A food blog from everywhere!

Cheese Factory Visit in Thônes

A few weeks ago, my community health class took a field trip to a fromagerie in Thônes, a city near Annecy in the Savoie region. The full name of the establishment is Cooperative du Reblochon de Thônes, or the Reblochon Cooperative of Thônes, and it’s usually referred to as Le Farto. It’s called a cooperative because it’s where several nearby farmers sell their milk and cheeses for cheese-making and aging. Apparently it’s one of the largest cooperatives in the region and stores & restaurants all around source their cheeses from here.

Upon arriving, the first thing we noticed was the milk vending machine outside! How often does one come across 24-hr fresh milk?

Milk vending machine!

After lots of ohhing and ahhing, we made our way into the building. Actually, the Cooperative looks a lot like any cheese shop upfront. They have lots of (of course) cheeses lined up, in addition to other dairy-related items and non-dairy related foodstuffs such as saucissons, jams and preserves, and candies.

Confections and sweets

Hanging saucissons! They have interesting names according to their shapes (e.g. ibex horns & bottoms)


Because we had signed up for a tour, we were lead to an adjacent section of the shop where glass windows allowed us to peer into the cheese-making activity that take place downstairs at the Coop everyday.

Centrifuge of cheese curds!

Cheese-making instruments

Separated curds

The lady/tour guide gave us a speel about the cheese-making process (in French) and how the Coop works. After a film showing the farms where the milk is produced, we were led downstairs to see the caves for cheese aging.

One of the aging rooms

The smell down there was from quite a different world, to say the least, and as you can see from the photos it was quite damp. Not the most pleasant place to hang around, but interesting for sure. The cheeses are arranged according to their type and age.

Stacks of cheesy goodness. I think these are tomme but I'm not sure

Cheese wheels on crates

The Coop makes and ages reblochon and tomme de Savoie and stores/ages several other types of cheese, including comte, emmantel, and other types of tomme for sale. After our basement visit we headed back upstairs and they handed out reblochon and tomme de Savoie samples. The tomme had a salty, nutty favour and the reblochon was soft and mild. I can’t say that I was crazy about either of the cheeses just as a matter of personal taste, but I can definitely understand where their virtues stand.

Tomme de Savoie cubes


One interesting thing to note about reblochon is the derivation of its name. Apparently, in times long pass, farmers had to pay their lords taxes in the form of milk. Wanting to keep some milk for themselves, these Savoyard farmers would purposely only partially milk their cows and pay that milk as tax. Afterwards, they would remilk, reblocher, their cattle and the cheese from that milk is thus called reblochon. Curious!

Afterwards some of us did some food purchasing and then we headed out to again marvel at the milk vending machine. Lots of students actually got some fresh milk and I had a taste of it as well. It wasn’t anything exceedingly special, just whole milk, creamy and cool. I can’t really taste the rawness, whatever that tastes like. Someday I’ll have to consume raw and pasteurized milk side by side to figure out first hand what all the fuss is about.

Another thing that I wonder about is cheese rinds. Do people eat them? I usually do for soft cheeses but is it ever unrecommended? Especially for those moldy rinded cheeses?

Confections and sweets


June 27, 2011 Posted by | Lake Annecy, Travels, Uncategorized | Leave a comment

Still Alive, and Back in France!

So…after a long hiatus from the blogging world, I’ve decided it’s high time to get back on the game. After all, I do enjoy writing about my food encounters and I am back in one of the foodie paradises of the world: France! This time I’m in the Savoie region, near the city Annecy, doing an academic summer program while having the privilege of staying with a wonderful host family.

Firstly, the scenery here is worth a mention, because it’s absolutely STUNNING.

View out towards Lac d’Annecy from Talloires

The locals are so lucky to live in such a beautiful place. The feel here definitely differs  from Paris; people are more ready to smile and life goes on at a slower pace. I’ve been here for five weeks now, and although I sometimes do miss the city-life I really can’t complain, having such beautiful views right out the door.

