Chef Wing Li and Linda Liu
First time participants Linda Restaurant served curry three ways: shrimp cocktail with Thai yellow curry in a cucumber cup; vegetarian yuba dumpling in Thai sour curry; and crispy beef with Thai panang curry wrapped in a curry tortilla. Besides the trio of one-bite curry courses, executive chef Wing Li (pictured here with owner Linda Liu) made an elaborate display of vegetable carvings and dough goldfish. The restaurant is working with Ti Foods to develop content for authentictastes.ca
More: www.torontolife.com/daily/daily-dish/restauranto/2012/05/...
Chef Wing Li and Linda Liu
First time participants Linda Restaurant served curry three ways: shrimp cocktail with Thai yellow curry in a cucumber cup; vegetarian yuba dumpling in Thai sour curry; and crispy beef with Thai panang curry wrapped in a curry tortilla. Besides the trio of one-bite curry courses, executive chef Wing Li (pictured here with owner Linda Liu) made an elaborate display of vegetable carvings and dough goldfish. The restaurant is working with Ti Foods to develop content for authentictastes.ca
More: www.torontolife.com/daily/daily-dish/restauranto/2012/05/...