Since finding this site, I have been reinspired by so much Chowish wisdom that I missed for years. So, I took a little food tour of Scarborough and enjoyed some great offerings of the GTA’s tastiest region, imho.
Started with a little Diwali celebration at Desimane by Sangeetha. The place was bustling with local celebrants, their foreheads smeared with paint. Very nice all veg thali served on a banana leaf. I hope my photos below show well as this is my first post and I don’t really know what I’m doing. This bottomless 14-item thali was pretty good, but not unlike what I’ve had at Saravaana Bhavam for example. Standouts were the crispy fried onions that went well with everything and the dark slightly bitter thicker curry whose name escapes me.
Next up was Chung Moi for my first post-pando Hakka foray. CM’S hot and sour soup is singular and amazing. Filled with cilantro, crunchy sprouts and redolent of white pepper, with an underlying sweetness. It just works. So good. A bit gloopy, sure; they don’t need all that cornstarch in it. But that’s a relatively trivial criticism. Also had the chilli chicken with gravy, and egg fried rice. Chicken was good quality, mostly thigh in a brown gravy with lots of fresh green chilli. This is my favourite Hakka now that Lin Garden is closed. If LG was open, Chung Moi would probably still be my new fave. $33 and enough for two people.
Next up was some Korean food at Makkal Chon. Needed me some kimchi stew, which I got. I was told that their banchan are really good and numerous, which they are. One of them (a mayonaisey fruit salad?!) wasn’t to my taste, but the banchan were themselves a full meal and included Japchae and toekbokki. It was as good as my go-to, Kimchi Korea House on Dundas near University.
Next was a surprise and a reco from an Uber driver: Atithi. He told me it’s Gujarati although I couldn’t particularly discern how, as it seemed similar to many vegetarian South Indian thalis that I have enjoyed. I made my order and was told to sit and wait. Which I did. For some time. It didn’t look promising, especially considering that the food just had to be ladled from already made food sitting in steam trays. But this little thali was actually very very good. Nice and spicy too. Came with a stack of decent roti too.
And finally stopped in at Lebanese Bakery. Which is… a Lebanese bakery. For some amazing Ful Mademas and their wonderful thin crisp airy pitas. This place is a gem and I’m so glad it’s made it through the pandemic.
That’s it for now. Each of these places are worth a visit, I’d humbly submit.
Oh yes, that hot & sour soup at Chung Moi. True depth of layered flavours. Not just HOT! My favourite. And co-owner Theresa is a gem of a gal. Other favourites of mine are the ginger beef. Crispy as the dish should be, spicy and loaded with flavour. The sauteed green beans are delicious enough to please any carnivore. I love a lot there, but those 3 dishes are must-haves every time.
Hot & sour soup/chili chicken “dry” and shrimp toast are always a must for us. I preferred Lin Garden’s( RIP ) green beans, but Chung Moi makes a great rendition of the dish.
I chickened out of driving there. I took the TTC from Bathurst to Warden, and my friend drove me the rest of the way. I didn’t want to fight traffic after lunch.
My only wee complaint is that the strudel dough wasn’t crisp. It was served warm (as in reheated). Not awful, but could be better! They probably don’t have quite enough strudel turnover to bake it fresh daily.
Part of what makes a strudel divine is that the pastry is crispy and buttery. In Austria and Bavaria, (prob elsewhere, as well) , there’s sometimes a warm vanilla sauce that’s similar to creme anglaise, that’s drizzled on top, as an alternative to whipped cream or ice cream.
I will let you know if I find a crispy fresh-baked strudel.
It really only is like this when it’s initially baked. At home, or in Europe, mostly!
I agree that warmed in the oven is ideal, but that takes longer and thus doesn’t work as well for some takeout place or casual restaurants that want to get you the dessert fast. I had really good strudel in Austria and Hungary, probably because they have higher standards for this.
I have had a crispy baked filo apple dessert in Los Gatos, CA, so some places on the continent do bake their strudel adjacent desserts right before serving.
That restaurant, Dio Deka, was at a higher price point than Prague. (And their apple dessert is no longer on the menu)
I wasn’t expecting crispy perfection. I think I was spoiled by my last few strudels in Austria and Germany.
) green beans, but Chung Moi makes a great rendition of the dish.
