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Laicha Supply

K.Market x Laicha Supply Pop-up - August 14th 2022

K.Market x Laicha Supply Pop-up - August 14th 2022

Regular price $10.00 CAD
Regular price Sale price $10.00 CAD
Sale Sold out
Seating Time


We've teamed with Chef Ken Yau to create a meal of nostalgia and fantasy. 

From creamed corn fish fillet in the form of a "Filet Ö Tasty" to having 3 different kinds of baked rice in one - "Heavenly Tri-Colored Baked Rice", all of your favourite Hong Kong flavours, cheeky attitudes and so much love! 

Food and drinks will be ordered from the menu when you arrive. We will also have a selection of beers and non-alcoholic beverages.


Reserve your spot by purchasing a ticket, which comes with an Iced Laicha. Please purchase 1 ticket per person in your party. We can seat a maximum of 6 people at a table.

Florentina will be hosting us at 463 Danforth Avenue (by Chester subway station).

Note: Your ticket is non-refundable


Ken began his career in Toronto, working at Scaramouche and Nota Bene. From there, his career has taken him around the world, including the UK, to work at a three-Michelin star restaurant The Fat Duck. He then helped to launch The Fat Duck in Melbourne, Australia, before heading to Hong Kong, to work at Liberty Private Works. He takes inspiration from his travels, his mother’s cooking and the joy of community.

"With k.Market, I want to celebrate fresh, high-quality handmade Asian food, packed with fun, familiar flavours, ready to make at home!

It started with handmade and hand-rolled dumplings and evolved to pantry staples like the Yau’s Everything Sauce and Everything Seasoning. Each recipe honours a part of my childhood (Mama Yau's Big Zongzi), a part of tradition, and a part of cooking in some of the greatest kitchens around the world.

My hope for k.Market is to encourage everyone to have more fun when cooking. You can mix and match pantry items with dumplings or fried rice to create something new and delicious. We’ve done all the prep work so that you can enjoy the best part–eating!

Cook. Eat. Share." - Ken

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