Led by Glowbal Restaurants (also known for bringing us Black & Blue), it appears to seamlessly integrate into our Toronto landscape. What is the recipe for success in Toronto? To start,  it’s a combination of elements, starting with the right location, the right concept, and the right people to run it.

We ask Emad Yacoub, CEO of Glowbal, what the appeal is of opening here in a city that has endless dining options to learn more about the bold new venture.

We’ve seen several West Coast restaurants open in Toronto over the past few years – what do you think the appeal is? 

Yacoub: Technically, I started in Toronto, so I am just coming back home. I spent my first 20 years in Canada, in Toronto and the first restaurant I opened in Canada was here. I know a lot of restaurants are now opening on the East Coast as they see the future of the business here, but I was always planning to come back to Toronto right after my first restaurant in Vancouver. It just took over 7 years to find a great location for Black and Blue to open first.

The menu is a medley of steak and fish house classics, but with elevated updates. The Lobster Pot Pie was a show-stopper. Dining here also feels like an experience. Can you tell us more? 

Yacoub: I believe that the industry has slowly been losing the magic of why people come to restaurants – the food is becoming more complicated and in smaller portions, and we see Michelin restaurants opening everywhere, where it is only tasting menus. People have forgotten the essence of dining. My approach is that we want you to feel welcome in the restaurant as soon as you walk in the door, as comfortable as you going home for a nostalgic meal, a sense of belonging. We wanted the food to be simple but an elevated service – we package the experience in a beautiful atmosphere with a great looking restaurant.

The cocktail and drink program here is also really interesting (even the mocktail was exciting). Was there any particular influence here? 

Yacoub: When I sat down with my bar managers, the most important thing we discussed was that we wanted familiarity and classics – that’s why we came up with the martini cart that goes around to the table. We wanted to capture the feeling of a 1950s chophouse, imagining that you are sitting at a table watching a local artist, the music being performed in the background and contributing to the ambiance, but not the highlight, the prime rib cart coming tableside with gloved service.

Where are you sourcing your ingredients from, and are you personally involved? 

Yacoub: Two months ago I was attending the RC Show, speaking with a lot of the Ontario farmers, especially the ones that produce beef and organic vegetables. I introduced them to my chefs, and we are now working on a program to get quality products from the farms straight to our restaurants, showcasing local suppliers.

What has been an interesting insight you’ve received or discovered about Toronto’s food scene?

Yacoub: I did my apprenticeship in Toronto in the early 80s and have worked with some of the most amazing chefs, just a massive amount of great names – I was blessed to have worked with some of the best restaurateurs in the city at the time. I have watched the Toronto food scene change dramatically from great, large restaurants to very boutique spots. I used to hang out in the Italian district after my shifts at the small cafes; the only difference now is that there are individual chefs and establishments, but still doing remarkable work – the essence of Toronto has not changed.

And about the restaurant’s accolades!  Riley’s in Vancouver is a Michelin Recommended restaurant. Congrats! How has that recognition changed things for you?

Yacoub: It has been an honour to be nominated by Michelin for four years in a row, and adding to that recognition is our culinary director, Alex Kim, who is in charge of Five Sails – you may know him as a finalist in Top Chef Canada 2025, as well as being the winner of the Golden Plates 2025. This has created massive aspirations within the culinary teams, inspiring them to work at all levels of kitchens throughout our company.

Riley’s is also known for its live entertainment. Can you tell us about why that was an important element to the dining experience here? 

Yacoub: The music is not the highlight but a contributor to the experience we wanted to create for the guests, I believe that live performances add that special touch to the ambiance. We are happy to promote local talent and up-and-coming artists, which we do in both our Vancouver and Toronto locations.

What else can we expect to see at Riley’s beyond the current menu of outstanding dishes? 

Yacoub: We have great happy hour deals and well-priced lunches starting next week, and an incredible brunch service starting in May. We are trying to create an environment that Riley’s is a place you can go for lunch five days a week, or a spot for pre-show drinks or after theatre bites, to be an everyday restaurant or the place to go for an occasion meal.

RILEY’S FISH + STEAK is located at 155 Wellington Street West, next to the Ritz-Carlton Toronto Hotel and just steps from the theatre district.

