Chef Nick Liu’s DaiLo (“big brother” or “big boss” in Cantonese) introduces the concept of a Chinese brasserie to the city.
This charming spot’s décor includes fortune cookie-patterned wallpaper, neon signs, and brass partition screens separating the dining booths. The menu, best experienced shared, marries Liu’s family faves with unexpected flavours (Big Mac Bao, anyone?). We were delighted by every single bite of the Eggnet Salad ($12) of green papaya, pomello and bean sprouts topped with delicate, egg-y goodness. The hearty Sweet and Sour Pork Hock ($13) surprised us with an innovative side of a jellyfish slaw—bet you haven’t tried that combo before! Wash it down with a Tom Yum Booze ($14)—inspired by classic lemongrass soup, this tart and spicy cocktail cannot be missed.
You say Jai Ho? We say DaiLo. —Anya Georgijevic
DaiLo, 503 College St., Toronto, 647-341-8882, http://dailoto.com
Photo courtesy of Jim Norton Photography.
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