Last year, one of New York City's hottest new restaurants opened up in a Columbia University dorm room. While no enterprising Ryerson or UofT students have started an ivory tower eatery just yet, one local chef is getting creative with space in order to offer up her molecular gastronomy to hungry Torontonians.

For the past month and a half, Cindy Fung has been hosting supper clubs and boozy brunches in the party room at her Regent Park-area condo with her food-focused start-up Preserve Indulgence. "It's been a very long time coming," she says.

After studying criminology and psychology during undergrad, Fung decided to pursue a culinary career and eventually landed an internship with Master Chef Canada's Alvin Leung at his Hong Kong restaurant Bo Innovation. That's where she honed her skills.

Now, she's bringing them back home to Preserve Indulgence, which focuses on pop-up meals. "We really utilize science and technology and art to kind of form our cuisine," she says.

Each week at her supper club, she and her team of sous-chefs serve a seven course tasting menu, which changes monthly. She encourages guests to BYOB, just like they would at any other dinner party. Her three-course Sunday brunches, on the other hand, come with bottomless pho Caesars and lemonade mimosas.

While Fung is realizing her goal of creating a restaurant-like environment to showcase her cooking, she also loves bringing diners together.

"It's a little bit of a match-making service where people get to meet new people," she says. Although she doesn't mean romantically. "It's a mingling service."

You can book a spot at a supper club or brunch online.

Photo by Meghan Tiernan.