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Toronto’s calling card—its ethnic diversity—offers up a potent mix of cuisines. But with that base, the city’s chefs are now pushing into new territory. Gone are the days of chefs gunning for white linen tablecloths; now pop-up vendors such as Fidel Gastro’s Lisa Marie and Seven Lives Tacos Y Mariscos draw a cult following big
Toronto’s calling card—its ethnic diversity—offers up a potent mix of cuisines. But with that base, the city’s chefs are now pushing into new territory. Gone are the days of chefs gunning for white linen tablecloths; now pop-up vendors such as Fidel Gastro’s Lisa Marie
Toronto’s calling card—its ethnic diversity—offers up a potent mix of cuisines. But with that base, the city’s chefs ar
Toronto’s calling card—its ethnic diversity—offers up a potent mix of cuisines. But with that base, the city’s chefs are now pushing into new territory. Gone are the days of chefs gunning for white linen tablecloths; now pop-up vendors such as Fidel Gastro’s Lisa Marie and Seven Lives Tacos Y Mariscos draw a cult following big enough to open up brick-and-mortar locations.
And it’s not enough to have consistently good food: kitchens are pushed to be creative and embrace food trends. Spanish tapas and Korean fusion have replaced French and Thai as the newest crazes in the city and izakayas are out while ramen is in. Farm-to-table shows no sign of slowing down, with many menus citing the source of their meats and produce. While Toronto is still young as a foodie travel destination, it’s drawing in the crowds, or at a minimum world-famous chefs such as Daniel Boulud and David Chang, who have landed in Toronto with Café Boulud and Momofuku. And as locals will tell you, first come the chefs, then come the savvy foodie travelers, always posting a tweet or photo to Instagram at the city’s newest hot spots.
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A good drive away from Toronto's two Chinatowns on the edge of Yorkville, MIMI Chinese offers a memorable dining experience built on regional dishes from the Guangdong, Sichuan, and Hunan regions of China. It's an upscale yet unpretentious room, with a dark red-and-black aesthetic, waiters in black bow ties, and one-way kitchen mirrors that give you a full view of bustling chefs plating dishes and slicing up glistening barbecue pork char siu (though they can't see you). The sharing-style menu, which had a cult following before the restaurant even opened, is split into sections including Raw & Cooling, Savoury & Warming, and Noodles & Rice, all meant to play off each other. The best bet is the $100-per-person Chef's Choice, but either way you won't want to miss the social-media-famous Four Foot Belt Noodle, sliced up tableside with scissors. A playful drink list includes a shareable Tea Ceremony green tea cocktail, a Jungle Panda tiki creation with Chinese baijiu, and an extensive collection of sakes.
Fried dumplings stuffed with juicy shrimp and pork or the health-conscious steamed spinach and black mushroom wrappers are the stars of the show but ordering from the selection of northern Chinese staples is highly recommended too. Top crowd-pleasing picks are the ultra-thinly sliced semi-cooked potato threads cooked in a jolting spicy vinegar, and noodley tofu strips boiled and lightly stir-fried with pork and veggies.
Watch tasty, filling Chinese noodles get stretched, folded, and beaten by hand to order at this busy and tiny shop, which specializes in Lanzhou-style lamian. Choose from seven types of noodle thickness in a beef broth; most people choose thicker noodles, which allows you to experience their full chewy texture and the soup flavor to cling to them more. The portion size of noodle soups is generous; ordering a small will easily satisfy people with modest appetites, but if you eat a lot dare to get a large or extra-large portion.
66 Edward St., Toronto, Ontario, M5G 1C9, Canada
647-872--1336
Known For
Fresh, house-made Lanzhou-style noodles
Seven varieties of noodle thickness, from thin to extremely wide
Hong Shing has deep community roots: customers swear that they make the best crispy beef and General Tso's chicken dishes in the city, and hometown celebrities Drake and Simu Liu are regulars. For two generations, this family-run Chinese restaurant has served delicious food inspired by China’s many regional cuisines. Chef Tim is a master of the painstaking process of Cantonese-style barbecue—the limited quantities of barbecue meats he makes each day, such as pork and duck, sell out quickly.
195 Dundas St. W, Toronto, Ontario, M5G 1C7, Canada
An elegant dining room and formal service with silver serving dishes set the scene for upscale Asian food. The 100-dish inventory features excellent dishes like wok-fried shredded beef tenderloin with sundried chili peppers alongside delicacies dotted with truffle and foie gras.
Ride the Queens Quay Terminal escalator to one of the city's hidden fine dim sum experiences. The view overlooking Lake Ontario is nearly as delicious as the restaurant's menu of traditional Cantonese classics like har gao shrimp dumplings, broad snow pea leaves decorated with chunks of king mushroom, and various fresh seafoods from the tank prepared with homemade sauces.
If there is an equivalent to a fast-paced, casual Hong Kong–style diner in Chinatown, this would be it: the food is inexpensive and honest, and the setting is bright and spare. Diners enjoy heaping bowls of congee and customized noodle soups, including the best fish ball and shrimp dumpling bowls in town.
One of a jumble of Asian eateries clustered on a tiny street opposite Kensington Market, this spacious restaurant is beloved for its two-for-one lobster deals. The crustaceans are delicious and tender, served either with black-bean sauce or a ginger-and-green-onion sauce. You can also choose giant shrimp Szechuan-style or one of the lively queen crabs from the tank.
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