Tapow Toronto

Hi folks. Just wanna say thanks for supporting me in my first spot and now it's time to get the ball rolling again.
I had a good holiday and recently joined forces with Butter&blue a beautiful cafe at 7 Baldwin Street. My first popup with them is this Saturday 14th of Sept at 5 to 9 pm. There are many seats for dine-in and take out is still offered. I will also be serving a mystery dessert! (not a hokkien mee ice cream lol!)
The chef there is Singaporean so there is also kaya toast and some curry fishballs on the menu! They even have a cocktails and drinks menu! Bring your non-malaysian spouse ok too la!
Also on the 17th of Sept 5 to 10 pm, I will be cooking for charity at the Moonlit Autumn event in support of organizing better living and working conditions for migrants, workers, and tenants in and around Chinatown... so hope to see you there!

LAST DAY AT 161 BALDWIN !!!! COME THRU FOR HOKKIEN MEE !!!

Ok I am insane I just opened my own full-time restaurant in Kensington downtown toronto lol ! I was doing one day a week now its Tuesday to Friday. Now I need to apologize to James Ooi a Hokkien scientist (who performed experiments on my food) because Tapow Toronto is only open for dinner now. Come for dinner at my place. I got a few seats in total inside and outside)

Just want to say thank you to Rory Moldo who came with his cameraman to do a short video on my small business and also highlighted some of the creative stuff I've been doing in the last decade or so.

The Hidden Side Hustles of Toronto's Trendiest Noodle Chef This video dives into the multi-faceted career of Vei Chong, a comedian, filmmaker, and chef, who' new runs a weekly pop up restaurant in Kensington Market.F...

Wow thank you for the support blogTO! I have no more words now. I get a lot of great advice from my former chefs! Without great teachers a student cannot go far! Shout out to the usuals! Simon Lau, Lau Jin Hau!
Thank you to Jessica Yong for the visuals! This is just the beginning.

*full article in the comments!

In case you missed it!

So folks, I’ve cooked for the last 11 years for many different restaurants, sports teams, and major corporations. I was even offered a job at a Michelin star restaurant in Singapore but I politely turned it down. My true love has always been Asian cuisine. I’ve wanted to make authentic Malaysian Chinese cuisine for a while now!
Every Thursday, Tapow! (Cantonese Slang for takeout!) is going to open 11 AM to 7 PM at 161 Baldwin St(Dipped Donuts) in Chinatown in Toronto.
If it does well, I will hopefully be open for more days of the week. I have decided my first dish will be Hokkien Mee. What is Hokkien Mee? Translated Mee is Noodles, and Hokkien – the Fukien people from South Eastern China. Hokkien Mee is comprised of crispy pork fat, a secret cut of pork, shrimp, and cabbage with a combination of vermicelli and udon noodles in a savoury black caramel soy sauce.
Malaysia has a rich tapestry of food and I hope to bring it to Toronto starting with a singular dish.
I asked my dad if we had any Hokkien blood in us at all, as I started writing this blurb and he said yes we do, because we ate Hokkien Mee so much. So if you like new dishes, and if you want to support me, come and try my noodles. It is my own recipe. Training with the nephew of the original inventor of Hokkien Mee in Malaysia also helped!

Please like my page at https://www.facebook.com/profile.php?id=61556975986989

More pics to follow...