CLOSED: Kanpai Snack Bar (Toronto)

Posted on Saturday, June 13, 2015 by


Kanpai snack bar

We don’t get night markets in Toronto. Sure there’s the occasional one in Markham or Cherry Street, but it’s yet to occupy a permanent location, even if only during the summer months. In Taiwan, their street food is infamous, where for under $20 you’d be stuffed from the small plates of xiaochi. Street food we do not have, but Kanpai Snack Bar does offer us a taste of what we’re missing and in conditions that are way more comfortable than the plastic tables and stools of Taipei.

I wouldn’t say the menu is the most authentic, as a lot of crowd favourites such as beef noodle soup, oyster omelets and stinky tofu won’t be found here. But, there are certainly strong influences from the spices and ingredients used with most menu options ranging from $4-$7 a plate.

The sole item over the $10 mark is their Taiwanese fried chicken. The 8-piece “bucket” ($22) feeds a crowd with large dark meat portions simply oozing juices as you bite through it. Fried chicken is gracing menus across Toronto and Kanpai’s doesn’t disappoint. Although the chicken doesn’t seem to be brined, there’s more than enough flavour from the liberal dusting of spices in the breading. The hot sizzling pieces are then topped with chopped cilantro, green onion and bird’s eye chili (if you really want it). It’s good and a dish sure to evoke food envy if you don’t order it and see others tucking in.  

Kanpai snack bar fried chicken

Fried chicken and coleslaw go hand-in-hand. At Kanpai, they’ve swapped out the cabbage for potatoes in their Taipei tater slaw ($5).  Julienned potatoes are slightly under cooked so that there’s still a subtle bite to it. It’s tossed in a Szechuan peppercorn dressing, that as a warning pools on the bottom of the plate; so when you first take the slaw from the top it seems light, but whoever gets the last of it is met with a tongue searing burn.


Since there’s never enough fried chicken, we also tried the MC Hammer ($7), named thusly as Kanpai believes you “can’t touch this” blend of herbs and spices. Unlike the fried chicken, the breading is less intensely flavoured but the chicken meat appears marinated so each nugget is well seasoned throughout. Try having a piece with the fried Thai basil leaves, they add a hint of aromatic that makes it outstanding.


The crunchy theme continues with the deep fried goldmember ($7), salt and pepper dusted pieces of squid served with a house-made cocktail sauce. And honestly, if you’re going to do it you might as well go all the way… we had to try the piggie smalls ($6), the most decadent of the bunch – slices of pork belly deep fried and topped with the same salty and lightly spiced mixture.


Not everything is fried and crispy on the menu. The O.G. “original gangsta” bao ($5) is a traditional take on the pork belly steamed bao with slices of slow cooked five-spice pork dressed with shredded carrots, fresh cilantro and a salty pickled mustard greens relish. With the plethora of pork belly baos available across Toronto this one was under whelming. Admittedly, we left this for a while as there was just too much food to try, so it could be that by the time we ate it the bun and pork had cooled. In hindsight, we should have ordered the food in batches to avoid having everything coming simultaneously. The salty dip on the side is interesting, like a beef dip in Taiwainese form.


Maybe it’s because we started with such strong dishes that by the time the shrimp po po ($7) came it seemed bland. Kanpai, I strongly recommend serving this dish first, think of it as a salad before the main courses. Certainly, it’s a nice contrast against all the fried options but compared to the other dishes lack the Taipei influences. Cold peeled shrimp, diced avocados and orange segments (a disappointment when you’re expecting pomelo) is mixed in with arugula, red onions and a tart dressing lacking the spiciness described on the menu.


Similarly, the cabbage patch kids ($5) arrive steamed looking rather than having the “wok fired” essence you’d expect. With the chili, garlic, onion and bell peppers added to the brussel sprouts there’s such promise that the dish could be aromatic… but alas, it was bland. The only saving grace is with such a meat filled starchy meal, we really did need something wholesome to counteract it.


