As a child, Eva was just like most kids in the schoolyard who dreamt of becoming a firefighter or a pilot. However, her father, a Harvard graduate had visions of her following in his successful business footsteps. She was sent to a prestigious prep school where graduates were expected to become a president or a Nobel Prize winner. Her father actually had dreams of her becoming the first Asian female President. No pressure.

Eva found her interest in behavioural studies. Her dream, at the time, was to pursue a career in research and studying serial killers. Her thesis was based on multiple trips and interviews at Rikers Island, the infamous prison island on the East River in the Bronx, New York.  That was her ah-ha moment! This was interesting work that was both meaningful and would make her family proud.

But she wasn’t entirely committed to a life of research just yet. Eva still had the desire to travel before settling into her career and off she went to Asia and then Europe. “I think it was those few years of travel that really made me question, ‘do I really want to go back to a desk with papers?”, said Eva. “I realized that I enjoyed cooking in a kitchen and being a nomad while being paid to do that.”

Eva tells us she’s loved being in the kitchen even as a child. It was her grandmother that instilled the idea of being able to care for yourself. “You don’t ever want to be a woman who doesn’t know how to cook. You have to learn how to cook and to take care of yourself.” Given the generational difference, her grandmother like many of the elders would be worried about not being able to get the right man. “No man wants to marry a woman who doesn’t know how to cook, and take care of herself and the family,” her grandmother would say.

Initially, that traditional way of thinking was for a homemaker skillset. Daily chores had her out in the mornings to the family farm to gather eggs for breakfast. Eva recalls vividly waking up earlier and taking her little umbrella out to the chicken coop for the eggs as a child. She would also gather whatever fruits and vegetables were ready for picking.  That umbrella wasn’t to shelter her from the sun’s rays or rain, it was to protect her from potential attacks from the hens. This was the way of life. She wasn’t going to a grocery store, opening a fridge and grabbing milk and cereal.

When Eva embarked on her travels upon graduating, she knew she had to make some money to help cover her travel and daily expenses. But, as she tells us, there were really only two options for Americans. You could go and teach English or you could work in the construction of cooking and be paid cash under the radar. She tried teaching first for a few hours and quickly realized it wasn’t for her.

She quickly found a cooking job and immediately felt like she was in a safe and familiar environment but language was a barrier. Her first job was to chop ingredients. “There was a lot of chopping, pointing, and tasting.” But it was a job and it helped her continue to see the world. Then, chefs would ask her “What’s next?” and what were her plans?

She had her eyes set on Europe. The chef she worked with in Japan wrote and recommended Eva to a chef friend in Paris. Another recommended her to a restaurant in London. “All of these networks continued to push me to the next level without me even realizing it,” said Eva. But when she stepped into the kitchen in London, the most challenging barrier to date had finally disappeared. It was in London where everyone was more in sync and language was no longer a blockage for her. It was here that she realized that people could make a living and career out of cooking. “People were ambitious and passionate about what they did.” And that brought her full circle back to her father and what he had instilled in her “to be the best at something or don’t do it at all.”

Giving it her all in something she enjoyed opened up more opportunities. Working in Michelin-starred restaurants and seeing what fine dining was like motivated her even more. It didn’t matter if she was just peeling potatoes. She was in an environment where should could participate and learn. As she began cooking and rising up the ranks she came to the realization that she had a good shot and making this a serious and incredible career.

Working in restaurants around the world also offered opportunities to learn different cooking techniques but what had her circled back to her Asian roots?  Eva tells us about the times she was working in kitchens in Europe and when it came time to make staff meals, they would often ask her to make Asian dishes like dumplings or noodles. “I knew I could make a mean pasta but they always wanted my Chinese dishes. Then, one day I realized, I should really just make Chinese cuisine. Why was I working so hard to learn other cuisines?”

Since she had run out of money (newsflash, pay for restaurant cooks is really bad in Europe), Eva decided to return to Hong Kong where she could figure out her next steps. Plus, she knew she had places to stay.  She knew many young adults were also travelling to the area doing that whole backpack in Asia thing.

