Money, Money, Money

Photos by Juno Kim, Leila Kwok, Provoke Studio & Kindred Spirit.
At Anh and Chi, the popular Vietnamese restaurant on Main Street, there is always a lineup of people hungry for the crispy spring rolls and fragrant pho. But even there, co-owners Vincent and Amélie Nguyen have struggled.“It’s crazy,” he says. “Just in the last four months, we’re full. But we’re just breaking even, and we’re Anh and Chi. It’s the food costs, it’s the supply costs, it’s the labour cost. Our bowl of pho that was $16 is now $20.”
Chefs Robert Clark and Julian Bond have been friends since they cooked together at Star Anise in 1992.
Now, they’ve created a culinary consultancy called Aramé, whose mandate is promoting the sustainability of the restaurant industry.