My favourite part of the night was not the deep fried chicken (although it’s a close second) but rather the fried rice. I could seriously come back for a bowl for myself. The shricken satay fried rice ($8), a cheekily named dish with chicken, shrimp and mixed vegetables is combined with a deep rich tasting satay sauce.


Meanwhile, the red rooster fried rice ($7), likely a nod to the popular Rooster brand that makes rice, is pork based and uses a spicy jiao ma dressing made with Sichuan pepper.  Unlike other chillies, there isn’t the same burning sensation, but rather there’s a numbing property to it. If you can handle the heat, any of the above fried rice are a treat.


There’s a limited selection of desserts but both things we ordered were satisfyingly good. Ping pong beignets ($6), named for their size, are a great rendition of the deep fried doughnuts. At Kanpai, the batter is made with a glutinous mix of purple yam and sweet potatoes. At first glance, they look like a sugar coated Timbit, but as you bite into it a cheerful purple yam centre greets you.


A modern take on the traditional deep fried silver thread buns is the wow bao ($6). The middle is strings of soft bao made from pulling oil covered dough so that it takes on a noodle form. So, you can pull it apart and dip individual strands into the dips or just have more surface area to work with. The slightly spiced Nutella is good, but it was the classic combination of sweet condensed milk that brings back fond childhood memories. You need to really hold the condensed milk in your mouth to get the effects of the pop rocks; perhaps serving pop rocks on the side, so they stay dry, would help.


Cocktails are available on tap ($9.50), made-to-order ($10-$11) or as spiked punch by the pot ($50). The made-to-order glasses enticed us most and there were certainly alcoholic strengths for different tastes. There’s the easy drinking cheating communist with sochu (a spirit similar to sake) and pear brandy cut with the Japanese soft drink Calpico, lemongrass syrup, lime juice and garnished with a bird’s eye chili ($10). 


The Montauk Tame Impala ($10; borrowed from Toronto’s Monatauk Bar) is my kind of drink with tequila, ginger beer, chai syrup, cucumber and lime juice - not too sweet and just strong enough to remind you that you’ve having a cocktail. But if you really want to have a good night, the ooh Long Island iced tea ($11) arrives looking like an innocent lemonade, but tastes like the vodka, rum, tequila and gin it’s mixed with. Where are the promised oolong tea, lemon juice, and basil & simple syrup?!


The restaurant certainly encourages patrons to drink and eat. Prices are affordable so when deciding between two dishes, why not just get both? The staff genuinely wanted to help; a bright-haired Asian waitress made the point of stopping, dropping the dishes she was holding and offered to take a picture for us when she saw us struggling with a group selfie. So you may not be wandering around in a Toronto night market anytime soon, but thanks to Kanpai there is a comparable alternative. With relatively comfortable seating, friendly staff and tons of small plates to choose from – if you can take the heat, it’s worth a try.  

Overall mark - 8 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 252 Carlton 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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Karyzma's 3-Year Celebration at SOCO Kitchen + Bar

Posted on Sunday, June 07, 2015 by


I never get invited to agency events. My friends in the marketing and advertising industry tell stories of the hazy booze-filled nights, the schmoozing with other well-heeled individuals and did I mention the booze?  So, much to my surprise, when Karyzma Agency invited me to their 3-year celebration, I jumped at the chance to get an insight to the wonderful world of PR.

 Held on the patio of SOCO Kitchen, in the newly opened Delta Toronto Hotel, the crowd was noticeably split towards the sun-filled section of the patio. Despite arriving fifteen minutes from the scheduled start time, plenty of people were already there sipping Red Stone rosé, frosty glasses of Steamwhistle and cocktails from Tequila Tromba and SOCO Kitchen.


When guests weren't getting their make-up done by Inglot or visiting the other client booths, they were on the patio sampling the many passed plates. Being a food-lover, my friend and I held court on the patio as plate after plate of enticing bites came by us. 

I had every intention of remembering the names of all the food, but after the fourth whizzed by and five drinks my memory has gotten foggy. Alas, I'll do my best to add a bit of information to the food porn you'll soon be graced with.

