I rely on my countertop appliances and a few clever prep tricks. Here are five easy appetizers when hosting a get together.

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Air fryer fried fish

Fish always feel like a luxury item and harder to cook. Searing them in a pan gets messy and requires constant attention so they do not overcook. I put them in the air fryer instead to make crispy breaded fish. It is a one bite wonder that completely disappears the second I put the tray down. You can get the exact timing in my air fryer fried fish recipe.

Prosciutto and cheese cupcakes

This is a brilliant savory twist on a classic bakery item. You take prosciutto and line a muffin tin with it to create a little cup. Then you fill it with a rich cheese mixture and bake it until the prosciutto gets crispy and the cheese gets hot and bubbly. They look incredible on a platter and no one expects a cupcake to be completely savory. Find out how to make these prosciutto and cheese cupcakes for your next party.

Air fryer frozen chicken wings

Nothing says a game night like chicken wings. Deep frying wings makes the whole house smell like oil and takes way too much effort. I figured out how to use the air fryer to get that exact same satisfying crunch without the massive cleanup. The skin gets ridiculously crispy and the meat stays very juicy. Check out my air fryer frozen chicken wings recipe so you can make a massive batch effortlessly.

Air fryer potato chips

If you want to go a step further than fries, homemade potato chips are always a huge hit. Slicing the potatoes paper thin and air frying them gives you a kettle cooked texture that is incredibly satisfying. It takes a fraction of the time compared to baking them in the oven and you get to control exactly how much salt goes on them. Try making your own batch of air fryer potato chips.

Air fryer french fries

You always need a good salty snack on the table that people can graze on throughout the night. I stopped buying frozen fries because making them from fresh potatoes is so much better. The air fryer gives them a fantastic crispy exterior and a fluffy inside without soaking them in grease. You can season them with whatever you have in the pantry. Try making a fresh batch with my air fryer french fries recipe.

As always, happy cooking and eating!

Cheers,

Raymond Cua​
​Travelling Foodie​

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Here are five incredible destinations where you can enjoy regional seafood specialties steps away from their source.

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Lobster linguine in Halifax

Nova Scotia is famous for its lobster and Halifax is the perfect place to enjoy it. Walking along the waterfront boardwalk gives you access to so many great spots serving up fresh catches with incredible views. Grabbing a seat at The Bicycle Thief to enjoy their famous Linguine all'Aragosta is an absolute must. It is packed with sweet local lobster and it is so satisfying to eat it while overlooking the Halifax Harbour.

Snow crab in St. John’s

Newfoundland has some of the most pristine waters and the seafood scene in St. John’s reflects that perfectly. The snow crab here is incredibly sweet and tender. I highly recommend finding a spot near the harbor where you can enjoy a huge platter of crab legs alongside their famous pan fried cod. The portions are always generous and the quality of the fish is unmatched.

Bay of Fundy scallops in Saint John

New Brunswick is home to the highest tides in the world and those waters produce amazing seafood. When you visit Saint John you have to try the local scallops. They are massive and have a beautiful sweet flavor that sears perfectly in a hot pan. Grabbing a plate of seared scallops near the Bay of Fundy is an absolute must for any seafood lover.

Yellow perch in Windsor Essex

Great seafood does not only come from the ocean. Down in Windsor Essex and Pelee Island the freshwater catches are just as exciting. Lake Erie yellow perch is a regional staple that you will find at local spots along the water. It is usually lightly breaded and fried to golden perfection. Eating a basket of crispy perch by the lake with a cold beer is the perfect afternoon activity.

Fresh grouper in Tampa Bay

Heading down south brings a completely different flavor profile. The Gulf Coast offers incredible warm water catches and Tampa Bay is my favorite spot to enjoy them. The fresh grouper sandwich is an iconic local dish. Getting a blackened grouper sandwich at a waterfront spot while the sun sets over the Gulf of Mexico is an experience you need to add to your list.

Let me know what your favorite seafood dish is.

As always, happy travels and eating!​

Cheers,

Raymond Cua​
​Travelling Foodie​

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Here are five restaurant recipes that use unusual methods to deliver incredible results.

