Directory of the hottest Toronto restaurants - Streets Of Toronto
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  • Strictly Shanghainese restaurants are few and far between in and around the city — usually, the cuisine is fused with food from other regions of China like Szecuhuan or Taiwan. But for great Shanghainese food, head up to A La Kitchen for soup-filled dumplings and other classics like noodle dishes and braised meats.

  • 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

  • If you’ve never heard of Bingz, you’ve probably never been to China. The burger joint first opened in Beijing before quickly becoming a prominent fast food chain with locations across the country. Now, Bingz has brought its specialty crispy LiberTerre pork burger to Markham with its first Canadian location. Also on the menu are classic

  • The authentic Chinese restaurant with a French name, C’est Bon, has been not just a staple, but a favourite of midtown for over a decade. The founding Chen family comes from a French Taiwanese background, hence the name and cuisine of the restaurant. Most of the menu is made up of classic Szechuan dishes, like

  • Charidise is a gourmet Taiwanese-inspired lunch spot feeding students and professionals alike in the Baldwin village. “Cha” means “tea” in Mandarin, and in tandem with the notion of “paradise,” you get the picture of what this restaurant strives to be. With many options of loose leaf tea, bubble tea and everything in between, Charidise lives

  • Located at the Golden Square Centre in Mississauga, Chi’s Congee and Noodle House offers both of its namesakes as well as wonton soup, dumplings, sweet and sour pork and other Chinese food favourites. The congee, which is a rice porridge popular in many Asian countries, is served in many variations including chicken and duck, shrimp,

  • At fine dining restaurant Cynthia’s Chinese you’ll get more than you bargained for, with a full entertainment experience bringing you back to ancient China with mouth-watering cuisine, staff dressed in imperial robes and décor that will bring you back to the most celebrated age of the country. Find Cynthia’s in Oakville, Newmarket and Thornhill, each

  • I have been coming to this classic cart-service restaurant since the tables at the back were filled with old men holding chopsticks in one hand, a cigarette in the other. It hasn’t changed much. Large families with hyperactive children are still seated on the dais. There’s always a lineup after 11:30 a.m. on the weekend.

  • This Ossington staple is a perfect example of Toronto’s love for anything and everything Asian fusion. With an extensive wine list and love of pan-Asian cuisine, owner and head chef Tom Thai opened Foxley in 2007, naming it after the adjoining Foxley Street on Ossington Avenue. Working closely with his brother and childhood friend, Thai

  • Hong Shing Chinese Restaurant is a Toronto mainstay. Joining the Chinatown neighbourhood back in March of 1997, Hong Shing has proven that it has lasting power in Toronto’s competitive restaurant industry. The restaurant offers family style dishes inspired by many of China’s regional flavours. All your favourites are on the menu from spring rolls to

  • One can be overwhelmed with choices when it comes to choosing a spot to eat in Chinatown. House of Gourmet is one of those one-stop-spots. Its extensive menu covers the gamut of your Chinese food craving du jour from Hong Kong-style cafe dishes such as baked rice in an assortment of sauces to congee and

  • Over at Bloor and Clinton in Koreatown, Japas opened in the old Camto corner lot on Wednesday. The concept: a Japanese tapas and oyster bar with plenty of Japanese beer and cocktails flowing. It’s also meant to be distinctly un-izakaya in nature (read: no yelling and no gongs) while offering a fun, casual space for people to meet and share a few bites over drinks.

  • Quintessentially and iconically Chinatown, King’s Noodle draws gazes up and down the street for the dripping red-skinned ducks and geese, necks attached, and Herculean slabs of barbecued pork hanging in the window. Inside, chefs in white hats work their magic over flaming woks, deep-frying dough fritters for dipping into congee and delicately turning out fresh

  • The focus at Kwan North York is sharper than at Yonge and St. Clair — "dim sum all day, even at nighttime," Lui explains.

  • 15 Pho Tien Thanh

    Top 2022
    50 Under $50

    The stalwart of the rapidly trendifying Ossington strip, Pho Tien Thanh still has a packed house every night. Its candy floss pink walls and I LOVE PHO FOREVER sign might have been considered slapdash when it opened over 20 years ago, but it has settled into a quirky and enduring charm. The menu is at

  • 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.

  • Celiacs rejoice! Riz on Yonge describes itself as a gluten-free restaurant serving the finest in celiac-safe Asian cuisine. It has received a Gluten Free Food Service Certification (GFFS) from the Gluten Intolerance Group of North America (GIG). The menu features Japanese, Thai and other Asian cuisines, like spring rolls, dumplings, sushi and Thai curry, and

  • For a restaurant that’s been around forever, Taste of China still surprises its enthusiastic clientele of late night diners. The seafood is a focal point (apparent by the live lobsters hanging out in the tanks in the back), but ardent regulars come back for the mix of unapologetic Cantonese flavours in dishes ranging from chop