Spoons, my favourite way of eating on a patio, adorned with a punchy bison tartare or silky soft calamari.


Delicious curried and spiced baked mussels (I may have had three) and smoky shishito peppers.


Then, there was #Parv's favourite, the speidini, little juicy skewers of savoury salty lamb. 


The pizzas will have me coming back to SOCO Kitchen, with their salty crusts and more than adequate topping to dough ratio.


And finally, we ended off on a sweet note with a dulce de leche mousse cake. Only to be followed by a so-tart-that-your-eyes-pop-out of your head raspberry truffle.


Alas, it was the peanut butter filled cream puff that left me yearning. They were so popular I could only get my hands on one.


In true fashion, the party continued past its designated end time and the alcohol just kept flowing.  Karl Wolf and other local celebs even attended, likely on account of Karyzma's extensive entertainment, music and media clientele. Special thanks to SOCO Kitchen, who went above and beyond, handing out cozy blankets to those sitting just a bit too far from the warming lamps.


And I, left buzzed and happily fed. Finally, getting a chance to experience a glimpse of the agency life my friends speak of. Thank you Karyzma for the invite to celebrate with you and congratulations on three years!

How To Find Them
 Location: Toronto, Canada
 Karyzma Agency: http://www.karyzmaagency.ca/
 SOCO Kitchen: http://www.socokitchenandbar.ca/

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog




Tibet Kitchen (Toronto)

Posted on Saturday, June 06, 2015 by

Tibet Kitchen toronto
Title photo courtesy of JJJIFFY
As a foodie, I’m proud of Toronto’s offerings. Where else can you try dishes from across the world without them becoming Westernized and the authentic aspects of it lost? Recently, there seems to be a rise in Tibetan cuisine and its dishes that are heavily influenced by Indian, Nepalese and Chinese fare. So, my friends and I headed to Parkdale to dine at Tibet Kitchen, intrigued to see what their menu offers.

Wanting something rustic and adventurous – a dish Anthony Bourdain would order if he visited - we tried gyurma ($5.99), a blood sausage made with yak or sheep's cow's blood. Really, there was nothing exciting about it. I imagined there would be a smooth iron-richness to the sausage, but all the taste was masked by the rice mixed throughout, leaving the sausage mushy and bland. Who knows, if it contained more spices and was stir-fried with some onions and bell peppers, it may be something I’d enjoy.


From Tibet’s Indian influences there was chicken pakora ($8.99) on the menu. Essentially a chicken fritter, it contained a nice balance of spices but the batter does make this a heavier dish.


Personally, I found the jasha katsa ($8.99) to be a better fried chicken alternative. The chili chicken is still deep fried but only lightly dusted with flour and mixed into a rich blend of spices. Tibet Kitchen offers the dish dry or with gravy. They graciously accommodated our request to have it dry but provide the gravy on the side. For me, the gravy would have been too thick if poured onto the chicken, but was a great dip for the steamed buns included with the Mongolian pot.


Yes, the Mongolian pot ($24.99) is a tad pricier than everything else on the menu; but, it’s an entire meal in itself since it’s accompanied by a big bowl of steamed rice and platter of soft steamed buns (tingmo). The dish is Tibet Kitchen’s take on hot pot, except the ingredients arrive bubbling away already cooked. There were a variety of components to the dish including meat balls, carrots, shrimp and broccoli all simmering in a star anise spiked soup. 

A popular dish you may have heard of is the Tibetan version of dumplings: monstrous momos. The pan fried form ($6.99) is more aptly described as a bun. They are rather good with a slightly crispy golden exterior and doughy wrapper. The steamed momos ($5.99) is where you can get a better taste of the beef or chicken filling. The dough is soft and strong enough to hold up against a rough jostle from my chopsticks.


Thenthuk ($6.99), a hand-pulled noodle soup, is relatively simple dish with flat noodles, beef slices and spinach. The fresh pasta is silky and soft – you’ll want to eat it quickly to avoid having it get too mushy. Unlike ramen, pho and others, where the bone broth adds a lot of flavor, the soup in this dish was rather bland and with the simply boiled beef and spinach doesn’t give the dish the heartiness I was expecting. At the same time, it’s not as salty and lighter; ideal for warmer months.


