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Ten Mile Aroma （十里香
The application begins on 1 March and ends on 30 November 2013, lasting for 9 months.
There are 136 excellent Asia restaurants signed up, coming from some states of Canada with most Chinese dwelling in, e.g., BC, AB, ON, QC, NB and NS.
Finally, 70 restaurants stood out and won the award of “The Best Asian Food in Canada” through comprehensive assessment i-n four aspects.
To make official catering organizations, media, our audiences and customers around Canada know about the news of restauran-ts getting awards, Asia Star TV produced a special program for awardees this year, namely, “Catering Star”, aiming to showcas-e the highlights of awarded restaurants and the business philosophy of restaurant owners, as well as their comments on the ac-tivity.
Ten Mile Aroma （十里香）
Seats: 60
Add: 428 Dundas West.,Toronto, ON M5T 1G7
Founded Time: 2009
Tel: 416-916-8170
Website: http://tenmilearomachinese.com
The restaurant types: Dine in Take Out
Owner: Shuang Liu
Introduction of the restaurant:
So far, which opened in November 2009, with a very small restaurant by several media reports, and was voted one of the best 100 restaurants in North America.
The dumplings, steamed buns, noodles are authentic northeast taste, if you like a salad, so the spinach salad here will make you satisfied. If you like to barbecue, the roast mutton is absolutely delicious, for you and the food you eat is very fresh.
Restaurant news:
Part 1
ASTV:When did you come to Canada? Would you please tell us how you felt about Canada at the beginning?
Owner:I moved to Canada with my family in 2006. We loved this city very much, including the environment and culture, and we soon fit into the local life.
Part 2
ASTV:When did you start your business? What was the greatest challenge when you tried to start your business? And how did you overcome it? Please brief to us how you managed to start the restaurant.
Owner:I started business in 2006. During the 3 years from 2006 to 2009, I worked in a Thai restaurant and an Indian restaurant, then I started to operate the restaurant in 2009.
Challenges: I served as a chef in restaurants and worked for others, so I had to be considerate all the time and exerted myself to the fullest. I was somehow stressed.
Countermeasure: I kept learning and improving. I strove to make best foods for customers. That somehow laid a foundation for running my own restaurant.
Part 3
ASTV:When did the restaurant start business? Why do you think you can succeed today? What’s the key to your success? And what’s most special about your restaurant?
Owner:My restaurant started in 2009.
Uniqueness: My restaurant is welcomed by so many customers mainly because of the taste uniqueness of our foods, which accord with the local flavor; also I have a team of outstanding staffs to work for our restaurant and serve our customers.
Part 4
ASTV:The rise of commodity price and labor leads to higher cost of running a restaurant. How would you handle such a situation?
Owner:To reduce unnecessary wastes.
Part 5
ASTV:Many successful entrepreneurs will choose to conduct philanthropy, like offering donations to some hospitals and schools. What do you think of this?
Owner:We usually sponsor organizations of some universities and some Chinese communities, trying our best to help them.
Part 6
ASTV:Congratulations again to you and your restaurant for winning the honor of “the Best Asian Food in Canada 2013”. How do you feel about it?
Owner:We Chinese should support each other and take care of each other; facing the current situation of the industry, we should hold a positive attitude and set a good example.
There are 136 excellent Asia restaurants signed up, coming from some states of Canada with most Chinese dwelling in, e.g., BC, AB, ON, QC, NB and NS.
Finally, 70 restaurants stood out and won the award of “The Best Asian Food in Canada” through comprehensive assessment i-n four aspects.
To make official catering organizations, media, our audiences and customers around Canada know about the news of restauran-ts getting awards, Asia Star TV produced a special program for awardees this year, namely, “Catering Star”, aiming to showcas-e the highlights of awarded restaurants and the business philosophy of restaurant owners, as well as their comments on the ac-tivity.
Ten Mile Aroma （十里香）
Seats: 60
Add: 428 Dundas West.,Toronto, ON M5T 1G7
Founded Time: 2009
Tel: 416-916-8170
Website: http://tenmilearomachinese.com
The restaurant types: Dine in Take Out
Owner: Shuang Liu
Introduction of the restaurant:
So far, which opened in November 2009, with a very small restaurant by several media reports, and was voted one of the best 100 restaurants in North America.
The dumplings, steamed buns, noodles are authentic northeast taste, if you like a salad, so the spinach salad here will make you satisfied. If you like to barbecue, the roast mutton is absolutely delicious, for you and the food you eat is very fresh.
Restaurant news:
Part 1
ASTV:When did you come to Canada? Would you please tell us how you felt about Canada at the beginning?
Owner:I moved to Canada with my family in 2006. We loved this city very much, including the environment and culture, and we soon fit into the local life.
Part 2
ASTV:When did you start your business? What was the greatest challenge when you tried to start your business? And how did you overcome it? Please brief to us how you managed to start the restaurant.
Owner:I started business in 2006. During the 3 years from 2006 to 2009, I worked in a Thai restaurant and an Indian restaurant, then I started to operate the restaurant in 2009.
Challenges: I served as a chef in restaurants and worked for others, so I had to be considerate all the time and exerted myself to the fullest. I was somehow stressed.
Countermeasure: I kept learning and improving. I strove to make best foods for customers. That somehow laid a foundation for running my own restaurant.
Part 3
ASTV:When did the restaurant start business? Why do you think you can succeed today? What’s the key to your success? And what’s most special about your restaurant?
Owner:My restaurant started in 2009.
Uniqueness: My restaurant is welcomed by so many customers mainly because of the taste uniqueness of our foods, which accord with the local flavor; also I have a team of outstanding staffs to work for our restaurant and serve our customers.
Part 4
ASTV:The rise of commodity price and labor leads to higher cost of running a restaurant. How would you handle such a situation?
Owner:To reduce unnecessary wastes.
Part 5
ASTV:Many successful entrepreneurs will choose to conduct philanthropy, like offering donations to some hospitals and schools. What do you think of this?
Owner:We usually sponsor organizations of some universities and some Chinese communities, trying our best to help them.
Part 6
ASTV:Congratulations again to you and your restaurant for winning the honor of “the Best Asian Food in Canada 2013”. How do you feel about it?
Owner:We Chinese should support each other and take care of each other; facing the current situation of the industry, we should hold a positive attitude and set a good example.