Callaloo + Chow: Trini-Chinese Feature Menu Pop-up

Celebrate the bold, vibrant flavours of Trini-Chinese cuisine—a unique fusion of Trinidad & Tobago seasonings and traditional Chinese dishes at a one-night-only event showcasing the rich cultural blend of Guangdong (Chinese) and Caribbean traditions through a menu by award-winning Fu’s Repair Shop’s Chef Winnie Chen and Cafe Caribbean’s Nadine Lewis and Pat Ross.

Discover the depth of flavour and history behind this fusion with dishes that integrate callaloo—Trinidad’s national dish—and chow, a Cantonese cooking technique that uses high heat to bring out bold, fresh flavours. Callaloo, a rich and velvety stew made with dasheen leaves, okra, pumpkin, coconut milk, and spices, has roots in the culinary traditions of enslaved Africans in the Caribbean. This collaborative dinner not only offers a feast for the senses but also a journey through history, exploring how Chinese indentured workers brought their techniques to the islands, adapting them to local ingredients and creating a new culinary tradition.

Guests can enjoy a feature food and beverage menu February 20-23 which can be ordered a la carte. You can reserve your table directly from Fu’s Repair Shop using their OpenTable booking system.

This one-of-a-kind experience reflects the creativity and resilience of cultural fusion, offering guests a delicious glimpse into diversity and heritage shaped by migration, adaptation, and the spirit of innovation that defines Trini-Chinese cuisine.