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).
This blog is dedicated to my food journeys in Toronto, London (Ontario), Asia (primarily Singapore), and wherever I find myself.
Who am I? That’s not really important. For the purposes of having an internet identity, I am TheSassyChef, although of late I have been doing a lot more eating and a lot less cooking. My taste preferences are influenced by my southern Chinese family, and my obsession with Korean and Thai food.
I also recommend the following books:
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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