Anyways, on to the food: Coming into this region I fully had in mind to sample the local cuisine, and two of the beacons of the Haute-Savoie culinary scene are tartiflette and raclette. Both are substantial dishes consisting of potatoes, cheese, and some form of meat, often eaten in the winter as they are very heavy. One night my host brothers took me to a small restaurant in the mountains nearby to sample the two local specialties.

View from the mountains near the restaurant

I forget (or rather didn’t fully pay attention to) the name of the restaurant, which was small and quaint but bright and cozy. Because my host family was familiar with the owner, we chatted for a long time at the bar over some olives and drinks before sitting down and ordering. It was nice listening to the French and peeping up here and there.


An aside about the French language: I do hope that my French has improved at least a little during my time here, but I really cannot tell. I’ve been studying French for so long in school that my skills really do not match up with the years of French classes. I often ascribe it to the ineffectively of elementary/middle school French, but even discounting that I’ve taken at least 5 years worth of high school level + French courses and still I have trouble fully embracing the language. I feel that I have the most difficulty with comprehension. When others speak to me I can usually fully understand and can respond readily, but listening to others speak is a completely different story. I find it so difficult to follow conversations where I’m not involved for the sounds jumble together and I lose the ability to decipher anything. It is so difficult to join in the conversations at dinner as my host family speaks with a very rapid tongue! The same goes with films; I usually cannot figure out the plot without untranslated subtitles. I guess it’s all just a matter of exposure and practice, but it’s hard to practice when nothing comes through in the first place.

Anyways, I’ll return to the food: so around 9pm we started eating. Below is the tartiflette, which my host brothers both ordered.


It came in a medium sized ceramic dish with potatoes coddled in a thick sauce of reblochon cheese (a famous washed-rind cheese from the area) and cream and speckled with lardons, or cubed bacon. You can see a whole reblochon half on the top! I had a taste and thought it was rich but mild, for reblochon isn’t a very strong cheese. The lardons added a little bit of chewiness and texture but not much. This is definitely a comfort food and not exactly something to dine finely on.

I chose a raclette from the menu, and was very surprised when they presented me with two large plates, one w/ three boiled potatoes and a salad and the other w/ sliced cured meats and rectangles of raclette cheese. Plus a small bowl of cornichons, it was definitely a lot of food!

Salad and boiled potatoes

Mixed cured meats, cornichons, and raclette cheese (natural and smoked)

Raclette is actually a type of cheese from this region. It’s name comes from the way that it’s usually eaten: the insides of a half-wheel is slightly melted under lamp-like apparatus and a wooden utensil is used to scrape, or racler, the melted cheese onto potatoes and other accompaniments. I feel it’s a wonderfully creative and fun way to eat!

Apparatus for raclette melting

The apparatus that we used, however, was differently from the bulkier traditional method. It was basically a small stove and pan on which we melted the pieces of raclette, one at a time. Once melted, we poured the cheese onto the potatoes and ate them with the sliced meats and cornichons. I have to say, potatoes + cheese + cornichons or salami work magic together. Rich and salty and sharp from the cornichons…it was a great combination. Adding some pieces of salad to it was good too as that added some freshness and crunch. I preferred the natural raclette to the smoked variety just because the creaminess came out more in the former.

After the meal, we were all pretty stuffed. Apparently, though, diners usually consume a strong alcohol to help digest, so my host brothers ordered genepi and chartreuse, two types of local liquers, to sum up the meal. I had a little sip of the chartreuse and my goodness it was VERY strong. Stingy strong. I didn’t try anymore after that and my poor younger host brother had to finish my glass too. Lol.

It was a very fun meal, and we finally headed down the mountain and got back home at 11pm. Quite the Savoyard experience!

June 26, 2011 Posted by | French, Lake Annecy, Restaurants, Travels | Leave a comment

Paris Big Names

Big name products that we had during our visit to Paris!

Berthillon Ice Cream:

I loved their vanilla flavour, but I was disappointed by the three others that we tried (figs, caramel au fleur de sel, and something else that I forget). Although the flavours were intense, they were all so cloggingly sweet. And the hefty prices (9.90 euros for three tiny scoops from the cafe where we went to) didn’t help either.

