Thai, Singaporean and Malaysian tag team
#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.