DaiLo means ‘big brother’ in Cantonese and DaiLo pays tribute to this in the sense that their dishes pay tribute to traditional Chinese dishes but with a modern update. You may be familiar with DaiLo as their Chef de Cuisine, Chef Dennis Tay, was on Top Chef Canada and Top Chef Canada All Stars! If you have never watched Top Chef Canada, then you must know that DaiLo ranks 18 in the 2017 Canada’s 100 Best Restaurants! Even prior to all of this, I had heard many beautiful things about this spot and was super excited to go!
503 College St, Toronto, ON M6J 2J3
We started out our meal with their Octopus Tacos and Hakka Brown Wontons. These tacos were prepared with super tender fried octopus, red braised pork belly, sambal aioli, jicama shell. Tender pieces of octopus and melt in your mouth pork belly wrapped in a paper thin jicama shell, provide a great combination of texture. While throwing in the slightly spicy but creamy sambal aioli, helps balance out the flavours and adds that extra oomph.
While their Hakka Brown Wontons were a play on traditional pork and shrimp wontons. These wontons were covered in their house xo sauce and toasted sesame oil; every bite was wonderfully coated in the sauce that when you would pop in a wonton, it would just explode with flavour.
The first entree we ordered was a special of the day, their Steamed European Sea Bass. This is another traditional dish that even Filipinos dine on as well! It is one of my favourite ways of consuming fish! Traditionally, steamed fish has a sauce mixture of soy sauce and sesame oil; this steamed fish is in a soy sauce glaze with boiled sesame oil poured over. When they poured the sesame oil table side, you just get such a beautiful scent of sesame oil and hear the sizzle as the oil hits the fish and garnishes. The sea bass was super tender that the meat pulled away so easily and would melt in your mouth. The soy sauce glaze and sesame oil add a bit of sweetness and a nuttiness to the otherwise simple, clean flavours of the sea bass.
Next is definitely a pleaser, their 90 Day Dry Aged Rib Eye. This beautiful cut of meat is from a local butcher shop, Olliffe’s, that source their meat from local farmers within Ontario, Saskatchewan and PEI. This rib eye was is presented along side bok choy, radish, pickled mushroom and black bean bagna cauda. The rib eye, itself, was super tender and melted in your mouth with every bite. Having a bite of the rib eye along with the savoury black bean bagna cauda could prove to be too rich, which why the pickled mushrooms and radish are there to help cut the richness and help balance the dish.
Of course, a staple in Asian cuisine is the rice! You must have rice with your meal in order for it to be complete! Welcome the Truffle Fried Rice. This fried rice consists of black truffle, egg, carrots, edamame, puffed rice and a side of xo sauce. I definitely wish there was more xo sauce of this plate of deliciousness! This dish starts off to taste like your usual fried rice, until you get little crispy bites of the puffed rice, the earthiness of the black truffle and top off the bite with the flavour packed xo sauce. So addicting, so good; has the most difficult time trying to not devour the entire plate myself.
I know I said that your meal is not complete without rice, but let’s be real, even though the rice would complete my meal I always have room for dessert! This dessert is a play on a Filipino dish called, Champorado. Now this dish is traditionally a rice chocolate pudding and is typically eaten for breakfast but can definitely be consumed any time of the day. DaiLo’s take on champorado consists of chocolate pudding, cocoa crispies, chocolate polvoron (Filipino shortbread), white rabbit candy ice cream and salted caramel. This is a chocolate lovers dream while combining all good sweet things of my childhood. This dessert does get a tad bit sweet but consuming some of the polvoron helped to balance out the sweetness. Maybe textures were at play and provides a very pleasing experience while indulging on your sweet tooth.
I highly recommend DaiLo, not only for it’s Asian flavours and French twist but also because it is a local restaurant that is doing it big