I distinctly remember the first time my wife (my exceptional first-line-of-defense-editor-in-chief) and I went to Dundas for Sushi about seven years ago. Yes, really. While the combination of Dundas and Sushi in a sentence may seem incongruous, bear with me.
I suppose we may have noticed the restaurant sign when we were doing our weekend shopping at Cumbrae’s, an expensive but excellent old-style butcher. We decided to pop across the street for an impromptu lunch. As we entered we were greeted by a loud “Namaste” from a bespectacled gentleman who was efficiently slicing fish of some kind behind a refrigerated display.
While there were tables available, we opted to sit at the counter. Putting ourselves in his hands may have endeared us to the Chef, Simon Wong as our relationship has blossomed since then. Over the course of our meal – and as he prepared a steady stream of orders - he
