Belleeny’s Martini Lounge – “Nice it up” Chicken Wings

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About the meal: This was another item from the appetizer menu. The chicken wings were fried and seasoned with barbecue sauce, accompanied with some veggies (celery and carrots) as well as Festivals. I loved the fact that the wings were fried, it made them nice and crispy! The Barbecue sauce was really good, flavorful with a hint of tanginess! 

It was my first time having festivals, and I’d describe them as plain fried donuts, with a mix of sweet and salty flavor. They were quite nice but quite dry to have as a side, given that the wings themselves were a “dry” accompaniment.

About the place: See post: Belleeny’s Martini Lounge – “One Drop” Golden Fried Plantain


Belleeny’s Martini Lounge – “One Drop” Golden Fried Plantain


About the meal: This was in the Appetizer section of the menu. When I asked about the quantity they told me it was a whole plantain (note – for someone who cooks plantain very frequently, this looked like 1/3 of a large plantain). The plantain had the perfect ripeness though and was fried just right – not too little not too much, lightly crispy on the outside and softer on the inside. The presentation was simple but on point!

About the place: The staff was very friendly and came by often to cater to our needs. We were a large group but the wait wasn’t too bad. They were also really nice and opened up the place for us (exclusively) after hours, which was quite nice!


Nadège – Jindai



About the meal: Jindai is a decadent dessert with a matcha chantilly, fresh raspberries, raspberry crème brulée, meringue & an almond crust shell. This all sounds like my perfect dream given that I love fine pastries, raspberries (could you not tell from my name?), crème brulée and meringue! The sweetness of the chantilly was well complimented with the sourness of the fresh raspberries, and the vegetal taste of the matcha. An interesting twist! (note that I don’t particularly usually like matcha)

The crust was to perfection, not too soft, not too hard, not too crumbly, and the almond taste added a great nutty finish to the overall desert. I would definitely have this again!

About the place: (Yorkdale location) The staff was very friendly, and allowed us to sample some items. It’s a great place to grab things to go, or sit down and enjoy good company. Even though it was at the mall, the set up was very ell done and the noise level wasn’t too high – you could still have a decent conversation and hear each other; good place to catch up or hang out with family. Definitely a dangerous place to bring anyone with a sweet tooth! It’s a little pricey but for the quality it’s worth the occasional treat.


Bent Restaurant- Sweet and Sour Four (Part II)


About the meal(s): Top right: Oyster Sake Shot, bottom right: Yucatan Ceviche, middle: Wild Albacore Tuna Sashimi, bottom left: Scallop Tataki.

*Oyster Sake Shot*

This was my first time seeing an oyster dish being presented in the form of a shot. It was delicious and the ingredients complimented each other very well. This was my favourite serving that night. **** rating – Strawberry Sherbet

*Yucatan Ceviche*

As the name suggests, this was a seafood (octopus, shrimp, scallop) packed serving. The tortilla chip was glazed with sesame seeds and the avocado was a great addition. You can never go wrong with guacamole. *** rating – Strawberry Sherbet

*Wild Albacore Tuna Sashimi*

The dish was very well presented and yes, it did taste as good as it looks. The ingredients, rhubarb, orange confit, exotic citrus yozu, blended well together an yielded a good balance between sweet and sour. *** rating –Strawberry Sherbet

*Scallop Tataki*

Least favourite of the ‘sweet and sour four’ but was well-presented and appetizing. **`1/2 rating –Strawberry Sherbet



*Indian Panipuri twist with custard*

The round hollow crisp was filled with custard and the sauce on the side is meant to be put into the crisp for additional flavour. **1/2 rating – Strawberry Sherbet

About the place & price: check out ‘Bent Restaurant (Part I)

Bent Restaurant – Bent-o Box Tasting Menu (Part I)

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About the meal: See below for a breakdown. Top left: Baked Crab Potato Jacket; top right: Caramelized Black  Cod; bottom: Garlic Shrimp with Szechuan Soy Bean Crumble.

*Baked Crab Potato Jacket*
A very elegant way to upgrade potatoes! the baking was just perfect, and the hint of crab meat was a great addition of taste and texture to a rather plain vegetable. –RaspberryCream

A good twist to your typical backed potato but it was mediocre compared to the other dishes on the list. See ‘Sweet and Sour Four‘ review. *1/2 rating –Strawberry Sherbet

*Caramelized Black  Cod*
Take this with a grain of salt as I am not a fish lover. The fish was very tender and dipping it in the pickle sauce & mustard enhanced the taste quite a bit. Please refer to Strawberry Sherbet’s opinion for a more accurate point of view 🙂 –RaspberryCream

The ingredients, miso mustard, pickled grapes & lemon, enhanced the taste but didn’t really add to the dish. As a result, the cod felt plain and separated itself from all the other dishes where the flavours blended effortlessly & blissfully. * rating –Strawberry Sherbet

*Garlic Shrimp with Szechuan Soy Bean Crumble*
Save the best for last. Not sure if they did this on purpose but I have to rate this one as my #1 in the whole tasting menu, an explosion of flavors! Mildly sweet and sour, with the great contrast of texture between the shrimp, the squid-inked French toast and the lettuce. A MUST if you’re fond of exploring a new food dimension! –RaspberryCream

The French ink bread was a nice touch and the ingredients, yuzu squash puree, made the dish colourful. Unfortunately, the flavours did not excite my taste buds. ** rating –Strawberry Sherbet

About the place: Nice elegant and cosy restaurant on Dundas St W. The welcome was great and so was the service, the staff did a great job introducing the different dishes that were served at our table. Great place for a date or celebrating an occasion with friends. Just make sure you have a reservation!

The price: $$

Quick note – Bent Restaurant is owned by Chef Susur Lee, who also runs Lee Restaurant. We originally went to the wrong restaurant but the staff was friendly enough to call Bent and request that they hold our table.

Check out ‘Sweet & Sour Four‘ for Part II

Spring Rolls – Mango Creme Brulee

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About the meal: My sweet tooth couldn’t skip desert after a good meal. I’m a big fan of creme brulee and denjoy the taste of mango, so I figured this would be an interesting desert to try. If you’re trying to picture the taste, it’s as if you had creme brulee with the custard having a mango aroma – not the artificial kind of aroma. It was an interesting fusion of tastes, but not my favorite.

About the place: Went to the Dundas location with family on a Saturday evening, and I didn’t find the service particularly great. They forgot to bring some of our drinks and were not the most patient when it came to answering questions we had about the dishes on the menu. Apart from that the menu has a selection that will satisfy people who enjoy Asian food.