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My Gymnasium @ Toronto

My Gymnasium @ Toronto. 星。馬。泰。越菜. Saturday, May 18, 2013. 對潮州菜沒有很熟識，什至連打冷也沒有吃過，所以這篇食記完全是以個人感受而寫的。這家餐廳一直存在了大概差不多七、八年吧，早餐吃得多，但吃晚飯倒是一個手指頭數完。豬紅結實而韭菜則還算嫩身，調味帶微微的辣，頗開胃的。款式多份量亦多，除了一般的紅腸、墨魚、豬耳等外居然有去骨鵝脾！鹵水頗香的，鹹鹹香香，而且鹵得還蠻入味。雙丸是墨魚丸及魚旦，各有四大粒。魚旦的魚味沒有很重但夠彈牙，而墨魚丸有墨魚粒增加口感，味道亦很不錯，湯倒是沒什麼特別的。其實是炸蠔餅，粉漿有點口而且炸得有點散碎，還是喜歡台灣的蚵仔煎多一點點。 Saturday, May 18, 2013. Wednesday, May 8, 2013. 鹹辣辣的不錯吃。最後還點了燴牛利，是非常粵式的做法，汁是豉椒炒牛河的味道，真有趣。粉皮（？）. Wednesday, May 08, 2013. Tuesday, April 30, 2013. Pho Hung Vietnamese Noodle Soup.

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My Gymnasium @ Toronto. 星。馬。泰。越菜. Saturday, May 18, 2013. 對潮州菜沒有很熟識，什至連打冷也沒有吃過，所以這篇食記完全是以個人感受而寫的。這家餐廳一直存在了大概差不多七、八年吧，早餐吃得多，但吃晚飯倒是一個手指頭數完。豬紅結實而韭菜則還算嫩身，調味帶微微的辣，頗開胃的。款式多份量亦多，除了一般的紅腸、墨魚、豬耳等外居然有去骨鵝脾！鹵水頗香的，鹹鹹香香，而且鹵得還蠻入味。雙丸是墨魚丸及魚旦，各有四大粒。魚旦的魚味沒有很重但夠彈牙，而墨魚丸有墨魚粒增加口感，味道亦很不錯，湯倒是沒什麼特別的。其實是炸蠔餅，粉漿有點口而且炸得有點散碎，還是喜歡台灣的蚵仔煎多一點點。 Saturday, May 18, 2013. Wednesday, May 8, 2013. 鹹辣辣的不錯吃。最後還點了燴牛利，是非常粵式的做法，汁是豉椒炒牛河的味道，真有趣。粉皮（？）. Wednesday, May 08, 2013. Tuesday, April 30, 2013. Pho Hung Vietnamese Noodle Soup.

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My Gymnasium @ Toronto | kakayanc.blogspot.com Reviews

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My Gymnasium @ Toronto. 星。馬。泰。越菜. Saturday, May 18, 2013. 對潮州菜沒有很熟識，什至連打冷也沒有吃過，所以這篇食記完全是以個人感受而寫的。這家餐廳一直存在了大概差不多七、八年吧，早餐吃得多，但吃晚飯倒是一個手指頭數完。豬紅結實而韭菜則還算嫩身，調味帶微微的辣，頗開胃的。款式多份量亦多，除了一般的紅腸、墨魚、豬耳等外居然有去骨鵝脾！鹵水頗香的，鹹鹹香香，而且鹵得還蠻入味。雙丸是墨魚丸及魚旦，各有四大粒。魚旦的魚味沒有很重但夠彈牙，而墨魚丸有墨魚粒增加口感，味道亦很不錯，湯倒是沒什麼特別的。其實是炸蠔餅，粉漿有點口而且炸得有點散碎，還是喜歡台灣的蚵仔煎多一點點。 Saturday, May 18, 2013. Wednesday, May 8, 2013. 鹹辣辣的不錯吃。最後還點了燴牛利，是非常粵式的做法，汁是豉椒炒牛河的味道，真有趣。粉皮（？）. Wednesday, May 08, 2013. Tuesday, April 30, 2013. Pho Hung Vietnamese Noodle Soup.

