#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
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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: SIX PACK CHEF x TALINE COLLABORATION “YALLA PER SIK FAN”

Get ready for an evening rich in tradition and innovation as Six Pack Chef Wallace Wong and chef Sebouh Yacoubian of Taline come together for “Yalla Per Sik Fan” – a heartfelt celebration meaning “Come On, Bring It, Let’s Eat!” On September 9, 2024 at 6:00 PM, Taline will host an intimate 6-course dinner where the vibrant flavours of Hong Kong and Armenia unite, paying tribute to the cherished recipes passed down from their mothers. This exclusive event will showcase a menu crafted with deep respect for their culinary heritage, promising an unforgettable experience that blends personal tradition with extraordinary creativity.

Chef Sebouh Yacoubian

Chef Sebouh Yacoubian began his culinary journey at 14 in Massimo Capra’s kitchen, sparking a lifelong passion for food. Trained at the Culinary Institute of America, he returned to Toronto to help launch several successful restaurants. Soon, Chef Sebouh opened his own restaurant, Taline, alongside his brothers Serouj and Saro – in loving memory of their late mother, Taline. At Taline, Chef Sebouh’s culinary philosophy is guided by a simple yet profound question: “Would I serve it to mom?” This ethos drives him to blend traditional Armenian flavours with modern techniques, crafting a fine dining experience that transcends boundaries. 

(from left to right: Taline’s hummus, mante, gata and sourj soft-serve)

Chef Wallace Wong

Chef Wallace Wong, also known as the “Six Pack Chef,” is a culinary force to be reckoned with, merging the worlds of fitness and fine dining with remarkable finesse. A graduate of George Brown Culinary School and a top competitor on multiple Food Network shows, including “Chopped Canada,” chef Wong has carved out a unique niche in the culinary world. He combines his passion for health and fitness with his love for food. Beyond the kitchen, chef Wallace Wong is an 11-time Guinness World Record holder, showcasing his exceptional skills and dedication. His journey from culinary student to celebrated chef and fitness icon is an inspiring testament to his relentless pursuit of excellence. Through his platform, “Six Pack Chef,” he continues to inspire people worldwide to live healthier, more flavorful lives.

About the Collaboration

“Yalla Per Sik Fan” is more than just a fusion dinner; it’s a culinary tribute to the mothers who instilled a love of cooking in both chefs. The theme, meaning “Come On, Bring It, Let’s Eat,” sets the tone for a night of culinary storytelling, where each dish honours the warmth, creativity, and tradition of home-cooked meals. Guests will experience a six-course culinary journey set on a harvest table. This intimate setting allows for a deep connection with the food, the chefs, and the stories behind each course.

Event Details:

Date: September 9th, 2024

Location: Taline, 1276 Yonge St, Toronto, ON

Seating: One seating at 6:00PM (seating is limited)

Price: $150 per person, plus taxes and gratuity. Wine pairings are available for an additional $100 per person.

This collaboration is a celebration of the love, warmth, and creativity that defines home cooking. This intimate event offers a rare opportunity to experience the culinary magic of Wallace Wong and Sebouh Yacoubian as they pay tribute to their mothers and culinary roots in the most delicious way possible.

Tickets for the collaboration dinner can be purchased HERE. 

A special thank you to our beverage sponsors San Pellegrino and Valley of Mother of God Gin.