In the heart of Scarborough, Ontario, lies a culinary gem that has been preserving the traditional Cantonese heritage for decades. Dong Kee Chinese Restaurant, a beloved institution, has been serving the community with authentic dishes that have been passed down through generations. Among these treasures are the labour-intensive preparations using dried scallops, shrimp, bean curd sheets, and fermented ingredients, which require days of rehydration and gentle coaxing.
These classic dishes, often referred to as "yuba" and "dried seafood" classics, have been a staple in pre-refrigeration Hong Kong. However, with the advent of modern technology and changing culinary trends, these traditional preparations have been slowly fading from mainstream menus. Nevertheless, Scarborough's older generation still remembers and cherishes these forgotten feasts, which were once an integral part of their cultural heritage.
One such dish is the traditional Cantonese "dry scallop and chicken fried rice," which features dried scallops that have been rehydrated for hours to bring out their natural sweetness. Another classic is the "braised abalone with dried shrimp and bean curd sheets," which requires a laborious process of soaking and cooking the ingredients to achieve the perfect texture and flavor.
At Dong Kee, our chefs are dedicated to preserving these traditional techniques and ingredients, ensuring that every dish that leaves our kitchen is a testament to the rich cultural heritage of Cantonese cuisine. We believe that these forgotten feasts deserve to be rediscovered and appreciated by a new generation of food enthusiasts, and we invite you to join us on a culinary journey through the flavors and traditions of old Hong Kong.