When Shakir Al-Qanbar arrived in Canada just over a decade ago, he quickly noticed a gap in how Middle Eastern cuisine was represented. While shawarma and falafel dominated menus, the modern, evolving flavours he had grown up with in the Middle East were underrepresented. Out of this observation came East Tea Can, a Mississauga-based restaurant concept that opened its first location in 2016 and has since built a reputation for authentic cuisine served in an immersive setting.
“I felt that the restaurants here were serving great food, but not necessarily reflecting where food trends were heading in the Middle East,” explained Al-Qanbar, CEO and co-owner of East Tea Can. “We wanted to create a modern take on Middle Eastern cuisine, with a menu built around mezze, shared plates, and a vibrant dining experience.”
Creating an Immersive Dining Experience
From the outset, East Tea Can was designed to be more than a place to eat. The brand reimagined its interiors during the pandemic, transforming its dining rooms into spaces inspired by a Middle Eastern souq, or marketplace. Freshly baked bread emerges from ovens placed within view of diners, filling the restaurant with enticing aromas. Each table is greeted with warm bread as a gesture of hospitality, regardless of what is ordered.
“In many ways, East Tea Can is about transporting our guests,” said Al-Qanbar. “From the service to the menu selection to the atmosphere, we want people to feel immersed in the Middle East while they are with us.”
The menu reflects that philosophy. While shawarma is still present, the real focus is on hot and cold mezze, dips, grilled plates, and signature dishes such as saffron chicken skewers served tableside on hanging stands. A curated tea program adds another dimension, with servers suggesting pairings to complement the food. “We serve around six to seven teas, plus iced teas in summer,” said Al-Qanbar. “It’s not common in restaurants here, but pairing tea with food is something that sets us apart.”
Expansion to Downtown Toronto
East Tea Can’s first expansion came last year with a second location at The Well in downtown Toronto. The massive mixed-use development offered the restaurant an opportunity to introduce its brand to a new audience.
“That was our first expansion,” Al-Qanbar noted. “The Well felt like the right fit for us, because the scale and ambition of the project aligned with our own standards.”
The downtown location has required adjustments to the menu and service. “It’s very different from Mississauga,” he said. “At The Well, we do a lot of corporate lunches and catering for the surrounding offices. We had to adapt, but it has been amazing for us to experience a different type of customer base.”
Introducing a new Burger Concept
While East Tea Can continues to grow, Al-Qanbar and his team are preparing to launch a new concept this fall. Located beside the Mississauga restaurant, the smash burger concept will introduce a focused menu built around premium beef.
“It’s going to be small, unique, and very focused,” explained Al-Qanbar. “We’ll serve only two or three burgers, but we want them to be the best. We’re planning to use 100 percent Canadian beef, sourcing a single cut per batch rather than mixing wholesale cuts. It’s all about quality and simplicity.”
The 1,400-square-foot space is scheduled to open the fall, offering a fast-casual experience distinct from East Tea Can’s full-service model. “I wanted something that was easy to order, accessible, and quick,” Al-Qanbar said. “When I was in California, I was inspired by the popularity of In-N-Out. There isn’t really a similar concept here that combines that simplicity with premium quality.”
A Concept Designed for Growth
Although the smash burger concept is only opening its first location this fall, Al-Qanbar has an ambitious vision for the brand’s future. “Because it’s a small concept with a streamlined menu, we see a lot of opportunity for growth,” he said. “Once we launch and verify the demand, we expect to open another two or three locations next year.”
The Mississauga launch will serve as a testing ground, with lessons learned informing future openings across the Greater Toronto Area and potentially beyond.
Building on a Strong Foundation
Part of what makes expansion possible is East Tea Can’s existing operational structure. The Mississauga location spans 4,200 square feet, with a central kitchen that supports both restaurants in the plaza. “Because we have centralized production, we can control costs and maintain quality,” said Al-Qanbar. “That allows us to offer a premium product while keeping prices close to market levels.”
Weekends remain the busiest time, with the Mississauga restaurant baking up to 1,000 pieces of bread a day. Despite the volume, Al-Qanbar remains closely connected to the kitchen and to the guest experience. “I’m in the restaurant almost every day,” he said. “My personal favourite dish is the saffron chicken skewer, but I also enjoy our dips—especially the hummus.”
A Distinctive Role in Canadian Dining
With two East Tea Can locations and the upcoming launch of of the smash burger concept, Al-Qanbar is building a portfolio of concepts that reflect both his heritage and his entrepreneurial spirit. At its core, East Tea Can is about hospitality and cultural connection. “It’s more than food,” he said. “It’s about sharing our culture and creating moments for people.”
As Toronto and Mississauga continue to diversify their dining landscapes, East Tea Can and the smash burger concept represent how independent restaurateurs can carve out distinct spaces. By blending authenticity with innovation, Al-Qanbar has created one concept that transports guests to the Middle East and another that aims to elevate the humble burger.
Looking ahead, East Tea Can remains focused on deepening its reputation, while the smash burger concept is poised to become the brand’s fast-expanding counterpart. “We want to grow carefully, but we’re excited for what’s ahead,” said Al-Qanbar.
