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
Except for a few hand-painted ceiling panels and a couple of photos of Tibet, the room is visually dull and definitely on a budget. Luckily, the kitchen manages to turn out some charming, if slightly westernized, Tibetan food. Instead of the barley, millet and yak abundant on Tibet’s plateaus, dishes include ample vegetables, rice, wheat and beef. Friendly staff offer shrimp, beef and vegetarian momos (steamed or pan-fried dumplings), served with a decidedly South Asian tomato-based dipping sauce. Tibet’s staple grain, tsampa (roasted barley), can be sampled in a tasty soup, while authentic hand-pulled tentuk (noodle soup) is also available. Shamdae, a wonderful lamb curry, is accompanied by sweet steamed bread. For dessert, a not-too-sweet, monastery-style baked rice and dried fruit pudding. Finish off with a cup of rich and lightly salted butter tea.
The colour grey dominates this health-conscious Asian resto on the ...
The mostly white, minimalist decor—with flashes of hot pink and ...
This Parkdale stalwart, attractively outfitted with white enamel chairs and ...
This gem of a room welcomes downtowners to a meal ...
A taste of Japan and Korea, this simple restaurant, with ...
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
January 9, 2009
The grimy Aussie rockers are back for their second Toronto stop on the Black Ice ...
The production of poet Robinson Jeffers’ version of the Euripides drama opens at the Canon ...