I visited 太平館 on my recent trip to HK (Causeway Bay location), and it is still the best, especially their braised beef tongue dish. I have yet to find anything comparable in the SF Bay Area. Good to see there are choices in Toronto, will keep that in mind for my next visit.
The best Hong Kong food in North America is in Toronto and Vancouver. In the SF Bay Area, it's a mix of wannabe chefs. I'll only try the all-you-can-eat hot pots in the SF area.
@@jasonlucas2328I agree with your assessment of Toronto, not so much with Vancouver. My last visit to Vancouver was underwhelming at best in terms of HK/Cantonese food. Vancouver suffers the same issue as the SF Bay Area now, in that most of the new Chinese establishments nowadays is of the wet/dry hot-pot mala variety, or subpar xiaolongbao/dumpling variety. There are still pockets of good HK style/Cantonese food in the Sunset and Richmond districts in SF and Daly City, and in the East Bay cities of San Leandro, Union City, and Dublin (if you know where to find them).
I know your channel is about eating in restaurants (as far as I know), I like you to know of a shop called Kwan, on woodbine south of Highway 7. The shop sells frozen dim sums , soups, home style dishes and desserts. If you put in advice order, they can do steamed chicken, party foods. You can even organize a dim sum party and enjoy it with a few friends there. The shop is very well laid out. For my palate, all the foods available are good.
If you go to the city of Bolongna in Italy and ask if this dish is from them, they will say no and it is very unlikely that you will find it in local restaurants. Bolongnese sauce is a type of ragout sauce from Bolongna, a meat base tomato sauce that serve with tagliatelle or in between the lasagna sheets. The sauce recipe crossed the Atlantic in the early 1900s with emigrating Italians in the US, appearing in a slightly different form-served with spaghetti. No doubt the Italians in their new homes simply used what was at hand, and spaghetti was, in fact, an already widely available commodity in the United States. Someone named Julia Lovejoy Cuniberti recommended dressing “macaroni or spaghetti” with the meat sauce in her book Practical Italian Recipes for American Kitchens. And thus “spaghetti bolognese” officially became a thing.
@@TorontoHKgeragree but at the same time i guess listening from customers are also important. 意見接受，作風照舊😂thx for sharing and continue being adventurous. 😊
Salty stuff a turn off for me, not gonna patronize LC. It's baffling in this age of reduced sodium intake, restaurateurs should take note... just provide salt shakers for salty ppl lol Same goes for oatmeal, should be served with sugar on the side .
I can cook much better than the chefs at Dickens. I am not even a good cook. Auful food. Will never go back. Dont think it will be on business for too long. Customers are not fools.
I watched your above captioned video with interest and would like to offer the following comment. To start off with. Regarding your dining experience at Dicken's, I am surprised to see avid foodies and critics like yourself and your partner, NOT to notice the warning signs pertaining to their ' Wagyu ' beef offering. For a restaurant to charge just $50 for an 8oz+ piece of so called ' Wagyu Beef ', whilst a competitor like ' Fish & Loaf ' ( a restaurant you have visited and reviewed ) charges $68 for a mere, small 4 oz piece should be enough to ring the warning bell! Anyway, the term ' Wagyu beef ' only means beef 'originated' domestically from Japan. As such, beef with such a name and offer overseas, can be an offshoot, raised in the United States, Alberta, Snake River Australia....etc. Also, It is unrealistic to judge and associate the taste, texture and tenderness of the beef based on the name ' Wagyu ' alone, without considering factors such as their cut, duration of aging and grading ( amount of marbling ). A piece of A1 Rump steak versus say a similar size A5 Ribeye could be like night and day, comparing a piece of pebble with a diamond. By simply posting a generic term ' Wagyu ' to describe their steak offering, Dicken's, in their defence, did not guarantee a top-notched 'Japanese' quality experience! My two cents!
We are not professional food critics, we like to eat and take videos to share our thoughts 😊 our comments are rather instinctive and instant, as simple as that. All I know is, I am paying around $60 for somewhere else to have so called non-Japanese “wagyu”, I had much better experience than Dickens. The call out at Dickens is not just about the wagyu, but also the overall food qualities in comparison to their price. Thanks for your well thought comments.
