Pre-order online until THU May 6, 10pm
Pick up on FRI May 7, 6-7:30pm
The opportunity to work with Chef Greg Couillard has been one of the tastiest rewards of The Depanneur; his distinctive, personal style of international fusion is somehow both immediately recognizable and completely unique. Greg’s deft hand with spices, colours and textures elevates every dish he touches, and the breadth and depth of his knowledge combines influences and ingredients in always surprising and innovative ways. Tonight he travels across China, Japan and South East Asia for a spectacular pan-Asian feast just in time for Mother’s Day.
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Hey Miki, You’re So Fine
A cool dish of miki noodles (fresh, thick, yellow egg noodles) tossed with snake beans (think extra-long green beans), spiced up with a Hunan-style black bean chili sauce, and cooled down with a sesame creamy dressing.
So Sui Me
Pork tenderloin char sui (Chinese-style BBQ pork), in a honey-sweet, five-spice glaze served with baby gai lan (Chinese broccoli) in garlic sauce, over oyster mushroom brown fried rice.
Available #vegetarian with smoked tofu char sui
Uncle David’s Japanese-style Cheesecake
Light yet decadent mango jackfruit cheese cake squares.
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Pork, Vegetarian, or 1/2+1/2
Tiger Mom Dinner — $48 for 2 • $90 for 4
BONUS: Greg’s 5-Spice Ginger Plum Chutney | 8oz jar | $9
If you have every tried Greg’s incredible chutneys, you’ll know why they call him The Spicemeister. One of the tastiest things you’ll put in your mouth all year, and a perfect Mother’s Day gift for any Red Hot Mama on your list.
This event is SOLD OUT!
ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS 6-7:30PM
Chef Greg Couillard has forged a life-long reputation as a fearless culinary innovator, a kind of super-collider of food ideas, smashing them together with incredible force, producing novel and exotic new dishes for a few lucky diners to marvel at. After more than 5 decades in the kitchen, it would not be hyperbole to suggest that he is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot, Stelle, Avec, Sarkis, The Spice Room and many others, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto, and foreshadowed the eclectic, international menus many now take for granted. Chef Greg’s latest project includes a new line of hot sauces called No Refund — Too Hot? Too Bad!
