A bowl of pho simply sooths the soul. The salty bone broth is nourishing without greasiness, the silky noodles filling without overpowering the soup and the other ingredients a good addition but never the stars.

Angus Pho House is quickly becoming my favourite place in the city. The dining room is small but brightly coloured artwork adorns the walls. I continuously get the beef brisket and beef tendon noodle soup ($7.95 for a small and $8.95 for the large): the brisket can be hit or miss (at times a few too many chewy bits) but the tendon always soft and sticky.

Aside from their great flavourful broth that’s not oily, the noodles are quickly cooked so they retain a delicate bite. The toppings – green onion, red onion, bean sprouts and Thai basil – are the traditional favourites and plentiful.

Sometimes, we also succumb to the Vietnamese spring rolls ($5.95), even though they’re not required given the sheer amount of noodles in the small bowl. The fillings also vary in quality, at times the taro overtaking the bits of minced pork inside. However, they have always arrived freshly fried with a crisp crust.

Angus Pho House’s menu offers a variety of options above the typical grilled meat on rice. Judging by other diners, their curry with roti, fried noodles and laksa noodles are also popular. Perhaps, maybe, who knows… I will try these other offerings. For now, I am satisfied with a hot steaming bowl of pho.

Tip to restaurants: when you proclaim a menu to be an “experience”, be confident you’ll be able to provide the entire package. It’s not a “tasting menu”, where food is king; you’re now promising diners something more that extends beyond the stomach. Which is exactly why The Carbon Bar needs to rethink if they’re able to execute on the “experience menu”, unless you want a frustrating start and ending to be what diners remember.

When a group of friends and I went for the Carbon Bar experience menu ($49 per person having dropped the fish course), we were expecting tons of food, served family style, which would leave us in a meat coma.

What we didn’t expect was having to wait over half an hour for a reserved table. Just like a restaurant expects customers to make their reservations within 15 minutes of the set time, I also assume a reservations means a table will be available within 15 minutes of the scheduled hour. How many times have you been warned when getting a table that it’d need to be vacated by a certain time to accommodate a reservation? The fact that the Carbon Bar didn’t communicate this to a couple that was holding up a table for a large group is a sign of poor management.

Afterwards, to appease the group with no more than a "Heard you waited a while, sorry about that” from the server? That’s even worse. Bringing me to my second tip to restaurateurs: if you’ve screwed up, apologize and compensate - we added extra items to our meal, something inexpensive like the KFC could have easily been comped helping to ease the frustration a bit.

Nonetheless, once we were seated and the food started arriving, the experience improved. Sensing we were in hangry moods, a platter of fried delights arrived quickly following the wine. Fried mac 'n' cheese, beef croquettes and fried oysters were all accompanied by tailored creamy spicy dipping sauces.

The crisp exterior complimenting the gooey filling of the mac 'n' cheese absolutely delicious. Plenty of seasoned pulled beef was found rolled into each of the croquettes. And the fried oysters were a decent size providing crunch and a slight taste of the ocean.

There could have been more variety to the snacks, the sample menu on the website a much better representation. Where was the fresh or saucy elements to add interest? We diversified the snacks by adding on orders of the Korean fried cauliflower ($9), an amazing dish that is reminiscent of fried chicken yet has a creamier center. The spicy, sweet and savoury sauce was spot on to awaken the taste buds.

The following appetizers were more varied, with the tuna ceviche a great dish for helping to cut the greasiness of the previous fried products. Big chunks of soft big eye tuna and pineapple were tossed in a zesty lime and Serrano chili mixture that added heat without being overpowering.

I enjoyed the lighter dressing used in the black kale ceasar, given the other ingredients used in the salad were bold: large chunks of chewy oak smoked bacon, crunchy garlic croutons, salty parmesan and my favourite - soft boiled egg made with beet juice to give it a lovely pink hue.

Of the appetizers, the one that was a waste of stomach space was the pulled pork tacos. The corn tortilla, although warm and seemingly of the artisan variety, had dried out hard bits. Moreover, the pork so dry that extra tomatillo salsa and avocado crema had to be added in hopes of reviving it.

Trust me, don’t fill up on the snacks and appetizers … save room for the main event! The pit master platter was the most glorious part of the entire experience, filled with slices of juicy beef brisket infusing my mouth with a rich beef flavour, spice-crusted pork ribs that have a light heavenly smoke, and moist sizzling pieces of buttermilk fried chicken. Although Carbon Bar provides bottles of their house made sauces (espresso and sweet & spicy BBQ), the meats were flavourful enough to enjoy on their own.

