Changes to our wonton recipe!

Changes to our wonton recipe!

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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Popping up at Lake Inez for the first Sabbatical Sundays!

Popping up at Lake Inez for the first Sabbatical Sundays!

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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Celebrate Mid-Autumn Festival with us

Celebrate Mid-Autumn Festival with us

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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Ken shares his braised pork belly recipe with CBC!

Ken shares his braised pork belly recipe with CBC!

As part of Asian Heritage Month, CBC chatted with Ken about his love of cooking, his advice for newbie cooks, and his recipe for braised pork belly!
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