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



As shared on...

Taste Toronto

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"Toronto chef launches online Asian grocery concept" - Read More

 

Toronto Star

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Restaurants Canada:
Menu Mag



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BlogTo

 


Curiocity


"...already the talk of the town!"

 


Momofuku Kōjin