🥘👨🍳 2009 Woo Restaurant. New Special Menu by Christopher Kanka
Saturday, 01 August 2009 03:39.AM
To rephrase the famous saying "The theatre begins with a rack", it can be said that a restaurant begins with the entrance. Its look creates a special mood for its patrons – and this is what partially determines how much those visitors will like the food and services.
The entrance of WOO begins with a short narrow hallway with smooth-painted dark red walls and floor. The first to hit the eye upon entrance is the large letters of "WOO" – the restaurant’s name. Taking into consideration that the building has many various restaurants and eateries then having the large name displayed upon entrance is certainly a good idea – one can be certain they’re at the right place. WOO is not difficult to find. It is located at 10 Dundas Square East, right next to the elevator on the 5th floor.
The soft lighting provides warmth and comfort. White leather bar stools lined up along both walls await the visitors. Further you will find a medium size open room with a soft couch and a wonderful little table holding a vase with flowers. Here you can relax for a few minutes and enjoy the aromatic smells of the food coming from the kitchen.
The entrance corridor is the perfect size. It’s not too large like a dancing floor, and not small where all those waiting will be bumping elbows. In the summer time it is the perfect place to cool down from the heat, and in the winter to warm up, after which you can make your way into the restaurant to enjoy the masterfully prepared food.
The entrance corridor is the perfect size. It’s not too large like a dancing floor, and not small where all those waiting will be bumping elbows. In the summer time it is the perfect place to cool down from the heat, and in the winter to warm up, after which you can make your way into the restaurant to enjoy the masterfully prepared food.
Our introduction to WOO restaurant was in the form of a media lunch, organized by the owners, Wayne and Jeff Woo to present to the new menu. The menu was especially designed for WOO by the famous Toronto executive chef Christopher Antonin Kanka.
As described by Kanka himself, he is a fourth generation chef, dedicating his life to the art of creating unique, elegant dishes. His parents started teaching him how to cook at the age of 10. Even then he started showing his inventiveness by creating unique dishes, proving his calling to be a great chef one day.
With time Christopher became experienced in cuisine of a variety of cultures from all over the world and became a connoisseur in Classical French Cuisine. Since the age of 19 Christopher has been integrating his name into Toronto’s finest eateries. As a Sous-Chef he became popular during his work at the Esplanade Bier Market, where he developed a talent for comfort food. From 1998 to 2001, Kanka experimented with Japanese cuisine at the popular Monsoon Restaurant. As a young chef, he spent much of his time developing his craft and mastery by studying new technique and the art and culture of various cuisines from all over the world. Soon after he further developed a talent as a Fish Monger working at the St. Lawrence Market and superheading the kitchen at Pier Spirits in the Distillery District.
As described by Kanka himself, he is a fourth generation chef, dedicating his life to the art of creating unique, elegant dishes. His parents started teaching him how to cook at the age of 10. Even then he started showing his inventiveness by creating unique dishes, proving his calling to be a great chef one day.
With time Christopher became experienced in cuisine of a variety of cultures from all over the world and became a connoisseur in Classical French Cuisine. Since the age of 19 Christopher has been integrating his name into Toronto’s finest eateries. As a Sous-Chef he became popular during his work at the Esplanade Bier Market, where he developed a talent for comfort food. From 1998 to 2001, Kanka experimented with Japanese cuisine at the popular Monsoon Restaurant. As a young chef, he spent much of his time developing his craft and mastery by studying new technique and the art and culture of various cuisines from all over the world. Soon after he further developed a talent as a Fish Monger working at the St. Lawrence Market and superheading the kitchen at Pier Spirits in the Distillery District.
One of Kanka’s biggest accomplishments is working as an Executive Sous-Chef, being mentored by Kevin Garvey (a Michelin Chef from Nobu in London, England), at the Bangkok Garden.
With over 20 years of experience under his belt, Kanka developed new fusion of European cuisine and Asian flavors specifically for WOO.
WOO’s dinner menu is comprised of three different sections: Dinner Menu, Tapas Menu, and Desert Menu. Each of these include specialty items by the Executive Chef. In the dinner menu, these include Oven Roasted Boneless Pork Loin, Seared Sea Scallops and the beautifully prepared, delicious and slightly spicy Crispy Red Snapper. In the Tapas menu the Executive Chef meals include Crispy Bahme Prawns, Sweet Potato Tower, Grilled Beef Flat Iron, Duck and Salad Rolls, and Trio of Dim Sum. The specialty desserts include Chai Tea Cream with Ginger Biscotti, Wild and Exotic Fresh Berries with Lavender and Fresh Vanilla Chantilly Cream.