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Longtime fans will notice an evolution that feels warm, natural and intentional. There’s a broader range of land and sea offerings, all while staying true to Antler’s deep-rooted commitment to wild and foraged ingredients. The menu continues to celebrate Canada’s diverse culinary landscape from coast to coast to coast while naturally weaving in inspiration from global techniques and flavour profiles as a reflection of the country’s multicultural fabric.

Founded in 2015 by Chef Michael Hunter (also known as Hunter Chef) and his business and creative partner Jody Shapiro, Antler has remained grounded in its original philosophy: to ethically and seasonally source ingredients from the land and waters around us.

To reflect on just how far they’ve evolved? “When we first opened Antler, we really doubled down on the game theme. People here knew Michael as ‘The Hunter Chef’, so we didn’t hide the hunting aspect,” said Shapiro. They were bold and brave to have a menu that consisted of bison, wild boar, venison, duck and things on the menu that were not commonly found elsewhere. In fact, Shapiro had mentioned that they were even a bit scared, so they added a chicken dish to the menu. “The best thing that could have happened, happened. After about three months, we took it off the menu because nobody was ordering it. That’s a real testament to Toronto’s culinary community. The game theme really worked for us.”

Antler became a destination for food lovers not just within our city but also from across Canada, Europe and the US. Part of their mission is to educate people on where their food actually comes from.  “It’s more than just meat on a plate,” said Shapiro. “There’s a much bigger story to experience. We’ve travelled a lot, and we’ve experienced a lot of things. We want to bring that all back here.”

“Antler has been a really fun, amazing project. We are both really creative people, passionate about food, Canada, and being Canadian. After 10 years, we really wanted to reintroduce Antler and talk about what we’re passionate about. Wild food and game meat but also seafood. I love fish and fishing, and we have so much to be thankful for in Canada. Wth three coasts and the Great Lakes, we have so much here that’s beautiful, to focus on and celebrate,” said Chef Hunter.

Their enthusiasm in foraging in the wild extends to include their team as well. It’s not uncommon for Hunter and Shapiro to take the kitchen staff out in wild to explore nature and learn about the terroir. They forage morels, mushrooms, wild leeks, and tap maple trees.

Today, their vision continues to shine through a distinctly Canadian, modern cuisine. Whole-animal butchery and seasonal foraging remain at the heart of the kitchen, now complemented by an expanded selection of seafood and vegetable-forward dishes. The result is a menu that feels both familiar and quietly exciting, honouring longtime favourites while making room for new discoveries.

Among the standout additions, the Smoked Swordfish Carpaccio offers a bright, balanced start, with a lemony vinaigrette, Granny Smith mustard, and pistachio crumble. The Alberta Bison Tomahawk is bold and deeply satisfying, paired with buttermilk corn-dredged onion rings. Meanwhile, the Stuffed Ontario Rainbow Trout is served whole with charred eggplant, tomato, carrot, sage, and smoked pickerel crème fraîche. It’s the restaurant’s thoughtful approach to regional ingredients that deserves accolades.

And then there are the dishes that guests return for time and time again. The Wild Boar Cavatelli remains a signature: fresh pasta tossed in a rich, house-made ragù of braised wild boar, tomato, and parmesan. It’s a dish that feels both rustic and refined—truly iconic in its own right.

If you’re looking for a dining experience that celebrates Canadiana without leaning into cliché that feels grounded, intentional, and deeply connected to the land and sea, Antler is well worth a visit (or revisit).

Antler is located at 1454 Dundas Street West.

The post Antler Celebrates 10 Years in Canada’s Wild Culinary Landscape appeared first on Toronto Guardian.

For anyone who’s spent time in the neighbourhood, The Carbon Bar has long been a go-to spot for a quick cocktail, a bite at the bar, or a full-on feast of smoked meats. It’s the kind of place that feels both iconic and welcoming — perfect for a casual night out that somehow always turns into staying for one more round.

To mark the milestone, Sous Chef Taylor Wells has curated a playful lineup of $12 anniversary dinner specials, bringing back some of the restaurant’s most-loved dishes and greatest-hits drinks from the past 12 years. Think of it as a birthday celebration for the menu — with prices that feel almost impossible in 2026.