As if there wasn’t enough food, we decided to add on orders of mac and cheese ($19). The stomach room it consumed was well worth it, the sauce a well-balance creaminess with sufficient amount of gooey cheese and the pasta left with a bite. As if there wasn't enough meat, the dish also incorporates generous portions of brisket.

Being so full, I couldn’t even try the other sides, except the handful of crunchy hot-from-the-fryer shoestring fries. The TBC coleslaw and stewed beets looked beautiful, but I simply couldn’t eat another bite…

That is, until dessert arrived. I couldn’t help it, they both looked so good! The Kentucky Derby pie is like a pecan pie on steroids – large pecan pieces amongst a rich butter tart batter and flaky crust with drizzles of bitter chocolate on top. On the side, a whisky infused whipped cream to add a kick of bitterness to cut through the sweetness.

The warm apple crumble incorporated plenty of diced apples amongst a buttery salty crumble giving the dessert a salty caramel taste. With plenty of spices, crunch from nuts and cooled with the creamy vanilla ice cream, it was a delicious dessert.

Throughout the meal, our server did a great job – being attentive and working with others to ensure the entire table was served at once. The dishes were also split well with plates spaced nicely amongst the table to ensure everyone had access to all the food and passing not really required.

Sadly, the euphoric experience didn’t last and a sour note ended the meal when we asked a lady clearing the table for the bill. Despite she was actually working at the table, she snappily noted she wasn't our server so couldn't do it … but would find the right person. Come on, if you’re intending to find your colleague anyways, what's the point of telling customers? Just do it! To us, you're all a team and one restaurant; I frankly don't care about your internal division of labour.

It’s such a shame the Carbon Bar experience was ruined by less than ideal service at the beginning and end. What a difference compared to my past visits to the restaurant when the friendly service was something I remember fondly. On the most recent visit, I had even thought the experience improved enough to increase their rating to an 8 out of 10.

Although the food was fantastic, poor first and last impressions should never be part of an experience. So sadly, the Carbon Bar has slipped a point. Go for the food, if you happen to get great service from everyone, count yourself lucky.

Toronto’s definition of Hakka cuisine isn’t necessarily correct. Rather than linking it to the style of cooking from Hakka Chinese individuals, images of flavourful Chinese Indian dishes come to mind instead.

Federick is a Scarborough institution and although people argue whether it’s deteriorated through the years, I find their offerings just as filled with spices and plentiful as from my youth. Their dining room has been revamped, not exactly palatial but the comfier seating and bright colours a step up from the hole-in-the-wall I remember.

Perhaps their most famous dish is the chicken pakora ($8.99), deep fried nuggets of sizzling hot juicy chicken adorning every table in the restaurant. Marinated so the saltiness runs deep into the chicken, specks of green chilies peak out of the batter to remind you of where the spicy, but bearable, heat originates.

The chili chicken ($8.99) could use more spices, the main flavour derived from the soy sauce that forms the gravy that coats the diced meet. Nevertheless, it’s a fragrant dish and goes well with the steamed rice and what heat it lacks there are pungent hot sauces on the table that can always be added.

Despite the flecks of redness over the kan shue green beans ($7.50), they aren’t spicy. Although, this could be on account of the pakora and chili chicken already numbing the taste buds by the time the third dish arrives. I love the garlicky bits coating the beans, which helps the vegetables hold their own amongst the other strong items.  

The Hakka mixed chow mein ($8) is delicious, combining thicker Shanghai noodles with the curry and egg mixture found with Singapore vermicelli. Plenty of shrimp, beef (we substituted for the regular chicken), bean sprouts and green onions are found throughout the savoury chewy noodles.

Even with a second location in Markham, Federick is still busy; every table was filled during our weeknight visit and I was lucky to get a parking spot in front of the restaurant. Yet, the meal is a quick one and if you’re in a hurry there’s always the trusty take-out section located right beside the dining room. If you can handle the spice, give Federick’s Chinese Indian dishes a try.

When one thinks of frozen dinners, negative thoughts of shrink wrapped, unhealthy, sectioned off meals come to mind. When you need to eat one, there’s sometimes a sense of guilt that you’re doing you and your family a disservice.

