Jeremy's Website :: My Food Blog

Lonchería El Pocito

Where? Lonchería El Pocito (Cancun, Mexico) Map

When? Monday December 1, 2025

Who? Ethan

Food Style? Mexican

Cancun food has been pretty average - which is expected given how Americanised and touristic it is. It’s largely the same kinds of food everywhere - tacos, quesadillas, taquitos, tortas, etc., especially in the Hotel Zone. Today it’s our last day and we’ve kinda just wandered around downtown past the big tourist market Mercado 33 into an industrial area. I found this recommendation on Reddit and it seems like the kind of place that the locals go to for lunch. There’s no English menu, just some Spanish words written on a chalkboard. Que bueno. Let's see if my Duolingo subscription has paid off.

First Dish

Queso relleno
Literally “stuffed cheese”, though the way it's been served here, it’s just a slab of cheese on top of minced pork with some kind of sauce. In reality, it is supposed to be hollowed out and filled with meat, and then the 'lid' put back on top to make it look like it's been stuffed. Research tells me that the cheese is queso de bola, a Dutch edam cheese, which is very solid and rubbery, like halloumi but firmer. Despite its texture, it’s really good and I kinda enjoy the satisfying bite. The sauce is tasty and the meat is very well seasoned. It’s got a homemade and rustic feel to it.

Second Dish

Tamale
It’s very corny and quite dense. When I was describing this to my parents, I said it was like a Malaysian otak otak, except it's made with corn instead of fish. The banana leaf imparts a subtle tropical fragrance to the dish. It feels less flavoursome after eating the queso but a bit of hot sauce and lime jazzes it up. When the waiter gave me three flavour options while I was ordering, I had no idea so I just shrugged and gestured for him to give me anything. Menu roulette worked out well!

Third Dish

Cochinita
Cochinita Pibil is the regional specialty on the Yukatan peninsula. It’s suckling pig or pork shoulder marinated in citric juice to tenderise it, then wrapped in banana leaf to slow roast in an earth oven. The rich orange flavour comes from annatto, which is made from the seeds of the achiote tree. The dish here is served with many condiments on the side - salsa, lime, black beans, rice - and the fresh corn tortillas in a clay pot. I loooove the fried plantains and pickled onions. The generous amount of carbs means we're definitely not hungry after this.

Definitely the best food we've had on this trip, and it worked out to be around $30 to $35 CAD for the both of us, which was phenomenal given the quality and portion. We didn't have any drinks though, despite the refreshing-looking agua frescas they had stocked in the fridge.

Posted by Jeremy at 4:20pm on Friday December 5, 2025 :: 0 comments ::

Rangoon Restaurant

Where? Rangoon Restaurant (Chinatown, Ottawa, Ontario, Canada) Map

When? Thursday October 9, 2025

Who? My parents

Food Style? Burmese

I'm taking my parents on a roadtrip around Algonquin, Ottawa, Quebec City and Montreal, and on this cold Canadian autumn night (cold to my parents, it's only 7C), we've found a Burmese restaurant in Ottawa's Chinatown by just randomly Googling places to eat. Rangoon is the Romanised pronunciation of Yangon, the largest city in Myanmar. We don't normally get this kind of cuisine - certainly not in New Zealand, and to my knowledge, not that commonly in Toronto either, so we're keen to try. Most importantly, they have BYO and actively encourage it, so dad can bring some wine along to enjoy. There's parking available onsite, but I don't realise until it's too late. As we enter, the restaurant interior is a little bit chilly, but warm in atmosphere as the owner greets us. She seats us by the window and we begin reading a news article she’s printed out with her smiling face on it. We’re keen to try a wide selection of things, but she’s got some recommendations for us too.

Appetiser #1

Green tea leaf salad (laphet thoke): our signature dish, a delicious traditional salad. Romaine lettuce tossed with fermented tea leaves, tomatoes, roasted garlic, crunchy peanuts, sesame seeds, chickpeas and other dried beans
We start off with the green tea salad. It’s so appetising, strong savory and nutty flavours from the sesame and fermented green tea. The lettuce is crunchy and the fried chickpeas provide extra crunch and flavour. It’s such a good sign if the salad is this tasty - everything else is sure to be good. Would happily eat another plate of this.

Appetiser #2

Fish noodle soup (mohinga): traditional Burmese fish soup combined with rice noodles, red onions, cilantro and lemongrass
The soup arrives and it smells welcoming and comforting. The base is chickpeas so it’s got body and heartiness. The fish flavour isn’t too strong, and overall, it's got that wonderful homemade feel.

We ask for a pot of tea as well, and man, even that tastes amazing. It’s got pandan in it, we think. It’s so fragrant. I should try that at home.

Mains #1

Shrimp (bazun hinn): sauteed shrimp with tomato and seasoned with onions, ginger and garlic
The shrimp has a wonderful tangy tomatoey flavour. I find it a bit basic but tasty nevertheless. I have a penchant for eating really fast and I have to slow down so that my parents have a chance to try the food as well.

Mains #2

Chicken (shan khauk swel): a bowl of rice noodles served with pickled mustard leaves, chili peppers, coriander, topped with chunks of tender chicken and a crunchy mixture of peanuts and sesame seeds
This was another recommendation by the owner. It’s got an interesting flavour profile that I don’t really encounter much in south East Asian cuisine but the peanut flavour is lovely and strong. The chilli doesn’t have a lot of kick in it, but does add some zing to the meal. It feels somewhat similar to satay sauce but more acidic.