The highlights are exactly what you’d hope for:

Seafood fans can start with six fresh-shucked oysters for just $12, while snack lovers can revisit the restaurant’s legendary KFC — Korean Fried Cauliflower — a staple that’s been passed down from chef to chef since day one. Shishito peppers, one of 2014’s biggest food trends, also make an appearance at the same throwback price.

Of course, no Carbon Bar visit is complete without cocktails, and the anniversary menu delivers with $12 signature drinks like the Black Mamba Margarita, the Pit-Fired Old Fashioned, the Smoking Manhattan, and the Tokyo Breeze — all favourites that have helped define the bar’s reputation over the years.

Whisky drinkers aren’t left out either, with $12 pours featuring Pike Creek Double Barrel, Gooderham & Worts, and J.P. Wiser’s 10-Year. You can also ask for the bourbon cart that features tons of great choices.

And because every anniversary deserves something sweet, every dessert on the menu is also $12 — whether you’re craving cake, pie, or whatever your sweet tooth is hunting for.

If you’ve been meaning to stop by, or if The Carbon Bar is already your neighbourhood hangout for great drinks and comfort food done right, this is the weekend to do it. The 12-Year Anniversary Throwback Menu is only available for a limited time, and January is almost over.

Consider it your last chance to eat and drink like it’s 2014 — just for one more weekend.

For full details and reservations, visit: thecarbonbar.ca

The post Last Weekend for The Carbon Bar’s $12 Throwback Menu appeared first on Toronto Guardian.

On a recent culinary tour in Toronto with highly respected Chef Eva Chin of Yan Dining Room and the Hong Kong Tourism Board, we explored the striking similarities between Toronto and Hong Kong—and the excellence that connects the two cities.

Hong Kong’s food scene begins the moment you arrive at Hong Kong International Airport. “As a first impression, it already represents the city,” says Chin. “It’s one of the airports with the most eateries in the world.”

And the culinary landscape goes far beyond a single region or style. Hong Kong cuisine is neither strictly Cantonese nor purely Northern or Southern Chinese. According to Chin, it has evolved into its own category, shaped by international trade, colonial history, and deep-rooted tradition. It’s a true melting pot. One thing is certain: locals and visitors alike love to eat at all hours of the day, and the city’s food scene continues to evolve and flourish.

Today, Hong Kong boasts more than 17,000 places to eat, ranging from fine dining and casual restaurants to street markets and cha chaan teng counters. The city is home to 76 Michelin-starred restaurants, seven of which have earned the coveted three-star distinction.

What often surprises first-time visitors is just how accessible Hong Kong’s food scene is. Delicious food is available around the clock in a city that never seems to sleep. Chin tells us it’s not uncommon for Hong Kong locals to enjoy up to five meals a day.

Hong Kong’s cross-cultural influences and technique-driven dining are globally celebrated. While we may be dreaming of a visit, we can absolutely get a taste of Hong Kong right here in Toronto. So, where can you eat like a Hong Kong foodie in this city?

Here are some standout spots we visited with Chef Chin, along with worthy stops to bookmark for your next trip to vibrant Hong Kong.

DIM SUM

Dim sum or “yum cha” is far more than a weekend brunch—it’s a social ritual where families and friends gather over dishes that, as Chin puts it, “fills the heart.” Dim sum isn’t about rushing through a meal. Each dish requires incredible effort and precision, and every morsel is meant to be savoured, appreciated, and enjoyed individually.

TORONTO: Lai Wah Heen (108 Chestnut Street)
Lai Wah Heen reflects the refined, progressive side of Hong Kong’s contemporary dining scene. Recently renovated, both the space and the menu feel fresh and exciting. Under new management and led by a new generation of bright and talented young chefs from Hong Kong, the restaurant offers innovative dishes that honour tradition while embracing modern techniques.

Lucky Koi Fish–shaped dumplings deliver instant wow factor, while intricately detailed “lychee” dumplings made with exquisite ingredients such as black truffle and seafood are as beautiful as they are delicious. These sweet and savoury, bite-sized creations are handcrafted works of art.

HONG KONG:
Notable dim sum destinations include Tim Ho Wan (Michelin Bib Gourmand), Lung King Heen at the Four Seasons Hong Kong (Michelin), and Yan Toh Heen (Michelin, renowned for roasted meats). Some of Chef Chin’s personal favourites also include Duddell’s, Ming Pavilion, and Shang Palace.

