For chef Anna Chen’s first stand-alone restaurant, she opted to open a 32-seater in the west end. Blonde wood accents the minimalist room, and soulful tunes play overhead, foreshadowing Chen’s highly elegant take on comfort food. Buoyed by her knowledge from stints at Figo and Scaramouche — plus an upbringing in India — Chen has

Avling, the east end’s pastel-hued brewery on Queen Street is more than just a pretty face. The sustainable brewpub’s top tier-talent, assembled by founder Max Meighen, includes head chef Suzanne Barr (previously the chef and owner of Toronto’s beloved Saturday Dinette), head brewer Brandon Judd, who comes by way of Godspeed Brewery, and head butcher

Banh Mi Boys is Toronto's leading Vietnamese sandwich shop. A banh mi sandwich has come to be known as a French baguette filled to the brim with savoury ingredients including liver pâté, sliced pork belly, pickled carrots and daikon and cilantro.

The concept for Dasha has been on chef Akira Back’s mind for nearly a decade: a one-stop spot for delicious Cantonese food, artful cocktails, and private karaoke rooms. With a Michelin Star rating and restaurants everywhere from Seoul to Las Vegas, chef Back’s question of where in the world to launch the idea was answered

The Vancouver restaurant group powerhouse Donnelly Group has imported its take on a modern public house at Queen Street Wests Death & Taxes Free House. This restaurant complements the West Queen West hipster style. With a trendy bar on weekdays and all-day eatery on the weekends, it’s here to take you from day to night.

Four Four South Village has a mission to serve the best Taiwanese beef noodles to overseas Chinese people around the world, and thankfully that now includes Toronto. Taking its name from the military dependants village in Taipei that was best known for originating the beloved beef noodle soup, Four Four South Village is striving for

Located in the Stackt Market, a community hub made entirely of shipping containers, JoyBird Fried Chicken has claimed the mantle of Toronto’s go-to destination for Taiwanese, Southern-style, dark meat fried chicken. A favourite of both connoisseurs and bourgeoning foodies alike, JoyBird sees chef Trevor Lui experimenting with blending Taiwan and Toronto’s street food techniques and

Lee Chen Asian Bistro is keeping it simple with classic Chinese fare and an unpretentious attitude. The laid-back dining atmosphere is created for guests to have a relaxing evening while enjoying some homemade and authentic Chinese cuisine. The interior is decorated with modern wooden tables and chairs and Chinese-inspired murals cover the walls. The open

LoPan is DaiLo’s upstairs dim sum and cocktail bar. The Little Italy restaurant DaiLo became an overnight success in Toronto. Its predominantly Cantonese fare cooked with traditional French techniques, was idolized by critics and chefs from all over the country. LoPan, a smaller and more intimate space, is a snack bar made for an either

This staple Chinatown bakery is known for its affordable baked goods. Although the bakery space is unassuming, Mashion has gained a reputation for offering surprisingly high-quality sweet and savoury treats at low prices. You’ll find a variety of baked goods on display for self-service, including classics like egg tarts and pineapple buns. Shoppers can often

It’s Chinese dumplings and baos galore at Toronto’s growing Chinese chain Mean Bao. The Grange location on Dundas West is the original of the now five locations. Famous for its namesake Chinese buns, Mean Bao is all about showing off the simple, yet super-flavourful ingredients and delicate technique of Chinese cuisine. The steamed buns are

Mother Tongue, a modern Asian restaurant and cocktail bar by the Turner Stevens Group, is new to Toronto’s dining scene and can be found inside the Templar Hotel on Adelaide Street West. From the outside, the former home of Monk Kitchen and Parcae doesn’t look like much has changed except for one thing — there’s

This TTC-style bar wants every wandering stranger to feel at home in the city. The tile walls finished with “Nōmads Station” decals and a TTC-painted doorway are so perfectly executed that your trip to the bathroom might be a bit discombobulating. Nōmads Restobar is a gathering place for people of all walks of life and

Toronto’s vegan mecca is taking on Asian-inspired plant-based cuisine at Planta Queen. Since the opening of the Yorkville location, Planta has been leading the way for the vegan fine dining scene. The Queen location goes to new heights as its menu is completely inspired by the flavours of Japan and China. Featuring menu items like

Restaurateur and CEO of the Chase Hospitality Group, Steven Salm, has heard your pleas with the group’s newest addition, Planta, with chef David Lee at the helm. It has found a new home in the former spot that was Pangaea at Bay and Cumberland.