The Dong Kee Stories
Stories from the kitchen: wok hei, Scarborough food culture, and what makes our Cantonese cooking tick.
The Dried Scallop's Patience: Why Dong Kee's XO Sauce Ferments for Eight Months Before Touching a Plate
Discover the traditional Cantonese wisdom behind Dong Kee's renowned XO sauce, and why patience is key to unlocking its rich flavor and aroma.
The Tofu Pudding Paradox: Dong Kee's Silken Douhua and the Temperature It Must Never Reach
Delve into the intricate world of traditional Cantonese desserts at Dong Kee Chinese Restaurant, where the simplicity of tofu pudding belies a complex dance of temperatures and textures, challenging even the most experienced chefs.
The 3 AM Fish Market Run: Dong Kee's Decades-Long Partnership with Toronto's Wholesale Seafood Suppliers
Go behind the scenes of Dong Kee's pre-dawn ritual of selecting the day's catch and discover the decades-long relationships built with Ontario's fishmongers.
The Last Duck, The First Customer: How Dong Kee's Scarborough Closing Ritual Informs Its Next Day's Opening
Witness the closing hours of Dong Kee Chinese Restaurant in Scarborough, where final orders are negotiated, the last birds are carved with precision, and equipment is cooled and cleaned according to tradition, ensuring a seamless transition to the next day's opening.
The Colour of Aged: Why Dong Kee's Roast Duck Skin Deepens to Caramel Through Scarborough's Changing Light
Discover how the roast duck at Dong Kee Chinese Restaurant transforms under Scarborough's changing light, revealing the perfect 'date red' hue that indicates proper ageing and heat application.