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Nicholas Wong, Chopped Canada champion; Co-owner, The Hungry Artisan Inc.; Chef, Gardiner Museum Café A La Carte Kitchen
Some of Chef Wong's fondest childhood memories revolve around the kitchen, where he experimented with exotic ingredients and creating unique recipes at an early age. Wong has always had an affinity for fine foods and the artisanal techniques favoured by avant-garde food producers, and is committed to finding the best tasting, sustainable and exclusive foods to expand an ever-growing line of artisanal products at The Hungry Artisan.
The dumpling: Northern Chinese-style pan-fried dumpling with hand-made wrappers stuffed with pork, watercress, dried shitake mushrooms and ginger. Two dipping sauces: savory/chili/sweet sauce, traditional black vinegar and ginger sauce.
Vanessa Yeung, Chef/Owner of Aphrodite Cooks
As a graduate of the Stratford Chefs School with the award for Culinary Excellence, Chef Yeung honed her skills with an apprenticeship at fine dining restaurant Scaramouche. After a brief stint in food manufacturing Yeung was the private chef to former NHL goaltender Ed Belfour and started Aphrodite Cooks, a catering company and cooking school. Yeung’s ongoing journey with cooking – including appearances on television shows such as Foodies on Global, Breakfast Television, Cityline, Oh So Cosmo and Fearless in the Kitchen – has reinforced in her the power of food to bring people together.
The dumpling: Hong Kong-style ginger chicken potsticker with carrot and daikon slaw soy chili dipping sauce.
Carol Mark, Chef at The Love of Tea
Carol Mark is a food-lover and tea sommelier who combines her organic sourced teas into healthy recipes through her e-cookbooks and workshops. Using inspirations from her Canadian-Chinese roots she fuses the flavours of both east and west.
The dumpling: GaBo Family Secret Dumpling. Inspired by the southwestern region of Yunnan, which is near the Tibetan Plateau and home to 25 ethnic groups influencing its food culture, the GaBo dumpling is stuffed with lamb, pork, spicy bamboo shots, aromatic spices from the spice route and rare tea leaves from the centuries-old trees of the Pulang Mountains. Served with a special “family-secret” dipping sauce.
Mr. & Mrs. Li, Chefs at Dumpling House
Mr and Mrs. Li started their first restaurant in China in 1992 before emigrating to Canada. They opened Dumpling House in 2012. Their handmade dumplings and fillings are made fresh, and the menu delivers a range of modern and traditional Chinese dishes.
The dumpling: Northern Style Chinese Dumpling.
Sherry Sui, Chef for caterToronto
Sherry Sui is originally from the northeastern Chinese city of Dandong, Liaoning Province. In addition to having watched her mother and grandmother make dumplings since she was a child, she soaked up many years of Chinese cooking shows, eventually combining these influences into her own style of dumplings.
The dumpling: Liaoning Province Northern Chinese Dumplings.
Florence Kwok, Caterer
Florence Kwok is a cooking instructor, specializing in authentic eastern cuisine, whose career in the airline industry enabled her to experience a wide range of foods around the world. Kwok teaches at Upstairs at Loblaws, the Real Canadian SuperStores, Fortino’s and Longo’s, and has been featured on Breakfast Television, as well as various local English and Chinese-language television shows and at Harbourfront Centre events.
The dumpling: Pot Stickers, meat and vegetable dumplings from Northern China.
Sang Kim is an award-winning fiction writer, chef, activist and restaurateur. He has been behind iconic restaurants such as Blowfish and KI Modern Japanese. He currently owns three restaurants in downtown Toronto, including the popular Yakitori Bar and Seoul Food Co. and his latest concept, Windup Bird Cafe. His upcoming third book, WOODY ALLEN ATE MY KIMCHI, is a funny and candid behind the scenes look at some of the top restaurants in Toronto.