Our outstanding meal last week in Toronto was at Taste of China. After an early evening at the Art Gallery Ontario (free Wednesdays from 6:00 PM to 8:30) we walked over to Chinatown and tried this place (338 Spadina Ave., 416.348.8828). They specialize in live seafood, with a wide range of fish, shellfish & bivalves available (I avoided looking in the tanks). The patrons were nearly all Chinese, and there was a Chinese blackboard with specials on it. Around us people were eating dishes heaped with whole fish, lobster, mussels and oysters. But this evening we were craving green vegetables! We decided to trust our waiter to help us out. He brought us two dishes, both excellent: garlic shoots and tiger shrimp in black bean sauce, and snowpea leaves and king mushrooms in garlic sauce. I hadn't had either of these vegetables before. The snowpea leaves were similar to spinach. The garlic shoots were tender, crunchy and a bright green, sort of a cross between shallots and asparagus. The shrimp was perfectly done -- extra juicy and flavorful, with a light touch on the black bean sauce. I'm going to look for these ingredients next time I'm in Chinatown (Philly) and will edit this entry when I make them!
Monday, August 2, 2010
Taste of China
Our outstanding meal last week in Toronto was at Taste of China. After an early evening at the Art Gallery Ontario (free Wednesdays from 6:00 PM to 8:30) we walked over to Chinatown and tried this place (338 Spadina Ave., 416.348.8828). They specialize in live seafood, with a wide range of fish, shellfish & bivalves available (I avoided looking in the tanks). The patrons were nearly all Chinese, and there was a Chinese blackboard with specials on it. Around us people were eating dishes heaped with whole fish, lobster, mussels and oysters. But this evening we were craving green vegetables! We decided to trust our waiter to help us out. He brought us two dishes, both excellent: garlic shoots and tiger shrimp in black bean sauce, and snowpea leaves and king mushrooms in garlic sauce. I hadn't had either of these vegetables before. The snowpea leaves were similar to spinach. The garlic shoots were tender, crunchy and a bright green, sort of a cross between shallots and asparagus. The shrimp was perfectly done -- extra juicy and flavorful, with a light touch on the black bean sauce. I'm going to look for these ingredients next time I'm in Chinatown (Philly) and will edit this entry when I make them!
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