![[多倫多好為食] 位於 Bayview Village內的兩間意大利餐廳, Il Fornello & Parcheggio 搶客爭崩頭, 套餐40蚊有找, 到底邊間好食啲? 食哂兩間就知啦!](http://i.ytimg.com/vi/_a8od--u2H8/mqdefault.jpg)
![[多倫多好為食] 位於 Bayview Village內的兩間意大利餐廳, Il Fornello & Parcheggio 搶客爭崩頭, 套餐40蚊有找, 到底邊間好食啲? 食哂兩間就知啦!](/img/tr.png)
![[多倫多好為食] Fish and Loaf, 菜單貌似 Fusion, 菜式一啲都唔 Fusion, 令你驚艷的秘店A hidden gem for Asian Western fusion mix](http://i.ytimg.com/vi/9dqn5fHGIvU/mqdefault.jpg)
今集港式西餐廳特輯絕對要Like 👍👍前期資料蒐集，加後期製作分享食評💯分🥰謝謝果皮飯糰一直用心製作每一集超正🤩讚！讚！讚！辛苦晒🙇🏻♀️果皮飯糰😘😘加油呀💪💪👏👏
@@Oyan.28 多謝你嘅長期支持🙏🏻🙏🏻🙏🏻
多謝你哋去試啲港式西餐得頭嗰兩間係過得去，後面嗰間我一直好耐冇去看完都可以永不再去搞到朗豪坊嘉頓變咗好好食都係去返傳統西餐嘅食steakHouse…BlueBlood at Casa Loma真正不錯，Serving又好! 要食海鮮西餐，不如都係去Diana Seafoods 有保證唔好包換!
果皮的表情豐富, 亞仔笑到“look"地
🙏👍👏 實在我很有興趣看一些同類飲食在不同餐館比較。詳細資料搜集及稿件都寫得很好。我們每個網友都喜愛忠實意見, 我想你們都會跟大部份人的口味差不多, 不會太另類的。
在片頭看到各種食物已很有"肚餓"之感。Cozy 389 是最接近我住處, 一定會去吃那德國咸豬手 (鍾意脆皮及不咸制法), 可以看得出廚師是用心去做及用優質食才去做。果皮, 妳還記得是在星期幾去吃那套餐或午餐呢？ 因為我不想在主廚放假那一天去用餐, 總覺得食物出來可能會有一些兒差別。
當兩年前在 Apple Creek 的 Dickens 用過午餐也覺得 menu 只找到跟其他一般西餐廳的大同小異, 味道平平, 不知在 Bayview & Leslie (已往地點) 做的主廚是否都離開了, 對現時的一間毫無意欲再去。
@@cindysin7322 現在389的主廚就是以前迪更斯的廚師🙂
我上次自己一個人去係星期五。
@@TorontoHKger 謝告知, 我只知 Cozy 389 owner 是跟前身 "扒王之王" 同一個人。 好了, 即是想食好嘢以後不用去到 Cafe Bon Bon (亦是好味由你們介你的) 較遠的地方。👍👏💕😋
好多兒時回憶番哂嚟！ 最愛黑牛！多謝分享！
果皮 好 funny. 笑到肚痛😅😅
非常之你會你講嘅香港西餐 我60年70年係香港長大 70年坐就嚟咗美國 非常之嚮往 香港西方式嘅西餐😅😅
製 片很用心，評論不偏幫，直話直說。赞 !
🙏🏻🙏🏻🙏🏻🙏🏻
果皮對Dickens 食後感我絕對認同㗎！我同朋友食咗一次、大家都已經再冇回頭了😅
Cozy 嘅前身扒王之王我已經覺得唔錯，而家仍然好好， Maxim 最吸引係件蛋糕，好有誠意。。。。未試過Dickens , 不過多謝明燈指引😆
識食嘅都唔多會去港式餐廳食牛扒😂，首先牛扒唔會aged，多數加D鬆肉粉、牛仔粉之類，二來又冇氣氛，家陣去茶餐廳都係為咗杯熱奶茶😊
美心豬手⋯⋯唔得
Dickens ………. Mashed potato 好假
Cozy 389 ……. 好得，好味 😋
Very interesting narrative on evolution of HK style cafe
美心唔好攪囉，又貴又唔好食，你夠運食到夠似様牛扒。
感謝花時間製作。有時，在餐廳吃飯，食物很差。 感到無助。公平地說，北美的海鮮, 不好吃。 最近，買了 Costco 兩盒魚：Salmon 和其他魚。 總計為45美元。打開後, 有濃濃的魚腥味。 掉了。 來回Uber, 要三十五美元。
@@jasonlucas2328 我很少於鬼佬舖買魚檔的魚…除非係人流多的店，魚會比較好些。活魚貴，不是經常吃…
好的品牌急凍魚有時都可能係好魚，試過先知。
@@jasonlucas2328 Costco 現時賣的冷凍海鮮和肉類品貭愈來愈差，真是貼錢買難受！
I visited 太平館 on my recent trip to HK (Causeway Bay location), and it is still the best, especially their braised beef tongue dish. I have yet to find anything comparable in the SF Bay Area. Good to see there are choices in Toronto, will keep that in mind for my next visit.
