Country 082 – Georgia (Suliko Restaurant)

Suliko RestaurantLocation: 1311 Alness Street, Concord
Websitehttp://suliko.ca/

One thing I’ve noticed while doing this blog is the culinary overlap in various parts of the world.  Similarities like steak and egg dishes in Latin America, spicy rice in Africa, or more obvious ones, like noodles in Asia.  It’s hard not to notice overlap once you start focusing on the breadth of world cuisine.

Suliko Restaurant

The latest (and oddest) connection I’ve noticed is serving bread with a spicy, salsa-like condiment in Eastern European countries — I first encountered this at Moldova Restaurant, and now at Suliko.

Suliko Restaurant

In fact, Suliko goes one step further, serving their bread basket with three different salsas of varying spice levels.  It’s a tasty — if somewhat odd — combination.

I tried a couple of other things on the menu.  First up: hachapuri imeretinsky, which is one of Georgia’s two national dishes (according to Wikipedia, at least).

Suliko Restaurant

It basically looks like a pizza, though it doesn’t particularly taste like that dish, with a softer and breadier texture, and a filling that consists solely of cheese.  It was quite tasty, particularly when it was hot and fresh, with a nice contrast between the soft bread and the gooey, salty cheese.

The next thing we tried was khinkali, Georgia’s take on the dumpling, and their other national dish.

Suliko Restaurant

We tried a couple of varieties: pork and beef, and lamb.  They were both really satisfying, with a soupy, meaty interior that features a very distinctive spicing that set it way apart from a typical Chinese dumpling.

The wrapper was also thicker than you’d expect, which actually worked quite well with the strongly-flavoured meat.  It probably wasn’t necessary to get two different types of meat dumplings, however — though the lamb dumplings had a mildly lamby flavour, both types basically tasted the same.

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Country 081 – Saint Kitts and Nevis (Michael’s West Indian Flavor)

Michael's West Indian FlavourLocation: 3067 Lake Shore Boulevard West, Etobicoke
Website: None

I’ve eaten a lot of seriously tasty stuff since starting this blog, but the meal I just had at Michael’s West Indian Flavor might just be the tastiest.  Certainly, it would be in the top five.  It was amazing.

Michael's West Indian Flavour

Michael’s is a tiny little take-out joint (they have a few stools, but most people get their food to go) with just a handful of things on the menu: oxtail, curried goat, and chicken (which you can get stewed, curried, or jerk).  Everything comes with a generous serving of rice and peas, and a side of coleslaw.

I got the oxtail, and it was an absolute taste bonanza.  The oxtail itself was fall-off-the-bone tender, and the curry sauce was meaty and spicy, with a wonderfully complex flavour that never gets old; it’s one of those meals where finishing it makes you profoundly sad.  And the zingy coleslaw does a great job of cutting the richness of the sauce.  It’s absolutely perfect.

Michael's West Indian Flavour

It’s a great deal, too.  I ordered the small, which is loaded with a very hefty amount of delicious food for an even ten bucks.  I challenge you to find another meal in the city with a better price-to-deliciousness ratio.  It’s impossible.  It can’t be done.

Country 080 – El Salvador (Tacos El Asador)

Tacos Al AsadorLocation: 689 Bloor Street West, Toronto
Website: None

My one sentence summary of Tacos El Asador: tasty, but bland.  I tried a couple of things, and they were both good, but neither really jumped out at me.  Which is fine.  Not everything can be a taste bonanza.  Some things are just good.

It’s probably at least partially my fault.  “Tacos” is right there in the name of the restaurant.  I did not order a taco.  I wanted to stick to El Salvadorian specialties, so I ordered a tamale and a papusa.

Tacos Al Asador

My dining companion, on the other hand, ordered a couple of tacos and thoroughly enjoyed his meal, so I think that’s the thing to get.

I started with a corn tamale (well, technically I ordered a chicken tamale, but they brought me a corn tamale.  Things have to be pretty dire for me to complain at a restaurant, so I just ate what was in front of me).

Tacos Al Asador

It’s a good quality tamale, though flavour-wise there wasn’t much going on.  It was basically just plain corn meal with pops of sweetness from the whole kernels of corn.  The two hot sauces on the table helped to bring it some flavour, as did the little cup of sour cream that comes on the side.

Tacos Al Asador

I also tried the pork chicharron papusa, which was kind of like an arepa, but with meat baked right in.  And again, it didn’t exactly explode with flavour, but the pork was nice and tender and the exterior was satisfyingly crispy.  It also came with a little cup of hot sauce that suited it quite well.

Country 079 – Bolivia (Emporio De Los Sandwiches)

Emporio De Los SandwichesLocation: 894 Wilson Avenue, North York
Website: None.

Emporio De Los Sandwiches is a delightful little bakery right around the corner from Yorkdale Mall that specializes in empanadas and seriously tasty-looking sweet pastries.  I went in intending to only get a couple of empanadas, but the desserts were transfixing.  I had a hard time narrowing it down to just a couple; they all looked so good.

