Lechon Kawali

Pan fried pork bellies - crispy!

Sisig Fries

Pork jowl and ear with french fries! One of our most popular dishes!

Palabok

Cornstarch noodles in shrimp gravy topped with hard-boiled eggs, shrimps, crushed pork rinds, tofu and green onions!

Spring Rolls

Sumptuous spring rolls with sweet and spicy sauce!

Kanto on Toronto Fringe Festival

Kanto has been featured on the Toronto Star for this year’s Toronto Fringe Festival. The festival runs July 3 to 14 at various locations. (See fringetoronto.com for details.) Diona will be serving out of the PostScript at Scadding Court, 707 Dundas St. W.

From the Toronto Star:

Hungry theatregoers can visit the Fringe patio in between shows to grab a bite cooked to order by Kanto by Tita Flips, Toronto’s first Filipino street food vendor.

Kanto is typically found nearby, operating out of one of the shipping containers in Market 707, next door to the Scadding Court Community Centre, but chef and owner Diona Joyce (and maybe her mother too) will serve up a rotating menu of Filipino dishes from the PostScript patio, taking over Scadding Court’s entire outdoor hockey rink.

Some of Kanto’s specialties are lechon kawali (crispy pan-fried pork belly), lumpia (spring rolls), arroz caldo (a congee flavoured with lemon, green onions and garlic and filled with crackling, chicken, tofu and eggs), tapsilog (the Filipino breakfast version of steak and eggs) and sisig fries (Joyce’s fusion of lechon kawali and poutine). When it gets hot, the ice cream dessert halo halo will hit the spot.

Joyce’s catering and restaurant business has a nice connection to the grassroots passion of the Fringe Festival; she immigrated to Canada when she was 26 and worked jobs from McDonald’s to insurance broker before turning her love of cooking into her full-time gig.

Read the full article here!

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