If any dishes lack the spiciness you’d like, an unassuming jar of sepen hot sauce is available at the table. Just use it sparingly as it packs a concentrated punch, my friends found it out the hard way. Luckily, Tibet Kitchen has glasses of cooling mango lassi ($3.99) to help counteract the heat if you don’t heed my warning. 




Hospitality and friendliness is said to be the cornerstone of Tibetan customs. Certainly, we experienced plenty of that during our visit. The owner took the time to speak to us, providing details of the lovely artwork adorning the walls when we commented on them – brought over from Tibet with a recent addition from a New York artist. The cuisine isn’t fancy, but is comforting and delicious. What a great time it is, to be a foodie in Toronto.

 Overall mark - 7 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 1544 Queen Street West
 Website: https://tibetkitchen.wordpress.com/

 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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Uncle Tetsu's Japanese Cheesecake (Toronto)

Posted on Sunday, May 31, 2015 by


What would possess someone to wait for two or more hours to buy a cake? When I heard about Uncle Tetsu and their notoriously long lines, it was the first thing to pop into my mind. Two hours? It better be some damn good cake!

In May, I found myself with a day off work and no particular plans; I knew this would be my chance to finally brave the line.  @Tetsulineup provides pictures of the queue throughout each day and weekdays at the end of the lunch hour seemed shortest to me. Arming myself with magazines and a full stomach, I made my way to the store and joined a line that reached the start of the narrow driveway between Uncle Tetsu and the neighbouring building.

On a beautiful sunny day the time went by quickly; I got through a magazine, made a couple of reservations and before I knew it, half an hour later, entered the store. The smell is intoxicating with whiffs of butter, sugar and egg dancing throughout the small bakery. There was much to see with the batter being carefully combined and the madeleines funneled into their waiting cups.


Really, the last fifteen minutes in the store flew by and before I knew it a fresh cake was being branded with the familiar smiling cartoon character, then boxed and bagged in front of me. At last, the coveted six inch cheesecake ($8.88) and add on madeleines ($2.22 each, buy 3 get 1 free) were mine!


In reading reviews on the product, descriptions often used are “soft”, “light in cheese flavor” and “light”. Conceptually, I could imagine what the cake was like but didn’t seem detailed enough to understand what made them so good. So, I will attempt to expand on my thoughts for the cheesecake.

The Smell

Despite the rich buttery smell at the bakery, which must be derived from the madeleines, the cheesecake is relatively muted in smell. In the end, there’s only a delicate sweet egg-like fragrance.

The Consistency

When viewing the cake it looks like a larger Korean honey cake – a light airy sponge cake. But, upon touch it’s much moister and heavier than expected. The consistency isn’t cake-like at all: as you cut through it with a fork you can hear small bubbles give way and the cake bounce back up.

The closest thing I can describe it to is the coconut gelatin desserts found at dim sum restaurants, when eaten warm. There are small air pockets that contrast against the smoothness of the cake. However, after chilling it in the fridge it becomes denser and closer to the western cheesecake consistency; even denser still on the second day.


The Taste

It’s remarkable how different the cake will taste when eaten warm compared to chill. Progressing even further when eaten on the first day compared to the second – I know you’re likely wondering how I made it last two days!

Everyone seems to have their own opinion as to what tastes best so I’d suggest trying both to gauge your preference. Personally, I could eat it either way but do like the cold cheesier version. When warm, there’s a delicate flavour (think ricotta or whipped cream cheese) that ever so slightly peaks out to remind you this isn’t a sponge cake – a cheesecake peek-a-boo. But, once chilled the cheese isn’t hiding anymore; it’s definitely there and you’ll taste it. Having said that, it is still much lighter than the New York cheesecake variety you’ll eat.

Uncle Tetsu’s menu is still expanding and the only other item currently being sold in large quantities are their madeleines - a larger version of the French butter cakes. Theirs is still rich and fragrant except the top of it has a crust rather than being a delicate cake.