With over 20 years of experience under his belt, Kanka developed new fusion of European cuisine and Asian flavors specifically for WOO.
WOO’s dinner menu is comprised of three different sections: Dinner Menu, Tapas Menu, and Desert Menu. Each of these include specialty items by the Executive Chef. In the dinner menu, these include Oven Roasted Boneless Pork Loin, Seared Sea Scallops and the beautifully prepared, delicious and slightly spicy Crispy Red Snapper. In the Tapas menu the Executive Chef meals include Crispy Bahme Prawns, Sweet Potato Tower, Grilled Beef Flat Iron, Duck and Salad Rolls, and Trio of Dim Sum. The specialty desserts include Chai Tea Cream with Ginger Biscotti, Wild and Exotic Fresh Berries with Lavender and Fresh Vanilla Chantilly Cream.
>Some dishes are served with extra spicy sauce, others include some unique ingredients, unusual for many people’s tastes which hint on a preference for European cuisine. The sauces used by Kanka are especially formulated to enhance the flavor of each dish they are served with.
It is a good idea before ordering any exotically name meal to first ask the server what this meal includes to avoid potential allergies to some of the ingredients. This also applies to salt - those preferring meals with little or no salt should inform the waiter prior to order since many Asian dishes come salted. This mostly applies to sauces and meat items, rather than rice.
At the media lunch, Kanka offered the media representatives an introduction and taste of all of his signature dishes. Tasting them, it is difficult to not wonder which ingredients give the dishes their unique flavours. Due to the exclusiveness of the dishes served at Dinner time, their recipes and ingredients cannot be revealed. However, exclusively for the readers of CSNet, Executive Chef Kanka released a few of the secret ingredients in some of his specialties. These include the highest quality meats, lapsong souschong and Chinese smoked black tea.
It is a good idea before ordering any exotically name meal to first ask the server what this meal includes to avoid potential allergies to some of the ingredients. This also applies to salt - those preferring meals with little or no salt should inform the waiter prior to order since many Asian dishes come salted. This mostly applies to sauces and meat items, rather than rice.
At the media lunch, Kanka offered the media representatives an introduction and taste of all of his signature dishes. Tasting them, it is difficult to not wonder which ingredients give the dishes their unique flavours. Due to the exclusiveness of the dishes served at Dinner time, their recipes and ingredients cannot be revealed. However, exclusively for the readers of CSNet, Executive Chef Kanka released a few of the secret ingredients in some of his specialties. These include the highest quality meats, lapsong souschong and Chinese smoked black tea.
Since the purpose of the media lunch was to invite the media and food critics to enjoy and critique Executive Chef Kanka’s new dishes, it is no wonder the amount of questions asked. Some critics claimed that the food was somewhat too salty; although this is completely arguable and depends on individual preference. In our opinion the saltiness is not worth a mention, much like the spiciness of the sauces. Sauces come in all varieties and level of spiciness, some very spicy such as the famous Tabasco sauce, and others milder. The saltiness on the other hand doesn’t even come close to some of famous Russian salty foods. The unique taste of the foods due to some special ingredients is up to each individual’s taste.
The representatives of the press were also honored with a presentation by Wayne Woo, one of the founders of the restaurant. He spent many years working under his parents and when the opportunity arose, he used his experience to create WOO.
The representatives of the press were also honored with a presentation by Wayne Woo, one of the founders of the restaurant. He spent many years working under his parents and when the opportunity arose, he used his experience to create WOO.
"The restaurant, with a view of Yonge Street, Toronto’s main street – very rare real estate. The Patio is very large. I think that this is a nice place and hope that it will become large and better. I like the way it looks."
Wayne and Jeff Woo brothers are in their early 30’s. But despite being so young, having started working in the industry at such a young age, have already over 20 years of experience. They both started as dishwashers at the very popular Chinese Buffet, Mandarin, owned by their Father, Anthony Woo. After a few years, they began working as waiters in their Father’s new ‘China Buffet King’ restaurant in Scarborough. There they learned how to be patient and attentive and provide the best customer service to the restaurant’s patrons. After a decade of training in all aspects of the restaurant business, the brothers took on a Managerial role at the family’s newest endeavor ‘Star Walk Buffer’, also in Scarborough.
