MOMOFUKU DAISHO

Momofuku-Daisho

Going through the list of participating Summerlicious restaurants, I was super excited to see Momofuku Daisho listed. Despite mixed reviews, there was never a doubt I’d be visiting the Momofuku location in Toronto at some point. Their Summerlicious menu presented a perfect opportunity to sample some of the key dishes from their regular menu.

Atmosphere: Walking into the restaurant, it wasn’t 100% clear where/how to head to the Daisho floor. After climbing the stairs from the Noodle bar, past the Milk bar and Nikai we found ourselves suddenly in the middle of an open dining area. A group of hostess’ stood at a table, but the area felt a little disorganized. We sat at the bar and could glimpse into the chef’s table of Shoto, which had a much more intimate feel. Daisho was brightly lit, surrounded by walls of windows and light wooden furniture. There were many tables for parties of 4-6 and every table stayed occupied during our meal.

Service: The bartender doubled as our server and he was friendly while busy. Food arrived quickly and our water and drinks were well tended. I always enjoy sitting at the bar and watching drinks being made. Our bartender took the time to answer our questions about his concoctions and was knowledgeable about the beer menu.

Food: Going into the meal, I was nervous. Firstly, at the $45 mark, this was a more expensive summerlicious meal. Secondly would have been the many mixed reviews I’d read online. Lastly, I was worried about portions. From all of my research it didn’t seem like the BF would be full. I was careful to level set our expectations beforehand and honestly, I quite enjoyed the meal and was happily full.

We ordered the shrimp and burger bun, the trout and pork chop for entrees and ended with the crack pie and fried strawberry pie. Before appetizers arrived, we were served an amuse bouche that was tangy and sweet. Between the two buns, the shrimp had more flavour with the spicy mayo and pickle. The burger bun was okay but not memorable; the bao itself was soft and moist.

The porkchop was not a traditional cut and instead had layers of fat and lean meat. The marbled fat packed a lot of flavour and the meat was super tender and moist. One of the best pork dishes I’ve tasted. I also enjoyed the trout, cooked perfectly, well seasoned and the raw radish was a fresh, crispy accompaniment. A palate cleanser of raspberry foam was served before dessert, which was a refreshing tangy and airy bite.

The slice of Crack Pie lived up to its hype. This was so amazing, the fried strawberry pie didn’t stand a chance although on it’s own it was a crisp, rich dessert. Relative to the Crack Pie, there was no comparison. I can easily see the crunchy oat crust and buttery filling becoming additive and with the opening of the Milk Bar on the second floor, it’s a real danger to my relationship with the scale.

Overall, I enjoyed my meal Daisho. The potions were compact, while on the pricey side so this wouldn’t be an everyday venue for me but I’d love to try their large format meal for a special occasion.

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