When you head to Rollian Sushi, stick with menu items that are in their name - maki rolls - as the chicken karaage ($10) was probably the worst rendition I’ve ever tasted: there was absolutely no seasoning (the chicken not marinated and the batter tasteless); and it was so soft that it tasted more like a chicken beignet that karaage. It wasn’t until a second reheating in the toaster oven that enough of the oil escaped to create the crispiness you’d expect from the dish.

Their aburi maguro ($7 for two pieces) were literally pieces of tuna blowtorched for a few seconds - there’s no kewpie mayonnaise or much of a garnish. To be fair, my husband noted he preferred the tuna plain, but the dry papery texture of the fish was a turnoff for me. To make matters worse, we had also ordered the aburi salmon, but what arrived were three plain salmon sushi. While I appreciate Rollian trying to make up for it by giving us an extra piece, it’s not the same. Moreover, since their aburi sushi is simply blowtorching fish and then sprinkling on Old Bay seasoning and scallions, how difficult would it have been to just do the same with the salmon?

The meal improved once we tucked into the maki. Their kalbi roll ($12) is an interesting idea and incorporates a lovely combination of flavours – finally something that has seasoning! The chewy grilled short ribs aren’t necessarily the easiest thing to bite through without causing the rice, avocado, cucumber and masago to fall apart. These are best enjoyed in one massive stuff-in-your-face bite.

Given the deep-fried shrimp in the dynamite roll ($11.50) was slightly warm, it leads me to believe these are made fresh. It’s traditionally prepared, combined with California roll ingredients (avocado, cucumber, imitation crab, and masago). This would have been even better without all the tempura bits mixed with the fish roe on top, which made it too mushy and took away from the shrimp’s flavours.

In retrospect, we should have skipped the dynamite roll as the spicy trio ($27) already includes a “spicy” dynamite roll that didn’t have a lick of heat. The spicy salmon and tuna also lacked chili flavour, and the filling was the pulverized fish with lots of tempura bits combination that I detest. Furthermore, the bowl of miso soup that comes with the spicy trio set was also missing.

The bright side of the meal was their rice was fresh and flattened to a nice thinness. Plus, everything looks beautiful with pops of colours and uniformly cut ingredients. Alas, if only there was the taste to match the pretty presentation. I’ll be rolling on from Rollian Sushi.  

Enigma’s 8-course tasting menu is priced smartly: at $230, it’s not an eat-here-every-week affair, yet it isn’t so costly as to become seemingly prohibitive unless phrases like my yacht also escapes your lips (Sushi Masaki Saito, this is directed to you). It’s a place to visit if you are celebrating an occasion or to really unwind, which is where I found myself a couple of days before Christmas. Another year of work was in the rearview mirror and the holidays were about to begin – why not get it started with a bang?

I wanted to give my brain a rest… no more decisions, just feed my body with provisions and provide a few hours of blissful conversation to melt away the stress. It seemed to start in that vein as a warm shot of Enigma’s immune booster was presented at the table. Yet, before we could cheers to good health, a host of decisions had to be made: did we want a juice ($75), cocktail ($130) or wine pairing to go with the meal? Did the occasion need some extra indulgence because we could get a spoon of sturgeon caviar ($80) added into the lobster chawanmushi or have an extra alba truffle dish? Please… just let the table have the lovely warm ginger citrus shot before inundating us with pesky decisions.

Luckily, once the pairing and supplementary questions were out of the way, we didn’t need to decide on anything else, other than what steak knife to use – more on that later. Instead, we were treated to two delicious snacks: a wonderful corn tartlet made from an impossibly thin crispy shell holding a buttery sweet corn espuma studded with popped kernels and other crunchy nutty bits that made me moan; and a chicken skin sandwich piped with a lovely miso-butter mousse. Yum!

What looks like a salad comes next, baked leaves of black cabbage, kale and spinach piled around squash and a smoked foie gras centre. Each bite is rich and oily… much too oily for my taste.

The lovely beetroot tuna cannoli were more up my alley, the sheets of ruby beetroot sandwiching chunks of tuna in a horseradish cream. Or the following kombu poached potato where chunks of soft humble potato were augmented with creamy uni and lovely crispy potato frizzles that made me want to lick the dish.

Of course, the chunks of delicately barely poached through lobster are delicious, but that silky egg of the chawanmushi was the star, each bite filled with so much flavour that made me wonder if this was going to be the peak of the meal.

