{"id":9658,"date":"2025-01-21T00:00:00","date_gmt":"2025-01-21T05:00:00","guid":{"rendered":"https:\/\/www.restaurantscanada.org\/menu\/the-evolution-of-eric-chong-a-bold-new-collaboration-with-chef-alvin-leung-at-akin\/"},"modified":"2026-10-20T13:33:52","modified_gmt":"2026-10-20T17:33:52","slug":"the-evolution-of-eric-chong-a-bold-new-collaboration-with-chef-alvin-leung-at-akin","status":"publish","type":"menu","link":"https:\/\/www.restaurantscanada.org\/fr\/menu\/the-evolution-of-eric-chong-a-bold-new-collaboration-with-chef-alvin-leung-at-akin\/","title":{"rendered":"The Evolution of Eric Chong: A Bold New Collaboration with Chef Alvin Leung at aKin"},"content":{"rendered":"\n
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Chef Eric Chong, first-ever MasterChef Canada winner, has carved an inspiring path from chemical engineering to winning the first season of MasterChef Canada to becoming one of Toronto\u2019s most innovative chefs. Having earned success with Asian fusion restaurant R&D in partnership with long-time mentor and collaborator Chef Alvin Leung, in November 2024 the partners opened aKin, a 10-course blind tasting-menu-only restaurant in Toronto\u2019s Old Town. <\/em><\/p>\n\n\n\n

The space seats just 28 lucky souls with tickets for a journey that harmonizes nostalgic Chinese recipes with modern techniques and jaw-droppingly exquisite presentation. The mature and highly-personalized concept and culinary expression have garnered high praise in the few weeks since the doors have opened, but the most satisfying nod has come from guests with shared cultural heritage<\/em>\u2014<\/em>perhaps the most discerning critics.<\/em><\/p>\n\n\n\n

Taking this interview from the restaurant\u2019s back room, Chef Eric sits in a rare moment of quiet\u2014a brief reprieve from the bustle of the kitchen\u2014and reflects on his journey, challenges, and vision for redefining perceptions of Chinese cuisine.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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MENU: Why did you choose a career in foodservice?<\/strong><\/p>\n\n\n\n

Chef Eric Chong:<\/strong> I wouldn\u2019t say I explicitly chose a career in foodservice. I chose a career that let me pursue my passion for cooking. It just so happened that it led me to foodservice. All I knew was that, ever since I was very young, I wanted to cook for a living. I remember being in the kitchen with my grandpa, watching him cook, and feeling this incredible joy. Cooking makes me happy. It\u2019s my art, my craft. It\u2019s the way I express myself. Honestly, I never thought of it as a career at first. I just thought, \u201cI want to cook and do what makes me happy every single day.\u201d The career part sort of found me along the way.<\/p>\n\n\n\n

MENU: The story goes that you started out as a chemical engineer\u2026that seems like quite a pivot?<\/strong><\/p>\n\n\n\n

EC:<\/strong> It\u2019s true. I studied chemical engineering, graduated, and worked for six months. But it was soul-depriving. I remember sitting at my desk, looking at spreadsheets, and thinking, \u201cIs this what I\u2019m going to do for the rest of my life?\u201d I wasn\u2019t passionate about it. That same year, I saw casting calls for the first season of MasterChef Canada<\/em>. I didn\u2019t think too much of it; I just thought, \u201cWhy not?\u201d My parents were skeptical. They were like, \u2018Sure\u2014do it, but don\u2019t expect anything\u2019.\u201d Then I ended up winning, which was surreal. That win gave me the confidence and the family support I needed to pursue cooking full-time. Honestly, if I hadn\u2019t won, I don\u2019t know if I\u2019d have had the courage to take the leap.<\/p>\n\n\n\n

MENU: How has your participation in MasterChef<\/em> Canada impacted your career?<\/strong><\/p>\n\n\n\n

EC:<\/strong> Even today, I\u2019m still called a \u2018home cook\u2019 in the industry because of MasterChef<\/em>. That label sticks, and it\u2019s something I\u2019ve had to fight against. Some people assume that because I came up from a TV show, I don\u2019t have the same skills or experience as someone who came up through traditional kitchens. It\u2019s frustrating, but it\u2019s also motivated me to work harder. I\u2019ve spent years proving that I\u2019m not just a \u2018TV chef.\u2019 The show opened doors\u2014no doubt\u2014but it\u2019s been on me to walk through them and earn respect in the industry. From the outside, it might look like I started at the top, but behind the scenes, it\u2019s been a grind to prove myself every step of the way.<\/p>\n\n\n\n

