Bill's Lobster
In the lesser frequented East Chinatown of Toronto, Bill's Lobster remains a staple in the heart of a neighbourhood that is vastly undergoing an inevitable transformation.
At a glance, the unassuming fish market does little to boast its merit. Much of the aesthetics haven't changed since its inception, and that's largely due in part to the fact that it's never had to. The distressed paint and seemingly misplaced furnishings emit a stoic sense of validated self-awareness. Bill's Lobster knows exactly what it is and confidently allows the quality of their products and services to define them as a fishmonger.
Within the storefront, ample sized pods of husky Nova Scotia lobsters tread the waters in the commercial tanks that line the storefront window. Displayed in the serve-over counters and atop evenly scattered surfaces of crushed ice is a carefully curated selection of responsibly sourced seafood. The words wild, organic, and dry regularly precede descriptions to ensure customers that the products are free of treatments used to manipulate their appearance and a keen adept inspection of these said products will easily reaffirm the claims. The respect that is exhibited towards the seafood here is exemplary of a reputable fishmonger and shows why Bill's is among the highest regarded in the city.
Bill Cheng—a first-generation immigrant from Hong Kong—opened the doors to Bill's Lobster in 2000 on a Gerrard St. East strip unfavourably situated between two competitive supermarkets. Still, Mr. Cheng has managed to sustain success by consistently enforcing his principles of quality, integrity and honesty through his workmanship. Kind of the opposite from what one would expect from the value-driven and ethically questionable practices that are often associated with a Chinatown establishment.
Recently Bill has had the pleasure to have his eldest son, Mike Cheng, decide to commit more time to the family business. They now work alongside one another where Mike seems to be doing more of the heavy lifting with an earnest passion that is daring to assume more responsibility. It is a somewhat uncommon trend for a second-generation Chinese-Canadian to take interest in their parent's business, but it is most definitely appreciated by the rest of the community.
Throughout the years, East Chinatown has seen many changes, but the ones to come are likely to affect the landscape more drastically. Most of the remaining operating Asian businesses will presumably succumb to gentrification and East Chinatown may no longer even be recognized as a Chinatown for much longer. In spite of that, thanks to the strong foundation of principles and the dedication from Mr. Cheng and his family, Bill's Lobster will undoubtedly remain an institution and continue to encapsulate a part of Chinese-Canadian history for as long as good seafood is appreciated by the people of this city.
Bill's Lobster Fish Market 599 Gerrard St E Toronto, ON M4M 1Y2 (416) 778-0943