Tonight, Simon, Karen and Marcus and I went Kenny’s noodles (聯記) at Richmond Hill. As most of my friends know, this place is where I have lunch and dinner most of the time. They are doing a promotion on fried pigeon (燒乳鴿) right now for $9.99, went I saw the price, I was a little concern about the quality of the fried pigeon because usually it will cost a little more but Simon said we should really try it and we did. Of course the end result was pretty satisfied (big and juicy), at least it suits my taste or I wouldn’t be writing this :p So I strongly recommend people to go try it, it’s worth the money and I am pretty sure you will not be disappointed 😀 Oh btw, while we were having dinner there, Corolla and Connie showed up and ordered the same thing too so I took a few pictures of the yummyness in front of Connie :p
Category: food [有得食篇]
Whenever there is food - Food is any substance[1] consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Apr 03 2010
Sushi Kaji Restaurant
Cheryl, Ruby, Jason and I had omakase at Kaji Japanese Cuisine tonight, I was told the it is a top 10 restaurant in Toronto so we had to give it a try. Here is an article from http://www.torontolife.com/guide/restaurants/japanese/sushi-kaji/
Chef-owner Mitsuhiro Kaji’s peerless command of classic Japanese cuisine combined with well-structured creativity is evident in every morsel of food on his epic omakase menus ($80, $100 or $120). On this night, it all starts with an ethereal, sweet squid cake robed in tender napa cabbage and set in a pool of richly flavoured dashi broth. Snow crab legs and a silky Japanese crab risotto are set off by grilled sea bream topped with sweet nori paste. Kaji juxtaposes delicate and intense flavours and textures in the sashimi and sushi courses, which might be the best in Canada. Outstanding sashimi includes barely charred slices of ocean trout on mitsuba (a Japanese herb), and tender octopus graced with fresh sansho leaves. For sushi, a seasoned sea eel and rice mixture, bound beautifully in a bamboo leaf, is paired with loosely formed squares of rice topped with warm freshwater eel. Everything is cut and assembled by a true master’s hand. Excellent sakes are offered along with Japanese beer and shochu. Service is nimble and alert.
If you want to see more, here is my Facebook link
http://www.facebook.com/album.php?aid=211263&id=689775210&l=748b36d0d4
Apr 02 2010
小沙田食家 (China Town)
Tonight, after the one of a kind show, Queenie brought us to China town to this well known 小沙田食家, it was my first time there since I don’t go downtown that much :p I cant really tell if I was too hungry or the food really tasted soo great because I really ate a lot and when we left, my stomach was soo full that I couldn’t even move. Anyways, there are something that words can’t describe, here are some pictures I took 😀
Mar 18 2010
Turtle Jack’s Restaurant
Tonight, me and my friends (Cheryl, Simon, Karen, baby Marcus and Vivian) decided to try out a new restaurant at Leslie and 16th, the name is Turtle Jack’s. Funny name isn’t it :p The restaurant looks really nice from outside to inside and we tried a few of their signature dishes, the food is really not bad, not the best compare to the other similar restaurants tho but still very nice. Anyways, here are some pictures Cheryl took, enjoy 😀
Feb 14 2010
Chinese New Year’s Eve Dinner
Haven’t cooked for my parents for soo long so I decided to cook something for them this year on Chinese New Year’s Eve. Made only 2 main dishes, took me sometime to prepare but it was alright because I always have fun cooking stuffs :p The end result was a lot better than I expected, at least my parents loved it soo much haha. Anyways, only used my mobile to take the pictures, so they are a little blurry since there was no flash, but you get the idea what I made 😀
