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Ranked by verified ratings, mentions, and signature picks
Indonesian · Old Toronto · $$
Slow-braised beef cooked down in coconut milk and spice paste until nearly dry — deeply caramelized, fork-tender, with layers of lemongrass and galangal
Indonesian · Old Toronto · $$$
Slow-braised short rib or chuck in a deeply reduced coconut-lemongrass paste — the benchmark dish to judge any Indonesian kitchen by
Slow-cooked in coconut milk and spice paste until nearly dry, with a dark, concentrated crust and intensely savory depth that improves with every bite
Indonesian · Mississauga · $
Slow-braised beef in a concentrated coconut-chili paste cooked nearly dry — deeply savoury with caramelized edges and layered spice
Indonesian · Old Toronto · $
Slow-braised beef in a thick, reduced coconut and spice paste — deeply savory with the caramelized intensity that only comes from long cooking
Korean Fried Chicken · Old Toronto · $$
Slow-cooked in a rich coconut and lemongrass-forward rendang paste — the Malaysian anchor of the menu where the Korean-Southeast Asian fusion is most explicit
Malaysian · Scarborough · $$
Slow-braised beef in a thick, deeply spiced coconut paste that clings to every fibre — should be dry-fried at the edges with concentrated flavour
Malaysian · Old Toronto · $$
Slow-braised beef in a concentrated dry coconut curry — deeply spiced and tender, the caramelized exterior is where most of the flavor lives
Indonesian · North York · $$
Slow-braised beef in a dry coconut-and-spice crust — deeply savoury and fragrant, built for eating over white rice
Malaysian · Mississauga · $
Slow-braised beef in a dry, intensely spiced coconut paste — caramelized and falling-apart tender when done right
