Jennifer posted: " When Chef Ken Yau of k.Market announced that he is restarting his dinner offerings (prior to the pandemic, it was pop-up dinners at a restaurant on the Danforth) at Goji Studio, a creative space started by the chef and his partner/artist, Ashley. Goji St" Hello Petite Foodie
When Chef Ken Yau of k.Market announced that he is restarting his dinner offerings (prior to the pandemic, it was pop-up dinners at a restaurant on the Danforth) at Goji Studio, a creative space started by the chef and his partner/artist, Ashley. Goji Studio is an artistic space for both to create art in forms of ceramics and food.
In regards to the supper club experience, we inquired and presumably put on a waitlist, as the dining experiences are only on selected days per month. We were able to get in when there was a cancellation.
Buckwheat Tea - roasted buckwheat, hawthorn
Majority of the plates, dishes and cups used are handmade by the couple. In most cases, you may not consider dinnerware as something that adds to your dining experience, but in this experience, it's such a lovely detail; you feel and see how passionate both individuals are in the craft of ceramics and food.
Scallops - cauliflower puree
Just an oyster — yuzu
The tuxedo oyster was shucked in front of us, no other condiments were added other than an instruction of taking a drop of yuzu essential oil to the wrist, smell and then slurp the oyster. It was mind-blowing how the oyster tasted like yuzu. I'm still amazed every time I think of that experience.
Warm Steak Tartare — bone marrow jus
Fried Parmesan Ball
Dashi Tofu
Congee - abalone, pork jowl, crab
Sea Bream - mango and sago risotti
Beef Short Rib - puff pastry puree, mushroom tuffle
Frozen champagne grapes
Salted lime sorbet - brioche, condensed milk
The dining experience is a blind tasting menu ($150/person) and you're sitting in one large communal table (built by the duo) with 9 other people. I will say that it is so far my favourite experience in 2023; I enjoyed all the dishes, especially the oyster, the steak tartare, congee and the 96 hours onion soup (not pictured, but imagine this soup of sweet, sweet onions that have been sous viding for 96 hours) that we legit asked for seconds. There were a few dishes that were meaningful to Chef Ken, such as the congee dish where he explained it was the dish he made his mother to the slated lime sorbet that tasted like the popular lemon-lime pop drinks
At the end of the dinner, we were all given a dollar coin that we could either keep, or use it on a capsule vending machine for short bread cookies and a fortune from a dinner guest. It is such a cute touch to commemorate the experience.
There is no gratuity, but you can purchase a ceramic piece, art or retail items to further support the studio.
Honestly, I would do the dinner again in a heartbeat; it was nice to meet other diners and chat throughout the 2-3 hours experience.
Goji Studio/k.Dinners 150 Gainsborough Rd. Toronto, ON. M4L 3C4
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