Seven chefs tell us the best thing they ate in 2024 | Canada Voices

Food has a beautiful way of making you feel things. That said, tasting menus and fussy tweezer food were the last things I wanted to eat on my one – and only – night off from the restaurant kitchen. So, when I asked seven top chefs from across the country to share the best bite they had eaten this year, it wasn’t too surprising that they followed suit.

Instead of the fancy fine-dining joints you might expect, many of them opted for a comfort dish from unassuming eateries that centre on culture, genuine hospitality and a true sense of place.

Check out these chef-approved restaurants – from Neapolitan pizza with that trademark blistered crust to hidden-gem Korean street food – for a meal that truly hits the spot.

The Dish: Gindara Misozuke at Kishimoto, Vancouver

“Kishimoto supports local farms and embraces authentic Japanese dishes using fresh, local and seasonal produce. It’s a small 30-seat restaurant in the heart of Commercial Drive run by a friendly, close-knit team and a tiny but mighty kitchen. The real magic is in chef Akira Kishimoto’s unique seasonal offerings. Their Zensai set [menu for two] offers a selection of appetizers, almost like a mini-Kaiseki experience. Every bite is thoughtfully created and highlights his unique take on Japanese cuisine. The Gindara Misozuke – made Sugi-ita yaki-style – differs from the typical black cod or sablefish dishes at most Japanese-style restaurants. The local sablefish is marinated with white miso and a sake-kasu – the leftover fermented rice lees from making sake produced by Artisan SakeMaker on Granville Island. Chef Akira wraps the fish in a thin sheet of cedarwood and torches it at the table so customers can enjoy the smoky smell and watch the flame. They unwrap it, revealing a slightly sweet, smoky, flakey, tender piece of Gindara with delicious homemade pickled vegetables. Our two daughters loved the dish. It’s usually on the menu year-round, or at least some variation of it.” – Nutcha Phanthoupheng, chef-owner of Baan Lao

The Dish: Roasted Bone Marrow Escargot at Charcut, Calgary

“The bone marrow at the new Charcut in Calgary, in the university area, is unbelievable. It’s got some in-house-made panko or breadcrumb that they finish it with. There were snails on there, too, which made it over-the-top. A lot of people don’t actually know how to cook bone marrow. There are many ways, but many people just take bone marrow and stick it in the oven. Sometimes, it comes out half-cooked and weird and gross. There is a real process to make it really delicious, so you’re guaranteed it’s cooked properly. Co-chefs Connie DeSousa and John Jackson do an incredible job of something that sounds as simple as bone marrow. What attracts me to the place is many things, from the environment itself to the owners who care about the community. It’s about living a good healthy lifestyle plus having ethical farm-raised food. … And all that makes it easy to walk into that restaurant knowing I’m going to get a good meal that’s not out-of-this-world expensive and it’s gonna be delicious.” – Shane M. Chartrand, executive chef of Nehiyaw Cuisine and Top Chef Canada Season 11 competitor

The Dish: Hong Kong-Style Rice Noodle at Yin Ji Chang Fen (locations across the Greater Toronto Area)

“Yin Ji Chang Fen, which was established in the 1950s, is a beloved food chain known for its simple yet exceptional rice rolls and congee. While the space itself is unassuming, the rice rolls are truly outstanding, among the best I’ve had in Canada. My favourite dish has to be the Hong Kong-style Rice Noodle. Topped with their signature chili oil, it’s amazing: flavourful, aromatic and with just the right kick of heat. I could honestly eat this dish almost every day; it’s that good! The noodles are delicate and silky, sweet and salty, pairing perfectly with the rich spice of the oil. This dish has been a staple on the menu for as long as I can remember, and it’s one of the reasons I keep coming back year after year. It has stood the test of time, consistently delivering the same flavours every visit. It’s a true gem, and I never leave without ordering it!” – Imrun Texeira, chef-owner of Wanderlust Personal Chef Service

