397 Roncesvalles Ave Toronto, ON M6R 2N1
Roncesvalles’ Cambodian restaurant Tuk Tuk Canteen transformed into takeout-friendy concept Ding-a-Wing amid the pandemic. Although Ding-a-Wing was born out of Toronto’s ongoing dining room closures, chef and co-owner Mike Tan had been looking for the right opportunity to bring the fried chicken concept to life for more than a decade. The restaurant’s name is a tongue-in-cheek nod to Chuck Berry’s song “My Ding-a-Ling.” Ding-a-Wing’s crispy fried chicken is brined in a mix of lemon, thyme and smoked paprika before being dredged in buttermilk and deep-fried. It’s served in whole or half portions or nestled in sandwiches. They also do breaded chicken wings and sides like spicy cayenne-salted fries.