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Braising lamb over barley

Most people think risotto has to be made with Arborio rice. Chef Andrew Dahl at Northern Maverick Brewing Co. completely skips the rice and uses pearl barley instead. It gives the dish a much heartier and chewier texture that holds up perfectly against a rich vegetable gravy and tender lamb neck. It is the ultimate Canadian comfort food and you can try this Braised Lamb on Barley Risotto recipe to completely change how you think about making risotto.

Smoking beef tartare without a smoker

Beef tartare is usually just raw sirloin mixed with some seasonings. Chef jW Foster at REIGN Restaurant takes it to another level by incorporating smoked onions and a rich rosemary truffle aioli. You do not even need a backyard smoker to pull this off. You can use a simple trick right in your kitchen to give the beef an incredible depth of flavor. Follow this Beef Tartare recipe to make a luxury appetizer right at home.

Cooking chicken under a brick

Grilling a whole bird can be intimidating because it usually cooks unevenly. Chef Michael Angeloni from Uncle Ray’s Food and Liquor solves this by spatchcocking the chicken and literally placing a heavy brick on top of it while it grills. The weight presses the skin flat against the grates so it gets ridiculously crispy while the inside stays juicy. It is an old school trick that works every single time and you can master it with this Grilled and Glazed Whole Chicken recipe.

Searing tuna for exactly one minute

Cooking seafood at home makes a lot of people nervous. TORA has a famous seared Ahi tuna salad that relies on a very specific one minute cooking trick. You sear the outside of the fish for exactly sixty seconds on blazing high heat. The inside stays raw and buttery while the outside gets a perfect crust. Toss it with some fresh greens and a homemade ponzu dressing using this Tuna Tataki Salad recipe for a restaurant quality meal that takes fifteen minutes to make.

Transforming raw kale with pineapple and ginger

Raw kale can be tough and bitter if you just throw it in a bowl. The kitchen at FAB Restaurants uses a specific combination of sweet pineapple and a zesty soy ginger sauce to completely transform the greens. The acidity and sweetness break down the tough fibers of the kale making it tender and incredibly flavorful. This simple preparation trick turns a basic vegetarian dish into something you will actually crave. You can whip up this Zen Bowl recipe the next time you need a quick and healthy dinner.

As always, happy cooking and eating!

Cheers,

Raymond Cua​
​Travelling Foodie​

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Winning Best Canadian Food Content Creator

I am incredibly honored to share that I won Best Food Creator in Canada at the 2026 Confluence Awards. It is Canada’s first national creator awards and the ceremony was on March 26 at the Four Seasons Hotel in Toronto.

Starting Travelling Foodie in 2014 was just a passion project. I never imagined being a full-time travel and food influencer, blogger & YouTuber and definitely did not expect to win a national award for best food creator.

I have to thank my parents who fostered my love for food and travel. Leaving a safe IT career in 2017 for content creation was not exactly the dream they envisioned for an Asian kid. I am so glad they did not disown me.

A Massive Thank You

This is incredibly surreal because Travelling Foodie was never really about me. The real stars are the culinary experiences, the destinations, and the hardworking hospitality professionals behind them. It is an absolute privilege to share their stories.

I want to give a massive thank you to the destination marketing organizations, PR agencies, and brand partners who have trusted me with their campaigns over the years.

I also owe a huge thanks to my wonderful community. I am truly blessed and grateful for your continued love and support because none of this is possible without you.

I want to give a special shoutout to my Toronto creator/influencer friends at the awards, @yashyanthi, @maryshappybelly, @realmovernie, @hungry.jo and @torontoeeeeeats, for loudly cheering me on.

Why The Confluence Awards Matters

Thank you to the Confluence Awards team and Joycelyn David + AVCommunications team for putting this together. We know this industry is a rollercoaster of algorithms and metrics. Having a national stage dedicated to celebrating the cultural impact of creators & influencers is a massive win.

Canada has a 600 million dollar creator economy but lacked a dedicated national stage until now.

Out of hundreds of nominations, the jury evaluated us on a 100 point rubric covering content quality, community engagement, impact, authenticity, and consistency. It is amazing to see an awards program emphasize authentic representation.

More than 60 per cent of the judging panel is made up of racialized and Indigenous judges. There is gender parity and regional balance across Canada. At least 30 per cent of judges are French speaking to ensure broad linguistic and cultural inclusion.

