Their path to culinary greatness.
Toronto’s culinary scene has long been a melting pot of diverse flavours, cultures, and innovations. However, when two gastronomic trailblazers like Chef Eric Chong, the first winner of MasterChef Canada, and Chef Alvin Leung, famously known as the “Demon Chef,” team up for a new venture, expectations soar. Enter aKin Toronto, their latest dining concept that promises to push boundaries while weaving together their shared heritage, passion for food, and vision for the future of fine dining.
A story of ambition and camaraderie
Chef Eric Chong and Alvin Leung’s paths first crossed a decade ago when Leung, a self-taught culinary powerhouse with three Michelin stars to his name, extended his mentorship to the newly crowned MasterChef Canada winner. For Eric Chong, then just 21 years old, the opportunity to work with Leung marked the start of a whirlwind journey. From mastering the intricacies of molecular gastronomy to refining his skills in Leung’s Michelin-starred restaurant in Hong Kong, Chong quickly found himself immersed in a world that pushed his culinary limits.
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Reflecting on their shared engineering backgrounds and the perfectionist tendencies they bring to the kitchen, Leung described Eric Chong as “the son I never had.” This deep professional and personal connection laid the foundation for aKin Toronto, a concept born from their shared vision of creating a truly innovative dining experience. As Leung explains, “It’s about blending our roots, our journeys, and our creativity into a menu that doesn’t just serve food—it tells a story.”
Introducing aKin: more than just a meal
aKin is not your typical fine dining restaurant. Located in the heart of Toronto, the restaurant is a 10-course blind tasting experience that invites diners on a journey of flavours, textures, and emotions. The menu is a celebration of Chong and Leung’s shared Chinese heritage, but it’s far from traditional. Through cutting-edge techniques and a touch of molecular gastronomy, aKin Toronto reimagines classic dishes with a playful, modern twist.
Take the first course, inspired by congee (a comforting Chinese rice porridge). At aKin, the dish is deconstructed into a crystal-clear bread dusted with powdered pork stock, paired with a rich congee-flavoured puree. It’s a nostalgic nod to childhood flavours but presented in a way that sparks curiosity and delight.
“Every dish has to tell a story,” says Chong. “We’re not just serving food; we’re evoking memories, emotions, and a sense of wonder.”
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The challenges and rewards of fine dining
For both chefs, aKin represents a culmination of years of hard work, creativity, and a relentless pursuit of excellence. While Leung has already achieved the pinnacle of culinary success with three Michelin stars, Chong acknowledges the weight of his ambitions. “There’s always a sense of imposter syndrome,” Chong admits. “But every time I feel that, I remind myself that this journey is about growth, not perfection.”
Leung’s philosophy aligns with this sentiment. “Being at the top means you can’t stay there forever,” he reflects. “But you can keep moving forward, pushing boundaries, and inspiring others.”
Opening a restaurant of this caliber in Toronto comes with unique challenges, especially in an era where the dining landscape is evolving rapidly. Both chefs emphasize the importance of creating an experience that stands out, not just for its innovation but also for its warmth and accessibility. “Fine dining doesn’t have to be stuffy,” Chong adds. “We want our guests to feel comfortable and excited to explore.”
“One should never confuse creativity with innovation. Creativity is just the energy and thought, but innovation is the product. They are not mutually exclusive.”
Chef Alvin Leung, as told to Tatler Asia in October of 2017
Crafting the future of Toronto dining
aKin restaurant is a testament to what happens when two passionate chefs combine their talents and vision. From the carefully curated custom plateware—each piece designed to reflect the story behind its dish—to the attention to detail in service and ambiance, aKin Toronto is setting a new standard for immersive dining experiences in Toronto.
While the path to Michelin recognition remains a dream for Chong, both chefs are focused on creating something that resonates deeply with their guests. “If we’re chasing stars, it’s not just about the accolades,” says Chong. “It’s about making every plate worth the journey for our diners.”
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Leung agrees but offers his signature playful perspective: “Michelin stars are great, but at the end of the day, what matters most is that our guests leave with a smile—and maybe a little envy for what they just experienced.”
A bold new chapter
As Toronto’s culinary scene continues to evolve, aKin represents a bold new chapter not just for Chong and Leung but for the city itself. It’s a place where heritage meets innovation, where two chefs at different stages of their careers come together to create something greater than the sum of their parts.
“Toronto is ready for this,”
Chef Eric Chong
“Toronto is ready for this,” Chong says confidently. “And so are we.”
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CREDITS
Shot by James Nicholas “Nick” Merzetti. Produced, directed and set design by Steven Branco. Glam/Grooming by Angela Lee. Gaffer: Juan Diego Delgado. Food photos by Jono Lawley. Shot on location at aKin in Toronto. A STAMINA Group production.
