TO Food Fest 2014

TO Food Fest (TOFF) in its inaugural year was full of hope and potential.  Its second event last year had a rougher and more confusing start for both media pass holders as well as the vendors, most of whom seemed to have no idea that the media would be arriving earlier to have a chance to chat with them before the lines began. The highlight of TOFF 2013 for us was Kanga’s meat pies, who have since successfully opened a physical store just west of Queen and University.

Island Oysters’ very nautical themed booth
Moving on to this year, it was good to see some familiar faces, such as Gala’s Hot Sauce, Buster’s Sea Cove food truck, Marathon Donuts & Coffee and José Arato’s Pimentón, but we were excited to see all the new offerings. Most of the stands were catering and pop ups only, with some farmer’s markets, TUM, Annex and Junction Flea regulars. One of the stands new to us this year was Island Oysters.

Island Oysters’ Oyster Set 6
Island Oysters’ wonderfully nautical themed booth caught our eyes, and we were particularly interested in the clams, which are not as commonly offered as oysters. Regularly found at Sorauren, Dufferin Grove, and Trinity Bellwoods farmers’ markets, Island Oysters were offering an oyster set with a representative from each coast in addition to the sweet, chewy PEI little neck clams. P’s favourite was the Kusshi, a popular West Coast oyster with a creamy, sweet flavour.

Sisig Fries from Kanto by Tita Flips 5
Having had consistently good food from Tita Flips at TUM, TOFF, and their Kanto shop at Scadding Court’s Market 707, we were eager for more. We decided to pass on their pancit palabok this time, and opted for the calamansi iced tea and sisig fries instead. The iced tea was sweet and refreshing, and we particularly liked that they avoided adding ice into the dispenser to prevent dilution, with the ice being added to the cups as the drink was ordered. The sisig fries came with super crispy fries topped with a balanced amount of aioli (as opposed to the accidental mayo-explosion last time), sriracha, and lechon. The fries were delicious as always, but we found this year’s serving to contain a lot less offal than in past years.

Grilled Mini Eggs: Corn and cheese grilled quail eggs 3.5 each
Kwek Kwek are one of my favourite foods ever, but since fried quail eggs are harder to find in Toronto, the next best thing are grilled quail eggs. We opted to top ours with corn and cheese, in addition to the okonomiyaki sauce and kewpie mayo the eggs come with. We both preferred the cheese topping most, and P was happy to add to her double digit tally of grilled quail eggs consumed this summer (over various food festivals).

Aracataca’s Porky Arepa 5
Aracataca offered arepas, a Colombian street food based on a crumbly flatbread made of white maize. Although the Bangkok (beef) and Le Hipster (Vegetarian) options sounded interesting, we chose to go with the Porky (bacon, roasted tomato and brussel sprouts) arepa. The shape of the brussel sprouts, tomatoes, and bacon made the arepa tricky to eat without a fork (one of my brussel sprouts ran away). When I was able to get a bite of each component together I enjoyed the combination of flavours, but wished the bacon could have been slightly saltier to balance out the sweetness of the tomatoes.

Vegiterra’s Sweet Potato Gnocchi 5
Vegiterra brought their worldly vegan flavours, offering empanadas, gnocchi, burgers, salad and drinks. We tried their crispy sweet potato gnocchi, which came with a refreshing cilantro sauce, and a creamy garlic aioli. The flavourful sauces paired very well with the gnocchi, which managed to retain their crispiness despite being prefried, but we found them to be a little tough in the centre.

Little Tomato Catering’s Homemade Peaches & Cream Soda 3
Little Tomato Catering brought some delicious looking porchetta and mushroom sandwiches, along with a caramel bread pudding. However, we were not in the mood for sandwiches that day, and instead decided to try all three of their old fashioned sodas (FOR SCIENCE). Made with homemade syrups and sparkling water, the flavours available were ginger, peaches & cream, and pina colada. The ginger had a nice spiciness and proved most popular with the predominately Asian crowd. The pina colada was the most refreshing, with a strong pineapple flavour, and thankfully did not taste anything like malibu/sun screen. P’s favourite was the peaches and cream, which had a smooth sweet flavour, and definitely captured the essence of fresh Ontario peaches. All the soda syrups were sweetened with real vanilla beans, leaving delicious black flecks in the soda. If Little Tomato Catering were selling their syrups, I would definitely have brought all of them home.