Brie de Meaux from Laurent Dubois Fromagerie:

Maybe it’s just me, but do all Brie de Meaux taste stinky?

Patrick Roger‘s Caramels au Fleur de Sel:
Even though Patrick Roger is most famous for his chocolates, these salted butter caramels that I found in his shop were absolutely amazing as well. They were soft and sticky, but not exactly chewy, and you can taste all the ingredients so clearly. The butter, the sugar, the salty hints; they’re all there.

Look at that window display!


The poilane loaf that I tried had a nice sourdough taste, but I found the texture of the interior too crumbly and dry. And the outside crust was too hard. Maybe I just went on the wrong day. However, their punitions (little butter cookies) are to die for indeed, and the brioche was awesomely buttery; would be great for making French toasts.

Jean-Paul Hevin‘s Turin:

This elipse-shaped cake consisted of a sugar crust at the bottom filled with meringue and some blueberry jam-like thing and topped with a thin layer of chocolate. I didn’t find it mesmerizing but it was definitely good; not too sweet and the meringue was light and soft.
A separate post featuring macarons coming up!

August 25, 2010 Posted by | Bakery, Desserts, French, Paris, Restaurants, Travels | Leave a comment

Paris: Brasserie Balzar

49 Rue des Ecoles, Paris

We had our last meal in Paris at Brasserie Balzar, a restaurant near our apartment at St. Michel. After a week of trekking around Paris our feets were too sore to venture too far just for a meal but I was determined to try steak tartare before leaving. So Brasserie Balzar fitted the bill for being nearby and for having steak tartare on the menu!

Bread: Those small sourdough rolls were amazing! They had a great sourdough flavour.


Os moelle au gratin (ox bone marrow): A bit oily, but the marrow tasted great on grilled poilane. Too bad one of the bones had no marrow…


Pork feet: Fall off the bone meat, but a bit too salty.


Steak Tartare: My first time trying steak tartare and I found it all right. Nothing off-putting nor super-redeeming about this specimen of steak tartare. I did think, though, that there was a bit too much mustard mixed in there, making me sneezy after a few bites.


Endives braisses from Brasserie Balzar: Tasted a bit bitter.


Very decent, traditional French meal, no doubt about it.

August 24, 2010 Posted by | French, Paris, Restaurants, Travels | Leave a comment

Singapore: Copthorne King’s Princess Terrace Cafe

403 Havelock Road

On Christmas Day (2009! Super-late post, sorry) we had dinner at the Princess Terrace Cafe at Copthorne King’s hotel. Lots of sources seem to point out this restaurant as one of the more reliable ones for local cuisine, so we decided to give it a try.

Rojak: I was too lazy to mix this all up, so I just topped some miscellaneous fruits with the sweet + spicy rojak sauce. This was my first time trying this dish so I don’t have anything to compare it to. Well, the sauce was pretty tangy and accompanied the fresh fruits/veggies quite well. One of the veggies/fruits, however, had that raw taste that I find really off-putting.

Random cube of chicken salad chicken: Very lame. No idea why I bothered trying this.

Beef stew: I ate this off of my dad’s dish. The beef was pretty tender but didn’t have very complex flavours. It was one of the three Western Christmas dishes on offer so I’m guessing this wasn’t one of the restaurant’s specialties.

Turmeric glutinous rice: Great chewy texture but somewhat lacking in flavour. Because glutinous rice isn’t the type of grain that one eats w/ accompaniments due to its density, this dish’s subtle tastes didn’t quite work. The little peppercorns strewn throughout did add an extra kick, though.

Curry chicken: I found this rather bland because the large piece of chicken that I got had yet to soak up the curry’s flavours. Also, sadly, as with most chicken in Singapore, the chicken used wasn’t free-range and alas had that boring, floury texture.

Pig trotters stew: Decent, but the flavours weren’t complex enough. Adding some star anise in there would have been nice.

French green beans: Nothing special, just needed some veggies.

