A First Look at aKin. The New & Beautiful Asian Fine Dining Restaurant in Toronto

Notes from Anna Au-Yeung, Fête Chinoise
Photography: aKin, Anna Au-Yeung

Toronto’s food lovers are no strangers to the names Chef Alvin Leung and Eric Chong. Alvin, a three-Michelin-starred chef renowned for his boundary-pushing creations, and Eric, the first winner of MasterChef Canada, have joined forces to introduce aKin—a modern Asian fine dining restaurant that promises to redefine the city’s culinary landscape. Nestled in the heart of Toronto’s Old Town at 51 Colborne Street, aKin offers a dining experience that is as daring as it is refined.

We had the privilege of attending an exclusive preview night, giving us a first taste of this much-anticipated culinary destination.

An Intimate and Immersive Space

aKin’s interior is designed to be intimate and inviting, with seating for around 30 guests across two cozy sections that frame the main dining space. For private occasions, a subterranean dining room accommodates up to eight guests. A standout feature is the four-seat chef’s table, offering diners a close-up view of the kitchen, where they can observe the artistry and precision behind each dish—a unique, immersive touch to the dining experience.

The Blind Tasting Adventure

At the heart of aKin’s concept is a daring 10-course blind tasting menu—an approach seldom seen in Asian fine dining outside of Japanese omakase. While Toronto boasts several blind tasting menus, none fuse such a wide array of Asian influences with the grandeur of a traditional Chinese banquet. The menu reimagines familiar banquet elements—seafood, poultry, noodles, rice, and even tofu dessert—infused with global inspirations and elevated presentations. Each dish offers a sense of familiarity while delivering flavours that surprise and delight.

A Fusion of Cultures and Flavours

One impressive course is the bo lo bao (pineapple bun) served with fermented bean curd (fuyu) butter—a playful nod to both Chinese and Western bread courses. This inventive homage to traditional Chinese bakery items perfectly sets the tone for a meal that blends comfort with creativity.

Every dish at aKin is a tapestry of diverse Asian cuisines—Chinese, Japanese, Singaporean, and Malaysian—interwoven with Western techniques and Indigenous ingredients. The main course, for example, features dry-aged duck paired with the “Three Sisters” (corn, squash, and beans), paying respectful homage to Indigenous culinary traditions.

Bo Lo Bao

Dry Aged Duck

Another highlight was the laksa course, a rich, velvety broth featuring Nova Scotia lobster, Ontario corn, and hand-pulled silver needle noodles made in-house. This dish combines the comforting spice of Southeast Asian laksa with locally sourced ingredients, making it a favourite among our team.

A Feast for the senses

Presentation at aKin is as much a feast for the eyes as it is for the palate. Each dish is thoughtfully served on custom-designed plates that enhance the visual storytelling of the meal. The one-bite hotpot encapsulated the essence of a traditional mala hotpot in a single bite, presented with intricate detailing reminiscent of a soup dumpling. The chocolate porcelain cake, with its delicate blue-and-white design, evokes the elegance of Chinese porcelain, a tribute to the cultural artistry that inspired it.

Hot Pot

Chocolate Porcelain

Anatomy of a fish

Chrysanthemum tofu

Another highlight would be the chrysanthemum tofu dessert—a delicate tofu "flower" that unfurled gracefully as warm syrup was poured over it, a sophisticated take on the traditional dou fu fa (tofu dessert).

Modern Tradition

Rooted in Toronto’s diverse culinary landscape, aKin embodies the chefs' mission to modernize traditional dishes while preserving their essence. The name itself, meaning “of similar nature or character,” reflects the synergy between Alvin Leung and Eric Chong, whose shared passion for culinary innovation has brought them together.

With its bold reinterpretation of Asian cuisine, thoughtful design, and dedication to storytelling through food, aKin is set to become a standout destination for those seeking a dining experience that transcends borders and redefines tradition. We look forward to watching aKin evolve and continue shaping the future of fine dining in town.

Chef Eric Chong

Our Editorial Team with Chef Eric Chong

---

More from Fête Chiniose