Upon arrival, she was met with the customs officer who asked Eva to say her name in Chinese. She pronounced it in such a bad way that he looked at her in disdain as to say “Oh, you’re one of those kids who don’t even know their own name.”  And it hit her at that moment that even though she had the Hong Kong ID Card, she really had zero depth of her own heritage. She suddenly found the need to research and relearn the language. So she stayed to do so.

Flash forward to the pandemic lockdown here in Canada. Eva arrived in 2020 and the city was a ghost town. Just when we thought it would be cold and lonely in a big city, she received messages from restauranteur Colin Li (Hong Shing), Trevor Lui (Fat Bao, Quell), and Craig Wong (Patois) welcoming her to the city. “These were names I had only have heard of and they only had good thoughts and good intentions,” said Eva. “They welcomed me into the city and the Chinese community and it was so heartwarming. I had never experienced anything like that until I came to Toronto.”

Eva felt close to the Chinese restaurant community as the city slowly opened up. She started frequenting Colin Li’s restaurant, Hong Shing and had many conversations that went well into the night. Colin’s family restaurant has been a fixture in the original Chinatown area for over 25 years. He recently decided to take it over and modernize both the menu and the space. He’s done so respectfully bringing in a fresh new vibe catering to a new generation while in keeping with traditional techniques in Chinese cuisine.

Eva, had this idea of using his restaurant space to host 20 to 30 of her friends for dinner where she would cook what she wanted, a neo-Chinese menu. She offered to split the costs with him and it was a hit. Colin’s entrepreneurial spirit suggested that she considered doing this more often and open up to beyond friends. But she brushed him off. Her mindset for cooking was in a Western-style restaurant at the time. But Colin eventually convinced her this past summer and they tested the waters with a Three Dragons Dinner at Hong Shing bringing Chef Wallace Wong (aka The Six Pack Chef) into the fold.  No surprise the pop up supper club-style event sold out.

On the heels on that successful dinner, Eva joined forces again with Colin this fall to bring a series of pop up dinner events under the umbrella name of Yan Dining Room.

Where did the name come from? About 10 years ago Eva realized she wanted to open a restaurant by herself.  The first restaurant concept she came up with was called Oak. “I wanted to gather folks around to eat. But over the past few years I started feeling disconnected with that name. But my ideas and the meaning into intention was still the same. I still wanted to cook for people I love, so I continued  looking around again for a name.”

Eva also continued learning more about her own heritage and connecting with it. The word, Yan, kept coming up because it reminded her of the way she wanted to cook and gather people. So, Yan was born in 2021 and at first, she had the idea to create the dining concept as Canada’s first-ever Chinese Omakase restaurant but never actually pitched the idea to anyone. “I only brought it up casually to Colin, asking for his opinion and he really liked it!”

Yan Dining Room series launched earlier this month to much accolades. Diners were invited to explore an innovative, boundary-pushing interpretation of Chinese cuisine that blends history with modern culinary techniques. Here, Chef Eva Chin, features her creative takes on traditional Chinese flavours with an evolving, seasonal tasting menu that reflects the forward-thinking approach of Yan.

Each dinner at Yan highlights the development and growth of Chinese cuisine through the eyes, tastes, and life experiences of Colin and Eva. Their joint venture seeks to push Chinese cuisine forward by sharing their vision and culinary creations.  Yan Dining Room operates four nights per week in Hong Shing’s private dining room. Seating is limited to 26 guests per evening, ensuring an intimate and refined dining experience.

The tasting menu, featuring 8-10 courses, will change monthly, allowing repeat guests to experience new flavours with each visit. Special themed dinners and guest chefs will also make appearances throughout the series, promising an ever-evolving dining experience. Add-ons such as baijiu pairings will also be available, providing an authentic and immersive dining experience. So, yes, once is not enough!

Cost: $88 per person + gratuity, with optional wine or baijiu pairings for $50 per person

For more information and updates on this exciting series, follow @YanDiningRoom on Instagram or visit the Hong Shing website for reservation details.

