#FOOD: HONG SHING, PROJECT UMAMI, AND CHEF WALLACE WONG PRESENT “THE TUNA PARTY”

Hong Shing Restaurant, Project Umami, and Chef Wallace Wong (Six Pack Chef) are joining forces to usher in the Year of the Horse with The Tuna Party, an immersive live bluefin tuna-cutting and dining experience unlike anything the city has seen before. Taking place Friday, February 6, 2026, at Hong Shing (195 Dundas Street West, Toronto), this exclusive ticketed event invites guests into a midnight celebration of
craftsmanship, culture, and premium seafood.

Founded by longtime seafood suppliers David Lee and Michael Kim, Project Umami is redefining access to high-quality sushi-grade seafood in Canada. Guests at The Tuna Party will have the rare chance to explore a wide range of their premium products (including Bluefin Tuna, Salmon, Sea Bass, and Scallop) and experience firsthand the difference in freshness, texture, and purity when fish comes directly from a wholesaler rather than the retailer or grocer level. It’s a true “ocean-to-mouth” tasting experience that most diners never get to encounter.

This deep dive into quality will culminate in a live whole bluefin tuna–cutting demonstration led by Project Umami, with acclaimed Chef Wallace Wong — a 15-time Guinness World Record holder known for precision, speed, and artistry — expertly slicing an all-you-can-eat selection of sashimi for guests throughout the night. His performance blends craftsmanship and entertainment, transforming the tasting into an immersive celebration of technique and tradition.

The evening will transition into a lively after-party with a guest DJ, Lunar New Year festivities, and a celebration of craftsmanship and community. With limited capacity and a midnight-to-3AM energy, it’s set to be one of Toronto’s most unique ways to celebrate the Year of the Horse.

A Night of Taste, Technique, and Tradition
“The Tuna Party is about more than just great food,” says Colin Li, Owner of Hong Shing. “It’s a celebration of craftsmanship, community, and cross-cultural storytelling — an experience that bridges traditional technique with Toronto’s dynamic culinary scene.”

Guests can expect an evening filled with live artistry, unforgettable flavours, and a glimpse into the future of modern Asian dining in Toronto.

A Collaboration Rooted in Craftsmanship and Culture
Founded in early 2025 by David Lee and Michael Kim, Project Umami is redefining access to high-quality sushi-grade seafood in Canada. With over 40 years of combined experience supplying premium seafood to some of Ontario’s top sushi restaurants, their mission is to make DIY omakase-grade dining safe, accessible, and educational.

Hong Shing, led by second-generation owner Colin Li, has been a Toronto institution for more than 28 years, blending Cantonese tradition with modern culinary innovation. As Toronto’s first Baijiu-focused bar, Hong Shing continues to push boundaries, educating guests on the versatility of Baijiu while celebrating the evolution of Chinese dining culture.

Sharing an exciting update on an upcoming Lunar New Year experience from Hong Shing, Project Umami, and Chef Wallace Wong (Six Pack Chef). Please note the new date and event timing below, now confirmed for Friday, February 6, 2026. Hong Shing is hosting a late-night Lunar New Year Tuna Party — a year of the horse celebration featuring a live whole bluefin tuna cutting demonstration, followed by all-you-can-eat sashimi (tuna, salmon, sea bass, scallop), Baijiu cocktails, and DJ sets running late into the night.

This is one of the most unique ways to celebrate the Year of the Horse — combining late-night energy, a rare tuna-cutting showcase by Project Umami, and sashimi carved by Chef Wallace Wong, a 15-time Guinness World Record holder known for his speed and precision.

Event Details

Date: Friday, February 6, 2026 (updated date)

Time: 11:00 PM – 3:00 AM (updated time)

Location: Hong Shing Restaurant (195 Dundas Street West, Toronto)

Tickets: $99 + tax

Capacity: 80–100 guests (standing)

Tickets: https://www.exploretock.com/hong-shing-toronto

#FOOD: HONG SHING X PROJECT UMAMI X CHEF WALLACE WONG PRESENT “THE TUNA PARTY” DECEMBER 10, 2025

Hong Shing Restaurant, Project Umami, and Chef Wallace Wong (Six Pack Chef) are joining forces to present The Tuna Party, an immersive live bluefin tuna-cutting and dining experience unlike anything the city has seen before.

Taking place Wednesday, December 10, 2025, at Hong Shing (195 Dundas Street West, Toronto), this exclusive ticketed event invites guests to witness a live whole bluefin tuna cutting demonstration led by Project Umami, with acclaimed Chef Wallace Wong — a 15-time Guinness World Record holder known for his precision, speed, and artistry — taking the lead on expertly cutting the tuna for sashimi.

Following the live showcase, guests will enjoy all-you-can-eat premium bluefin sashimi, a trio of tuna-inspired canapés, and two signature Baijiu cocktails crafted by Hong Shing – Toronto’s first Baijiu-focused bar. The evening will transition into a lively after-party with a guest DJ, good vibes, and a celebration of craftsmanship and community. Guests will also have the rare opportunity to purchase fresh bluefin tuna saku blocks to take home – a limited, ocean-to-table experience made available exclusively for this event.

