Subway morning‘s foodie guide, Suresh Doss, joins us weekly to discuss one of the many great GTA restaurants he’s discovered.

This week, he spoke to host Ismaila Alfa about a take-out market in downtown Toronto.

Ismaila: What is Market 707?

Suresh: It is a container marketplace established in 2011 by Scadding Court. So we head to Dundas and Bathurst in the city, just north of Alexandra Park. I want you to imagine this beautiful, colorful row of shipping containers that houses a dozen businesses. It was a mix of retail and food when it launched. But today, it’s mostly food.

Ismaila: I heard about this place and I passed by. How is the food there?

Suresh: It’s really wonderful now. that has changed a lot a lot during the pandemic. I am not exaggerating here. Imagine a world street food tour from Chicago to New Delhi to Osaka. As you may know, we don’t have a ton of street food options in Toronto. So it’s kind of the high point for eating in this town.

Chef Harwash is located at Market 707 in Alexandra Park. (Suresh Doss/CBC)

Ismaila: And today, are you taking us to one of the new rooms there?

Suresh: Yes, so a very small kitchen preserving Damascene recipes, giving them new life. Here is Houssam from Chief Harwash:

“We’ve been in this business for 110 years. Our dad taught us the old way he used to do in his restaurant. I have my dad’s recipes in his handwriting. So we’re talking about the type of food which we serve as fast food.I try to transfer you to Damascus experience without traveling there.That’s my goal there.

Ismaila, I have never seen so much personality spring from a tiny space. It’s a container, right?

A bit about Houssam. His family owned a bunch of restaurants in Damascus. But because of the events of the Arab Spring and the civil war in Syria, he and his four brothers left the country. They finally arrived in Canada as refugees in 2018. And he said he spent his first year in Canada working with a ride-sharing company, which is how he came across Scadding Court.

And he found a place there, and opened this place Chef Harwash in November 2019, just before the pandemic. So it was a very difficult race for him.

The falafel and sujak wrap. (Suresh Doss/CBC)

Ismaila: How is the menu?

Suresh: He found a late-night audience for his falafels and sujuk sandwiches, like his wraps. During the weekends it stays open late at night as there is that post-party and clubbing crowd.

Looking for something delicious to eat and what else will be open at midnight or 1am? These are therefore the first articles that have been affected.

So here’s a guy who makes all his own marinades and sauces. He follows the written recipes of his father and grandfather. So this falafel is made with chickpeas and parsley, and a good amount of cilantro in there. When he serves it to you, he puts this pomegranate molasses, which I really appreciate because it gives you a wonderful tart note.

[To make the] kebab. it marine and handmade. He wraps her in this meat wrap. He puts this very creamy garlic sauce on it which gives it a nice punchy touch. It’s the late night stuff.

If you come to lunch, I have other things for you.

Toshka flatbread with sujuk and cheese. (Suresh Doss/CBC)

Ismaila: What do you have for us?

It’s pretty impressive what it’s able to recreate from such a small space. Most of the time, I find it’s Damascene dishes that he presents in a new way.

Two examples. There is something called a saj with thyme zaatar. It is a thin wrapped flatbread that is usually baked in a high temperature oven. But he cooks it on a flat top. It will put a very thick coating of sesame seeds, thyme, lemon zest. There is even coconut powder. He is a very traditional Syrian, from the time of the Silk Road.

Falafel wrap, a street food favorite at Scadding Court. (Suresh Doss/CBC)

There is also a very generous amount of olive oil. And second, I think you would like a Syrian dish called Toshkha.

It’s basically flatbread but a sandwich this time. And in between there are skewers with cheese. He presents it a bit like a quesadilla.

So I want you to imagine cheese bubbling and sauce oozing from the sides. For me, you can slice it and there’s a garlic sauce in the middle.

The real star of the dish is the sausage which has this pronounced spiciness. And it’s brought together by all the sauce and cheese on the dish.