Gushi’s Karaage Skewer 5
Gushi is another vendor from Market 707 at Scadding Court. At TOFF they offered their fried chicken skewers with spicy mayo, sweet chili, or nanban (Japanese vinegar) sauces. As always, Gushi delivered a delicious crunchy, juicy, chicken skewer that could not be improved upon.

Pimentón’s Paella 7 and Grub’s HK Milk Tea Freezie 2
Although we were pretty full at this point, we couldn’t leave without trying Pimentón’s chicken paella. A generous portion of rice cooked with peppers, onions, green beans, tomatoes and saffron in lobster stock was topped with a chicken drumstick. The rice was very flavourful and with a good bite. The colourful paella also attracted a lot of attention, with many people asking me where I bought it from.

The other item we could not leave without was Grub’s milk tea freezie which P had raved about, having tried it at the night market. Grub also had other interesting food concepts with attention-catching names, such as their bow chicka wow wow slider and “don’t be a hater” tater tots. Our freezie had a leak in the bottom which could’ve caused quite a mess, but the Grub staff kindly let us exchange for a defect-free one without any fuss.

TO Food Fest 2014
Marathon Donuts & Coffee’s award winning HK Milk Tea
Although that ends the food we tried this year, there were plenty of other booths we didn’t have stomach space for that were worth noting. In the lovely air-conditioned indoors, Soul2Go had a selection of empanadas and drinks. Mon K brought some of their very pretty pastries. The New York Times and TEDx were the odd booths out, offering knowledge rather than edibles. Caterers Toben Food by Design had sandwiches. Shaved ice, a night market staple, was also present, available in either mango or honeydew flavour. Moo Milk Bar were creating tempting ice cream sandwiches. Lamesa’s Summerlicious menu was excellent, but nothing from the TOFF menu really jumped out at us – apart from their awesome soundtrack! Me.N.U. food truck specialized in fried rice balls, using Korean short grain rice (as opposed to arborio) for stickiness. Baos & Buns by Wonderpho, unsurprisingly offered baos, buns, and Vietnamese iced coffee. Another night market staple was Ice Volcano, who offer frozen mini marshmallows as a specialty from time to time (but sadly not today), in addition to freshly churned ice creams on the spot with the use of liquid nitrogen.

TO Food Fest 2014
Mamak Satay’s Malaysian Offerings
Not to be outdone, outdoors in the sweltering heat was Mamak Satay, from which P tried their Filipino-style thick cut bacon on a stick at Night It Up this year. Unfortunately (for P), only pork, chicken and beef skewers were among their offerings at TOFF. Also outside were Liko’s Hawaiian BBQ, The Saucy Pierogi, Blue Donkey (Greek food truck), Dutch Frites, Hong Kong style stinky tofu & BBQ squid, Lemonade, Hakka bao sandwich bar, Babi & Co (Indonesian), Hot Bunzz, Stuffed Wings (yes, stuffed chicken wings), Asian Sliders, Meat ventures, Okonomiyaki (, Bricks & Mortar, and Koribbean Dumplings. On the sweet front were Sweet Pop, who offered gourmet dessert popcorn, and Penny Lou Lou with their sweet takes on bubble waffles, a popular HK street snack.

Sunday Afternoon, August 10, 2014
TO Food Fest
Chinese Cultural Centre of Greater Toronto, Scarborough

Posted in Bakery, BBQ, Chinese, Dessert, Drinks, Festival, Filipino, Japanese, Meat, Sandwich, Scarborough, Seafood, Street, Toronto, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

NETO HQ: Strawberry Pavlova

Sometimes at NETO HQ we do more than just eat goodies from restaurants. Sometimes we even make things completely from scratch! On this occasion, Q had churned up some stracciatella ice cream resulting in six leftover egg whites. Unsure of how to use up the whites, we turned to our google-fu, sourcing the perfect recipe. This leads to what is affectionately known to us as, “MIDNIGHT DIABEETUS YEEEAAHH!”

Strawberry Pavlova
Witness our pavlova in all it’s glory!
What do you do if you’ve got a bunch of leftover egg whites sitting in your fridge that you really want to use up before they go to waste? If you’re us, you make pavlova! ….at midnight. For the first time ever. I regret nothing (may be lying).

