About

Chef Ken Yau's Story

Ken began his career in Toronto, working at Scaramouche and Nota Bene.

From there, his career has taken him around the world, including the UK, to work at three-Michelin star restaurant The Fat Duck. He then helped to launch The Fat Duck in Melbourne, Australia, before heading to Hong Kong, to work at Liberty Private Works.

He takes inspiration from his travels, his mother’s cooking and the joy of community.

The Heart Behind k.Market

With k.Market, I want to celebrate fresh, high-quality handmade Asian food, packed with fun, familiar flavours, ready to make at home!

It started with handmade and hand-rolled dumplings and evolved to pantry staples like the Yau’s Everything Sauce and Everything Seasoning. Each recipe honours a part of my childhood (Mama Yau's Big Zongzi), a part of tradition, and a part of cooking in some of the greatest kitchens around the world.

My hope for k.Market is to encourage everyone to have more fun when cooking. You can mix and match pantry items with dumplings or fried rice to create something new and delicious. We’ve done all the prep work so that you can enjoy the best part–eating!

Cook. Eat. Share.

- ken

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Media

Five steps to taking dumplings from frozen to perfectly pan fried Toronto Star • Jan 2021
A group of young Chinese-Canadians is embracing their culture through food and finding community along the way CBC • Dec 2021
Toronto Life's Holiday Gift Guide:A jar of sauce you can put on anything Toronto Life • Dec 2021
GTA chef dishes on East Asian cuisine: Asian Heritage Month celebrated through food CBC • May 2021
Kōjin x k.Market: Feast of Harmony - 和味 • 濃情 Momofuku Kōjin • Apr 2021
This Toronto virtual food market makes handmade Asian dishes Daily Hive • Apr 2021
This is Toronto's brand new virtual Asian market that everyone's been talking about Curiocity • Apr 2021
Toronto chef known for secret pop-up supper club series starts his own virtual market BlogTo • Apr 2021
I don't think I was ever ready to make 45,000 dumplings on my own. Taste Toronto • Feb 2021
Why dumplings are the comfort food so many of us are craving right now Toronto Star • Jan 2021