From Oakville to the World: Join Maro on a Day of Learning and Food Exploration

In this video, Maro will take you on a day of learning and food exploration, from Oakville to the World!

You’ll learn about the different cuisines of the world and taste some of the best food in #Canada on this food tour with Maro. From Iranian food to #Toronto roast meat, this tour has it all! Maro will make sure that you have a great time and learn about the different culture and food of each location. So don’t hesitate, sign up today and join Maro on his exciting day of learning!
Meet Maro: Spending Two Days Around Toronto. Discovering New Places and Different Cultures
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https://www.instagram.com/maros_bistro/
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مارو أوف أوكفيل: يوم من التعلم مع رجل فريد من نوعه. اكتشاف مطابخ العالم
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https://www.tripadvisor.com/Restaurant_Review-g155002-d4852845-Reviews-Maro_s-Oakville_Ontario.html
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https://www.marosbistro.com
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Marwan (Maro) Al Chamaa is a no-bullshit lover of all things culinary, an experience that involves so much more than food. Though his eponymous restaurant happens to be in one of Canada’s wealthiest cities, his roots find themselves deep in the humblest of beginnings in Lebanon. With a penchant for innovating on what he deems possible, his mind constantly races to imagine different experiences for him and his patrons to enjoy. Having come from building up the average shawarma spot, he firmly believes that even our most familiar dishes can evolve. In a different context, serving a diverse range of palates, his ever-refined menu continues to cater to people of different backgrounds, preferences, and lifestyles. There’s no pretence here; he doesn’t claim to serve the best traditional Mediterranean dishes, but he does promise to surprise taste buds, using ingredients not commonly found in his ancestors’ pantries. It’s the amalgamation of the flavours and techniques from his past and present-day travels that inspire the dishes his guests enjoy, day after day.

“The best moments of my life are captured in these plates. The food is soon done but the experience will last forever. In my life I’ve never tasted anything better than the plate of poverty made with the hands of love presented with simplicity on the table of unity.” — Maro
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“Welcome to those who believe in spreading happiness, to those who believe in the power of dreams, to those who believe in sharing joy, and would like to join me in my exploration of this beautiful life.”
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My mission is to show the Lebanese cosmopolitan culture through my eyes, to the world! Traveling around the globe, I support small businesses and spot the next food trends.
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Maro, very special character, very special person, cute, nice, and he has a very special way to think about it. In the restaurants, in his way, in his cooking, nothing more than that. Maro is standing outside, wearing the apron, and waiting for me. Hello. Welcome. Come in. I just want… Welcome.

I told you in the car, I told you. I told you for the first time, I told you that he will make fun of me. I can’t believe it. You are amazing. I heard a lot about you. Tell me that I am a bad guy.

No, no, I heard way a lot about you. Welcome. Beautiful. This is Oakville, downtown Oakville. Specifically, Kerry Street. We started here. This is Maros. It’s like hidden. Last summer, I was in Morocco. Me and my wife, she’s a designer. She decided to be inspired. She got inspired by Moroccan style.

So, this summer, it’s Moroccan style patio. This year, we’re going to Croatia, hopefully. So, we’re going to be… Next year, we’re going to do Croatian. Last year, it was Mexican. We shipped those plants from Florida. That’s why you see different colors. Okay. The most important thing in all of this… The gardenia.

I drink it every morning. The gardenia with cigars and coffee. It’s the color of the street. Every day. Every morning. People know me. This is my wife’s project. Okay. It’s called Naranj. Naranj is the flower. The flower. The flower. There’s a story behind it, why we call it Naranj.

But we’ll talk about that after. Everything we do here… Okay. She wanted it Bohemian style and New York style. Okay. She’s going to talk about it in a minute. And everything we do here… Okay. Is have a touch of our culture. The Maamoul. The Maamoul. But we made it with mousse.

Pistachio and dates. With saffron. With peach. With rose water. With rose water. The dessert. Okay. Everything is French. Everything is French work. But… Maintaining our culture. This dessert croissant for breakfast. It’s amazing. And a croissant with pistachio and dates. I’ve come home. Because we live in our businesses.

We try to make the business as much as possible feel like home. So when you come, it’s like you’re a guest. Mar was so stressed you were coming. I’m like, it’s okay, he’s coming to our house. It’s okay. Look, look, look. Look, look. The chair is in the middle of the road.