The Making Of:
Strawberry Pavlova
P: Is this stiff enough yet?!
The first step is to beat egg whites until thick and glossy. Use an electric beater for this step unless you are looking for an incredibly intense one-arm workout to go along with your dessert. Add sugar, corn starch, and vinegar along the way.

Strawberry Pavlova
Try not to worry about the prevailing vinegar smell at this point
Scoop whipped egg whites onto a baking sheet. We lined ours with parchment paper since there were no functional non-stick baking sheets left. Feel free to make as many swirly or spiky patterns as your heart desires.

Strawberry Pavlova
Ta-da! Fresh out of the oven.
After an hour in the oven, our meringue took on a light orange hue. Despite our incessant worrying that it might burn or deflate, it came out of the oven just fine.

Strawberry Pavlova
Homemade strawberry sauce
We made a simple strawberry sauce to top our pavlova with. I couldn’t resist adding some fresh leaves off Q’s mint plant into the mixture.

Strawberry Pavlova
Completed pavlova with mint garnish
Traditional pavlova is topped with whipped cream as well as fruit, but we skipped the cream and stuck to a simple combination of stewed and fresh fruit, with some mint for a bit of freshness. Although our midnight baking adventure could definitely have used better timing (aka not giving us diabeetus right before bed), the pavlova was a definite success, with a crisp outer shell and soft marshmallowy centre.

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While Toronto has a truly multicultural selection of cuisines to choose from, certain cuisines definitely tend to dominate. As a result, it’s extra exciting discovering delicious non-trendy food. We were eager to try Aragvi, which specializes in food from Georgia (the country, not the state – those expecting peach pie will be sorely disappointed). Not knowing anything about Georgian cuisine, we were pleasantly surprised at how familiar and tasty the dishes were.

Adjarian Khachapuri 10
What drew us to Aragvi in the first place were their variations of bread – the khachapuri.  The boat-shaped Adjarian khachapuri was our unanimous favourite, filled with molten cheese, butter, and topped with a runny egg.  We loved this chewy bread so much we got a second order, and even recreated it at home!

Kubdari Khachapuri 10
The other khachapuri we tried was the Kubdari, which had a more pastry-like consistency. It was stuffed with chicken and onions, similar to a flat meat pie. While tasty, it was not quite as unique as the Adjarian.

Satsivi 12
From the cold appetizer section, we ordered the satsivi, a creamy chicken dish that was surprisingly dairy-free. The deliciously rich sauce was made from pureed walnuts, and went very well with the bread. As a proponent of “easy meat”, I really appreciated that the large tender pieces of chicken had no tendons or skin included, and was not dry or stringy.

Kyufta-Bozbash 7.5
As I love soup, I was excited to try the Azerbaijan lamb meatball soup with chickpeas, rice, and potatoes. We found this milder soup bland compared to the other more strongly flavoured dishes and was pretty forgettable overall.

Kharcho 7
The second soup we tried was the Kharcho, a tomato-based veal soup with garlic and rice. This soup was not bland at all, being almost overwhelmingly sour from the tomatoes.

Khinkali 7.5
Next up, we tried the Khinkali, the Georgian dumpling. We were a little skeptical upon seeing them, as they looked like heavier versions of the delicate soup dumplings we are used to. Fortunately, appearances were deceiving, and the light skin wrapped around well-seasoned meat made these enjoyable bites. Apparently, the tops of these dumplings are not meant to be eaten, but we devoured them too quickly to realize.

Chakhokbili 12
Moving onto the entrees, we ordered the Chakhokhbili, a tomato-based chicken stew. Unlike the Kharcho, our other tomato-based dish of the night, it was not sour at all, with the tomatoes only providing a pleasant tang. We enjoyed this dish so much, every last bit of the garlicky sauce was mopped up.

Kupati 12
Most of their grilled entree options were kabobs, but we wanted to try dishes that were more unique to Georgian cuisine, and decided on the Kupati, helped along by our love of sausages. The pork-and-lamb sausages were grilled to perfection, with a pleasantly springy texture, and well-seasoned. We thoroughly enjoyed the sausages, as well as the crispy potatoes served alongside with spiced ketchup. The side salad, composed of chopped cucumbers, tomatoes, and red onions, was a refreshing accompaniment to the heavier sausages and potatoes.

