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

Holiday Appetizer: Deviled Eggs

Dear Readers,

Tis’ the season to be cooking and baking!!!!

With the holidays coming around the corner, a little inspiration kicked in and brought out the chef in me. During Christmas season, FOOD is the only thing I truly look forward to each year. This is the only time of the year wherein I let go myself, indulge with the food, and forget about the calories.

Tonight, I want to share with you a nostalgic recipe that has always been a part of my family’s holidays or special occasions. My grandma’s specialty are her delicious, creamy and savoury deviled eggs! Each time she makes deviled eggs, the fat kid inside me can put away about 8 FULL eggs by myself… yeah, it is THAT GOOD!!!

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This BASIC recipe is inspired by her with a little Dezleigh-twist to it.


-6 eggs



-Lemon & pepper seasoning

-Parsley flakes


IMG_0998 BEGIN: 

1.) Boil your eggs. You want perfectly hard boiled eggs, so I recommend letting it sit and cook thoroughly for about 10-15 minutes on high heat.


2.) Drain the water, and let your hard boiled eggs sit in ice for about 5 minutes to cool down.


3.) Peel the shell off your eggs and cut each egg in half.

4.) Using a spoon, scoop out the yolk (yellow part) and place the yolk in a separate bowl. Place the white part aside for now.


5.) Grab a spoon, and scoop 2 spoonful of mayonnaise (This is so hard to measure, so I tried to take pictures of how much mayo I normally put – note: you can totally add more or less mayo into your yolk mixture. Just start off slow and add as you go – just avoid putting TOO MUCH mayo because this will effect the consistency of the mixture being too runny/too wet and hard to pipe on)

6.) Season your yolk mixture. Just do a pinch of each seasoning listed above (no greater than 1/8 teaspoon is what I recommend). Then BLEND AWAY, until a creamy and rich texture has been achieved (you can use a hand mixer or just a regular fork will do the trick too).


7.) Pipe the yolk mixture on your hard boiled egg whites. Sprinkle some paprika on top for decor and taste – AND BOOOOOM: YOU’RE DONE!!!


This recipe is actually super, super basic!

You can totally get more creative with your deviled eggs by adding some bacon bits or trying different seasonings. It’s really up to you and your taste buds!

Enjoy 🙂

How to respond to

With love,

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!

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-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)

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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.

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

Getting aroundnew york

With love,

Mary Dezleigh Teodosio