COMFORT FOOD IN A BOWL

TORONTO: Wonton Hut (3760 Highway 7, Markham)
With its intimate table seating and neon-lit interior, Wonton Hut is reminiscent of classic Hong Kong noodle houses. The restaurant serves deeply nourishing bowls of noodles filled with fresh wontons, braised beef, and other comforting staples.

Chef Eddie Young was born and trained in Hong Kong, where he mastered the art of traditional Hong Kong–style wontons at a young age. It’s a craft that demands precision, discipline, and a deep respect for cultural heritage.

Consistently packed, Wonton Hut attracts everyone from university students and families to seniors—and even the occasional A-list celebrity. Yes, the noodles really are that good. Photos of Chef Young alongside visiting celebrities greet you as you enter his Scarborough restaurant. According to Chef Chin, this experience mirrors exactly what you’d find in her favourite noodle shops back home.

While you’re there, don’t miss Chef Young’s house-made chili crisp—a sought-after condiment that elevates just about everything.

HONG KONG:
Visit Ho Hung Kee (one Michelin star) in Causeway Bay, a historic noodle shop that first opened in the 1940s and remains a beloved institution. Mak Man Kee (one Michelin star), a 60-year-old eatery, is another local favourite.

THE EVOLUTION OF SWEETS

Traditionally, Chinese cuisine hasn’t leaned heavily toward overly sweet desserts. In fact, many believe the best way to end a Chinese meal is without something excessively sugary. However, Hong Kong’s palate has evolved thanks to global influences. In the 1980s, institutions like Maxim’s Cakes and The Peninsula Hotel’s Cantonese restaurant Spring Moon helped popularize Western-style pastries. Chin notes that it’s not unusual to pass several bakeries before even starting your commute to work in Hong Kong.

TORONTO: Daan Go Cake Lab (550 Hwy 7 Building C Unit 70, Richmond Hill and other locations)
With locations in Scarborough, Toronto Chinatown, Richmond Hill, Mississauga, and Vancouver, Daan Go Cake Lab offers a playful yet refined take on nostalgic sweets. Chef Christopher Siu, winner of MasterChef Canada (Season 7), has firmly established himself as one of Toronto’s most celebrated pastry chefs.

Signature creations like the 24K Mango Cheesecake and Mont Blanc Chestnut Cake are highly sought after, while ice cream flavours such as Taro Coconut, Egg Tart, and Kaya Butter Toast are delightfully sweet!

HONG KONG:
Visit Mrs. Fong Chinese Dessert, a family-run bakery where more than ten pastries are made fresh daily.

HONG KONG WINE & DINE FESTIVAL

If this has whet your appetite for Hong Kong’s culinary scene, mark your calendar. The Hong Kong Wine & Dine Festival—held annually at the end of October—is considered one of the world’s premier food events. It draws food lovers from across the globe and showcases wines from renowned vineyards alongside hidden gems. Hundreds of restaurants participate, offering both traditional and trend-setting dishes, complemented by live entertainment, workshops, and immersive experiences.

In 2025, the festival’s theme was “REMIX: Best of All Worlds,” celebrating the diversity of global wines and cuisines that define Hong Kong. This year’s theme has yet to be announced! Stay tuned!

A FEW CANTONESE DINING TIPS & ETIQUETTE

Chinese dining culture is deeply rooted in respect—and yes, a touch of superstition. Keep these customs in mind when dining out:

• Elders are always served first. They also are the ones to initiate actual eating.
• The youngest (and able) at the table should serve elders when possible.
• The youngest (and able) should pour tea for others before themselves.
• To say thank you for tea, tap two fingers twice on the table—a quiet gesture symbolizing a respectful bow.
• Never use your personal chopsticks to take food from shared dishes; serving chopsticks are always provided.
• Never point chopsticks at another person—it’s considered rude.
• Never stick chopsticks upright in food, as this resembles incense used to honour the dead.
• It’s okay to lift your rice bowl to closer to your mouth to scoop food in but don’t lift the bottom of your bowl for others to see. That act resembles like eating from the floor and considered rude.
• And here’s a tricky one — leave just a bit of food in your bowl to show the host that they have been generous in providing for you. If you leave too much food behind it implies that the food wasn’t good. Good luck with that one. Having said that, we are told very young to eat every grain of rice otherwise we will end up marrying someone with visible pock marks on their face.