The post The culinary journey of Chef Eva Chin to opening Yan Dining Room appeared first on Toronto Guardian.

If you were born in the Year of the Dragon you’re probably someone who is a natural leader. You have confidence in what you do and full of energy. No surprise that many will pay attention to what you say and do. People gravitate to you because of your charm.

There are all different ways to celebrate in, and around, Toronto this Lunar New Year. From traditional offerings in our city’s Chinatown to malls including Yorkdale Shopping Centre — you won’t want to miss the incredible 40 ft Majestic Golden Dragon to Asian Marketplaces at Scarborough Town Centre shining spotlights on local  arts and culture.

Of course food is an integral part of ushering in the new year  and held over the 15 days of celebrations. Dim Sum? Yes, always. Check out restaurants including the new Pearl in Yorkville (on Yonge just south of Bloor).  Head uptown to places like Lobster Port and New Century where you may even get lucky and catch a lion dance on the weekend.

Here are a few places in the city we recommend to eat that are offering something special this festive season!

Lunar New Year Three Dragon’s Dinner: February 22 at 6 pm. Location: Hong Shing Restaurant. Two of Toronto’s beloved chefs, Chef Eva Chin and Chef Wallace Wong, have collaborated with Restaurateur Colin Li of Hong Shing to create an exquisite 6-course Cantonese-inspired menu, exclusively available for one night only. This year, you can witness the collaborative synergy of Eva, Wallace, and Colin, with an evening filled with story-telling of the flavours and traditions they love as they extend heartfelt wishes for a year brimming with wealth and prosperity. Menu items include Treasure Crab Claw, Prosperity Lobster Tower, Black Bean Spareribs, and other celebratory delicacies. Baiju pairing available. Only 45 seats available. $218 per person. Link here.

Dine-in Chef’s Lunar New Year Tasting Menu at Hong Shing: a special 8-course Chef’s tasting menu available for dine-in only featuring elevated Chinese dishes including Gold Treasure Soup, Lobster Chee Cheong Fun, Ginger Onion Lobster Arancini, and more.$128 per person family style sharing). Available until February 15. Reservations are available through Hong Shing’s reservation platform here and require a minimum of 4 people.

Lunar New Year Afternoon Tea at Holt’s Cafe Bloor Street: Celebrating the Year of the Dragon, Chef Malcolm Webster works with local artisans to create this year’s exquisite Afternoon Tea offerings. The menu will highlight a beautiful array of savoury items, sweet treats and fresh baked goods including crystal shrimp dumpling, crab wonton, five-spice roasted  pork bao, matcha scone, mandarin orange choux and more. It also includes the tea selection of your choice from the menu. The Afternoon Tea will be available at the Bloor location every Thursday to Sunday for all operating hours from January 27 to March 3. Reservations required.

Year of the Dragon Feast at Kiss My Pans: January 31 and February 7 only.  Join in this celebration dinner that owners and chefs, Jeanne and David, would serve while they lived in Singapore for their Reunion Dinner on the eve of the Lunar New Year. Dishes include Yusheng Prosperity Slaw (aka Singapore Slaw), Emperor Tonic Chicken, Cereal Prawn, Seasonal Greens and Deep Fried Ice Cream. With the Prosperity Slaw, guests will join in the experience of tossing the ingredients tradition. The higher you toss, the more prosperous, good luck and fortune will rain down on you.  Reservations required. While you’re there, be sure to pick up some extra Lunar New Year treats  by local shops.  Check their Instagram for updates.

Lunar New Year Celebration at LOUIX LOUIS: St. Regis Hotel. Guests can celebrate the Year of the Dragon from February 8 to 11 with a special prix fixe menu. Inspired by French and Asian flavours this curated menu will feature dishes like abalone & chicken consommé, fois gras & pork dumplings, red snapper with Lo Wei slaw, and red bean pudding.

Lunar New Year Afternoon Tea at Astor Lounge: St. Regis Hotel.  Features Asian-inspired flavours offered throughout February. Enjoy sweet and savoury offerings such as kalamansi posset, matcha profiteroles, pulled BBQ mushroom buns, five-spic crab sandwiches and more.

