C’est Bon was set up in 2000 and success didn’t come easy. It was only after seemingly endless experimenting that eventually created award-winning recipes. The top quality of ingredients used with the impeccable service soon was rewarded with a loyal clientele which enabled the restaurant to manage to stay afloat during the SARS crisis. As demand has increased, C’est Bon has expanded to the Yonge & Eglinton area by opening a second location in 2006. Customer favourites are plentiful at C’est Bon. Among them: General Tsao’s Chicken, Crispy Ginger Beef, Seafood Cantonese Chow Mein and of course, the awardwinning Sweet & Sour Chicken. According to Steve, the restaurant is best known for its Basil Chicken which is prepared in a homemade sweet soy sauce with garlic, ginger and garden-fresh basil. Vegetarians are in luck as well with a variety of options on the menu including a braised tofu dish with shitake mushrooms. Steve attributes much of his success to his mother, Wonder Chen. He says her hard-working spirit taught him never to give up. Wonder always encouraged him saying that hard work would be requited with good things.
Owners: Steve and Wonder Chen