My first experience at Momofuku noodle bar still haunts me.
And it’s only taken me four years to return to the restaurant.
David Chang is the brain child behind the Momofuku conglomerate and the reason why ramen is so damn popular in North America. He has opened several locations in New York, Washington and Sydney, Australia.
His only Canadian restaurant Momofuku Toronto opened in September 2012. The four-storey restaurant houses five options: Noodle Bar, Daisho, Nikai, Milk Bar, and Shoto.
I tried the noodle bar when it first opened and it was an underwhelming experience. Although the ramen was rather bland, Chang’s famous pork buns saved the day thanks to its balanced ratio of crispy meat and fat.
So can you blame a girl’s resistance to trying the other restaurants?
That’s the great thing about Summerlicious, a 2-week Toronto food festival showcasing local restaurants with prix fixe menus. It offers the opportunity for food enthusiasts to try out dishes at a reasonable price.
After cruising the Summerlicious website, Momofuku Daisho’s menu intrigued me the most.
Daisho focuses on large family format meals and shared plates with an emphasis on locally-sourced ingredients.
Summerlicious Dinner Menu
BBQ PORK STEAMED BUN
red cabbage, avocado, bread & butter pickles
CORN FRITTER STEAMED BUN
chipotle mayo, iceberg lettuce, scallion
SWEET CORN SALAD
mustard greens, ham, sesame
GREEN BEAN SALAD
lemon, stracciatella, English muffin croutons
GRILLED PORK STEAK
pea shoots, watermelon, hot mustard
FRIED ROCK FISH (featured image)
charred lime, red chili, sticky rice
GREEN PASTA SALAD
peas, spinach, roasted red pepper
honeydew, white chocolate, puffed rice
rhubarb, lemon, brown butter
shortcake, goat yogurt, banyuls vinegar
It’s true what they say … if we are meant to be together then we’ll find a way to be with each other.
That’s how I feel about Momofuku. The ghost of noodle bar past is long behind me and Daisho has restored my faith in the brand.