Maybe it's no surprise, but Chinatown's not the first place you'd think to get a solid two-steamie-all-dressed-poutine combo. A new spot in the 1980s-era indoor shopping plaza, Place du Quartier, is aiming to change that.
Softly opened in mid-January 2026, Doboy is the collaboration between Eric Ku and Webster Galman of Dobe & Andy and Eric Lozaro Magno of Buboy (the name a portmanteau of the two restaurants). While the three chefs have built their reputations on honouring their respective culinary traditions, their micro restaurant isn't about Filipino comfort food or Hong Kong-style barbecue. Just locals who grew up on casse-croûtes and are building one anew as they watch the old haunts slowly disappear.
The menu is deliberately tight: steamies, toasties, Michigans, hand-cut frites, and poutine three ways—including one with gravy made from Dobe & Andy's roasted duck bones.
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