Country 076 – Antigua and Barbuda (Chubby’s Jamaican Kitchen)

Chubby's Jamaican KitchenLocation: 104 Portland Street, Toronto
Websitehttp://chubbysjamaican.com/

No, technically Chubby’s doesn’t qualify as a restaurant from Antigua and Barbuda.  It’s Jamaican.  It’s right there in the name.

But there are a bunch of tiny Caribbean countries, and for the purposes of this blog, compromises are going to have to be made.  Jamaican cuisine is probably going to stand in for pretty much every country in that area, because Jamaican restaurants are everywhere.  The rest of the Caribbean?  Not so much.

Chubby's Jamaican Kitchen

Chubby’s is a bit of an odd one.  It’s a far cry from the typical hole-in-the-wall Jamaican place you’re expecting, with a twee, hipster-friendly dining room that looks like it’s been scientifically engineered for social media appeal (and indeed, if you look up the restaurant on Instagram, there are far more twenty-somethings taking selfies than pictures of the food).

I was worried that the food might be an afterthought, but I tried a couple of things and they were both great.

Chubby's Jamaican Kitchen

First up: the saltfish fritters, which are lightly crispy on the outside, with a chewy texture that’s reminiscent of glutinous rice.  True to its name it’s both salty and fishy, but not excessively so; it’s nicely balanced.  The strong flavours are complimented well by the mango-lime-papaya salsa, which is sweet and surprisingly spicy.

Chubby's Jamaican Kitchen

I also tried the curry goat, which features a generous amount of fall-off-the-bone tender meat in a fragrant curry sauce.  It comes with a side of rice and a small helping of sugary-sweet mango chutney.  The chutney seems way too sweet at first, but it kind of has the same appeal as eating cranberry sauce with turkey.  It grew on me.

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Country 065 – Laos (Sabai Sabai)

Sabai Sabai
Location: 81 Bloor Street East, Toronto
Websitehttp://www.sabaisabaito.ca/

I’m gonna admit that pretty much the only thing I know about Laos is that it’s where Hank Hill’s neighbour is from on King of the Hill.  I sort of figured that I’d be learning about all kinds of countries while doing this blog, but to be honest, not really (unless you consider eating a dish or two without context to be learning about a place, in which case, sure!  I’m learning a lot!).

But now I can tell you about a couple of Laotian dishes I had at Sabai Sabai, so I guess I know a tiny bit more than I did before.

Sabai Sabai

I started with the laap lao, which the menu describes as a minced pork salad, and the “most popular dish of Laos.”  Well, okay.  Sold.

I can see why it’s so popular in Laos (and elsewhere) — it’s delicious.  It’s a simple dish, with a bowl of ground pork accompanied by a plate of iceberg lettuce leaves for wrapping.  The pork absolutely pops with flavour — it’s addictively tangy and herby, and it’s almost impossible to stop eating.  The fresh crunchiness of the lettuce is a perfect accompaniment to the flavourful pork.  It’s great.

Sabai Sabai

My main was the mee kati (coconut noodles).  This was really tasty, though it was exceptionally awkward to eat.  It essentially comes deconstructed, with the plate consisting of a pile of dry noodles topped with crispy onions, a small bowl of sauce and chicken chunks, and an even smaller bowl of crushed hot peppers.

I wasn’t sure how to approach this.  Was I supposed to pour the sauce over the noodles?  The way the plate was arranged, it didn’t seem like it.  A bowl would have been more appropriate if this were the intention, plus there was a banana leaf on the plate, and if I poured sauce over the noodles, some of it would inevitably wind up under the leaf.  So… no pouring, I guess?

Sabai Sabai

But because the noodles were completely un-sauced, they all stuck together in one stubborn clump.   I eventually sprinkled the hot peppers onto the noodle clump, and then tore off chunks and dipped them into the sauce.  But I clearly over-dipped my first few clumps, because by the time I was about halfway finished with the noodles, the sauce was almost entirely depleted.  It wasn’t the best.

It tasted really good, though!  For all the awkwardness of actually eating it, that’s what really counts — the sauce was creamy, coconutty, rich, and delicious.  The crushed peppers gave it a mild kick, and the fried onions added some crispiness and a decent amount of flavour.  The chicken pieces tasted a bit leftovery, but all in all it was a tasty dish.  I just wish they’d drop the unwelcome pretension and serve it assembled in a bowl like normal people.

Country 058 – Ireland (Fynn’s of Temple Bar)


Location
: 489 King Street West, Toronto
Websitehttp://fynnstemplebar.com/

Add “boxty” to the list of things I hadn’t even heard of before starting this blog (and in case you’re a member of the “what the hell is boxty?” club, as I was until recently, it’s an Irish take on the potato pancake).

Fynn’s has a couple of boxtys (boxties?) on the menu; I went with the Dublin steak and mushroom boxty.

The boxty was actually much closer in consistency to bread than I was expecting — it had a chewy, bready texture that was more like naan than a traditional potato pancake.  It was unexpected, but it worked quite well with the stew inside.

As for the steak and mushroom stew, it was true to its name and crammed with mushrooms and chunks of beef.  The beef was slightly on the tough side, and there was one spice that I couldn’t quite put my finger on that was a bit overpowering, but for the most part it was tasty and satisfying.

Flynn's of Temple Bar - the outside Flynn's of Temple Bar - the boxty