Toronto based SPATULA Foods is the newest, innovative gourmet meal subscription service to deliver prepared meals directly to your home. The difference here is that all meals are developed by local chefs, and are flash frozen to be removed from the freezer and ready in 10 minutes. That’s “at least three times faster than a meal kit, and about four times quicker than delivery apps,” said Ian Weng, CEO & co-founder, and former Head of Strategy at Uber Eats Canada. The other kicker here is that most of these delicious options are available starting at under $12 a plate. 

Michelin trained chef, Top Chef Canada Finalist, and TikTok sensation Wallace Wong, is a co-founder of SPATULA, and heads up culinary operations to oversee recipe development and ensure all dishes are uniquely engineered to match the quality a chef would demand if serving the dishes at a restaurant. “Our meals are specially engineered so you can’t detect they were previously frozen,” said Wong. 

SPATULA meals are made with high quality ingredients, and with many developed by local chefs who receive a portion of sales from their SPATULA creations. Meals are flash frozen at the height of freshness so customers can enjoy a foolproof, mouthwatering dish at their convenience at a fraction of the cost of eating out or ordering food delivery. Dishes are internationally inspired to celebrate the diverse cultures and flavours that influence how Canadians eat, and are created in each chef’s own, unique signature style. 

SPATULA meals include: Braised Beef Bourguignon with Pearl Onions and Pomme Purée, created by Parisian born Chef Romain Avril; Singapore Black Pepper Udon with Shrimp and Gai Lan, created by Masterchef Canada winner Chef Eric Chong; Wild Mushroom Truffled Risotto with Parmigiano Reggiano, created by Chef Wallace Wong; Butternut Squash Fusilli with Pancetta, Sage, and Pumpkin Seeds, created by Chef Eugene Wong; and Chef Ryan Hinkson gives southern comfort a makeover with his Honey Bourbon Chicken with Cajun Dirty Rice and Escovitch Pickle.

Honey Bourbon Chicken with Cajun Dirty Rice and Escovitch Pickle

Southern comfort gets a vibrant food culturalist makeover in this dish from Chef Ryan Hinkson. Dive into the sticky, sweet, bold flavours featured in this Honey Bourbon Chicken, which is served on a bed of flavourful dirty rice. With a history as deep and rich as each bite itself, dirty rice can be traced back to the late 1700s in Southern Louisiana and is also known as Cajun Rice. No need to worry if you’re not a spice-lover, this dish favours interesting textures and bright colours over pure heat.

Creamy Basil Pesto Bucatini with Fior di Latte and Sun Dried Tomatoes

Slurp and swirl your way into a heavenly bowl of this colourful pasta dish. Balance is the name of the game with our Creamy Pesto Bucatini, striking the perfect note between rich depth and acidic brightness. The velvety pesto sauce brings a touch of citrus, the fior di latte offers an ooey gooey delicate sweetness, and sun-dried tomatoes taste like a ray of, well… bright and tangy tomatoey sunshine. Buon appetito!


Each SPATULA recipe option arrives in a flash frozen, vacuum sealed pouch with each dish containing two generous helpings, and a complimentary spatula to help with meal prep. There are also cooking instructions, ingredients, nutritional information, and tutorial videos online for each of the dishes to walk you through the easy steps.

Meals are available to order weekly via a customizable subscription platform. SPATULA currently services the GTA, with plans to roll out its service and model of working with local chefs, and creating locally produced recipes, across the country. For a complete list of SPATULA’s amazing recipes visit SPATULA Foods 





About the Author

Bryen Dunn is a freelance journalist based in Toronto with a focus on tourism, lifestyle, entertainment and community issues. He has written several travel articles and has an extensive portfolio of celebrity interviews with musicians, actors and other public personalities. He’s willing to take on any assignments of interest, attend parties with free booze, listen to rants, and travel the world in search of the great unknown. He’s eager to discover the new, remember the past, and look into the future.