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.
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
RELATED ARTICLES
In this chapter, Mimi Chinese returns to the language of memory, reinvention, and quiet abundance. Under Chef Braden Chong’s vision, familiar Cantonese forms are reinterpreted through a contemporary lens—where tradition is not replicated, but carefully reassembled through place, season, and instinct.
Rooted in the spirit of celebration that defines the Mid-Autumn Festival—where reunion, harvest, and reflection converge under the fullness of the moon—each dish becomes both gesture and offering. From the tactile pleasure of shared plates to the precision of technique hidden beneath restraint, the menu moves between nostalgia and invention, between the comfort of the familiar and the intrigue of the unexpected.