Meet Dennis Tay, Top Chef Canada’s newly minted all-star.

He’s chef de cui­sine at the fu­sion mecca DaiLo and a newly minted Top Chef Canada all-star

Where Toronto - - CONTENTS -

On be­com­ing a chef:

I started cook­ing at 27.

I was a break­dancer be­fore that and it was tough to pay the bills, so I signed up for the culi­nary pro­gram at Ge­orge Brown Col­lege.

His favourite DaiLo dish:

It’s a play on a Filipino banana spring roll called

turon. Our take is a bro­ken-down ver­sion, with banana mousse, jack­fruit curd, a spring roll sesame crisp, burnt honey and choco­late hazel­nut.

His culi­nary ob­ses­sions:

Eat­ing pho from Pho Linh on Col­lege Street, burg­ers from Harry’s Char­broiled Din­ing Lounge, Hainanese chicken from Jack­pot Chicken Rice, pizza from Ter­roni, pat­ties from Kens­ing­ton Mar­ket and ev­ery­thing from Bar Raval. DaiLo is lo­cated at

503 Col­lege St., Tay com­petes on the new sea­son of Top Chef Canada:

All-Stars on the Food Net­work Canada.

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