inthekitchen
The commitment to Asian f lavours
and ingredients drew strong support
from Winnipeg’s immigrant community,
including many international students
at the university who found themselves
missing home. The space expanded twice
in 2001 and 2002 to keep up with demand.
Tony travelled back and forth from China,
eating and researching dishes. Keeping up
on the pulse of contemporary cooking put
North Garden on the forefront of Chinese
cuisine in Winnipeg, the first in the city to
serve now-ubiquitous ginger beef.
These days, Chow travels less, and has
cut down the size of his menu. “At the
time, I would add one or two dishes from
every city I visited,” he recalls. “The menu
was too big.” Menus that stretch on for
pages are staples of Chinese restaurants,
but North Garden’s current 100-plus item
thr