Originally from Northern China, Bellen Tong trained at the prestigious George Brown Culinary School in Toronto. She cofounded Miss Bāo in Kingston in 2019. She is known as a leader in sustainable food services.
1. Where does your interest in cooking come from?
My love of cooking began at home, where food was the heart of family connection. With both of my parents busy with their careers, many of my childhood memories revolve around my grandfather preparing Chinese New Year dinners and my father, who was seldom home, cooking something special for the occasion. For me, food has always meant togetherness, celebration, and the rare moments when everyone gathers around the table.
2. You studied engineering at Queen’s University: what inspired you to open Miss Bāo?
After graduation I followed my passion for food. I trained as a chef at George Brown and worked in various kitchen roles for several years. I found myself drawn to the intersection of creativity, community, and the meaningful moments food can create. Becoming a chef felt like a way to merge those passions and make a tangible, daily impact. Silo London, the world’s first zero-waste restaurant, which blends culinary innovation and sustainability, reshaped how I view the possibilities of the hospitality industry.
3. How do you work to reduce Miss Bāo’s environmental impact?
Sustainability is at the core of what we do at. Zero-waste is a process and a guiding principle, not a static goal. Currently, we divert 98.5% of our waste through composting, upcycling, recycling, and thoughtful menu design. But our focus goes further: reducing single-use items – even what’s recyclable – sourcing locally, conserving energy, and experimenting with fermentation and preservation to extend the life of ingredients. And composting on-site creates high-quality soil for the community.
4. What dish brings you back to your childhood?
Bāo, in particular, connects me to home. The smell of steaming dough and simmering ingredients is comfort food that carries memories of family and care. I always love preparing seasonal dishes that highlight local farmers and tell a story through ingredients. Comfort food is my favourite. I could eat a braise, stew, or hearty dish every day. I shop at the Memorial Centre Farmer’s Market every week. I generally don’t buy or use processed foods in my cooking.
5. What’s on your menu for winter?
Our focus is on comfort and warmth, with a seasonal menu that features dishes built around root vegetables, preserved ingredients, and deep, slow-cooked flavours – cozy yet refined. Each member of our team contributes to designing recipes, testing dishes, and sharing ideas. It’s collaboration, not a single vision, that makes us unique. We’re participating in Kingstonlicious [running Feb. 2–March 31] with the goal of creating even more exciting and innovative dishes for guests. I most enjoy cooking for people who are curious, who come with an open mind and are excited to try something new or think differently about food. Cooking for them feels like a true dialogue.
