Dear Readers,

This post is seriously sooooo long overdue. BUT NOW WE ARE HERE.

Our past trip to Toronto was seriously a FOOD trip meant to satisfy my cravings, hunger, and desire to EAT… EAT GOOD… EAT YUMMY THINGS – and Toronto did NOT disappoint. The following places I’m about to share with you all, are my favorite food or drink joints in the SIX, or what’s better known as TORONTO!

WARNING: The following photos and stories will get you hungry.

All of the restaurants are ordered at random. (All of them ARE great)

1.) PAI 

Address: 18 Duncan St, Toronto, ON M5H 3G8

This place was so busy when we went, and after eating their food, I truly understood all the hype about this Thai restaurant. THEIR FOOD SPEAKS FOR ITSELF. I had the Khao Soi with braised beef and it was phenomenal. Jason, had the Chiangmai Beef Noodle soup and he was very, very, very happy as well.


Address: 115 Fort York Blvd, Toronto, Ontario

(multiple locations but this is the one we went to)

What more can I say… but I’m going to have to let the ramen pics speak for itself on this one.

I had their Tonkotsu… and the broth was next level heavenly.


Address: 669 Queen St W, Toronto, ON M6J 1E6

This restaurant took me back to my Filipino roots and they did that with lots of modern twists. As you all may know, I am Filipino and I’m always in search for good Filipino restaurants that will do my “Pinoy” taste buds justice when it comes to my homeland’s food. Surely, Lamesa DID THAT.

We had, sisig, adobo, and kare-kare from Lamesa, and I recommend all three dishes without any doubt in my mind!


Address: 15 William Kitchen Rd, Scarborough, ON M1P 5B7

Another place that got the inner Filipino kid in me bursting out tears of joy, was JOLLIBEE!

Jollibee is an iconic fast food chain in the Philippines – our version of Mcdonald’s, but with fried chicken, spaghetti and halo-halo. Jollibee directly represents the Philippines in many ways… and being able to eat there made me nostalgic and Jolli-happy!



Address: 89 Harbord St, Toronto, ON M5S 1G5

This is the go-to place for every brunch lover out there! The cafe itself will satisfy all your IG food pics needs. From chic couches and pillows to beautiful mirrors and to pretty pink wall paintings, the cafe was the definition of PRETTY.

I had their Eggs Benedict and it was soooooo yummy!



Address: 814 Dundas St W, Toronto, ON M6J 1V3

Jason is a serious pho fanatic, and we couldn’t had completed a trip out to Toronto without a pho stop.

We tried Oxtail, and the restaurant had some serious OG phos. I had their Oxtail pho and it was delicious… just thinking about it now, surely made me drool a little.


Address: 65 Front Street West, York Concourse #222, Toronto, ON M5J 1E6

(multiple locations but this is the one we went to)

This cheesecake is so popular… so we had to try it too!

And I am so glad we did, because that cheesecake was so fluffy, so creamy, and just had the perfect level of sweetness. It was perfect in every shape, way and form! My personal favorite was the chocolate cheesecake!


Address: 5 St Joseph St, Toronto, ON M4Y 0B6

Are we truly from an Asian decent if we don’t make time for bubble tea???

Of course, our boba addiction led us to The Alley. Another local popular spot who serves hearty milk teas and sweet fruity drinks.

I had the Brown Sugar Deerioca and it was… just… amaziiinnnng.

And with that, I’ll leave you guys hungry and craving for some good food.

When in Toronto check out these spots, and let me know what you think!




Mary Dezleigh Teodosio

Chicken Curry

Dear Readers,

Long time, no recipe! Due to the lack of food content, I finally got back in the kitchen and cooked. Today, we’re making chicken curry!

Processed with VSCO with a6 preset


-Coconut oil

-4 cups coconut milk

-5 teaspoon curry powder

-3 teaspoon salt

-1 teaspoon pepper

-1 teaspoon yellow mustard seed

-12 pieces of chicken thighs (roughly 5 lbs)



-bulb of garlic

-spinach (4 hand fulls – best way to measure it)

Processed with VSCO with a6 preset


1.) In a big bowl, add chicken, curry powder, salt, and pepper together. Then mix. Let it marinate for roughly 10 – 15 minutes. Within this time, prepare everything else.

