Pre-order online until THU Nov 18, 10pm
Pick up on FRI Nov 19, 6-7:30pm

Elements of Chinese cuisine can be found in nearly every country in the world, the product of hundreds, and in some places thousands, of years of Chinese emigration and trade. The Caribbean is no exception as the waves of labourers and indentured servants poured in to fill the colonial labour gaps left by the abolition of the slave trade. Today there is nary a Caribbean nation from Haiti to Guyana without its own distinct versions of Chinese dishes. Chef Avery Billy takes a fun, modern approach to combining the flavours and ingredients of the Far East and the West Indies.
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Jerk Chicken Egg Rolls
Egg rolls stuffed with pulled jerk chicken, mixed with cabbage onions and bean sprouts served with a mango soya sauce. (Also available vegetarian)

Curry Shrimp
Plump tiger shrimp in a golden, turmeric-infused curry gravy
–or–
Curry Aloo, Channa & Callaloo
Potatoes, chickpeas and callaloo (a spinach-like green) in a flavourful curry with tomato and shado beni (aka culantro, a broad-leaved coriander-like herb popular throughout the Caribbean).

Both meals come with sticky coconut rice and a side of sesame roasted bok choy.

Japanese Mango Cheesecake
All the way around the world in a dish; rich and creamy European cheesecake, made light and delicate in the Japanese style, given a Caribbean twist with the tropical flavour of mango.

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Chicken, Vegetarian, or 1/2+1/2
CarribAsian Dinner — $48 for 2  •  $90 for 4

ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30pm

Avery Billy — aka Chef Billy — is a young, ambitious professional cook with a passion for creating unique culinary experiences that reflect his Caribbean roots along with his love for international cuisines. Keep tabs on his upcoming pop-up events on Instagram at @gb_hospitality_toronto or on Facebook.