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Trevor Lui started working in his parents' restaurant when he was a kid, eventually working his way up to the wok station, a hot, fast job that taught him almost everything he needed to know about food.

Almost. Lui worked in marketing and event planning for a few decades before returning to the kitchen as a chef and food brand developer behind Highbell Group, which is named for the restaurant he spent so much time in as the son of Chinese immigrants in Toronto. Lui now oversees a number of buzzy food concepts, including Joybird and Makan Noodle Bar, and in non-pandemic times, his team hosts pop-up restaurants and culinary events to bring people together over good food. 

Lui tells his story and shares 88 recipes inspired by this experience as a first-generation Chinese Canadian in his new book, "The Double Happiness Cookbook" ($32.99, Figure 1 Publishing). The book features some of the dishes he grew up cooking, including sweet and sour chicken balls and chow mein, as well as the dishes that have earned him acclaim as a restaurateur, such as BBQ pork on rice, sweet chili cauliflower wings and these Korean-Mexican bulgogi beef tostadas that include slices of pear and a garnish of tomato-corn salsa, lime crema and avocado. 

If you don't want to fry the tortillas to make them crispy, you could make the bulgogi, salsa and crema and serve this dish as a taco, or you could use store bought tostadas.