A YEAR OF DECADENCE CELEBRATING ASIAN-CANADIAN RESTAURATEURS
2022 FOODIES CALENDAR
In collaboration with Lichia Liu (creator & illustrator at Gotamago), we have put together a brand new calendar for 2022, it's perfect for foodies everywhere!
This calendar features beautiful ink-and-watercolour illustrations of dishes from twelve beloved Ontario restaurants, all of which are owned and operated by Asian-Canadians: Bodega Henriette, Crafty Ramen, Roselle Desserts, FIKA Cafe, Mi Mi, Isabella's Mochi Donut Boutique, Rustle & Still, Wong's Ice Cream, Mengrai Thai, Formocha, Lai Wah Heen, Mon K Patisserie.
$3 from the sale of each calendar will be donated to CCNC Chinese Canadian National Council Toronto - a not-for-profit organization - to assist their work in promoting equity, social justice, inclusive civic participation, and respect for diversity.
January
Bodega Henriette
Brunch favourites: bbq pea meal sandwich with house-made peameal bacon, fried egg & crispy onions on a brioche bun or eggs benedict on home-made croissant and peameal bacon, baby arugula, and fingerling potatoes.
February
Crafty Ramen
Crafty Ramen – home made noodles, ito togarashi, chilli green onion, pork & duck broth, pork chashu, buttered corn.
March
Roselle Desserts
Roselle's Mango Pavlova has a crispy exterior and a marshmallowy interior. Made with Kesar mango cremeux, fresh Ataulfo mangoes, lemon zest, and white chocolate cream.
April
Fika Cafe
Signature homemade Swedish cinnamon bun aka "Kanelbullar". The perfect balance of texture – fluffy and chewy. A wonderful blend of cardamom and spices, topped with Nordic pearl sugar.
May
Mimi Restaurant
A fan favourite: #98 BBQ Pork & Pork Spring Rolls. Flavourful bbq pork, deep fried pork spring rolls, and rice vermicelli.
June
ISABELLA'S MOCHI DONUT BOUTIQUE
It's hard to pick a favourite: cinnamon roll, matcha, strawberry sprinkles, black sesame, chocolate sprinkles, ube, strawberry shortcake, lemon meringue, Vietnamese coffee.
July
Tinuno
You just have to try it – Signature Kamayan Feast
August
WONG'S ICE CREAM & STORE
Strawberry Mochi or Purple Ube? Just get both.
September
Mengrai Thai
Chef's signature curry: #54 Red Curry with Lychee and Pineapple. Spice and rich curry sauce made with fresh red chilli, coconut milk, Thai basil, and lime leaf. Served in a fresh, carved pineapple.
October
Formocha
Formocha's Original Bubble Tea is made with Assam milk tea with tapioca pearls and served in a reusable eco-jar.
The Taiwanese wheel cakes are made from a waffle-pancake-like batter with fillings inside. Cooked in special cast-iron pans for a crispy interior and gooey interior.
November
LAI WAH HEEN
Delectable dim sum in the heart of downtown – crab wontons, minced chicken and truffle dumplings, steamed fresh lobster dumplings, crispy foie gras and chicken wontons, deep-fried Berkshire pork dumplings, crystal shrimp dumplings, pork shrimp and scallop siu mai, open-purse dumlings...
December
Mon K Patisserie
The chestnut Mont Blanc – sugared chestnut topper with chocolate plaque, chestnut cream & whipped cream piled in the shape of a mountain dusted with sugar, and a shortbread cookie base.