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Meet Chef Forrest Liu of Terre Rouge

Everyone knows that the best parties always end in the kitchen. With our series, Kitchen Party, we’re sitting down with Feast On Chefs to get to know them, and the local foods that inspire them, a little better.

Chef Forrest Liu

Terre Rouge

Markham, ON

What’s your favourite seasonal ingredient?

I am all about glorifying the humble potato! First, it’s important to get them from the ground to plate as soon as possible but it’s versatility and possibilities are what make this ingredient king for me! Perfect for chips, frites to eat whipped or in a gratin, they’re always a delicious accompaniment. Best of all, they’re economical, filling and nutritious.

What’s your drink of choice?

A Tom Arnold – it’s refreshing, the acid cleans the palate, and it complements a variety of dishes very well.

Most underrated ingredient?

Duck legs are to me probably the most underrated game in this country. Because the legs are so lean, I generally cook them long and slow with plenty of beer or vegetable stock to help prevent them from drying out. With duck fat more available now, I encourage you to try this method of cooking the legs. Once they become tender, I deep fry them to get the skin crispy and when I finish cooking them in the oven, I glaze them in a sweet teriyaki sauce, which also protects them from drying out and offsets gamy taste. There is a bit of effort involved in this cooking duck leg, but when done correctly, the meat will fall right of the bone and I’m sure you’ll love the result. Start this recipe at least a day ahead.

Favourite restaurant?

Nothing bests good old street food, and Pho Tien Thanh has the best pho in town!

Off-duty, what are you most likely to be cooking at home?

My wife and I both work in the restaurant industry so we’re always on the go, and barely at home! Our favourite, by far, is preparing traditional Chinese chicken broth with ginseng. It’s a transformative dish that goes well over rice, noodles, or with a fresh baguette, plus it doesn’t take too much time to cook. The best part – we can store it easily, eat over the course of several days, heat it up easily.

What’s the best part of working with Ontario food and drink?

First and foremost, the ingredients are really fresh and we love supporting local producers. Working in the industry, helps us understand the process of the food chain, and this really gives us the chance to offer our customers the best possible ingredients in Ontario!

Why is Feast On important to you and your restaurant?

This is a great platform to meet like-minded industry players across Ontario… from chefs, producers and farmers we’re so thrilled to be part of the Feast On community. So far, this experience has been tremendous, not even one month in, and we’ve already partnered with King Cole Ducks for tastings at the upcoming Restaurants Canada Show. Truly something we would not be able to do on our own, with so little time, nonetheless, a partnership we are grateful for!

Fill in the blank: “If I entered a competitive eating contest, I’d definitely win if the item was _______”.

Cheeseburger, as it’s the perfect combination between fat & acidity.



York Durham Headwaters