Braden Chong, a chef and self-proclaimed homebody, has a deep appreciation for Chinese cuisine in the suburbs of Richmond Hill and Markham. Growing up in an area with limited restaurant options, Chong’s family would often venture to the suburban regions to explore the diverse Chinese food offerings. Now, as a chef, Chong continues this tradition and believes that experiencing the cuisine firsthand is just as important as learning to cook it.
Accompanied by his colleague and co-owner of Mimi Chinese and Sunnys Chinese, David Schwartz, Chong frequently ventures to Richmond Hill and Markham in search of inspiration. These areas are known for housing some of the best Chinese restaurants in the country, and every visit provides an opportunity to delve deeper into the nuances of Chinese cuisine.
One of Chong’s favorite restaurants in Richmond Hill is Nian Yi Kuai Zi, a Sichuan eatery with vibrant flavors and aromas. He highly recommends their boiled fish in chili dish, which showcases the cultural significance and timelessness of this traditional recipe. The freshwater fish is cooked in a flavorful broth infused with chilies, Sichuan peppercorns, and other aromatic ingredients. Another standout dish at Nian Yi Kuai Zi is the bone-in rabbit, cooked with velveting techniques and seasoned with ma la, a spicy and numbing Sichuan seasoning.
In Markham, Chong discovered Banbudian Bistro, a spot recommended by chef Eva Chin. Their bone marrow mapo tofu, featuring chunks of bone marrow and beef fat, is a decadent and rich dish perfect for any season. The flavors of the beef and tofu blend harmoniously, especially when paired with steamed rice. Chong also enjoys the stir-fried beef throat at Banbudian Bistro, which is bursting with aromatic oils and chilies.
Exploring the suburban Chinese food scene has allowed Chong to deepen his understanding of Chinese cuisine and incorporate new flavors and techniques into his own culinary repertoire. It is through these culinary adventures that he continues to honor his family traditions and appreciate the diverse regional variations of Chinese cuisine. For those looking to embark on a gastronomic journey, Richmond Hill and Markham offer a wealth of hidden gems waiting to be explored.
FAQ Section:
1. Who is Braden Chong?
Braden Chong is a chef and self-proclaimed homebody who has a deep appreciation for Chinese cuisine in the suburbs of Richmond Hill and Markham.
2. What is Chong’s approach to Chinese cuisine?
Chong believes that experiencing Chinese cuisine firsthand is just as important as learning to cook it. He frequently ventures to Richmond Hill and Markham in search of inspiration.
3. What are some of Chong’s favorite restaurants in Richmond Hill and Markham?
In Richmond Hill, Chong highly recommends Nian Yi Kuai Zi, a Sichuan eatery known for its vibrant flavors and aromas. In Markham, he discovered Banbudian Bistro, which serves a decadent bone marrow mapo tofu and flavorful stir-fried beef throat.
4. What are some recommended dishes at Nian Yi Kuai Zi?
Chong highly recommends Nian Yi Kuai Zi’s boiled fish in chili dish, which showcases the cultural significance of a traditional recipe. The restaurant also offers bone-in rabbit seasoned with ma la, a spicy and numbing Sichuan seasoning.
5. What are some recommended dishes at Banbudian Bistro?
Chong enjoyed Banbudian Bistro’s bone marrow mapo tofu, which features chunks of bone marrow and beef fat, and is perfect for any season. He also recommends their stir-fried beef throat, bursting with aromatic oils and chilies.
6. How has exploring the suburban Chinese food scene influenced Chong’s culinary repertoire?
Exploring the suburban Chinese food scene has allowed Chong to deepen his understanding of Chinese cuisine and incorporate new flavors and techniques into his own cooking.
7. What is the significance of Richmond Hill and Markham for Chinese cuisine?
Richmond Hill and Markham are known for housing some of the best Chinese restaurants in the country. They offer a wealth of hidden gems, providing a diverse range of regional variations of Chinese cuisine.
Key Terms:
– Sichuan: Referring to the cuisine and flavors of the Sichuan province in China.
– Velveting techniques: A cooking method used to tenderize meat by marinating it in a mixture of oil, cornstarch, and sometimes egg white before cooking.
– Ma la: A spicy and numbing flavor profile commonly associated with Sichuan cuisine.
– Mapo tofu: A popular Chinese dish made with tofu and a spicy sauce traditionally containing minced pork.
Suggested Related Links:
– Nian Yi Kuai Zi Official Website
– Banbudian Bistro Official Website
– Richmond Hill Dining
– Markham Dining