In case you need a refresh, the Bib Gourmand distinction is awarded to restaurants that offer multi-course meals at reasonable prices. And while all are unique and the “price” varies from country to country, the standard for quality remains the same.
That’s why every Friday, we’re highlighting our Bib of the Week: where to go, what to order, the best time to stop by, and everything in between. So whether it’s a creative Latin American focused menu in Denver or Italian favorites in a Washington, D.C. hotspot, our selection of Bib Gourmand spots will leave both you and your wallet satisfied.
Tucked within the belly of Kensington Market in Toronto, this high energy spot aims to celebrate regional Chinese food culture. And with Chinese homestyle dishes pulled straight from Sichuan and Guangdong like charred silver needle noodles and Hong Kong French Toast, it delivers on flavor and then some.
But don’t take our word for it, check out what our Inspectors had to say here, and below, learn from the team on what you need to know before you go.
What is the dish to order at Sunnys Chinese?
Our Husband and Wife beef is my litmus test for any good Sichuan restaurant. It requires a lot of work to prepare properly, so if this dish is great, then you know that everything to follow will be equally tasty. For our version of this dish, we slowly cook beef tripe, tendon and shank in our master stock. We then chill the beef in the stock before slicing it and tossing it with our sichuan chili oil, peanuts and chinese celery.
What price range can customers expect at Sunnys Chinese?
Around $60-$80 per person.
When is the best time to stop by?
Anytime we are open!
What was the idea behind Sunnys Chinese?
Sunnys Chinese is inspired by high energy dining cultures found throughout China. From Shaokao spots in Chengdu and Xi’An to Dai Pai Dongs in Hong Kong, we looked to regional traditions to create an experience that’s casual and playful. We love showcasing how well Chinese food can pair with an excellent bottle of wine or cocktail.
How would you describe your approach to food and cooking?
Our approach to the food in both of our restaurants is focused on representation versus creativity. We aim to represent regional Chinese food in a way in which we can be proud.
How did you conceive of a menu that is delicious, yet good value?
We put a lot of effort into providing our guests with a great value experience. The food we cook is not centered around luxury ingredients, and we often utilize undervalued ingredients like offal and lesser known cuts, which allows us to create great value. It can often be more work to get something like beef tripe to taste great, but the payoff is well worth it.
Hero image: Gabriel Li/Sunnys Chinese
