Richmond Hill Post - - Food -

#23 Day­ali Bei­jing Roast Duck

De­spite the name, and the very fine duck dish, there is so much more to love here: big steam­ing bowls of spicy chicken, shrimp, duck giz­zard, chicken feet, pork liver and brisket, plus bar­be­cued bull­frogs on a stick. There are also some lighter dishes, like corn with pine nuts and spinach with peanuts. My favourite dish from the long menu is the duck bones. The kitchen whacks up the left­over duck car­cass, fries the bones and tosses them in salt, pep­per and cumin. The end prod­uct is a plate of savoury bones with bits of meat stuck on. The menu has sep­a­rate prices for mem­bers and non­mem­bers. They take reser­va­tions for groups over five. But if they don’t know you, you’ve got to be ag­gres­sive at the door to get a seat. 20 Gib­son Dr., Markham

#22 Reyan

There’s a lot on the menu at this sub­ur­ban strip mall restau­rant. Owner Ali Fal­laha, a ge­ol­o­gist back in Syria, wants to have some­thing for ev­ery­one. So he serves shawarma (a purist, he fills the pita with meat and pick­les only), falafel (form­ing each dough­nut­shaped ball in a lit­tle brass hand press), hor­rak osba’ao (lentils with fried bread) and so on. But the show­stop­per is fat­tet hum­mus. The dish starts with a base of hum­mus thinned to a saucy con­sis­tency with lemon juice and chick­pea wa­ter. Each serv­ing is then lay­ered with pita chips, chick­peas, pome­gran­ate seeds, pa­prika, pars­ley and su­mac. Part stew, part salad, the symphony of sweet and savoury, creamy and crispy is fin­ished with a splash of hot ghee, erupt­ing in a crackle as it hits the bowl. 75 Dun­das St. W., Mis­sis­sauga

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