“Food was always at the centre of my family,” says Braden Chong, executive chef at MIMI Chinese and Sunnys Chinese, two acclaimed restaurants in Toronto. “I loved eating. I was curious about how it was cooked and why I liked it so much.”
Born in 1994, Chong grew up in a Chinese-Canadian household as the youngest of three brothers. His grandparents immigrated from the Guangzhou region to Canada in the 1950s, bringing with them the flavours and traditions of southern China.
Read MoreAnh and Chi celebrates 10th anniversary with a fundraiser dinner supporting Chef Keith Pears and Team Canada at the Bocuse d’Or. This special evening on March 8, 2026, brings together two inspiring mother-and-son duos: Chefs Ly and Vincent Nguyen of Anh and Chi, and Keith Pears with his mother Lynda Larouche, for a 10-course family-style menu honouring Vietnamese culinary heritage, mentorship, and the next generation of chefs.
Read MoreThe number one young female sushi master to watch, in Japan - and one of a perilously few in an industry that remains obstinately male-dominated - the 36-year-old (who is also a trained sommelier!) was in Canada for the first time. A two-day whirl at the oh-so-wonderful Sushi Yugen on York Street.
Read MoreIn Chinese culinary tradition, the Longevity Peach Bun (or Shoutao), holds a special place. Often found at birthday banquets for the elderly, this delightful treat is more than just a delicious dessert—it is a symbol of health, prosperity, and a long life. With its unique appearance and cultural significance, the symbolic bun continues to be a staple at celebrations as traditions are passed down generations of families in Asia and in diasporas around the world.
Read MoreBringing popular cultural foods and beverages to market in a place as culturally diverse as Canada is an enriching journey for entrepreneurs and consumers. We continue to hone in on bubble tea with another innovator and industry leader that has brought a drink that a majority of our readers are bound to have tried. Drawing on his experience of introducing Chatime to Canada 13 years ago and overseeing its growth ever since, Kenton knows firsthand that the bubble tea market is highly competitive, with new brands constantly emerging. Staying authentic, high-quality, and offering customizable options are key.
Read MoreIn light of what happened with the Dragons’ Den incident of cultural appropriation of boba, we wanted to shine the spotlight on one of the original bubble tea franchises from Taiwan that opened in Toronto and Canada in the mid-1980s, and one that many readers here might remember as the place they gathered with high school friends, had their first date, hosted a business meeting or simply the place that finally served a drink with Asian fruit flavours that were familiar.
Read MoreAhead of the Canadian Thanksgiving long weekend, an incident erupted on hit television show, Dragons' Den, known for featuring prominent business people who are presented business pitches by entrepreneurs from all over the country. This is the first season that Marvel star Simu Liu stepped up to be a guest Dragon on the show alongside new Dragon Brian Scudamore, founder of 1-800-Got Junk?, joining the experienced tycoons from the den, Arlene Dickinson, Wes Hall, Manjit Minhas and Michele Romanow.
Read MoreToronto’s vibrant Chinese community and the city's inclusive nature make it relatively easy to find exceptional Chinese cuisine, representing diverse regions across China. Joining this rich culinary landscape is Mott 32, a globally renowned brand known for revitalizing traditional Chinese cuisine. Launched within the Shangri-La Toronto, this three-story restaurant honours its Asian heritage while connecting with the city’s multicultural spirit. This marks Mott 32’s second location in Canada, following the successful launch of its Vancouver branch in 2017.
Read MoreBorn 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 MoreIn a world where dumplings transcend mere culinary delights and become a medium for cultural fusion, the second annual BC Dumpling Festival emerged as a heartwarming celebration of diversity and unity. Held on a sunny August 12th at Coquitlam’s Town Centre Park, this festival wasn't just about dumplings; it was a testament to the power of community and the spirit of togetherness.
Read MoreFood has always been an integral part of Chinese culture — a reason to bring families and friends together as they share life over a grand display in the centre of the table. Over the last couple of years, food has become the subject of conversations surrounding Asian stereotypes and racism, with stories of childhood snacks,
Read MoreRestaurants, hotels and banquet halls are also settings that some families have chosen to celebrate the festival around the world. As food options expanded and the design of food has progressed to a new level of luxury, the aesthetic design of the celebration has yet to match the same level of sophistication.
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