Java Jack’s
Where? Java Jack's (Rocky Harbour, Newfoundland, Canada) Map Menu
When? Monday June 24, 2024
Who? Sunshine and David
Food Style? Canadian
We're on holiday in Rocky Harbour, in Gros Mourne National Park on the island of Newfoundland for a week, exploing the best natural scenery and Viking history that the west side has to offer. We haven't really made food a priority on this trip, but since the group has split up for meals due to various budgets and dietary restrictions, Sunshine, David and I have decided to head out together for something nice. The local motel’s restaurant is fully booked out with a 45 minute wait, so the three of us wandered down the road to Java Jack’s, a bright yellow coloured house with an art gallery.
Mains
Cod: Pan seared 6oz fillet, tomato confit, garlic mashed potatoes, seasonal fresh vegetables and lemon dill butter
I love the different colours on the plate, they're vibrant and lively like the paint job on the outside of the building. That tomato relish is excellent and perfectly acidic. I love the herb butter that’s soaked into the fish. The fish itself is nicely cooked, it's soft and flakey. The vegetables need a bit of seasoning, or maybe a dash of olive oil, but they’re still pleasant to eat. I’m so hungry that I just dive straight into my meal while David goes off to wash his hands. By the time he’s back, I’m about 90% the way through. It’s not that this was a small portion, I was just super speedy. But, there's always room for dessert.
Dessert
Sticky toffee pudding
Despite there being pavlova on the menu, even in the absence of an Australian or New Zealand chef, I’ve gone with the sticky toffee pudding. It’s warm and soft and moist and it soaks up that delicious toffee and ice cream perfectly. Like the cod, it vanishes even before the waitress has had a chance to ask me how it was.
Posted by Jeremy at 12:37am on Thursday October 23, 2025 :: 0 comments :: 
Som Tum Jinda
Where? Som Tum Jinda (Downtown, Toronto, Ontario, Canada) Map Menu
When? Tuesday June 4, 2024
Who? Me
Food Style? Thai
I’m angry and hungry but I’m not angry because I’m hungry. I missed out on badminton due to a gross display of injustice and it was basically a waste of my time to show up. Thankfully it’s a warm sunny summer’s day so I decided to bike downtown and visit this Thai restaurant at Church and Gerrard. I have strong opinions about Thai food in Toronto and this one passes my high threshold for quality, and not just because it's been recommended by the Michelin guide. Last time I was here, I had a Panang curry, and today I’m back for some fried noodles.
Mains
Pad see ew beef: Flat rice noodle, egg, Chinese broccoli and soy sauce
It’s got that magnificent wok hei smokiness like all good fried rice noodles should have. The vegetables taste a little fibrous, perhaps they’re a bit old, but the dish is incredibly tasty as it is. I can’t help but ask for some chilli as well, so they bring out some dried chilli powder and some garlic chilli sauce to use to my heart’s content. It's a satisfying meal and I'm glad I came all the way here.
I’m about to head out but the waitress upsells me on dessert because it’s pandan and I just want nice things in my life right now.
Dessert
Lod chong: Pandan jelly (rice flour), melon in sweet coconut milk
It’s basically a cendol with ice cubes instead of shaved ice. But on a summers day like this, it’s sweet and refreshing and just what I need. I think the ice cubes are kind of a hindrance and the melon is still a bit frozen, but not unpleasantly so. Maybe they should have just used the melon as a way to cool the dessert down instead of having the ice cubes there. Definitely doesn’t remind me of home, it’s really missing that wonderful gula melaka and texture of the shaved ice, but it’s pretty good.
Posted by Jeremy at 12:12am on Thursday October 23, 2025 :: 0 comments ::
LOUIX LOUIS
Where? LOUIX LOUIS (Financial District, Toronto, Ontario, Canada) Map Menu
When? Thursday May 16, 2024
Who? Kieran
Food Style? Fine Dining
I think this is probably the fanciest restaurant I’ve been to in Toronto, and really the only reason I’m here is because I’m not paying. LOUIX LOUIS is a classically French restaurant in the top floor of the St Regis Hotel, right in the center of the Financial District, and naturally, is a popular spot for all the finance bros to have a drink after work. The interior is absolutely beautiful, with the centerpiece of the restaurant being the two-storey shelf on the bar displaying an impressive collection of alcohol. Despite the temptation to choose one of them, I've opted for a non-alcoholic cocktail, since this is a work function, and getting drunk on a relatively new job is a big no-no.
