GO: Momofuku Daishō
October 25, 2012
This September 2012, we all held our breath as a golden statue was erected on University and realized that Momofuku had arrived.
With three floors of minimalist yet opulent design, the space features four busy formats ranging from fine dining to grab-and-go: the exclusive 20-seater called shōtō (3rd floor), the lounge-bar, nikai (2nd floor), the buzzing noodle bar (main floor) and finally daishō – the family-style restaurant (3rd floor).
Last week, the FPR girls ventured over to visit and chow down on eats from New York’s David Chang. The latest edition to his empire, this Toronto-injection is attached to the Shangri-La Hotel and seated in front of our towering downtown high-rises.
Prior to visiting daishō, we pre-ordered (RECOMMENDED!) a meal for four from the Large Format menu. The fried chicken meal – our indulgence of choice – comes with a variety of à la carte items to accompany scallion pancakes, ginger scallion sauce, jalapeno garlic sauce, pickled vegetables, shaved radishes, herbs and tabasco salt. Guests are encouraged to eat as they please, from making wraps with the pancakes to eating the chicken straight-up with your hands.
To finish it off, Chef Matt Blondin, formerly the executive chef of Acadia, sent our VIP table (we had a burly brother manning the kitchen) a custom creation of an apple terrine topped off with a sour drizzle and a scoop of iced vanilla cream.
From the front of house staff dressed in quirky casual wear to kitchen guys in their whites, we felt very taken care of and right at home – until, that is, it was time to roll ourselves into taxis, extra fried chicken in tow.
Verdict: Definitely, definitely, go.