Her Toronto pop-up dinner series, the Soy Luck Club, attempts to make Chinese cooking more accessible while melding cuisines to recognize the beauty of immigration
Store-bought broth options abound but you can make your own! Try this seafood hot pot soup base recipe from Eva Chin, chef de cuisine at Kōjin in Toronto.
Chefs are rewiring the Chinese food narrative in North America often dismissed and portrayed as cheap and fast, when the centuries-old cuisine is one of the most varied, storied, and sophisticated.