Unlike muffins where the top of the pastry is the best part; I found the madeleine’s bottom layer more desirable. These certainly aren’t worth the wait. But, if you’re already there, you might as well pick up one to try. They have their own appeal: once you get past the crust, you’re greeted with a moist buttery pound cake that leaves a delicious eggy vanilla scent in your mouth.


If you’re one of the first customers, you may also get to purchase a cone of Uncle Tetsu rusks ($6.66), dried biscotti like offerings made from damaged day-old cheesecakes.

In speaking with the cashier who works there, she notes they are already planning other Toronto locations (maybe at Union Station and/or getting more property around their Bay and Dundas location). Perhaps, at that time, customers can finally start purchasing some of their other baked offerings including the Angel hat, other flavours of madeleines and from their website something called the Sol-chan’s cheese tart? Nevertheless, the original cheesecake will likely be what draws people in.

With the store opening earlier at 7am, hopefully more people can get their cheesecake fix in any given day. Indeed, I wouldn’t wait for two hours to get another taste of the cake, but perhaps half an hour, on a nice day - that would be bearable.  


How To Find Them
 Location: Toronto, Canada
 Address: 598 Bay Street

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog



La Vinia (Toronto)

Posted on Saturday, May 30, 2015 by


Why is society so guarded from speaking to strangers? Sure, avoid the ones driving by offering lollipops and speaking to someone in a deserted parking lot is a bad idea. But, in most cases, I’ve found it’s a rewarding experience when I let my guard down and get to know someone.

Before I start recounting the food, allow me to explain how I was even able to break bread with Chef Fernando Garcia himself; eating his creations as he flitted from kitchen to table. It began with meeting Mikel Basurto, Innovation and Sales Director of WBG Wines Basurto & Garcia, where he was showcasing the company’s imported Spanish wines. Others at the event would simply pour without comment and off I’d go. But, Mikel waited and inquired how I enjoyed it – caring more about my experience than trying to educate me about the virtues of the award winning wines they were featuring.

La ViniaLearning that I’m a food blogger, he asked if I like Spanish food. Like would be an understatement – after all a cuisine that combines seafood, spices and makes Ibérico ham deserves more than that. But, I also grudgingly admitted to him that my paella experience in Barcelona was disappointing; a wet salty mess. Of course, there are great versions of the dish in Toronto, but the better restaurants also tend to be fancy, not at all the cozy restaurants of Spain where menus may or may not be available and you just graze while enjoying wine.

It was with the frank discussion he presented his business card noting if I want to try what I just described in Toronto to contact him. On most occasions I may have misplaced the card or after sobering up feel awkward reaching out – after all, he must meet dozens of people at every event. But, something in the universe was telling me to reach out and I did. After emailing over a few months we eventually found an opportunity where I could visit on a weekday (when the restaurant is closed), so Chef Garcia could properly take the time to introduce me to Spanish dishes.

Chef Garcia is no stranger around a kitchen, being a third generation chef of a family operated restaurant in Madrid. After training at the Lausanne Cooking Academy in Switzerland, the world’s first school focused on the hospitality industry, he worked all over the world including Spain, Hong Kong, San Francisco and Vancouver. In fact, it’s all the education and years of experience that Garcia feels some chefs now lack. In Europe, he recounts, it takes years of hard work to learn and perfect the craft before someone opens a restaurant; it’s a privilege that’s earned after putting in the time.

La ViniaHe decided to settle in Toronto as the city had a burgeoning culinary scene but still calm enough to allow him to enjoy both cooking and time with this family. So, La Vinia opened in 2012 in a smaller local on the unassuming Lakeshore Boulevard allowing him to focus on serving dinner only. He believes that a present owner and chef is important – he wants customers to know they are tasting his creations.

We started off with a glass of the Auxi wine, named after Chef Garcia’s wife (how romantic) and made at his winery. Crisp and dry it’s a clean tasting wine that goes well with Spanish cuisine.

