Catch of the Day.

In my frozen ramen kit collection, I only have 2 frozen ramen kits left. This one is called the Gyo Kai Tonkotsu Ramen and it has a seafood and pork bone based broth flavor. I'm already excited when I saw how rich and creamy that broth look. You get a gigantic slab of chasu. I wish it was a bit more fatty though. But what blows my mind is the broth. Ultra creamy and rich from the pork and they steep it with bonito flakes to get that deep seafood flavor. This is probably my favorite flavor out of the 6 so far, but I'm kind of sad because after this one I only have one frozen ramen kit left.

I went to Red Lobster to have their 27 dollar endless shrimp deal, which apparently they lost 11 million dollars because they underestimated how much shrimp people can eat and I'm not sorry for contributing to that because it was so worth it. You start with the unlimited cheddar baby biscuits which I used to love as a kid and then my friends and I basically ordered all 8 shrimp options to try everything. The garlic shrimp scampe is a safe option you can't mess this up and same goes for the Wall Trim which is basically battered butterfly shrimp. The grilled shrimp skewer was seared to perfection, it was perfectly cooked. The shrimp offrido was good for approximately 1 bite and you realized you shouldn't be wasting some space on cream and pasta. Honestly I was pretty shocked at how fresh the shrimp was and nothing was overcooked at all but this first round was so easy. I think we collectively probably had like 64 shrimp so we had to keep going. Next was one of my favorite Steve crispy dragon shrimp which is sweet and a little bit spicy from the chili sauce but after that we collectively agreed that the coconut shrimp was in a bombination, it's so sweet and can only be salvaged with some hot sauce. And lastly to kill a lime shrimp kind of just hates to like a grilled shrimp skewer but I'm not complaining and I think I put away 32 shrimp so I'm pretty proud of myself but here's my fan ranking. Ok bye.

This is my favorite Asian buffet, especially during the holiday season. On weekdays, they're having crab legs with butter and steak served with chimichurri sauce. You never really eat your money's worth at a buffet, but just the steak and crab leg alone, I feel like it makes us super worth it. On weekends, their menu is even better with lobster tail, steamed scallop, and abalone with chicken pot. I'm always blown away by the variety I drag and purl buffet. The peak induct station is definitely iconic and a personal favorite. Their dim sum bar is always loaded with so many shallong balls, shoomais, and I noticed that they keep their food really fresh and always refill the food very quickly. There's also a really good variety of different food stations like their grill, grilling a pineapple, steak, chicken. The sushi bar was insane, so many variety of rolls into shimmy and classics like a soup station and bread station. Their dessert bar was just insane. They also have really great mocktails and drinks that were so refreshing. I went on a weekday with my mom and it was super duper packed so make sure to make a reservation because people were lining up. Honestly, I'm super sad that this is their last weekend for their Christmas menu, but if you have a chance, this is definitely worth checking out. Just look at the tongue-who-lose, crumb-rule, fruits, ice cream. Honestly, this is a foodies heaven. If you haven't been to drag and purl buffet yet, it lives up to the hype.

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Listen, if there's one thing about me is that I love an ol' canypa face, when I heard Dragon Pearl was having a seafood Christmas special, I sprinted. So here's our experience. The restaurant itself is stunning. And the selection of food was pretty decent. Quality was insane, and don't get me started on my love for seafood, because their Christmas dinner special has unlimited snow crab legs, tiger prawns, angus b. And honestly, that made it pretty easy to fill up her plate. The crab legs were so succulent in that buttery deliciousness, the shrimp was scrumptuous and meaty. We went back for more of this angus b. It was tender and juicy and cooked to perfection. The buffet itself has tons of sushi and sashimi to choose from, and an unmatched variety of all your traditional Asian dishes from Chinese, to Japanese, to Thai cuisine, and all of it was too delicious to comprehend. And if Cranberry lays on the menu, you know I'm gonna grab it. So bring your date or your family and come check out Dragon Pearl's Christmas special buffet.

Toronto's best Chinese buffet is serving unlimited snow crab legs and angsty for the Christmas dinner special. I literally had an entire plate of snow crab legs to myself. The line at the peeking duck station was no surprise because the skin was crispy. They've got premium bites like salt and pepper tiger prawn for dessert. I love the Chinese classics like tanghulu, mango saggo and tofu pudding. This is dragon pearl buffet and you won't want to miss out.

The best Creole-in-Casian food you'll find in the GTA, I did not know a spotlight this existed. They got recipes older than Morgan Freeman, and they're menu-looking like a low-way mixed state, just beer fire. If you're only Cajun food, you know his Popeye's time to expand your palate. Everything is made to order. I had the lobster and shrimp mac. Full of cheese at Bill Gates, Bunk account. This Creole-garlic sauce had already lost a drip in. It was solid. I wish they put some Creole-garlic sauce all over it is. And that special Roar Roll Sauce Fire 2. They got this brisket and chicken sandwich called the preacher. This was blessed. They sauceed up some chicken tenders and brisket and added the Creole sauce and the Roar Roll Sauce. And then look at it. Look at it. This looks so good. I didn't want to eat it. I wanted to frame it. Ladies, buy your man the sandwich because if you don't, his work quite flow. He topped it off with cheese and it took it to the next level. Mr. Sub could never. And if you're coming to a Creole spot or occasion spot, you got to get the jumbo liar. Put the rice and peas to the side. Put the jam off to the side. You need this in your life. This is the best rice dish I ever had. I'm not even going to lie to you. I don't know how else to sell it. This is just the best. They're also known for their Southern style ribs and I cleaned that shit. I ain't going to hold you. And this brisket and Popeork sandwich took me two days to finish. I'm not going to lie. It was butt. And they got the cornbread too. You're going to eat your cornbread. So pull up and let me know if this is.

MUSIC

I'm gonna let y'all in on a little tradition in my house. This is something we cook every new year's, roasted garlic crab, and I'm gonna show you all how I do it. So first I go in in my casserole and walk with some butter, shallots, garlic, cracked black pepper, oyster sauce, and chicken bouillon. I go ahead and give that a stir before I toss in some rock sugar, and then I toss in my crab. I'm just gonna coat my crab like this because we're actually gonna bake this for a good 15 minutes, and once it's finished baking, it'll look like this. I'm gonna put some more juice on it, top it with some green onions, and when I tell y'all this is a crowd favorite, period.