"Tucked within the belly of Kensington Market in Toronto, this high energy spot aims to celebrate regional Chinese food culture. And with Chinese homestyle dishes pulled straight from Sichuan and Guangdong like charred silver needle noodles and Hong Kong French Toast, it delivers on flavor and then some. Our Husband and Wife beef is my litmus test for any good Sichuan restaurant. It requires a lot of work to prepare properly, so if this dish is great, then you know that everything to follow will be equally tasty. For our version of this dish, we slowly cook beef tripe, tendon and shank in our master stock. We then chill the beef in the stock before slicing it and tossing it with our sichuan chili oil, peanuts and chinese celery. Sunnys Chinese is inspired by high energy dining cultures found throughout China. From Shaokao spots in Chengdu and Xi’An to Dai Pai Dongs in Hong Kong, we looked to regional traditions to create an experience that’s casual and playful. We love showcasing how well Chinese food can pair with an excellent bottle of wine or cocktail. Our approach to the food in both of our restaurants is focused on representation versus creativity. We aim to represent regional Chinese food in a way in which we can be proud. We put a lot of effort into providing our guests with a great value experience. The food we cook is not centered around luxury ingredients, and we often utilize undervalued ingredients like offal and lesser known cuts, which allows us to create great value. It can often be more work to get something like beef tripe to taste great, but the payoff is well worth it." - MICHELIN Guide
