This Scarborough Hakka restaurant serves up unbelievable dishes from a household wok

This Scarborough Hakka restaurant serves up unbelievable dishes from a household wok

Metro Morning‘s meals information Suresh Doss joins us each week to debate one of many many nice GTA eateries he is found.

This week, he talked about Wong’s Asian Delicacies. 

Beneath is a evenly edited transcript of Doss’s dialog with Metro Morning host Ismaila Alfa.

Doss: It has been someday since we talked concerning the delicacies of the Hakka individuals. It is one of the vital diasporic Chinese language group teams, with a really lengthy historical past of migration. From Northern China’s Yellow river, after which transferring a number of instances over generations heading south and in another country to elements of Southeast Asia. A big inhabitants migrated to Kolkata in India over the previous 200 years. And up to now few a long time, now we have seen households from Kolkata migrate to Toronto. So on this context after we’re referring to Hakka delicacies and this restaurant, I am referring to this iterative delicacies that has advanced and combined with Indian influences.

A dish of chili chicken with gravy from Wong's Asian Cuisine.
Chili hen with gravy from Wong’s Asian Delicacies. (Suresh Doss/CBC)

I might say that one of many central pillars of Hakka delicacies is texture — whether or not a dish is braised, roasted or stewed. There may be a variety of care that goes into the feel of a vegetable or the protein, and contrasting textures outdoors and in. With the vast majority of Hakka eating places within the GTA, we see this marriage of this concept of cooking elements rapidly however combined with the spices which can be considerably acquainted to Indian cooking. So there may be extra roasted spices on the nostril; cumin typically reveals up.

Alfa: So we’ll Wong’s Asian Delicacies in Scarborough.

Doss: Sure, it is on Lawrence Avenue east, on the fringe of the place Shawarma row ends.

Christopher Wong using his wok to cook.
Christopher Wong makes use of his household wok to create his dishes. (Suresh Doss/CBC)

Christopher Wong runs this spot along with his spouse, Yufeng Lin. Christopher identifies as Hakka, he was born in Kolkata, and his mother and father as properly. He is been a prepare dinner for over 30 years, and it might be inconceivable to record all the assorted locations on this planet he is cooked. However at all times his interpretation of Hakka Chinese language delicacies is by means of Kolkata. He actually is what I might take into account a grasp of the wok.

He lastly settled at this eating house on Lawrence, taking on a former Hakka spot that I had been visiting since I used to be a teen. A number of the finest dishes at Wong’s are from this generations-old wok that he makes use of within the kitchen to seemingly prove unbelievable dishes inside seconds. I believe when individuals take into consideration Hakka Chinese language-Indian meals they instantly consider chili hen.

Chili chicken being cooked in a wok.
Wong makes his chili hen utilizing his household wok. (Suresh Doss/CBC)

That is principally a dish the place fried chunks of boneless hen are tossed right into a flaming sizzling wok. Coated with aromatics, just a few totally different sauces — shaoshing wine, a housemade sauce that Christopher makes. 

He aggressively will toss the wok. Each drop of oil and each inch of each ingredient will get kissed by the flame. And all of it occurs inside 30 seconds. You may have this thick sauce on the hen, adopted by a delightful crunch after which probably the most tender meat inside. I would get that with a rice dish.

Alfa: Any rice dishes particularly?

A dish of Chicken Hakka chow mein from Wong's Asian Cuisine.
Rooster Hakka chow mein from Wong’s Asian Delicacies. (Suresh Doss/CBC)

Doss: There are just a few fried rice dishes on the menu, I might recommend the combined fried rice. So we’re again on the wok, Christopher will rapidly prepare dinner rice with items of hen and shrimp and coat it evenly with some dressing. You may ask to order it with out meat in fact, there are a selection of vegetarian dishes. If you don’t need the chili hen I might say get the chili paneer, which is equally fantastic and the chunks of paneer actually pop with the spice and the lick of the flame.

A large spoonful of cumin beef being plated at Wong's Asian Cuisine.
The cumin beef being plated at Wong’s Asian Delicacies. (Suresh Doss/CBC)

If I can advocate another dish, a private favorite of mine: the cumin beef. I do not suppose it is on the menu however Christopher will make it for you. A splendidly fragrant and spicy beef dish — actually skinny strips of tenderloin which can be flash fried within the wok. So they’re very tender with a pleasant char. I might have that alongside a plate of tofu cooked in black bean sauce.

There is a good record of issues to strive, and I’ve to say that Wong’s remains to be not open for dine-in so be ready to get these for takeout.

A dish of wok-fried spicy garlic shrimp at Wong's Asian Cuisine.
Wok fried spicy garlic shrimp at Wong’s Asian Delicacies. (Suresh Doss/CBC)

Alfa: There isn’t any dine-in?

Doss: Christopher says that he’s in a precarious place proper now with Wong’s. They have not opened the eating room because the pandemic hit. It was actually a beautiful house earlier than. He is had staffing points, so it is actually solely him cooking within the kitchen, along with his spouse managing the entrance. Which is gloomy to see, that is considered one of my favorite eating places.

And there is a third issue. This a part of Scarborough is ripe with growth. There are condos popping up all over the place. And there’s discuss a apartment changing the plaza that Wong’s is in. His lease takes him to 2024.

So I might say go quickly, and go hungry.

A variety of ingredients in bowls, including Wong's house made chili sauce.
Mis en place at Wong’s Asian Delicacies, together with Wong’s home made chili sauce. (Suresh Doss/CBC)


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