Yes, but I have a chair. I have a chair for you. Ah, this chair. Ah, okay. You’re welcome. No, no. Not at all. No, no. You’re the family. Not at all. Sit over there. Uncle, we’re from the mountains. Sit over there. Welcome. Here you go. Croissant. A little bit. For dessert.

The crunch is amazing. Butter croissant. The air is great. It’s properly fermented. It’s not sticky. Flaky. And. Wow, the smell. Very nice. Tasty. Flavor on the tongue. Very good. Very good. Today, we have a special guest. It’s rare to hear that he is special.

The thing is that this guest really has a there on his shoulder. The guest is not about past glory, This guest does not have the pride of a liar in his name, his name was Lebanon. This guest, in my opinion, put the main points on how the

Lebanese identity will be for the future. This guest, from Bashir to Bashir, raised his name to Lebanon and he will continue to do so. I am very blessed to have him. We are his guests on the Lebanese identity. He is the cedar and not an exaggeration.

But with a small camera, he was able to create glory and he was able to gather the Lebanese immigrants behind a small screen. From his mind, from his thinking, from his art, from his creativity, the least that can be said about him is Lebanon. Welcome Anthony.

Now you will see Anthony after a glass of Arak as the video shows. Wow, how many times in your life did you meet someone this honest? How many times in your life did you meet someone who says whatever comes to his mind?

How many times in your life did you meet someone who is this comfortable with himself and tells you whatever comes to his mind? Since you met him, he says whatever comes to his mind. His goal is to help, his goal is to support.

He called me a few times and asked me what I want to cover for him when he travels. What a man. Before we criticize, because we will continue our night and I don’t think I will leave from here very early, let’s listen to what he has to say, let’s understand what

He has to say, let’s learn from what he has to say. Very interesting. Let’s go. Everything done in front of you is a balance. The stomach is a balance. Anything that increases, you get a burn, you get gas, etc. Or you hurt yourself, or the taste is not good, etc.

I am trying to tell you that everything done on the table, not for Anthony, but for the restaurant, is based on balance. When you have protein, vegetarian, if you have something fried, you want to use kale, chicken and potatoes. For example, we are used to having grilled chicken and fried potatoes.

You want something to break it down. We think how the business people in Ontario, because Ontario, especially Toronto and its suburbs are the busy area of Canada, when they go back to the office, how do they go back? You can’t give them a plate of grilled meat and a cup of

Arak, for example. You can’t. You can’t. They have to go back to the office. So you can’t give them 4 types of protein. Kafta, Tawook, She’af, and I don’t know what else. These things don’t work. So we adopted a system where we don’t put things separately.

For example, if we look at this plate. I didn’t separate the meat and the potatoes. I didn’t separate the potato and the meat. Because you are giving it to the customer. Something happened to me when I was 13 years old. My aunt gave me a sandwich because we were kids and we were

In a hurry. She put a piece of bread, Baba Ghanouj, pita chips, the fried bread, French fries, Baba Ghanouj, and fish. When you eat it, it’s unreal. It’s mind-blowing. She put the fish and the fries here. Like any kid, he wants to eat the fries first and then leave the fish.

When you wrap them in a sandwich, you didn’t give this kid the space to eat whatever he wants. You gave him the sandwich as it is. You put onions and things like that in it. So the plates are built on this basis. It doesn’t give the space to the customer to choose between

This and that. Everything is balanced. Wait a minute. When I first met him, I saw the table. I said, wow, the colors are deep. Wherever there is a frying pan. His face is on top of each other. How did you deal with him? The food is amazing. My family. I’m falling in love.

The end of the day. This is delicious food. Food that puts a smile on the face. Food that if someone asked me, where did you enjoy your trip? I would tell him here. Delicious. Delicious. Good morning. Good morning. Wow. I’ve been waiting for this day for a long time.

I’ve been waiting for this day before coming to Canada. I’ve been waiting for this day because I will spend a very nice time. Quality and valuable time. With a person I met before, his name is Maro. But this time, we won’t go to Maro’s restaurant. This time, we will see

Toronto from Maro’s eyes. He talked to us, we shared, he explained to me. He has a very nice point of view about this city that he loves. Toronto from Maro’s eyes. It’s one of the best coffee shops. I love it and it’s everywhere. Class. Let’s go. Wow, we started well. Beautiful place.

