Toronto’s Best New Restaurants: Chop Chop

Toronto’s Best New Restaurants: Chop Chop

Chop Chop

This tiny corner spot is run by the Tiao family: Mom and Dad work the kitchen with sons Eric (who last cooked at Susur Lee’s now-defunct Bent) and Kevin, while another son, Steven, handles the dining room. The specialty is handmade dumplings, stuffed with pork and chives or mixed veg. They’re best inhaled moments after leaving the frying pan, crisp and perfectly greasy, which is why you’ll rarely see anyone doing takeout from Chop Chop and why the rows of red stools in the window are always taken. The Tiaos also make a mean mapo tofu; bok choy wok-fried Taiwanese-style with barbecue pork; and noodle dishes such as vermicelli with fried egg and baby shrimp with a splash of soy. It’s the kind of Chinese food I crave on a weekly basis, and that I tell myself won’t lead to an early coronary, provided I also get the salad of quick-pickled spears of spicy cuke. Luckily, they’re no punishment.

771 Dundas St. W., 416-842-8277, chop-chop.ca

The condensation on Chop Chop’s windows says it all.
A spread at Chop Chop.