Fat Zhu Noodle Lab has officially opened in North York, bringing just six counter seats, three tables and a tightly focused menu of Hong Kong–style wonton noodles and slow-braised beef brisket.
The new spot comes from Eddie Yeung, the chef behind Markham’s longtime favourite
Wonton Hut. Born and trained in Hong Kong, Yeung spent more than a decade apprenticing under a traditional wonton noodle master before moving to Canada and opening Wonton Hut in 2010.
Though Yeung has spent years building his reputation in Markham and recently ex-
panded with another Wonton Hut location downtown, North York has always held a special
place for him. Though he’s built Wonton Hut into a Markham destination, North York is
where Yeung spent much of his teenage years after moving to Canada, making the opening
something of a homecoming.
That experience helped inspire Fat Zhu, a stripped-down concept where the focus is squarely on the bowl in front of you. House-made alkaline noodles, slow-simmered broths and classic Cantonese techniques are the foundation of the menu. There aren’t pages of
options to sort through. Bowls come in either a classic savoury broth or a spicier version in-
spired by Hong Kong’s typhoon shelter crab, known for its punchy mix of fried garlic, chili and aromatics.
With only six counter seats, the restaurant is designed to be intimate and efficient, whether
you’re grabbing a quick solo lunch or squeezing in alongside strangers for a bowl of noodles.
Fat Zhu Noodle Lab is now open at 1 Byng Ave. in North York.
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