Very classy. An old house. The ceiling is made of wood, the decoration on the walls and the tables are beautiful. Marble. Wow. Beautiful. The music is beautiful. Now, we are going to go to Le Bon, a croissant place. Why we are here? Not because the croissant is good as Anthony said.

If the food is not good, why did they bring it here? The branding, the advertisement, the taste, the variety, everything is studied in details. Let’s see. Yes. As soon as you enter here, you smell the place. The smell of the bakery is unbelievable. Wow. This is so light. Very light.

The butter is perfect. 80% and more butter. Maybe 100%, I don’t know. Smells good, smells fresh. There is no bad smell. I asked for a kitchen knife but it didn’t work. I will try with you to cut it in the best way possible so you can hear its sound. Wow. Oh my God.

Oh my goodness. Wow. This is high end, premium quality, outstanding French quality of a croissant. Everything inside is air bubbles. 100% probably butter made with the finest finest ingredients. French know-how. What is this? You can sleep on it as it is beautiful. Its smell is beautiful. Listen. Ouch. Oh my God.

Oh my God. Amazing. I am the businessman who has a restaurant in Oakville and I am very honest. My famous saying which I told Anthony, if you want the best hummus plate, I will order it now but I don’t have it. Many Lebanese people visit us, Arabs in general, after the

Video we uploaded and they tell me, we came to eat at your place but there is a chance to order hummus plate. It was actually very funny. Surprisingly, people listen. I remember how much I have passion for the restaurant and how much I love it and how much I love food.

I am in the restaurant business but we didn’t come to this country to make the best hummus plate or the best falafel. We are entrepreneurs. Our goal is to transfer the cultural atmosphere that we were raised with, the family atmosphere that we were raised

With, this experience that we lived in our childhood or in our youth. We are trying to transfer it to the Canadian society and I was able to achieve this through the menu that I have and through the experience when you enter the restaurant. Why is he so excited?

As I said, he was supposed to be born Iranian, not Lebanese. Honestly, he loves my culture more than he loves his own. So he loved Iranian before you met? Oh yeah, it has nothing to do with me. He is even learning the language but it also has nothing to do with me.

The Iranian ice cream now with saffron and I want to taste the falooda with the taste of pomegranate. Pomegranate. Pomegranate. What we know as Shairieh. They make ice cream out of it but with pomegranate. What is the taste? You should see his face. Look. I am happy. We don’t have this.

This is the Iranian ice cream with the taste of saffron. In Toronto, in GTA, the best place to sell ice cream is like this. Ok. No no no. It’s very very good. The flavor comes late. It starts with milk ice cream and then the flavor comes at the end. Good one.

Very good one. Taste it with the pomegranate. Taste it with the pomegranate. This one with the pomegranate. I want to taste the Mshabak. I want to taste the Mshabak but give me a minute. Give me a minute. I want to taste this one. Yes. Marouk, Marouk. The taste came at the second bite.

Maybe the third bite. The flavor is building up. Give me a minute. This one. This one. It’s made with rice. They mixed it with rice like we do. They mixed it with pomegranate juice. Oh God, it’s so good. Give me the fork. It’s your time. Come on. Wow. But wow. Amazing.

We are entering a new culture. I have never tasted these before. I wanted to taste the Mshabak. I tasted them. You saw how they broke and burst. And now. Nice balance sorbet with the Mshabak in the ice cream. Impressed. Impressed. Anthony is talking about the Lebanese craftsmen that we not

Only respect but we also honor them because they really preserved our heritage. Now I want to show you a sample of the Iranian craftsmen. Come with me. The Iranian musical instruments. I think this is Santour. And this is Sitar. Sitar is the musical instrument that the Darwish or the Sufis use.

This is it. Look at the writing. This is Santour. You can’t touch it. Look at everything. Look at the jewelry. Look at the jewelry. Look. You can’t love anything. Anthony. I promised myself that when I buy a house I will buy it for this. Look at it. Look here. This is it. Look.

