Pai Gu means “short ribs” in Chinese (Mandarin). It’s a reflection of my Asian heritage, as well as one of my favourite childhood dishes (for a great tang cu pai gu, sweet and sour short ribs, recipe, click here).
My cooking is influenced by my southern Chinese family, my obsession with Korean and Thai food, and my many outings to restaurants in Toronto and London (Ontario, not UK). While my dishes are not quite a fusion of East and West, they are a fusion of student-budget and gourmet-style aspirations. You get the idea.
Who am I? That’s not really important. For the purposes of having an internet identity, I am TheSassyChef, and I like lists. In other words, I am…
- A witty but scathing restaurant critic
- Something of a goddess around a wok and some soy sauce
- An infant in the baking department
- A wannabe wine connoisseur
- A creative genius in the leftovers aisle
I also recommend the following books:
dear webmaster – thank you for your site and the high quality information you have gathered together. It was a pleasure to come here and find I haven’t wasted my time, which is the usual state of affairs I’m afraid to say. Janie Goodman
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Great reviews! I have spent many years in Zhejiang province and Shanghai and love the food there, so I especially appreciate your view point (and your ever so subtle anti-Cantonese food bias). We find most restaurants in Toronto area are miss represented by their name and description. The Cantonese restaurants always have Sichuan dishes which I think are just Cantonese dishes with Franks Red Hot sauce added.
I hope you get a very good job and can afford to dine out more often so we can get more recommendations!!! If you can find a top mainland restaurant in the west end of the city it would be great.
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