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Wonton Hut Noodle Bar™ 雲吞棧 (Markham Flagship Store)

@wontonhut

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Son of @wontonmein_whisky
Big brother of @fatzhunoodlelab
Closed Mon
Tuesday - Sunday 11AM-8PM

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Such a blast cooking with Chef Martin Yan. We’re just out here telling our story and building bridges through good food. If Yan can, we can!

#MartinYan #WontonMaster #CultureThroughFood #CookingConnection #CulinaryHeritage by @wontonhut

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9 months ago

Being recognized by some of Toronto’s top Chinese chefs is such an absolute honor! Thank you Chef Heyden Sin from @laiwahheen and @thetorontostar Come by and grab a bowl with us soon! by @wontonhut

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a month ago

During the @asianrootscollective weekend, I had the chance to link up with a legend @iammcjin who changed our era. Still repping the culture hard and reminding us we are more than what people expect. Great chat about passing the torch and building the path for the younger generation. It ain’t easy, but someone’s gotta walk it. 💯

#TorontoFood #TasteToronto #Wontons #The6ixEats #TorontoFoodie by @wontonhut

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a month ago

Honoured to be named one of Canada’s Top 50 Chinese Restaurants by @chineserestaurantawards , as featured on @blogto !
Our bowls are deeply rooted in the culinary traditions and culture of Hong Kong, and serving our community in Markham has been our greatest privilege.
With the @asianrootscollective ARC Eats event happening right here in Markham this year, we’re proud to be a food vendor representing our city and our heritage. Come find our booth and taste the tradition! by @wontonhut

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a month ago

By the time I opened these doors, I’d already spent 11 years apprenticing under my Sifu. I had the hands of a chef but the business sense of a rookie. Back then, I was just a guy in his 20s cooking out of pure passion and making what I loved.
16 years later, the learning curve still hasn’t ended.
While the industry moves toward central kitchens and frozen mass production, I’m sticking to the harder path. I still believe people want the root, the story, and the real culture of food.
I’m still a student of the craft, still refining the broth and perfecting the fold. I’m not here for mass production; I’m here for the soul of the bowl.
Thanks for choosing the craft over the shortcut. Stay tuned for what’s next.

#TorontoFood #TasteToronto #Wontons #The6ixEats #TorontoFoodie by @wontonhut

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5 months ago

We use a torch to render the fish oils, this is exactly where that deep, savory flavor lives. We take these fillets, grind them into a fine powder, and fold them into our wontons.

In this kitchen, every detail matters.

#TorontoFood #TasteToronto #Wontons #The6ixEats #TorontoFoodie by @wontonhut

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5 months ago

The Difference: “In-house” means control. You aren’t relying on a supplier’s salt ratios or starch fillers; you’re managing the emulsification and the seasoning in your own kitchen every single morning.

#TorontoFood #TasteToronto #Wontons #The6ixEats #TorontoFoodie by @wontonhut

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6 months ago

Standard pasta cookers (70k BTU) can’t recover fast enough. The water temp drops, the noodle soaks, and you lose the texture.
We keep it at a rolling boil with zero recovery time. That’s how you get that authentic Hong Kong al dente bite every single time.

#TorontoFood #TasteToronto #Wontons #The6ixEats #TorontoFoodie by @wontonhut

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6 months ago

The real magic happens before the water even boils. It’s all about 走鹼.
Just like ramen, our noodles rely on kansui for that signature snap. But the real test? The resting period. ⏳
It’s a delicate dance with temperature and humidity.
❌ Too short: The noodles turn soft and gummy.
❌ Too long: The batch heats up and spoils.
An experienced master doesn't need a stopwatch, they know by the feel. Getting that perfect, bouncy texture is a labor of patience.

#TorontoFood #TasteToronto #Wontons #The6ixEats #TorontoFoodie by @wontonhut

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7 months ago

There’s a reason we stick to the traditional ways. From the precise alkaline balance to the perfect blanch, every bowl is a labor of love. Witness the process, then come taste the difference.

#WontonNoodles #HongKongStyle #NoodlePull
#AuthenticChineseFood #ComfortFoodTO by @wontonhut

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7 months ago

Frozen mass-market wontons have conditioned us to think shrimp should only be sweet. If it tastes like the ocean, people think it’s “artificial.”
Truth? That’s just the Tiger Shrimp talking.
We use a curated mix of White and Tiger shrimp to bring back the traditional “shrimpy” depth that defines a real HK wonton. Texture meets Taste. No compromises.

#TorontoFood #TasteToronto #Wontons #The6ixEats #TorontoFoodie by @wontonhut

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7 months ago

8AM. Fresh fillings with the perfect fold. We do it in-house every morning because your meal deserves that level of dedication.

#NoodleLife #WontonNoodles #AlDente #CantoneseCuisine
#TraditionalCooking by @wontonhut

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7 months ago