The ceremony brought together more than 250 guests from all over the country. It validates this entire space and it will only get better. We all won that night.

As always, happy travels and eating!​

Cheers,

Raymond Cua​
​Travelling Foodie​

*If you enjoy this newsletter and would like to support, consider buying me a coffee, purchasing merch, or sharing to a friend!

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The Magic of the Sushi Counter

I experienced this pure magic at a spot in Markham where you can ask the chef for the best thirteen pieces of sushi. Sitting at the sushi bar means you get each piece handed to you fresh the moment it is ready. They use toppings that perfectly complement the fish so you just pick it up and eat it without needing extra soy sauce. You can read about my time at Zen Japanese Restaurant for all the details on their incredible sushi omakase.

Taking the concept even further is the kaiseki experience. It is a traditional multi-course dinner with a fixed structure that showcases real Japanese culinary culture. I tried an incredible kaiseki meal in Toronto where the chef serves a signature dish of fried shrimp with playful popped rice. You actually use your fingers to pop the rice out of the shell to eat it and it is a true culinary art form that earned Kaiseki Yu-zen Hashimoto a Michelin Star.

Sometimes the omakase journey takes you outside of Canada. I found an amazing hidden gem off the strip in Las Vegas where the chef combines both kaiseki and edomae style sushi into a massive two-hour tasting experience. We had everything from hairy crab to a decadent A5 Kagoshima Wagyu. The chef was so happy with the vibe that night he even threw in some extra off-menu items for everyone in the room. If you want to see the full menu you can check out my experience at Kame Omakase.

Elevated Tasting Menus

The trust exercise goes well beyond Japanese cuisine. I visited a spot in downtown Toronto where you can book a blind tasting menu that changes based on seasonality. During my visit I had an incredibly tender beef ribeye paired with a touch of bearnaise sauce that perfectly cut through the richness. You can see all the courses from my visit to the Michelin-starred Alo Restaurant.

If you want to escape Toronto there is an amazing farm-to-table destination in the Niagara region. They offer a French-inspired blind tasting menu that changes daily based on what is fresh and available that day. The element of surprise combined with the freshest local ingredients recently earned them two Michelin Stars and a Green Star. It makes the restaurant extremely repeatable and you can read all about my meal at Restaurant Pearl Morissette.

I still believe the counter is the best seat in the house if available and the thrill of not knowing what comes next keeps me coming back for more.

As always, happy travels and eating!​

Cheers,

Raymond Cua​
​Travelling Foodie​

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It turns out you can get incredible results by mastering the air fryer. Here are five dishes that hit the spot.

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Golden fried chicken

There is nothing quite like biting into a piece of perfectly fried chicken. The sound alone is satisfying. I spent a long time tweaking this recipe to make sure the skin gets impossibly crunchy while the meat stays completely juicy. It gives you all the satisfaction of a bucket of takeout chicken without the heavy greasy feeling afterwards. You can find all my tricks in this guide to air fryer fried chicken.

Battered fish fillets

Getting a delicate fish fillet to crisp up nicely is a challenge. You want the outside to shatter when you bite into it but you need the fish inside to stay tender and flaky. This method uses a specific breading technique that crisps up beautifully in the air fryer. It is exactly what you need when you are craving fish and chips or want to build the ultimate fish taco. Grab the details for this air fryer fried fish.

Caramelized pork tenderloin

Sometimes the best textures comes from a perfectly caramelized glaze. Pork tenderloin is tricky because it dries out so fast. I found a way to lock in the juices while forcing the BBQ rub to form a tight and sticky crust on the outside. Every slice gives you that beautiful contrast of tender meat and a charred exterior. Check out the method for this air fryer BBQ pork tenderloin.

Charred minced meat kebabs

I love the char you get from an outdoor grill. Achieving that same level of crust indoors requires high direct heat. These kofta kebabs are made with minced meat and tightly packed so the edges get wonderfully charred while cooking. The spices toast up and form a beautiful dark crust that mimics a charcoal grill perfectly. See how to make these air fryer kofta kebabs.

Homemade potato chips

You cannot talk about crunch without talking about potato chips. Opening a bag is easy but making them from scratch is a completely different experience. Slicing the potatoes paper thin and air frying them gives you a kettle cooked texture that is incredibly addictive. Plus you get to control exactly how much salt goes on them. Try making your own batch of air fryer potato chips.