Dessert

Cassava and coconut cream cake
It wouldn't be a complete meal without dessert. We have to try it, it sounds like another of the owner's homemade delicacies. It’s a coconut cassava cake - a dense but well balanced, delicious way to end the night. It's not too sweet, but I really appreciate the crunch of the toasted coconut - it's very southeast Asian.

We tell the owner how impressed we are with the food and thank her for an amazing meal with such interesting flavours. Definitely a great place to try if you're in Ottawa.

Posted by Jeremy at 8:27pm on Thursday October 23, 2025 :: 0 comments ::

Conejo Negro

Where? Conejo Negro (Little Italy, Toronto, Ontario, Canada) Map Menu

When? Thursday October 2, 2025

Who? My parents

Food Style? Caribbean, Creole and Latin American

Conejo Negro (thanks to Duolingo, I know that this means Black Rabbit) is new to the neighbourhood at Ossington and College, but it's certainly made its mark with the Michelin guide, earning a Bib Gourmand in 2024 for exceptional food at a moderate price. Though the interior is small, the after-work crowd is beginning to stream in for drinks and food, and they have a backyard patio which is popular in summer. It's very much one of those trendy places with a great vibe, and given the interesting fusion of Caribbean, Creole and Latin American cuisines, none of which are readily available in New Zealand, I'm keen to showcase the best of Toronto's multiculturalism to my parents.

Appetiser

Firecracker Shrimp: fried shrimp, firecracker sauce
Great flavour, spicy and very appetizing. My parents make sure that there is no sauce leftover, and it's clear that I've definitely picked up some foodie habits from them.

Side #1

Collards and hocks: braised Southern greens, smoked ham hocks, carrots, peppers, onions, pepper sauce
I'm usually not a fan of collard greens, but I'm quite impressed by how well it pairs with the lovely smokiness and char on the ham hocks.

Side #2

Grilled okra: spice grilled okra, garlic and lime crema, chili oil
Really strong flavours with some great heat in there. That crema balances the dish perfectly by reducing the intensity of the chili.

Mains #1

Caribbean style braised beef: collards, cheddar grits, pepper sauce
Lovely and soft, but perhaps lacking a little seasoning in the meat itself. Once you eat it with the sauce though, bam - it’s excellent. We ordered some pumpkin rice to help soak up that delicious sauce. The grits are rich and have an intense cheesy flavour, and they're very filling.

Mains #2

Fried chicken: chicken thigh, smoked hot honey, house pickled veg
Wonderfully crispy on the outside and juicy on the inside with a nice honey hint. Love the acidity of the pickled vegetables to take that oily, fried edge off, but the jalapeños are very spicy and now I’m sweating a bit. We've taken our time getting through all the pickles and the wait staff have attempted to clear the table three times with the pickles still on the plate, a huge faux pas in our opinion. We paid for those pickles and as Asians we are going to eat them.

My parents can’t decide which dessert to get because they’re both so good so we end up getting both. ¿Por que no los dos?

Dessert #1

Tres leches: dulce de leche, toasted coconut
It’s so delicious and moist, my parents have never tried a cake like this and I was afraid that it would be too sweet. But the toasted coconut has that beautiful crunch and saltiness, adding complexity to the cake. It’s such a classic Latin American dessert and here it's executed perfectly.

Dessert #2

Sticky banana rum cake: rum caramel sauce, vanilla ice cream, pralines
Very reminiscent of New Orleans' most famous dessert, the bananas foster, where the bananas are cooked and then flambéd with rum. Love that they've thrown in some pralines as well, which is another very New Orleans element. The rum is strong and evident, and my father gives his approval. The pralines are a bit too sweet but add a wonderful crunch to the moist cake and ice cream.

My parents have thoroughly enjoyed the meal, and I'm glad they've had the chance to try out these kinds of cuisine. It's truly an interesting blend of flavours and we're lucky that they're so easy to find in Toronto.

Posted by Jeremy at 7:56pm on Thursday October 23, 2025 :: 0 comments ::

Advieh

Where? Advieh (Auckland CBD, Auckland, New Zealand) Map Menu

When? Friday February 28, 2025

Who? My parents

Food Style? Middle Eastern

The vibe of downtown Auckland has changed quite a bit over the years. These days, it feels like mid Queen St, around Aotea Square, has been abandoned in favour of the waterfront. There used to be so much more busyness and liveliness around the Imax Theatre, but with Britomart being the transit hub of the city, and the opening of Commercial Bay, that area has become far more popular and trendy. One of the restaurants that has opened up is Advieh, specialising in elevated Middle Eastern cuisine. Advieh takes its name from a Persian spice blend, and it's connected to the Intercontinental and Commercial Bay. One of my good friends, whose palate I have come to rely on again and again, and she has never failed me, has recommended this, so I'm eager to check it out with my parents. We're seated near the entrance, but it’s incredibly noisy and unfortunately there’s no other seats available away from the three large tables of middle aged white people. Despite all this, I can hear the expediter at the pass yelling orders to the kitchen, and somehow I find that fascinating.

We've ordered a wide selection of food, and for some reason I haven't learned that my parents don't actually eat that much these days. My friend kept raving about the duck, so we order it first so it has time to be prepared. Our appetizers arrive quickly soon after we place an order for those. The mains will take quite a bit longer so it’s good we’ve got some food now.