Showing posts with label fried rice. Show all posts
Showing posts with label fried rice. Show all posts

Dasha (Toronto)

Posted on Saturday, November 23, 2019 by

A big thank you to my friend Parv for these amazing photos. Her phone's fancy.
Chef Akira Back is steering away from his Korean upbringing and the Japanese restaurants he’s founded towards another part of the Orient: China. Dasha has an impressive dining area, the bright neon bar situated in the middle of a spacious room creates the feeling that you’re eating outdoors… just in a really comfortable environment. Opening in time for the holiday season was smart as the restaurant will undoubtly be a popular destination for holiday parties with their shareable plates and private karaoke rooms on the second floor.


If you ask for advice on the menu, you’ll probably be steered towards the standard safe options – dishes like Peking duck and salt & pepper shrimp. If you don’t normally eat Chinese food, I agree, these are tried-and-true dishes that will likely delight. But, they are also options you can get anywhere, so it’s the less known rendition of these dishes we wanted to try.

Since Dasha’s ducks are what they’re known for, we definitely had to try the fowl. Instead of Peking duck, we opted for the black truffle version ($45) instead. It was an impressive dish: the duck still roasted with that lovely crispy skin like the Peking dish, but then it’s enhanced with a black truffle duck jus poured tableside so the fowl’s richness also gets an earthy umami essence. There’s even a couple of black truffle shavings placed on top.


This was a fantastic dish that was the highlight of the meal. If only there was more of it, the small portion was best suited to be shared amongst two people. In general, Dasha’s dishes are diminutive so you’ll need at two per person with a side to satisfy.

In lieu of the salt & pepper shrimp, we went for the wasabi prawns ($14). The battered deep fried shrimp is tossed with a mild wasabi crema so there’s a faint taste of the condiment without stinging the nose. A great way to start and a tasty starter.


While the smoked ribs ($19) lacked smokiness, it’s nonetheless a decent dish. Immensely tender ribs – the meat can barely hold together on a fork – is stewed in a slightly sweet sauce and then rolled in panko crust so that it covers the sauce and gives the pork texture. The coating also helps protect your fingers a bit if you give up on cutlery all together and resort to your hands.


The nest adorning the angry chicken ($16) plate is a cute idea but the ingredients used to build up the nest isn’t necessarily the tastiest … the traditional shaved taro still does it best. I was also expecting a lot more spice for a something that’s described as being Szechuan. Instead, the heat is so subdued that the only way you get any spice is if you actually eat the bits of chili rendering the dish fairly forgettable.


To round out the meal, we added on a number of sides including green beans ($11), which is quickly stir fried with garlic and chili so that it’s flavourful without being all shriveled or too oily. I liked that it wasn’t overly cooked and added an element of freshness to the meal.


The seafood fried rice ($13) was rather disappointing, essentially plain soy sauce fried rice with bites of green onion served in a mound with dried scallop on top – it’s almost like XO sauce but less exciting and flavourful.


Go for the chow fun ($14) instead, the rice noodles well-tossed so that there’s plenty of wok hay and there’s some small sweet prawns and crunchy bean sprouts thrown in for contrast.


Dasha’s service is friendly and hospitality seemed to be top of mind for some elements – the manager came by to make sure we weren’t cold with the doors opening and closing.  At the same time, they also seem to unnecessarily rush people out of the restaurant. As soon as we sat down the two hour warning was announced, which is a well-known and understandable practice, but should also be followed only if necessary.

 Two instances stood out with my experience, the first being the hyper attentiveness of clearing dishes. During the first hour, it was done as things were finished, but since the dishes were the shrimp, duck and pork ribs, these tend to be consumed at a quicker pace.

For the second half, when the sides were the main things arriving, it became annoying as people came around on a couple of occasions trying to clear plates that still had food on it. This made us stop the conversation and attempt to divvy up the rest of the food before we were ready. Chinese food is notorious for being eaten family style, so just leave the semi-finished item there and bring on the next dish… there’s no need to have things cleared away before the next plate arrives.

