Learn Chef Ken's tips for how to pan-fry frozen dumplings so you end up with crispy bottoms in this article with the Toronto Star's Karon Liu!
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Check out why Toronto Life recommends the Everything Sauce, and remember it's not only great as a gift, but have a bottle or two in your fridge for whenever!
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Chef Ken loves a challenge! So, as a fun nod to Black Friday, he was inspired to create delicious dishes based on his favourite black-coloured ingredients. Here's what he came up with.
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On CBC Toronto, Chef Ken was joined by Rachel Tong and Jamie Fung to cook an iconic Hong Kong diner dish: Macau-style Portuguese chicken baked rice. Here's the recipe so you can bring a taste of Hong Kong home.
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We had our first in-person event last night, and it was a soft launch of our Dumps & ____ series! We know that dumps can go well with everything, so it's a simple challenge to pair it with fun and unusual things. Like bubbles!
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After some careful experimentation in the k.Market lab, chef Ken Yau has managed to make our authentic frozen wontons larger in size! This way not only are they less prone to breakage from delivery across Toronto and during cooking, but we also can pack in more filling, so you can get more value for your buck.
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Lake Inez is one of those wonderful spots that evoke Toronto. (If you've never experienced an Inez weird wine club, it's a truly glorious thing.) On Sunday, Chef Ken cooked up a five-course dinner to kick off Inez's new wine club pop-up series, Sabbatical Sundays.
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Today is the Mid-Autumn Festival, and it’s a very meaningful time for many people around the world. With the moon at its brightest and roundest, it signals for loved ones to gather, show thanks, and to deliver well wishes for the future.
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