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Toronto Fine Foods

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Morals Village is a trendy hotspot restaurant with an upscale vibe and a culinary style that embraces sharing in a communal setting where meats, veggies, and noodles are immersed in the different flavours of the many broths offered. Terry has since opened more Morals locations and a slew of other concepts across three provinces.

Dissatisfied with the quality of Asian foods available at retail stores, Terry set his sights on creating restaurant quality take-home meals and the Chef Wang line of healthy and delicious heat-and-eat dishes was born. As a regular visitor to Pusateri’s Bayview Village, Terry reasoned that Chef Wang rice and noodle bowls would be right at home.

Toronto Fine Foods Asian Meals

The flavours of Chef Wang’s hand-made creations come directly from Terry’s restaurants. Ginger Beef is from his hot pot restaurant. Teriyaki Chicken is from his Japanese restaurant, to name a few.

Surprisingly, Ginger Beef–ubiquitous on Canada’s Chinese restaurant menus–actually originated in Calgary, Alberta! When authentic Chinese recipes are made in Canada, they are adapted based on locally available ingredients. Ginger Beef is Chinese-Canadian cuisine at its best.

To make this dish, Terry starts by stir-frying garlic, onions, ginger, and spices. Then he adds Soy, Hoisin and Oyster sauces–the best quality he can import. His Black Vinegar, for example, is imported directly from China. Aged, and with subtle smoky, woodsy undertones, it’s full of nuance and flavour that makes a huge difference in the final product. “When you start with restaurant-quality ingredients, the result is worlds apart from the supermarket Asian sauces we all are familiar with”, says Terry. He then tosses thin-sliced, crispy beef in the sweet, delicate, gingery sauce and serves it with sweet peppers and onions on a bed of wheat noodles.

Reminiscent of a French Poivre sauce, Terry’s Black Pepper Chicken is creamy and full of black peppercorn flavour. Originating in British Hong Kong, it is another example of Chinese cuisine, changed by its surrounds–in this case with the addition of British ingredients, black pepper, and Worcestershire. To craft this sauce, he stir-fries black peppercorns, onions, garlic, and spices and adds Hoisin, Oyster Sauce, Worcestershire Sauce and a mixture of Light Soy and Aged Soy Sauces.

Chef Wang’s restaurant quality Asian rice and noodle bowls encompass many of the varieties offered at Terry’s restaurants including Chicken Teriyaki on Rice, Black Pepper Chicken on Rice, Sukiyaki Beef on Noodles, Ginger Beef on Noodles, Honey Garlic Pork on Noodles and Sweet and Sour Pork on Fried Rice and Noodles.

Toronto Fine Foods Asian Meals

He then tosses thin-sliced, crispy beef in the sweet, gingery sauce and serves it with sweet peppers and onions on a bed of wheat noodles.

Chef Wang’s restaurant quality Asian bowls encompass many of the varieties offered at Terry’s restaurants including Chicken Teriyaki, Black Pepper Chicken, Sukiyaki Beef, Ginger Beef, Honey Garlic Pork, and Sweet and Sour Pork.

Find the entire assortment at all Pusateri’s locations in the fresh-to-go area.

Terry Wang Owner, Toronto Fresh Food

Born and raised in Southeastern China, Terry grew up in and around restaurants. He began his culinary career at his mother, Ping’s restaurant and progressed from odd jobs to noodle cook, line cook, server and host. By the time he was a teenager, Terry had worked the business from every angle.

Terry immigrated to Canada in his teenage years and completed a degree in Marketing and Finance, but was unable to shake his passion for food and opened his first restaurant, Morals Village, shortly after graduating.

Morals Village is a trendy hotspot restaurant with an upscale vibe and a culinary style that embraces sharing in a communal setting where meats, veggies, and noodles are immersed in the different flavours of the many broths offered. Terry has since opened more Morals locations and a slew of other concepts across three provinces: Dagu Rice Noodle, Kaya AYCE Sushi, Taka and Shinta.

Dissatisfied with the quality of Asian foods available at retail stores, Terry set his sights on creating restaurant quality take-home meals and the Chef Wang line of healthy and delicious heat-and-eat dishes was born. As a regular visitor to Pusateri’s on Bayview, Terry reasoned that Chef Wang rice and noodle bowls would be right at home on their shelves stocked with quality products.

The flavours of Chef Wang creations come directly from Terry’s restaurants. Ginger Beef is from his hot pot restaurant…Teriyaki Chicken is from his Japanese restaurant…to name a few. Each dish is handmade and features fresh vegetables, top quality meats, and rice or noodles.

 


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