The rise of Malaysian / Singaporean cuisine. Here we go.

We're amidst a cool and exciting wave of regional SEA cooking.

(please ignore any typos, this arrives in your inbox from my phone. Due to the length of this post, I am splitting it up into two parts. Part 2 will arrive in your inbox in a few days)

Ever since the first COVID-19 lockdown, we have seen dozens of food trends take off in the Greater Toronto Area—many good ones.

Our journey through the early days of the pandemic was exasperating, to say the least, but on a positive note, in the world of food, we gained more than we lost. For every good restaurant that closed, we saw a dozen more launch in its place, from popups and small food courts to high-budget projects decked with a variety of embellishments.