MENU: You were just 21 when you first encountered Chef Alvin Leung during MasterChef Canada<\/em>, where he is a long-time judge. Since then, you\u2019ve opened two restaurants together. How has your relationship evolved? <\/strong><\/p>\n\n\n\n

EC:<\/strong> My relationship with Alvin has been one of the most transformative parts of my career. At first, he was my mentor, and I treated his word like gospel. Whatever he said, I did.<\/p>\n\n\n\n

After MasterChef<\/em>, he took me to Hong Kong and introduced me to Michelin-starred cuisine. That experience blew my mind. I was this kid who had never even imagined food on that level. Those first few years were all about learning and absorbing. Over time, our relationship evolved. As I gained more experience, we started collaborating. Now we bounce ideas off each other like colleagues.<\/p>\n\n\n\n

Alvin taught me to be bold, to think outside the box, and to trust my instincts. He\u2019s still a mentor, but he\u2019s also a friend. He\u2019s someone I can call when I need advice or when I just want to talk shop.<\/p>\n\n\n\n

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MENU: What challenges have you faced as a chef and business owner?<\/strong><\/p>\n\n\n\n

EC:<\/strong> The biggest challenge wasn\u2019t the cooking part\u2014that\u2019s the easy bit. The hard part has been managing people. Nobody prepares you for that. In a kitchen, you\u2019re dealing with so many different personalities. Some people are super driven, others need more encouragement, and then there are the more complex personalities with personal challenges. You have to figure out how to connect with each person and get the best out of them. The old-school way of screaming at people doesn\u2019t work anymore. You have to lead with empathy and inspire your team.<\/p>\n\n\n\n

Consistency is another huge challenge. It\u2019s not enough to have a great opening or a great week\u2014you have to deliver excellence every single day. That kind of pressure is relentless, but it\u2019s also what keeps me striving to be better.<\/p>\n\n\n\n

MENU: How would you describe the planning and process of opening aKin?<\/strong><\/p>\n\n\n\n

EC:<\/strong> Opening aKin was one of the hardest things I\u2019ve ever done. It was a proper labour of love. We were supposed to open in August, but delays pushed us to November. That meant months of uncertainty.<\/p>\n\n\n\n

My team had left their previous jobs to work here, and I felt this enormous responsibility to them. Every delay felt like I was letting them down. When we finally opened, it was a mix of relief and exhilaration. I\u2019ve poured everything into this restaurant\u2014my time, my energy, my heart. I\u2019ve spent more hours here than I\u2019ve spent at home with my family. That\u2019s the reality of this industry. But seeing people come in and experience what we\u2019ve created makes it all worth it. To be profitable in our first month was an incredible achievement, especially given all the challenges we faced.<\/p>\n\n\n\n

MENU: After all of that, what has been the guest reaction to the aKin experience?<\/strong><\/p>\n\n\n\n

EC:<\/strong> The reactions have been amazing. We have such a great, immersive chef’s counter where I get to really engage with the guests and see their reactions. It’s one of my greatest joys to see Asians eat the food and be like, \u201cI totally get it. These are such nostalgic flavours that I haven’t had in so long.\u201d To me, that\u2019s the greatest compliment. While the dish is reimagined, they understand what I\u2019m trying to do because they have a similar upbringing and there’s no other restaurant in Toronto that\u2019s going to give them that feeling.<\/p>\n\n\n\n

On the flip side, non-Asians come and dine in the restaurant and they\u2019re just like, \u201cMan\u2026this tastes really good. This is pretty dope, Asian food.\u201d That\u2019s it. That\u2019s the best of both worlds. You can have people who don’t understand the story at all and don\u2019t have any ties or relations to the food, but they love it, and you can have those who actually resonate with the storytelling with the history and with the nostalgia. That’s perfect.<\/p>\n\n\n\n

