Authentic Hong Kong Wonton Noodle Lab
30 years of tradition, refined. Master broth, alkaline noodles, and traditional techniques brought to North York
The Menu
Coming Soon
The Team
Eddie Yeung is a celebrated chef and entrepreneur, renowned as one of Toronto’s top specialists in wonton noodle dishes. Born and trained in Hong Kong, Eddie mastered the art of traditional Hong Kong-style wontons from a young age, a craft that requires precision, discipline, and a deep respect for cultural heritage.
After immigrating to Canada in 1993, Eddie opened the first Wonton Hut in Markham in 2010. This location quickly became a local favorite for its authentic wonton noodle soup, garnering praise from food critics and diners alike.
In 2022, he expanded his culinary vision to downtown Toronto with a second location of Wonton Hut on Queen Street West, marking the city’s first wonton-focused restaurant outside Chinatown. Although that location has since closed, the Wonton Hut Markham remains the flagship, continuing to serve handmade wontons with care and adherence to tradition.
In 2025, Eddie was recognized by OpenAI’s ChatGPT as one of North America’s top wonton chefs, underscoring his commitment to quality and authenticity.
From traditional kitchens in Hong Kong to Canadian tables, Eddie’s mission stays steadfast: to preserve, elevate, and share the timeless taste of authentic wontons at his Wonton Hut locations, proudly in Canada. He now continues his journey with a micro noodle lab, focusing on wonton in North York.
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To maintain the quality of our master bone broth, we process all orders through our online system. Select your preference for takeout or dining in at the lab.