Trevor Lui has made a life and career surrounded by the sights and sounds of food. For the past 20 years, he has produced thousands of event experiences and has co-created and developed some of Toronto’s foremost food brands, including Kanpai Snack Bar, Yatai Japanese Street Food, Shook Noodle, La Brea Food, Joybird Fried Chicken and Makan Noodle Bar.
His culinary agency, Highbell Group, organizes uniquely immersive culinary events that push the boundaries of innovation. Trevor is also the co-founder of the agency Quell, which highlights the leadership and talents of notable BIPOC leaders in hospitality. He is a frequent consultant, speaker and editorial contributor to media outlets such as CityLine and business forums. He also directs and hosts a video series called “Soulful Food Stories.” The Double Happiness Cookbook (Figure 1 Publishing, 2021) is his first book.
Trevor Lui’s Kung Pao Style Cauliflower Wings
Chef Tips:
1. How much water do you need to cook rice? The distance between the tip of your index finger and the first line on your finger is the amount of water you need.
2. For a seamless de-shelling of your cooked egg, always peel your cooked eggs from the bottom dimple (including the cracking from the bottom).
3. I mainly use three types of chiles: The bird’s eye chile may be small but packs a lot of heat. Serrano pepper hails from the mountainous regions of the Mexican states of Puebla and Hidalgo. While it is milder than a bird’s eye chile, it can make for a good substitute. The jalapeño is dark green, thick-fleshed, and slightly sweet (and turns red when fully ripe). It has a medium heat with fresh, grassy notes. Take care when handling chiles—you might want to wear gloves when cutting them, and don’t touch your face or eyes after handling. Wash your hands, knife, and cutting board well afterward. Beware of the fumes of dried chiles wafting into your eyes when processing them.
Comments