Happy Thanksgiving! Hawker Bar is closed on Monday, October 13th and Tuesday, October 14th. Regular hours resume Wednesday.
The Hawker Bar Chili Crab made a glorious season debut last night in all its wonderful delicious tasty glory. Its our take on a Singapore staple: soft-shell crab in homemade red curry chili crab sauce and topped with young coconut salad. Come and get it while available!
Hawker Bar is celebrating Australia Day again this year! This Sunday, January 26th, starting at 6pm! In honor of our amazing chef, Alec Martin, we’ll be celebrating all things Aussie with a special dish (it’s a secret, you’ll have to come by to find out!) of his own brilliant creation. So, escape bitterly cold Toronto for some delicious food and drink and some Australia Day festivities down at our restaurant on Ossington Ave.
*not in conjunction with any official Australia Tourism Dept events. But, you know, if the Australian Government wanted to throw us over a few free tips, maybe a few flights, hotels and the like, we wouldn’t say no!
Where are you going to end 2013? And how will you be welcoming 2014? We have an answer to those two pressing questions: at Hawker Bar! And will there be cover? Will you have to get a ticket? We have an answer for that too: Nope!
We will be open for dinner and drinks this New Year’s Eve so make sure you come to our restaurant to ring in this incredible year. There will be festive cheer and revelry, so where better to celebrate than the eclectic energy of Ossington Ave!? And if you feel like bringing a bit of Hawker Bar to your own New Year’s Eve house party, then give us a shout at 647.343.4698 for take out.
OH, and even better: Hawker Bar will be open on New Year’s Day to help you with your recovery. Lord knows we’ll all need it!
We hope everyone had a wonderful and relaxing holiday break. And for those lucky enough to still be on vacay, then come down to Hawker Bar this weekend and we’ll help to
nurse that holiday hangover, start that detox, feed you! Hawker Bar is open again for dinner and late-night service so check us out for some delicious Singapore-style street food and drink.
Have an upcoming birthday or private party you’d like to have catered? We can do that! And with the holiday season ever-so-slightly approaching, we’d like to take this time to mention that Hawker Bar would love to host your own private party for work or personal. Shoot us an email at email@example.com or call us at 647.343.4698 to ask for more info
We couldn’t help ourselves! We just had to bring our famous Chili Sambal Stingray back for your dining pleasure. Grilled and baked to sumptous perfection in a banana leaf bowl – it’s just too good to pass up. Get it now while you can
We’ll be offering brunch, dinner and latenight snacks on Saturday and Sunday and dinner and latenight snacks on Monday so come down to Ossington and check us out!
This magnificent-looking dish is our Smoky Plum & Sesame Baby Back Ribs with jasmine rice and pickeled cucumber. They have that delicious sweet and saucy barbecue flavor that begs you to lick your plate clean. Chef Alec concocted a sauce that has the perfect combination of chili salt heat and palm sugar sweetness to create the ideal Hawker Bar-spun rib. So come down to Ossington and nosh on these now before they’re gone!
*please note, Rib Fever will not be covered by OHIP
Hawker Bar will be open for the August long weekend AND Monday serving up brunch*, dinner and late night snacks to cover all of your hungry and thirsty needs! So definitely stroll down Ossington and try out our delicious Singapore Chicken Wings or imbibe in a few refreshing Fresh Material cocktails over the (fingers crossed) sunny three-day weekend.
*brunch will still only be on Sat & Sun
On the heels of NOW Magazine’s review of Toronto’s Top 25 Brunch Hot Spots, we’d like to introduce you to one of our newest offerings: Saturday AND Sunday Brunch! We run it from 11:45am (but sometimes we’ll open sooner) to 3pm every weekend to satisfy you, your friends, family, children and of course that nasty hangover from the night before.
Check out our Brunch menu for more!
Its been a trying day for many of Toronto’s citizens during this wild storm. But the city couldn’t get back online and moving with its most important people! We’ve been fortunate to have power and keep our restaurant going so as a show of thanks and support, Hawker Bar is offering the city’s amazing first responders and emergency personnel 50% off any and all food from our restaurant, dine in and take out for today.
These delicious little things are Hawker Bar’s Son-in-Law Eggs. You may have heard about them. Or already enjoyed their deliciousness. So we would like to share with you a bit about how we make them and why you simply must order them at Hawker Bar.
It all begins with creating Chili Jam. And making the stuff is no easy task! We start by dicing red onions, tomatoes and red bell peppers and reduce it down in an enormous pot along with lime juice and a few of our spices while stirring constantly until it gets thick and a perfect shade of deep dark red. We blitz this up and add a few more spices for taste. All in all, it takes roughly 17-20 hours to get our Chili Jam perfect every time.
Next, we soft boil peewee eggs so they get wonderfully gooey inside. We tediously peel them, being ever so careful as to not puncture their soft exterior lest we feel the wrath of Chef Alec’s broken-egg policy (you break it, you eat it – this is no fun after more than 6 eggs!). These eggs later get fried until golden brown so that they are crispy on the outside but soft on the inside.
Then there is the Prik Nam Pla, which is a Thai condiment that we make in-house. “Prik” means chili and “Nam Pla” means fish sauce but it’s so much more complex than that simple translation. We meticulously cut limes, shallots, and long red Thai chilies until they’re molecularly small. Chef’s basic rule is dice them until you think that they’re done – then keep going for 20 more minutes and then they’re done! We add some lime zest to this and mix all the ingredients together for a well-balanced Prik Nam Pla.
This is topped by individually picked Thai basil and coriander and garnished with lightly fried shallots.
And how would one eat such a complicated but tiny dish? In one whole bite! Thus, it is our “one-bite wonder.” As for why they’re called “Son-in-Law Eggs”…we’ll leave that for you to ask one of our servers or cooks.