SoSo Food Club balances Szechuan, Xi’an and Shanghai cuisine - low carb dishes chinese restaurant

Talk about insufficient commitment and over-delivery.
The name of the SoSo Food Club contains mediocrity, so expectations for it are low.
The new Chinese restaurant website promises "nice" dumplings and "nice" drinks.
"I grew up in a restaurant whose name is legendary, famous or excellent.
We thought it would be interesting to make fun of it, "Hong Kong-raised co-
Chen Nan, owner (
Otto Bierhalle).
Thankfully, SoSo proves that it is better than adequate (
Although the title will still be written by itself if it is really mediocre).
It features food from Sichuan, Xi'an and Shanghai, with elegant, daring and refined peppers.
An alliance of event planners, marketers and concert lighting installers supports SoSo. The group —
Daniel Tal, Thomas masmejean, Conrad derosk, Matt ekenweiler, Navi Sanga, Steve Godby and Sarah BrownDuncan —
Bringing together their talents, turning a former sports bar into a quirky space, starting with a total memory of 2012, which begins with the neon entrance arch and pawnshop logo.
In addition, there are bars and restaurants with blue-green, pink and Chrome colors on display.
It evokes Chinese films, such as millennial Mambo and 2046, plus Pink, Chen said --and-
She grew up in a green building.
I said they could shoot the Miami Vice reboot here because the phone had wires so I didn't sit on the potted palms and sicca rattan chairs.
Pink everywhere: menus, chopsticks, and even special --
Order bathroom equipment.
Good service under all programmable led.
Staff can change quickly between plates and cutlery.
They walked smoothly.
Among the customers from the bar storage area to the newly vacant table (
But the round window booth that always seems to be kept is not).
The server accurately describes the food
Friendly wine, know to let them breathe after opening.
Lia, the bar manager, said (ex-Bar Raval)
In a Chinese restaurant in Toronto, so many matches were found.
Jasper Wu, 33, is in charge of the kitchen.
He won the honor at the Miss's Asian restaurant in Parkdale, where he made homemade seafood sauce and showed a hand on the fried rice.
Here, the lotus root and bamboo shoots of pickles ($5)
For a relatively mild appetizer, bake bread wrapped in spiced pork belly ($8)
The menu says "Chinese burger"
Wu said the goal is to "open people's minds.
I want them to experience Chinese food outside Chinatown.
Therefore, start the Sichuan Road with cold dishes: wing beans and sliced cucumbers in simple soybean seasonings ($7)
Or squid and fennel ($13)
The old vinegar is unified.
These two are the prelude to tenderness to go beyond the fiery fun.
Like the mouth, Pepper plays an important role in SoSo.
Numb Sichuan pepper.
Lamb with spinach noodles ($17)
This is a delicious dish that falls behind the throat like a bottleup emotion.
The wide noodles are chewy and woven with fried meat, cumin, scallions and bean sprouts.
They are so delicious that they can't finish it. it's better than a little old Dandan noodles (
$16, $1 to eat on wheels).
But it's more than just chili.
Yes, hot and sour soup ($8)
There is enough fermented Thai bird-eye Pepper to let the nose flow away.
But it also tastes like dried mushrooms.
Really, cold steamed chicken ($9)
Apply with chili bean paste, but the sweetness of cooked beets and Medlar on the plate still exists.
Although the whole depth-
Fried fish ($34)
The top is fresh Dutch red pepper, you can also put green onions and ginger on the plate, as well as black bean sauce on steamed clams, which sounded the alarm to the firm fish.
Wu made three versions of Sichuan's famous mapo tofu, including a vegetarian tofu with hummus and stone cakes.
The $32 lobster change is not shown on the price tag.
Cube tofu is more than a lack of tail and claw meat from a tofu
A pound of lobster, but the cost is more than double that of SoSo's standard minced pork.
With the continuation of the food and the increase of the spicy degree, people welcome the refreshing rice ($3).
There's no-pity.
True Buddha basket ($15), a crisp-
The creamy taro nest is scented with octagonal anise, with cauliflower, corn, green olive leaves and garlic. Much garlic;
More laces every day
Fried vegetables ($9)
Baby Cabbage.
You will feel dessert ($8)
It will be a breathing machine for hot peppers.
This was the case at first.
Wu was poaching deep sea dogs last month, so
A honey syrup called Chinese apricot, made of octagonal and cinnamon. (
Now replace the moon with apricot. )
Before I had a piece of ginger with honey, the fruit was light and subtle and absolutely refreshing.
I felt a burn in 15 minutes.
Amy Pataki is from Toronto.
All the hospitality was reported by restaurant reviews and reporters.
Follow her on Twitter: @ amypatakiSoSo Food Club Address: Dundas St. 1166W. (
Ossington Avenue. ), 416-519-
6661, chef: Jasper WuHours: Wednesday to Sunday, five o'clock P. M. m.