Sunday, November 28, 2021
Home > CANADA > Pantry staples as good as you want to be obsessed: What Toronto chef Jonathan Poon keeps in his kitchen

Pantry staples as good as you want to be obsessed: What Toronto chef Jonathan Poon keeps in his kitchen

Pantry staples as good as you want to be obsessed: What Toronto chef Jonathan Poon keeps in his kitchen

Not many restaurant owners doubled their dining space during the pandemic, but Jonathan Poon, chef and partner at Toronto in Paris Paris, did just that. “Our lease on Dundas Street expired and I have long wanted to open a restaurant on Ossington 146,” says Poon, also a partner at Superpoint, Nice Nice and Favorites Thai BBQ. When COVID hit, the space became available at a nicer price, so he took a “big leap in faith” and decided to go for it.

The new Paris Paris opened in August with plenty of patio chairs in front where people can enjoy the last rays of summer as well as airy interiors lit up by skylights. “We always try to improve, but I love the original Paris Paris. I want our regulars to feel at home in the new space, ”says Poon about the wine bar, which also serves casual bistro dishes such as fried chicken, steak fries and seasonal vegetables.

Running between several restaurants does not leave Poon much time to make complicated meals at home, but here are a few staples you will find in his own kitchen.

The obsessive vinegar

“Every time I open a new restaurant, I work non-stop and my mom gets worried and starts making dumplings so I can get them frozen at home. That’s mainly what vinegar is for, ”Poon explains. He and his father are so “obsessed with this vinegar” that they have been known to drink it directly. He also loves it with steamed and chilled Dungeness crab, in salad dressings and as a braising liquid that is important for his mother’s pork. Another delicious idea borrowed from his mother: “She would make a syrup with black vinegar, soy sauce and sugar and drizzle it over eggs with the sun side up, with green onions on top.”

Gold Plum Chinkiang black vinegar, $ 3, tntsupermarket.com

Top class dumplings

Wonton Hut tiger shrimp and pork won ton of noodle kit, $ 25 for two servings, wontonhut.ca

Poon talks a lot about Hong Kong-born chef Eddie Yeung from Wonton Hut (3760 Highway 7 East, Markham). “It’s rare to find someone who focuses on some kind of food,” he explains. “Shrimp wontons are just incredible. I live off of them. Frozen dumplings are available for quick home meals, but Poon suggests eating in person. “Eddie makes a breast and won tons of noodle soup – it’s amazing.”

Wonton Hut tiger shrimp and pork won tons of noodle kit, $ 25 for two servings, wontonhut.ca

The locally made treat

ChocoSol Darkness stone-painted dark chocolate, $ 8, chocosoltraders.com

A fan of dark chocolate, Poon is especially fond of ChocoSol’s bean-to-bar varieties, stone-painted in Toronto. “I love what they do and what they represent, and the product is amazing,” Poon says. “The chocolate is a little more rustic, and they don’t do too much about it.” His favorite bar, Darkness, has only a few ingredients: cocoa, raw sugar, cocoa butter and roasted cocoa nibs.

ChocoSol Darkness stone-painted dark chocolate, $ 8, chocosoltraders.com

The flavor enhancer

Pearl River Bridge golden label superior light soy sauce, $ 4, tntsupermarket.com

Pearl River Bridge offers various soy sauces, but the bottle with the golden mark is the one Poon stocks at home and his restaurants. Just a splash will beat almost any dish he makes. “I basically slip soy sauce into everything.”

Pearl River Bridge golden label superior light soy sauce, $ 4, tntsupermarket.com

.

Leave a Reply

Your email address will not be published. Required fields are marked *