SMALL BITES & COOL SIPS:

Hong Shing x June Plum (by Patois)- General Tao Chicken Patty: Chinese food and Jamaican food have always been staples of Toronto food culture. For Lunar New Year, Hong Shing is excited to partner with June Plum on a limited release of a General Tao Chicken Patty. The General Tao Chicken at Hong Shing has been a staple item on the menu since 1997. The balance of sweet, savoury, and spicy is the perfect filling that Chef Craig Wong mastered into a patty for this collaboration. Available only at June Plum (limited quantities).
Looking for somewhere to enjoy Dim Sum? You’ll definitely want to make reservations during this busy time of the year (and yes, if you’ve ever experienced the reservation system at a Chinese restaurant you might still expect to wait a bit when you get there).

Chatime’s Lucky Pockets return for the Lunar New Year. This year’s design features the vibrant dragon illustrations by Vancouver-based artist Carolyn Wong. Try their vast collection of hot and cold milk and fruit teas made from tea leaves directly from Taiwan. Bubbles (boba) and grass jelly toppings are made in-house. When customers purchase 2 large drinks they will receive a Lucky Pocket “lei see”. Inside the pockets  are opportunities to win vouchers, coupons, and prizes. But for us bubble tea fans, we know these are collectables too!

Rather Stay Home?

Make this easy recipe for Longevity Noodles right at home and avoid the crowds. Noodles are a must-have dish during the Lunar New Year. By enjoying them offers wishes for a long and prosperous life. Just don’t cut them before eating! Here’s a great recipe for Longevity Noodles to try using Blue Dragon Egg Noodles and their line of sauces. We made the recipe and adapted it to add in BBQ pork and carrots.

The post Where to feast for the Lunar New Year in Toronto appeared first on Toronto Guardian.

I also think they’ll be great for university/college students who have access to a kitchen but not necessarily to fresh ingredients, or have the time or even the kitchen skills.

Recently we checked in with one of the partnering restaurants to learn more about their restaurant and their collaboration.

Mila Nabor-Cuachon, CEO and Executive Chef of Casa Manila, opened her first location at 879 York Mills Road in 2006 near the corner at Don Mills Road. It was convenient spot on my way to see my parents. “It was a convenient meeting place for families and friends,” says Nabor-Cuachon. There’s ample free parking with a space that can accommodate over 80 guests inside and 40 guests outside. It was my first foray into Filipino cuisine.

“The interior decor depicts the cultural and colonization influences of Filipino indigenous roots, Spanish, Chinese, American, Malay, Indonesia, Hawaii and Moslem, to name a few. It also represented are some of the regional areas found in the over 7100 islands of the Philippines,” said Nabor-Cuachon.

They opened a second location at 508 Danforth opened during the pandemic in July 2022 but Nabor-Cuachon tells us it was representative of modern Manila. Decor feels contemporary while still infusing eclectic island decor similar to their York Mills location. She tells us they love the Danforth neighbourhood for its quaint and charming atmosphere. “It’s a wonderful melting pot of international cuisines.”

Nabor-Cuachon immigrated to Canada in 1966 and tells us she’s a proud Filipina Canadian. “Having been uprooted from the Philippines at age 6, I longed for the culture, food, and warmth of the climate and people for much of my life. I moved back to the Philippines when I was 19 and stayed for four years to reclaim my culture. Upon my return to Canada, I started an import/export furniture business called Palma Brava Inc. which manufactured Filipino wicker and rattan for the North American market.”

Nabor-Cuachon travelled to and from the Philippines extensively from 1983 to 2000 and it was during that time that she felt a calling to share Filipino cuisine with people of all cultures, especially in a foodie capital like Toronto. “We recognized that Filipino food was under-represented in the city, despite the growing number of Filipinos immigrating to Canada.”

She and her husband Rizalde knew owning a restaurant would be no easy feat, but Nabor-Cuachon tells us they were highly motivated by their pride of the Philippines. That gave them the confidence to make the leap of faith and open Casa Manila.