Drink
Louix Spritz: lychee syrup, passionfruit puree, rose water, lemon, non-alcoholic sparkling wine
It's fragrant and refreshing, it's difficult to stop gulping this down. I'm still a little warm from biking in, so it's nice to have something to cool the internal engine.
I've joined the company at the perfect time, apparently. FuzzyBot has given us a generous budget for the meal, and the executive producer has explicitly told me, and I quote, “go wild”. Don't mind if I do.
Appetiser
Foie gras: Hudson Valley foie gras, brioche, pistachio, Ontario rhubarb, fig
It’s soft and delicious with a wonderful, crispy brioche base. The contrasting crunch of the pistachio adds texture while the fig and rhubarb help to cut the richness of the foie gras itself. Liver and fruit is such a classic combination and I'll never get tired of it. I’ve paired it with the complimentary brioche and truffle butter for maximum deliciousness. It’s a great start to the evening and I feel like I’m maximising opulence with an appetiser like this.
Mains
NY Steak and Fries: Canadian Prime 11oz NY Striploin, frites, Cafe de Paris butter, red wine jus
Steak is beautifully cooked and seasoned well, it’s soft and tender and delicious. The fries are a tad salty but they pair well with the jus, surprisingly. I really like the herby butter on the steak, it feels very French, but I can’t help but think I would prefer chimichurri. It’s not the best steak I’ve ever had but it’s very good. I wouldn't pay this much for what I got though, I don't think it's worth it, and I find a lot of steakhouses here tend to be overpriced. But for free? Hell yes.
Dessert
The King's Cake: thirteen-layer chocolate cake, 64% Guayaquil ganache, hazelnut-chocolate buttercream, vanilla ice cream, chocolate sauce
It’s f%&#ing massive. I cannot believe my eyes. 13 layers, 24 carat gold flakes, 64% Guayaquil ganache. It’s super decadent, fit for King Louis XIII himself. Absolutely delicious. I feel like this is a once-in-a-lifetime opportunity. It’s lost a bit of moisture from being in the fridge but it’s still quite soft. There’s no way Kieran and I can eat all of this, maybe a group of eight of us could have managed. We end up splitting the leftovers very unevenly, Kieran’s got a single portion and I’ve got one that will last me for a few days. Commentary on my Facebook post about this reveals I've got a reputation for consuming over-the-top desserts in one go but alas, in my old age I am no longer able to metabolise the things I could when I was a youthful foodie.
Though I still enjoyed the meal, I don't see myself coming back to dine here - even if it was for free. At least the novelty of the King’s Cake was worthwhile experiencing, but I feel there are better, more affordable places to spend your money.
Further experiences with the cake at home: microwaving for ten seconds softens it and gives it a much more pleasant mouthfeel than eating it straight out of the fridge, and eating it with Greek yogurt and nuts - walnuts, peanuts, almonds all seem to go well - definitely helps give the cake some variety so I’m not absolutely sick of it by day four. Yes that's right, the cake lasted four days with me.
Posted by Jeremy at 11:23pm on Wednesday October 22, 2025 :: 0 comments ::
The Blind Goat
Where? The Blind Goat (Spring Valley Village, Houston, Texas, United States of America) Map Menu
When? Saturday April 6, 2024
Who? Alfie, David, Carmen and Nancy
Food Style? Vietnamese
Today's restaurant is particularly special. I've been an avid viewer of the US version of MasterChef, and in Season Three (which originally aired in 2012), a blind Vietnamese woman named Christine Ha won the grand prize. Her journey through the show was phenomenal and inspiring, as we saw her overcome obstacle after obstacle, in spite of her disability. She had spoken about her heritage, about losing her mother to cancer when she was only 14 years old, and those resonated strongly with me. After MasterChef, she continued to make TV appearances and published a cookbook, and in 2018, she opened The Blind Goat in Houston, a reference to her disability and her zodiac sign. So now that I'm here, I have to try her restaurant and her food. As we're perusing the menu, I notice someone sitting by the bar working on the laptop and though I can't clearly see her face, I'm about 90% sure it's Chef Christine. I desperately want to say hi, but I'm not sure how to approach the situation; however, our server comes to my aid and brings Chef Christine over to have a few words with us and take some photos. I'm over the moon with the chance to meet her, and not just because the Great American Solar Eclipse is happening in a few days.
