Rice and Flame reminds us how rice has been cooked for centuries: grains simmered patiently over an open flame. While most of us now rely on plug-and-go rice cookers, traditional Chinese claypot rice is made in clay or earthenware pots. It requires careful heat control and a bit of oil, but the reward is a pot of rice that’s fluffy and moist on top, with a deeply satisfying crunchy crust on the bottom.

When Instagram started buzzing about Rice and Flame’s “ancient” claypot rice, I was intrigued. It was winter, and a hearty pot of rice sounded exactly right. That said, I was also wary since the social media hype seemed more focused on the restaurant’s aesthetics and décor than the food. And while Rice and Flame is bright, airy, and comfortable, white chairs be damned… I came for the rice.

While many diners gravitate toward the braised pork belly, I knew the richness would be too much for me. Instead, I went with the golden satay beef pot rice ($22.99), which proved more up my alley. The satay flavour is subtle, with the well-marbled brisket tasting closer to Taiwanese braised beef with just a hint of earthiness. The rice itself was deeply flavoured, and the sauce helped form a beautifully caramelized crust, which was exactly what I was hoping for!

That said, the beef cuts were hit-or-miss. Some pieces were tender and flavourful, while others were tough and gristly and really should have been discarded. The surprise standout? Soft, chewy pieces of tendon that were easily my favourite part, and I wished there had been more.

Diners choose a rice base of bok choy with salted pork or mushroom and diced beef. Unfortunately, there doesn’t appear to be a vegetarian option. I stuck with the beef base, which worked overall, though the “diced beef” was really halved beef balls like those you’d find at hot pot restaurants. The mushrooms, meanwhile, were sparse and felt like an afterthought.

Rice and Flame could also rethink the order in which dishes are served. After such a flavourful start, the rainbow braised chicken pot rice ($19.99) felt flat by comparison. Even the theatrical shaving of an herb, resembling a small log of wood, over the rice didn’t help. To this day, I’m not sure what it was or what it contributed.

The chicken and potatoes were tender, but aside from a faint lingering spice, the dish lacked depth. Worse, the rice was overly oily and failed to develop much of a crust - the very thing claypot rice is celebrated for!

Life has a funny way of making you feel old. I soon realized this “ancient” technique is exactly how claypot rice was prepared when I was younger except with modern toppings now instead of preserved meats, chicken, and spareribs. What stood out most at Rice and Flame was an intense charcoal flavour, especially in the chicken dish, which crossed the line into overpowering for me.

Thankfully, we ended on a high note with the brown sugar glutinous rice cake ($6.99). The oozing syrup inside helped wash away that almost butane-like aftertaste. These were excellent - a crisp exterior giving way to a soft, chewy centre with a rich, molasses-like sweetness. I couldn’t finish the chicken rice, but these disappeared in a flash.

Rice and Flame nails the look and the service - it’s bright, welcoming, and clearly designed to impress. But when it comes to claypot rice, that comforting crust and deep, nostalgic flavour just didn’t consistently deliver. I’m going to chalk this one up to social media hype.

I can only imagine how busy Lake House Restaurant gets in the summer. Located at a convenient halfway point between Toronto and Niagara-on-the-Lake, just off the highway, it’s an ideal stop for a meal either before or after a day of wine tasting… especially if you want to avoid the winery crowds.

During our late-winter visit, things were much quieter. The slower pace meant most tables were seated by the large windows, giving diners a clear view of the vast, albeit muddy, Lake Ontario.

If you enjoy condiments the semolina crusted calamari ($26) comes with four dipping sauces: sweet-curried aioli, sweet chili, basil pesto aioli, and sriracha aioli. It would’ve been nice if at least one packed a bit of heat, but they’re all tame, adding flavour without overpowering the squid. Thankfully, the semolina crust was excellent - crunchy, light, and not oily at all. The portion is generous and easily shareable between two or three people.

A newer addition to the menu is the short rib sandwich ($34), and it’s a good one. Large chunks of tender, flavourful beef are topped with sautéed mushrooms, crispy onions, arugula, and brie. The cheese adds a creamy richness that makes the sandwich stand out. The menu notes a horseradish aioli, but any zing from it gets buried under the slightly sweet braising sauce, which was too sugary for my taste. I would’ve preferred it kept more savoury. The sandwich is already quite saucy, and yet more sauce arrives on the side. Good for fries if you choose to switch the salad to spuds.