Chicken satay: Awesomely juicy satay with an sweet-spicy peanut sauce. Now, I know that raw cucumbers and onions are often served as accompaniments w/ satay but how exactly does one eat them correctly? W/ the meat, or separately? Oh, and apologies for the crappy photo…

Pho-like soup noodles: I forget the actual name of this dish, but it was prepared fresh. Awesome flavourful soup. Tasted like pho with a non-beef soup base.

Otak-otak: Again, I’ve never had otak-otak before so I can’t make comparisons. Otak-otak is apparently fish paste seasoned w/ spices and grilled in banana leaves. The version that I had here was very soft and salty. Creamy, but too salty.

Bak choy: Found this too oily.

Herbed rice: Lemony + crunchy w/ the herbs.

Popiah: The first time I tried popiah and I loved it! Such complexity in flavours and textures: sweet + spicy from the sauce, the savouriness from the stuffing, and the crunchiness from the bean sprouts, the chewiness of the wrapper, and the slight gooey-ness of the other vegetable stuffing that I was unable to identify. I’ll be trying to recreate this at home sometime.

Bean sprouts + veggies w/ sweet sauce: Nice sauce.

Vermicelli salad: I found the noodles too mushy.

Marinated veggies: Standard.

Pig stomach soup: VERY good broth. The offals were nice and creamy, too.

Chili clams: Spicy + slightly sweet. Wow, lots of spicy + sweet stuff around here.

Peanut pancake: Made fresh, so that was a plus. The pancake part was nice and crispy but I found the filling rather too wet from the steaming. Peanuts should be crunchy!

Pancake w/ banana sauce: The pancake had large holes and tasted a little yeasty, which was fine with me. The banana sauce was neither too sweet nor mind-blowing. Just all right. I think when it comes to creative dishes or dishes that require considerable effort to prepare, complexity of flavours is a must in order to achieve an optimal product.

Desserts: Sooo many, all with slight variations in taste. It seemed, however, that coconut was present in all of them.

Shaved ice w/ toppings: I didn’t like the watered down condensed milk sauce that was basically tasteless. The green jelly stuff was pretty tasteless too. The creamed corn was VERY weird…tasted like it belonged in soup, not a dessert. The only part that I liked was the red beans, which were really only mediocre at best. It was fun making the dessert but not that fun eating it.

Oh my goodness, such a long meal! It was fun, though; buffets are nice ocassional treats. The offering at Princess Terrace isn’t large, but the quality makes up for it. I have to say that this restaurant definitely stands as one of the better buffet places that I’ve tried.

August 23, 2010 Posted by | Buffets, Restaurants, Singapore, Travels | Leave a comment

Toronto: The Ethiopian House

4 Irwin Avenue

A few nights ago, I tried Ethiopian food for the first time. With four other friends, we headed to the Ethiopian House, one of the more well-known restaurants of its kind in Toronto.

True to its fame, this place did seem pretty popular. The interior was small and dark but almost all the tables, along with those on the patio, were taken. The whole restaurant had only one waitress, though, so service was a bit slow for it was difficult to catch her attention sometimes. However, contrary to many reviews, I found that the food came out within a reasonable amount of time, perhaps 15-20 minutes after we placed our order.

We ordered a vegetarian platter for four. Initially, seeing that other tables with only two people have such large platters, we thought that a platter for two would be enough. However, the waitress insisted that we up it to four so we relented. Well, one would expect that for paying that extra 25 dollars, there should at least be more food in the four-person platter, but it was the exact same size as all the platters seen on other tables with fewer customers than us! Perhaps we got more injeera rolls on the side, I don’t know, but I did feel rather cheated, for there was barely enough food on that so-called 4-person platter for the five of us.

Vegetarian platter

But that aside, I must say that the food was pretty decent. I enjoyed the lentil stews the most, for they had that wonderful starchiness often found in legumes and ranged from mild to spicy. The kale was quite sour, so I didn’t enjoy that as much for it only added to the sourness of the injeera. There were stir-fried veggies, which included string beans cooked to a degree of softness yet still retaining a bit of mouthfeel. The “Tikil Goman” (“Cabbage, carrots, potatoes, cooked in turmeric sauce”) was mild and rich. All this was served with injeera crepes to scoop up the stews, communal style. Despite the cost versus size discrepancy of our meal, it was definitely a novel and fun eating experience.