Event Details
● Date: Wednesday, December 10, 2025
● Time: 6:30 p.m. – 12:00 a.m.
● Location: Hong Shing Restaurant, 195 Dundas Street West, Toronto, ON M5G 1C7
● Tickets: $228 per person + tax
● Capacity: 100 guests (standing)
● Tickets available at:
https://www.exploretock.com/hong-shing-toronto/event/580379/project-umami-l-tuna-part
y

Run of Show Highlights:

● 7:30 p.m. – 8:15 p.m. – Live Tuna Cutting Demonstration with Project Umami
● 8:00 p.m –10:30 p.m. – All-You-Can-Eat Tuna Sashimi Service by Chef Wallace Wong
● 8:45 p.m. – Tuna-inspired Canapés served
● 8:15 p.m. onward – DJ & after-party vibes

Guests will receive a welcome kit upon arrival, including event information, two drink tickets, and
dining essentials for the tasting experience.

A Night of Taste, Technique, and Tradition
“The Tuna Party is about more than just great food,” says Colin Li, Owner of Hong Shing. “It’s a celebration of craftsmanship, community, and cross-cultural storytelling — an experience that bridges traditional technique with Toronto’s dynamic culinary scene.”

Guests can expect an evening filled with live artistry, unforgettable flavours, and a glimpse into the future of modern Asian dining in Toronto.

A Collaboration Rooted in Craftsmanship and Culture

Founded in early 2025 by David Lee and Michael Kim, Project Umami is redefining access to high-quality sushi-grade seafood in Canada. With over 40 years of combined experience supplying premium seafood to some of Ontario’s top sushi restaurants, their mission is to make DIY omakase-grade dining safe, accessible, and educational.

Hong Shing, led by second-generation owner Colin Li, has been a Toronto institution for more than 28 years, blending Cantonese tradition with modern culinary innovation. As Toronto’s first Baijiu-focused bar, Hong Shing continues to push boundaries, educating guests on the versatility of Baijiu while celebrating the evolution of Chinese dining culture.

About Hong Shing
Hong Shing is a Cantonese-style Chinese restaurant that has been a long-time local favourite, since 1997, by consistently providing delicious Chinese food to communities throughout Toronto. Through their family recipes, they have been creating some of the city’s most beloved, shared “family style” dishes and comfort foods with fresh, traditional Chinese ingredients. The Hong Shing name is derived from the Cantonese language meaning “Strong and Healthy” and “City Fortress Gate,” while the water flowing through the fortress symbolizes wisdom and fluidity of life. All of these were the inspiration for their iconic logo. For more information visit https://hongshing.com or follow @hongshingto on Instagram.

About Project Umami
Project Umami is a premium sushi-grade fish market dedicated to making high-quality seafood safe, easy, and accessible for home cooks across Canada. With more than 40 years of combined industry experience supplying sushi-grade fish to many of Ontario’s top sushi restaurants, the team has curated a selection of exceptional ingredients traditionally found only in high-end, niche dining establishments.

Through a commitment to education and quality, Project Umami prepares its seafood in formats that are simple to handle, serve, and enjoy—bringing restaurant-level experiences directly to customers’ homes. Orders can be placed online at www.projectumami.ca for direct delivery. For more information, follow @projectumami.official on Instagram.

#FOOD: HONG SHING UNVEIL NEW MENU UPDATE (NOVEMBER 2025)

Toronto’s beloved Chinatown institution, Hong Shing, is evolving once again. Known for blending tradition, innovation, and community since 1997, the restaurant has introduced a significant Halal expansion covering over 75% of its menu, alongside a brand-new Baijiu-focused cocktail program that redefines one of China’s oldest spirits for the modern palate.

A New Chapter for All to Enjoy

As part of its commitment to inclusivity and community connection, Hong Shing’s new Halal dishes make its iconic menu more accessible than ever. Guests can now enjoy signature favourites such as Classic Chicken Wings, General Tao Chicken, Curry Chicken, Crispy Beef, and Hong Shing Fried Rice, all prepared following Halal guidelines.

In total, more than 75% of Hong Shing’s full menu – including popular noodle and rice dishes like Shanghai Noodles, Cantonese Fried Noodles, and Beef with Broccoli – are now Halal, underscoring the restaurant’s ongoing mission to bring people together through food that reflects Toronto’s diversity.

“Hong Shing has always been about community,” says Colin Li, Owner of Hong Shing. “By introducing Halal options, we’re opening our doors wider and celebrating the shared moments that connect us, no matter who you are or where you come from.”

Introducing: The New Wave of Baijiu

Alongside the menu update, Hong Shing is unveiling its latest cocktail collection, “New Wave of Baijiu”, a bold reimagining of China’s most storied spirit through modern Asian flavours and techniques.