One of the most rewarding moments is when Asian, specifically Chinese, guests tell me, \u201cThese flavours remind me of home, but they\u2019re presented in a way I\u2019ve never seen before.\u201d That\u2019s exactly what I want to do\u2014take nostalgic flavours and reimagine them. For example, one of my favourite dishes is this caviar-topped, \u201cbougie chicken nugget.\u201d It\u2019s inspired by my grandfather, who used to take me to McDonald\u2019s when I was a kid. That dish is a tribute to him and to those simple, happy moments, and so many of my Asian guests relate to those childhood moments when going to McDonald\u2019s was such a big thing.<\/p>\n\n\n\n

It\u2019s more than food\u2014it\u2019s a story. That\u2019s what I want\u2014every dish at aKin to be: a story.<\/p>\n\n\n\n

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MENU: You\u2019ve encountered some skepticism about the idea of \u201cChinese fine dining.\u201d How do you address that?<\/strong><\/p>\n\n\n\n

EC:<\/strong> There\u2019s definitely a stigma around Chinese cuisine\u2014it\u2019s expected to be cheap. But why? French, Italian, and Japanese cuisine can all command high prices, so why not Chinese?<\/p>\n\n\n\n

At aKin, we\u2019re trying to change that perception. What we\u2019re offering isn\u2019t your typical Chinese food. It\u2019s a tasting menu that blends tradition with innovation. Every dish is crafted with the same attention to detail you\u2019d find at any high-end restaurant. It\u2019s not about comparing prices with Chinatown\u2014it\u2019s about offering a unique, elevated experience. I know it\u2019s an uphill battle, but I believe we\u2019re making progress. The more people experience what we\u2019re doing, the more they understand the value.<\/p>\n\n\n\n

I think slowly the world is starting to perceive Chinese cuisine differently because, let\u2019s face it, it\u2019s what everybody wants. That’s why you see it sprinkled in so many other restaurants that aren’t even Asian.<\/p>\n\n\n\n

MENU: If you could give advice to your younger self or aspiring chefs, what would it be?<\/strong><\/p>\n\n\n\n

EC:<\/strong> I\u2019d tell my younger self to brace for the sacrifices. This industry demands everything from you\u2014your time, your energy, your relationships. It\u2019s not an easy life, but if you\u2019re truly passionate about it, it\u2019s worth it.<\/p>\n\n\n\n

For aspiring chefs, I\u2019d say this: don\u2019t do it unless you love it with every fibre of your being. You have to be all in. There\u2019s no \u2018half-assing\u2019 it in this business. But if you\u2019re willing to put in the work, the rewards are incredible. There\u2019s nothing else like it.<\/p>\n\n\n\n

MENU: Opening a restaurant is a 24\/7 whirlwind, yet you managed to find the time within that chaos to join Restaurants Canada. Why?<\/strong><\/p>\n\n\n\n

EC:<\/strong> This industry is tight-knit. Being part of Restaurants Canada is about connecting with others who share the same passion and challenges. It\u2019s also about giving back.<\/p>\n\n\n\n

I\u2019ve been fortunate to have mentors and opportunities that have shaped my career, and I want to pay that forward. Supporting the next generation of chefs and restaurateurs is important to me. We\u2019re all in this together, and I believe in building a stronger industry for everyone.<\/p>\n\n\n\n

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To experience Chef Eric\u2019s culinary vision firsthand, reserve your spot at aKin by visiting www.akintoronto.com<\/a>.<\/p>\n\n\n\n

Follow aKin and Chef Eric Chong on Instagram: aKin: @akin.toronto<\/a> | Chef Eric Chong: @wok_lobster<\/a><\/p>\n","protected":false},"featured_media":9666,"template":"","menu_author":[471],"menu-category":[491],"menu-tag":[486,487,481],"class_list":["post-9658","menu","type-menu","status-publish","has-post-thumbnail","hentry","menu_author-menu-magazine","menu-category-leadership","menu-tag-back-of-house","menu-tag-chef","menu-tag-spotlight"],"acf":[],"yoast_head":"\nThe Evolution of Eric Chong: A Bold New Collaboration with Chef Alvin Leung at aKin - Restaurants Canada<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.restaurantscanada.org\/menu\/the-evolution-of-eric-chong-a-bold-new-collaboration-with-chef-alvin-leung-at-akin\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Evolution of Eric Chong: A Bold New Collaboration with Chef Alvin Leung at aKin - 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