August 22, 2010 Posted by | Miscellaneous, Restaurants, Toronto | Leave a comment

Toronto: T&T Nightmarket

From August 6-8, T&T held evening nightmarkets at its downtown branch on Cherry Street, and I and a group of friends went to check out the food on the first day.

I arrived right when the market started and before the crowds innundated the place. Thus, initially the lines were short and the foods were more readily assessible. But unfortunately, we somehow managed to miss out on the nightmarket’s best offerings while the chance allowed.

Tiramisu disk ingredients

Tiramisu disk thing

First off, my friend got a tiramisu rice disk from one of the Asian dessert stalls. It was an interesting concept: a sweet rice cake disk topped with some form of tiramisu-ey sauce, fruits, and cream. I didn’t try it but apparently, it was reminiscent of tiramisu.

Mango salad

Next, we had Thai food from Pi-Tom. They had the typical Thai stuff, including pad Thai, lemongrass something, cashew chicken, etc. We got a 3-item plate ($5) with pad Thai, green curry chicken, and mango salad to share. The pad Thai was quite typical in flavour, but the noodles were mushy. The mango salad wasn’t any good for it lacked an amalgamating component. It was as if they julienned some mangoes, carrots, etc., tossed them all together and called it a salad. There was a fish sauce based marinade, but it was hardly detectable. Also, the absence of chopped peanuts took away any texture contrast that may have uplifted the dish a bit.

Green curry chicken and pad Thai

The curry chicken, though, was pretty decent. It had a nice creamy flavour, not too spicy but still slightly tingy. However, the chicken used was factory-farmed, making each morsel floury and texture-less…=(

(Sweet) Curried samosa

After that not-so-great dish, we trekked around for a bit and then decided to get a curry samosa from another Thai food stall. Hmm, the crust of the pastry was pretty crispy, though no longer warm, but the curry inside was strangely sweet. It came sort of as a surprise, the sweetness…and it wasn’t like Japanese curry sweet either. Strange.

Braised fish cake

Later on more friends arrived and they got various foods, including braised fish cakes, BBQ squid, corn on a cob, and bubble tea.


I ended the night with a churro, which was overly greasy.

So overall, the food that we tried was pretty so-so. But I guess part of the problem was that the most popular stalls selling interesting looking foods (fried yams and stinky tofu, for instance) had these MEGA LONG line ups and me, I’m not much a fan of lines. So perhaps we just tried the wrong stuff. Anyways, it was a fun experience nonetheless, and nightmarkets are often about the atmosphere more than anything else.

Random photos from the night =):

People lining up at Asian food stalls
Indian food stall
Spicy hot pot stuff
Toronto skyline

August 13, 2010 Posted by | Events, Toronto | Leave a comment

Toronto: Wanda’s Belgian Waffles


A new branch of Wanda’s Belgian Waffles recently opened in Pacific Mall, so while I was there with a few friends some weeks ago, we decided to check it out.

Truth be told, this location choice seems quite out of place amidst all the Asian food booths in the food court on P. Mall’s second floor. Those manning the store look like the only non-Asian employees in the whole mall.

Anyways, the waffles. We had an original vanilla waffle dusted with icing sugar and a maple waffle. They grill the waffles to order, thus ensuring maximum freshness. It is interesting to note that unlike typical waffles, the ones from Wanda’s contain yeast in the batter, which is a lot more doughy as well. Thus the resulting product was quite doughy and dense, with the very middle somewhat undercooked, as opposed to light and fluffy. THere was some texture contrast between the crispier outter layer and the innards, but it wasn’t too noticeable due to the denseness of the waffle.

