Tyw Shared Kitchen

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Tyw Shared Kitchen

This is the journey of a Chinese-Canadian seeking to expand her palette. From techniques to flavours from around the world. Join in the experience yourselves!

My goal is to inspire and to encourage you to experiment in your own kitchen. Be curious -- and let's break bread & learn together OUR STORY

We are a father-daughter duo who share a passion for cooking and for sharing this with others. OUR MISSION

The Wong Kitchen brings you quick and easy cooking ideas for a hearty kitchen in your own home! Our goal is to inspire you to take up cooking (or baki

ng) and to encourage you to experiment in your own kitchen.

“Expose yourself to the joys and comforts of cooking. Await the endless possibilities of being a fearless chef!” – Chef Sifu F. Wong

06/16/2025

“I love food” is probably an understatement. Eatjng is an opportunity to nourish myself when I don’t let the hobby get out of hand? lol

Ya let’s go with that!

A Nutritious Bright Orange Soup - served hot or chilled! (With that name, no one is ever going to choose that off a menu LOL)

But whatever - read the ingredients ⬇️ instead!! (Since most of the time food products have great product names and all the best marketing verbiage on the packaging, until you read the fine print of the ingredients…)

MY ingredients:

- Roasted red pepper (in the oven). Cooled then blended
- Diced carrots and celery and garlic. (Slowly sautéed)
- raw cashews soaked and blended
- some bay leaves and water
- top with olive oil (optional) and fresh herbs. Salt and ground pepper of any kind!

I feel like a bit of nutmeg would be great for the fall but since it’s summer, I skipped it.

Cheers!
- your marketing grad turned tech consultant turned foodie, yogi, neighbour 💕

Ps. That’s an arugula salad with fresh lemon 🍋 juice and olive oil, plus grilled halloumi pieces, cucumbers, and blackberries.

06/16/2025

Somehow I managed to eat breakfast, lunch, AND dinner all in one sitting…

And here I thought I was only preparing my very diverse lunch of all the whole foods!

On the Menu today:

1. Mango 🥭 Greek yogurt smoothie with fresh mint

2. Sweet Karolina blackberries & blueberries 🫐

3. Roasted red pepper 🌶️ carrots 🥕 tomatoes 🍅 and cashew nut soup

4. kale 🥬 and bacon pizza slice

5. Tuna poke on spinach with avocado 🥑 tomatoes and cilantro 🌿 topped with olive oil and three colours of peppercorns.

So… what will I eat for…Supper? I’m thinking maybe a banana 🍌 or water 💧 or… I’ll decide when I’m hungry! 😋

06/12/2025

Vietnamese Phin Cafe Sua Da

Fun Fact: Did you know that takes 3 shots of espresso in the morning?? Just one right after the other.

This took way more measuring using my digital scale than I thought it would. I need to revisit the proper steps with !

20g robusta beans
20g condensed milk
40g hot water to let the beans bloom
110g more hot water after?
Then add ice! (Mine here have some osmanthus flowers in them)

My issue: my Phin is maybe too small?? Because I couldn’t close the lid. Need another private session. Pls advise, Dan!! 🧑🏻‍🍳☕️Tyty!

Ps. I finally went to Pho Ahn Vu and I LOVED IT!!!! Thank you so much for your recco. I need to go back again. I couldn’t eat as much as I wanted last time :)

06/12/2025

Brown butter 🧈 heavy cream and lots of fresh garlic 🧄 sage leaves for added aroma and then cremini mushrooms for a boost of umami flavour. Don’t forget some salt, pepper, or a mix of colorful peppercorns for the best pop of flavours!

Pasta water and maybe a small flour roux to thicken.

Throw any additional fresh herbs at the very end! Yes, THROW, not sprinkle lol! Gently mix.

Enjoy!!!

04/15/2025

Caption 1: I’m not lazy, I made that noodle broth! I invest in STOCKS! This particular one: CHI:CKEN 😂

Caption 2: slurpy things x squishy things, “leaky” things (say in canto: “lau daan” for that silky yellow yolk), and… crispy things! Like that super crisp edge around the fried eggs.

Huge revelation and learning: free-range eggs have yolks that are more orange. This comes from the diet of the hens, which have more cartenoids. The hens get to go foraging and have access to things like marigolds, grass, alfalfa, etc. There are potentially higher levels of beta-carotene and vitamin A as well.

I think mentally they taste “better” but I’ll have to do a blind taste test to confirm. They sure are beautiful though!

Shoutout to the gentleman who took a moment out of his busy grocery shopping to chat with me and share with me about his own experience with different egg types. Next time you cross paths with a stranger, ask them a question!

Let life surprise you!
-tyw

04/15/2025

Small wins & proud moments. RECIPE BELOW 👇

Making my 2nd ever Ox Tail and Beef Tendon pho broth in my 6qt? .

Key ingredients & spices used:
1) MEAT: Beef tendon and ox tail (2-3pcs) *any bone is good for a naturally sweet/umami broth. Soak in cold water, then parboil any bones briefly to remove impurities.
*Soak and wash in salt + vinegar.

2) FRESH: green onions, charred onions 🧅, fresh ginger 🫚 (optional), Daikon Radish

3) SPICES:
4 pcs - Bay Leaves
2 pcs - Black Cardamom, Star Anise, Cinnamon sticks
1/2 tsp - Coriander seeds, Black Peppercorn
1/4 tsp - Cloves

4) Pressure COOK on high for 1.5hrs.

5) SEASON before serving with: fish sauce, rock sugar, garnishing (cilantro, green onions, sliced onions), more veggies/any veggies, and add noodles!

10/18/2024

Homemade Hotteok: A Korean sweet “pancake”. A street food filled with grown sugar, crushed nuts, and cinnamon.

So quick and easy to make.

Makes: 8

Step 1: Mix & set aside for 1hour
1 cup H2O (warm)
2 tsp yeast
2 TBSP sugar (or honey to sub)
1 TBSP oil
Salt pinch

1 cup flour

Step 2: Prepare filling

Brown sugar, cinnamon or other spice of choice, chopped walnuts or sunflower seeds

Step 3: Fill and shape dough, then place pinched side down on frying pan.

Break dough into 8 even circular pieces. Add more flour if sticky. Flatten each piece and fill the centre, then wrap the filling into a ball shape by pinching sides together.

Pan fry in oil on each side ~2-3min on each side until cooked.

Enjoy!

10/09/2024

🍂 Butternut squash soup on top of a yoga mat.

Key notes:
STEP 1: BAKE
- bake squash, onion, garlic bulb @ 400’F for 30min
- seeds, wash, season with salt and cumin or smoked paprika. Bake for 10-15min. Flip or shake half way.

STEP 2: BOIL
- add to pot with some water (it will evaporate quite quickly!)
- immersion blender is a key tool to make everything smooth and one
- For flavour: add nutmeg.

STEP 3: BRANDING 😄
- Top with garnish of choice: olive oil, herb de Provence, roasted seeds, ground pepper of choice
- EXPERIMENT with any other spices and topping and see how it tastes.

TRY: cloves, black pepper, maple syrup, cinnamon, etc.

For a more creamy soup… add cream and mix!

10/08/2024

A quick late night homemade bibimbap!

Made with Japanese rice, ground beef, kimchi, seaweed and a fried egg, plus a splash of sesame oil and bonito flake seasoning. Some edamame, sprouts, carrots, cucumber or zucchini would have been nice! But whatever’s in your fridge, amirite??

Address

Toronto, ON

Website

https://linktr.ee/tywbakeshop

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