Appetiser
Sticky Wings: Six wings with fish sauce glaze, garlic, lime, Thai chili, Vietnamese herbs
The wings are true to their name and have that gooey, sweet and sticky feel to them like a great Texan barbeque. The fried shallots give some great crunch on top of the batter and the sauce has some hints of fish sauce with some classic Vietnamese flavours. It's a great fusion dish, with elements from both cuisines clearly tastable.
Mains
Dodge the Beef: Sliced hanger steak tossed in a sweet and savoury sauce, caramelised onions, cherry tomatoes, a pat of pork pâté, baguette bread and a fried egg all served on a cast-iron sizzler plate
A Vietnamese take on brunch, this looks so appetising. That steak is juicy and I love pâté and bread, it’s so rich and delicious. The onions are sweet and balance the richness of the pâté really well. It’s hearty and filling, and kinda of reminds me of a deconstructed banh mi on a hot plate. I feel like pâté is an ingredient so crucial to an authentic banh mi, but is often omitted in favour of butter and mayo.
Dessert
Rubbish Apple a la Mode: Christine's famous pie praised by Gordon Ramsay, but with a Vietnamese twist - star anise, ginger and lemongrass
The story behind this one is that during one of the MasterChef challenges, the contestants were tasked with baking an apple pie in an hour. Christine was so flustered during the bake that by the time she finished, she was in tears at her poor effort, and called her creation “rubbish”. Chef Gordon Ramsay took a knife and scratched the pastry crust, showing how well baked it was. As he cut in, the knife could be heard cutting through a fully cooked pastry. She had produced something delicious and perfect, and now this Rubbish Apple Pie is here for us to enjoy. It doesn't really look like the one she made on the show though. It looks more like a crumble and the apples are very caramelised, but well balanced. Hints of cinnamon come through, and that vanilla ice cream helps to cool the warm pie.
Really good, soulful food with that Vietnamese flair evident in the cooking. It was a joy to talk to Chef Christine and try her food, and she deserves every success coming her way.
Posted by Jeremy at 9:54pm on Wednesday October 22, 2025 :: 0 comments ::
Islenski Barinn
Where? Islenski Barinn (Reykjavik, Iceland) Map Menu
When? Saturday March 30, 2024
Who? Me
Food Style? Icelandic
My last day in Reykjavik and I’ve managed to get a seat at Islenski Barinn - literally Icelandic Bar - which was one of the places I went to last night but couldn’t be bothered waiting in line since I had an aurora tour to go to (which was FANTASTIC). I’ve gone straight for a local speciality burger - reindeer! The atmosphere here seems quite muted since they’ve just opened for the day, but thirty minutes after being seated and the tables are almost full.
Today’s drink is a locally made grapefruit soda. It’s got a nice bitter finish to it. 
Mains
Hreindýraborgari: Reindeer burger, brie cheese, lettuce, bell pepper, wild berry jam, garlic mayo and waffle fries
The burger tastes less gamey than I was expecting, but there’s still that hint of it. It’s very lean, but the cheese and touch of berry jam really help bring all the ingredients together. The burger compresses quite well into a mouth sized height, the lettuce is quite springy. The waffle fries are super crispy, almost like I’m eating just batter. They’re too dry to eat by themselves, so I need a dollop of ketchup on the side to help it go down.
Posted by Jeremy at 9:22pm on Wednesday October 22, 2025 :: 0 comments ::