Momofuku Daisho Beef Ribeye Large Format

David Chang'due south Daishō, located on the tertiary floor of the spectacular bento box of four restaurants in the modernistic Momofuku drinking glass cube complex side by side to the Shangri-La Hotel - also home to Momofuku Noodle Bar, Nikai & Shōtō -Daishō specializes in shared plates and big format family unit-style feasts. Completely encased in drinking glass, the room'southward vaulted ceiling is dominated by a grand finned construction fabricated of oak, which non merely brings warmth to the minimalistic infinite simply serves as an elegant buoy along University Avenue. With its fabulous views, soft lighting, friendly professional service staff, superior wine, sake and dinner card,Daishōmust certainly be one of the near elegant, hip and satisfying dining experiences in the city.

Daishō's vaulted ceiling is dominated by a one thousand finned structure made of oak,

which non only brings warmth to the minimalistic space just serves equally an elegant beacon

along University Avenue

The interior features lots of white and blackness oak, handcrafted Maruni "Hiroshima" chairs

and bar seating, as well as handsome "Excel" floor lamps and chandeliers from RBW

Along the periphery of Daishō's modernistic 80-seat dining room, are a number of smaller tables surrounded by manus-crafted black Maruni Hiroshima chairs, while in the heart of the room are a serial of white oak benches nestled at communal dining tables, and in the prime number southeast corner, a big Chinese-style round table that seats 10. Natural light spills into the airy space by solar day, while at night the room is softly illuminated by retro-modern 'Excel' chandeliers from Rich Brilliant + Willing. The sparse decor reflects founder David Chang'southward low-primal esthetic that he crafted at his three Manhattan restaurants. "Similarities are the goal. Nosotros wanted to implant the New York Dna and let is grow from there," says Chang. None of the restaurants are fancy or pretentious.  Servers wear faded T-shirts and you lot oftentimes eat with your easily. Chang'due south recipe seems to exist working. The Noodle Bar was packed when we arrived; Shōtō with its nightly tasting menu of 10 or more plates for $150 plus $80 for drink pairings was full; and Daishō was coming live when nosotros left at ix:30pm!

Daishō is located in a soaring glass cube overlooking bustling University Avenue

Of all the Momofuku Toronto concepts, Daishō has the most all-encompassing menu, with large format meals for parties of four to ten guests and à la carte sharing plates ranging from about $10 up to a whopping $125 for the Raw Seafood Platter. Menus change frequently based on market availability and are inspired by the multifariousness of Ontario'southward native ingredients and relationships with local vendors and suppliers. Large format feasts include dishes such every bit Bo Ssam at $240, Salt & Pepper Nova Scotia Lobster from the Bay of Fundy for $250, Beef Brusque Ribs at $220 and a 65-day dry-aged Beefiness Ribeye for $600 for vi to eight people! Amazingly, the evening we were dining, at to the lowest degree iii of the tables were tucking into platters of lobster and ane splurged on the $600 ribeye. Although walk-ins are accepted, reservations for dinner Mon to Sat are encouraged, in detail for the family-manner courses — in fact, with only one ribeye available per dark, advance planning is essential.

The Daishō daily irresolute menu

Seated at 1 of the smaller tables along the soaring iii-storey bank of windows overlooking University Artery, we started our meal with a pre-dinner cocktail and nibbled on a costless plate of crunchy pickled cucumbers. Our server suggested ordering three principal dishes each plus a series of appetizers, which we did. Nosotros began with Raw Scallops with melon, basil and bacon and ane of the specials for the evening,Roasted Rice Cakes with dried seafood, guanciale, octopus and chili threads, which was fabled. Gloriously chewy and full of rich flavours, it was absolutely excellent with theWild Striped Bass nosotros also ordered — my favourite dish of the night.

