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Where Wonton Hut chef Eddie Yeung gets to-go jerk chicken, roasted pork belly and fried bao Where Wonton Hut chef Eddie Yeung gets to-go jerk chicken, roasted pork belly and fried bao
We’re asking Toronto chefs and restaurateurs which takeout dishes have been getting them through the pandemic
By Tiffany Leigh | Photography By Eddie Yeung |
January 14, 2021
01/14/2021
It’s a new year and we can finally see some light at the end of the tunnel (okay, it’s a pinprick but it’s there). Toronto restaurants are still struggling, though, and Eddie Yeung, the chef and owner of Markham’s Wonton Hut, can attest to this. To survive, Yeung and his team have had to get creative. “We now offer online ordering, contactless pickup and we’ve partnered with more delivery companies we’ve even started our own delivery team.” Another of Wonton Hut’s pandemic pivots: frozen meal kits. Yeung says they’ve gotten rave reviews for their Wonton at Home kits.
Craig Wong
Financial literacy and credit counsellor Pamela George is shown in her home office in Ottawa, on Tuesday, Dec. 29, 2020. THE CANADIAN PRESS/Justin Tang January 07, 2021 - 7:00 AM
OTTAWA - The pandemic put household budgets to the test in 2020.
For millions it meant the loss of a job or a reduction in hours, while for others it meant unexpected expenses as they made the shift to working from home.
So as you build your budget for 2021, financial experts say you need to create a robust plan that s built on realistic expectations for your income and your spending.
Financial literacy and credit counsellor Pamela George says if you tapped your emergency fund to help deal with the financial stress of the pandemic last year, topping it back up should be a priority.
Quarantine Cuisine: The 10 most popular chef recipes of 2020 Quarantine Cuisine: The 10 most popular chef recipes of 2020
Over the past year, we asked chefs what they were cooking up at home and then we got the the recipes
grilled cheese
10 Suzanne Barr (of the excellent but now-closed True True Diner) has always loved food a trait she inherited from her mom. Eunice Adassa Barr was an excellent cook, and while her daughter now remembers her Jamaican food most fondly, when Suzanne was a kid she loved her mom’s straight-up, no-frills grilled cheeses. She jazzes up her own sandwich a bit with tomatoes and mushrooms.
Where Patois chef Craig Wong gets to-go al pastor tacos, savoury pastries and beef bourguignon Where Patois chef Craig Wong gets to-go al pastor tacos, savoury pastries and beef bourguignon
More Takeout Diaries
Craig Wong has been keeping busy this year. Besides constantly pivoting with Patois and hosting CTV Life’s
Cook Like a Chef (a reboot of the classic culinary series), he also opened Bar Mignonette, a wine-and-seafood spot, this summer. Since indoor dining services have been kiboshed yet again, both of his restaurants have transitioned to offer takeout and delivery. However, just in time for the holiday season, Wong has also launched ready-to-heat dinners, plus gift-worthy cocktail kits, like the Patois Rum Punch for four.