We can pivot in challenging times.

How restaurant owner Peter Chiu adapted his Toronto business during lockdown

By K.J. Aiello | June 9, 2021

While his restaurant business began six years ago to serve healthy food with authentic Southeast Asian ingredients, during the pandemic Peter Chiu added comfort food which became a hit. Photograph by Chris Donovan, Documentary Media ’22

When Peter Chiu (Hospitality & Tourism Management ’08) opened the first Basil Box restaurant in 2015, he wanted to adapt the concept of the street markets of Southeast Asia, using authentic ingredients, but cooked for the health-conscious North American clientele. Before lockdowns started in mid-March 2020, there were 17 locations across Canada and business was strong. But that’s since changed.

“Our volumes have dropped close to 90 per cent compared to what they were prior [to the pandemic],” says Chiu, who made a difficult but necessary decision to temporarily close many stores at the onset of the pandemic. This forced his team to brainstorm ideas such as frozen food preparation and fresh meal kit delivery. When these initiatives proved successful, Chiu was able to bring back some key staff. But at the time, with the future course of the pandemic unknown, Chiu still needed another solution.

Peter Chiu and colleague in the Basil Box kitchen. Photograph by Chris Donovan, Documentary Media ’22

A hand sprinkles peanuts on a bowl of food

Making health-conscious meals with authentic ingredients. Photograph by Chris Donovan, Documentary Media ’22

“We started to accelerate our menu development plans,” he says. This led to something Chiu never thought he’d venture into: comfort food, with a Basil Box twist. Chiu launched Street Kitchen by Basil Box, which includes his award-winning double fried chicken and satay mac and cheese.

Despite Street Kitchen becoming a staple in a few of their locations, things are still tough. Chiu faces the possibility of closing some locations, although the flagship location at Ryerson University will remain. “We’re trying our best,” he says.

The Basil Box team brainstormed ideas such as frozen food prep and fresh meal kit delivery. Photograph by Chris Donovan, Documentary Media ’22

K.J. Aiello is a Toronto-based writer whose work has been published in The Globe and Mail, Chatelaine, Toronto Life, This Magazine and West End Phoenix, among others. She was a moderator at the 41st Toronto International Festival of Authors.