This was paired with a crispy lobster kromeski, a crispy croquette that was tasty, but nothing compared to the egg, and a seaweed salad that could really benefit from being cut into more manageable bites.

In a gimmicky manner, a box of knives is brought to the table, and we’re asked to select one for the meat courses to come. It’s a strange interlude, perhaps meant to create excitement or a sense of participation. While it wasn’t a distraction I minded, it also didn’t really add much to the meal either and is likely annoying for the two staff members who needs to occupy themselves with the task.

Quite frankly, the following BBQ Iberico pork was so melt-in-your-mouth that I could have cut the coin of loin with a butter knife. It was a sing from the heavens type of dish that makes me appreciate the prized Iberico pig. The white peach salad, XO sauce, and dollops of apple gelee all did an excellent job at complimenting the pork.

Executive Chef Quinton Bennett comes out for the last savoury dish and explains that he uses PEI beef as he loves that the cows are finished with potatoes to give the meat an extra richness. The steak didn’t disappoint, and the accompanying king oyster mushrooms were fantastic dusted with bone marrow and the pickled onion petals such a lovely contrast against the meaty plate. Now that’s a way to finish.

Dessert begins with a plate of fallen leaves made from various juices. It’s a beautiful start, our spoons brimming with crispy textures and sweet flavours that made me wistful that the meal was nearing the end.

A trio of petit four are presented with a lovely wafer cake, citrus gelee, and a really large indulgent chocolate truffle.

All this is to warm us up for the fruit tree, which Chef Quinton cheekily tells us to get our cameras ready to “Instagram the hell out of the dish”. It’s certainly the most photographed dish of the menu, the gleaming red apples just calling out to the picked and eaten. 

Like the first bite of the meal, you’re greeted with a fluffy heavenly cream that’s wrapped around a slightly savoury dill laced salad centre that really works. A fantastic last bite that takes Enigma FOUR days to prepare. Boy did I feel guilty for not taking a few more photos.

To end, tables are given a goody bag for breakfast. My only complaint, and the reason why Enigma did not score a 9 out of 10, is that these takeaway bags are made per couple. If you’re dining with friends (like in our case) and do not live with your dining companion, it makes for an awkward end to the meal.

Enigma, if you’re going to give something away, just make it so that each person gets something to go. Or keep it simple and have everyone leave with just the menu. Either way, the meal was great, why have someone leave on a strange note?

Self-coined as the world’s first immersive, multi-sensory art resto bar, Selva’s accolade is debateable. Indeed, the restaurant is a visually stimulating environment, and I could taste fresh ingredients that might be found in a jungle, but there were other senses missing:

• What could I smell other than the pungent deep woodsy citrus aroma of the magrud lime that seemed to be part of half of the dishes? Possibly if even a few dishes were served in a cloche encapsulating an aromatic scent or if a powerful broth is poured table-side, it would help emit a smell to add to the sensory experience. At the very least, using diffusers in the non-dining room portions of the restaurant that lets out a “jungle” aroma could check this box.

• Unless you count the dishes that could be eaten with your hands, there’s not a touch element to Selva.  Maybe they could incorporate this by changing up the cutlery and plates for certain dishes (serving the ceviche on individual leaves, creating savoury cotton candy, or even dehydrating some ingredients so that it becomes an edible handheld vessel). I know, these are all things that are difficult to create, but if you’re going to call yourself multi-sensory…

• And finally, there weren’t even any sounds that reminded me of being in a jungle, the easiest sense to create. Of course, Selva shouldn’t become a reincarnated Rainforest Café (who is old enough to remember this place?), but even adding noises at the entrance and in the restrooms – the same areas with the diffusing scents - would help.  

This is all to say that Selva is hardly a multi-sensory experience, especially not the first in the world. If anything, my dining experiences at Alinea or even Hutaoli’s Markham location would be way more multi-sensory. Nonetheless, Selva is still a lovely environment to dine in: there’s something about the brightly coloured foliage hanging from the ceiling and beautifully presented dishes that puts you in a good mood. And the gorgeous artwork all over the restaurant’s walls, ceiling, and floor by Clandestinos Art is certainly something to behold. Would it be strange to commission a replica in my dining room?

It pains me to say this, as I deeply respect Chef Nuit and love her other restaurants, but Selva’s menu needs an overhaul. The best dish of night, unanimously agreed upon at our table, was the eggplant dip ($18 plus an extra $6 for the guacamole). It was such a nice thick consistency, but also flavoured in an interesting manner with shrimp paste (?) and chili so there’s an umami spiciness to the meaty vegetable. Even the shredded mint on top was a great touch. On the other hand, the guacamole is run-of-the-mill and could benefit from a twist to make it special, whether it be the addition of finely chopped chilis or Thai herbs. All in all, the dips are beautifully presented with an array of fresh vegetables and warm crispy tortillas. In retrospect, I would have happily had the entire platter to myself as a meal.

