ASIAN FU­SION

Thai, Sin­ga­porean and Malaysian tag team

Thornhill Post - - Food -

#3 Lion City Sin­ga­porean cui­sine tends to over­lap with the flavours of sur­round­ing re­gions. The long menu at Lion City re­flects this: gado gado (salad of blanched veg­eta­bles with peanut dress­ing) and ren­dang (meat sim­mered in co­conut milk, then pounded and fried) from In­done­sia; var­i­ous Thai cur­ries; ro­jak (fruit salad with spicy shrimp paste dress­ing), hokkien mee (fried noo­dles) and chili crab from Sin­ga­pore; nasi lemak (co­conut rice served with dried an­chovies and a fried egg, usu­ally eaten for break­fast) and char kway teow (lard-fried flat noo­dles with shrimp and eggs) from Malaysia and Sin­ga­pore. With so many re­ward­ing choices, it’s im­pos­si­ble not to or­der too much here. But go ahead. You’ll take the leftovers home. 1177 Cen­tral Park­way W., Mis­sis­sauga #7 Fa­ley Res­tau­rant Some mea­sure food by how hard it is to stop think­ing about it. And Fa­ley’s gan-ben beef, fried nubs of meat en­cased in a sug­ary coat­ing (let’s not pre­tend it’s any­thing else that makes it sweet), is embed­ded in my brain’s crav­ing cen­tre. Ev­ery time I come here, I say I’m go­ing to or­der veg­eta­bles and I never do (although the veg­etable pako­ras are packed with peas and broc­coli). After saucy, gar­licky noo­dles, chili chicken glazed with sweet soy sauce and laced with fin­gers of onion, who has room? If any­thing, I al­ways talk about or­der­ing an­other plate of the beef. Qual­ity is con­sis­tent at both lo­ca­tions of the Hakka res­tau­rant. 42 Rex­dale Blvd. & 62 Over­lea Blvd.

Grilled fish gone ba­nanas

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