Where chef Aaron Chen eats in Markham and Richmond Hill

Like all of us living through what feels like a third winter, Aaron Chen, executive chef of Frenchy at Hilton Toronto, is ready for spring. “I’m excited for our Sunday afternoon tea, which has been really popular, likely because we have a great kids’ menu—so all family members are satisfied,” he says. “We’re making a few tweaks to it soon, with lighter, more seasonal creations.” When he’s not turning out brasserie staples for dinner or making tea sandwiches on Sundays, you’ll find Chen exploring the restaurants of Richmond Hill. “There’s a simple reason why,” he says. “I love exploring the suburb’s diverse dining scene.”

Related: Where chef Braden Chong eats Chinese food in Markham and Richmond Hill

Mabu Generation

3235 Highway 7 E., units 23–26, Markham, mabugeneration.com

“I first heard about this spot from my sister-in-law, who lives in Taiwan. When she comes to visit and she’s feeling homesick for Taiwanese cuisine, she goes to Mabu. It’s a perfect spot for affordable food that’s fast—it’s a sit-down spot, but you order everything using a QR code. Lunchtime is never hectic, but be prepared for long lines in the evening, when it gets super busy.”

Go-to dish #1: Taiwanese salt-and-pepper popcorn chicken with rice

“This is a quintessential Taiwanese snack that you can find at street food vendors throughout the country. My favourite thing about this is how the golden-brown chicken nuggets are hit with white pepper spice when they come fresh out of the deep fryer. You get everything with this dish—umami, sweet, salty, spicy and floral notes.”

Go-to dish #2: Taiwanese braised minced pork with rice

“This is a hearty, well-balanced dish. A base of rice with a hoisin and oyster sauce gravy is topped with braised pork, preserved mustard cabbage, pickled radish and a tea-braised egg. My favourite component is actually the cabbage. Bitterness is such an underrated flavour profile, but here it’s essential because it helps cut the fat in this dish and provides a sort of palate reset. I like to grab a bit of everything and eat it all together in one bite.”

Nam 2 Vietnamese Restaurant

9206 Leslie St., Richmond Hill, @nam2vietnameserestaurant

“This place is always busy, which is a good sign. They’re also open until 2 a.m. Just look around and you’ll see all types of people from all different backgrounds in the room—that’s how you know the chefs here know how to balance flavour. They’re able to hit that sweet spot where the food appeals to many people’s palates and preferences. I found out about this spot through my brother’s fiancée, who is Vietnamese. I checked it out based on her recommendation, and now I’ve been coming here for years. Keep in mind that it’s cash or debit only.”

Go-to dish #1: Nam’s famous dry wings

“Hands down, these are the best wings in the city. The fry is impeccable and crispy. The meat is super juicy and tender. It’s a sweet-savoury dish. The lime dipping sauce provides some nice acidity on the tongue, but it also helps cut through the fat. The garlic and green onion garnish does the same thing, so it’s easy to dive back in for another bite.”

Go-to dish #2: Chicken, egg and rice with onions and pickled vegetables

“This rice dish features broken rice, which is basically a shorter grain that provides a nice texture. It’s topped with a runny egg and served with a marinated chicken thigh. I really love how you get this smoky char from the grill, which enhances all of the aromatics. Vietnamese cuisine is all about balance of flavours, so that’s why this comes with a fish-based sauce and fresh salad on the side.”

Go-to dish #3: Bún riêu (crab noodles) with vermicelli noodles, soft-shell crab, minced pork, shrimp, tomatoes, onions and shrimp paste

“Not many people know about this dish—it needs more love. It’s likely because most people gravitate toward the familiar classic pho, and this is considered non-traditional. But it’s so fantastic. It’s tomato based, and it has a strong seafood taste without being fishy. There are so many wonderful goodies in this massive bowl, like crispy tofu and crab legs bobbing in the broth and a salted egg yolk on top for added richness. I highly recommend upgrading this meal with a side order of deep-fried soft-shell crab, which echoes what’s already in the bowl.”

Duo Café

9206 Leslie St., Richmond Hill, duopatisserie.com

“I’ve been an avid fan of chef Eric Chan since Duo opened around 10 years ago. The pastries are not too sweet, which is my preference, and everything tastes as beautiful as it looks. Also, it’s in the same plaza as Nam—so it’s a delicious and convenient way to go from savoury to sweet.”

Go-to dish #1: Ham-and-cheese croissant

“It’s ultra flaky and buttery, but then you get a slight saltiness from the ham and creamy gruyère. It’s very unctuous and savoury, and the perfect morning snack to go with one of their specialty lattes.”

Go-to dish #2: Almond frangipane croissant

“Fillings, especially sweet ones, can easily overpower the delicate nature of a butter croissant—but not here. There’s a beautifully nutty profile, with praline almonds on top to echo the filling. Again, this shows how Duo strikes the perfect balance, letting all the elements shine in their own right.”

Go-to dish #3: Honey twist

“This is made with the same laminated dough they use for their croissants, but you get these fun textural ridges with the twist technique. It’s also dipped in a light syrup, which gives it these sweet golden edges.”

Go to dish #4: Green tea cannelé

“I’m usually not a fan of baked goods made with green tea—especially from mainstream spots like Starbucks—because they’re often not treated with a light enough hand. But I make an exception here because they use high-grade matcha and treat it with care and respect. It may look easy to make cannelés, but in fact they are one of the most technical pastries to nail down. They’ve mastered the art here. The exterior is crispy, with a light caramel coating, and the interior is equal parts chewy and moist. The matcha flavour is earthy and welcoming. It’s the perfect bite and ideal for afternoon tea.”