The best Hong Kong food in North America is in Toronto and Vancouver. In the SF Bay Area, it's a mix of wannabe chefs. I'll only try the all-you-can-eat hot pots in the SF area.
@@jasonlucas2328I agree with your assessment of Toronto, not so much with Vancouver. My last visit to Vancouver was underwhelming at best in terms of HK/Cantonese food. Vancouver suffers the same issue as the SF Bay Area now, in that most of the new Chinese establishments nowadays is of the wet/dry hot-pot mala variety, or subpar xiaolongbao/dumpling variety. There are still pockets of good HK style/Cantonese food in the Sunset and Richmond districts in SF and Daly City, and in the East Bay cities of San Leandro, Union City, and Dublin (if you know where to find them).
忠誠報導值得嘉奬。
來到間黑店
多謝果皮 educate 我們港式西餐由來。 我正好在吃焗雞扒意粉。
@@YVR-YP 你一定喺茶餐廳度食緊啦😂😂😂😂有冇餐湯同餐包呀？
Oh! 我在吃父母昨天吃剩的leftover. Taking lunch break.
多謝兩位用心分享，我試過好多在多倫多及溫哥華的港式西餐廳，個人覺得在溫哥華的告羅士打最有港式西餐廳的味道。下次你地去溫哥華可以試下。
Gave up on Dickens long time ago😅🙄
好好笑噶旁白開頭未睇完贊咗先🎉
下次去toronto一定要試下 多謝果皮
好介紹
果皮嗰啲廣東話非常之流利非常之犀利😅😅
老朱太多炸物(令唔新鮮的味蓋過🥹）及䊢粉，不但只對身體有害，亦都唔係真正好味😅
我自從8年前到Bayview/16 美心難食到嘔（我個仔真係嘔咗), 我老婆個餐食咗兩啖就成碟擺係度, 個廚師走出來係一個冇剪鼻毛嘅地盆佬樣子....到而家都冇再幫襯佢食餐果邊, 我見佢捱到今時今日都未執笠, 仲以為已經改好咗.... 蛋糕好食我之前有買
@@someone-un4rk 咁難食，咪唔好幫襯囉！我信架，因為好多餐廳啲水準都時好時唔好。啱唔啱食，好唔好食都係好個人嘅，如果曾經有過咁差嘅體驗就唔好幫襯啦。去其他啱自己食嘅餐廳便可👍🏻
Dicken’s 真係，唉！仲咁大間添😂
仲有有時d侍應都要more presentable, 尤其是你收足價錢，老板娘好似係以前黃金商塲的一様，不過係老版，😂
隔離仲有間森石餐廳，係好好多，但坐得好唔舒服😂
你哋真係好脾氣，最尾嗰間餐廳真係離曬譜
I know your channel is about eating in restaurants (as far as I know), I like you to know of a shop called Kwan, on woodbine south of Highway 7. The shop sells frozen dim sums , soups, home style dishes and desserts. If you put in advice order, they can do steamed chicken, party foods. You can even organize a dim sum party and enjoy it with a few friends there. The shop is very well laid out.
For my palate, all the foods available are good.
I know this shop😃thanks for sharing.
Omg 1/2 hr and must take you longgggggg time to EAT and edit 💪💪💪
Dicken 又貴又差：應該很快結業！
Dicken’s cafe 食物質素好差
我點了海南雞飯 很難食
朋友叫了朧利柳 也只是吃了一半就放棄
下次吾會再去啦
Will visit 389 COZY for sure, thanks
Finally Maxim's No. 1
👍
I rather have Ontario AAA beef steak than any other kinds of beef . Better beef tastes and very tender .
已LIKE!💪💪
@@gztozf 多謝！
肉醬意粉真係源自意大利, Bologna 😅
If you go to the city of Bolongna in Italy and ask if this dish is from them, they will say no and it is very unlikely that you will find it in local restaurants. Bolongnese sauce is a type of ragout sauce from Bolongna, a meat base tomato sauce that serve with tagliatelle or in between the lasagna sheets.
The sauce recipe crossed the Atlantic in the early 1900s with emigrating Italians in the US, appearing in a slightly different form-served with spaghetti. No doubt the Italians in their new homes simply used what was at hand, and spaghetti was, in fact, an already widely available commodity in the United States. Someone named Julia Lovejoy Cuniberti recommended dressing “macaroni or spaghetti” with the meat sauce in her book Practical Italian Recipes for American Kitchens. And thus “spaghetti bolognese” officially became a thing.