*photos by Sonya D (except for Chef Eva Chin)

The post Eating Hong Kong Style in Toronto appeared first on Toronto Guardian.

The storytelling begins with the restaurant’s name. CHON, which means “spoon” in Thai, represents much more than a utensil. It’s a meaningful symbol of Thai dining culture — where each spoonful brings together harmonizing flavours and ingredients, reflecting respect, nourishment, and togetherness.

And if you’ve ever wondered why spoons and forks are more common than chopsticks in Thai dining, the spoon is the main utensil, while the fork is used to guide food onto it — especially handy when you’re enjoying curries! Chopsticks are typically reserved for noodle dishes.

At first glance, the dishes at CHON may seem familiar, but the history and stories behind them bring a deeper appreciation for the regional diversity of Thai cuisine. The menu is filled with discoveries drawing inspiration from ancient recipes, forgotten regional flavours, and traditional cooking philosophies. They are revived with modern techniques and beautiful presentation.

A Beautiful Story Unfolds Between Two Celebrated Thai Chefs

Chef Pii Nong is one of Toronto’s most beloved Thai culinary talents, known for the deeply rooted flavours she learned from her mother while selling street food on the vibrant streets of Bangkok. Those early memories now shape every dish at her namesake restaurant PII NONG — the celebrated Thai spot in the heart of Yonge and Lawrence Village and now considered a jewel of the neighbourhood. When she felt inspired to bring a deeper love for Thai cuisine to Toronto — one that honours ancient recipes while embracing modern artistry — she knew exactly who to call.

Enter Chef Chatchalit Chuayruk, her longtime friend. Born and raised in Thailand, he moved to Australia early in his culinary journey, spending 10 years honing his craft in several restaurants. He later moved to North America, joining Lotus of Siam, a revered Thai institution in Las Vegas known for its Northern Thai cuisine, before making his way to Canada.

Renowned for his refined techniques, deep knowledge of regional Thai flavours, and thoughtful balance of tradition and innovation, Chef Chatchalit now leads the kitchen at CHON, with Chef Pii Nong collaborating alongside him.

Together, they have Toronto buzzing. The dishes, the atmosphere, the storytelling — everything feels at once timeless and new. It’s Thai cuisine that celebrates its rich heritage while stepping boldly into the future.

Dishes Worth Exploring

Thai-Style Laap Beef Tartare
We were immediately intrigued by this dish, especially knowing Chef Chatchalit’s strong background in working with beef from his time in Australia. Tender morsels of beef come topped with a gently poached egg — breaking and mixing the egg creates a rich, creamy, unforgettable bite.

Rawang Curry
A signature must-have. Juicy chicken (or swap in striploin steak or pork rib) nestled in a luscious blend of green curry paste, coconut cream, bamboo shoots, and lime leaf.

Train Railway Fried Rice
The “old school” version features grilled pork, egg, Chinese broccoli, tomato, garlic, onion, cilantro root, and oyster sauce is a comforting, nostalgic dish you won’t want to miss.

Crispy Tom Kha Fish
Golden fried halibut served in a pool of fragrant, velvety coconut sauce, punctuated by a touch of chilli oil for balance and boldness.

Branzino and Mango Salad
A vibrant, flavour-packed dish. It’s recommended to build each bite on your spoon with a piece of fish and the bright mango salad. Made with sour mango, onion, cashew, chilli, cilantro, and fish sauce.

Eggplant Batons
A dream for eggplant lovers! Fresh-cut eggplant is lightly fried and wok-tossed in their secret house-made soy sauce — seriously addictive.

Beachy Mango Sticky Rice
A playful twist on the beloved Thai dessert, this version evokes coastal Thailand. A “floating” island of coconut sticky rice with ripe mango chunks and butter-cookie “sand,” surrounded by a soothing sea of butterfly pea coconut sauce.

Fans of Pii Nong will also find many of her beloved classics on the menu, including her Crying Tiger Steak, Pad See Ew Beef, Pad Gra Pow, and Original Thai Pineapple Fried Rice. And yes, the Teddy Bear drinks are here too!

CHON Modern Thai Cuisine is located at 1677 Bayview Avenue in Leaside, Toronto.

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