As always, happy cooking and eating!

Cheers,

Raymond Cua​
​Travelling Foodie​

*If you enjoy this newsletter and would like to support, consider buying me a coffee, purchasing merch, or sharing to a friend!

** Ever wonder how I make my content? Here’s everything I use!

Confluence Awards 2026

“Out of hundreds of nominations from across Canada, you're among the select few recognized as a creator to watch in 2026. Our jury — including leaders from Western Union, Estée Lauder, IKEA, and Guerlain — evaluated creators on content quality, community engagement, consistency, cultural impact, and authenticity. You stood out.”

Finalists were evaluated by an expert jury across five criteria: content quality, community engagement, consistency, cultural impact, and authenticity. Judge scores were then validated through independent verification of social media presence, press coverage, brand partnerships, and real-world credentials across both mainstream platforms and diaspora-specific platforms.

It is incredibly rewarding to stand out in such a thorough process.

I am so grateful for this honor and for everyone who follows along on my food and travel adventures.

Thank you for being part of this journey with me.

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Lee Restaurant

This is Susur Lee’s famous spot in Toronto and we had an absolute feast here.

• Signature Singaporean style slaw with 24 ingredients including tuna tataki, salted plum dressing, and peanuts

• Tofu and shrimp cake with superior broth and tarragon hollandaise

• Mini cheese burger spring rolls with AAA Angus beef, bacon, chipotle chili mayo, and Canadian aged cheddar

• Luckee lobster and shrimp cheung fun with courgette and scallion pesto in a superior soya broth

• Wild caramelized black cod with miso mustard, Cantonese preserves, dim sum daikon cake, and crispy noodle fish

• Organic roasted chicken with chili mint and achar chutneys, spiced rum and jerk sauce, and a savoury rice cake

• Thailandaise red curry slow-braised beef with ghee potato leek puree, caramelized plantain, and Indian tomato jam

• Jamaican sorrel sorbet

• Osmanthus and calamansi galette

• Signature French and Chinese tong yuen with Meyer lemon mousse and mango panna cotta

heytea Lab

This is a new spot in downtown Toronto for unique tea creations.

• Rock oolong caviar with yuzu, milk, a yuzu cloud, caviar, and a cracker

• Rock oolong caviar ice cream

Aira Sushi

Sometimes you just need a straightforward sushi fix in Richmond Hill.

• Salmon family combo featuring four pieces of salmon sushi, four pieces of salmon sashimi, and a six piece spicy salmon roll

Noyaa

This is a new upscale Mediterranean-Asian fusion spot in Toronto for late night hangs.

• Wagyu pillow with truffle bechamel, dry-aged wagyu beef, and winter truffles

• Tuna crispy rice with miso, yuzu, and black cod

• Ebi nori taco with deep sea prawn, chipotle aioli, and pickled jalapeno

• A5 wagyu sando with shokupan bread, tonkatsu sauce, confit plum relish, and karashi mustard

• Tataki de wagyu A5 with 24k gold flakes, teriyaki gochujang, rice crisp, and pickled daikon

• Noyaa risotto with carnaroli lemon rice, saffron, baby squid, ebi, seabass, and Parmigiano Reggiano

• Purple cream cheese and truffle dumpling with truffle soy and jasmine lavender foam

• Yellow snow crab and sweet corn dumpling with Aleppo sour dashi, nigella onion seeds, and tangerine

• Assorted sushi and maki

• Strawberry cheesecake with white strawberry, white chocolate, hazelnut, cream cheese, and Brie de Meaux

• Fermented penicillin cocktail with Dewar’s white label, ginger, fermented loomi, honey, and lemon

• Saffron negroni cocktail with saffron-infused Tanqueray, Campari, mango, and strawberry

• Blue cheese sour cocktail with pisco, blue cheese, pear, and jasmine

• Hojicha sour cocktail with hojicha tea rum, strawberry, chipotle, and umeshu

• Beirut sour cocktail with pastis, tangerine vodka, grapefruit, and rose water

Molkagtez

If you are craving Mexican food you need to visit this spot in Toronto.

