Burrata Pizza
Chef Dann Carlo Ignacio Little Nana's Italian Kitchen Adding burrata and arugula when the pie is hot out of the oven results in a brilliant combination of baked and fresh melted cheese.…
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White Pizza
Deep Kamal Singh Shorty's Pizza It takes 3 days to create the New York style dough for each pizza crust at Shorty’s. Dough filled proofing pans can be seen stacked…
Drunken Mushroom Pizza
Chef Sean Smith Cibo Waterfront Cafe Chef Sean has been honing his pizza game since he was a child and his airy dough is proof positive that perfection is found…
Carbonara Pizza
Chef Michele Di Fonte Monticchio Ristorante Italiano Traditionally paired with spaghetti, carbonara, with crispy bits of pork and velvety cream sauce, transfers wonderfully to pizza. Cured meat adds salty depth…
Tropicana Pizza
Darek Wozny Santa Ana Pizzeria Darek Wozny and his team at Santa Ana have been presenting an eclectic selection of standout pies for more than 20 years. “The secret to…
Gaijin Tuna & Salmon Tostada
Chef Jil Osias Gaijin Izakaya Chef Jil’s crisp wontons and Asian flavours dressing sashimi grade fish re-imagine this South American specialty. Ingredients Tostada Filling 3 round wonton wrappers 1/4 cup…
Lamb Spring Rolls with Papaya Salad
Chef Edward Lam and Chef Jil Osias Gaijin Izakaya, Saburo Kitchen and Yujiro Asian ingredients infuse lamb with umami richness and accompanying fresh greens add a crisp tang. Garlic kissed…
BBQ Saba, Smoked Umeboshi Broth
Chef Edward Lam and Chef Jil Osias Gaijin Izakaya, Saburo Kitchen and Yujiro Briny bites of fish are balanced with sweet creamed parsnip and bright herbs in this exciting omakase…
Tomato Lemongrass Clams and Shrimp
Chef Edward Lam and Chef Jil Osias Yujiro, Saburo Kitchen and Gaijin Izakaya Chef Edward Lam and Chef Jil Osias experiment with fermentation, to create new flavours which work wonders…