Perhaps I’d add on the yellowfin tuna ceviche ($18) as a starter to get the sole smell element once we squeezed the magrud lime and that distinctive aroma engulfed the table. Plus, it’s a decent dish with the delicate soft tuna contrasted with plenty of crunchy ingredients (roasted peanuts, grilled corn, celery, pickled onion) and slices of red serrano chili adding a light spice. If anything, the ceviche could use a bit more salt and oil to balance out all the acidity.

The meal starts to go downhill from here… literally as each successive dish is presented it’s worse than the one before. The grilled sea bream ($36) is still fine: while it could be taken off the grill sooner to keep the flesh moister, the skin had a lovely crispy texture. The lemongrass sandwiched in the middle of the fish was a great start, but surprisingly didn’t really diffuse any flavours into the flesh. Once we added pieces of pickled chayote, onion, and a dash of yellow pepper sauce the flavours improved, but the fish could still benefit from more salt. Who knows, maybe the sea bream was actually seasoned perfectly, and I just couldn’t taste it over all the raw garlic used in the tomato rice. Wow is this garlicky, beware to people who are on dates.

In fact, the tomato rice would go better with the grilled Denver steak ($30), which by itself is forgettable. The thin under-blade cut of beef was overcooked, but thankfully due to the marbling remained tender. It just doesn’t have a lot of flavour: like the fish, it could be seasoned more, and the sriracha-looking condiment was a sweet pepper sauce that doesn’t really add anything to the steak. If the beef was served over a bed of tomato rice perhaps the garlic in the grains would give it a punch of flavour and the beef’s fat and juices mellow out the rice. At the very least, I’d replace the sweet pepper sauce with a more traditional chimichurri, perhaps made from the leaves from the baby radishes and carrots used in the dip platter, a bit of Thai basil, and bird’s eye chili for a Chef Nuit inspired touch.

The corn fritters ($14) were shaped too small so they resembled popcorn corn versus a fritter and could have benefited from being drained longer so it wasn’t as oily. If the batter truly incorporated red curry paste and lime leaf, the ratio of spices to flour needs to increase as it didn’t taste like much. In fact, we really couldn’t even taste the corn.

Yet, the fritters were still better the fried calamari ($18), which I couldn’t stomach more than two pieces. Firstly, the sweet and sour sauce covering the bottom of the plate, rather than being served on the side, meant the sesame batter fell off the calamari leaving us with chunks of syrupy batter and naked squid. The calamari were also cut much too small so without serving spoons it was difficult to pick up with a fork.

In general, I’m surprised a restaurant that creates a family-style menu doesn’t include sharing utensils with their dishes. I finally asked for an extra spoon and fork with the fish, but these were cleared away with the sea bream and it seemed like a pain to ask for new ones with each dish. If you’re serving a sharing menu, especially under COVID conditions, providing tables with proper serving utensils is key. Moreover, swapping out the plates after every few dishes would be even better as by the end of the meal those small plates were messy.

And the worst dish of the night was also the last – talk about not ending with a bang. The shrimp in the tacos ($46 for 6 servings) were over done and rubbery and the amount of salsa, guacamole and red pepper sauce that arrive for six tacos is comical, there was enough for two tacos at best. Especially when paired with corn tortillas, which are such dry wrappers that need a lot of sauce and ingredients to stand up to the rich earthy corn flavour. In retrospect, had I known there was a lack of condiments, I would have asked for the tacos to be served with the lettuce instead.

We all grumbled over the make-your-own factor of the dish… did we seriously just spend $46 for a Chilli’s experience? Maybe this is meant to be the “immersive” factor where you feel like you’re foraging the ingredients to create your own meal, but the dish really doesn’t work in a dark restaurant where we could hardly what’s on the plate – boy did I feel old having to whip out a phone to see all the garnishes. Maybe if our table had more than one tealight in a wax-stained holder (that we had to request) we could have seen better. Selva, if you’re going to keep serving these tacos, please just make them for the table. Give me those pre-made tacos in an accordion metal holder any day.

