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
Don’t let the bright yellow paint or the forest of faux flowers distract from the excellent Cambodian cooking. Siam Delight finds juicy sautéed shrimp bathed in tart tamarind-chili sauce and topped with roasted rice powder and Thai basil. Kako Khmer is an exotic green curry of chicken, eggplant, long beans, green papaya and jackfruit in a rich coconut gravy perfumed with kaffir lime. Dishes are moderately spiced, but beware of lurking green chilies. Unlicensed.
This handsome and elegant restaurant seems to attract couples and ...
Alongside such Thai classics as mango chicken, basil pork and ...
Chopsticks are by request only at this serene eatery that ...
If diners can ignore the lurid pea-green walls, this space ...
One of four locations in Toronto, this casual yet sophisticated ...
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
November 20, 2008
The Company Theatre has adapted this 1998 Cannes Jury Prize winner for its third production
B.C. troupe Atomic Vaudeville brings together bluegrass, gangsta rap and puppetry for this clever one-act