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.

Appetiser #1

Chicken liver baklava: filo, pistachio, pickled gooseberry, Manuka honey
That honey comes through beautifully. I love this fusion of Persian flavours with local, Kiwi ingredients. Manuka honey has such a distinct flavour to it. It’s rich and decadent with the filo and pistachio adding some great textural elements.

Appetiser #2

Crispy kataifi: scampi and crayfish, tarragon mayo
It’s delicious, that seafood is so smooth and it cuts like butter. The crispiness of the coating is a nice contrast. Dad has found a large shell in his portion however.

Appetiser #3

Line caught kingfish: Lebanese cucumber, dill oil, mint, buttermilk
It’s fresh and piquant with the yogurt helping to cool it back down. Fantastic balance but I wish the acidity was stronger. Dad is a little surprised at how small the portion is, but I'm really not concerned because I know there's a lot of food still to come.

It’s been over 30 minutes after we finished our appetizers but that has been a productive time to plan my parents' trip to Canada later in the year. The waitress asks if we want the duck carved next to the table and I say “yeah?” because I don’t really know any better. I'm excited for some tableside action though, but as a result of this request, the chef is a bit under pressure from the three large tables next to us so the head maître’d informs me that the wait will be a further 20 minutes. In exchange, she will provide some snacks so we don’t get too hungry. I agree to the wait, I don’t really mind and I think this will be an interesting experience.

Surprise Appetiser #4

Cheese and Pide
Well I can’t complain because it’s free but I don’t need to. It’s delicious. Rich and creamy and some definitely salty notes with the freshness of the tomato helping to balance it out. The bread is aromatic with spices and has a lovely soft but dense texture perfect for going with the cheese. I love the crunch from the cashews.

Finally, the chef arrives bearing a delicious-smelling duck breast on a chopping block. We are so ready.

Mains #1

Whole dry aged duck: aromatic leg tagine, honey glazed witloof, barberries, black lime
It’s worth the wait. It looks so impressive and the taste is phenomenal. It’s got a range of flavours from the sweetness of the honey and bitterness of the berries to the salty and umami of the jus. The manuka honey comes through nicely again and adds that Kiwi flair to this Middle Eastern dish. The duck is from Mercer, a mere 40 mins south of Auckland, so it's as good as local.


The tagine is made with the other parts: two drumsticks and two wings. The meat falls off the bone. It’s slightly spiced and incredibly rich, the pomegranates helping to cut through that nicely. I love the colour contrasts with the pistachio and pomegranate.

Mains #2

Fried cauliflower: hawaij, curry leaf, walnut, lemon
Crispy curry leaves are such a delight, it’s such a common feature in Malaysian cooking. The cauliflower is so soft and appetising without being too overpowering and it compliments the duck perfectly.

We’re stuffed. We have a few slices of the duck breast and tagine to take home. But what an experience. Such an interesting set of flavours and phenomenal presentation. Thanks for the recommendation, Amy!

Posted by Jeremy at 6:51pm on Thursday October 23, 2025 :: 0 comments ::

Kisa

Where? Kisa (Te Aro, Wellington, New Zealand) Map Menu

When? Monday January 27, 2025

Who? Me

Food Style? Turkish

I was supposed to come here with Jordan but he had some emergencies to deal with last minute, so I decided to keep with the plan and go by myself. The restaurant sits diagonally opposite Wellington icons Logan Brown and Ombra on Cuba St and Vivian St, and is in fact part of the Ombra group. The tables are booked out even at 5pm but there’s room at the bar where I can watch the inner workings of the kitchen, and this excites me. Already there are slabs of meat on the charcoal grill, and because of the glass window between me and the kitchen, I can only imagine how aromatic and appetising they must smell.


The menu has a lot of items and words that I do not understand, but the wait staff recommend some of the dips and spreads, then one or two mezze plates depending on my appetite. I’ve gone for a good selection of carb, greens and protein, so I’m hopeful for a great experience and some interesting flavours. They’ve started me off with complimentary sparkling water, and I’m already impressed.

Appetiser

Hummus and pita bread
The pita bread is warm to the touch and has some flavour from sitting on the charcoal fire for a few seconds. The hummus is definitely homemade and I love the fried chickpeas on top that give it some crunch and texture.

As more people pour into the restaurant, more proteins get slapped onto the grill and the fire starts to come alive from all the drippings. There’s a beautiful array of meats resting above, and a dozen plates of hummus ready to go on the bench opposite, with what looks to be about a hundred slices of orange. Further into the kitchen, the pita bread dough is being prepared and rolled out. I love how orderly and mechanical the kitchen is, and it really is such a joy to observe.

Salad

Turşu pickle salad, frisee, walnut and pomegranate dressing, hazelnut dukkah
It's colourful and vibrant, and my first mouthful is spicy and tangy with some great crunch. That chilli is super delicious, and the sweetness helps to balance the acidity of the pickle perfectly, while the spiciness opens up the tastebuds to fully appreciate the flavours on the plate.

Mains

Lamb pirzola, loin chops, çemen butter, grilled pear
Oh my god that fat is rendered perfectly, and that wonderful smokiness from the grill comes through beautifully. The lamb is flawless and I would happily consume another one. The pear doesn’t really do much for me but that butter really helps accentuate the flavour of the meat, keeping it moist and juicy. I am definitely going to grab the bone with my hands and savagely rip all the meat off until it’s clean. Phenomenal.

Dessert

Candied pumpkin ice cream sandwich, pistachio sesame biscuit, saffron white chocolate
This is surprisingly large, but the flavour is great, though the saffron in the white chocolate is very subtle. It’s not too sweet, but the pumpkin taste is wonderfully strong, as it should be.

I'm so full but thanks to the long summer days, I've decided I'll walk up Mt Vic to catch the sunset and work off that meal.

Posted by Jeremy at 5:34pm on Thursday October 23, 2025 :: 0 comments ::

Rasa

Where? Rasa (Te Aro, Wellington, New Zealand) Map Menu

When? Sunday January 26, 2025

Who? Me

Food Style? Malaysian

Rasa is nestled next to two of Wellington’s most iconic eateries, Argentinian churrascaria El Matador and Wellington staple Logan Brown. Though it’s not as high profile as Little Penang, they have been around for longer and their focus is more on the Indian side of Malaysian cuisine - curries, biriyani, rendang and roti. It’s a Sunday night and I’m not really wanting to spend too much money on food (I know the rest of the week is going to be expensive!) so a sub$20 price for a nasi lemak with lamb rendang is pretty attractive. They’re a short walk - 10 minutes - from my Airbnb, and I’m all for eating as much Malaysian food as I can before I go back to Toronto.

Mains

Nasi lemak: steamed coconut rice served with a boiled egg, peanuts, anchovies, tomato sambal and lamb rendang
I do have to admit I’m a little disappointed with the portion, but the lamb is beautifully soft and tasty. I think my rendang is better - my secret is toasting some desiccated coconut and stirring that in to give it that wonderful fragrance - and I always have a ton of ikan bilis and roasted peanut on the side. Lamb in Canada is primarily from New Zealand so I usually make mine with beef, so I guess it's kind of a treat to have lamb rendang. However, I’m still hungry, but dessert staples Duck Island and Kaffee Eis are not too far away. I do appreciate not having to tip and also not having to wait for the staff to bring over my bill. I can just waltz up to the counter and pay whenever I’m ready. At least there's that? Good job, New Zealand. Please stay that way.

Posted by Jeremy at 5:10pm on Thursday October 23, 2025 :: 0 comments ::