Multicultural Mash-Ups: three brazen interpretations of Canada’s cultural mosaic on a plate
Owners Leemo and Leeto Han have captured Ossington’s Korean past and hipster present in a noodle bowl. Loaded with Korean staples, like kimchee, enoki mushrooms and crumbled rice cakes, and American non-perishables like Spam and Cheez Whiz, it’s what a South Korean would’ve made with American military rations in the ’50s. 90 Ossington Ave., @TO_ODDSEOULS.
Susur Lee’s particular style of Canadian-Asian cuisine has defined fusion in Toronto for a decade. At Bent, he’s thrown Latin American flavours into the mix, combining taro root tortillas, chiles and plump chunks of Maritime lobster with Mexican chipotle salsa, mango and guacamole. 777 Dundas St. W., 647-352‑0092.
The Berkshire pork roast and gravy come from a British heritage breed sow, nodding to Toronto’s colonial past, and the Asian veggies, like bitter Chinese broccoli and South Asian winter melon, bring the dish into the multiculti present. 66 Wellington St. W., 416-364-0054.
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