The numbers in the Iranian language in the Iranian letters. This is Azra. Shiraz. This is Shiraz. Music. Music. Music. Music. Music. We use it for Saj, in the past they used to use it for Bohus Now they developed it for Furn They stopped using it for Bohus

But they made the Furn in a metal way It looks like it’s being made The bread is called Sangak And there’s the Berberi The Berberi is a bit puffier But the Sangak is the Marouk bread The Iranian Aryaf bread The best bread you can taste Come closer

If you put the Sangak with the Ashta Which is the Iraqi Jamar They call it Khameh With honey It’s amazing This is sugar But with saffron You put it in a cup of tea Instead of using a spoon They made it with plant sugar But with saffron I’m impressed

It’s the first time I discover this culture I’m impressed with the flavors The colors The way the food looks The culture The cheese I’m getting to know the culture for the first time I’m very happy We asked the owner of the supermarket He told us to hurry

It’s like the Adonis of the Lebanese in Canada Wow I’m spending the day here I hope you’ll taste it Thank you Beautiful flavor Beautiful flavor It’s not like the Saj It’s a bit thicker It’s in between Beautiful It smells good too The stones It’s round The bread is toasted in soft places

The air bubbles It’s a bit like Tannour But not toasted Tannour is frozen This is an open door I feel like I’m in a place I don’t want to tell you I haven’t seen this before I haven’t seen the ingredients I don’t know how I don’t know how The Iranian people eat

Wow The society There are races The Kurdish race The Arab race The Iranian race There are also two There are people of Tehran Who are open to the world But as an Iranian race They are the Mazandaran And as an Iranian race What is Iranian? The Shiraz people They have their traditions

It’s not like what we think As Lebanese The Saida, Tripoli, Beirut No, no, no We’re talking about an Iraqi race Completely different The Iranians in the north Are the Kurds But as a Kurdish race They speak the language In Tehran They have a natural Language and food Now we’re going to taste

Korma Zabzi, Fasenjoun We’re going to taste the kebab This is just the food There are still things That we haven’t thought about And they preceded us Let’s see The right way to do it Is to put butter And put sumac Butter and sumac I ate the rice before you told me

It’s very delicious I want to eat it with the butter I don’t know why The taste of the rice It’s not like the rice I ate before The rice is delicious Except that it’s properly cooked It’s not sticky But it has a taste It has a taste With the butter The sumac

They eat it like this It’s not like This is the sumac What is this taste? What is this kebab? Eat a small piece Please Thank you Oh my God It’s the best fast food place But it’s a joke The place is a joke Look at the decoration It’s like we’re eating

It’s like we don’t have money But the food It’s amazing Excellent street food Excellent street food Excellent We have the tabouk And we have a recipe for the tabouk They have the chicken with the asfak This asfak is the zaatar The juice The meat The flavor Oh my God It’s a fulfilling plate

It fills your head You feel like finishing it The rice is delicious Amazing The sumac is also amazing It comes in a sachet Like we put salt and pepper Here Sumac And butter Great job Maro It’s amazing I don’t want to eat here You just told me you want street food

If the owner of the place was here God would make him smile Oh my God It’s delicious The food is delicious Come and try Persian Iranian street food You will love it Street food I insist The place is called Al Tuna Kabab This is The place Majles Who understands the language

This is Majles Come and see Al Tuna Kabab We talked about the bombija Look at the technology Amazing The Qara Qara We are used to the Matte The ugliest kind of Matte In Lebanon I don’t know why But this Is the best kind of Matte Be careful The yellow thing

Is not a mistake It’s a pure leaf We put the Matte In the Oden They pick it They dry it And make it into leaves Pure leaves This is the best kind of Matte As a Darzi community We developed in the Matte What do they do in Lebanon

They put cold water on it And then they filter it Because the first zoom was bad I calculated You put two leaves Learn from me You put two leaves And you put cold water on it It doesn’t get bitter It doesn’t spoil the Matte It’s excellent Believe me, I drink Matte everyday

We drink it with lemonade It’s very good I am not a big fan of Matte And every time I taste the bitterness It’s not bitter Fresh That’s it I am back 17 years later What are you saying? Wow First of all, the bread It’s not cracked It’s fresh It’s very important It’s smashed

It’s juicy It’s been put and now it’s slowly melting. A tomato that’s as thick as the meat. It feels good. It feels right. Oh my shoulder, it’s almost half a kilo. What is? Are you ready for the fun? It’s really important. The egg cracked. Wow! You should see what’s happening here. Let’s go.

Amazing. Amazing amazing. Did you hear the crack when it cracked? Did you hear the juiciness that entered my mouth? Did you feel the fat that cracked them? Wow, it’s so good. So good, so good. Inside out, it’s so good. The Lebanese friends sold it and now the menu shows it.