睇到嗰個三成熟嘅牛扒 流曬口水😅😅
Nice white 👕果皮
今集製片有質素 。
@@garbun0629 咁早就睇到影片，唔使返工咩？😂
@@TorontoHKger 係廁所睇.. 😏
Maxxims prices are too high. $40 is a buffet price
美心個鹹豬手難食到嘔.我老婆生日去食鹹豬手返嚟嘔咗四次。完！唔明點解啲人仲可以去買包好嘅真空包裝外賣返屋企食！
飯糰用係咁撚靚女 製造流曬口水😅😅
不老實 假和牛 不要去吃 😂
why would one eat seafood at HK restaurants?
@@francisleung4181 乜都食吓，自由選擇。
和牛係真嘅、不過係澳洲和牛！你去Costco 買塊標明係來自澳洲喺和牛試吓，就會明白餐廳冇𠱓你，係我哋(包括Costco)俾澳洲佬𠱓晒！
@@andylau721 如果我哋喺第二度食澳洲和牛，cozy 嗰件都係澳洲和牛，咁究竟係人哋入到啲好啲嘅貨？定係處理得好啲？廚房同餐廳係咪都應該正視吓自己嘅品質呢？
呢啲問題留返比餐廳自己答😊我哋知邊度有好嘢食就得喇。
LC cafe real salty,when sharing feedback with the staff, they say they have to fit into majority appetite. I was like wtf lol
If the restaurant stays in business, that means there is a group of supporters 🙂
@@TorontoHKgeragree but at the same time i guess listening from customers are also important. 意見接受，作風照舊😂thx for sharing and continue being adventurous. 😊
Salty stuff a turn off for me, not gonna patronize LC.
It's baffling in this age of reduced sodium intake, restaurateurs should take note... just provide salt shakers for salty ppl lol
Same goes for oatmeal, should be served with sugar on the side
.
We told them the food was too salty and they gave us the same reason.
@@winnie206 good to know is not only me lol
食到要lure 出嚟😅
@@brightlightdun 仲話搵笨呀😂
哇，呢条片有20k view，付出终有回报！
生的和牛每磅超過100加元 如果你只係比$60便有和牛餐, 餐廳一定蝕本
咁係佢餐牌「掛和牛賣普通牛」吖，定係佢入咗唔好嘅貨色呢？
一係佢入真正和牛然後賣夠$100又得架啫？願意出價就想食到所要嘅食物質素，至少唔好咁唔似和牛🤷🏻♀️
呢啲問題又要留返比餐廳自己答。
如果餐廳charge你$150和牛餐，你會唔會叫？ 我覺得你可能會，但係好多人都唔會囉
@@P_kamm 餐廳可以唔set $150呢個價位,因為學你話齋，邊個會食？但佢可以收$50，$60，$75…隨佢定價，要標明牛肉大小，幾多安士賣幾多錢係餐廳自己定，重點係不可以搵食客笨，或者賣一啲明明係差嘅食物。
嘩😮危險‼️見到你將把刀放入口🫢
美心環境好以嘈啲，坐得無咁舒服
9Up🤣
I can cook much better than the chefs at Dickens. I am not even a good cook.
Auful food. Will never go back.
Dont think it will be on business for too long.
Customers are not fools.
I watched your above captioned video with interest and would like to offer the following comment.
To start off with. Regarding your dining experience at Dicken's, I am surprised to see avid foodies and critics like yourself and your partner, NOT to notice the warning signs pertaining to their ' Wagyu ' beef offering. For a restaurant to charge just $50 for an 8oz+ piece of so called ' Wagyu Beef ', whilst a competitor like ' Fish & Loaf ' ( a restaurant you have visited and reviewed ) charges $68 for a mere, small 4 oz piece should be enough to ring the warning bell!
Anyway, the term ' Wagyu beef ' only means beef 'originated' domestically from Japan. As such, beef with such a name and offer overseas, can be an offshoot, raised in the United States, Alberta, Snake River Australia....etc. Also, It is unrealistic to judge and associate the taste, texture and tenderness of the beef based on the name ' Wagyu ' alone, without considering factors such as their cut, duration of aging and grading ( amount of marbling ). A piece of A1 Rump steak versus say a similar size A5 Ribeye could be like night and day, comparing a piece of pebble with a diamond. By simply posting a generic term ' Wagyu ' to describe their steak offering, Dicken's, in their defence, did not guarantee a top-notched 'Japanese' quality experience!
My two cents!
We are not professional food critics, we like to eat and take videos to share our thoughts 😊 our comments are rather instinctive and instant, as simple as that. All I know is, I am paying around $60 for somewhere else to have so called non-Japanese “wagyu”, I had much better experience than Dickens. The call out at Dickens is not just about the wagyu, but also the overall food qualities in comparison to their price.
Thanks for your well thought comments.
未睇先讚！ 謝謝分享！🎉