The second instance was at the end of dinner. Despite having over half an hour left to the two-hour window, no one came by to offer us dessert menus (turns out there isn’t one) or to see if we wanted anything else. Finally, with 20 minutes remaining, we ask our waitress if there’d be enough time for a round of cocktails. The dining room seemed to only be half occupied, so we thought we could buy ourselves an extra 15 minutes.

We’re advised that there wasn’t enough time, but that we could sit at the bar. Personally, I would have handled it differently by suggesting they could bring over the cocktails, but in the event the table was required, they would move us to the bar at that point. This ensures they get the extra margins and keeps diners happy. Really, for an establishment who just had the manager come around to make sure we were warm enough, hospitality seems to only be warm during a two hour window.

 Overall mark - 7 out of 10
How To Find Them
 Location: Toronto, Canada
 Address: 620 King Street West

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!

Is That It? I Want More!

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Chotto Matte (Toronto)

Posted on Saturday, October 05, 2019 by
Nikkei is a term that describes Japanese people who live outside of Japan. In the food world, the word is also synonymous with Japanese Peruvian cuisine, which combines both countries’ love for seafood with traditional ingredients found in each culture (miso soy with Inca corn anyone)?

There’s also the tried and true sushi. Chotto Matte dresses it up Nikkei style ($28) by topping the seafood with elements like aji Amarillo (a hot pepper), black garlic, and truffle. Traditional condiments like yuzu also make an appearance to give the sushi a burst of freshness. The tuna, salmon, and yellowtail were all delicious; the scallop even better.


Most of the tuna tartare found in Toronto is made from the lean and vibrant Albacore tuna. Chotto Matte serves their’s ‘o-toro’ ($23), the fattier cut releasing a flavourful rich bite. Just make sure to get to the bottom of the dish where you’ll find sweet soy with a hint of wasabi, it’s where you’ll find the flavours. Yet, the dish really needs something like toasted nori as an accompaniment: to add a textual contrast against the soft tuna and act as a chip to eat the tartare from.


For the price, I was surprised to only see one shrimp spring roll ($14.50) arrive, but I guess it was a really really tasty one. Filled with succulent pieces of nobashi shrimp and shiitake, a shisho leaf is layered with the wrapper adding a citrusy herbal taste.


The kitchen made a terrible decision serving the barriguita de chanchito ($18.50) and gambas huacatay ($29) together. The pork belly is such a powerful bite having been marinated in a salty and spicy aji panca and aji amarillo chilli sauce … it reminds of a fattier deep fried chorizo.  Biting into the rock shrimp tempura afterwards tastes like eating plain batter. The gambas are said to be accompanied by mint and butter ponzu, but the dish seemed like overly soft tempura batter with what could be pieces of diced shrimp mixed into it.


From the robata, the pollo den miso ($21) is surprisingly tasty for a dish that’s really just grilled chicken. The miso glaze gives the dish flavour without rendering it overly sweet like teriyaki, while the yellow chili salsa bring in the Latin flavours of Peru. In the end, it’s also that lovely charcoal smoky aroma of the robata that ties everything together.


Peruvian fried rice is one of my favourites - the arroz chaufa ($9.50) is a bowl that needs to conclude each meal. Each kernel of rice infused with spicy soy and augmented by bits of herbs that adds a lovely freshness to an otherwise heavier dish. The bits of crusted rice strewn throughout creates a lovely toasted aroma and enough texture that the hard corn nuts are really redundant and frankly really annoying to bite into.


Chotto Matte brings a westernized version of the cuisine to Toronto (original outposts can be found in London and Miami). But then, it’s not trying to hide that it’s not authentic - the Andy Warhol like dining room and the black light bathrooms are a dead giveaway. It’s a place to be seen, shout over loud music, and sample Nikkei cuisine in the safety of corporate Toronto.

 Indeed, the Brookfield Place address brings with it high price points. Luckily, Chotto Matte is offering Toronto Life Insiders a 50% discount off of food items from now until early December, just by showing the membership card. If you’re going to visit with a large group, the membership will likely pay for itself, especially using the discount code below. Note: amounts listed in this post are the regular menu prices.  

