Toronto native Braden Chong has traveled the world for work and leisure, but he’s always proud to call the city home. “There is no shortage of great food in the GTA if you go looking for it,” says the Sunnys Chinese and Mimi Chinese executive chef. “There are so many hidden gems and up-and-coming restaurants I haven’t even been to myself yet, and exploring them is the best part of eating in the city.”
An acclaimed part of Toronto’s booming Chinese cuisine scene, Chong’s kitchens focus on making exceptional Chinese food with quality Canadian ingredients. “What we do at both restaurants is different from most Chinese restaurants because our teams come from various cultures, backgrounds and upbringings to offer a special dining experience that you would not find elsewhere,” Chong says. “You may find some of your favourite classics on the table beside other dishes you’ve never had before.”
Looking for some new favourites in our city’s bountiful resto roster? Check out Chong’s recommendations for a spectacular meal.
“I always think about Dotty’s and, surprisingly, haven’t been there enough, considering how much I love it. It’s friendly, laid-back, delicious and consistent, and they’re cooking up comfort at a level no one else can. I don’t know anywhere else in the city where I get excited to eat cheese and crackers.”
Golden Patty, 187 Baldwin St.
“I love the shatteringly flakey crust that ends up scattering across the floor like you dropped a bag of marbles.”
Imanishi Sando Bar, 179 Brock Ave.
“It’s in a park and in a super unassuming location for a sandwich shop. The aji furai sando is crazy good and brings me back to when I lived in Japan.”
Flavourful House, 280 West Beaver Creek Rd.
“We recently had some incredible Cantonese dishes there that inspired me to try them at our restaurants. Favourites were the stir-fried crab with egg white and milk, crispy chicken stuffed with sticky rice and the sizzling oyster claypot with ginger and scallion.”
Kappo Sato, 575 Mt Pleasant Rd.
“Enjoy true mastery of Japanese cuisine and an experience that extends beyond a sushi omakase. The cooking skills, technique and ingredients are so high level it saves you a trip to Japan. The experience is a feast and a show. Sitting at the counter, you get to watch the food being cooked right before you eat it.”
Mapo Gamjatang, various locations
“The pork bone stew broth is so flavourful and rich and the potatoes soak up all the goodness. Dump some rice or instant ramyun in it! I love eating the pork neck and getting all the meat out from the crevices. They recently opened a downtown location, too.”
“Their butter tarts are mind-blowingly tasty. Shout-out to the little kick of flaky sea salt and the crisp contrast of the crust to the gooey interior. I dream of this tart sometimes.”
Casa Portuguesa, 180 Bentworth Ave.
“Eating lunch here, you’ll want to bring stretchy pants and clear the rest of your day of all important events to take an afternoon nap. The food is rich, soulful and homey. A family-run business, you can really feel and taste the love and hard work.”
Best late-night craving spot
Super Chicken, various locations
“This Chinese fried chicken spot is incredible. The chicken is juicy and flavourful and the batter is crisp. I have to say it may be the one to dethrone Popeyes.”
Oroshi Fish Co., 962 College St.
“They’re certainly the best takeout in any category and levels above the rest. The quality-to-value ratio is unmatched and they have been consistently good since day one. Although I love the omakase from start to finish, the futomaki is my personal fave.”
Favourite weekend breakfast place
Hot Pork, 932 Dundas St. W.
“They have great breakfast sandwiches, in addition to curing and smoking all their deli meats in house. Think house-smoked brisket, chorizo and cured salmon in sandwiches or to go.”
Mozy’s, 114 Atlantic Ave.
“This has been one of the places I’ve wanted to go to so badly but they’re only open on the days I typically work so it’s been tricky to plan a visit. Who doesn’t want charcoal-grilled chicken cooked by one of the city’s most celebrated fine-dining chefs?”
