Braden Chong

A Quiet Force in Toronto’s Chinese Dining

For Braden Chong, a dish can always be taken a little further. At Toronto’s MIMI Chinese and SUNNYs Chinese, which he runs with longtime friend and business partner David Schwartz, that belief shapes a kitchen culture of testing, listening and returning to recipes with fresh questions.

Chong trained in Western kitchens, building a foundation in technique and discipline. Time at Sazenka in Tokyo expanded his understanding of Chinese cooking, showing him how precision and personal expression could develop together within a culinary tradition.

That experience informs his work today. He and his team revisit flavours, textures and the response from the dining room, making adjustments as their understanding of a dish deepens. MIMI Chinese’s signature cheung fun offers a clear example: it has passed through many versions, each an opportunity to refine its balance and details.

Chong brings the same openness to his relationships with other chefs. He listens, asks questions and seeks opportunities to learn across generations, including welcoming Master Chef Samuel Su of Flavourful House. These exchanges reflect his respect for experience and his belief in the value of sharing knowledge.

The 2026 Canada Rising Star Chef of the Year honour recognizes Chong’s thoughtful contribution to contemporary Chinese dining. His work at MIMI Chinese and SUNNYs Chinese shows how curiosity, patience and steady refinement can give a restaurant a distinct voice, with room for that voice to keep developing.