The Dish: Lemongrass Pork Banh Mi at Banh Mi A&B, Halifax

“Growing up on the edge of Halifax’s south and west end, there was the lore of a Quinpool Road curse – storefronts were a revolving door; restaurants came and went. Over the past few years, the curse has broken and at the heart of the lively Quinpool district lies Banh Mi A&B. The bright red storefront draws you into a cozy dining room; where I always receive a friendly greeting and a smile upon entry. I first went this past winter to grab a couple of sandwiches with my partner Sarah to bring down to the Halifax waterfront’s Evergreen Festival. The warm banh mi on that winter evening has not left my mind since. It’s hard to stray from my go-to order: lemongrass pork with pâté, a side of shrimp chips and a Viet iced coffee. The baguettes are always fresh, and the carrot and daikon give a bright, crunchy punch. The rich depth of the pork makes it one of the consistently best sandwiches and bang for your buck in the province. I can’t say enough about this place – their care, attention to detail and feeling of community shows through their food like a big warm hug. Afterward, walk a few blocks down for a can of PBR or a Cowboy Dad at Jellies, another one of Halifax’s best-kept secrets.” – Joe Martin, chef at Bar Stillwell

The Dish: Scarpariello Pizza at Pasqualino, Milton, Ont.

“I’ve tasted a lot of dishes in the past 12 months, but there’s only one that keeps me coming back for more. I am a huge fan of Italian cuisine. Luckily, five minutes away from my home, I can enjoy some of the most delicious pizzas in the country. Pasqualino is a family-run Italian restaurant in Milton, Ont. The vibe is relaxed and casual chic. The menu has everything you expect, but I always order the same things: simple wood fire-baked pizza and house-made pasta. In the past year, they’ve added a pizza to the menu called Scarpariello: a combination of parmesan, garlic, chili and olive oil. When it comes to Italian, I’m a bit of a purist. Margarita pizza was my go-to until I was introduced to this new magical pie. It is so delicious. I eat one at least every couple of weeks. The wine list is also exceptional. Frank Curciarello, the sommelier, is fun, passionate about food and wine and always has something special to share. Pasqualino is always a delicious pleasure to visit.” – Jason Bangerter, executive chef, Langdon Hall Country House Hotel & Spa

The Dish: Shrimp Toast at Soul’s Toast, off Malahat Highway, B.C.

“Perched along the Malahat Highway, Soul’s Toast is a hidden gem you could easily pass by without realizing what you’ve missed. Nestled between a gas station and a motel, this unassuming yellow food stall – with picnic tables out front and K-pop beats blasting in the background – offers more than a quick stop. Run by Soul, an incredibly friendly and passionate owner, this spot serves his unique take on Korean breakfast toast, though it’s certainly not just for breakfast. The first dish I tried was the Shrimp Toast, a sandwich with a crisp fried-shrimp patty, cabbage slaw, pickles, egg and Soul’s signature ‘angry sauce’ between two slices of toast. The textures and flavours were remarkable. Each bite offers a contrast between the crunchy shrimp and the tangy slaw. Not only is it delicious, but the portions are generous, offering great value. After trying the shrimp, Soul recommended the Chicken Toast – fried chicken, egg, cabbage and that same addictive sauce. Though unassuming, the location offers a beautiful view of the Brentwood Bay inlet. Whether you’re a local or just passing through, Soul’s Toast is worth the stop. If you know, you know.” – Kimberley Vy, pastry chef of the Inn at Laurel Point

The Dish: BBQ Duck & Wonton Noodle or BBQ Pork Noodle Soup at Supreme Taste, Toronto

“My most memorable dishes this year have to be the BBQ Duck & Wonton Soup and the BBQ Pork Noodle Soup at Supreme Taste on Broadview Avenue in Toronto. My wife and I go in there often, but we haven’t found time together recently. So, I popped in after finishing work early a couple of weeks ago. Ben Yin, the owner, is a great guy. He and his team are so hospitable – they always welcome us with big smiles. Supreme Taste does great Cantonese-style roast meats. My favourite is BBQ Pork Noodle Soup with Char Siu pork, which they serve with egg noodles and shrimp wontons in a big bowl with broth. As you eat, all the flavours combine to create an even greater flavour of hoisin, Shaoxing [rice wine] and caramelization from the roasting of char siu. Another favourite is the BBQ Duck & Wonton Noodle. The duck fat and roasting juices render in the broth, creating this megaflavour of umami in an already rich wonton broth seasoned with white pepper. It’s just one of those dishes that really makes me smile when eating on a colder night.” – Steve Allery, chef de cuisine at Sammarco