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April 2012 | My Gymnasium @ Toronto

http://kakayanc.blogspot.com/2012_04_01_archive.html

My Gymnasium @ Toronto. 星。馬。泰。越菜. Saturday, April 28, 2012. Thai Pineapple Fried Rice. Stir fried rice with fresh pineapple chunks, shrimp, chicken, sweet peppers and egg. Topped with toasted cashews. 這個炒飯沒有太多大顆菠蘿,全部都切得小小的,吃了也不太會發現。 Rice noodle-shrimp-chicken-sweet pepper-bean sprout-egg-tangy sweet sauce-toasted chopped peanut. Pad Thai 的味道,配料跟菠蘿炒飯差不多,同樣是酸酸甜甜的。不過粉炒得比飯好多了,條條分明但不會太油,而且味道均勻。 Penang Shrimp Noodle Soup. 先說湯頭顏色淡,喝下去有淡淡的蝦味,不是太濃。麵用了黃油麵及米粉,增加了口感又能多吸點湯汁,而配料則很簡單亦沒有特別。 Saturday, April 28, 2012.

2

Pho Hung Vietnamese Noodle Soup | My Gymnasium @ Toronto

http://kakayanc.blogspot.com/2013/04/pho-hung-vietnamese-noodle-soup.html

My Gymnasium @ Toronto. 星。馬。泰。越菜. Tuesday, April 30, 2013. Pho Hung Vietnamese Noodle Soup. 是日剛好在Times Square辨事,難得來到就吃個午餐再離開。想試一間沒有吃過的餐廳,就選了這家有韓文,又有少量韓國菜的越南粉地方。去的那一天剛好是假日的中午,奇怪餐廳裏居然只有兩枱客人。。。紅噹噹的湯底帶點兒紅油,看上去好像很辣,喝了一口覺得還好,有香味但又不會太辣。粉是幼身的類似米線,正合我意，而且小碗的份量也不少。材料方面有扎肉及牛腱,說不上好吃可是也沒什麼特別。叫的是生牛肥牛百葉粉，不過感覺吃到的有牛腩、牛肉片和牛百葉，奇怪。牛肉片是挺瘦的，所以有一點硬。牛百葉切的很小一條，不太容易找得到。湯底喝的時候還蠻香，味道也很豐富，可是事後想了一下，店家應該有用味精吧。 Tuesday, April 30, 2013. Labels: 星。馬。泰。越菜. 陸羽海鮮酒家。Maple Yip Seafood Restaurant. Oliver and Bonacini Cafe Grill.

3

February 2013 | My Gymnasium @ Toronto

http://kakayanc.blogspot.com/2013_02_01_archive.html

My Gymnasium @ Toronto. 星。馬。泰。越菜. Thursday, February 28, 2013. 曾經在網路上看過其他人介紹這樣一家賣日式甜點的餐廳，感覺無論是做型還是味道都很特別，剛好這家店跟友人住的地方很近，所以某日去找他試一下。看見一系列的抹茶飲料很吸引,就跟友人一人要一杯飲。抹茶及咖啡的味道很平均,味道是略甜而又不失抹茶的茶味,當然抹茶再多下一點點會更好,因為現在喝起來是抹茶牛奶咖啡。完隻蘋果去核並加入吉士醬,再用酥皮包住去焗。酥皮焗得金黃,單單是外型就很吸引人。把蘋果批打開可以看到蘋果中心少量的吉士醬,吉士醬的味道很平淡而且又少得好像沒有什麼增值。蘋果其實焗得有點過淋，有點像燉蘋果那種淋，說不上非常好吃。梅味的啫哩放在冰塊上，吃的時候可以沾一下旁邊的黑糖水增加甜味。啫哩的顏色真的好漂亮，淡淡的黃色加上點點梅粒子，真的有如琥珀一樣。梅味很香又略帶點酸味，加上那一碗黑糖水再加一點甜味，味道很好。 Thursday, February 28, 2013. Sunday, February 24, 2013. Sunday, February 24, 2013.

