aKin has entered Toronto's fine dining scene with a 10-course blind-tasting menu that's as innovative as it is tasty. 

Coined a modern Asian culinary adventure, every dish offers something unique. With a one-bite hot pot, buttery lobster silver needle noodles, and candy-garnished cocktails, diners are in for a memorable experience. 

aKin is headed by renowned chefs and restaurant extraordinaires Alvin Leung and Eric Chong, who met on Season 1 of MasterChef Canada and are also responsible for R&D in Chinatown.

The Michelin-worthy tasting menu is $275 per person, with curated cocktail or wine pairings for an additional $135. 

"I think dining, especially at this price point, is more than just about eating food. It's about creating an experience comparable to going out and seeing a show," shared Chong. 

"I wanted to create a restaurant Toronto hasn't seen before, one that is completely blind and is as immersive and surprising as possible. A lot of people ask for a menu to follow along, and I'm happy to provide one, but for me, it's the same reason why you don't read the full synopsis before you watch a movie. You're already here. You may as well let yourself be surprised."

Every dish, while contemporary in technique, offers a playful reinterpretation of traditional Asian recipes. Each will leave you with awe and wonder as Chef Chong embodies a modern-day Willy Wonka. For those concerned about spoilers, the menu is expected to change in late February 2025.

Like many courses, the Hot Pot draws inspiration from comforting and familiar flavours. Typically a dish composed of various accompaniments, including meats and vegetables dipped into a hot broth, this molecular take delivers the same experience in a single bite. 

The mala, pork-based broth, is rich and spicy with heat from Sichuan peppercorns and fermented chilies. Encased within the sphere is also tender Iberico pork, known for its succulent and sweet taste. Underneath is a small nest of hand-pulled noodles done with a black vinegar reduction and cilantro oil. On top, there are micro-sized mushrooms, chives, and shrimp. 

"When I close my eyes and picture a hot pot, I picture rendered meat and various ingredients floating on a broth. So I tried to emulate that with our garnish with a thin slice of lard and a bunch of super micro-ingredients to represent that experience," explained Chong. 

The Hot Pot is served with a similar-sized Lime Leaf Gimlet. The spherized gimlet is crafted with Roku gin, lime leaf water, lime, and a simple syrup. Unlike anything I've ever experienced, the drink is the perfect way to cool the palate. 

Other drinks worth mentioning if you order à la carte or the added pairing are the Melon Milk and the Gezi. 

The clarified Melon Milk draws inspiration from a popular Korean beverage. It's sweet, citrusy, and savoury, made with Bauza Pisco, Briottet Melon liqueur, Dillon's Melon, and notes of lime, cucumber, vanilla, and sesame. It comes garnished with vanilla and milk-flavoured White Rabbit candy. 

In a twist on a classic Paloma, the Gezi features Espolon Blanco, Amaras Verde mezcal, elderflower, grapefruit, goji berry cordial, and hibiscus soda. Refreshing, tropical, and fruity, the name translates to dove in Mandarin. 

Even something as simple as bread and butter is elevated at aKin. The Bo Lo Bao is sweet milk buns dusted with gold, served with a fuyu butter topped with flaky Maldon salt. 

The Laksa holds particular significance for Chong, or as his Instagram followers know him, Wok Lobster, having won MasterChef Canada with a lobster chow mein. The DNA strand plate symbolizes the role of the star ingredient in Chong's culinary journey.

"Part of my DNA is also my Malaysian background," Chong shared. "So we prepared the lobster with a laksa lemak, a Malaysian curry coconut milk base." 

The Nova Scotia lobster tail is paired with silver needle noodles, a nod to Chong's Malaysian and Cantonese roots. The noodles are sauteed in a luscious and flavourful bisque made with lobster shells, reflecting the restaurant's philosophy of utilizing every part of an ingredient. The dish is finished with a tamarind gel. 

The Chocolate Porcelain is nothing short of a work of art designed to mirror the beauty of blue and white porcelain. Under the marbled exterior is a decadent dark chocolate mousse filled with kalamansi and a dark chocolate sponge. Beneath that is a wheel of mixed nuts for added texture. It's paired with a makgeolli (Korean rice wine) sorbet to cut through some of the richness. 

As with the food, the space was thoughtfully designed, balancing sleek and modern finishes with warm and earthy tones.

Comfort was a top priority for the restaurant, and the team went to great lengths to think of everything and anything a guest may need - umbrellas, blankets, phone chargers, and even branded reading glasses are available. 

The main dining area with marble floors and custom light fixtures seats 28 guests, although if you can, I'd highly recommend booking a seat at the intimate chef's counter to get a perfect view of the open kitchen. 

Downstairs is an expansive wall-to-wall wine rack and additional dining space for private bookings. 

The name, aKin, means of a similar nature or related by blood. For Chong, it symbolizes the friendship and growing partnership between Alvin Leung and himself. It's also a tribute to Chong's grandfather, Kin Hung Ng, who largely inspired him to become a chef.  

aKin is located at 51 Colborne Street.