• Molkagtez cielo mar y tierra packed with fish, shrimp, octopus, chicken, pork, and steak served with homemade salsa, cheese, nopales, corn, and jalapeno

• Baja fish taco with beer-battered deep fried fish, coleslaw, and homemade mayo-chipotle

• Campechano taco with a mix of steak, chorizo, and nopales topped with fresh onion and coriander

• Mango cheesecake

Suite 115

This is a fantastic cocktail bar where the drinks are incredibly creative.

• The Old Man clarified Hong Kong milk tea cocktail with whey. Served with small cream puffs.

• Life at Suite cocktail with Calvados Boulard, ice wine, yuzu, ginger, lime leaf, lemongrass, curry, Chimay ale reduction, and jasmine flower

• H&M Thai-inspired tropical cocktail with Milagro silver tequila, genmaicha, Thai basil, and mango. Served with a mango rice cake and House Thai chili sauce.

• Ash and Aura cocktail with Planteray 3 star white rum, Pitu cachaca, pineapple, coconut, cinnamon, brown sugar, lime, and smoke

• Angostura ice cream with chocolate cake, honey toffee crumble, candied oranges, and Forty Creek Niagara triple reserve whisky whipped cream

The Fry

You can never go wrong with late night Korean fried chicken.

• Half soy garlic and half spicy Korean fried chicken

As always, happy travels and eating!​

Cheers,

Raymond Cua​
​Travelling Foodie​

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I eat out a lot for work and I have tasted some amazing things recently. Here are five specific dishes from restaurants around the world that I highly recommend you try.

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Sea bass fillet at Acanto Restaurant

I had this amazing sea bass fillet with roasted tomato pesto when I was in Milan. Acanto Restaurant is a Michelin-recommended Italian spot located inside a stunning One Michelin Key hotel. The dining room has a really elegant atmosphere but the food is the real star. The fish was incredibly tender and the roasted tomato pesto added a bright and tangy flavor that balanced the richness perfectly.

Tea egg with caviar at The Pine

You do not expect to find a Michelin Star restaurant inside a converted gas station but that is exactly what The Pine in Creemore is. They serve really creative Chinese fine dining using local Ontario ingredients. One of the most memorable courses was their tea egg. The presentation is wild because it is served on a bed of feathers. The delicate flavor of the egg works so well with the briny pop of the caviar on top.

Passion fruit seabass ceviche at Azotea Calle 7

San Jose has a very vibrant food scene and Azotea Calle 7 in Costa Rica really stood out to me. It is a fantastic rooftop spot. I ordered their passion fruit seabass ceviche and it completely blew me away. The seafood is incredibly fresh and the passion fruit brings this amazing tropical acidity that just wakes up your palate. It is the exact kind of light and refreshing dish you want to eat in that climate.

Onion soup dumpling at Le Géraldine

I took a trip to the Laurentians in Quebec and had an unforgettable meal at Le Géraldine. The restaurant is located in Saint-Eustache and focuses on local agritourism ingredients. They have a signature appetizer that is essentially a French onion soup wrapped in a dumpling wrapper and deep fried. It is super crispy on the outside and literally explodes with savory soup the second you bite into it. It is pure comfort food.

Oysters and truffle risotto at Moebius Sperimentale

Milan is known for fashion but the food innovation is also top tier. Moebius Sperimentale is a very cool Michelin-starred restaurant located inside an industrial-chic cocktail bar. I tried their risotto and it was easily one of the best things I ate in Italy. It combines oysters with truffle and Jerusalem artichoke. It sounds like a lot of intense flavors but it is rich, earthy, and perfectly balanced.

As always, happy travels and eating!​

Cheers,

Raymond Cua​
​Travelling Foodie​

*If you enjoy this newsletter and would like to support, consider buying me a coffee, purchasing merch, or sharing to a friend!

** Ever wonder how I make my content? Here’s everything I use!

I rely heavily on my air fryer and Ninja Speedi to get maximum flavor with very little cleanup. Here are five of my favorite beef recipes that you can easily make at home.

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Ninja Speedi Steak

Cooking steak at home can be intimidating because it is so easy to overcook it. I found a foolproof way to get a tender and juicy steak with a nice crust using the Ninja Speedi.

