The GTA has expanded to include cuisine from many regions of China over the last decade. Yet, where you can sample Chiu Chow dishes has diminished. One restaurant that has been around for ages is Vintage Garden, a bustling place that still serves from the Chaoshan region in Guangdong,

Vintage Garden isn’t the easiest to find. If you’re heading to the establishment from the south, most likely you’ll be directed onto the 404 North to exit at Finch, then perhaps through Gordon Baker Road through a commercial complex, eventually hitting Victoria Park where your GPS may tell you to turn right, but just go straight through the traffic lights into what looks like an apartment complex.

It looks like you’re lost, but you’re in the right place as the restaurant is located at the bottom of a retirement community. Their signage leads you to the south side of the building, but it’s mismarked. Instead, head to the busier north end instead where Vintage Garden’s entrance is found.

So, what exactly is Chiu Chow cuisine? There’s a lot of variety, but their dishes tend to lean towards braising, boiling, and steaming and less on frying and thick sauces. Yet, they don’t shy away from flavours making it a great option for senior citizens.

While I don’t enjoy offal, I nevertheless sampled the broth and vegetables in the pig tripe, preserved vegetable, ginger and peppercorn soup ($14), a signature Chiu Chow dish. The strong spicy hit of ginger and pepper is great for clearing the throat and does the work of those gingery immunity shots.

I prefer the Chiu Chow style oyster and minced pork with rice in soup ($12.50 for regular (pictured) or $21.50 for large), that borders between broth and congee. In this case, the rice is added with all the other ingredients so doesn’t break down. Rather it soaks in the broth that is teeming with pork and seafood flavours.

Located near the coast, the Chaozhou region cultivates a lot of oysters, so you’ll find the ingredient in a lot of menus. Another common dish is the homestyle fried oysters egg omelette ($23), which at Vintage Garden is simply prepared with tons of oysters, green onions, and egg that’s just cooked through, so it’s still jelly-like in the centre. Use the dipping sauce sparingly as it’s a VERY salty fish sauce.

Other popular items include daa laang which are marinated items served hot or cold. My family thoroughly enjoyed the Chiu Chow style marinated intestine ($18.95), which given my aversion to offal I passed on. But I had my fill of the Chiu Yueng style marinated duck ($21.95 for a half order). Despite its disheveled appearance, the duck was steeped in flavours, especially the slices of deep-fried tofu on the bottom that soak up the braising liquid.

The hand shredded chicken with jelly fish ($21) was tender and tasty tossed with tons of sesame oil and salt. The mound also goes a long way given the chicken is cooled, pulled, and served boneless.

Vintage Garden even features less common dishes like deep-fried cuttlefish roll ($22 for 8 pieces) and Chiu Chow style deep fried shrimp ball ($16 for 6 pieces). The seafood was transformed into a paste, formed, and deep-fried into a hot springy nugget. If you’re only going to get one, the cuttlefish is the better of the two.

Plan ahead and you can special order the diced mushroom and chicken in egg white wrap ($7.50 per wrap), which is exactly what it’s described as: a wrap made with egg white that’s filled with tiny pieces of mushroom and chicken, steamed, and covered in a savoury sauce. It reminds me of the dumplings in soup found at dim sum without the broth. It’s worth a try, but we all agreed was bland compared to the other dishes.

I wouldn’t have thought to order stir fried satay beef ($20.95) but was glad someone recommended it as it became one of my favourite items. Vintage Garden’s sauce is rich, thick, and has a nutty finish. It’s a bit powerful on its own so you’ll want steamed rice ($2.50) on hand to fully enjoy the sauce.

The satay was so good that on a following lunch visit we ordered the satay beef fried rice noodle ($18.95) and the sauce with the noodles was perfect. Best yet, order any rice or noodle dish from their lunch menu and it arrives with a choice of hot drink (supplement $1.50 for a cold version).

The Chiu Yueng style fried rice ($17.50) tasted like Yeung Chow (shrimp and BBQ pork) fried rice, except in this instance the meat wasn’t barbequed. The dish was good and had decent wok hay.

Seeing an order of the black sugar sponge cake ($6.75) float by and I was immediately captivated. The dessert arrives steaming hot emitting a lovely sugary fragrance. The cake was perfect to share amongst our table of six, very fluffy with a hint of brown sugar.