Tarhun 3.75
Continuing our theme of trying unfamiliar items, we hastily Googled the beverages we did not recognize. The Borjomi and Nabeghlavi turned out to be bottled mineral waters, so we ordered the Tarhun. As tarkhuna is tarragon in Georgian, Tarhun is unsurprisingly tarragon flavoured. The fizzy drink was very very green, but had a mild, pleasant flavour.

Aragvi’s tiny purple themed dining room is quite fancy, and feels like a compressed banquet hall – contrasting from its harsh suburban strip mall exterior. The pleasant staff and interesting foods are worth trying, but remember to make a reservation!

Last visited Saturday Evening, January 18, 2014.
Aragvi Georgian Restaurant
832 Sheppard Ave W, Toronto

Aragvi Restaurant on Urbanspoon

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La Bamboche

Last year for Macaron Day TO, I trekked across half the city in an effort to sample macarons from different bakeries. Because I had to wait until school ended for the day to go, most places had run out of macarons (both free and otherwise) entirely. I did manage to snag some fantastic macarons from La Bamboche, and their friendly customer service had me determined to return. So, when Macaron Day rolled around again this year, I set off once more and bought a selection from La Bamboche back to NETO HQ to sample. Unfortunately some of my favourite flavours, such as hazelnut praline, and pistachio, were sold out by the time I got to the shop. Regardless, here are our Macaron Day 2014 findings!

La Bamboche Nori Wasabi Macaron
Their sampler this year was a seaweed macaron with a wasabi white chocolate ganache. While it was an interesting and well-balanced flavour combination, I think I would still prefer having wasabi with sushi only. For other brave souls interested in trying out this flavour combination, Kekou Gelato in Baldwin Village occasionally serves up a wasabi-dark chocolate gelato.

La Bamboche Caramel Sea Salt Macaron
As seen here, La Bamboche is quite generous with their butter-cream filling. Bits of toffee added texture to the otherwise smooth filling, while the mild sea salt balanced out the sweetness of the caramel. I really enjoyed this macaron, especially as their caramel was not overly sweet.

La Bamboche Espresso Macaron
This was our favourite of the bunch, and perfect for coffee lovers with its strong, smooth, espresso flavour. Q appreciated it even more, as she usually passes out very quickly after having any caffeine, but miraculously stayed awake this time!

La Bamboche
Yuzu Macaron
After I took my first bite, Q laughed at the face I made until she tried a bite herself – the yuzu flavour was unexpectedly prominent. This macaron is definitely more suited for those who prefer extremely strong, sour citrus flavours.

La Bamboche Raspberry Rose Macaron
The rose flavoured shell on its own was only mildly fragrant, but when combined with the generous amount of chocolate raspberry rose filling, Q and I agreed that it felt like a perfume bomb had exploded in our mouths, leaving a taste reminiscent of chocolaty soap.

La Bamboche Hazelnut Yuzu Macaron & Chocolate Macaron
We both enjoyed the chocolate macaron, the filling rich without being overly sweet, but Q felt that it couldn’t quite compare to SOMA’s chocolate creations. Although I enjoyed the hazelnut yuzu macaron, (Q did not enjoy the addition of yuzu marmalade inside), I would definitely pick their hazelnut praline from last year’s collection over this.

Overall, La Bamboche has some excellent macarons and interesting flavours. We’ll be back to try out more of their creations!

Last Visited Thursday Afternoon, March 20, 2014.
La Bamboche
1712 Avenue Rd, Toronto

La Bamboche on Urbanspoon

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Café Boulud

Although a bit wary of celebrity chef outposts, we went to Cafe Boulud on a wintry Tuesday evening to celebrate R’s birthday. As it coincided with Winterlicious, diners were drawn out of hibernation and a crowd soon formed in the waiting area. We were finally seated forty five minutes past our reservation time.

Cafe Boulud
Shrimp and Roe Amuse Bouche
Our meal began with a complementary bread basket and pat of butter. While breaking into the slices of sourdough, rye, and salt topped brioche, an amuse bouche was presented to us. We enjoyed the simple dish of shrimp crackers topped with a horseradish crème fraîche and crowned with roe, and were amused at its similarity in taste and texture to shrimp chips.

Cafe Boulud
Venison Pâté
For appetizers, we opted to try items from both the Winterlicious and regular menu. We started with the venison pâté, a slice of venison terrine accompanied by tiny cubes of gin jelly, daikon, and pickled juniper berries. The terrine went well with the toasted bread served alongside, but was not particularly memorable.