Overall mark - 7 out of 10

Want to become a Toronto Life Member? Toronto Life is providing Gastro World readers a $15 off discount code to become a member!

Just use discount code GASTROWORLD at the Toronto Life Member checkout and the discount will be automatically applied.

How To Find Them
 Location: Toronto, Canada
 Address: 161 Bay Street

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!

Is That It? I Want More!

Other Gastro World posts similar to this:

Chotto Matte Menu, Reviews, Photos, Location and Info - Zomato

Graceful Vegetarian Restaurant (Toronto)

Posted on Saturday, December 15, 2018 by

Vegetables are getting their recognition amongst Toronto's new restaurants lately. Even if a restaurant isn't purely vegetarian, menus are starting to offer more meatless options. Coming from a Chinese background, it's surprising there’s been little advancement in our cuisine. Greens still seem to be a dish used to balance the meal and are generally simply stir fried.

Buddhist cuisine is probably the closest thing for a fully vegetarian Chinese option. Graceful Vegetarian Restaurant is a long standing restaurant that closed at Market Village and moved across the street on Steeles. Being one of my favourite Buddhist restaurants, I was excited to try the new location that's tucked in the corner of the bustling mall and not nearly as easy to find as their former home.

Graceful's assorted gluten platter ($10 for small) doesn't look impressive but is the best I've tasted in the city. Some elements are supposed to represent mock versions of barbeque platters, such as barbeque pork or fried intestines. Generally, each has a chewy soft texture and some sort of intense flavour: sweet, savoury, curry, or a combination of a couple of tastes. Thankfully, they are not too saucy so despite being piled beside each other on the dish, they all retain their own flavour. I particularly liked where certain elements of the dish are served warm.


The pan fried bean curd sheet rolls ($8.50) appeared deep fried rather than prepared in a pan, which helps to keep the bean curd sheet softer but doesn't give it that lovely golden sheen. Graceful doesn’t overdo it with the number of layers so the roll tastes delicate, especially with the saucy filling mixed with vermicelli, which helps soak up the sauce. If they added some more bamboo shoot or black fungus for crunch, these would be even better.


Surprisingly, the deep fried taro fish with sweet and sour sauce ($16.99) was available – many places require advanced notice for the dish. Graceful takes silky thick taro filling, shapes it into a fish, and encapsulates it in a thin fried crispy layer. To balance out the heavier dish, they add ginger slivers to the sweet and sour sauce and thin it out so that you can have more of it with the taro. Reserve this dish for at least six people as it can be quite filling.


While a lot of options at Graceful are fried or stir-fried, they show restraint with its oiliness. The fried rice in the Fu-kin chopped mock meat and seafood dish ($18.99) was fairly dry and the sauce provided just enough flavour without becoming too salty. I just missed the pieces of Chinese broccoli (gai lan) normally incorporated in the dish, which not only adds a nice shot of colour but also a bit of texture.


Out of all the dishes were ordered, the Law Han crispy egg noodles ($17.99) was the sole one that wasn’t a “mock” item. Combining crunchy black fungus, baby corn, chestnuts, mushrooms, bean sprouts, and other vegetables in a savoury brown sauce, it’s all topped on thin egg noodles. It’s a dish you want to tuck into right away if you like the noodles crispy (go for the edges) or you can wait a bit for the centre section if you enjoy them tender and soaked with sauce.


Compared to their Market Village location, it’s not a place you want to sit in for a long time. The ventilation could use an upgrade as the dining room reeks of cooking oil and it seems smaller so larger tables need a reservation to avoid being turned away (and we did see that happen).

Yet, everything tastes just like I remember. Normally, this would be a commendable feat. However, after sampling all the new amazing vegetarian options across Toronto, being the same isn’t good enough anymore. The menu seems dated and monotone; it would be nice to see them offer more items where the vegetable is the star instead of being the imitation version of a traditionally meat filled dish. In the world of innovate or be replaced, maybe even Chinese Buddhist restaurants need to step up their game. 

