The Pine

Wok Fire in Simcoe County

The converted garage on County Road 9 does not announce itself with ceremony. The building is bright, spare, and minimalist — a space whose neutrality functions deliberately, keeping attention where it belongs: on the twin 200,000-BTU commercial woks that anchor the open kitchen. This is, in architectural terms, a practical space for a technically demanding program. What happens inside is harder to categorize. Among Ontario's destination dining options, a Michelin-starred Chinese tasting menu in a town of fewer than 1,500 people occupies unusual ground. In the broader conversation about where serious Chinese cooking lives in Canada, The Pine in Creemore sits in a different bracket entirely from the urban dim sum halls and Hong Kong-style roast meat shops that define the form in cities like Toronto or Vancouver. It belongs, instead, to a small international cohort of restaurants where Chinese technique is applied with fine-dining precision in unlikely geography. Comparable projects include Restaurant Tim Raue in Berlin and Mister Jiu's in San Francisco — both cases where Chinese culinary grammar is translated through a different cultural lens and a tasting menu format. The Pine belongs in that conversation.

What Wok Hei Actually Means at This Scale

Wok hei , the Cantonese term for the breath or energy of the wok , is achieved by applying extreme heat rapidly to cooking oils and ingredients, creating a fleeting smokiness and char that vanishes within seconds of the food leaving the flame. In a domestic or mid-range restaurant kitchen, it is largely aspirational. At The Pine, the twin 200,000-BTU commercial woks are purpose-built to hit the temperatures necessary to produce it properly. That is a practical infrastructure decision with significant culinary consequences: it means the Maillard reactions, the volatile aromatics, and the split-second textural transformations that define the leading wok cooking in Hong Kong and mainland China are reproducible here in rural Ontario. This is the technical foundation on which the 14 to 18-course tasting menu is built, and it explains why certain dishes , the kind that in lesser kitchens arrive limp or steam-cooked by default , carry a different quality of finish at The Pine. The dual-wok setup also signals the pace and physicality of the cooking: this is not a kitchen defined by tweezers and resting plates, but by speed, heat control, and the kind of muscle memory that comes from years of professional wok work in professional Chinese kitchens.

The Menu as Geography

Chef Jeremy Austin's cooking in Creemore is rooted in time spent working in Italy, Hong Kong, and mainland China , credentials that appear not as biography but as method. The tasting menu moves through Chinese regional reference points while staying grounded in Ontario produce, a combination that produces dishes operating at the intersection of authenticity and localism rather than sacrificing one for the other.

The dish called The French Concession illustrates the approach precisely. Named for the historic neighbourhood in Shanghai where European urbanism inserted itself into a Chinese city, it places a French preparation inside a Chinese menu with the same matter-of-fact logic: sourdough roasted in kabayaki and browned butter, served with foie gras ice cream and sour prune jam. The cultural layering is structural, not decorative. Elsewhere, Send the Rice Down arrives as flat-iron beef tartare with pickled celery, doubanjiang celery-leaf emulsion, and green radish , the doubanjiang, a fermented broad bean and chili paste central to Sichuan cooking, doing the flavour-bridging work between the format (French tartare) and the culinary tradition being referenced. The steamed egg custard with bone marrow, fermented cabbage, chili sofrito, and whey emulsion carries that same logic: a Chinese textural anchor dressed with fermented and dairy elements that have no conflict with the technique but push the dish into a different register. Michelin's 2024 one-star award confirms that the program reads as coherent and technically accomplished at an international level, not merely interesting in its local context. For reference on what a Michelin-starred tasting menu looks like elsewhere in Canada, Alo in Toronto and Tanière³ in Québec City represent the broader field against which The Pine is measured.

Rural Destination Dining in Ontario

Ontario's small-town destination restaurant scene has a loose precedent in Eigensinn Farm in Singhampton, less than 40 kilometres from Creemore, where Michael Stadtländer has operated a farm-to-table format for decades on terms entirely his own. The logic is similar: a chef builds something ambitious in a rural setting, and the audience drives to meet it. What The Pine adds to that tradition is a cuisine type , contemporary Chinese , that has almost no precedent in this geography, which makes the drive north from Toronto (roughly 90 to 100 minutes, depending on traffic) feel less like a detour and more like the point. The move from Collingwood's main street to Creemore in the spring of 2023, after three and a half years in smaller quarters, gave the kitchen more space, more capacity, and the infrastructure to run the commercial woks properly. The 24-seat dining room with six positions at the chef's counter is still a small operation by any measure, but it is designed for the format. The counter seats face the kitchen directly, which at a wok-forward restaurant means watching high-heat cooking from close range , a different viewing experience from the white-tablecloth tasting counter formats more common at restaurants like AnnaLena in Vancouver.