It is basically like grilling indoors but without any of the smoke or cleanup. You just season your favorite cut of steak, pop it in, and let the machine do all the work. It is perfect when you want a nice dinner but do not want to stand over a hot stove.

You can check out my Ninja Speedi Steak recipe to see exactly how to get that perfect medium rare finish.

Air Fryer Beef and Cheese Wrap

I love a good food hack and this one actually lives up to the hype. I took the viral TikTok tortilla wrap trend and turned it into a crispy beef and cheese quesadilla using the air fryer.

You cut a slit in the tortilla, load up the four quadrants with seasoned ground beef, cheese, cabbage slaw, and bell pepper crema, and then fold it all up. Air frying it makes the outside perfectly crispy while the cheese melts inside.

Get the Air Fryer Beef and Cheese Wrap recipe for an easy lunch upgrade.

Ninja Speedi Meatballs and Gravy

Sometimes you just need pure comfort food. These homemade beef meatballs are smothered in a rich brown onion gravy and they hit the spot every single time.

The Ninja Speedi steam and crisp function cooks the meatballs so they stay incredibly juicy on the inside while getting a nice browning on the outside. Serve this over mashed potatoes or rice for the ultimate cozy meal.

You can grab the Ninja Speedi Meatballs and Gravy recipe here.

Ninja Speedi Thai Beef Bowl

Rice bowls are my go to when I am not sure what to eat. This Thai beef bowl packs a ton of flavor with aromatic spices, jasmine rice, and fresh vegetables.

The best part is that you can cook the rice at the bottom while the spiced beef patties air fry on top at the exact same time. The beef juices actually drip down and flavor the rice while it steams. It is an amazing one pot meal that comes together in under thirty minutes.

Check out the Ninja Speedi Thai Beef Bowl recipe for your next meal prep.

Beef Shish Kebab

If you are craving Middle Eastern flavors, these beef shish kebabs by Paramount Fine Foods are incredibly easy to put together.

It uses beef tenderloin cubes tossed with olive oil and a warm Lebanese seven spice blend. You just thread them onto skewers with some fresh tomatoes and red onions, then throw them on the grill for a few minutes.

They come out juicy, charred, and packed with flavor. Grab the Beef Shish Kebab recipe before your next barbecue.

I usually map out where I am going to eat before I even book a hotel. It is the best way to experience a new culture, and honestly, it is just more fun than staring at statues all day.

Here are five culinary trips and dining experiences that really stood out to me recently.

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Eating My Way Through Tokyo

People always tell me Tokyo is expensive, but I found the food prices to be incredibly reasonable for the quality you get.

I had some of the amazing sushi at Sushizanmai. It is a popular chain, but the quality is outstanding. I was eating otoro (fatty tuna) for about $3 a piece, which is unheard of back home. I also loved exploring the Tsukiji Outer Market for fresh seafood breakfast.

Read my Tokyo Food Guide

Pura Vida in Costa Rica

I traded the city streets for the rainforest in Costa Rica.

I spent five days exploring San Jose, Monteverde, and La Fortuna. The food here is incredibly fresh because of the country’s microclimates. One of the highlights was Azotea Calle 7 in San Jose. I had a Passion Fruit Seabass Ceviche that was the perfect balance of acidic and sweet. It is a completely different vibe from fine dining, but the flavors are just as impactful because of the fresh local produce.

Check out my Costa Rica Road Trip

Fine Dining in a Milan Bar

Milan is known for fashion, but I found some incredible food innovation there too.

I visited Moebius Sperimentale, which is a Michelin-starred restaurant located inside a cocktail bar. It is a really cool concept. The standout dish for me was a risotto with oysters, truffle, and Jerusalem artichoke. It was rich and earthy and exactly what you want to eat when you are in Italy.

Read my review of Moebius Sperimentale

The Surprising Food Scene in Galway

I went to Ireland expecting good Guinness, but I was blown away by the food scene in Galway.

I took a food tour that introduced me to so many local gems, from specialty coffee to artisanal chocolate. I also dined at Aniar, a Michelin-starred spot that focuses entirely on local, seasonal ingredients. It really changed my perspective on Irish cuisine. If you visit, you also need to stop by Murphy’s Ice Cream to try some of their unique flavors.

