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The soy garlic fried chicken has a rich flavour with an umami kick.(Suresh Doss)
Food writer Suresh Doss, in conversation with CBC
Metro Morning host Ismaila Alfa, on the growing popularity of fried chicken.
Suresh Doss: Ismaila, I ve noticed 5 or 6 places new every week that are offering fried chicken in some form. Or restaurants that used to have a completely different menu, but they re now offering fried chicken.
Ismaila Alfa: Why do you think it s getting so popular?
Suresh Doss: I think generally when people are ordering takeout, they want to order foods they can t easily make at home. I d rather order fried chicken from a place that does them regularly and well without messing up my kitchen, with all the frying oil and mess. Also, fried chicken travels really well
Posted: Feb 20, 2021 6:54 AM ET | Last Updated: February 20
Steam may be good for potatoes and rice but can ruin your fries on the ride home, writes food columnist Andrew Coppolino.(Spencer Platt/Getty Images)
Since restaurant customers some reluctant to return to dining rooms will continue to use take-out and delivery more than they did before the pandemic, it s good to learn how to recover full food flavour at home.
When it comes to delivery-app transport and curbside pick-up, time, temperature and distance travelled all take their toll on food quality.
However, if you want your take-out meals to more closely approximate the experience of eating in a restaurant dining room, there are a few quick and relatively easy steps you can take yourself.
Posted: Feb 04, 2021 7:50 AM ET | Last Updated: February 4
Alma and Kojin in Toronto are collaborating on a two-week Lunar New Year menu.(Suresh Doss)
Food writer Suresh Doss, in conversation with CBC
Metro Morning host Ismaila Alfa, has some interesting new ideas to share for Lunar New Year dining.
Suresh Doss: Around this time every year I get a lot of requests from listeners asking for Lunar New Year recommendations. In the past, I would join my friends who observe the holiday. We would head up to Richmond Hill for large multi-course feasts or we would go to downtown Chinatown for some Dimsum. But this year, the question is; how can you bring that home?
PODCAST: Spacing Radio 053, Food and Community
The pandemic has been an existential threat to restaurants, cafés, and bars in cities across Canada. It’s also been a financial blow to many, threatening their food security. In this episode, we look at the impact on the the business, ethics, and community of food in the city.
Wine expert Krysta Oben talks about starting a new business, just as the pandemic struck.
Writer, editor, and CBC Food Guide Suresh Doss talks about COVID’s impact on the many different food-based communities across the GTA.
Toronto Association of BIAs Executive Director John Kiru talks about plans to bring back programs to help restaurants create socially distanced outdoor dining spaces next summer, following the largely successful CaféTO and CurbTO programs last year.