Daishō's Hendrick's Gin Martini with a 'twist'

Complimentary pickled sweetness and salty Kirby cucumbers with peppers

A BC Rosé Pinot Noir from Joie Subcontract in the Okanagan Valley

Q-Water is produced in-house at Momofuko, reducing the carbon footprint

for providing carbonated and distilled water to customers

Raw Nova Scotia Scallop with shaved melon, bacon and basil with cilantro garnish

My portion of the raw scallop dish

Gloriously chewy Roasted Rice Cakes with dried seafood, guanciale, octopus and chili threads,

i of the special dishes offered on the menu this evening

Wild Striped Bass with pepperoncini, fried clam and chili jam in an aromatic broth

McGee Farms Hanger Steak served with puréed red kimchi sauce, ginger scallion sauce,

onions and bibb lettuce

One of our main dishes was the Hanger Steak from McGee Farms, which was served with a puréed kimchi sauce, ginger scallion sauce, roasted caramelized onions and bibb lettuce for wrapping. Recommended by a friend as a 'must-have', we plant the steak somewhat disappointing compared to the other flavourful dishes. The Secreto Ibérico Pork, a favoured cut from the back leg of acorn-fed Iberian pigs, the meat was lean, lightly marbled with a rich flavor. Served with a pocket-size bowl of peach chutney and a tangy mustard mayonnaise, this dish was also designed to be wrapped in bibb lettuce and enjoyed as a finger food. The two vegetable dishes we ordered were exceptional — Saccharide Snap Peas with xo sauce, lily bulb, snow pea leaves and delicate Maitake Mushrooms with panko, Pok Pok lemon vinegar, Monforte Toscano cheese and garnished with a vibrant watercress sauce. Maitake, which means'dancing mushroom'in Japanese, is normally known equally hen-of-the-wood mushroom in North America. Panko crusted and dotted with soft earthy Monforte Toscano cheese, made past Monforte Dairy exterior Stratford Ontario, this dish was light, delicious and beautifully cooked.

Sugar Snap Peas with xo sauce, lily bulb, snowfall pea leaves

XO Sauce is i of those quirky, strange Chinese sauces. The seafood-based sauce was created in Hong Kong in the 80s and called XO sauce to go far audio prestigious and exclusive — like XO (actress-old) cognac! The sauce which is made from stale scallops, dried shrimps, garlic, ginger, Chinese sausage, crushed stale cherry-red chili and oil, was truly outstanding on the sugar snap peas.

Maitake 'Hen-of-the-Wood' Mushrooms tossed with panko crust, Pok Pok lemon vinegar,

Monforte Toscano cheese and watercress sauce

Kunan Farms Secreto pork with peach chutney, mustard sauce and bibb lettuce

A piddling serving of Secreto on bibb lettuce

For dessert, we had to try the rich, buttery and luxurious triple creamLa Sauvagine Cheese from Quebec, which our server said was "positively oozing." Served with warm sweet pretzel breadstuff from Petite Thuet and dried plums, the cheese was perfectly ripe and disappeared in seconds. Likewise, having heard then much nigh Momofuku's famous Cleft Pie, nosotros decided to effort a piece and come across what all the fuss was well-nigh. Anyone who'due south taken a bite of this Milk Bar best seller immediately knows the reason for information technology's sassy name. Rich and salty-sweetness with an buttery oatmeal cookie chaff and  sweet, gooey, butterscotch flavoured filling, after one seize with teeth, it's impossible  to cease. We shared on piece between the iii of us, and it was heaven. In fact, the whole evening was tremendous. Daishō is all nearly understated luxury that somehow feels effortlessly cool. Next time, I'll come with a large group of friends and try some of Daishō'southward festive big format dishes, like the $270 v-lobster dinner or $125 fried chicken for six — Yum-Yum!

