Captain Haddock! At High Street Fish and Chips in North York, the fish is the focus
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ince 2005, it’s been tucked inside Donwood Plaza on Underhill Drive, near Victoria Park and Lawrence avenues in Toronto, Canada. The quirky sign outside noticeably reads “High Street Fish, Chips And” which Chen says was the owner’s whim and also a clue about what’s inside: fish and chips, but much more, from meat pies to blood sausage and haggis. From ship’s wheels on the walls to cosy booths, this place is all old school love. Co-owners Sharon Chen and Paul Chow took over the family-oriented restaurant from a Scottish and English couple seven years ago. “We came in very quietly,” Chen told The North York Mirror. “We just wanted to come in and make sure they (customers) didn’t notice any difference, like the food is still good, the service is still there and we didn’t want them to say, ‘Oh, there’s new owners, everything’s different, now everything’s changed and it doesn’t taste the same’ and we didn’t get that.” When you walk inside, there’s an old-school feel. Artwork and Scottish poems line the walls to the front counter. Posters explaining why you should eat fish hang nearby. The menu highlights several dishes, including cod, Alaskan halibut, battered tiger shrimps and breaded clam strips. But according to the menu, it’s the haddock that made the restaurant “famous.” “We make a darn good haddock,” Chen said. “Our fish is really good quality; our batter is straightforward.” The haddock is shipped in from Nova Scotia, Chow said, adding that the batter is light and crispy. “It’s not heavy, it’s not oily,” he said.
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Chippy Chat & Fast Food Magazine • March 2020
Chippy Chat & Fast Food Magazine • March 2020
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