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Daishō Momofuku

High-gloss culinary fireworks by David Chang

Gutsy, delicious dishes that don’t skimp on the indulgence factor reign supreme at David Chang’s culinary temple. There’s a huge priority in using Canadian ingredients in these dishes too – you can expect to find a peameal bacon Chinese bun, for example, as well as red hot pepper flakes with an unlikely progeny in Quebec. With long views out over University Avenue, this place is best enjoyed with a group of friends where you can feast on the selection of large format meals which include a five lobster dinner, fried chicken for six or a mouth-watering entire haddock from Nova Scotia, deboned, fried and crammed into a sandwich built for eight hungry diners. For gourmands with quality control, if not quantity control, this is one of the most luxuriant and exciting eating experiences in the country.


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