Thankfully, times are changing and füdi is a company that offers frozen meals using quality ingredients (free range, hormone and antibiotic free chickens from Beretta Farms) and prepared sous-vide (essentially slowly cooked in a hot water bath) to limit the amount of fat. Indeed, it’s not as fast as throwing the package into the microwave for 7 minutes, but the extra time is worth it. Preparing the meals are pretty fool proof – bring water up to a boil, throw in the two pouches into the water and cook for about 15 minutes.

Upon cutting open the pouch, you’ll instantly be greeted by an intoxicating smell of spices. The chicken is well marinated so the flavours permeat throughout. Having been reheated in water, the meat remains moist and the barley soaks up the juices and spices from the cooking liquid.

The only downfall is the accompany kale… really is kale meant to be heated? I understand it’s popular and healty, but steamed kale becomes an odd mushy and chewy combination and tastes bitter. Luckily, they arrive in their own pouch so it’s not hard to discard (such a shame to waste); in my meals, I switched out the kale for broccoli or peas instead.

füdi doesn’t skimp on the spices, with the Pollo Jerk, Pollo Cajun, Pollo Santa Fe and Pollo Tandoori all having a kick to it. Being a person who loves spice, it was perfect for me, but thinking of children or the chili intolerant, having more options that aren’t spicy would be nice as well.

Although the barley was well flavoured and resisted getting soggy, ideally füdi could change up the starches in the future. Indeed, having a standard ingredient is much easier for manufacturing, but if a diner’s going to eat these on a consistent basis, having variety would help. For example, the barley works well with the Cajun and Tandoori, but a wild rice with the Jerk and Santa Fe and a pasta with the Cacciatora would be better paired.

In full disclosure, I received the five flavours for free to try. But, rest assured I will also give my honest opinion. Additionally, Gastro World has been chosen as a finalist in their picture contest. If you like my work, I'd appreciate you taking a minute to head to their website to vote for me!

You need to sign on through Facebook, but it won't post anything to your wall. Tip: For your first vote, you may need to click the blue "vote" bar at the top of the screen, sign into Facebook, then return back to the website and click the vote again for it to register. You can vote once a day until January 27th. 

Overall, I was impressed with the quality of the succulent chicken and flavours within the meal. The fact that all it took was boiling some water and spooning things out of a pouch? That’ll be our little secret.

Finding substitutes to potato chips is a continuing quest – anything that offers that satisfying savoury crunch without all the fat! A great alternative that I return to time and time again are Pepperidge Farm’s Cracker Chips or Tortillas.

Firstly, they’re available in a variety of their flavours I often like in chips: ketchup, nacho cheese and chili lime. If Pepperidge Farms add sour cream & onion and jalapeno to the mix, it’d be even better! Moreover, each crispy piece is covered with enough flavouring to be satisfying without leaving a dusty mess on the fingers.

Although still good to eat on its own, the neutral taste of the multi grain version lends itself for pairing with dips – a nice substitute for fried tortilla chips.

There is even a sweet variety: the cinnamon sugar reminding me of Cinnamon Toast Crunch cereal in a thinner form. It was worth a try but not something I’d be rushing to buy again.

Of course what has me continually purchasing the product is their “healthiness”. With 20 chips only setting me back 90 calories, I also don’t feel guilty about reaching in for another handful. 

It’s not always easy to find a restaurant opened past 11pm, which is exactly the predicament we found ourselves in one night in San Francisco. Luckily, a quick search in the area brought us recommendations to visit Sushi Toni, not exactly hidden, but wouldn’t be a restaurant we’d stumble upon either.  

Toni’s maki are the best options on the menu, especially for sharing amongst a few people. Pictured from top to bottom:

The crunch roll ($9.50) didn’t live up to its name unless you count the pile of tempura bits on top. Nonetheless, it was passable incorporating spicy tuna and shrimp tempura wrapped in soy bean paper. Drizzling spicy mayo on top would help to wake up the somewhat bland dish.

Certainly, the rolls were much better than the other items we tried. The miso soup ($2), although hot, was lacking in supplementary ingredients. While the chicken don buri ($11.50) was extremely bland and in desperate need of more teriyaki sauce on top of the baked chicken, vegetables and egg.

Nonetheless, Sushi Toni’s maki were satisfying and there were many other tasty sounding versions on the menu. Moreover, service was warm and welcoming despite the late hour we entered. Thank you for sedating our hunger late into the evening.