#styledemeats

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From Gastroposter Tien Can, via Instagram:

I'm back and I'm craving brunch, the kind of comforting and wholesome brunch that can keep me sane in this snow. Just like this meal I had at cafe_neon a while back while attending an awesome event hosted by jojoinstameets Still thinking about that fish cake tho!

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From Gastroposter Simon Liu, via Instagram:

Keg Caesar salad to start from my prix fixe meal!

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From Gastroposter Rossetti Pong, via Instagram:

Mini pineapple rolls - light and soft pastry with real pineapple inside. It takes 2 days to make these yummy pineapple rolls. Chef Brian Kaiju Toronto makes these rolls from scratch - frying fresh pineapples and melting them into sauce on first day, then roll it into butter-made pastry the next day. These delicious pineapple rolls are only available during Chinese New Year. Drop by Kaiju Toronto today and try some!

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From Gastroposter Rossetti Pong, via Instagram:

How do you like your lobster cooked? I recently fell in love with steam hotpot - steaming seafood, like the lobster in the picture, in a 2-tier steamer. The result is more than juicy, tender, and naturally sweet lobster. The sweet lobster juice dripped to the lower level of the steamer, and you get a delicious bowl of soup / congee. If you want to try this new healthy and delicious hotpot, look no further than YuGuoYan in Richmond Hill - a new seafood restaurant that brings steam hotpot, the latest Hong Kong food trend, to Toronto.

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From Gastroposter Simon Liu, via Instagram:

These dumplings tasted way better this time, compared to last time at the Holt's Cafe, but what happened to the presentation?

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From Gastroposter Simon Liu, via Instagram:

When it gets just a little warmer and you need your ice cream fix with this jasmine tea ice cream at Kekou.

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From Gastroposter Simon Liu, via Instagram:

First meal of the year, it's gotta be sushi!

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From Gastroposter Tien Can, via Instagram:

Another Shokugeki test to finish 2016. It is based on the idea of beef stew with multiple cuts of beef. Here I used veal belly, veal short ribs, and veal liver, plus a bunch of herbs and spices from my cupboard like Korean go chu jang and tarragon, ginger, and Vietnamese beef stew spice pack. Not bad! Wish I could find beef tripes and ox tails at Fresh Co. And a better camera.