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The Globe and Mail

Try out this foodie-approved Chinese New Year feast

Steamed fish with lime and chile

Fred Lum/The Globe and Mail

Toronto foodies were in for a treat late last year when Andy Ricker and Danny Bowien joined GwaiLo's Nick Liu at Senses restaurant to raise money for the Stop Community Food Centre. While Ricker, who runs Pok Pok Phat Thai in New York and will soon open Whiskey Soda Lounge, is a serious Thai cook honouring authenticity, Bowien is known for his outrageous style melding iconic American food with Chinese at Mission Chinese Food. The chefs shared ideas for a Chinese New Year menu.

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