Original vanilla waffle

Taste-wise, I thought both the original and maple waffles were quite similar. They both had a distinctive yeastiness from the batter and were very sweet. In fact, I thought that a plain plain waffle itself, with neither icing sugar nor a maple crust, would suffice on the sweetness scale. But then again, it may be because my taste buds aren’t used to the copious amounts of sugar found in everything here.

Maple waffle

Overall, I thought the waffles’s taste trumped their texture. The yeastiness wasn’t bad for it brought an extra dimension to what would otherwise be mundane sugary-ness.

August 12, 2010 Posted by | Desserts, Restaurants, Toronto | 1 Comment

Toronto: Yutopia

Main Floor in Pacific Mall
4300 Steeles Ave, Markham

Ever since I tried frozen yogurt for the first time at Pinkberry in New York last summer, I’ve been having on-off froyo cravings all year. Unfortunately, I haven’t had many opportunities in China to satisfy such yearnings, but now that I’m back in the West it’s time to tend to my froyo-deprived digestive tract.

I haven’t really tried many frozen yogurt places in Toronto. Partly it is due to the fact that I’ve had a few rather distasteful experiences with bad yogurt in the past…plus, frozen yogurt tends to be pretty expensive around here. So I tend to be cautious when venturing into any froyo place.

Yutopia in Pacific Mall definitely ranks as a noteworthy find. Unlike all other froyo stores in the city, Yutopia’s yogurt is self-serve and priced by weight. Customers simply grab a yogurt cup, pump in as much yogurt and sprinkle on as many toppings as they please, and then pay-by-weight at the cashier. Simple concept, yet I like it because it gives the customer more freedom to adjust the treat to his or her tastes.

One of our creations

Yutopia has four flavours available at any time. So far I have tried original (strange after taste, not too reminiscent of yogurty-creaminess), taro (has a pretty convincing creamy taro flavour), pomegranate (tangy), mango (my favourite; very refreshing & not too heavy), and ferrero rocher (tasted like chocolate). One thing to note about Yutopia’s yogurt is that it tends to be on the icy side, unlike their creamier counterparts elsewhere, and thus the froyo melts quite fast. I guess that can come across as both a good thing (if you’re not into heavy desserts) or a bad thing (if you’re after an ice-cream-like creaminess).

Mochi topping!

Topping choices at Yutopia differ from time to time, but they include fruits (berries, mango, bananas, canned peaches, etc.), cheesecake (whose heaviness rather overwhelms the delicate flavours of the yogurt), cookie dough, cereals, chocolates, and MOCHI, a slightly sweet, chewy Asian dessert that works surprisingly well as a froyo accompaniment. Another notable and unusual topping is cucumber, which is supposed to accompany the original flavoured yogurt. I think the cucumber pieces add a crunchy texture contrast more than anything else because their delicate taste is trumped by the yogurty sourness.

Cucumber topping…hmm…

The ambience of the store is simple and chic, standing in stark contrast to the surrounding Asian stores. The place is rather small and has no seats, so plan to enjoy your yogurt while strolling through the mall.

August 11, 2010 Posted by | Desserts, Toronto | Leave a comment

Toronto: Summerlicious at Pan on the Danforth

516 Danforth Ave

I’m back in Toronto for the summer! Just a week after getting off the plane I met up with a few friends and got things rolling by heading to Pan on the Danforth for a taste of their Summerlicious menu.

Pan is a medium-sized restaurant on the Danforth, between Pape and Chester. The storefront isn’t too prominent and coupled with the dark design, it can be easy to miss. The ambience inside the restaurant was pretty dim and relaxed, sort of bar-like. We arrived at noon on a weekday, so there weren’t a lot of people.

Summerlicious menus across the city consist of an appetizer, an entree, and dessert, all for $15. Compared to other participating restaurants, Pan’s Summerlicious menu actually had quite a lot more choices. There were four different apps, five (or six, I forget) entrees, and two desserts to choose from.

Fresh pita!

After ordering, they brought out a plate of freshly-made pita breads brushed with olive oil for us. Depending on the thickness of the flatbread, their texture ranged from either crispy and crunchy to soft and pillowy. Apart from the olive oil, they didn’t have much in terms of flavour, but the freshness and interesting textures make up for that.