But cooking authentic Filipino food came with its own set of challenges. “Many of our traditional dishes take hours to cook, so we needed to find a method to expedite this process to serve our dishes a la carte,” explains Nabor-Cuachon. “Another hurdle we faced was narrowing down an extensive cuisine that includes hundreds of dishes in a multitude of ways to something that will be loved by both Canadian and Filipino palates alike, without sacrificing the integrity of the dish. We worked hard and perfected our methodology to strike a balance and find solutions for these challenges.”

Opening their second location in 2022 was the confirmation that their past efforts had indeed paid off. Even during the pandemic, when many local restaurants shuttered, she tells us their loyal customers supported them and in turn, they were able to survive and thrive.

“I am so proud that Casa Manila offers customers a place to learn about Filipino culture and enjoy our great Nation’s delicious food,” said Nabor-Cuachon.

Toronto’s food scene has changed a lot since they opened their first location in 2006. “It bears a lot of similarities to New York City, where our multicultural makeup defines our food culture – it’s what puts Toronto on the map as the foodie capital of Canada,” said Nabor-Cuachon.

“Asian food has also been a growing trend that we’re so excited about,” said Nabor-Cuachon. “Having started in the 1970s with Chinese food, closely followed by Japanese, then Thai, and today, continuing to grow a love for all other Asian cuisines including Korean and Filipino. Culinary travel can happen without ever having to leave our city and that’s really exciting!”

One of the most common comments she gets is, “You should open up in (insert any customer’s city)”. But with SPATULA’s flash freezing technology, efficient delivery and accessibility, their three bestsellers can now reach even out of town customers throughout the province, this applies to both non Filipino and Filipino Canadians alike. She tells us good Filipino food takes time to prepare and with SPATULA, it’s now possible to enjoy their authentic, restaurant quality dishes in 10 minutes with just a pan and a spatula in the comfort of a home kitchen.

What dishes are being featured on SPATULA?

Nabor-Cuachon explained, “Chicken Adobo is the unofficial national dish of the Philippines. It is commonly made throughout the islands in different variations. Adobo is a technique developed to preserve meat dishes, especially in Latin countries. It’s the process of combining vinegar with various spices indigenous to the country. For Filipinos it is the use of soy sauce, garlic, and bay leaves as the prevalent ingredients. At Casa Manila, we add our signature blend of herbs and spices.

Beef Calderetta is a Spanish Filipino dish, a true favourite because of its tropical tomato garlic taste infused with sweetness from pineapple juice. It is our version of Beef Stew.

The Coconut Ginger Shrimp with Butternut Squash and Asian Long Beans is well loved. Many traditional Filipino dishes are made with coconut milk, since the islands make coconuts plentiful, and the influence of the Chinese traders brought our love for ginger.”

What does she wish people to know about Casa Manila?

“It has long been our mission to keep our rich Filipino history alive through the food we serve,” said Nabor-Cuachon. “Casa Manila’s authentic Filipino dishes are infused with our diverse regional and colonial influences that represent our founding stories. To increase our customers’ authentic experience, we became Canada’s first KAMAYAN restaurant in 2012, which represents Filipinos traditional “hand to mouth” dining experience. To this end, we have also restored several traditional plant-based recipes that represent pre-colonial plant and fish based diets of Filipinos.”

In addition, she tells us their dedication to authentically representing the Filipino culture, they also take great pride and care in crafting dishes with clean and local ingredients, all underpinned by their cooking philosophy ,NATURE TO NURTURE “The idea is the less we tamper with Mother Nature’s bounty, the better it will be for our bodies. This means less salt, no MSG, and no artificial flavours or preservatives in our food. We also prioritize sourcing local meats and vegetables for freshness, only importing local ingredients from the Philippines when necessary.”

And any customer of Casa Manila knows they can expect an infectious Mabuhay Spirit as soon as they walk through our doors. They instantly transport diner to the Philippines and are excited to extend this same spirit to all Ontarians curious about Filipino cuisine through their collaboration with Powered by SPATULA.