The waitress also recommended the crystal dumplings ($7.75 for 8 pieces) where you get a choice of red bean, lotus paste, or egg custard filling. The golf ball sized desserts consist of a chewy clear wrapper stuffed with a hefty portion of filling. I preferred the red bean, which was sweeter and more flavourful. We all agreed the egg custard was too thick and weak.

You’ll need a reservation for weekend visits as it’s a popular destination for families visiting their relatives that live in the building. Despite running a tight ship with a strict 1.5-hour seating limit, the ladies working there are very friendly and attentive. Just keep in mind they have a cash only policy. Vintage Garden, one of few restaurants in Toronto remaining that you can sample Chiu Chow cuisine.

When I heard about the TL Insider event at the newly opened Sammarco, I was instantly hooked. Who wouldn’t want to try an exclusive $125-per-person menu from the successful duo of Chef Rob Rossi and David Minicucci? Experiencing it in their private dining space, The Carlevale Room, made it even more enticing.

Anyone abstaining from carbs should look away as the elevated tray of pane e burro ($12) arrives. The beautiful golden brioche and fluffy focaccia would certainly have me reaching for a bun. They’re presented with a generous portion of high fat St. Brigid’s butter to spread to your heart’s delight.

It’s particularly intoxicating alongside the la mortazza ($26). The paper-thin slices of mortadella are studded with just enough al tartufo truffle to give it an enthralling aroma but not overpower the delicate slices. Paired with delicate, crispy breadsticks for wrapping, the mortazza is delightful however you choose to enjoy it.

After all that rich meat, we welcomed the vibrant insalta di cicoria ($32), a salad that could easily start any festive meal. Any bitterness from the heirloom radicchio is tempered by candied walnuts and a sweet beet vinaigrette. Shaved ricotta salata adds a touch of creaminess, though the salad could use more than the few chive slivers to round out its savoury notes.

Chef Rob Rossi mentioned that the crudo di tonno ($45) is becoming a signature dish at Sammarco. It’s an inventive take on tuna crudo—bluefin almost pulverized and layered over a silky foie gras cream, topped with a bright mix of blood orange and herbs. The effect is like a seafood pâté that’s impossibly light. It’s lovely, though it could benefit from a final touch of flaky sea salt for contrast.

By the time the wagyu striploin arrived, I was giddy from the wine pairing. The steak was done rare but heated through the centre, perfectly balanced so it didn’t feel undercooked. The ultra-crispy potato pavé was universally adored—wonderful on its own or swirled through the marsala wine jus. I often find steakhouses over-season their meat, so I appreciated Sammarco’s restraint. Alas, the portion disappeared in just a few bites.

Since this was a group event, I was glad for a composed plate, though normally Sammarco offers larger steaks for sharing (or not), from the 8oz tenderloin ($110) to the 40oz porterhouse ($330), with sides ranging from $20–$32.

We ended with the torta al cioccolato ($28): an evenly layered chocolate cake filled with dark chocolate ganache and resting on a bed of espresso cream. The dessert was surprisingly light, and every last bite was devoured.

Sammarco is clearly off to a promising start—its polished dishes and thoughtful service reflect the seasoned expertise of its owners. For those looking to celebrate or simply savour great cooking in an intimate space, Sammarco’s Carlevale Room makes for a memorable evening.

Walk too quickly on Queen Street West and you’ll breeze by Simpl Things tucked away on Dunn Avenue. It’s a cute and cheerful establishment swathed in pastels with a retro feel. It’s a place that locals know given their rotating customer groups during our late Saturday lunch.

The brisket croquettes ($9) are a great snack or appetizer. Hot from the fryer, the crispy potato nuggets are stuffed with shredded beef. Offered as a daily special, I feel it deserves a permanent spot on the menu.

In fact, an order of the croquettes with the mini wedge salad ($7) makes for a nice light lunch. The side salad is surprisingly large, almost half an iceberg lettuce topped with a creamy and zesty herb sauce and sprinkled with crunchy corn nuts, hazelnuts, and cashews. The excess dressing would go wonderfully with the croquettes.

There are a lot of incredible breakfast sando ($22) around town. Simpl Things is fine, a tower of scrambled egg, bacon, avocado, cheddar cheese, pickled onions, and lettuce sandwiched between thick slices of soft house made milk bread. While filled with great ingredients, they just weren’t hot enough – the bacon was cold having been premade and the omelette merely warm. Maybe it’s a matter of preference, but I like mine steaming to cast of an enticing aroma.

