Last week I discovered Chef David Chang’s PBS show The Mind of a Chef on Netflix. What intended to be a 30 minute chill out session before bed became my late night (until the early morn) addiction; I devoured all 16 episodes of the first season in one sitting. The next day had me shuffling along with an exhausted zombie stare and noodles on the brain. To cure this ravenous ramen craving, I knew I would have to go straight to the source.
Acclaimed Chef David Chang had already established his success with a group of restaurants and Milk Bars in New York and Sydney before launching Momofuku in Toronto in September of 2012. Momofuku Toronto, 190 University Avenue, is made up of three restaurants: Noodle Bar, Daishō and Shōtō. Noodle Bar specializes in ramen, Daishō is fine dining and Shōtō is an intimate tasting experience where the local ingredients are prepared and served to you directly by a Chang appointed chef. Chang’s appreciation for traditional techniques with modern flair has earned the stack of restaurants rave reviews from both the critics and the general food scene of the city. Now, slurping up that signature Momofuku ramen bowl for myself was suddenly priority #1 (preceded by about 10 of the ridiculously delicious signature steamed pork buns.)
I recommend the Momofuku noodle bar to all. 4.5 dangling alkaline noodles out of 5. The staff is hip & friendly, the flavours are outstanding and for a reasonable $18, the amount of food coming with that prix fix meal will have your stomach & soul fed for days. Now, if anyone is wondering what to gift me for my birthday this year, the answer is a meal at Shōtō. Pretty please.Add to favorites