BEGIN:VCALENDAR VERSION:2.0 PRODID:-//NAAAP Toronto//Silkstart Technology Inc.// BEGIN:VTIMEZONE TZID:America/Toronto BEGIN:DAYLIGHT DTSTART;VALUE=DATE-TIME:20260308T020000 TZNAME:EDT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 END:DAYLIGHT BEGIN:STANDARD DTSTART;VALUE=DATE-TIME:20261101T020000 TZNAME:EST TZOFFSETFROM:-0400 TZOFFSETTO:-0500 END:STANDARD END:VTIMEZONE BEGIN:VEVENT SUMMARY:The Evolution of Chinese Food In Canada DTSTART;TZID=America/Toronto;VALUE=DATE-TIME:20260527T183000 DTEND;TZID=America/Toronto;VALUE=DATE-TIME:20260527T220000 DTSTAMP;VALUE=DATE-TIME:20260514T043251 UID:6a05507396385f05dee422ad DESCRIPTION: From small town chop suey houses to Michelin menus. From sweet and sour chicken balls to hand pulled noodles\, modern dim sum\, and unapologetically bold New Asian cuisine. Chinese food in Canada has never been just about what is on the plate. It is a story of migration\, adaptation\, hustle\, creativity\, and cultural pride. But more than that\, it is a story of evolution. The kind of evolution that preserves tradition while pushing boundaries. The kind that transforms necessity into innovation. The kind that turns identity into expression. The Evolution of Chinese Food in Canada brings together some of the most thoughtful voices and culinary trailblazers to explore how Chinese cuisine in Canada has evolved across generations and what that evolution reveals about identity\, belonging\, and entrepreneurship. Set against the backdrop of Porsche\, a brand defined by precision\, performance\, and continuous refinement\, this conversation draws a powerful parallel. Just as Chinese cuisine has been reimagined and elevated over time\, Porsche has built its legacy by honoring its roots while relentlessly innovating for the future. Different worlds. Same mindset. Never standing still. Highlights of what we&rsquo\;ll explore together: How early Chinese immigrants adapted recipes to local ingredients and tastes The rise of regional authenticity and the end of the one menu fits all era Food as cultural diplomacy\, economic mobility\, and creative expression The next chapter: what does Chinese Canadian cuisine look like in 2036? This is more than a food panel. It is a conversation about leadership\, reinvention\, and what it means to evolve with intention. Asian Heritage Month is about celebrating where we came from and boldly plating up what comes next. Look forward to Asian-inspired food and beverage sampling. Special gift to first 50 registrants generously provided by Porsche Centre North Toronto. Introducing special guest panelists... Trevor Lui | Restauranteur\, Chef\, Author\, Storyteller Quell co-founder Trevor Lui has helped co-create and develop some of Toronto&rsquo\;s foremost food brands\, including Kanpai Snack Bar\, Superfresh and FatBao. His agency\, The Highbell Hospitality Group\, curates immersive culinary events for a growing list of clients seeking curated food\, drink\, and lifestyle experiences. Trevor is a past recipient of the Social Advocate Award by Restaurants Canada and was named to the Power 60: Inspiring Asian Canadians of Influence list. He is a two-time recipient of the MPI President&rsquo\;s Award and is an Inductee in the Canadian Meetings &\; Events Hall of Fame. Trevor is a frequent consultant\, speaker &\; editorial contributor to industry publications and business forums as well as holding executive posts on boards in the global tourism and academia space\, including his current role as Board Chair of Destination Toronto. He has provided promotional ambassadorship to numerous notable consumer brands and was a regular contributor to Cityline. Trevor is the author of the award-winning Double Happiness Cookbook. Chef Eva Chin Chef Eva Chin is an internationally trained culinary leader and co-founder of Yan Dining Room\, known for her bold\, culturally driven approach to modern Asian dining. As Executive Chef of Yan Dining Room and Culinary Director of Hong Shing Restaurant\, she blends contemporary technique with heritage-inspired storytelling\, having led acclaimed kitchens including Kōjin by Momofuku in Toronto and Royal Dinette in Vancouver. In 2025\, Chin and Yan Dining Room earned widespread recognition\, including #2 on Toronto Life&rsquo\;s Best New Restaurants\, #7 on Air Canada&rsquo\;s Best New Restaurants\, Air Canada&rsquo\;s Best New Concept\, Foodism&rsquo\;s Rising Star Icon of the Year\, and Chin&rsquo\;s inclusion on Toronto Life&rsquo\;s Most Influential People list. She continues to be recognized as one of Canada&rsquo\;s leading voices shaping the future of contemporary Chinese dining. Braden Chong | Executive Chef\, Mimi Chinese &\; Sunnys Chinese Born in Toronto as a