David Chang has made quite an entrance in Toronto setting up a three-story Momofuku empire inside the Shangri-La Hotel. Here, his five eateries—the Noodle Bar, Daisho, Shoto, a bar called Nikai, and Christina Tosi’s Milk Bar—each offer a little something different. The structure is super modern in design—it’s all glass and wood with no real decorative fuss. No matter where you choose to dine, Chang’s signature flavor-packed food coupled with Tosi’s irresistible desserts prevails across all five spots. A quick breakdown: Shoto is a ten-course tasting menu (reservations are essential). Daisho is a described by Chang as Momofuku’s take on a steakhouse, serving lunch and dinner with Asian and international flavors—buttermilk biscuits with garlic butter and chili honey, squash salad with zaatar and labneh, and hoisin duck breast. Nikai specializes in sake and Canadian whiskey, with the added benefit of being able to order Chang’s ramen from the Noodle Bar if the mood strikes you.

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