Our appetizers promptly arrived. There was the “Trilogy of Spreads,” which included taramosalata, Humus, and tirokafteri. One of them, the white dip, was yogurt-based and thus rather sour. My favourite was the pinkish, which contained salmon and had a delicate salmony flavour. All three dips went great with the hot pita.


The dolmades (“Stuffed grape vine leaves with chopped beef and scented rice”) served with tzatiki were pretty good. The rice was nicely flavoured with herbs and the sour tzatiki complemented it quite well. My only complaint was that the rice was rather dry, but perhaps that was what the sauce was for.


ALthough I don’t usually like fried foods, I did make an exception for Pan’s kolokithokeftedes(“Zucchini croquettes with feta, kefalograviera cheese and fresh herbs, served with tzatziki”). These were served freshly fried, with a crunchy exterior and soft interior. The vegetables were well-seasoned as well. Definitely a winner.


My mussels marinara, however, didn’t turn out too well. The broth was rather weak in flavour and the mussels were small and didn’t taste too fresh either.

Following a reasonable wait after clearing our appetizers, the entrees arrived.

Exohiko, chicken in phyllo

Exohiko (“Cured chicken with onions, sweet peppers, mushrooms, and cream cheese, slowly cooked to develop meltingly tender flavour, wrapped in phyllo pastry, served with mixed greens”): I only had a bite of the chicken, and the only thing I can say is that it certainly wasn’t free-range chicken. My friend who ordered this dish, however, did enjoy it, complimenting it for its rich flavour (the meat was slathered in a white sauce) and texture contrast between the crispy phyllo at the top and the spongy sauce-saturated phyllo at the bottom of the dish.

Pork Chop

Syracusae Smoked Pork Chop (“Finished with an orange glaze sauce, topped with Sweet zucchini relish, served over feta scalloped Potatoes”): I don’t like pork much, but this specimen did have pretty good porky-flavour. It wasn’t covered with herbs/spices, allowing the “porkiness” of the meat to shine through. The side veggies were good too.

Red Snapper Fillet

Red Snapper(“Pan seared in a white wine, and lemon dill sauce, served with vegetables and new mini potatoes”): The white wine sauce was very strong, and the fish didn’t taste all that fresh (in fact, when the table next to us tried to order the same dish, they were informed that the restaurant had ran out of red snapper. No wonder). Maybe it’s just my Asian mineset at work here, but I think white fishes should always be served supper fresh and just cooked so that the flesh is still springy, not soft and floury like factory chicken.

Moussaka (not super photogenic, unfortunately)

Vegetable Moussaka (“Casserole of zucchini, eggplant, spinach, sweet peppers and potato, topped with béchamel served with baby green”): This vegetable pie had great flavour but not much in terms of contrast. It was rich from the cheesy topping and creamy from the eggplants, but all its components were soft and pliable, making this otherwise exciting dish texturally dull. The salad at the side, however, did have crispy greens tossed in a nice, simple vinagrette.


After our mains we were already super full, as the servings were quite big, but somehow we found room for dessert. I LOVED the ravani (“A traditional Greek cake with honey syrup and sprinkle almonds”), which was rich and somewhat dense but still crumbly. The only part that I didn’t like was that it was drizzled with honey, making it a bit too sweet for my tastes.


The loukamades, unfortunately, I found WAAYY too sweet (I actually nearly choked on the honey on my first bite). The texture was slightly chewey and sticky from the honey drizzled atop. I guess if you can take the sweetness, this dessert can be pretty satisfying, but after a year living with mildly-sweet desserts in China it was too much for me. I must thank my awesome friend for trading her almond cake with the loukamades that I’d ordered.

So, $15 for three courses; was it worth it? Definitely. The portions were pretty big and the food was very decent, although there were a few misses (but perhaps some were due to personal preference than anything else). And plus the service was very good as well, so if you’re ever in the area, check this place out.

July 23, 2010 Posted by | Greek, Restaurants, Toronto | Leave a comment