 Overall mark - 7 out of 10
How To Find Them
 Location: Toronto, Canada
 Address: 4675 Steeles Avenue East (inside the Splendid China Mall)

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!

Is That It? I Want More!

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Fishman Lobster Clubhouse (Toronto)

Posted on Saturday, December 08, 2018 by

Fishman’s newest location is also their largest: a colossal dining room that resembles a mini banquet hall with what seems like a hundred tanks lining the walls ... all filled with living and breathing sea creatures. I’m just glad we were sitting in the middle of the room. All those eyes on me, while eating, would have been unsettling.

As typical in Chinese restaurants, staff bring the live seafood to the table prior to cooking – the restaurant feels they’re showing diners they’re getting something fresh. It’s an act I’d rather skip. After all, if they really wanted to deceive you, they’d switch out the seafood in the kitchen since there’s no distinguishable feature once it’s chopped, deep fried, and covered in garlic anyways. Moreover, in the age of "doing it for the gram", the fad of hoisting the big creatures by the claws to take pre-dinner shots is disturbing. Yes, they're about to be killed, but shouldn't they at least die with as little stress as possible? Frankly, I find it cruel … *deep breath* … animal welfare activist rant over.

A couple of tips for first time visitors to Fishman Lobster Clubhouse.
  • Go with a larger group - 8 or more individuals is ideal - as their best options are the combos. Otherwise, for a duo, indulging in a lobster or king crab can get expensive as they’re $20+ a pound and they rarely carry ones under 5 lbs.
  • Order less than the suggested menu group size as they always provide too much food and inevitably will try to upsell you for 1-2 extra pounds since animals rarely all arrive at an exact weight. For example, for our table of nine, the special king crab dinner or combo G ($468), which is supposedly for 6-7 people was more than enough.
It starts with a big pot of boiled silkie chicken broth, the steamed soup arriving piping hot and full-flavoured. While a bit oily, it’s at least a clear consommé - a lighter start to the otherwise heavy meal.


All the “smaller” dishes arrive near the first half of the meal. Things like the deep fried oysters lightly floured and tossed in a thick honey pepper sauce. It’s crispy, but not overdone, and the sauce’s flavours were spot on. Although the actual oyster had a stronger odour than I would have liked.


Two lighter dishes followed. First, the steamed bass, which could be cooked a touch less, but tasted fresh and clean as the kitchen took the time to thoroughly descale the fish and cover it with plenty of scallions. To round out the meal, a sizeable bowl of poached snow pea shoots topped with goji berries. Normally, I would prefer the dish with garlic, but Fishman smartly leaves out the ingredient since it’s already so heavily used with the lobster and keeps the vegetables neutral.


Soon the fried seafood arrives. There’s of course the lobster: a behemoth 7 lb. tower (although in this case ended up being 8lbs) cut into huge pieces. While impressive to look at, a bigger lobster does mean the meat isn't as sweet and the claws’ texture is denser and harder. The claw shells also seem to have a stronger odour... maybe I just have over reactive olfactory receptors.


Nonetheless, the tail pieces arrive as baseball sized globs of meat – you almost wish there’s a knife and fork so you can cut through it like a steak and really enjoy the lobster. Even the legs become more edible as they’re thick enough to have meat in the spindly limbs.

The lobster tomalley is used in fried rice with a bit of green onion. The dish could use more seasoning, but our table ended up adding bits of the fried garlic from the lobster, which quickly helped spruce up the rice.


Personally, I found the king crab (6 lbs.) was the better of the two crustaceans – although there were mixed reviews around the table. Firstly, a king crab is naturally larger so the flavours remain succulent. Moreover, Fishman makes it easy to eat by splitting the legs’ shell so you simply need to drag a finger through it to get everything out.


Described as Hong Kong style on the menu, in Chinese this translates to bay fong tong. Compared to what I’ve sampled in the past, it’s less spicy, less saucy, and in in lieu of small fried fishes (or ground pork) the crab is combined with French fries – something I don’t mind as the toppings usually go to waste and I can always eat fries! However, it would be even better if the crab was simply steamed with garlic. Sure, it doesn’t look as impressive, but the king crab’s quality would be preserved and since the lobster is already fried, a steamed option would balance the meal better.

