Turn on notifications to catch follows, likes, and new check-ins the moment they happen.
Ranked by verified ratings, mentions, and signature picks.
Morel scores blend thousands of public reviews from across the web with ratings from Morel diners — as diners weigh in, their ratings take the lead.
Filipino · North York · $$
Slow-cooked oxtail and tripe in a dense, golden peanut sauce — served with bagoong alamang that cuts through the richness like a knife
Filipino · Old Toronto · $$
Slow-braised oxtail in a thick, deeply savory peanut sauce served with bagoong (fermented shrimp paste) on the side — the salty-sweet contrast is the whole point
Slow-braised oxtail and vegetables in a thick, earthy peanut sauce — served with fermented shrimp paste (bagoong) on the side that cuts the richness perfectly
Slow-braised oxtail in a thick peanut sauce served with fermented shrimp paste — the dish Filipino restaurants are judged by, done right here
Filipino · Scarborough · $$
Oxtail and tripe braised until tender in a thick, golden peanut sauce, served with fermented shrimp paste to cut through the richness
Slow-cooked oxtail and vegetables in a rich peanut sauce — dense, savory, and built for the fermented shrimp paste served alongside
Oxtail and vegetables in a deeply savory peanut sauce, served with fermented shrimp paste — slow, rich, and essential
Oxtail and vegetables in a thick, golden peanut sauce served alongside shrimp paste — a slow-cooked showcase of Pampanga's most laborious classic
Filipino · Old Toronto · $$$
Slow-cooked in a rich peanut and annatto sauce, the kind of deeply savory braise that makes the natural wine list suddenly make perfect sense
Slow-braised oxtail in a thick, nutty peanut sauce, traditionally served with bagoong shrimp paste on the side
Filipino · East Credit · $$
Slow-braised oxtail and tripe in a thick peanut sauce, eaten with fermented shrimp paste — rich, nutty, and polarizing in the best way
Oxtail and tripe in a thick peanut sauce served alongside bagoong (fermented shrimp paste) — a slow-cooked weekend dish that signals a kitchen willing to go the distance.
