“This recipe is a whimsical take on our dad’s roast pork recipe,” explains Chef Will Chen of Edmonton's Boa & Hare. “It’s usually served with rice, but our take is to eat it in a bánh mi (a short baguette) slathered in pâté and butter, with cilantro, cucumber, fresh jalapeños, and lightly pickled julienned carrots.”

Prawn Toast Bao secures a place in the Dim Sum section of the menu, and is Chef Andrew Fung's favourite, bringing with it a touch of nostalgia. “When I was young, the only time I ever got to eat prawn toast was at wedding banquets. I loved the texture and the richness of it. This dish is my way of recreating those memories — but elevated.”

Raspberry and Mascarpone Stuffed French Toast “This is one of my go-to dishes that brings joy to the entire family," says Chef Mizra...