With all the seafood, we added an order of the diced beef tenderloin with garlic ($25), which really wasn’t necessary since we couldn’t even finish the rice. Yet, having a different flavour and texture was nice – the beef, cut into thick cubes, had a nice tender chewiness.


Although I don’t love the food at Fishman Lobster Clubhouse, I can see its appeal. It’s an excuse to gather a group of loved ones and share in a filling extravagant meal. Especially one where you can let loose, get in there, and get your hands dirty. 

 Overall mark - 6 out of 10
How To Find Them
 Location: Toronto, Canada
 Address: 4020 Finch Avenue Street East

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!

Is That It? I Want More!

Other Gastro World posts similar to this:

Fishman Lobster Clubhouse Restaurant Menu, Reviews, Photos, Location and Info - Zomato


CLOSED: Pick 6ix (Toronto)

Posted on Saturday, May 26, 2018 by

Pick 6ix is Drake’s latest hospitality venture in collaboration with Montreal’s Chef Antonio Park. Having lived in South America, Canada, and Japan and coming from a Korean background, you can see Chef Park’s multi-cultural influences on the restaurant’s menu. In a single dinner I sampled dishes from all the countries!

He seems proficient in creating recipes from each of the geographies as the three stand-out dishes, for me, varied from Korea, Argentina, and Japan. The best was the 8-hour braised kalbi style short rib ($38), which I’d expect from Chef Park’s background. The slightly sweet soy marinade is bang on in terms of flavours and thickened to form a glaze on the meaty rib. It was moist and tender, but you could still taste the beef.


Pick 6ix’s beef empanadas ($18) reminds me of a meatier Jamaican patty in an empanada shell. The filling is lightly flavoured with Argentinian spices and goes especially well with the chimichurri sauce, which adds a tangy herby bite.


The spicy salmon maki ($12) was simple but delicious: the rice thinly layered and brimming with salmon with a significant dollop of spicy kewpie on top. So flavourful that you wouldn’t need the house-made low-sodium soy sauce.


Although the soft-shell crab maki ($18) was still good, I would have thought there would be greater interest with so many ingredients - avocado, tobiko, mizuna (a Japanese mustard green), and pickled radish. In reality, all I could taste were the leafy greens until the soft-shell crab kicked in, at the end.


The fried rice ($26) combines the Chinese staple where the chicken and shrimp is presented almost teppanyaki style, layered on top. Everything arrives in a hot stone bowl with a fried egg and sauce drizzled over top, a nod to bibimbap. It was decent and a good option if you just want a main meal.


We didn’t know what to expect with the choripan asiatico ($18) but all the dishes elements – sausage, guacamole, kimchi, mustard slaw, salsa creola and crispy shallots – sounded enticing. Look out traditional American hot dog, the choripan asiatico is an extreme version of one. Through all the crunchy textures the spicy sausage heat shone through, the heat further amplified by the gochujang spiked ketchup accompanying the fries. It is a rather heavy sandwich, so this is best for sharing.


The pork gyozas ($16) were fine but seemingly plain compared to the other dishes. While the meat filling was tasty enough, it could have incorporated an unusual element (perhaps kimchi) to give it more interest. Moreover, they’d be even better if they were pan fried (instead of deep fried) as I love the contrast between the chewy dough and crispy crust, a small nit-picky personal preference.


Although beef carpaccio ($19) is known for being thinly sliced beef, it would help if the kitchen overlaid the slices for this dish as with the dwarf peaches, olives, puffed quinoa, crispy wild rice, carrots, and plum emulsion the beef became lost; all I could taste was crispy rice with sauce. Overall, aside from this one miss, the other dishes were as I expected: good interpretations that were satisfying but not out-of-this-world.


Similarly, the décor was swanky, as anticipated, in a cool retro way. While the furnishings look great, the tables aren’t exactly designed for dining – the large booth style ones along the sides makes sharing plates difficult and the small ones in the centre have so little room that sharing would be impossible. Oh well, maybe none of that matters… after all, the city loves Drake.