Aside from trying Casa Manila’s popular dishes be sure to check out GIA’s Porchini Agnolotti with Wild Mushrooms (SO GOOD) as well as Hong Shing’s ever popular General Tso’s Chicken. Other offerings include Gusto 101, Northern Heat, Crafty Ramen, Pierogi House, k.dumps and desserts by Daan Go. There are also a few chef collabs too — Chefs Wallace Wong, Eric Chong, Romain Avril, Lisa Kitahara, Ryan Hinkson, Portions are generally created for two people (unless otherwise stated) but I would suggest doubling up for bigger appetites.

You can learn more about SPATULA and how they started here.

The post Discover Filipino ‘Mabuhay Spirit’ with Casa Manila appeared first on Toronto Guardian.

I’ve always enjoyed sharing our customs with friends – their kids have always been so delighted when I hand them their  first “hong bao” or “lei see”. With eyes wide open, they are so eager to learn about this red packet tradition (gift of money) which always leads to conversations of other New Year traditions. But this was a favourite from giving and receiving with two hands to learning to not hungrily opening the packet immediately to see what’s inside. I’d tell them it’s different from a Christmas or birthday present, you don’t open it immediately in front of the person who gifted it to you.

The New Year’s wishes last year include more cautious greetings of “stay safe and healthy”. It was right at the time of the Lunar New Year when Chinese restaurants were beginning to experience a shift in our city. There were no more queues at dim sum. No more waiting out the door for a table at dinner time even uptown in Richmond Hill and Markham. It was eerie. Restaurants were quietly shuttering or adjusting their businesses well before the rest of the city.  Now, it’s a year later and we all know impact the pandemic has had on all of us. But what we’ve witnessed over the past year is just how creative our diverse and vibrant city can be even in the most challenging times.

The Year of the Ox begins on February 12th this year. The New Year is traditionally celebrated over the span of 15 days. However, celebrations this year will be adjusted for many families. Of course, there will be no gatherings happening but the focus has shifted to take out from restaurants and cooking at home. I’ll still find a new outfit to wear (another tradition) and get the red envelopes ready for safe drop off for the little ones.

Here are some great ideas that I’ve come across to help usher in the Lunar New Year this year…

Hong Shing CNY Collaborative Meal Kit: Several second (and even third) generation Chinese-Canadian independent restaurant owners, chefs and small businesses are coming together in the most delicious collaboration by offering a Chinese New Year celebration meal to be enjoyed right in the comforts of your own home. The faces and forces behind this collaboration include Hong Shing Chinese Restaurant and The Highbell Group (Joybird, Makan, Quell).  Together, they have also enlisted local entrepreneur/businesses Yueh Tung, EC Projects from Evelyn Chick and the city’s much loved Tap Phong Trading Co. to create a complete Lunar New Year experience.

What’s inside the box?

• 8 course meal including dessert curated by Colin Li and Trevor Lui  – included are symbolic ingredients of the season (full menu can be viewed on the link below)
• Cocktail/Mocktail kit with custom tea curated by Evelyn Chick (EC Projects/Salty Paloma)
• Duo of acclaimed sauces from Yueh Tung Chinese Restaurant
• Custom Selected set of Chopsticks from Tap Phong Trading Co.
• Double Happiness Cookbook from Trevor Lui
• Premium Chinese Tea from “Yum Cha” by Trevor Lui
• 6 Pack of Hong Shing’s New Red Pocket Pilsner Craft Beer

This special dinner promotion will run from February 5-19. The meal kit is $288.00 and will feed up to 6 people.  It requires 24 notice and will be available starting February 1 for pre-order via www.CNY.HongShing.com

GEORGE Restaurant: If you’re looking for a creative twist to your celebration, George offers a very special Lunar New Year menu for take out or delivery (in addition to their weekly menu). The 5 course tasting menu ($125 per person) is available only on February 11 and 12. Order in advance. The menu features an impressive selection of dishes and options:

First Course:

Black Cod, Saffron Pannacotta, Roasted Brussels OR Lobster, Navy Bean Relish, Lemongrass ($5 substitute), or vegetarian option

Second Course:

