The Bopomofo Moment That Made for a Major Line Up in Downtown Markham

CURATED BY THE FÊTE CHINOISE EDITORIAL TEAM
photos taken by Rhonda Lam, the fête chinoise team and reposted from instagram

The co-founders of Bopomofo café, Philip Wang & Eric Wang at the markham pop-up

Philip Wang and the Editor-in-Chief of fête chinoise magazine holding edition no. 6 phil is featured in.

T he 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 café, 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.

In fact, shipping delays and missed packages were also a hallmark of the pandemic, so it was the first time at his pop-up in Canada that Phil held the physical copy of our magazine in his hands with his story inside!

Some highlights from the pop-up included a refreshing bubble tea, or the more popular American term, boba in two flavours. They also served their famous Mapo Tofu Tots and Honey Walnut Shrimp Burger, along with some special items from Kiu Restaurant.

Photo reposted from instagram (@bopomofocafe)

Photo reposted from instagram (@bopomofocafe)

Sponsored by FERRIS WHEEL PRESS

More images from the markham pop-up at Kiu restaurant

The co-founders of Bopomofo café, Philip Wang & Eric Wang, at the markham pop-up
Photo reposted from instagram (@bopomofocafe)

Photo reposted from instagram (@bopomofocafe)

SPonsored by FERRIS WHEEL PRESS

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