After hearing plenty about the Great Canadian Burger ($29), I couldn’t resist splitting one, though I ultimately wish I hadn’t. The short rib sandwich is better. The burger is hefty, with a thick beef patty that’s overly dense and heavily mixed, giving it more of a frozen-patty texture than the crumbly tenderness of a good homemade one.

The potato bun also struggled to hold up against the avalanche of toppings: grilled peameal bacon, cheddar, onion, tomato, arugula, pickle, and two sauces. I’m not sure why the kitchen insists on sweetening everything - the burger comes with caramelized onion bacon jam and a maple chipotle aioli, both quite sugary. If you enjoy sweeter savoury dishes, you’ll probably like it. Otherwise, I’d skip the handhelds.

On our weekday lunch visit, the restaurant was well staffed and attentive. Even though we never felt rushed, we were in and out within about an hour. If anything, the service bordered on overly attentive… during that hour we were interrupted six times by four different people checking if everything was okay. My suggestion: let the primary server handle most of the check-ins, and only have others step in if things get busy.

Lake House Restaurant nails the setting and hospitality, but the kitchen’s heavy hand with sweetness doesn’t always work. Still, for a scenic lunch break on the way to Niagara, it’s a comfortable and convenient stop.

When a server says, “I have some bread coming for the table,” I assume it’s complimentary… but not at Carmelina Restaurant. While not an exorbitant charge, we did notice a $3-per-basket fee on the bill. You can upgrade to garlic bread for $13, which gets you four slices of fluffy, warm bread brushed with oil and garlic, topped with shredded parmesan, plus a trio of dips and olives. Again, not outrageous, but a bit more transparency would’ve been appreciated.

Especially since I didn’t really need the extra carbs. Carmelina’s portions are generous. The grilled calamari ($22) arrived as two smoky pieces of squid on a bed of tropical salad with grilled peppers and olives. It was nicely cooked: tender, full of flavour and felt fresh thanks to all the vibrant accompaniments. Unfortunately, I barely made a dent in the salad, let alone the toasted poppadum bowl, before the mains came flying out.

Pacing is a real issue here. For a restaurant with live entertainment - a loud but talented musician serenading us first on piano, then guitar - Carmelina seems eager to rush you through your meal. The busboy repeatedly tried to clear the wooden garlic bread board while there were still pieces on it. We joked that maybe they were running low on boards and needed it back immediately.

Sure enough, when the lobster and shrimp risotto ($37) hit the table, I hurriedly finished my last bite of salad before the remaining calamari was whisked away. The champagne and saffron infused risotto was rich and plentiful. While the half lobster tail was overcooked and chewy, the five sizeable prawns were well prepared and thankfully made up for it.

The pappardelle al verde ($33) was a flavour bomb: mushrooms, caramelized onions, arugula, gorgonzola, and sundried tomatoes folded into a creamy, nutty sauce. The noodles had that proper fresh chew, which made the dish especially satisfying. And finally, once the mains landed, we were mercifully left alone to eat and enjoy the crooning serenade.

Even though we couldn’t finish our mains, we still made room for tiramisu ($14). Moist, creamy, and unmistakably homemade, it was a comforting end to the meal. A slightly stronger espresso hit would’ve made it perfect, but I was happy regardless.

Carmelina delivers generous portions and comforting Italian flavours, but the rushed pacing and lack of transparency take away from what could otherwise be a relaxed, enjoyable night out. Slow down the service, be clearer with pricing, and this place could really shine.

Located in a newly constructed plaza, Son's Dai Pai Dong is already a fixture among the handful of businesses operating. It’s surprisingly busy for a weekday lunch, with a small line forming by 1 p.m. on a Wednesday. Thankfully, the wait isn’t long. Tables turn quickly, likely because the tightly packed folding tables and hard-backed chairs aren’t exactly built for lingering. But what do you expect? This is a dai pai dong, or food stall for those who prefer English.

Their gimmicky chilled sweet and sour pork ($19.88) is what draws people in, and I’ll admit it worked on me. As a huge fan of Stephen Chow the dish immediately caught my attention. In his film The God of Cookery, there’s a cooking competition where one of the contestants serves sweet and sour pork encased in ice. The idea is that the cold rapidly hardens the sauce, creating something crunchy on the outside and hot on the inside. It’s pure slapstick, and I’ve watched it more than once.

So, when a similar dish popped up on my feed, the nostalgia hit instantly. At Son’s, they take a straightforward approach: a plate of sweet and sour pork topped with a scattering of ice cubes. From what I remember, the movie version involved tossing the pork with ice to semi-freeze it, not simply serving it with cubes on top.

