Firing up the wok at Kōjin

Momofuku’s third-floor restaurant, Kōjin, stays the barbecue course via Eva Chin, who took over the Toronto restaurant’s kitchen in February 2020. Previously chef de cuisine at Boulevard Kitchen & Oyster Bar in Vancouver, Chin was born and raised on her grandmother’s farm in the town of Kahuku, in Oahu, Hawaii. She lends her Hawaiian, Chinese and Singaporean heritage to the menu, which leans heavily on the open fire but is not limited to it; in fact, the restaurant just acquired its first wok. Spring’s takeout menu offered sesame glazed duck, honey-hoisin barbecued pork and whole roast chickens.
—Doug Wallace

Photo Credit: Nadia Alam