Cafe Boulud
Albacore Tuna
The seared albacore tuna consisted of three thick slices of tuna on a bed of iceberg lettuce, topped with a citrus confit, olive oil, and aioli. The bitter blood orange complemented the flavour of the rich tuna, and combined with the fresh lettuce into a tasty salad. However, we found the slices of tuna to be much softer than the sashimi-style tuna we are more accustomed to eating.

Cafe Boulud
Crispy Duck Egg 18
Originally, I was eager to try the smoked haddock chowder appetizer listed on the Winterlicious site. Sadly, the chowder was replaced with a lentil dal on the menu presented to us. We decided to try the crispy duck egg from Café Boulud’s regular menu in its place. The fried duck egg arrived with it’s top neatly sliced off to reveal a perfectly soft boiled yolk, which combined perfectly with the button mushrooms, onions, parsley, and cubes of bacon it rested upon.

Cafe Boulud
Celeriac Agnolotti
At this point it was getting late in the night, and whether as an apology for the initial wait, from using a camera, or from having abundant stock, we were presented with a small serving of celeriac agnolotti as a gift from the chef. The celery-topped apple and celeriac ravioli basted in brown butter were a delicious surprise, even winning over R, who typically equates celery with misery.

Cafe Boulud
Roasted Lamb Shoulder
For the main course, we both opted for the roasted lamb shoulder. Topped with an adorable slice of thumbelina carrot, the lamb was tender and not gamey at all. While the lamb was excellently prepared, my favourite part of the dish was the slice of pommes boulanger – thin slices of potato baked with layers of caramelized onions, like a cheese-less gratin.

Cafe Boulud
Caramelized Pear Sundae
While everything had been delicious so far, the highlight of the meal was definitely the desserts. R went for the caramelized pear sundae, which consisted of a caramelized pear topped with an excellent calvados ice cream, caramel sauce, an anise tuille, and studded with pine nuts and cubes of pound cake. I found the sundae to be on the sweeter side, but R felt this dessert was an euphoric experience (R: “AMBROSIAL and HEAVENLY and GLORIOUS”), and has been dying to have another since.

Cafe Boulud
Chocolate Gateaux
The chocolate gateaux was served with a scoop of pecan bourbon ice cream anchored by some chocolate crumbs. The cake itself was a chocolate crèmeux layered with feuilletine, topped with a sliver of praline and candied nuts. The plate was completed with a crushed hazelnut meringue and a stroke of chocolate syrup. As much as I crave for classic chocolate layer cakes (blame Matilda), the different textures and flavours enhanced the cake significantly, elevating the dessert beyond what can be easily created at home.

Overall, the food and service were great, despite the initial wait. However the beige decor, uncreative dishes, and “interesting” service places Café Boulud a step below the fine dining greats such as Auberge du Pommier, and Splendido (in its original form). Regardless, I would definitely return to Cafe Boulud for the desserts, as well as to try their Digby Scallops dish.

Last visited Tuesday Evening, February 4, 2014.
Café Boulud
60 Yorkville Ave, Toronto

Cafe Boulud on Urbanspoon

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My Place Fish & Chips

Our ongoing quest for fish and chips brought us to My Place Fish & Chips, hidden in the Esquire Plaza at Victoria Park and Sheppard. The main attracting factor was the proximity to NETO HQ. Decorated with tea towels of the United Kingdom, the orange and green restaurant’s open kitchen greets you with a wave of delicious fried food the moment you step in.

My Place Fish & Chips
Meat Pie 4.95 & Gravy 0.55
Always eager to try more meat pies, we added a “Meat Pie Only” to our order, and were surprised to see an upside down Scotch Pie. Unaccustomed to the stiff crust, P almost flipped the pie off the table as she attempted to divide the pie in two. However, she triumphed over the pie, revealing innards of delicious savoury mince that we both enjoyed with a bowl of gravy.

My Place Fish & Chips
Haddock Platter 14
The main attraction for us was the fish and chips. We opted for the Haddock Platter in order to sample more of their seafood. The batter here is light and flaky, similar to a tempura batter. Although we thoroughly enjoyed the fish, the shrimp and scallops did not stand up to St. Andrew’s excellent offerings. Tartar sauce (not pictured) was also provided in handy packets. The chips were a nice balance of crispy and fluffy, as all good chips should be. Interestingly, My Place not only has a fish only option, but also a “few chips” option for those days you can’t handle a full plate of chips.

