In November, the powerhouse team behind the Bib Gourmand recipient R&D will be once again coming together to open a high-end restaurant with the hope of this time garnering a Michelin star or two.
Set at 51 Colborne Street, aKin will dish out a daring 10-course Asian blind tasting menu, crafted by chefs Eric Chong and Alvin Leung.
Chong, the season one winner of MasterChef Canada, met Leung, known as “The Demon Chef” for his fierce persona on the show. Since then, Leung has become Chong’s mentor, guiding him through the culinary world, including a stint at Leung’s two-Michelin-starred Bo Innovation in Hong Kong. Both chefs are self-taught and share an engineering background, which Chong believes makes their partnership click. They balance each other out — Chong’s precision meets Leung’s boldness, creating a dynamic duo that pushes boundaries in the kitchen.
“His experience and my youthful energy and willingness to take risks makes our team really good,” Chong says. “He pushed me to be more creative because he has dined all around the world, so getting his advice and his approval is extremely valuable for me. Having him as a partner pushes me to succeed and ensures that everything he’s invested in my growth doesn’t go to waste.”
The name of the duo’s latest venture, aKin, reflects their deep connection. “Akin” means “related by blood,” symbolizing their partnership, while also conveying “of similar nature or character,” which Chong says captures the essence of their menu. The capital “K” is a nod to Chong’s grandfather, Kin, who profoundly influenced him and taught him the art of cooking from the age of six.
“My grandfather was a huge influence for why I became a chef,” he says. “The inspiration behind [aKin] is honouring the culinary traditions that shape me.”
The space itself, Chong explains reflects the essence of food with “modern, elegant, unique” elements.
“We want guests to feel like we thought of everything,” he says.
This attention to detail shines through at aKin. The banquettes feature built-in drawers for storage, while the pendant lights are on a track system, allowing them to adjust seamlessly as tables are rearranged. Central service stations include integrated wine coolers, keeping bottles off the table for a cleaner look. Each plate is custom-made to complement the dish it holds: a sea urchin dish is served on a vessel designed specifically for it, and the “Anatomy of a Fish” is presented on a striking metal fish skeleton.
Alongside its 28 seats in the main dining room, aKin features an exclusive interactive chef’s counter with four seats and an intimate private dining room for eight in the basement.
Chong emphasizes that keeping the menu a surprise is essential to the overall experience.
“I feel when people dine out and constantly have to refer to a menu, it takes away from the experience, especially when it’s a bit more of foreign ingredients,” he says. “I don’t want them to really just focus on reading the menu, but to be immersed in the experience in itself.”
Chong hints that diners can anticipate dishes highlighting Canada’s finest offerings, such as geoduck from Vancouver and dehydrated corn powder made from Ontario produce paired with strawberry jam. However, for some ingredients—like wagyu—he’ll source from Japan to ensure the best experience for aKin’s guests.
“We’re reimagining classic dishes like omurice, hot pot, pineapple bun and almond tofu,” he says. “All of these dishes that everybody knows already, but we’re just doing our own modern take on it.”
He emphasizes that providing this accessibility is crucial for guests to share and discuss their experience together.
“The meaning ‘of similar nature or compared to’ is creating a connection with our guests through food,” he says. “Each dish is to evoke emotion, spark curiosity and allowing our guests to truly engage with the meal and then leave with a story to share with their friends.”
The drink menu features wine pairings and signature cocktails, including non-alcoholic options, crafted by an award-winning mixologist to complement the tasting experience.
Although aKin opened just a month too late to snag a 2024 Michelin Star, Chong reveals that the prestigious accolade is a major driving force behind the restaurant.
“I think every aspiring chef wants to be a Michelin Star. That dream for a long time was impossible if I wanted to stay in Toronto with my family and friends — until the Michelin Guide came to Canada in 2022 and R&D was fortunate enough to win a Bib Gourmand and retain it every year,” he says. “But I’ve always aimed higher, aspiring to fine dining. That’s why aKin has been two years in the making, ever since the Michelin Guide launched in Canada.”
aKin officially opens its doors on November 19. Reservations are now available book yours here.
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