Where to Eat at Toronto Pearson Airport | Toronto Travel & Restaurant Guide

▶ More great spots to eat in Toronto: https://www.youtube.com/watch?v=uYKPDkrXUBU

Toronto has some of the best food, so it’s only natural that Toronto Pearson International Airport would have some incredible spots to eat! From dim sum to an edible helium balloon (!!!) join Elaisha and I as we take you on a culinary tour through Canada’s largest and busiest airport. Open this section up to learn more ↓

0:00 – Welcome to Toronto Pearson
0:16 – Marathi
1:31 – LEE Kitchen by Susur Lee
2:23 – Boccone Trattoria Veloce by Chef Massimo Capra
4:04 – Twist byChef Roger Mooking
5:30 – Bar 120: Cuisine Transformed
6:37 – Mill Street Brewery

▶ THE CREW
Hosted by gunnarolla & Elaisha Jade
Cinematography by Ari Sooriya

All restaurants are located in Terminal 1 of Toronto Pearson International Airport. Their accessibility depends on your destination. For more information, visit: https://www.torontopearson.com

Special thanks to GTAA for their assistance in producing this video.

Music by Epidemic Sound
http://epidemicsound.com

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– So we’re going to do this. – Let’s suck a balloon! (laughs) – Okay! – Okay! Wow, hi. – Oh my goodness. – Oh my gosh! – [Gunnarolla] Hey everyone! gunnarolla here and today we’re taking you through some of the diverse restaurants in Terminal 1 at Toronto Pearson International Airport.

Our first stop is Marathi, which features an innovative iPad ordering system for travellers on the go. – Everybody, when they come into the airport, the first thing that they think of is, “Where’s my gate? Am I late? Am I late, am I late?” The iPad system brings ordering faster.

Marathi is East Indian food. It is absolutely different than most of the food that you’ll find in the airport. We use all the spices straight from India. It’s made from scratch. You can smell it as it cooks. The butter chicken is probably one of our most famous dishes,

Our most popular dishes that we have here. The coconut prawn curry – it’s big prawns that are in there. And that’s usually a bunch of chilies and also it uses coconut oil. – [Gunnarolla] Indian food. – I’m so excited. – I gotta say, I love this iPad thing

Because if I don’t feel like talking to you, – [Elaisha] You can just, like, hide? – I can just focus on the iPad! – 100%. – [Gunnarolla] Butter chicken first? – [Elaisha] It looks delicious. – [Gunnarolla] Staple. Mmmmm. – [Elaisha] This gravy… – It’s not too spicy. Which I kind of appreciate because

If this was the last thing I was going to eat before getting on a plane… moving on! – [Elaisha] Okay. – [Gunnarolla] Let’s try the curry prawn. Do you like curries? You got to love them. – I do. – Our people love curry. – [Elaisha] 100%. I’m, like, I’m Caribbean,

All I eat is curry. – It’s got a little bit of a kick to it. – I was going to say it’s a little bit spicier than the butter chicken, that’s why I like it. – [Gunnarolla] Yeah. I’m feeling that. – [Elaisha] Sneak attack spice! – Toronto has the best food. – Yup.

– I think Toronto Pearson is going to have the best food. – I agree. – [Gunnarolla] Next up is Lee Kitchen by Canadian celebrity chef Susur Lee. – Susur Lee have a fusion ideas and most of his cuisines are fusion. Dim sum is one of my popular items here

And we sell a lot of dim sum. – [Gunnarolla] All right. Dim sum. – I’m ready. I haven’t had dim sum in years. – [Gunnarolla] This is going to be, like, the top of the top, cream of the crop. – [Elaisha] Oh my gosh. – [Gunnarolla] Susur Lee dim sum.

What do we want to do first? – Um, shrimp. Cheers. – Do you eat the whole thing? – What? What’s the dim sum protocol? – Don’t do this to me! – You pop the whole thing in your mouth? – Why not? Let’s just do – let’s just go for it. – All right, here we go. – Um, this is amazing. I love the sweetness. – [Gunnarolla] It’s so good.

– [Elaisha] I really like that. – Amazing flavours made fresh right over there. – All coming at you. – [Gunnarolla] It’s an eating experience and a visual experience. – While you’re eating, you can watch somebody else’s be made so you can order more. Okay, I want more.

– [Gunnarolla] Now we’re off to Chef Massimo’s airport restaurant Boccone Trattoria. Did I say that right? – Boccone Trattoria Veloce. We are specializing pasta, pizza, panini. So the three P. We have – we do have a mercato section, which is a grab and go. But the big deal is the restaurant.

To me, when I come in in the morning and I’m having my coffee and I’m looking at all the airplanes and I’m starting to dream, I mean, I’m loving that. And I always wanted to contribute something better to the airport standard fare, especially here in Toronto.