Read about my Ireland Foodie Experiences

A Road Trip to The Laurentians

Closer to home, I went on a culinary road trip to The Laurentians in Quebec.

The region is perfect for foodies because of the focus on agritourism. We had an unforgettable meal at Le Géraldine in Saint-Eustache. They have this signature appetizer that is an onion soup dumpling. It is crispy on the outside and literally explodes with soup when you eat it. It might be one of the best things I have eaten all year.

See my guide to The Laurentians

Cheers,

Raymond Cua

*If you enjoy this newsletter and would like to support, consider subscribing, buying me a coffee, purchasing merch, or share to a friend.

I have developed a bunch of recipes, beyond just reheating leftovers. I wanted to see if I could recreate some of my favorite comfort foods with less oil and less mess.

Here are five air fryer recipes on the blog that are amazing.

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Air Fryer Pork Tenderloin

Pork tenderloin is a lean cut that dries out really fast if you aren’t careful. I found that air frying it locks in the juices perfectly while giving the outside a nice crust. I added a BBQ glaze to this one so it tastes like a summer cookout even when you are cooking indoors.

• Air Fryer Pork Tenderloin Recipe

Air Fryer Minced Meat Kebab

I love a good kebab, but I don’t always want to fire up the grill just for a quick lunch. These minced meat koftas, also known as kofta kebabs, come out surprisingly charred and tender in the air fryer. It is a great way to fix a Middle Eastern food craving without much cleanup.

• Air Fryer Minced Meat Kebab Recipe

Air Fryer Fried Fish

Deep frying at home is a hassle because of the oil splatter and the smell that lingers in the house for days. This recipe gives you that golden, crispy breading you want from fried fish but uses way less oil. It is perfect for a quick dinner or if you want to make your own fish tacos.

• Air Fryer Fried Fish Recipe

Air Fryer Fried Chicken

This is probably the number one reason people buy air fryers in the first place. I wanted to see if I could get that satisfying crunch without deep frying, and this recipe delivers. The skin gets super crispy while the meat stays juicy, so you can eat it without feeling too heavy afterwards.

• Air Fryer Fried Chicken

Air Fryer Potato Chips

Sometimes you just want a salty snack. Making potato chips from scratch sounds like a lot of work, but the air fryer makes it pretty simple. You get that satisfying crunch without all the preservatives you find in store-bought bags. Just make sure you slice them thin.

• Air Fryer Potato Chips Recipe

I have some recipes that bring those global flavours from my travels to the dining table. Whether you are craving a comforting Italian dinner or a light Japanese-inspired lunch, I have got you covered with these quick and easy dishes.

Here are the latest recipes up on the site.

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Blueberry Buttermilk Pancakes

There is something about a stack of fluffy pancakes that just makes the weekend feel right. It’s a classic brunch dish that never gets old.

• ​Blueberry Buttermilk Pancakes Recipe​

Ricotta Gnocchi

If you are intimidated by making pasta from scratch, you need to try this. Unlike traditional potato gnocchi which can be tricky and dense if you overwork it, ricotta gnocchi is much lighter and comes together way faster. It is like eating little clouds of cheese.

• ​Ricotta Gnocchi Recipe

Tuna Tataki Salad

After all the heavy eating I do during my trips, I crave something fresh and light. This salad hits the spot. The key is searing the tuna quickly so it stays raw in the center while getting that nice crust on the outside. It is vibrant, healthy, and makes for a perfect quick lunch or starter.

• ​Tuna Tataki Salad Recipe

Wild Mushroom Risotto

Risotto has a reputation for being high maintenance because of all the stirring, but I find it therapeutic. This version uses wild mushrooms to give it a deep, earthy flavor that feels fancy without being complicated. It is creamy, comforting, and perfect for a cozy night in.

• ​Wild Mushroom Risotto Recipe

Fish with XO Sauce

This dish is all about the sauce. If you haven’t had XO sauce before, it is a spicy seafood sauce from Hong Kong made of dried scallops, shrimp, and chili peppers. It is an absolute umami bomb that transforms a simple piece of white fish into something restaurant-quality. It is an easy way to add a ton of flavor with minimal effort.

• Fish with XO Sauce Recipe

I recently went on a bit of a tear trying out new spots across the city and revisiting some familiar neighbourhoods to see what’s new. There were some massive hits, a few confusing moments, and one bowl of pho that might just be the best I have had in Toronto.