“As Toronto’s only Baijiu-focused bar program, we’ve transformed our craft into cocktails that are bright, expressive, and designed to redefine how people experience Baijiu,” says Li. “This menu reflects our belief that Baijiu doesn’t have to stay in tradition – it can evolve, connect, and spark curiosity in a whole new generation.”

The cocktail list features as the Pina Co Baijiu (a tropical blend of baijiu, coconut rum, and pineapple clarified for a silky finish) and For Fig’s Sake (baijiu, Japanese whisky, fig leaf, and gentian for a refreshing, lightly carbonated twist), each blending classic Asian ingredients with contemporary techniques to create something distinctly Hong Shing, familiar yet refreshingly new.

Honouring the Past, Inspiring the Future

To celebrate this next chapter, Hong Shing has also introduced a glossy magazine-style menu, beautifully designed to showcase the restaurant’s evolution. The new menu includes visuals of Hong Shing’s most-loved recipes alongside portraits of current and past employees, a heartfelt tribute to the people who have supported and shaped the restaurant’s identity over nearly three decades.

This new format pays homage to the restaurant’s legacy while looking forward – capturing the essence of Hong Shing’s story: a family, a neighbourhood, and a shared love of food that continues to evolve with Toronto.

Reserve a table now here.

#FOOD: HONG SHING ANNOUNCE “YAN DINING ROOM” DINNER SERIES

Following the success of the Three Dragons Dinner, Hong Shing is proud to announce the second installment of its dinner series with renowned Chef Eva Chin. Beginning on October 5th, YAN DINING ROOM will invite diners to explore an innovative, boundary-pushing interpretation of Chinese cuisine that blends history with modern culinary techniques.

Chef Eva Chin, celebrated for her creative takes on traditional Chinese flavors, will present an evolving, seasonal tasting menu that reflects the forward-thinking approach of Yan, a new collaboration between Chef Chin and restaurateur Colin Li. This dining series will also mark Chef Eva Chin’s new role as Culinary Director for Hong Shing Group. In this capacity, she aims to continue elevating the dining experience at both Hong Shing and Yan, while fostering the education of the next generation of chefs eager to learn about Chinese cuisine.

Each dinner at Yan highlights the development and growth of Chinese cuisine through the eyes, tastes, and life experiences of Colin and Eva. Their joint venture seeks to push Chinese cuisine forward by sharing their vision and culinary creations. The first installment of YAN DINING ROOM will start on October 5th and operate four nights per week in Hong Shing’s private dining room. Seating is limited to 26 guests per evening, ensuring an intimate and refined dining experience.

“Yan is all about connecting with Chinese history while pushing the boundaries of culinary exploration,” explains Chin. “This experience is an opportunity to showcase what neo-Chinese dining can offer – sophisticated, exciting, and deeply rooted in heritage.”

The tasting menu, featuring 8-10 courses, will change monthly, allowing repeat guests to experience new flavours with each visit. Special themed dinners and guest chefs will also make appearances throughout the series, promising an ever-evolving dining experience. Add-ons such as baijiu pairings will also be available, providing an authentic and immersive dining experience.

Yan Dining Room Details
Location: Hong Shing Private Dining Room
Days Available: Thursday to Sunday
Seating: 26 people max per night, one seating at 6:30 pm
Cost: $88 per person + gratuity, with optional wine or baijiu pairings for $50 per person
Reservations: Available via Tock, linked here

With Yan, Chef Chin and Colin Li aim to pioneer a new wave of Chinese cuisine in Toronto. Their mission is to bring refined, neo-Chinese dining to the forefront of the city’s culinary landscape. Each dish will be carefully crafted using a blend of classic techniques and innovative ideas, creating a unique culinary experience that speaks to the future of Chinese food.

For more information and updates on this exciting series, follow @YanDiningRoom on Instagram or visit the Hong Shing website for reservation details.

#FOOD: HONG SHING ANNOUNCE 2024 LUNAR NEW YEAR THREE DRAGONS DINNER MENU

Today, Hong Shing is excited to share the official menu for their upcoming Lunar New Year Three Dragons Dinner. Two of Toronto’s beloved chefs, Chef Eva Chin and Chef Wallace Wong, have collaborated with Restaurateur Colin Li of Hong Shing to create an exquisite 6-course Cantonese-inspired menu, exclusively available for one night only.

Lunar New Year signifies unity, as families come together to share meals prepared with love. This year, you can witness the collaborative synergy of Eva, Wallace, and Colin, with an evening filled with story-telling of the flavours and traditions they love as they extend heartfelt wishes for a year brimming with wealth and prosperity. Menu items include Treasure Crab Claw, Prosperity Lobster Tower, Black Bean Spareribs, and other celebratory delicacies.

A 3-course Baijiu cocktail pairing is included as tickets are now available via Hong Shing’s Tock page.

Event Details
Date & Time: February 22, 6 pm – 9 pm
Menu: 6 Courses, Cantonese Inspired with Baijiu pairings
Price: $218 per person(Limited to 45 seats)
Reservations are available through Hong Shing’s Reservation Platform, https://www.exploretock.com/hong-shing-toronto/

(Photo credit: Josh Tenn-Yuk)