Food pop-ups have taken over Toronto, and one of the most buzzed-about menus belongs to Sunny’s Chinese. Run by executive chef and partner David Schwartz, along with sous chefs Braden Chong, Keith Siu, and Joseph Ysmael, the pop-up celebrates the rich culinary diversity of regional Chinese cuisine. The chefs offer a taste of a different region each week, whether it’s a Sichuan-inspired menu with their take on dan dan noodles or a Shaanxi menu featuring cumin lamb ribs.
Photo courtesy of Gabriel Li and Rachel Tong.
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