Where bartender and pastry chef Farzam Fallah gets to-go torched sushi, fried chicken and dim sum Where bartender and pastry chef Farzam Fallah gets to-go torched sushi, fried chicken and dim sum
We’re asking Toronto chefs and restaurateurs which takeout dishes have been getting them through the pandemic
After earning recognition for his whimsical sweet plates at Richmond Station, pastry wunderkind Farzam Fallah left the city for Hong Kong back in 2016. But he’s back in Toronto now, and has traded in his chef’s whites for a cocktail shaker, managing the bar programs of Peter Pan Bistro, Marben and The Cloak Bar. As a side hustle, he’s teamed up with Louis Lim (Richmond Station) to launch Hawker Dessert, a Covid-born dessert-focused pop-up.