La Vinia

And it was that wine that I sipped while enjoying slices of lomo Ibérico ($19.75; on the dinner menu also served with the jamón cut). Until this point, I’ve only eaten Ibérico ham, a fattier cut of the delicious acorn fed Spanish black pig. The lomo is derived from the pork loin allowing it to be less fatty yet retaining the delicate tender sweetness synonymous with the meat.


Another new taste for me was the chistorra, a vibrant red paprika sausage originating from the Basque Country. Despite its high fat content ranging from 70-80%, after it has been baked most of the fat melts and you’re left with a flavourful sausage that oozes a salty spicy juice as you bite through it. Christorra would be great for nibbling with a cold glass of beer and works equally well for brunch.


In fact, if La Vinia ever branches into brunch, the restaurant should consider serving it as a side with the pisto monchego. The dish is similar to ratatouille made with diced peppers, zucchini and tomatoes; except it’s stir-fried rather than baked so that the vegetables aren’t quite as mushy. Plenty of garlic and onion adds fragrance to the dish while a light hint of spice (perhaps some a chili oil?) gives it the Spanish flare. Topped with a perfectly fried egg, the rich yolk mixes into everything and goes great with the tableside crusty bread.


If the gazpacho ever makes it onto the menu as the soup of the day ($7.50), a high probability with the summer months descending upon us, you should try it. Less acidic than the tomato based Italian version, La Vinia’s is garlicky and contains a slight peppery zing that lingers at the back of your throat. Smooth and refreshing, it was a great transition from the starters to the heavier finale of the meal.


After talking so much about paella, Mikel must have insisted Chef Garcia make one so I can see how it should taste. The Valenciana ($24.75 per person) was liberally topped with chorizo, chicken, mussels, shrimp and calamari. But it’s the rice that makes it stand out: plump golden grains soaking enough liquid to soften it but still leaving the middle al dante. At La Vinia it’s not the wet mush that I ate in Barcelona, instead each grain was separated giving off the most delightful saffron and shellfish aroma. Indeed, some individuals may like a wetter soft paella, as a warning this wouldn’t be the dish for you.


Throughout the meal we sampled three Rioja wines, bottled in the Basque province of Alava. Mikel decided to serve three red wines from the Casa Primicia winery showcasing them from different years – 2013, 2010 and 2005. What a delightful experience to taste something through the years! The flavours really deepened and the wine seemed to taste smoother (Sommeliers, I know this is not the proper terminology) as we moved back in time.

The Primicia Joven Tinto 2013 is particularly fruity and when served slightly chilled makes it great for sipping in the summer. While the limited edition (10,724 bottles) Graciano 2010, was medium-bodied and went well with paella and red meat. Finally, the Gran Reserva 2005, a blend primarily made from Tempranillo, Mazuelo, Graciano and Grenache, was a full-bodied wine but has a nice fruitiness to it as well (I got a hint of berries).

La Vinia wines

After eating it was a wonderful to just sit around and speak to Mikel, Chef Garcia and his friends (a lovely couple who has travelled extensively through Spain and the wife who acted as a translator for me – thank you!). One thing stood out in particular to me – Garcia’s surprise to people describing working in the restaurant business. For him, yes of course it’s a way to make a living, but he never believed being a Chef was going to make him filthy rich (although there are plenty of celebrity chefs out there that have). Rather a restaurant is the medium for him to share his love of food with others.

When asked whether Toronto will be the last stop for him, Garcia already knows it’s not. Eventually, he would like to go back to his home town in Spain and set-up an intimate chef school with restaurant to impart his knowledge and years of experience back to others – I’d imagine a sort of full circle for him.

From my two hour meal with Garcia I can see how much he loves cooking and sharing the traditional tastes of Spain with others. “[Cooking is] the best thing in the world,” he explains, “you get to please everyone every day.”

Overall mark - 8 out of 10*
* Disclaimer: This meal was complimentary, but following my mission statement, rest assured I'll provide my honest opinion. 
How To Find Them
 Location: Toronto, Canada
 Address: 2350 Lakeshore Blvd 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!

Other Gastro World posts similar to this:


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