Overall, My Place Fish & Chips is a great nearby option for fish and chips (and meat pies) that is worth revisiting. They also offer halibut, clam strips, calamari, haggis, and even chicken burgers!

Last visited Saturday afternoon, October 19, 2013.
My Place Fish & Chips
2577 Victoria Park Ave. (Esquire Plaza), Scarborough
My Place fish & chips on Urbanspoon

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St. Andrews Fish & Chips

A few years ago in our search for non-Asian foods in Scarborough we stumbled upon St. Andrew’s Fish and Chips, hidden in a small plaza off Ellesmere. During our last visit, the quaint dining room (open since 1984) was packed with diners young and old, and required a short wait. For those in a rush, they have a takeout window as well.

St. Andrew's Fish and Chips
Haddock Platter 14.20
St. Andrew’s provides a good selection of fish to choose from, including halibut, haddock, and even salmon. To get a good feel of their fried seafood I went with the haddock platter, which includes three shrimp, three scallops, and chips. St. Andrew’s uses a thick batter which results in an excellent crunch. While the haddock was flaky and delicious, I particularly enjoyed the large juicy shrimp and scallops, a rarity, as too many restaurants use saltwater injected artificially inflated “jumbo” seafood. The chips at St. Andrews are thickly cut and on the shorter side, which provides the perfect ratio of crunchy exterior and fluffy interior.

St. Andrew's Fish and Chips
Steak and Mushroom Pie 6.45
I was also eager to try their meat pies at this very Scottish restaurant. The pies at St. Andrew’s are sourced from their neighbours But ‘N’ Ben’s, which I have never explored due to their early closing hours. I enjoyed this meat pie with its easily identifiable chunks of steak and mushrooms, but I tend to prefer crusts in the softer, flakier Aussie style. Also worth mentioning is their tasty gravy, which is clearly made from scratch rather than a uniform from-powder gloop. Tartar sauce is also available in convenient packets, and each table offers ketchup as well as two types of vinegar.

St. Andrew's Fish & Chips
Haggis, not so offal! 5.45
St. Andrew’s also offers haggis, mealie, and black pudding. Having had a traumatic incident with haggis as a child, I was pretty hesitant in trying the haggis P ordered, which comes with two decently sized links per order. However, P prevailed and I sampled a piece. Surprisingly, the haggis was not as offal (sorry) as I remembered. The haggis tasted quite similar to a deep fried spicy sausage, made of ground lamb parts and lots of pepper.

St. Andrew's Fish & Chips
Clam Chowder 3.45
Most of the meals come with a dinner option, but P and I have no interest in pickled beets or mushy peas. However, as a lover of clam chowder, I ordered the soup as a starter. Obviously not as good as the chowders found in Boston, the soup still satisfied my craving and was infinitely better than anything Campbell’s has put in a can.

St. Andrew's Fish & Chips
Deep Fried Oreos with Ice Cream 4.25
If all the excellently fried food above weren’t enough of a reason to try St. Andrew’s, their dessert selection is unique enough for a special trip. Deep fried Oreos, Mars Bars, jam sandwiches, and creme eggs (seasonal) accompany more classic desserts such as apple pie and trifle. My favourite of the bunch are the fried Oreos, with crunchy batter giving way to liquefied Oreos, matching perfectly with the accompanying vanilla ice cream.

St. Andrew's Fish & Chips
Deep Fried Mars Bar with Ice Cream 4.95
P prefers the fried Mars Bar, which is definitely another unique dessert. Speed matters with this dessert, as the molten Mars Bar cools rather quickly (helped along by the accompanying ice cream), solidifying into a teeth-sticking chocolate toffee.

Overall, St. Andrew’s is a haven of delicious Scottish food in a no longer Scottish suburb. In addition to all the great food above, they also offer a lunch special, 25% off for seniors on Tuesdays, and an all-you-can-eat option from Tuesday to Thursday.

Last Visited Friday Evening, November 8, 2013
St. Andrew’s Fish and Chips
1589 Ellesmere Rd, Scarborough
St. Andrews Fish and Chips on Urbanspoon

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