There's a new #icecream shop that you should check out in East Chinatown, @wongsicecream. No frills, no crazy stacked doughnuts and over-the-top milkshakes, just interesting Asian flavors; Vietnamese coffee, wasabi honey, and the savoury and sweet salted duck egg with black sesame (unreal). Also, a bonus, its now home to @titorons pies and ube sundae. #Toronto // 🎼Zhu - Faded (Odesza remix)
Recently had the chance to experience the Rijsttafel menu at @noordento. A special Dutch-Indo interpretation of West Sumatran Nasi Padang, where an assortment of dishes are served with rice. Only one restaurant in Toronto does Rijsttafel like this -- rendang beef, sea bream with sambal, an assortment of pickles and wickedly good satay. The owners used to serve it at their previous restaurant -- Quince -- as a special popup dinner which would often get booked up in minutes. With their Dutch-Indo bar Noorden, they've decided to put it on the menu as a specialty item that needs to be ordered in advance. Grab friends and go, it is quite special. #Toronto // 🎼 Tinush - Voodoo Canyon.
There were many memorable meals in #Jamaica. It's tough to pick one favourite, so I'll share four. Lunch at Miss T's Kitchen, excellent oxtail and run down (fish stew in coconut milk). Had an incredible time at the @belcourPreserves property in Kingston, husband and wife team producing preserves from their farm and host guests with home cooked meals. Robin Lim Lumsden cooked a lunch that was part Jamaican, Chinese, and Indian. Her #desert of coconut panna cotta a O'Tahiti pie was outstanding. When in Kingston, spend a day with them. Chef Christopher Conroy (@stutteringchef) runs a great #barbecue program at the Hermosa Cove hotel -- a must visit if you're near Ocho Rios. And finally, @stushinthebush. One of the best vegetarian meals of my life, and one of the best farm-to-table retreats of my life. Next time you travel to Jamaica, put this at the top of the list. A big thank you to the wonderful and super friendly people of this beautiful Island nation. Will be back.
Just Coool, aka Puddin Man. #Jamaica pudding (potato, coconut) cooked on iron pedestals over hot coals. Insanely delicious with an underlying nutmeg flavour. In between St Ann and Ocho Rios on the main road. #visitjamaica#pie#iphone7plus // 🎼 imagine this - do it. Hand modelling by @djskill06
Been a while #Jamaica, missed the pimenton wood, corrugated steal and hot coals. Here for a few days for the Jamaica Observer food awards. First stop at Sweetwood Jerk was quite good. #jerkchicken#islandlife@visitjamaica // 🎼 Shatta Wale - Ina Dancehall
For the upcoming issue of @foodismto, on the hunt for the best barbecue . The full 'cue platter at @adamsonbarbecue, the only way to truly appreciate the skill that goes into making the most consistent barbecue in town. #toronto // 🎼 Audioslave - gasoline
Had the chance to pop in a few days ago for a sneak peek of @kiintoronto, a new Thai restaurant from the owners of Pai. Regional thai food set to beautiful colonial aesthetics -- with a focus on the cuisine of Royal Thai. A unique concept that #Toronto hasn't seen before.
Been waiting for this for a long time. @saffronspicekitchen is officially unveiling their take on the very popular Sri Lankan Dutch Burgher-influenced dish lamprais. A special (every Thursday for now), rice served with a variety of meat and veggie curries, chili sambals, egg, and fried fish. It is very, very good. SL food is very under represented in the downtown #Toronto core, Johhne is trying to change that with his #QueenWest shop. Eat this. // Ta-ku - higher. #Canon5dmkiii
13 courses in 1 minute. From a recent tasting menu experience at @chezlavelle with @chefromainavril, his CDC @chefmorganbellis, and his pastry chef @corimurphy_. Romain and his team have been presenting a number of impressive tasting menus since early spring. His food; a confluence of French and Asian influences and techniques. Heard many great things to had to check it out for myself. // 🎼 rjd2 - ghostwriter. #shotoncanon#toronto
“Japanese bartending culture like Japanese culture is not about addiction, its about substraction. Its about finding the simplest and best way to create a drink. There is no fluff, there is precision”. A lesson in subtlety and accurateness, by @wakughin head bartender Kazuhiro Chii. I spent a few hours learning about the art of Japanese bartending from the 22 year veteran. He made drinks, I watched and he spoke and I tried to listen the best I could. The next day when I was back at Waku Ghin to experience the tasting menu, he came up to me and presented me with a piece of paper. He wasn't convinced that I understood what he was trying to convey about Japanese bartending culture. So he wrote it up. His words, condensed; // When I started to do bartending, there was what I learned first. My master told me, "bartender must be a shadow". The main player is the guest at the bar. Its not us.
This concept is connected with Japanese culture, such as Sado or Budo deeply. What is Japanese culture? In a word, its the beauty of style. The essence of the beauty of style is that to cut off fluff. The same can be said of our way of structuring of taste and movements. Our culture is not addition, its subtraction. // #lumixcan#canon5dmarkiii#Singapore 🎼 Monetrik - El Carino