The Dong Kee Stories
Stories from the kitchen: wok hei, Scarborough food culture, and what makes our Cantonese cooking tick.
From Tank to Wok: The Living Seafood Journey at Dong Kee That Scarborough Barely Sees
Discover the traditional Cantonese practice of 'swim until it steams' at Dong Kee Chinese Restaurant in Scarborough, where live seafood is selected, prepared, and cooked with precision and care.
Fifth Uncle's Knife: The Heirloom Blade That Has Carved Dong Kee's Roast Duck in Scarborough for Three Decades
Discover the story of Fifth Uncle's Knife, a treasured family heirloom that has been carving Dong Kee's signature roast duck in Scarborough for three decades, and the master carver who wields it with precision and dedication.
Eel clay pot rice in Scarborough: what is fan jiu — and why does the crust matter?
If you are searching eel clay pot rice in Scarborough, the answer is in the bottom of the pot: fan jiu, the crispy rice crust Dong Kee finishes on ceramic heat until 2 AM at 3838 Midland Ave.
Live seafood on Midland Avenue, Scarborough: what to know before you order
Searching live seafood near Midland Ave? Here is how tank-to-wok timing, late hours, and a full menu past 11 PM change what lands on your table in Scarborough.
What is Siu Yeh? Scarborough Late-Night Cantonese Guide 2026
Official 2026 guide to Siu Yeh (宵夜). Why Scarborough’s midnight Cantonese dining hits different with full wok heat, clay pots, and live seafood after 11 PM.