Poke bowls, a common delicacy in Hawaii has made its way to Toronto with a number of poke focused restaurants over the past year.
Here is a list of the different poke bowls I have tried in the city: 514 more words
Patois chef Craig Wong devotes his latest restaurant to Hainanese comfort dishHainanese chicken rice – rice cooked with chicken fat and stock and topped with poached meat – is the Chinese comfort dish at the heart of Craig Wong’s new spot. 709 more words
Sydney-born Chef Mike Ward is not afraid to present an honest picture of the food scene. The Toronto resident and food journalist epitomizes the marriage between food and media, writing for various outlets and creating food content in a career he calls a “mixed and unusual bag.” 598 more words