The term “fusion” in the food world has become the ginger buzz-word that no one likes to use or knowledge anymore, instead, choosing words like, “nouveau” or “modern” in its place to rationalize a menu that interweaves two different types of cuisine or to exemplify a chef’s take on a particular food. What I enjoy (and don’t enjoy) the most is seeing Asian-fusion restaurants and menus. I often deem these places as serving food that tries to introduce Asian cuisine to non-Asian palates, easing in uses of Asian cooking ingredients that aren’t too weird or will freak out the masses. I recently checked out Restaurant Hà that represents themselves in the spirit of a “Bia Loi” – a Vietnamese street corner watering hole that serving quick bites – with a South-East Asian inspired menu. [click to continue…]


Not too long ago I checked out Lavanderia, owned and operated by Chef Antonio Park whose reputation for superior quality products, culinary philosophy has grown exponentially in the past few years. His notoriety and active presence in the local community is a reflection of his humble upbringing and cultural heritage. Their website describes Chef Park’s vivid recollection of his family’s business,

“My father owned a factory and our family lived there. It was a lavanderia. We had a huge mango tree in the yard, and we’d always have a parillada beneath it: the grill rested on the tree’s gnarled roots. We’d clean it with fat chunks of beef fat. We’d grill entire butterflied cows. We’d have loads of sweetbreads, ribs, kalbi, bone-in striploins, white chorizo, spicy red chorizo, and blood sausage.”

Lavanderia is an homage to his family’s roots in Latin America and is a completely different direction that his very Asian-centric restaurants that he is involved with. [click to continue…]


I love Korean food. If you’ve never sat down to eat a Korean meal before, you’re missing out; hot stews, spicy soups, BBQ meats all accompanied by some awesome ban chan (side dishes) that consists of spicy kimchi and various pickles. I’m certain you’ve probably eaten elements of Korean cuisine that you weren’t even aware of. You know that kimchi poutine you had or that hot dog topped with the spicy gojujang sauce? KOREAN. How about that awesome bulgogi beef taco? KOREAN. Or that spicy packaged shin ramyun ramen you like to eat late at night and regret in the morning because it literally burned the lining of your gastro-intestinal tract so bad that your breakfast smoothie often includes a double shot of Pepto? KOREAN. I was excited when I learned about a Korean restaurant in Ville-St-Laurent – a relative wasteland devoid of anything Korean besides the snacks at the local Asian supermarket. I hit up Ave Seoul for some delicious Korean food and uncharacteristic Korean inhospitality. [click to continue…]


Thumbnail image for Discovering Bruschette Maretti – Day in the Life with #SnackMaretti

Discovering Bruschette Maretti – Day in the Life with #SnackMaretti

Let’s face it, we all love to snack. I, myself am a savoury snacker and will often chose salty treats like chips, cheese and crackers, salami, several tacos or an extra large meat lovers pizza over anything sweet when a snack attack strikes. I was recently introduced to this new line of snack crackers Bruschette […]

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Thumbnail image for Homemade Frozen Treats with Yonanas

Homemade Frozen Treats with Yonanas

With the kind of weather we’ve been experiencing, you’d never guess that we’re in the beginning of September knocking on Autumn’s door. Fear not, we’ve got a few more weeks of summer to squeeze out to enjoy the winding down of summer with some frozen treats. The Dole Company reached out to me a while […]

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Thumbnail image for Chinatown’s Best Tacos – La Capital Tacos.

Chinatown’s Best Tacos – La Capital Tacos.

The best part about Chinatown in Montreal? The food; plain and simple. Although called “Chinatown” it encompasses tastes and flavours of all cultures in this 3 block radius in the Ville Marie borough. Looking for awesome cantonese food? Some of the city’s best Cantonese lobster, braised beef with bean curd, or even black bean bitter […]

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Thumbnail image for Recipe – How to Make Authentic Italian Tomato Sauce

Recipe – How to Make Authentic Italian Tomato Sauce

It’s tomato season and markets around Montreal are filled to the brim with farmer bounties of bushels upon bushels of ripe tomatoes. I recently had to opportunity to learn and more importantly participate in a tomato harvest haul and a variable late-summer ritual of making authentic Italian tomato sauce. I visit my buddy Tony while […]

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