Toronto’s dining scene welcomes an extraordinary addition with aKin, a modern Asian fine dining destination crafted by the visionary chefs Alvin Leung and Eric Chong. Together, they blend decades of culinary artistry with a spirit of innovation, creating a dining experience that’s as imaginative as it is memorable.
Located in Toronto’s Old Town at 51 Colborne Street, aKin offers a 10-course blind tasting menu that takes diners on a sensory journey, reimagining traditional Asian flavors with modern techniques. Pre-reservations are now open at akintoronto.com or Tock.
Open Tuesday to Sunday, 5 PM to 12 AM, the intimate restaurant accommodates just 28 guests in its main dining room, 4 at its exclusive chef’s counter, and up to 8 in a private dining room. This curated experience features a seasonally evolving 10-course menu priced at $275 per person, with optional luxury supplements of caviar or A5 wagyu beef for $75 each. Elevate the journey further with drink pairings—choose between expertly curated wines or crafted cocktails, both priced at $135.
Four Appetizers
Anatomy Of A Fish
One Bite Hotpot
Lobster Laksa
Uni Chawanmushi
Dry Age Duck
Side With Dry Age Duck
Dessert: Chrysanthemum Tofu
Dessert: Chocolate Porcelain
The name “aKin” captures the essence of this partnership. On one level, it signifies being “of similar nature or character,” reflecting the chefs’ commitment to modernizing traditional dishes while staying true to their roots. On another, it symbolizes a bond akin to family—though Alvin and Eric aren’t related by blood, their shared passion for culinary artistry has forged a profound connection. This theme is physically represented in the restaurant’s centerpiece: a DNA-inspired custom light fixture, illuminating the heart of aKin’s elegant space.
Eric Chong
At aKin, dining transcends into an adventurous exploration of taste. Each dish is a masterpiece, combining traditional Asian recipes with cutting-edge culinary techniques to deliver bold, layered flavors and visually stunning presentations. The experience extends beyond the plate. From custom-designed flatware to exquisite glassware, every element is meticulously curated to enhance the ambiance, ensuring a luxurious, immersive dining experience.
As a Hong Kong native, I’m amazed at how Eric masterfully transforms seemingly ordinary ingredients like fermented bean curd and salted egg into dishes that evoke nostalgia while delivering unexpected surprises. What’s even more remarkable is the thoughtfulness behind every dish—crafted and presented with care, yet never overdone or overly flashy. Eric’s ability to pack such rich and diverse flavors into these small creations continues to leave me in awe.
It’s absolutely worth a try, especially now that we can enjoy an HST exemption from December 14th to February 15th,2025—essentially a 13% discount!
(Photo of Eric Chong and food: Simon Boucher-Harris)
