Danny Grossman
How the modern dance guru, whose company performs at Harbourfront this month, would spend a single perfect day. Toronto on ... By Amy Verner
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expensiveElaborate silkscreened lanterns, ornate wood-trimmed pillars and lightning-fast servers in ruby silk jackets—it’s almost as if the Last Emperor could drop by at any moment. Presented with great formality, amber strands of shark’s fin are first tossed like salad, then floated in a syrupy soup that tastes of beef gravy and provides a suitably mild backdrop to the subtle pop of delicate, barely salted cartilage. Braised tableside in a rich fish and chicken stock, a ...
Befitting its location (Yorkville is just around the corner), Dynasty ...
Spicy Szechuan and Cantonese dishes—such as kung pao chicken, barbecue ...
This kitschy, spotless restaurant serves over 130 authentic Cantonese and ...
Upon entering this oddly named restaurant, customers suspect that perhaps ...
Offering a modest menu (141 items) by Chinatown standards, this ...
How the modern dance guru, whose company performs at Harbourfront this month, would spend a single perfect day. Toronto on ... By Amy Verner
Sweet, rich and gloriously sinful, Lai Wah Heen’s Wuxi spareribs make a perfect mid-winter meal. So we got chef Ken ...
Through his short, bright career, Scot Woods has been obsessed with bringing the world’s cuisines to his cooking. Other chefs ... By James Chatto