4

July 2012 | My Gymnasium @ Toronto

http://kakayanc.blogspot.com/2012_07_01_archive.html

My Gymnasium @ Toronto. 星。馬。泰。越菜. Sunday, July 29, 2012. Tutti Matti 。 Summerlicious 2012. Summerlicious 終於又回來了,今次非常豪氣的請了單車男及蓮花露去吃一餐(其實只是$35每個人而已)。$35看似很貴,但當你見到平日一個主食也要$25 左右的話,$35 有前菜、主菜及甜品就相對變得平宜了! 及主菜均有四個選擇,三人行就可以試三款。 Braised suckling pig, roasted onions, tuna mayo and toasted country bread. Country bread 的形狀及味道均跟法包差不多,口感煙韌得很,加上那tuna mayo 亦說不出有什麼特別。乳豬切薄片,口感很嫩口而且有肉汁,不過調味淡了一點。如果我是在三文冶店吃的話,我會認為它是很不錯的了,不過以這個做前菜卻有點失望。 Homemade pates and terrines with grilled country bread. 法包,而且擺盆有點兒馬虎,而且顏色也太統一了。奶凍牛奶味濃濃的...

5

September 2012 | My Gymnasium @ Toronto

http://kakayanc.blogspot.com/2012_09_01_archive.html

My Gymnasium @ Toronto. 星。馬。泰。越菜. Friday, September 21, 2012. 跟友人本來約在茶不道吃便當,可惜最想試的鹽酥雞飯早早賣光。在街上逛呀逛,最後去了旁邊的肥牛粉試一試。平常去越南店都不會叫清淡的牛肉粉,反而喜歡吃帶點辣味的順化牛肉粉。沒有記錯的話,餐單上有兩個辣椒,的確湯底很辣。一開始吃的時候是辣得比想像中厲害,而且喝了一口要喝點水沖淡,吃久了便慢慢能適應。不過湯其實油了一點,而且辣得有點吃不到其他味道。粉是類似米線粗度的,挺滑亦有米味。材料方面則有豬手、牛肉及扎肉,每樣的份量非常多,扎肉至少有五大片,豬手亦有兩大件而牛肉份量則數不清,可以是食餸食到飽。 Friday, September 21, 2012. Labels: 星。馬。泰。越菜. Friday, September 14, 2012. 看雜誌時見到一整頁的廣告,說是以蒸餸做主打,看似挺健康的,所以找了一個中午去吃個午飯。店家在東海旁,地方不大但有數張大圓枱,適合多人聚會。明明記得這家店應該開了一段短時間,但不知為何餐牌感覺很殘舊的。 Friday, September 7, 2012.

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My Gymnasium @ Toronto

My Gymnasium @ Toronto. 星。馬。泰。越菜. Saturday, May 18, 2013. 對潮州菜沒有很熟識，什至連打冷也沒有吃過，所以這篇食記完全是以個人感受而寫的。這家餐廳一直存在了大概差不多七、八年吧，早餐吃得多，但吃晚飯倒是一個手指頭數完。豬紅結實而韭菜則還算嫩身，調味帶微微的辣，頗開胃的。款式多份量亦多，除了一般的紅腸、墨魚、豬耳等外居然有去骨鵝脾！鹵水頗香的，鹹鹹香香，而且鹵得還蠻入味。雙丸是墨魚丸及魚旦，各有四大粒。魚旦的魚味沒有很重但夠彈牙，而墨魚丸有墨魚粒增加口感，味道亦很不錯，湯倒是沒什麼特別的。其實是炸蠔餅，粉漿有點口而且炸得有點散碎，還是喜歡台灣的蚵仔煎多一點點。 Saturday, May 18, 2013. Wednesday, May 8, 2013. 鹹辣辣的不錯吃。最後還點了燴牛利，是非常粵式的做法，汁是豉椒炒牛河的味道，真有趣。粉皮（？）. Wednesday, May 08, 2013. Tuesday, April 30, 2013. Pho Hung Vietnamese Noodle Soup.

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