Alex Chen has lived and worked all across Canada, and the great mosaic of cultures he has encountered along that journey has influenced his identity as a Canadian and the food he cooks.
This eclectic meal combines elements of many of the diverse dishes that Alex has encountered across the country, reflected and combined with some of his favourite Taiwanese flavours from his childhood growing up in BC.
with roasted oyster mushrooms
A traditional Afghan spinach stew gets a Taiwanese dumpling makeover
Sauteed Chinese greens with Tzatziki and Smoked Eggplant
Dark leafy greens meet vibrant Mediterranean flavours
3-spice Taiwanese-Style Crispy Pork Belly
Classic Taiwanese slow-cooked pork belly (Lu Ron Fan) is braised in a flavourful “red sauce” with ginger, anise, chilli, rock sugar and soy. This version gets updated with a crispy crackling crust.
Fresh Fall Vegetable Frittata
with pumpkin, edamame, and sweet corn
No meal in the Chen house growing up was complete with a side of garlic bread, so this one is no exception.
Condensed milk toast with ice cream
A Cantonese specialty that has become an international sensation. Thick cut squares of lightly-sweet egg bread is toasted and topped with a generous slather of sweetened condensed milk. The addition of matcha green tea ice cream and a sprinkle of black sesame make for a beautiful and decadent dessert.
Alex Chen grew up in Coquitlam, British Columbia. He’s lived all across Canada, from a Buddhist temple in Madeira Park to Charlottetown to Toronto. Though he still really really misses the mountains and ocean, he enjoys cooking for lots of people and hopes you can come and join him on this culinary adventure.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.