© momofuku - a little cluster of cool asian restaurants
when it comes to good food in new york city, momofuku's noodle bar has consistently been one of the top spots to go to ever since it opened in 2005. helmed by david chang, his business gradually expanded and diversified into a flourishing hospitality group of various buzzing venues and after opening in sydney, the momofuku brand launched a hotly anticipated branch in downtown toronto. located in a three-storey glass and steel cube right next to the shangri-la hotel, another recently opened establishment, it's in fact a cluster of momofuku restaurants, each with a different menu, setting and vibe. noodle bar, arguably the hospitality group's most popular dining concept, is located on the ground floor. a variety of pork-infused ramen dishes from across asia are served in a contemporary setting with wooden furnishings that extends throughout the property. as it's an informal spot where you can drop by whenever the urge arises, no reservations are taken here. still informal but amping up the culinary level is daisho on the third floor. helmed by chef matt blondin, the menu features several large format meals with a variety of meats meant for bigger parties. if you go wow factor then shoto is your thing. located in a secluded part of the cube, you're seated seated along the counter and served by the chefs who pull out all the stops to impress with intricately concocted dishes supervised by chef mitchell bates. and last but not least there's nikai, momofuku's very own lounge + bar where to meet up for pre-dinner drinks or enjoy a night cap or two. location: 190 university avenue [downtown].
© momofuku - noodle bar, nikai and shoto [top to bottom]