The Dong Kee Stories
Stories from the kitchen: wok hei, Scarborough food culture, and what makes our Cantonese cooking tick.
Beyond the Wok: Essential Tools of a Cantonese Master Chef at Dong Kee, Scarborough
A behind-the-scenes look at the specialized tools and their importance in a traditional Cantonese kitchen, from cleavers to steamers.
The Gai Lan Gospel: Why Dong Kee's Scarborough Kitchen Treats Chinese Broccoli as Sacred Text
Discover the significance of Chinese broccoli in Dong Kee's kitchen and how its preparation reveals a kitchen's true character.
The Sound of Freshness: How Dong Kee's Chefs Listen to Determine Seafood Quality in Toronto
In the humid warmth of Dong Kee’s Scarborough kitchen, freshness is not merely seen—it is heard. Discover the ancient auditory and tactile cues our master chefs use to select the finest live seafood.
Beyond Tea: Unexpected Pairings – Wine & Beer with Dong Kee's Cantonese Delicacies in Toronto
Dong Kee Chinese Restaurant's Official Archivist explores the unconventional pairing of wine and beer with traditional Cantonese BBQ and seafood, challenging traditional norms and discovering new flavour profiles.
When Ginger Meets Crab: The Seasonal Mathematics Behind Dong Kee's Dungeness Arrival in Toronto
Dong Kee Chinese Restaurant's precise timing and sourcing logistics for Dungeness crab, highlighting the intersection of West Coast crab season and Scarborough demand.