Fung’s Kitchen is a family-owned restaurant in Toronto that offers authenticity and elegance in equal measure.
Helmed by husband and wife duo Fung and Mary Huang, the restaurant is the newest addition to Scarborough‘s thriving food scene and has been open since December 2025.
Fung and Mary are no strangers to the restaurant business. After emigrating to Canada in the early 2000s, the couple opened Ala Kitchen, a modest Shanghaiese restaurant in Markham.
Known for its dim sum, Ala Kitchen operated for over eighteen years before closing in June 2025.
Though longtime customers were saddened by this development, the couple’s children, Cindy and Steven, framed the closure as a chance for the family to start fresh.
“We’ve watched our parents pour their blood, sweat and tears into this place,” they explained. “Now it’s time for our parents, especially our dad, to start a new chapter.”
Fung’s Kitchen shares many similarities with its predecessor, from its portion sizes to its plating techniques. However, the overall aesthetic is completely different.
While Ala Kitchen’s dining room was decked out in shades of white and red, Fung’s Kitchen is painted with deep greens, rich browns and opulent golds.
Round tables are outfitted with rotating trays, allowing dishes to be shared more easily. This is especially convenient, as most of the items on the menu are meant for large groups.
Nanxiang soup dumplings ($7.50) come in sets of four. Served in a traditional bamboo basket, these tender steamed buns are stuffed with minced pork and savoury soup.
To avoid burning the inside of your mouth, be sure to bite a hole in the top of the dumpling. That way, you can sip the soup without getting scalded.
Drunken chicken with shaoxing wine ($8.99) is served chilled. It has a rich, slightly tart flavour and a soft, gelatinous texture.
By contrast, stir-fried shrimp ($12.99) are served warm, with a liberal amount of sauce.
Jellyfish with lettuce ($11.99) has a light, springy texture, similar to udon noodles. Like the drunken chicken, this dish is served cold, with a zingy marinade and a sprinkle of sesame seeds.
Glazed smoked fish ($11.99) is sliced into thin strips, then slathered with sweet soy sauce. The combination of the light, flaky fish and the flavourful glaze makes it all too easy to finish the platter before the main course arrives at the table.
Zhenjiang crystal pork ($9.99) is an eye-catching dish made from pork knuckle or trotters. Its unique appearance is the result of an extensive cooking process, which involves hours of careful boiling.
Despite its jelly-like consistency, each piece tastes like a regular slice of salted pork.
If you’re looking for a vegetarian option, try the marinated mushroom and bean curd wraps ($9.99). These thin, flaky wraps come swimming in a sweet and savoury sauce, which enhances the flavour of their fillings.
Shepherd’s purse yellow croaker soup ($13.99) is a colourful soup, made from eggs, herbs and fish.
Braised fish with green onions and garlic ($68) is an enormous dish from Fung’s special “reserve” menu.
Though the seasonings give it a memorable flavour, my favourite part of this dish was its texture: the meat is so tender that a light tap is all it takes to make it fall off the bone.
Fried eight treasure duck ($68) is stuffed with eight special ingredients, then fried to a golden brown. Rice, mushrooms and beans are just some of the delicious things you can find inside.
Each meal also comes with a complimentary pot of tea, which helps to cleanse the palate between dishes. 
Fung’s Kitchen is located at 3101 Kennedy Road, Units C17 and C18.