Ricotta Gnocchi, Chanterelle Mushrooms, Breadcrumb OR Agnolotti, Pumpkin Seed Crusted Sweetbreads, Carrot OR Orechhiette, Peppercorn, Black Truffle ($30 substitute)

Third Course:

Pork Belly, Semolina Cake, Honey Mustard Miso, OR Shortrib, Heirloom Beets, Chickpea OR Vegetarian option

Fourth Course:

Beef Tenderloin, Caramelized Onion, Black Olive OR Lamb, Seasonal Ratatouille, Thai Curry OR Bison Ribeye Fingerling Potato, Fennel ($5 substitute) OR Vegetarian option

Fifth Course:

Kalhua Chocolate Cake, Espresso Mascarpone, Pear OR Yogurt Cheesecake, White Chocolate, Almond

Chef’s Plate: I often have families with kids ask for dinner ideas that can be worked in as a learning experience. This meal kit idea makes for a tasty theme night. The kit includes all the ingredients pre-portioned to recreate a flavourful Chicken & Shrimp Chow Mein (Noodles) dish. The kit is available to order from January 24 to Feb 3.  Search up some of the traditions and for crafts — make paper lanterns or paper “firecracker” chain decorations for a fun activity with kids. For dessert, explore the produce section at the grocers for fruits including persimmons, dragonfruit, and clementine oranges.

Bayview Village Shopping Centre: in partnership with eliteGen, is celebrating the Lunar New Year virtually this year with a “Pamper in Prosperity“ series. From February 6 to 11, they will offer up virtual experiences featuring beauty, food, and wellness products provided by the mall’s retailers. Participants can purchase a $28 self care kit ($200 in value) and receive access to all six sessions to be enjoyed all in the comforts of your own home.

Inside the kit:

• Folha floral kit from Pusateri’s Fine Foods
• SkinCeuticals Simply Clean face wash, from Hammam Spa by Céla
• 16 oz fresh juice and 2 oz booster form ELXR Juice Lab
• Powder Kiss lipstick from MAC Cosmetics
• Limited edition Lunar New Year donut from Bloomer’s
• 1 year magazine subscription (6 issues) to eliteGen

Panda Mandarin Lunar New Year Celebration: For families with young children, this Toronto-based Mandarin language school will host their annual celebration this year online. During the virtual event, kids will learn how to make New Year crafts, learn about some of the traditions through storytelling, enjoy music and more. The event will be held on February 13 beginning at 2:00 pm EST. For more information contact info@pandamandarin.ca

The post How to celebrate the Lunar New Year at home in Toronto appeared first on Toronto Guardian.

HONG SHING’S MA PO TOFU 

Ingredients

• 1⁄4 cup oil
• 1⁄4 cup of hot water
• 
2 tablespoons of garlic, finely minced
• 2 slices of ginger
• 1 Package of Tofu, sliced 1”5 cubes
• 1 Green Onion, finely chopped
• 2 dried chili pepper
• 2 tablespoons of Chili Sambal
• 4 slices of shredded pickled radish
• 2 tablespoons of Soya Sauce
• 1 tablespoon of Hoisin Sauce
• 2 teaspoons of Corn Starch
• Pinch of salt
• 
1⁄2 cup of ground pork

Directions

1. On a saucepan or wok, add 1⁄4 cup of oil over medium high heat.
2. Add ground pork and cook it until brown in colour.
3. Add ginger, garlic, dried chili peppers, and pickled radish and cook for 30 
seconds.
4. Add Salt, Chili Sambal, Soya Sauce, Hoisin sauce, and 1⁄4 cup hot water and 
cook for a minute.
5. Add Tofu and gently stir, cooking it for 30 seconds.
6. In a separate bowl, add cornstarch and some water and stir. Place the 
mixture to the saucepan and stir gently for another minute.
7. Turn off the heat and add green onion before serving.

Serve with rice.

***

Learn more about Hong Shing from our article on the family restaurant.

The post Hong Shing Chinese Restaurant’s Ma Po Tofu Recipe appeared first on Toronto Guardian.