Here is the rundown of the nine places I tried recently and my unfiltered thoughts on them.

Pears Restaurant

I trekked up to Markham for this one because I had to try their Smoked Duck 5 Ways. If you like Peking duck, this is a fun experience.

I actually prefer the smoked Peking duck here over the one at Mott32, which is saying a lot. The duck leg confit was another highlight because it came out tender, crispy, and juicy.

It wasn’t all perfect, though. The crispy wings and skin were surprisingly bland, so I had to reach for the salt, which is something I rarely do. The duck pot pie was tasty but a little too salty. Still, for the Peking Duck and confit alone (plus unique craft cocktail), it was worth the trip.

3A Noodle

This spot in North York is a solid win if you are craving homemade noodles and wonton. It is straightforward comfort food done right.

Make sure you order the fish skin chips on the side. They are dangerously good.

Takumi BBQ

I stopped by this new Japanese BBQ place in Mississauga for lunch. The meat cuts were good for the price, which makes it a great lunch option if you are in the area.

I also love that they have poke, so I could get my salmon sashimi fix at the same time. Just a heads up that the service needs some improvement, but the food made up for it.

Clockwork Bar

Located inside the Fairmont Royal York, the vibes here are immaculate. It is a beautiful spot to sit and have a drink.

The Miso Old Fashioned was nice and strong, and the Matcha Martini was a unique twist I hadn’t seen before.

The food was a mixed bag. The Truffle Fries were delicious, but they used thick-cut fries which weren’t crispy enough for me. I also tried the Spicy Fried Chicken. It was a huge portion and tasted really good, but it wasn’t spicy at all. It was actually more sweet, likely from the maple glaze, so the name is a bit misleading.

No Vacancy Bar

I honestly wasn’t sure what to expect based on the name alone. I was expecting a dingy dive bar, but it is the total opposite.

It is on Ossington and the space is fantastic. I loved it. The cocktails are amazing, especially The Pornographer (passionfruit and prosecco foam) and Seeing Green (matcha, cucumber, and yuzu).

I didn’t expect to find great Asian fusion dishes here, but the food really surprised me. The Uni Toast is a must-order. I also loved the Beef Skewers, which use zabuton cuts and are packed with flavor. The Black Tiger Shrimp was cooked perfectly too.

416 Social Restaurant

I went to this spot on College Street specifically for happy hour, and it did not disappoint.

The tacos are $5, but unlike other cheap tacos in the city that are tiny and sad, these were huge and fully loaded. It is easily one of the best value bites I have found recently.

I would skip the tostada next time as it was too messy to eat. The pineapple and mango aguachile was also a miss for me because it was way too acidic. Stick to the tacos.

Konak Turkish Cuisine

This is a new Turkish restaurant in North York that really impressed me.

They make their Pide fresh to order, and the dough was delicious. The Adana kebab was juicy and tender, but the chicken kebab was the real shocker. It was massive and cooked perfectly.

It is also a nice touch that they serve complimentary fresh pita and Turkish tea to end the meal.

Yukimi

Finally, Toronto feels like it has a proper Yoshinoya or Matsuya equivalent.

This new spot on Queen West specializes in gyudon (beef bowls) and udon. It hits that specific craving for fast, comforting Japanese beef bowls that we have been missing in the downtown core.

Pho Ngoc Yen

I saved the best for last.

I think this is officially my new favorite Vietnamese restaurant. Located in Etobicoke, the pho broth is incredibly flavorful, easily the best I have had in the city.

You also have to get the fish sauce chicken wings. They are huge, crispy, and savory. They might honestly be the best Vietnamese chicken wings I have ever eaten. It is a big portion, so bring a friend to share, or just prepare to take leftovers home.

Happy Eating,

Raymond Cua
Travelling Foodie

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It was wild to see the Tresind Studio Dubai video take off because that meal was a bucket list experience for me. I am glad I could take you along for the ride.

Which of these was your favorite?

Hit reply and let me know. I read every email!

Here is to another year of delicious travels and amazing food.

As always, happy travels and eating!​

Cheers,

Raymond Cua​
​Travelling Foodie & Journey Traveler​

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