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Momofuku Toronto to open July 28

April 27, 2012
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Barring any construction delays, New York chef David Chang tells New York magazine’s restaurant blog Grub Street that the Toronto outpost of Momofuku will open July 28 beside the soon-to-open Shangri-La hotel  condo at University and Richmond. Chang goes on to say that it will be a three-storey building with a different concept on each floor, though he doesn’t specify what the concepts will be.

For those who muttered a collective “momo-huh?”, here’s a quick primer on why food enthusiasts lost their shit when it was announced last year that Toronto will be getting a Momofuku restaurant:

David Chang is a Korean-American chef who opened his first restaurant, Momofuku Noodle Bar, in New York City in 2004 and was critically praised for combining Chinese, Korean, and Japanese dishes with an American flair (think steamed pork buns, ramen, and fried chicken) in a casual atmosphere. Two years later, Chang branched out with Momofuku Ssäm Bar featuring, among other dishes, his take on the old Chinese dish of rotisserie duck with rice and the classic Korean ssam dish (basically lettuce wrapped around meat). Ssäm Bar was declared one of the 50 best restaurants in the world by Restaurant Magazine for the past three years. (The 2012 list will be announced Monday.)

In 2008, Chang opened a fine-dining, 12-seat restaurant called Momofuku Ko and earned two Michelin Stars (three is the most one can get), making it one of New York’s hardest restaurants to get into. Other Chang ventures include the Vietnamese-influenced Má Pêche, five Milk Bar bakeries (serving trademarked items like cereal milk), and Momofuku Seibo in Australia, the first non-New York location. Time magazine even listed Chang as one of the most influential people in the world in 2010 for serving food worthy of fine-dining restaurants in a no-fuss setting, thus earning props from the public and fellow chefs. Also part of the Momofuku empire: cookbooks and a magazine in which other chefs serve as regular contributors.

Coincidentally, equally well-known French-American chef Daniel Boulud will also be coming to Toronto this year with two restaurants at another soon-to-open hotel: the Four Seasons in Yorkville. Chang worked at one of Boulud’s restaurants in New York before opening his noodle bar.

And now you know.




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