Heated
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Heated

Why Are Diners Suspicious of Toronto’s Most Exciting Thai Food?

For starters, they have a problem with cask-strength fish sauce

Sai Grok Leuang, or house-made Thai blood sausage with a dipping sauce of fermented shrimp paste. All photos via Favorites’ Instagram.

When the health inspector showed up at his new restaurant, Jesse Fader just shook his head and chuckled. As co-owner of several Toronto restaurants, Fader is no stranger to the Goldilockian reactions of diners: too hot, too cold, too big, too small…

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corey mintz

corey mintz

Corey Mintz a food reporter, focusing on the intersection between food with labor, politics, farming, history, ethics, education, economics, land use & culture.