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
This little hole in the wall has been serving up egg rolls and fried rice to Beach residents since 1938. Cramped and dark, with a view straight into the tiny kitchen, this place is strictly takeout: Canadian-style Chinese cuisine, along with Cantonese and Szechuan dishes, dry ginger beef, kung po shrimp and the requisite sweet-and-sour chicken balls. Unlicensed. Mains $5–$10.25.
Elaborate silkscreened lanterns, ornate wood-trimmed pillars and lightning-fast servers in ...
Michael Lau’s Kew Gardens restaurant has been dishing out Chinese ...
This stark restaurant, with its no-frills, all-white decor, specializes in ...
Long admired as one of the GTA’s most authentic Szechuan ...
Banquettes and fabric-swathed walls provide a refreshingly refined setting for ...
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
December 1, 2008
The Lorraine Kimsa Theatre for Young People presents this kiddie-friendly production based on a story ...