2.) Grab your blender.  Puree coconut milk, garlic, and peeled ginger altogether, until a creamy and smooth liquid is reached.

3.) Using coconut oil, sauté onions until golden brown.

4.) Add marinated chicken. Cook for 10 minutes.

5.) Add pureed coconut milk with garlic and ginger, into the pot. Then add yellow mustard seed.

6.) Let it cook until it boils in high heat, then reduce heat to medium. Cooking time around 30 to 35 minutes.

7.) Then add spinach and let it cook for another 3 to 5 minutes in low heat.

Processed with VSCO with a6 preset

8.) Serve chicken curry with rice! AND ENJOY!

Getting aroundnew york

With love,

Mary Dezleigh Teodosio

Chicken Breast with Gluten-Free Mushroom Sauce!

Dear Readers,

For the past week, I’ve been taking care of my step-dad who is a diagnosed celiac. My mom usually prepares his food, however my mom is on a lovely vacation in Asia with her friends – thus, I’m the one taking care of the cooking at home. As I had talked about before, my dad is a celiac which inspired this gluten-free recipe.

Processed with VSCO with j2 preset

Let’s get cooking!


-6 chicken breasts

-Olive oil

-2 tablespoon of butter

-Salt & pepper

-454 grams mushrooms

-5 cloves of minced garlic

-2 tablespoon glutinous rice flour

-1 cup chicken broth (no additional salt)

-Oregano (garnish)

NOTE: Campbell’s Chicken Broth contains barley yeast extract****

Normally my mom cooks using this and my step-dad manages to tolerate it. However, depending on the severity of your celiac you might take a note of that. As a replacement, use any chicken broth or stock with a legit gluten free label such as the brand “Kitchen Basics”.

Please read

Campbell’s Broth Ingredients

Thank you to Bronte Bowerman for catching this!


Processed with VSCO with j2 preset


1.) Season chicken breasts with salt and pepper. Do both sides.

Processed with VSCO with j2 preset

2.) In a non-stick pan, heat olive oil and start frying your chicken breasts. You want to create a nice sear and cook the chicken thoroughly. Cook the chicken breasts for 20-25 minutes until a beautiful sear has been achieved. Temperature of the chicken must reach 160-165 degrees Celsius to ensure it has been cooked well.

Processed with VSCO with j2 presetProcessed with VSCO with j2 presetProcessed with VSCO with j2 preset

3.) Remove chicken off the pan once it has been cooked. Clean the pan to prepare for the mushroom sauce.

Processed with VSCO with j2 preset

4.) Melt butter, then add mushrooms to cook.

5.) While the mushrooms are cooking, mince the garlics. Then add the garlics into the pan.

6.) Sauté together for 3-4 minutes.

7.) Add flour and stir.

Processed with VSCO with j2 presetProcessed with VSCO with j2 preset

8.) Add 1 cup of chicken broth into the pan. Let it simmer and stir until the sauce thickens. Simmer for 5 minutes. NOTE: Please check the ingredients of your chicken broth. Campbell’s contains barley yeast extract. As mentioned above, my step-dad doesn’t react too negatively with this product. This is just a warning to those who are hypersensitive to gluten. 

Processed with VSCO with j2 presetProcessed with VSCO with j2 presetProcessed with VSCO with j2 preset

9.) Place the chicken back into the pan with the sauce. OR plate the chicken and pour the sauce on top. Garnish with oregano and SERVE!

Processed with VSCO with j2 presetProcessed with VSCO with j2 presetProcessed with VSCO with j2 preset

10.) EAT UP!!!

I hope you all enjoy this delicious recipe!!! I highly recommend eating this with rice! OR on its own, if you’re on a diet 🙂

With love,

Mary Dezleigh Teodosio