La Sauvagine, a rich, buttery and luxurious triple foam cheese from Quebec,

served with a sweet warm pretzel and dried plums

A slice of Crack Pie, one of Momofuko'southward most famous desserts,

served with whipped cream and powdered carbohydrate

Every bit nosotros were leaving effectually 9:30 pm, Daisho was kickoff to fill upwards

David Chang

Momofuku Crack Pie
Serves ten-12

Oat cookie crust:
Nonstick vegetable oil spray
9 tbsp unsalted butter, room temperature, divided
v 1/ii tbsp packed golden brown sugar, divided
ii tbsp saccharide
1 large egg
3/4 cup plus two tbsp old-fashioned oats
1/2 cup all purpose flour
one/eight tsp baking powder
i/viii tsp baking soda
1/4 tsp table salt

Filling:
3/iv cup saccharide
one/2 cup packed gilt brown sugar
ane tbsp nonfat dry out milk powder
1/4 tsp salt
i/two cup unsalted butter, melted and cooled slightly
6 i/2 tbsp heavy whipping cream
4 large egg yolks
one tsp vanilla extract
Powdered sugar, for dusting equally garnish

For the oat cookie chaff, preheat oven to 350°F. Line 13 x 9 x 2-inch metal baking pan with parchment paper; glaze with nonstick spray. Combine 6 tablespoons butter, four tablespoons brown sugar, and 2 tablespoons carbohydrate in medium bowl. Using electric mixer, shell mixture until light and fluffy, occasionally scraping down sides of bowl, nigh two minutes. Add together egg; shell until pale and fluffy. Add oats, flour, baking powder, blistering soda, and salt and trounce until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.

Using easily, crumble oat cookie into large bowl; add together 3 tablespoons butter and 1 1/2 tablespoons brownish sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to nine-inch-bore glass pie dish. Using fingers, press mixture evenly onto bottom and upwardly sides of pie dish. Place pie dish with crust on rimmed blistering sheet.

For the filling, position rack in heart of oven and preheat to 350°F. Whisk both sugars, milk powder, and common salt in medium basin to blend. Add melted butter and whisk until blended. Add cream, and so egg yolks and vanilla and whisk until well blended. Pour filling into crust. Broil pie 30 minutes (filling may brainstorm to bubble). Reduce oven temperature to 325°F. Go on to bake pie until filling is brown in spots and set effectually edges merely center even so moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Arctic uncovered overnight.

DO Ahead: Can be made 2 days alee. Cover; keep chilled. Sift powdered carbohydrate lightly over top of pie. Cut pie into wedges and serve cold.

Chinese XO Sauce
Makes 2 cups
Recipe from Momofuku past David Chang

one/2 cup dried scallops
3/4 loving cup dried shrimp
1/2 cup garlic cloves, peeled
i/2 loving cup fresh ginger, peeled and sliced
1 cup country ham, chopped (or use Chinese sausage)
1/2 cup grapeseed oil or other neutral oil
1 tbsp crushed dried ruby-red republic of chile

Place the scallops and shrimp in a medium bowl and cover with at least 1/2-inch of water. Cover the bowl and let sit overnight. Put the garlic and ginger in a food processor and pulse until finely chopped. Empty the contents into a bowl. Bleed the scallops and shrimp. Place the scallops and shrimp in the food processor and pulse until finely chopped. Add together the scallop and shrimp to the garlic and ginger. Finally, mince the ham or sausage in the food processor. Keep the ham or sausage dissever from the rest of the ingredients.

In a 12-inch sauté pan, rut the oil over medium-high heat for a minute or so. Add the ham and stir occasionally, for about three-iv minutes until the meat begins to crisp. Add the chile and cook, while stirring, for another 2-three minutes. Reduce the heat to very low and add the remaining ingredients to the pan. Permit the sauce cook over low heat for 45 minutes, stirring occasionally to make sure nothing is stuck to the pan. The sauce should dry out and turn a deep golden colour. Remove from estrus. Shop in a covered jar in the fridge. It should final for months.

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Source: http://scrumpdillyicious.blogspot.com/2013/09/momofuku-daisho-elegant-large-format.html

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