The beauty of our city is that diversity and everyone really getting along and being so proud and actually bringing to the table the best of their culture. Bye bye! (laughs) – And what do we say in Italian before we eat? – Yeah, is there – – Buon appetito!

– Buon appetito! – Buon appetito! – Now, a lot of Italy wouldn’t eat the mayonnaise. Me, I love mayonnaise. So a little bit of aioli with the calamari to me is essential. – Do you pull the bone out? – Yeah, I like to squeeze them a little bit.

– This is the technique, this is the technique. – What? – And then you just dip. Oh, oh, I dipped them in the wrong one. Let’s dip them in the real one. – [Gunnarolla] Time for the pizzas. – They’re hot, they’re hot, just pull.

– Yeah, pull. There is the cut but you have to pull. It’s a big piece! – This is a big piece. – Oh – okay. How big is this compared to my face? – It’s a big pizza slice! – There you go! Oh, yeah baby!

– Oh my gosh. This one’s going to be a little sandwich. – That’s it! That’s how you do it! Yes, that’s the way! – Like New York style. – This is the pizza I would want before a flight. – Bye bye, thank you. – Absolutely. – And during a flight.

Light, not going to make you feel all, like, bloated. – And as well, it’s not, like, a smelly pizza, too – – No, yeah! – like, you know when you open your food on a plane, they’re kind of like… – I hate that. Across from Boccone you’ll find Twist

By Canadian celebrity chef Roger Mooking. – We serve North American comfort food with a global twist. Today you’re going to try some roasted fish, you’re going to try some fried chicken, some french fries, and you’re going to try some halloumi toast, which is, like, basically think a grilled cheese, but just beautiful.

– [Elaisha] This is some bougie grilled cheese. – [Gunnarolla] Okay, we smooshed our tomatoes – – [Roger] You smoosh it. – [Gunnarolla] And a nice big bite, right? – Okay. Cheers. – Don’t be shy, man, get it in there. It’s gonna be messy, though. Oh, yeah, that’s what’s up!

And it’s a salad so it’s healthy, it’s salad. Okay, so the fries are here, we dress them with seasoning and stuff, but that’s just, really, like, a side-show for the fried chicken. We take fried chicken, we soak it in buttermilk for 24 hours, we deep-fry it, it comes out,

We put some Japanese spices on it, we put some fried basil, so you kind of crack the basil and put it on top. Oh, snapito. – That’s amazing. – I love how flaky this is. – [Roger] It’s mad juicy, right? – With the french fry too – oh! – Oh! – Oh snap!

And this is roasted fish. So we get Canadian Arctic Char, we sear it, cook it in the oven, simple, this is a soy glaze. It’s sweet and salty and then the fish is salty – – Everything! The fish, too, is like crispy but soft inside. I love that.

– Yo, man, you’re making me want a bite. See it’s dripping? See that it’s dripping? – I’m going to book a cheap flight just so I can get in the airport. – Yes! Absolutely. – I don’t even need to go anywhere. – [Gunnarolla] Our next stop is Bar 120: Cuisine Transformed by renowned modernist chef John Placko. – At Bar 120: Cuisine Transformed we take familiar menu items

And we give them a bit of a twist so one of the signature items is going to be the edible helium balloon. So we’re going to make a coconut and ginger ice cream with a Paco Jet, then top that with freeze-dried raspberry, some popping candies,

And then using a pipette with some piña colada we’re going to attach that to a helium balloon that you can eat. – We’re going to do this. – Let’s suck a balloon. – Okay. Cheers! – Cheers. – Okay. Okay. – Okay. Wow. Hi. – Oh my goodness. Oh my gosh.

I haven’t sucked in helium in so long. – This is – oh my god. I sound like a cartoon character. – It’s all over my face. Well, as well, what’s really great is that it comes with piña colada too. – Right. – So after all of this with the sugar…

– And don’t forget this. Our ice cream. There’s just so much going on right now! – There really is! – [Gunnarolla] I pass by here a bunch of times and I never knew they had all this stuff. – [Elaisha] I don’t even come to this area of the airport.

– Yeah. Amazing. We got one stop left. – Okay. Let’s go. – Thank you! – Thank you! – See you later! Bye. – [Gunnarolla] Our last stop of the day is Mill Street Brewery, a Canadian pub featuring numerous craft beers on tap and an awesome Montreal smoked meat poutine.

Okay. What an incredible culinary journey we’ve had today. We traveled the world without having to leave the airport. – Um, yeah! We started in Asia, made our way over to Italy, and then we popped on over back to Canada. – So much to explore at Pearson so next time you’re here,

Make sure to check out the restaurants, the shops, there’s so much to see, so much to eat. – Drink! – Thanks for watching. See you next time. Thanks for watching! Don’t forget to follow gunnarolla on YouTube and Facebook for more food and travel videos. I’ll see you next time! A la prochaine.