Much to the excitement of local foodies, David Chang’s highly anticipated Momofuku Toronto restaurant opened its doors on Wednesday, September 19. Immediately upon reading about the grand opening on Twitter, my fellow editor, Matt Brown, and I caught a cab to the restaurant to make sure that we ate there before any of you did.
The interior features very high ceilings, elegant wooden tables and bars, and a number of other impressive features that you probably have not seen yet. Upon being seated at a table near the window where virtually all of the passersby were able to see us eating there, we carefully reviewed the menu as most of you probably would at McDonalds or Subway.
We started with the chicken wings and pork buns, both of which wer unsurprisingly delicious (not that you would know). The chef informed us that the wing sauce was made with chilies, hoisin sauce and something you’ve never heard of. We’ll certainly be using his recipe at home! The pork buns came on steamed bao, and tasted very similar to a point of reference that you would know had you been there.
The Momofuku ramen easily met our lofty expectations, which is to say that it would far surpass yours. The noodles were cooked to perfection, and the flavour of the pork was indescribable (we literally cannot describe it to people who lack our complex taste palate). However, at the end of our meal we agreed that while the ramen at Momofuku is excellent, it is still not quite as good as the ramen at yet another restaurant you have totally never been to because you just wouldn’t know about it.