Overall mark - 7 out of 10
How To Find Them
 Location: Toronto, Canada
 Address: 33 Yonge Street


 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!

Is That It? I Want More!

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CLOSED: Szechuan Legend 半畝園 (Toronto)

Posted on Saturday, February 18, 2017 by

Gather a group of ten before heading to Szechuan Legend as their set meals, especially on weekdays when they are even cheaper, are an amazing deal. The $198 weeknight non-spicy menu had enough variety to satisfy.

Of course, you’ll get your seafood fix with a medium four pound lobster done “fishermen wharf” style (essentially deep fried and then stir fried with garlic and chilies). It’s a nice change from the traditional ginger and onion and adds a spicy salty kick to the lobster. Afterwards, the tomalley is used in the fried rice, giving it a sticky and rich (albeit slightly fishy) essence.


The crustacean parade continue with two Dungeness crabs simply done with ginger and onion. Both seafood dishes are decent – not overcooked and incorporates enough seasoning without overpowering the seafood.


Although it’s not really Szechuan, a large steamed golden tilapia, is also included to counteract all the fried dishes. Again, the cooking time is bang on so that the fish flakes away from the bone without the texture turning tough.


Other seafood dishes completing the meal includes a Peking style sea cucumber – a sea creature that despite its name is not actually vegetarian. Normally, I’m not a fan of its soft blubbery texture, but at Szechuan Legend it’s chopped into small pieces and quickly stir fried (rather than braised) keeping them crunchy. Lastly, a plate of vermicelli noodles containing a fair amount of seafood and vegetables; it could use more salt as it’s colourful but tepid.


A favourite for my family is Peking duck, so we were in luck when the set menu included one done three ways. Traditionally, the highlight is the slices of skin cocooned in flour wrappers. They’re fine at Szechuan legend – the skin crispy (to the point the duck may have been flash fried) and the wrappers impossibly thin. Yet, the duck needed more seasoning as without the hoisin sauce, it’d be pretty bland.


On the other hand, the lettuce wraps and duck bone soup arguably steals the show. Large chunks of duck meat is reserved for the stir-fried lettuce wrap mixture and the Styrofoam rice noodles are left out in favour of crunchy vegetables and water chestnuts. There’s little meat within the duck bone soup, but the restaurant adds soft cubes of tofu and quickly boiled napa cabbage to make it hearty. A hot boil of soup is a nice toasty way to end off the meal.


The sole vegetable dish included with the set meal is stir fried baby bok choy with shrimp… boring and rather unforgettable compared to everything else. For this reason, we added an order of the stir fried lotus root ($8.99), which has a great crunchy refreshing texture.


The execution on the crispy half chicken ($8.99) varies. Since we had a larger table, we ordered a full chicken and each half arrived separately. The first looked man-handled and was starting to border on dry, while the second better but the breast a tad undercooked. Even so, we all agreed the sweet and spicy sauce accompanying the chicken was fantastic and helped mask the flaws.


In need of more starches, the seafood fried rice cakes ($8.99) were a nice change from noodles. The chewiness of the rice cakes pairs nicely with the crunchy black fungus; pork slivers, shrimp and napa cabbage completes the dish.


On both visits, dessert consisted of red bean soup. The restaurant’s rendition incorporates what looks and smells like Baby’s Breath. Given a limited amount of sugar was used in the dessert, there was little flavour to hide the floral taste. Nonetheless, despite tasting strange, the red bean soup did have a digestive effect after a heavy meal.


Even without the lower pricing, I’d suggest visiting on a weeknight. The restaurant is generally understaffed so service tends to be slow even when the dining room isn’t full. All the same, Szechuan Legend is a respectable restaurant; for the most part, the food is tasty despite being affordable. You’ll leave full and satisfied … just with a floral aftertaste in your mouth.

Overall mark - 7 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 3280 Midland Avenue

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!

Is That It? I Want More!

Other Gastro World posts similar to this:



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