Food Sparks

In “Three Stars”, we saw how stressful it was to stay on top as a Michelin Three Star chef.   But wait till you see “Kings of Pastry”.   Th...

I binged on food documentaries last week.    Watching one led me on to another, and another.   Food docs can be addictive.   The three I wa...

I love the idea of harvesting lettuce from my backyard for my salad - apart from the fact that I know where it came from, it is also very fr...

A friend of mine brought this remarkable "cake" to my attention.  It was too good an opportunity to pass up so I asked her to do...

We bought more Onomichi ramen ( 尾道ラ一メン ) from Amochinmi ( 阿藻珍味 ) in spring.   They came with different soup stock.   One was a li...

Just last December, I wrote about our food experience at Elle m'a dit, the Alsatian restaurant on Baldwin Street in Toronto.  The place...

My all time favourite Chinese dish is the “white cut chicken” ( 白切鷄 ), which comes in many guises, the popular HaiNan chicken being a varia...