By ROMY MARQUEZ
It was on this cool Friday night of April 8 that media friends and I were walking along Queen St. near Yonge. We haven't seen much of the east part of that streetcar-filled avenue. So, from that famous intersection we explored the area within five kilometers.
Past Ontario and before Parliament steets, still on Queen East, we decided to drop by a restaurant named Oriental Taste. Its facade stands out in the rows of old and new buildings because of its distinctive orange and brown color.
To go there by streetcar from downtown, take streetcar #501 to Neville Park and get off at the Parliament stop. On the way back, the same streetcar goes to Humber.
Oriental Taste is a good place to dine in and to relax. That's what this place is all about in the heart of Toronto. The food is excellent.
I ordered fried chicken and was pleasantly surprised to see half of it cut in several manageable pieces, with two legs, and served on a bed of fried chicken rice.
It wasn't only good. It was the best fried chicken I ever had since I left the Philippines nearly 20 years ago!
During those times in Manila, I enjoyed chicken in two places only - Aristocrat on Roxas Blvd. in Malate for barbecue chicken, and Max's Restaurant in Ermita for fried chicken.
The fried chicken here at Oriental Taste is outstanding though I still have to go visit the recently-opened Max's franchise in Vaughan and see how it fares. Absent that, I swear I'd go for Oriental Taste any time. (See ad: http://www.youtube.com/watch?v=Wdd8XEOTk50&feature=mfu_in_order&list=UL)
My "love at first bite" with Oriental Taste chicken told my curious mind: what's the secret here? who's behind the menu, specially the fried chicken?
And that led to one question after another.
I didn't realize the restaurant is owned and managed by a family, brothers and sisters, who are so gifted with culinary expertise and a gift for gab.
Gill Yu, also affectionately called Gail, is the manager, bar tender and customer relations person. Talented and beautiful, she's one reason the restaurant is at the top.
The other reason is her brother Jackie Li, the unpretentious and very knowledgeable chef who knows what makes a good food.
I learned that Jackie was head chef of Singapore Hilton before they put up Oriental taste almost 20 years ago. Knowing that now, all my questions became mooted. The food that Jackie prepares just speaks for itself.
As I munched on the chicken, the thought that was on my mind was that Singapore's loss is Toronto's gain.
Visit Oriental Taste and be prepared to affirm what I just said.
