Chez Wa is a wine and sake bar that pairs flavourful drinks with Asian-inspired entrees.

The bar began as a series of pop-ups, taking over restaurants in North York and the Fashion District before establishing a permanent presence on College Street. 

During this period, the project was known as the Wine Pairing Company and partnered with guest chefs to create memorable meals for adventurous diners. It was only after moving to its current location that the team adopted the "Chez Wa" name.

Co-owner Tia Zhang explains that "Chez Wa" is meant to be a pun on "chez moi", a French expression meaning "my place". Tia's partner, Kevin Guo, elaborates that "wa" is the Chinese word for frog, which happens to be one of Tia's favourite animals.

Frog-themed decor can be found throughout the dining room, on plates, pottery and even the corners of the menus.

The bar's logo, which features, appropriately, a hand-drawn frog holding a wine glass, was designed by Tia herself and underscores the team's whimsical approach to food and drinks.

Tia explains that the bar was born out of her own desire to explore different flavours, developed through her personal experiences during the pandemic. 

During this time, Tia was working in Shanghai and noticed that many restaurants were pairing wines with unexpected dishes. Curious to see how Torontonians would react to these pairings, Tia began experimenting with different combinations, before unveiling her creations in early 2025.

Kevin describes the menu as being "a bit of a fusion", mixing elements from North American, European and Asian cuisine.

He also notes that the team wanted to show diners "a different side of wine" by highlighting flavours that aren't commonly seen on restaurant menus. Takachiyo Origarami ($8) is a smooth, fruity sake with notes of melon and menthol. Its cloudy appearance is a byproduct of its unique filtration process.Unico Zelo Estoterico ($17) is a unique "orange" wine, made by fermenting white grapes on their skins. Its tangy, acidic flavour pairs well with bold dishes, such as spiced meat or fermented vegetables.Bread and Furu spread ($9) is a simple yet effective appetizer, consisting of freshly baked bread and a silky tofu-based spread, seasoned with sesame oil.Crispy laonai potatoes ($11) are crunchy on the outside and soft on the inside, with a zesty flavour that keeps you coming back for more. A creamy dill-based dipping sauce is served on the side, preventing the spice from becoming too overwhelming.Drunken shrimp ($16) is a chilled seafood dish with a light, umami flavour. Served in a pool of Shaoxing wine, the titular shrimp are paired with cherry tomatoes, osmanthus and green Sichuan peppercorn, giving them a unique aftertaste.

Hongsuantang mackerel ($19), already Chez Wa's most Instagram-famous dish, consists of sushi-grade mackerel, marinated overnight in vinegar and served with fermented tomato and chili sauce.

Olives and peppers are added for a savoury kick, while a drizzle of litsea oil ties all the ingredients together.

Shaojiao beef tartare ($24) is an inventive take on beef tartare, made with porcini, pickles and chili oil. The dish is topped with a layer of egg yolk, which itself is topped with shallots.

A sliced baguette, made with dough from the owners' neighbours, is served on the side.

Mapo tofu campanelle ($19) is a delicious mixture of silken tofu, ground beef, doubanjiang, and Sichuan pepper, spread over a bed of crinkly bell-shaped noodles. Of all the dishes we tried, this was my favourite.Zhongcha duck ($22 / regular, $29 / large) is dry-aged with orange peel and Sichuan peppercorn, then seared and smoked with dahongpao and applewood. The final touches are a dash of sesame oil and a smattering of scallions.Chez Wa is located at 617 College Street.