Drinks and the Ontario Anchor

The wine and drinks program is concise and focused on Ontario producers, supplemented by international options added as the program has matured. That local-first orientation fits the broader ingredient philosophy: the kitchen sources locally while cooking with techniques developed in China, and the drinks program applies a similar logic, using the immediate region as the default frame of reference. Ontario wine pairings with Chinese-inflected cooking are not a well-established convention, which makes the program's choices more editorial than formulaic. For those coming from Toronto with time to spend in the region, the rest of the Simcoe County area offers additional reasons to extend the trip. The EP Club maintains guides to restaurants, hotels, bars, wineries, and experiences in Creemore for planning the broader visit. Further afield, Restaurant Pearl Morissette in Lincoln represents a different model of ambitious rural dining in Ontario, one with a natural wine program and farm-driven menus, and makes a useful counterpoint for understanding the range of what destination dining outside Toronto's city limits now looks like.

Planning a Visit

The Pine operates Wednesday through Friday with dinner service beginning at 6:30 PM, closing at 10 PM. On Saturdays, there is both a lunch sitting from 1 PM to 4 PM and an evening service from 6:30 PM to 10 PM. The restaurant is closed Sunday through Tuesday. The price range sits at the leading of the Ontario scale ($$$$), consistent with a 14 to 18-course tasting menu format in this peer set. The address is 7535 County Road 9, Creemore, ON. Given the seat count , 24 covers in total , and the Michelin recognition earned in 2024, advance booking is advisable; the combination of limited capacity and destination-level reputation creates genuine availability pressure, particularly on weekends. Those driving from Toronto should factor in the full journey to Creemore rather than treating it as a quick Collingwood detour: it is approximately 30 minutes beyond the Collingwood corridor, sitting deeper into Simcoe County.

Context in the Canadian Scene

Contemporary Chinese fine dining is expanding beyond the cities where it has historically concentrated. Baan Lao in Richmond approaches Southeast Asian cooking through a similarly rigorous tasting menu format, and ÄNKÔR in Canmore demonstrates that ambitious destination dining can establish itself in non-urban Alberta as readily as in Ontario. Elsewhere across the country, ARLO in Ottawa, Narval in Rimouski, and Auberge Saint-Mathieu in Saint-Mathieu-du-Parc each represent the broader national move toward restaurants that require a trip rather than a reservation made on the way home from work. Jérôme Ferrer's Europea in Montreal holds a different position in that field , urban, long-established, and operating at scale , which helps define what makes the rural destination model distinct: smaller, more dependent on intentional travel, and in The Pine's case, built around a culinary tradition with almost no local precedent in its geography. The Michelin star positions it among the most formally recognized tasting menu restaurants in Ontario, a province that is building a serious case for destination dining well beyond the Toronto city limits.

Frequently Asked Questions

Can I bring kids to The Pine?

The Pine runs a 14 to 18-course tasting menu at the leading of Ontario's price tier ($$$$), in a 24-seat room that includes a chef's counter. The format , extended, multi-course, with a kitchen-facing component , is better suited to adults or older teenagers who are comfortable with long, deliberate meals. Families with younger children would find more flexibility elsewhere in Creemore; the experience here is calibrated for seated attention across several hours.

Is The Pine formal or casual?

The room is minimalist and the converted-garage setting reads as low-key architecturally, but the program is as serious as the Michelin one-star recognition it earned in 2024 suggests. Creemore is a small Ontario town north of Toronto, not a city fine-dining address, so the dress code reality is likely smart-casual rather than jacket-required. The $$$$ price point and the tasting menu format mean guests should treat it as a considered occasion rather than a casual drop-in, regardless of what they wear.

What should I order at The Pine?

Menu is a set tasting format , 14 to 18 courses , so there is no à la carte selection. Chef Jeremy Austin's program, which earned a Michelin star in 2024, moves through dishes rooted in Chinese technique with Ontario ingredients: the steamed egg custard with bone marrow and fermented cabbage, the beef tartare built around doubanjiang emulsion, and The French Concession course (sourdough roasted in kabayaki with foie gras ice cream and sour prune jam) are among the documented highlights. The kitchen's wok hei technique is central to how the menu's flavours are produced, and several courses will carry that specific high-heat smokiness as a result.