After many years in the restaurant business, the Woo brothers established a credible name in the industry. In 2007, receiving an offer they couldn’t refuse to add flavor to Toronto Life Square by developing a perfect spot to accommodate the varying demographics of the region, the WOO Buffet (Restaurant) Lounge was born.
Wayne and Jeff Woo brothers are in their early 30’s. But despite being so young, having started working in the industry at such a young age, have already over 20 years of experience. They both started as dishwashers at the very popular Chinese Buffet, Mandarin, owned by their Father, Anthony Woo. After a few years, they began working as waiters in their Father’s new ‘China Buffet King’ restaurant in Scarborough. There they learned how to be patient and attentive and provide the best customer service to the restaurant’s patrons. After a decade of training in all aspects of the restaurant business, the brothers took on a Managerial role at the family’s newest endeavor ‘Star Walk Buffer’, also in Scarborough.
After many years in the restaurant business, the Woo brothers established a credible name in the industry. In 2007, receiving an offer they couldn’t refuse to add flavor to Toronto Life Square by developing a perfect spot to accommodate the varying demographics of the region, the WOO Buffet (Restaurant) Lounge was born.
"Our dream was to create a place where family and friends can unite and have a great memorable experience in the mist of Toronto’s core. And I believe we did it." Wayne Woo - Founder.
"We have also created this Restaurant to be elegant, swanky, but equally have a comfortable atmosphere where professionals can listen to good music and enjoy delicious food." Jeff Woo – Founder.
In conclusion, Wayne invited the media to taste and enjoy the mastery of the Executive Chef Christopher Kanka.
WOO Restaurant successfully combines Asian cuisine with classic European traditions. It is located in the heart of downtown Toronto, atop of the city’s popular Yonge-Dundas Square – where people all over the city come to relax and be entertained, where thousands of people gather every year.
WOO just recently reopened after renovations. The Restaurant has a large patio, which opens up a beautiful view of the downtown of the city and its fast paced life. The main dining room sits 180, while the smaller, intended for private events, banquets, and business parties sits 40. The patio sits 150, making it the second largest patio in Toronto. From both the Patio and the large glass panes in the dining room you can catch a glimpse of the downtown core.
"We have also created this Restaurant to be elegant, swanky, but equally have a comfortable atmosphere where professionals can listen to good music and enjoy delicious food." Jeff Woo – Founder.
In conclusion, Wayne invited the media to taste and enjoy the mastery of the Executive Chef Christopher Kanka.
WOO Restaurant successfully combines Asian cuisine with classic European traditions. It is located in the heart of downtown Toronto, atop of the city’s popular Yonge-Dundas Square – where people all over the city come to relax and be entertained, where thousands of people gather every year.
WOO just recently reopened after renovations. The Restaurant has a large patio, which opens up a beautiful view of the downtown of the city and its fast paced life. The main dining room sits 180, while the smaller, intended for private events, banquets, and business parties sits 40. The patio sits 150, making it the second largest patio in Toronto. From both the Patio and the large glass panes in the dining room you can catch a glimpse of the downtown core.
The newly renovated restaurant offers its patrons a lunch menu, from 11:30 to 3:00 and a wonderful a-la-carte dinner menu with impeccable waiter service.
The lunch, at a very competitive $13.95 per person is buffet style, and allows to try a whole range of various foods in an unlimited amount. The buffet has both European style foods and Asian foods, both familiar and unfamiliar to many Canadians.
The dinner costs are slightly prices, but the food is much more selective and prepared especially by the Executive Chef himself. The dinner menu is available starting at 5:00pm and ending 11:00pm – Sunday to Thursday, and until 12:00 Friday and Saturday. In the near future the restaurant will also open a lounge which will be open 10pm until closing.
The restaurant is elegant, with beautiful interior and a selective, specialty menu – providing a very upscale experience. It is perfect for either a romantic or a business occasion but is also a great family or private event environment.
Not only is the restaurant faultlessly clean but the chef’s wear thin latex gloves. This is another example of a high quality of service. This greatly reduces the possibility of getting any sort of food-related illness that is likely to occur in many eateries, especially ones in tourist zones, where cleanliness by the people who cook and serve the food is hardly even second rate.
The lunch, at a very competitive $13.95 per person is buffet style, and allows to try a whole range of various foods in an unlimited amount. The buffet has both European style foods and Asian foods, both familiar and unfamiliar to many Canadians.
