Defining Canadian cuisine, for me, is easy. It’s one word…”possibilities”. As food travels from region to region, as immigration patterns evolve, so does our food culture. And with that, comes the challenge for agricultural production. Anju is a terrific example of how Canadian cuisine is being enriched with flavours from every corner of the world.
Chef Roy Oh was born and raised in Edmonton, Alberta. His parents were immigrants and as is typical, they were insistent in encouraging that their children should experience Canadian culture and food as well as knowing their own very traditional Korean cuisine. “We would eat MacDonald’s, pizza, bacon & eggs, steak, fries, nachos, etc as well as kimchi stew, Korean bbq, sweet & sour pork, short rib soup, etc.”
When he first started cooking he admits that he didn’t know what ‘local’ or ‘sustainable’ meant, but as he got to know the industry, he became more and more aware of these terms and how it affect our environment and economy. His goal when opening Anju became to showcase Korean food from a Canadian perspective. “Almost all of our proteins are Canadian and we’re using as much locally grown vegetables as possible. One of the struggles we have is because of our volume, a lot of local producers aren’t able to supply us with the quantity needed for our restaurant.”
But he’s learning and is determined to ensure that Anju’s menu reflects both Alberta and Canada.ANJU Editted Food_Day_Canada_2019
Contact Anju at the number below to reserve a Food Day Canada table.
Contactez Anju directement, au numéro ci-dessous, afin de faire votre Journée des terroirs réservation.
322 – 17 Avenue SW,