The Humble Lotus is proof that not all businesses are born out of the desire to make money.
When Jared Wood and My Nguyen receive tips, they give it all to charity.
Tucked underneath a multi-storey apartment building just outside the edge of downtown Kitchener, the couple’s grab-and-go sushi marketplace prides itself in its commitment to sustainability, humility, and most importantly, charity.
As customers come in, they are welcomed by a bluish-green wall adorned with hand-milled, northern red cedar wood slabs, all sustainably harvested from Huong Hai Zen Forest in Actinolite, Ontario – a symbol of commitment to sustainability.
The couple, no matter how busy, greet their customers with a warm welcome and a big smile – an introduction to the store’s humility.
Then as customers look around, they will see beside the colourful fish display a miniature figurine of Buddha. Behind it is a sign that says “100% of tips will be donated to Food4Kids Waterloo Region,” a local charity that addresses childhood hunger in Waterloo Region.
It sounds heartwarming and amazing – and it is. It’s proof of the owners’ commitment to charity.
Wood and Nguyen started the Dharma-inspired sushi market in 2022. Dharma refers to the teachings of Buddha, which the two embody in their personal lives and
business.
They believe in karma, giving back, and community building, so they applied these directly in their business model.
“It’s not a religion,” said Nguyen, pointing to a Buddhist saying on the wall above their kitchen.
“We’re here to show everyone that the Buddhism way… is a way of life and conducting oneself. And that should carry forward through life, through family, through friends, through business.”
Against all odds, like a lotus flower
The shop was a 20-year dream in Nguyen’s mind, one that she and Wood had to bring to life amidst its many challenges. The owners named it after Lotus, their daughter.
Lotus is a “miracle baby,” said the couple.
“All the doctors were telling us it’s not going to work,” Wood recalled during his wife’s pregnancy. He said doctors told them Nguyen cannot carry the baby through the full term.
But like a lotus flower that only grows in “unimaginable conditions that you would not grow a beautiful flower on,” Lotus was born.
In Nguyen’s mind, Lotus was born because “it was meant to be.”
In fact, it was not only Lotus’ birth that was a miracle. Nguyen said their Buddhist Zen master called Lotus “an angel that came back as a human to help others.”
“Lotus started off with doing her birthdays to raise money, not accepting any gifts,” said Wood. “She was asking for donations or any food donations.”
Now that she’s 10, she’s thinking of doing more. Wood says they’re looking into donating to the local humane society to help animals.
The menu
The restaurant’s menu is always evolving. Items range from traditional sushi dishes such as sashimi and nigiri, to non-traditional ones like pad thai rolls and bean curd, vegan ones.
They also cater to diet restrictions. Wood makes sure to ask what new customers can and cannot eat.
Wood describes his menu as “market inspired.” He goes to the local farmers’ markets to see what’s in season and what local growers have to offer. He draws inspiration from what he sees and then creates new menu items on top of their staples.
One of their bestsellers, the captain’s roll, is a personal favourite for Wood. He loves it so much he eats it for breakfast most days.
It’s a sushi roll that’s about the width of a soda can. It’s stuffed with Japanese octopus, crab sticks, cucumber, cream cheese, and several in-house sauces. It’s garnished with crunchy panko bits before serving.
The ingredients are a mouthful to say; it’s also a mouthful to eat.
But it all makes sense. It’s savoury and sweet, and crunchy and creamy. It’s a combination of flavours and textures that make it special.
Even more special than the food
Perhaps more impressive than the food is their promise to the community. When they started the business, the family of three made it a point to give back to charity.
Lotus’s idea was to give back to Food4Kids Waterloo Region, and Wood and Nguyen made it happen. Thus, they’ve given 100 per cent of their tips to the local charity.
Now on their third year, the owners still haven’t taken a single paycheque.
But Nguyen said that it’s okay.
“Success is measured in different ways, and we believe that. That’s why it’s not always about the dollar,” she said. “People have an idea in their minds what success looks like. That paradigm, we feel that it needs a shift.”
“And we’re part of that shift.”
