The Dong Kee Stories
Stories from the kitchen: wok hei, Scarborough food culture, and what makes our Cantonese cooking tick.
From Ocean to Table: The Art of Perfectly Steamed Fish at Dong Kee
Explore the philosophy of simplicity and precision behind Cantonese steamed fish at Dong Kee, where live seafood meets the delicate balance of ginger, scallions, and master-blend soy sauce.
Scarborough's Sunday Queue: The Social Phenomenon of Waiting for Dong Kee's Roast Meats
Every Sunday, the streets outside Dong Kee Chinese Restaurant in Scarborough are filled with the sound of chatter and the aroma of roasting meats. Regular patrons share their queuing rituals and what makes the wait worthwhile.
Scarborough's Rainy Day Refuge: How Dong Kee's Windows Fog Up and What That Signals to the Neighborhood
As the rain pours down on Scarborough, Dong Kee Chinese Restaurant transforms into a cozy refuge for the neighborhood. But what happens when the windows fog up, and the rain drums against the panes?
Scarborough Through the Steam Basket: How Dong Kee's Dim Sum Reflects Toronto's Seasons
At Dong Kee Chinese Restaurant, our dim sum menu is a reflection of the changing seasons in Scarborough. From the first tender shoots of spring to the harvest of autumn, our chefs adapt traditional Hong Kong recipes to incorporate the freshest Canadian produce. Join us on a culinary journey through the seasons, as we explore the stories behind our seasonal dim sum offerings.
The Scarborough-Guangzhou Time Zone: How Dong Kee's Kitchen Operates on Two Clocks Simultaneously
Dong Kee's kitchen operates on two clocks simultaneously, bridging the time zones of Scarborough and Guangzhou. This unique approach allows the restaurant to serve a diverse clientele, catering to both local and international tastes.