Six-seat noodle lab opening in North York this July
Chef Eddie Yeung brings micro-restaurant concept focusing on house-made wontons and slow-braised broths to 1 Byng Avenue.
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After closing his Queen West location of Wonton Hut, chef Eddie Yeung is pivoting to a streamlined concept: Fat Zhu Noodle Lab, a micro-restaurant seating just six diners.
"We wanted to get rid of the extra stress and build a small, high-efficiency business," Yeung said. "By keeping the menu amazingly simple and having a very small dining room, we can focus 100 per cent of our energy on making the food as good as possible."
The tiny restaurant will serve an ultra-focused menu featuring house-made black tiger shrimp wontons, slow-braised beef brisket and tendon, two styles of slow-simmered broth (a 10-hour master and a spicy one), and two kinds of noodles (egg, rice) sourced from a local noodle master.
Fat Zhu Noodle Lab opens this July at 1 Byng Avenue, right by Yonge, in the space previously occupied by Sang Ji Fried Bao. The location holds particular significance for Yeung: "I spent my childhood here in North York after moving to Canada from Hong Kong in the early '90s. Coming back to open a business on this stretch of Yonge Street feels like a true homecoming."
Yeung's original Wonton Hut location in Unionville continues to thrive after 16 years. The new North York venture represents a deliberate shift toward efficiency and quality over scale—proof that bigger is not always better in the kitchen.