Best 5 Restaurant in Toronto

I don’t call myself a food critic, but I do love to go out and visit restaurants. I have done this for quite some time now and I love the fact that I base my reviews on my positive experiences with their food and service. When I was in Toronto a few months ago, I decided to scour their restaurants (all thanks to and I found five of my new favourite restaurants. They have made it to the list because I love their food, their service, and most of all, their innovativeness.

kjhFirst we have Ursa, located 924 Queen West, At Shaw and can be contacted via their phone number 416-536-8963. The restaurant offers exciting albeit unusual gastronomical experience for their customers. I fell in love with one of their specialities – house-made ricotta with bee pollen, honeycomb and dehydrated grapes on the vine. The weird part about this meal was that it was under dessert and I had my reservations at first, it was just to die for.



Chantecler, located 1320 Queen West, at Brock or call them at 416-628-3586, is owned by a friend of mine and the chef happens to be a distant relative. I made it a point to visit her restaurant when I got to Toronto and she did not disappoint. I ordered the Beef Tartare, Fancy Wings, and the Lettuce Meal on two separate occasions from this restaurant and I must say that their food is just amazing. The price can’t be beat too.


For those wanting to get a taste of Singaporean food, you’re in luck. Hawker Bar chef Alec Martin boasts of an Australian spin on Singaporean street food like Hainanese Chicken and the curry laksa soup. Do not be fooled by how their menu looks. I am not going to tell you, either. If you’re not a fan of chicken, you can opt for the Silken Tofu or Rendang Curry, both fantastic meals. They are located at 1 Richmond West, at Yonge and you can call them at 647-748-1444.


Last but not the least is Hopgood’s Foodliner, owned by former Black Hoofer Geoff Hopgood. The restaurant, according to him, is homage to his East Coast roots. The food is great and the drinks are even greater. I’m not much of a drinker, but when I’m here, I feel like I could order a lot of their special mixes. For the food, it’s awesome and the price is a bit steep but worth it. The Steak Tartare is one of their popular dishes and everyone who’s dying to try Hopgood’s should definitely try this one. They are located at 325 Roncesvalles, at Grenadier and you can call them at 416-533-2723.

Go Green without Trying


I am a proponent of green living or trying to be environment-friendly. At home, I tell my kids and husband that they should do this and that to their wastes. It can be annoying. Even in public, I make it a point to tell the people I know about throwing their waste properly. I want to save the environment because it’s one of the most lasting legacies that we can leave to our children. If you want to emulate my way of life, you can always start small before moving on to the bigger stuff.

When I was a child, my mom would scold me if I didn’t throw the trash properly. She colour-coded the trash bins and I was taught which item to put in which bin. I grew up with the habit. In high school, I petitioned the school to add more trash bins and succeeded. In college, my dorm had three trash bins. My roommate had to bear with me.

The transition can be difficult, but every little action can go a long way. Here’s what you can do to go green without much difficulty.


At home: Going green can start at home. When I first started, I segregated my wastes by having three trash bins – one for recyclable materials, one for food wastes, and one for non-biodegradable materials. As I progressed, I added more bins to accommodate biodegradable materials. What happens to them? Some of the food wastes become fertilizers. Coffee beans and animal entrails make for healthy fertilizers. Bottles and plastic items go straight to the recycling plant. Biodegradable items go to our garbage dump. Heating became a problem because we ended up consuming fossil fuels a.k.a. the gas that comes through our pipes. I paid a thousand dollars to install a small chimney in the living room that we can use in lieu of gas.

At the office: You can implement a waste segregation protocol, like the one I did below. Instead of throwing away your papers, use them as scratch papers or if they can never be used. Shred them before throwing them out or giving them to recycling centers. They will convert your paper into other products, so that’s already a big help. Truth be told, the office is no different from your home when it comes to living a green lifestyle.


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