I was filling out a foodie survey recently, and I spent blog-level effort on a couple of the answers, I figured, well, it was meant for my blog. 
What are your 3 favourite restaurants in Toronto?
#1: unquestionably Auberge du Pommier is top of the list: has never failed me, even when I go during Summerlicious/Winterlicious.
#2: dim sum, I miss it if I don’t have it periodically. Plenty of acceptable choices around TO. Rol San by frequency: reasonable price/quality balance, selection, and downtown location. Lai Wah Heen by extravagance: high quality, creative, but high priced for dim sum. Summit Garden, and other comparable locations in Markham / Scarborough, for general use.
#3: At this point, it depends on what kind of cuisine I feel like. Sushiman for typical Japanese sushi fare, unless I want specifically sashimi, in which case perhaps Tokyo Sushi. Buk Chang Dong Soon Tofu for a comforting meal. Congee Wong for typical Hong Kong fare. Terroni’s for Italian. Kenzo’s Japanese Noodle House for ramen. Canyon Creek for reasonable prime rib. New York Fries for a poutine. Goes on and on…
What would your last meal on earth be?
It would have to be a sampler-style meal, to get in as many flavours as possible.
A clean “broth-y” soup. Chinese-style comes to mind, but it’s more important that it is rich, has a clean finish, and leaves me feeling warm, invigorated, and ready to keep eating.
Small amount of plain, steamed jasmine white rice; maybe with a little of “burnt” rice from cooking rice over a stovetop. Save some of the prior soup to soak some of the rice in.
Steamed nappa and gai lan (chinese broccoli). The latter with hot oil and soy sauce, the latter with good oyster sauce.
Mushrooms: sauteed king oyster mushrooms, braised shitake mushrooms, maybe truffled somehow.
A medium-sized braised oyster. Deliciously juicy.
Soft-shell crab.
Shelled lobster tail. Steamed, not too much sauce/butter/etc. Accentuate rather than mask the the natural sweetness and succulent texture.
Small cut of medium rare prime rib, tender, juicy, flavourful, with a good demi-glaze sauce.
Bread pudding. Like the kind at Auberge du Pommier.
A good gelato as per Italy. Probably one of the plainer flavours: Lemon? Vanilla?
A good espresso as per Italy. Maybe as a caffe latte if there’s flavourful milk available (i.e. not the super pasteurized kind in North America that has reduced flavour).
Peeled fruit: an Ugli Fruit and a Nashi pear (from Korea rather than China or California).
