Born into a family of mixed Asian heritage (her mother is Samoan-Hawaiian, and her father Singaporean-Chinese), Eva Chin was raised on her grandmother’s farm in Kahuku, Hawaii. Growing up, she learned how to harvest vegetables, fish and prepare seafood. She also became familiar with a variety of cuisines and cooking styles, from Thai to Portuguesae to Japanese. But becoming a chef wasn’t a given.
Read MoreThe Bopomofo pop-up was held inside Kiu Restaurant in Downtown Markham yesterday, with Philip Wang and Eric Wang. In Edition No. 6 of Fête Chinoise Magazine (Time + Tempo), we featured a piece on the concept of recreating nostalgia at his new cafe, Bopomofo. At the time, the pandemic had shut down, much of the hospitality and food industry and travel was halted, but we managed to get a great story from Phil on his inspirations behind his new venture.
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