While his degree is in chemical engineering, Eric Chong’s true calling has always been cooking.
Although his family was hesitant with his new found career, he was determined to earn his spot in the culinary world after becoming the first-ever winner of CTV’s MasterChef Canada and one of the youngest to do it, only being 21 years old at the time. To sharpen his skills, Eric travelled extensively through Asia with his mentor Alvin Leung, as well as working in Alvin’s 3 Michelin-starred restaurant Bo Innovation. He also worked in the kitchen of Buca King St in Toronto.
Now partnered with Alvin, Eric operates R&D Restaurant in Toronto – a modern eatery paying tribute to traditional Asian flavours and beloved Canadian dishes. Eric is also the executive chef of one of Toronto's hottest rooftop patios Sky Flower. He can also be seen co-hosting Wok The World Seasons 1 & 2 all around Asia.
Our top sellers
Each bag serves two.
Portions start at only $9.89.
Just heat
and stir
and stir
Ready in
10 mins
10 mins
Chef Romain Avril's
Braised Beef Bourguignon
with Pearl Onions and Pomme Puree
Chef Wallace Wong's
Wild Mushroom Truffled Risotto
and Parmigiano Reggiano
Elevated Everyday
Lemon Herb Chicken
with Roasted Garlic Jus & Creamy Mashed Potatoes
Chef Romain Avril's
Braised Beef Bourguignon
with Pearl Onions and Pomme Puree
Chef Wallace Wong's
Wild Mushroom Truffled Risotto
and Parmigiano Reggiano
Elevated Everyday
Lemon Herb Chicken
with Roasted Garlic Jus & Creamy Mashed Potatoes