On top of the lack of sauce and lighting, without any tongs it was impossible to pick up the julienned cabbage, lettuce, chayote, mango, red bell peppers and onion with a fork. We eventually had to abandon the unsanitary mass of forks diving into the same plate and use our hands instead. If you’re afraid of germs or eating with people you’re not close with, skip this dish. On second thought, even if you’re eating with your partner who’d you gladly swap spit with, I’d skip the tacos.

I know what you’re thinking… who orders soup-filled dumplings or xiao long baos for delivery? These babies are made to be eat fresh from a steamer and straight into your mouth. If it’s not scaling your tongue, something’s wrong. And you’re right, it’s not the best way to enjoy these delicious morsels of pork, broth, and pastry, but when you’re craving something and Juicy Dumplings flashes across the Uber app, attitudes can be swayed.

Inevitably, once out of the steamer, the wrapper of the steamed pork mini soup dumplings ($2.99 for 6 pieces) will harden. Nevertheless, even with the delayed delivery (this Eglinton cross-town construction traffic is a bane to freshness) the dumplings held up so that I could still pick them up with chopsticks without any breakage. The filling was nicely seasoned, and the dumpling contained plenty of broth; I could only imagine how much better they’d be fresh.

The same dumpling can be ordered pan-fried ($3.99 for 6 pieces) and that extra crust on the bottom, while not pronounced, makes it a little easier to deliver arriving warmer. However, considering the dish commands a 25% premium for this very lightly done crust, I’m not sure this extra step is worth the additional $1.

I’d go with the pan-fried chicken dumplings ($3.99 for 4 pieces) instead, while it also could use more time on the grill, at least the dish is unique. These dumplings are bigger in size, just two are substantial, and the filling is much denser. Still, these weren’t as nicely seasoned, so you really need a dipping sauce to counteract the bland chicken mixture.

If you are a condiment fiend, you’ll probably find the small standard Wing Wing sauce packages that comes one per dish a little lacking, especially when condiments are typically offered free at the table in Shanghainese restaurants. Still, I can understand the need to conserve expensive packaged sauces: Juicy Dumpling’s low prices like mean margins are razor thin. All in all, while these would have been 100% better at the restaurant, I was nonetheless pleasantly surprised how they didn’t suck being delivered. 

Maybe I’ve been conditioned to have low expectations for good service while dining at a pho place. Having mostly visited holes-in-the-wall where getting your order in a timely manner and having someone bring the bill to the table to save you a trip to the cashier is five-star service, I was pleasantly surprised when I was greeted warmly when entering, asked whether I’d like our bean sprouts boiled or raw, and the chopsticks and spoons weren’t already on the table but brought over in a mug of boiling water.  Pho Quinn claims top spot, in terms of service, for a pho restaurant in my chart.

Their positive attributes don’t stop at the hospitality, it extends to the food as well. The pho broth is flavourful and not greasy; the type that you can have a lot of and keeping drinking after the noodles are gone. I’d recommend they cook their noodles a little less since they will continue expanding in the soup, but I’m also a lover of pasta al dante so may not be the typical palette. There was a decent portion of protein in their raw beef, brisket, and tendon pho ($10 for a small) with massive chunks of tendon that were chewy and tender.

Being my first experience with the bún riêu vermicelli soup ($11.50), I’m torn on whether it’s something I’d order again. Maybe if I’m in the mood for a richer bowl of noodles, given its broth is saltier with the shrimp paste flavours shining through. The tofu puffs are a great edition as it helps soak in the soup and their chewiness goes nicely with the tender Vietnamese meatballs - finely minced pork paste that is squeezed into clumps, which break apart easily with each bite.

Aside from that, there’s one shrimp (for the entire bowl of noodles) and pieces of tomato that must have been added raw as it cools down the soup. Aside from the not-hot-enough temperature, I would have liked the soup to be spicy as well; luckily, there’s chili sauce at the table. Lastly, the bún riêu arrives with lai fun noodles, which are silkier than the pho’s rice noodles and goes nicely with the stronger both.

We skipped the spring rolls and tried the deep-fried shrimp bean curd ($7.50) instead. Sandwiched between the flaky bean curd sheets is shrimp paste that adds a chewy meatiness against the light crispy layers.  

With COVID still underway, Pho Quinn’s dining room is ideally set up with tables in individual booths and added plexi-glass at the top to create even greater separation. It made for a comfortable dining experience. The great service continued throughout the meal: they cleared away unneeded plates as we finished dishes, they were attentive with our bill, and even came around to ask how we were enjoying the food. This visit to Pho Quinn may have spoiled me - from now on I’m going to have much greater expectations from others going forward.