As expected, the ice melts quickly, so you’ll want to dive in right away. At first bite, the pork is crispy and slightly more candy-like than usual, but the difference is subtle. Once the ice starts melting, things go downhill fast. We ended up moving the pieces onto another plate to avoid them becoming cold and soggy. It’s a fun one-time try, but not something I’d order again.

In the dish are pieces that look like garlic cloves. Bite into one and you get a burst of tangy, juicy sweetness. They seem more like pickled shallots, and it’s a surprisingly pleasant addition.

While their menu offers razor clams ($26.88), you can also order stir-fried clams ($18.88) off menu. The portion is generous and enjoyable, but a bit too sweet, tasting more like sweet bean than black bean sauce. It’s missing that punchy aroma and garlicky finish that usually defines the dish.

The Typhoon Shelter seafood noodles ($19.88) are better described as stir-fried noodles with shrimp and pork. It’s a letdown. Traditionally, this dish features a mix of whatever seafood is freshest, so it should feel abundant and varied. At the very least, a few pieces of squid would help justify the name. Despite its deep colour, the noodles lack flavour and wok hay, tasting like something we’d throw together at home… and I’m not exactly a great cook.

Our table found their dry beef ho fun ($12.99 for lunch portion) more impressive. While the soy sauce could be distributed more evenly, it delivers better wok hay. The rice noodles are chewy, and the combination of green onion, red onion, and bean sprouts adds a satisfying crunch.

Tucked into a corner of the Chartwell Shopping Centre, near the newer standalone buildings, is Di An Vietnamese Cuisine. Step inside and the aroma of rich broths practically begs you to sit down and stay awhile. This isn’t the minimalist Vietnamese restaurant of my childhood, where tables were crammed together, menus laminated, and the goal was to eat quickly and leave. At Di An, you’re encouraged to linger, chat, and order a few courses… not just a single bowl of noodles.

The crispy netted rolls ($12.95) arrive looking delicate, but the light, lacy exterior gives way to a dense filling of minced pork, shrimp, egg, and glass noodles. It’s surprisingly hefty for something so dainty.

If you're a table of four, the combo spring rolls and fresh rolls ($15.95) is ideal when you can’t decide what you prefer. While I love a good crunch, after the richness of the netted rolls I found myself craving the simplicity of the fresh rolls, where the flavours of shrimp and pork really stand out. Sometimes, simpler really is better.

If you’re a fan of bold carpaccio-style dishes, the Di An rare ribeye salad ($15.95) is worth considering. Thin slices of briefly seared beef are tossed with Thai basil, mint, red onion, chilies, peanuts, cucumber, and lime juice. This “salad” leans heavily into herbs and acid -  a little too much for me, as it overwhelmed the beef. I couldn’t help but think that blending the herbs with citrus and oil into a dressing and pairing it with beef, onion, carrot, and cucumber might bring better balance.

The crispy chicken wings ($18.95 for a large) were delicious. Lightly battered and incredibly crunchy, they’re seasoned simply with salt and a subtle spice (possibly coriander?). There’s no sauce in sight, but they’re clearly marinated being deeply flavourful on their own.

I remain conflicted about bone marrow pho ($20.95). Some swear by the smoky richness it adds, but I find the broth needs to be plentiful and piping hot to properly melt the marrow into the soup. As a pho purist, I prefer a cleaner broth and Di An’s delivers exactly that: flavourful without relying on excess salt.

The bowl is generously loaded with rare ribeye, beef balls, and brisket, while an abundance of fresh herbs keeps everything from feeling too heavy. Even after everything I’d already eaten, I still found myself craving the noodles.

For something more interactive, a duo or larger group should consider the hot pot and grilled rolls ($42.99). It arrives with a side of aromatic beef wrapped in peppery betel leaf. My first experience with these, and I can absolutely see them replacing spring rolls as an appetizer on certain visits.

The combo also includes a small pot of onion-rich beef soup that almost leans into French onion territory. You cook thin slices of ribeye to your liking, then build fresh rolls using vermicelli, herbs, green apple slices, and rice paper. My DIY roll was generously stuffed, and the juiciness of the freshly cooked beef added so much flavour that no dipping sauce was needed.

To round things out, Di An’s Thai iced tea ($6) comes in green or red. I tried the green version: its vibrant colour is matcha-like, but the flavour is lighter and slightly floral, making it a refreshing end to the meal.

From rich broths to playful DIY dishes, Di An offers more than just a quick pho fix. It’s a great option when you want to linger, talk, and eat well without feeling rushed.