The dinner costs are slightly prices, but the food is much more selective and prepared especially by the Executive Chef himself. The dinner menu is available starting at 5:00pm and ending 11:00pm – Sunday to Thursday, and until 12:00 Friday and Saturday. In the near future the restaurant will also open a lounge which will be open 10pm until closing.
The restaurant is elegant, with beautiful interior and a selective, specialty menu – providing a very upscale experience. It is perfect for either a romantic or a business occasion but is also a great family or private event environment.
Not only is the restaurant faultlessly clean but the chef’s wear thin latex gloves. This is another example of a high quality of service. This greatly reduces the possibility of getting any sort of food-related illness that is likely to occur in many eateries, especially ones in tourist zones, where cleanliness by the people who cook and serve the food is hardly even second rate.
Overall, the lunch buffet will certainly please even the finickiest of palettes. It will please those who eat nothing else but traditional European food and those interested in trying Asian delicacies.
Some might also enjoy live Jazz by Cara Matthew offered on Wednesday nights, Mojito Mondays or Happy Hour (4-7pm Monday to Friday).
Open yourself to the world of WOO. Enjoy the unique recipes of the mastery of one of the best Executive Chef’s of Toronto, Christopher Kanka. You will enjoy the beautifully elegant dining room and thee attentiveness of the service staff. It could possibly become your favorite place for gathering with friends and colleagues alike. A place to celebrate both your large and small occasions and to enjoy some of the best that downtown Toronto has to offer.
Some might also enjoy live Jazz by Cara Matthew offered on Wednesday nights, Mojito Mondays or Happy Hour (4-7pm Monday to Friday).
Open yourself to the world of WOO. Enjoy the unique recipes of the mastery of one of the best Executive Chef’s of Toronto, Christopher Kanka. You will enjoy the beautifully elegant dining room and thee attentiveness of the service staff. It could possibly become your favorite place for gathering with friends and colleagues alike. A place to celebrate both your large and small occasions and to enjoy some of the best that downtown Toronto has to offer.
WOO BUFFET (RESTAURANT ) LOUNGE
Address: 10 Dundas Square East, S. 500, Toronto, Ontario, M5B 2G9
Hours of operation: 11:30 a.m. to 11:00 p.m. (Sunday to Thursday) and 11:30 a.m to 12:00 a.m. (Friday and Saturday)
Seating Capacity: Main Room – 180, VIP Room – 40 , Patio – 150
Executive Chef: Christopher Antonin Kanka
Owners: Wayne and Jeff Woo
Daily Lunch Buffet: (11:30 a.m. to 3:00 p.m.) - $13.95 per person
Nightly Dinner "a-la-carte": 5:00 p.m. to 11:00 p.m. (Sunday to Thursday) and 5:00 p.m. to 12:00 p.m. (Friday and Saturday)
Lounge: (after 10 p.m.) coming soon
SPECIALS:
Live Jazz: Cara Matthew - Wednesday Nights
Dining and Movie: $7.95 AMC Ticket, instead of $13.00 - Everyday
Happy Hour: between 4:00 p.m. to 7:00 p.m. (1/2 price drinks with complimentary hors d'oeuvres) – Monday to Friday
Drink Nights: Mojito Mondays
Website: woorestaurantlounge.com
Address: 10 Dundas Square East, S. 500, Toronto, Ontario, M5B 2G9
Hours of operation: 11:30 a.m. to 11:00 p.m. (Sunday to Thursday) and 11:30 a.m to 12:00 a.m. (Friday and Saturday)
Seating Capacity: Main Room – 180, VIP Room – 40 , Patio – 150
Executive Chef: Christopher Antonin Kanka
Owners: Wayne and Jeff Woo
Daily Lunch Buffet: (11:30 a.m. to 3:00 p.m.) - $13.95 per person
Nightly Dinner "a-la-carte": 5:00 p.m. to 11:00 p.m. (Sunday to Thursday) and 5:00 p.m. to 12:00 p.m. (Friday and Saturday)
Lounge: (after 10 p.m.) coming soon
SPECIALS:
Live Jazz: Cara Matthew - Wednesday Nights
Dining and Movie: $7.95 AMC Ticket, instead of $13.00 - Everyday
Happy Hour: between 4:00 p.m. to 7:00 p.m. (1/2 price drinks with complimentary hors d'oeuvres) – Monday to Friday
Drink Nights: Mojito Mondays
Website: woorestaurantlounge.com
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