Cooked in a commercial kitchen
Prepared in a licensed commercial kitchen with hotel line habits: labelled, dated and chilled fast.
4h Friday service
Orders close in 4d 15h 12m
East Asian cooking with Western technique, made in small batches every Friday in Toronto. Order by Wednesday, heat it in 12 minutes, eat like you booked a table.
Chef Daniel cooked with Bocuse d'Or Team Canada at the 2024 Americas final and runs a W Hotel kitchen as sous chef.
180°C 12 min, straight from the fridge
Sauce packed on the side
Competition technique, cooked in small batches and packed with the sauce on the side. So the rice stays soft, the crunch stays crunchy, and *Tuesday* tastes like a night out.
East×West
The idea
Asian flavour. French technique. One box.
Gochujang meets béchamel. Yuzu meets mousse. Soy meets a proper steak jus.
Why it tastes different
Restaurant food that survives the trip home
Every dish on the menu was picked because it holds and reheats well. The fragile parts travel separately.
Ready in 12 minutes
Every lid prints its own oven time and temperature. Most meals go from fridge to plate faster than delivery.
12 min at 180°C
Sauces travel separately
Bisque, chili oil, peanut sauce and crispy toppings are packed on the side, so nothing turns soggy in the fridge.
0 soggy rice
Nothing sits on a shelf
We only cook what was ordered by Wednesday night. Your meal is three days old at most when you finish it.
3 days in the fridge, max
The chef
Trained for the hardest kitchen test in the world
The Bocuse d'Or is cooking's most demanding competition. Daniel brings that precision to food you eat on a weeknight.
W Hotel, sous chef
Today
Runs a hotel kitchen line
Daniel works as a sous chef at the W Hotel. Daniel's Kitchen is where he cooks the food he wants to eat himself: East Asian flavour, Western structure.
2024
Bocuse d'Or Team Canada
He travelled with Team Canada to the Bocuse d'Or Americas final in New Orleans, competing against national teams from across the continent.
Training
Every plate timed to the second
Competition cooking means the same dish, plated identically, again and again. That habit is why your Friday box looks like the photo.
Your table
Now cooking for Toronto
The same hands, the same standards, packed into a box for one. Starting with a weekly menu and growing into private dinners and catering.
How it works
One menu, one cook day, every week
A fixed rhythm keeps the food fresh and the kitchen honest. Here is your week.
- MONMonday, 9:00 am
The menu drops
Six to eight dishes go live here and on Instagram, with prices and allergens.
- WEDWednesday, 11:59 pm
Orders close
Build your box and send it by Wednesday night. We confirm by text with a payment link.
- FRIFriday, all day
Daniel cooks
Everything is cooked fresh in one service, chilled, packed and labelled with reheat times.
- SATFriday 5 pm to Saturday 2 pm
You pick up or we deliver
Grab your box or have it dropped off in an insulated bag. Eat within three days.
Move your cursor or finger
Hundreds of plates.
One standard.
From the portfolio
Plates from hotel service and competition
Some of these will never fit in a takeout box. They show what the kitchen can do when you book a private dinner.
Play with your food
Go on, toss the menu around
Drag, flick and stack the stickers. Daniel says it is fine, just this once.
Coming next
Private dinners and catering
Tasting menus at home, team lunches and seafood towers for twenty. We are taking a few dates while the weekly menu settles in.
Questions
Before you order
Something else on your mind? Send it with your order and we will answer when we confirm.
Where is the food cooked?
In a licensed commercial kitchen in Toronto, not a home kitchen. Everything is cooked, chilled and packed in one Friday service.
When do I need to order?
The menu goes live Monday at 9:00 am and orders close Wednesday at 11:59 pm. You can change or cancel until then.
How do I reheat my meals?
Each lid shows the time and temperature. Most meals take 12 minutes in a 180°C oven or about 3 minutes in the microwave. Add the sauce and toppings after heating.
How long do meals keep?
Keep them in the fridge and eat them within three days of pickup. The best before date is on every label.
What about allergies?
Every dish lists soy, sesame, shellfish, peanut, gluten, dairy and egg. Our kitchen handles all of them, so we cannot promise any dish is free of traces. Tell us about allergies in your order.
Where do you deliver?
Friday evening delivery covers downtown and midtown Toronto for a $6.50 fee, free on boxes over $80. Pickup runs Friday 5 pm to 8 pm and Saturday 11 am to 2 pm.
How do I pay?
When we confirm your order by text, we send a payment link for card or Interac e Transfer. Nothing is charged until you confirm.
What if a meal is not right?
Tell us by Sunday with a photo and the next one is on us. No forms, no arguing.
Week 44 box
Order this week's meals
Pick your dishes, choose pickup or delivery, and send us the order. We confirm by text with a payment link.
4days
15hours
12minutes
08seconds
Nothing charged until you confirm. Change or cancel any time before Wednesday 11:59 pm. Not happy with a meal? The next one is on us.