The Dong Kee Stories
Stories from the kitchen: wok hei, Scarborough food culture, and what makes our Cantonese cooking tick.
The Crackle and Crunch: Mastering Siu Yuk, Scarborough's Crispiest Roast Pork Belly
Discover the meticulous craft behind achieving the perfect crackling skin and juicy meat of Siu Yuk, a culinary challenge revered in Cantonese kitchens worldwide, now perfected in Toronto.
Scarborough's Lunar Pull: How Dong Kee's Kitchen Swells and Contracts With the Moon's Phases
Discover how traditional lunar observances and superstitions influence the demand at Dong Kee Chinese Restaurant in Scarborough, Ontario, and the biological cycles that predictably reshape the kitchen's workflow.
The Weight of the Double-Boiler: How Dong Kee's Slow-Simmered Soups Restore Scarborough's Weary
Discover the ancient art of double-boiling and how Dong Kee's traditional Cantonese soups address the modern complaints of exhaustion, dryness, and depletion in Scarborough, Ontario.
The Forgotten Feast: Dong Kee's Yuba and Dried Seafood Classics That Scarborough's Elders Remember
Discover the traditional Cantonese dishes that Scarborough's older generation remembers, featuring labour-intensive preparations with dried scallops, shrimp, bean curd sheets, and fermented ingredients.
Congee as Medicine: Dong Kee's Healing Bowls for Scarborough's Winter Ailments and Summer Fatigue
Discover the therapeutic applications of different congee varieties at Dong Kee, grounded in centuries of Chinese medicinal wisdom adapted for contemporary Toronto life.