In a city as cosmopolitan as Toronto, foreign foods are everywhere. The real score is finding that chef who elevates his ingredients from simply strange to elegantly and excitingly exotic.
At Lai Wah Heen, executive chef Ken Tam and master dim sum chef Terence Chan turn delicious dumplings into gem-like creations: tiny goldfish, swans and rabbits.
In upmarket Yorkville, veteran fusion expert Greg Couillard is still wowin’ ’em at his Spice Room and Chutney Bar with a menu of Afro-Caribbean-Asian dishes that reads like a dictionary of world-beat culinary terms. No idea what Congo peppers, saku tuna or lamu spice rub are? There’s only one way to find out—make your reservation now!
FOR MORE, TRY…
Avli; Banu; Foxley; Grand Chinese Cuisine; Pan on the Danforth; Senses; Spice Route; The Sultan’s Tent & Café Maroc.