Eat with Eva - Part 4

[MTL] A Mediterranean Sunday – Ikanos

"Where to brunch?" is the question that's always on my mind as soon as hump day hits. Ikanos is located on Old Montreal's one of the busiest streets. The restaurant has its reputation out there for specializing in contemporary mediterranean cuisine. Recently, Ikanos is making its way to join the brunch game in the city by introducing a unique brunch experience remaining true to the Ikanos style, a Mediterranean style menu with a twist on classic brunch staples.

[MTL] Lunch in Wonderland – Ristorante Beatrice

Ristorante Beatrice, formerly known as Bice, is located in the Golden Square Miles where the museums are, as well as one of the areas populated with restaurants. It offers a variety of savoury Italian dishes that are prepared with seasonal fresh ingredients. During the summer and fall, they open up the garden-style dining space, which resembles a terrace, but better.

[Recipe] What is Skirret? – Whole Wheat Skirret Galette

Roots vegetables are available all year round, so when it's spring, people forget about root vegetables, and try to get their hands on fresh produces like asparagus, fiddle heads, rhubarb etc... but do you know that the peak season of root vegetables last till spring? When in season, they have a sweeter flavor and juicier. A friend gave me a new type of root vegetables that I've never seen or heard when we met few days ago - skirret ! It a perennial vegetable that can be enjoyed just like carrots. Instead of simply just roast it and toss it in salad, I turned it into a galette made with whole wheat and olive oil.

[MTL] Speechless and Amused – Marconi

I recently went to Marconi, located in Mile Ex, for dinner with my friends on a Friday evening to get a head start of the weekend. However, the experience was like a roller coaster ride, but mainly just going straight down.

[Recipe] Worth the Wait – Whole Wheat Cinnamon Buns

Cinnamon buns (or rolls)... How should I begin? It the food that I can have it any time of the day, breakfast, snacks, afternoon snack or even as dessert. I have a soft spot for cinnamon buns, because it was the first western "dessert", as I would used to refer it, I had when I was a kid. It was also my first encounter with cinnamon, and since then, it's my favorite spice. Nonetheless, traditional cinnamon buns are high in sugar and calories, not to mention the icing. This no-butter and no-refined sugar recipe not only cut down the calories, but also incorporated some fibre.

[Recipe] Summer Palates – Japanese No-Bake Strawberry Cheesecake

There is a lot of variation of no-bake cheesecakes, but this Japanese style no-bake cheesecake is perfect for amateur "baker" that doesn't require an oven! A fridge is sufficient, and I'm sure you definitely have one at home. You might also have another question, what makes Japanese style no-bake cheesecake different than other no-bake cheesecake?

[Recipe] Get Creative – Build Your Own Ramen

Last week, I watched a Japanese TV show, どっちの料理ショー (Dotch Cooking Show), and it was a special episode of 3 ramen masters competing for the title of best ramen in Japan. The show took the audiences step by step through the entire ramen making process. Making a perfect bowl of ramen consists of a lot of elements. Each step has to be taken care of meticulously, from the broth, noodles to toppings.

[Recipe] An Eurasian Dessert – Sugee Cake

While my friend, Cher, and I were planning for our Southeast Asian-themed cooking party, she suggested to make sugee cake for dessert. I've never heard of sugee cake, so I had absolutely no clue. However, I soon found out what this nutty dessert is all about.

[Recipe] Cooking with friends – Curry Laksa

When I was still in school, cooking was the best form of procrastination. After graduated, cooking becomes the best stress-reliever. Most of the time, I cook and bake by myself in my small studio. It is a great way to let go the worries and shift my focuses to something else. However, it is also fun to cook with friends too! It is hard to be in the kitchen alone and overlook many things all at once! That's why restaurant can't function with only one chef right? Team work is always the best! A while ago, my friend, Cher, invited me over to her place to make a classic Southeast Asian dish, laksa!

[JP] Back to the Meiji Era – Makabe Chinaa (茶処真壁ちなー)

Makabe Chinaa (茶処真壁ちなー) is a 120-year-old Okinawan folk house that has been renovated and changed to a restaurant. It's located in the suburb of Southern Okinawa, Itoman city. The house was built in 1891 and designated as a registered tangible cultural property in Japan. The house has quite a history, which had survived the fires of war, but still standing strong today. The red roof tiles and the wooden framework inside adds a touch of Okinawan and nostalgic feeling to the restaurant. It made me felt like returning to my grandparents'.

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