Emporio De Los Sandwiches

Don’t ask me what those desserts are, however; nothing was labeled.  I asked the woman behind the counter what they were called — she told me and they were extremely Latin sounding.  I felt bad asking her to repeat herself or write it down, so that was that.

I’m not exactly Suresh Doss, in case you haven’t figured that out yet.

Emporio De Los Sandwiches

I know what the empanadas are, at least!  So I’m not completely useless.  One was beef, and the other was chorizo (even my feeble brain can recall words such as “beef” and “chorizo”).

They were both good, though the beef was clearly the better of the two.  The chorizo was a bit dry and underseasoned; it was fine, especially since the quality of the pastry itself was quite good, but it was pretty average.

Emporio De Los Sandwiches

The beef, on the other hand, had an assertive flavour and a satisfyingly saucy consistency, featuring chunks of eggs and veggies to spice things up (metaphorically — neither empanada was spicy at all).

The desserts were the same story: one great, one not so much.

Emporio De Los Sandwiches

The round one was seriously delicious; the pastry was fluffy and doughnut-like, and the creamy custard and sweet dulce de leche went perfectly together.

The square one was odd.  It basically tasted like a ridiculously fat square of dry, plain pie crust.  It was hard and crunchy and barely sweet at all (I think the sugar on top was the only source of sweetness).

Emporio De Los Sandwiches

It kinda went over my head.  I don’t get the appeal.  I’m pretty sure the woman behind the counter mentioned a caramel filling, so I’m going to assume that something was missing.

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.

Country 075 – Bhutan (Lhasa Kitchen… or is it Potala Kitchen?)

Lhasa Kitchen (Potala Kitchen?)Location: 1422 Queen Street West, Toronto
Websitehttp://www.lhasakitchentoronto.ca/

I’m not gonna lie: I’m kinda cheating with this one.  Lhasa Kitchen is a Tibetan restaurant — one of many on this particular stretch of Queen — but when I looked it up online, they had a whole section on their menu dedicated to Bhutanese cuisine.

Lhasa Kitchen (Potala Kitchen?)

When I showed up, however, the restaurant was actually called Potala Kitchen, and the dishes from Bhutan were MIA.  It was an odd turn of events (odder still: as I write this, there isn’t a single reference to Potala Kitchen online, even on the restaurant’s website).

Bhutan and Tibet are neighbours; their cuisine must be somewhat similar.  So… close enough, I guess?

Lhasa Kitchen (Potala Kitchen?)

I tried a couple of things.  I started with the beef momo — essentially a Tibetan version of steamed Chinese dumplings.  The skin was slightly dry and the minced beef inside was a bit tough, but these were still pretty tasty (not to mention a great deal at seven bucks for a very generous order of ten).

Lhasa Kitchen (Potala Kitchen?)

I also tried the pork shabtak, which was an unqualified home run.  This featured a whole bunch of thick slices of ultra-tender pork belly and slippery fried onions in an oily, intensely flavourful sauce.

Lhasa Kitchen (Potala Kitchen?)

It comes with something called tring-mo — a big, fluffy steamed bun.  You eat it kind of like you’d eat roti; you tear pieces off and dip it in the pork.  Rice is an option, but this was way more interesting.

Country 074 – Palestine (Kunafa’s)

Kunafa'sLocation: 1801 Lawrence Avenue East, Scarborough
Websitehttp://kunafas.com/

Yes, I’ve actually written about kunafa before — they have it on their dessert menu at Tabule (which is hit-and-miss).  But hey, if I can write about multiple versions of doner or noodles, why not multiple versions of kunafa?

Kunafa's

Kunafa is great.  It’s a Middle Eastern dessert that consists of a layer of gooey white cheese topped with syrup-infused pastry.  I know that cheese in a dessert sounds odd, but the particular cheese they use — called nabulsi — has a neutral flavour and a pleasant gooeyness that makes it ideal for desserts.

Plus: everyone loves tiramisu and cannoli.  A cheese-based dessert really isn’t as strange as you might initially think.

Kunafa's

The problem with kunafa is the same problem with pizza; because of the melty cheese, it really has to be eaten when it’s relatively fresh out of the oven.  As it sits out, the cheese starts to congeal and the pastry loses its moisture.  You can reheat it (or leave it on a hot plate as they do here), but it really isn’t the same.

The version they’re serving at Kunafa’s was quite tasty, but this was clearly an issue.

Kunafa's

As you can see, the cheese was still very stretchy, but it was also a bit too tough.  If using a fork to cut through the cheese completely mangles the dessert, then your kunafa has probably been sitting out too long.  The pastry, too, was more dry and crumbly than it should have been.

But don’t get me wrong — I still really enjoyed this.  I’m not sure that there’s anywhere in the GTA that serves a really great kunafa, so this is about as good as it gets.  Nitpicks aside, it’s still delicious.