B7, tornado, rocket, etc. Wow, very good. I feel like having more. We still have a lot of food for today. Anthony, stop, it’s very good. It’s amazing, I loved it. Let’s go. Okay, bread with a bit of thyme. Soft, light, hot. It just came out of the oven, very interesting.

We’re going to taste the most important thing, which is the hummus. Creamy hummus, it’s obvious from its look when it arrived. That’s a good hummus. That’s a very good hummus. Light, soft, sweet. Not bitter, creamy. That’s a good hummus. Nice. I’m going to start tasting between them and I’ll get back

To you in a bit. Some cardamom rice, horseradish labneh, and sumac onions. We’ve got the za’atar fries and our jewel couscous with tahini, confit garlic, raisins, and walnuts. Here’s charred broccoli. You have a little bit of some pickled veg on top, a little bit of some dukkah.

There is garlic labneh on the bottom so just be careful of that sauce down there for yourself. Then we’ve got the dukkah pickled veg and there’s a little bit of chili peppers just sprinkled alongside. This is the brisket. On the brisket, underneath there, you have the cardamom rice.

It’s a little bit of lots of flavors in there. You have the sumac onions here. You have the sumac onions here. And a little bit of some labneh. So again, just be careful of the labneh. I believe this one’s a five for you guys. Shawarma and fries. Brisket. Rice.

It’s a different way of eating than what we’re used to. But with the same ingredients. Brisket. Meat. The rice is very delicious. It’s really delicious. Very, very, very nice flavors. Very nice flavors. Fries with shawarma. With the sauce. Arak. Grapes. Arak, here we come. Broccoli. So, what’s nice is that there are flavors.

There are places that bake, there are places that are good, there are places that don’t know what. In general, the experience is nice. The waitress. The place. Sitting outside. This is what you feel in the village, in the middle of the city. There are tasty things, there are less tasty things.

The fries are great. The falafel, they’re black. The clean calf. But it’s not bad. The experience is nice. It opens my eyes to a lot of ideas and a lot of other things. Shawarma. Shawarma. Arak. Arak. Arak. Arak. Arak. Arak. Arak. Grilled shawarma. Shawarma with meat. Shawarma. Shawarma.

Maro, why are we here? Maha’s Kitchen is one of the icons of the breakfast in Toronto. From the top, I would say, from the top five restaurants for breakfast, for non-Canadian breakfast, this is the number one place for breakfast. It’s Egyptian, that’s why it’s important, it’s not about the food.

The food is excellent, well prepared, quality, freshness, it’s unreal, but what makes them special is they have succeeded as a brand to attract non-Egyptians and diverse customers. This is the absolute success story of this restaurant. They took Egyptian street food and put it in a

Well-organized plate, in a well-organized place, no one is speaking Arabic, the plates are beautiful, rich, generous, their colors are beautiful, their smell is beautiful. Mustard. Because of the beautiful smell. We are here because they kept their identity from a long time ago, they taught their children and their

Grandchildren, they graduated from universities, and I know a lot of stories from here. As they kept their identity, the quality, there was no modernization, there was no modernization of the market. The beautiful thing about it is that when we go to the Greeks, to the Greek region, You will see the olives, the

Types of olives are amazing. I sent a few times the types of olives in Lebanon, they are amazing. And the meat is amazing here. Now I understood the olives. What are these olives? Wow, a painting. No, but the nice thing about it is that I send the pictures of the olives

To the mountain here. Oh my God, oh my God. What happened? Okay, okay. We learn and say that why doesn’t Lebanon have only one type of olive? Now we have 2 types of olives, which we are making mostly with the same olive oil. We have the Arbequina and the Soura.

But it is not forbidden to have all these types. In the end, our land is like theirs in Greece. I think they grow. So there is a market for colored olives. Come on, who is watching the video, let’s plant other types. The most delicious food is the street food. It is delicious.

Tuna melt. Look, it has no bread. Amazing smell. Toasted. It is like the school’s bread. So good. It is so good. It is so good. What a great toasted bread. Like this, did you notice? Like this. Turn it again. He made it square as it should be.

From the inside, the tuna is not creamy. Usually, we know tuna melt with a lot of mayonnaise. No. Straight forward. Good stuff. Oh, this tuna melt means tuna with mayonnaise? Yes. No, I will show you. Okay, continue. Fish sandwich. This is delicious.