While it doesn’t rock in the sando department, Simpl Things is where you go for boozy brunches. They offer an array of cocktails. I tried the butterfly effect ($18) that looks and tastes fruity, but not overly sweet so it makes for a great summer sipper.

And if I were in the mood for more, I would have went with the cocktail flight (three for $30) or just ordered the “teeny” sized ones that are $10 each and make my own flight. Just a little tipple, a great excuse to knock back a few without getting smashed. 

Kyoto Sushi House is surprisingly busy at 3pm on a weekday. I was expecting a private dining experience, but the place was 80% filled. Filled with small tables and several solo diners, many seem to be students filling up on the all-you-can-eat lunch ($21.99) that remains in effect until 5pm.

You’re not going to find amazing food but it’s not terrible either. My favourite item was their chicken udon, which arrives piping hot with chewy noodles, a flavourful broth, napa cabbage and slices of grilled teriyaki chicken. It’s better than having their single order of teriyaki chicken that’s a bit dry without the soup.

I’m glad their carbs come in personal sized bowls. With that said, I’d skip their way too oily fried rice and stick with sushi instead.

Having doubts about consuming budget raw fish, I focused on cooked items like the shrimp tempura and unakyu rolls. The former was fishy tasting, likely because the frying oil isn’t changed regularly, but the eel and cucumber roll was surprisingly good, the requisite combination of crunchy cucumber and meaty sweet seafood.

For the nigiri, I opted to try the tofu skin sushi. Interestingly they don’t stuff the rice into the sweet burn curd pocket, rather binds it on top of the rice. It was what you’d expect… cool, sweet, and juicy.

The only raw ingredient I tried was the crispy spicy salmon roll and the fishy tempera bits made me regret ordering it. In fact, all their fried items we tried - Japanese spring rolls, deep fried dumpling, yam tempura, and fried calamari – are too oily, cheap quality, and tasteless.

I wish the miso soup arrived with the fried platter to have something to wash the oiliness away.

At least I had plenty of room for dessert, ordering a scoop of the red bean and green tea ice creams. They’re like what you’ll find at buffets but satisfies the sweet tooth.

If you hate crowds than I would not recommend going to Haidilao Hot Pot for dinner on a weekend. It’s packed and you’ll likely still have to wait even with a reservation. Even simple tasks like getting dipping sauces at the condiment station can be a test of patience.

Instead, visit for a weekday lunch and you’ll be treated to an oasis of calm. Simply walk-in and you’re seated. In no time you’ll have a bowl of intricately made sauce (soy sauce, crushed garlic, cilantro, green onion, a touch of sesame oil, and mushroom chili sauce is my combo) and are ready to boil away.

Additionally, their lunch combos are also a great deal. Starting at $39.90 for two people and up to $79.80 for four people, each person gets a choice of a protein (sliced beef, lamb or pork; marinated chicken or lamb; basa fish; or prawns), a grain (steamed rice, noodles, or iced tangyuan in rice wine), and a pre-selected platter of accompaniments.

With dinner, every item is priced separately but the lunch combo includes a choice of two broths for the table (normally $5-$6 per base), access to the condiment and snack station (normally $3.99 per person), and even unlimited prune or passionfruit juice (typically sold by the pitcher).

Not all the proteins are sized alike. Their sliced beef is sufficient two, but you’ll likely want two orders for any more people. Yet, with eight shrimps their prawns should be enough for any sized table.

I enjoy the individual platters, which contained items like quail eggs, imitation crab, enoki mushroom, napa cabbage, romaine lettuce, potato slices, yam vermicelli, skin of bean curd, konjac noodle bundles, fish ball with crab roe, and an egg bundle. Keep in mind that each person gets one of the pictured platters so it’s A LOT of food. You’ll leave stuffed or with takeout.

They still offer snacks like pickled radish, fruit slices, and edamame at the condiment station.

Plus, they also have a self-serve dessert station where you can make a shaved ice creation topped with a mixture of boba, jellies, and other ingredients.

My go to dessert for finishing the meal is a bowl of their Chinese porridge made from red beans and rice, topped with grass jelly, a bit of their brown sugar syrup, and vanilla ice cream (you’ll need to ask one from the servers).

Haidilao is known for their service, and they’re adequately staffed at lunch to ensure we’re attended to the broth is refilled at regular intervals and they still offer to peel your shrimp. Having visited during weekday lunch it’s a luxurious experience with no seating limits and no crowds. It’s so lovely that I’m not sure dinner is ever in the cards again.