third-generation Chinese Canadian\, Braden Chong&rsquo\;s culinary path is deeply rooted in his family&rsquo\;s heritage. Raised by Chinese immigrant grandparents who were farmers\, he grew up surrounded by food\, culture\, and tradition. His father&rsquo\;s family cultivated Chinese vegetables supplied to local restaurants\, an early foundation that continues to shape his approach to cuisine. Originally uninspired by his university experiene\, Chong ultimately followed his passion into the kitchen. With his family&rsquo\;s support\, he enrolled at George Brown College\, where his culinary journey began. His first kitchen role was at Porchetta &\; Co. With no formal experience\, he sought an opportunity and found an early mentor in the chef-owner\, who helped guide his path into professional kitchens. Chong went on to work in acclaimed Toronto restaurants\, before expanding his perspective internationally. In 2019\, he moved to Japan\, working at Michelin-starred Sazenka in Tokyo and Lurra in Kyoto. These experiences refined a style that blends Japanese precision with cultural exploration and curiosity. In Toronto\, Chong first met David Schwartz\, now Culinary Director and Co-Founder of Big Hug Hospitality\, while both were line cooks. Years later\, Schwartz asked him to help launch Mimi Chinese. Chong joined as Executive Chef and partner\, helping shape the restaurant into a distinctive expression of regional Chinese cuisine. Today\, as Executive Chef of Big Hug Hospitality\, Braden Chong oversees Mimi Chinese and Sunnys Chinese\, continuing to explore and reinterpret the richness of Chinese culinary cuisine. David Schwartz | Culinary &\; Creative Director\, Big Hug Hospitality David Schwartz is the Co-Founder and Culinary Director of Big Hug Hospitality and one of the leading voices shaping Toronto&rsquo\;s modern Chinese dining scene. Born and raised in Toronto\, Schwartz developed a deep appreciation for Chinese cuisine early on through frequent family meals at Cantonese restaurants\, an influence that continues to shape his culinary perspective today. He is the creative force behind two of Toronto&rsquo\;s most acclaimed restaurants\, Sunnys Chinese and Mimi Chinese\, both celebrated for their bold and contemporary interpretations of regional Chinese cuisine. His work earned him the 2023 MICHELIN Guide Toronto Young Chef Award and helped secure Michelin recognition for Mimi Chinese for two consecutive years. Originally launched as a pandemic-era takeout pop-up in 2020\, Sunnys Chinese quickly became one of the city&rsquo\;s most talked-about food concepts\, selling out for 11 consecutive months and winning Air Canada enRoute&rsquo\;s &ldquo\;Best Takeout&rdquo\; award in 2021. Together with business partner Braden Chong\, Schwartz later expanded the vision with Mimi Chinese and most recently launched Linny&rsquo\;s\, a deli-inspired steakhouse concept that reflects a personal reconnection to his family roots and culinary identity. Introducing guest panel moderator... Anime MC\, DJ\, Host is a smart-wit packed host with a dynamic and welcoming demeanor. From her humble beginnings to becoming a Chartered Accountant Canada CPA\, Anime&rsquo\;s wealth of knowledge and understanding spans into many different facets of life. Anime has moderated countless panel discussions and has hosted premier festivals\, conventions and galas across North America. If you happen to have attended alongside the other 1.6M jet setters in Toronto\, then you would have definitely watched Anime command some of Canada's biggest festivals where she is the official Host of Taste of the Danforth on the celebrity main stage. She is an incredible act and a genuinely beautiful person. Wednesday\, May 27\, 2026\; 6:30pm - Registration Check-in 165 Yorkland Blvd\, North York\, ON M2J 4R2 Free parking onsite NAAAP Members with priority access: $20.00 RSM InspirAsian ERG Members: $20.00 Asian Hustle Network Members: $20.00 Non NAAAP Members: $30.00 REGISTER ONLINE by or before Tuesday\, May 26\, 2026\; 11:59 am Advanced Registration is required - limted space and subject to capacity Registrations will not be accepted at the door NAAAP Toronto's collaborated event presentations with corporate and community partners are designed to be your community forum for personal growth. Enjoy lively conversation\, mix and mingle\, build new contacts while getting re- acquainted at some of Toronto's top corporate and evening venues. Inquiries &\; Questions: connect@naaaptoronto.org LOCATION:Porsche Centre North Toronto 165 Yorkland Blvd. Toronto\, Ontario M2J 4R2 PRIORITY:5 URL:https://naaap-toronto.silkstart.com:443/events/the-evolution-of- chinese-food-in-canada END:VEVENT END:VCALENDAR