After getting a taste of the Momofuku experience at the Noodle Bar, we decided it was time to take it up a level (literally) and check out their slightly fancier sister restaurant Daisho on the third floor of the Shangri-la Hotel.
The restaurant is smaller than I expected but has a simple, open aesthetic. Since this is one of Toronto's major hot spots I would definitely recommend making reservations.
We started with Arctic Char, served raw with seaweed, black garlic, roe, and garnished with edible flowers. This was like an Asian ceviche with a balanced mix of ocean flavours that let the fresh fish shine.
Next we went straight for the Crispy Chicken Buns. This dish combined two of my favourite things: Fried Chicken and Steamed Buns. The chicken was perfect: juicy, crispy, and coated in a Momofuku version of buffalo wing sauce. A perfect take on East-meets-West, this is one dish I would order every time!
For the main course we shared Muscovy Duck and Nugget Potatoes. The server mentioned that the duck was her favourite and I can definitely see why. A cross between Peking Duck and Duck Confit, it was cooked to perfection and served soft as butter. A few turnips, a soft taro cake, and stewed cranberries rounded out the dish.
The potatoes were a nice compliment: fried nice and crispy, tossed in a kewpie mayo, and mixed with some diced ham. It's a generous portion so although we were able to polish off the rest of the food easily, I took about half the potatoes home and cooked them up with eggs for breakfast the next morning.
All-in-all this meal was a home run! Every dish was phenomenal and exceeded my expectations. This is a place I would highly recommend and will definitely be going back to again and again.
For details visit www.daisho.momofuku.com