A heated debate has erupted among Ottawa Citizen readers over the preferred spice levels at local restaurants, following a column by restaurant critic Peter Hum. The discussion, featured in the June 9, 2026, letters to the editor, reveals strong opinions on whether diners should expect bold flavours or have their palates accommodated.
Readers weigh in on spice preferences
Chuck Shields of Ottawa urged the critic to continue pushing for flavour. 'Full flavour should be the norm, and servers can ask clients how they like their food and modify if necessary,' he wrote.
Douglas Parker, also from Ottawa, cited the Latin expression 'De gustibus non est disputandum'—there is no point arguing about differing tastes. However, he cautioned that requesting alterations to traditionally spicy foods means not experiencing them as originally intended.
Doug Wilde of North Gower was emphatic: 'Don't turn down the heat!' He recalled accompanying Hum and Vito Pilieci to Ola Cocina, where they challenged the owner to create ever-hotter sauces. 'If a plate is supposed to be spicy, that's how it should be served!'
Online comments echo concerns
Reader Dan Hara lamented the 'dumbing down' of flavours, noting that dishes like Tonkatsu soup eggs have lost their traditional tang. He observed that Lotus of Siam once offered a trivet of sauces for adventurous diners but now serves blander food. 'I eat out less and am contemplating learning to make my own Tonkatsu eggs,' he wrote.
Another commenter drew a parallel to selling vintage vinyl records: 'I get excited if I find a rare record of Bulgarian chanting, but customers want the same boring Mellencamp record. I know how you feel.'
The spice debate continues
The letters reflect a broader tension between culinary authenticity and mass appeal. As Hum explores whether restaurants should tone down flavours for less adventurous eaters, readers remain divided. Some argue that spice is integral to certain dishes, while others emphasize the importance of accommodating diverse palates. The conversation underscores the challenge restaurateurs face in balancing tradition with customer satisfaction.