He has been here for 2 days, I don’t want to say what he did to my head. 2 days. The garbage is behind us. I am having a bad time. Okay. But the food is delicious. He wants to eat delicious food. If you want delicious food, I got you delicious food. Amazing. Wow.

The flavors, the spices, the hotness, the soft bread with a bit of sugar. The fish. Oh my God. Okay, let’s end this. Best for last. Best for last. Huge. Amazing. What is it in Arabic? The crab. Lobster roll. Lobster. Saltaoun? No. Lobster. Raydis? Saltaoun, no? Saltaoun? No, not Raydis. Saltaoun. Yes, of course.

The roll of Saltaoun. Unbelievable. Unbelievable. I am closing my eyes alone. You too? Amazing. I want to point out something. Can I say something? Okay. The same place, the same owner, the same product, the same menu, the same everything, down in the corner, outside the mall. In the corner, outside the mall.

Different experience. Believe me, there is nothing tastier than this fish bite in Toronto. It’s so good. We will eat Korean food now. Okay, wait. This is the place. The decor is nice. I still haven’t learned your stuff. Okay, let me see. Come, come. We will try. I said you sleep at 9 o’clock.

The man is telling us that the nightlife is amazing in Toronto. I told him, how nightlife? The man, unfortunately, sleeps at 9 o’clock. Why should I sleep at 9 o’clock? I like the box. The box feels that it breaks exactly. It opens like this so that one can hold it.

It’s amazing by the way. In the nylon that you see here, you can see what’s inside it. It wins. Glory to God. I can tell you, from now on, for the record, from now on, I will like it. 6 cents is not an exaggeration.

For the record, from now on, I will like it. 6 cents is not an exaggeration. I feel like I am going to a place and I will like it. It opens to my heart. Pecan tart with chocolate. Look what is happening under my fingers and under my hands. Damn. Please stop.

Oh my God. It’s so fitting. Very good. Amazing good. The tart is not soft. Very flaky. Very buttery. Super juicy on the inside. Maple syrup, sweet like. Very aromatic. Crunchy fresh pecan. Intense chocolate at the end. Not sweet. Boom. Sweet pie. I am from Lebanon, from Al Chouf. My name is Maro.

Like a dancer. Maro. That’s it. I apologize. We didn’t spend much time in the mountains. My mom is from Chouifat. The city that I really really love. Love, love, love, love. Chouifat, for me, is amazing. Amazing. I didn’t get to know Beirut at all. When I left Lebanon, I was 17 years old.

I was in a small stage in Beirut. Do you understand me? When you leave at a certain age in Beirut, from Beirut, I mean I didn’t go to university, so when you come back to Beirut, it’s like, like any foreigner who travels, he

Thinks that the country he is going to will be impressed by the country he is going to. You will leave Beirut for something that is prepared or organized, not prepared, more organized than Beirut. So when I came back to Beirut and saw that they have games,

People go out in the middle of the night, go down to the corniche, there is the existing level, but the poor people go down to the corniche, and there are people who go to eat, and drink, and shops, and God, and God, and nightlife, and clubs, and not clubs, I was like, wow.

So when I went down, I went down after 9 years, I left when I was 17, and came back when I was 26 or 27 years old. I love, love, love Beirut. I love Beirut. Cheers. Your glass is Mexican. Mexican glass. Mezcal is like tequila, but Mexican.

It is made from agave tequila, which is this plant. 46%, 100% agave. It hits the brain, but it’s enjoyable. It has a… We brought these, and we thought that they might be spicy, but no, there is one that is 10 times spicier. I will try my luck, Lotto. We made it.

Wow, it’s delicious. It smells so good, it’s so vibrant. The taco is light, the color is yellow, as if no one saw it before. Cheers. It’s amazing. I love this place. It’s owned by a Persian guy, and his wife is Canadian. I believe she lived in Iran, if I’m not wrong.

She knows how to speak Farsi better than me. But what’s really, really, really, really special about this place is that they have very traditional food that even my mom doesn’t know about. And they’re from different parts and regions of Iran, and it’s named after that. You’ll see. It’s very beautiful.

Let’s start with the Arak. I don’t know how to describe this. It’s been 18 months inside the barrel. It doesn’t have aniseed, of course. It smells like hard liquor. It’s made here. In the culture, it’s written that in Iran, people always drank alcohol. But since I don’t drink anymore, it’s made here.

