Tuk Tuk Can­teen

NOW Magazine - - COVER STORY -

Cam­bo­dian food is un­der-rep­re­sented in Toronto, but it has found a cham­pion in chef Mike Tan, who for­merly ran the kitchen at the Con­tender on Dun­das. At this spare re-imag­in­ing of the Rude Boy diner, he turns out plates in­spired by his par­ents’ recipes; hits in­clude lemon­grass, kaf­fir and lime salmon tartare and crisp wings with a sheen of zippy, savoury lime and fish sauce glaze. It’s an un­abashedly fun crash course – es­pe­cially if you wash ev­ery­thing down with a pitcher or three of their punchy big-batch cock­tails. 397 Ron­ces­valles, at Howard Park, in­sta­gram.com/tuk­tuk­can­teen

Crab dumplings (left), salmon tartare and fish sauce wings at Tuk Tuk Can­teen.

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