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Posted: Jan 07, 2021 5:03 PM ET | Last Updated: January 7 comments
(Photography, left: Christian Lalonde; middle and right: Betty Binon)
My parents, uncles, great-aunties they were big party people when I was a kid! Or so it seemed to me. I grew up spending weekends in homes bursting with cousins (both related and not related) and adults shouting happily over music. No one fussed to eat until 9 or 10 at night, in true Sri Lankan style, snacking in the meantime on
short eats an entire category of Sri Lankan food designed for eating in between more serious eating. Finally, the host and other helping hands would gently heat up foil-covered trays of rice scented with turmeric and curry leaves and steam Corningware bowls of prepared mutton curry, kingfish and okra.
Posted: Dec 18, 2020 9:41 AM ET | Last Updated: December 18, 2020 comments
(Photo: Yueh Tung restaurant)
Michael Liu and Mei Wang moved to Canada from India in the 1970s and, through familial connections, ended up taking over the operations of a Cantonese restaurant in downtown Toronto in 1986: Yueh Tung. The husband-and-wife duo had never run a restaurant before, although Liu s grandmother used to own one in Kolkata that was well-known for its noodles and pork belly dishes, Wang told us.
Soon, the couple started offering dishes that reflected their Hakka heritage (the Hakka people
migrated within China and around the world over many centuries). There was no Hakka food in Toronto at that time, said Wang. It wasn t well known then…. Nobody even [knew where] Hakka people are from. Dishes such as chili chicken and