Let’s taste. Cheers. Not bad, not bad, pay attention, I didn’t do it at all, I didn’t burn myself, I didn’t go into the plant, it didn’t hit me, it doesn’t have a flavor like the Yansun, it doesn’t have the feeling of the fruits or the sweetness, but it’s not harmful, with

Food, sitting with the guys. It reminded me a bit of the drink, the Obersi, which in the end all came from the same place. This is an interesting story. We arrived in an Iranian restaurant, Persian, very nice, the mood is nice, the reception is nice, the decor is nice,

And of course the food will be very delicious. From the moment I opened the door, I felt that this place can’t be missed. You can’t come to Toronto and not get a pomegranate or something like that, you can’t. This place, as it is in the morning, pay attention, look

Around you, they are all foreigners. The food is Iranian, the alcohol is Iranian, but the waiters and all the food is designed for the foreign people. It’s fascinating, and now we are waiting to taste the meat. What is it made of? I think it’s grapes. Ah, raisins. They filled all the tables.

We came and our food came with us. What should I do now? We can’t eat calmly. No, it’s forbidden to eat calmly. Outstanding, it’s outstanding. You know what’s the best part? I cooked better. You couldn’t. When am I invited home? Whenever you want, you are always welcome.

The last one, look at it with the spoon. Jigot a la cuillere, it’s cut with a spoon, break, delicious, beautiful food, loaded with flavors, super interesting, fulfilling, exciting, I’m going to finish them all, I want you to kiss me because you brought me here, I want you to kiss me because

You brought me here. This is normal. They understand your work. This is normal, this is amazing food, amazing how delicious it is. What I like is that you feel like you’re still in Toronto, but they brought Iran to you. They succeeded in bringing Iran to you, and with Arak.

A cup for you, a cup for the gathering, and a cup for the friend. Thank you, a cup for you. I’m shouting I love this place, I love this place, I love this place. Saffron, rose water. Wow. Wow, what a greatness. Wow. Next. Next is a place called iHalo.

I tried it before and I liked it, I put it as a favorite. It has an amazing soft serve. I took the purple and pink, and the green pandan, black on black, Ube all day, strawberry milk, meet your matcha. I remember that it was an amazing ice cream. So I ordered from Maro.

They have 3 soft serve machines, 6 flavors, and I will put them as you want. It’s so freaking good. It’s so good. It’s so good. It’s so freaking good. Can I bite? No, it’s excellent. It’s one of the best in Milan, and it’s signature.

Okay, we came back here, not because I didn’t like it, because I didn’t feel like coming back. I told you yesterday, before yesterday, but I came back for the ice cream, which is the milk ice cream from New York. No, the cereal ice cream is eaten twice in the same trip.

We won’t eat noodles, as I told you, but the ice cream, must try, and I want to taste it for Maro. I’m just freaking excited. This is the first time Anthony tells me where I should eat in Toronto. In Toronto. You don’t know how to eat.

I want to see your expression on your face. No, no, no, no, no, no, no. Yes. What’s his name? Oh God. We have it in Lebanon, but he doesn’t know it. What’s this? No, no, no, I’m serious. It’s my childhood. After school, before school. Oh God. Salt. What’s this?

It’s the Mankoucheh of Ghraoueh. You got something like this, but this is with ice cream. Mankoucheh of Ghraoueh, but in its own way. But, don’t tell me Lebanon, oh God, Lebanon. No one tells us. It’s so fucking good. It’s really really good. This, I will give it to you now. It’s very good.

Not good, it’s very good. Wow. We will continue our ice cream because it’s very good, as we said. We will have one more stop. Important. Essential. Since I got here, I wanted to eat something very delicious. I am excited for a beautiful night. A night that is important, important, important.

We’re going to have fun. These are pre-dinner. They call it in French, true normand. I will explain it to you in a bit. Let’s go. Thank you. So I’ll get a slice of pork, and then work it in the pan for you, along with this. Just work this stuff, right here.

So here we have mushroom risotto, risotto ai funghi. So we have about 6-7 different varieties of mushrooms in here. The quality of rice is called, the varietal is called acquarello, so it’s aged for one year. It’s like one of the most premium rices that you can get.

We finished it with a little bit of taleggio foam on top, and that’s about it. So here we have the risotto. We need to order this about a week and a half before we can get it. So this was from Holland, landed this morning.