Where Wonton Hut chef Eddie Yeung gets to-go jerk chicken, roasted pork belly and fried bao Where Wonton Hut chef Eddie Yeung gets to-go jerk chicken, roasted pork belly and fried bao We’re asking Toronto chefs and restaurateurs which takeout dishes have been getting them through the pandemic By Tiffany Leigh | Photography By Eddie Yeung | January 14, 2021 01/14/2021 It’s a new year and we can finally see some light at the end of the tunnel (okay, it’s a pinprick but it’s there). Toronto restaurants are still struggling, though, and Eddie Yeung, the chef and owner of Markham’s Wonton Hut, can attest to this. To survive, Yeung and his team have had to get creative. “We now offer online ordering, contactless pickup and we’ve partnered with more delivery companies—we’ve even started our own delivery team.” Another of Wonton Hut’s pandemic pivots: frozen meal kits. Yeung says they’ve gotten rave reviews for their Wonton at Home kits.