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DaiLo Serves Up Eclectic Chinese Dishes

DaiLo's "Big Mac" bao. Photo by Jim Norton Photography.

DaiLo’s “Big Mac” bao. Photo by Jim Norton Photography.

The prize for this year’s most anticipated Toronto restaurant surely goes to DaiLo. Chef Nick Liu has been teasing his Asian brasserie concept for two years, but circumstances conspired to ensure that he lacked permanent digs until just a couple of months ago. It’s been worth the wait: the Chinoiserie-chic dining room is a stylish yet high-energy space in which to enjoy Liu’s eclectic dishes, which alternate between upmarket renditions of traditional Chinese fare (for example, sweet-and-sour pork hock with jellyfish slaw) and unabashed mash-ups like his “Big Mac” bao. Keeping with prevailing trends, DaiLo also accommodates smaller appetites: upstairs bar LoPan offers casual snacks and cocktails (try the five spice–spiked dark and stormy).
—Craig Moy

• DaiLo, 503 College St., 647-341-8882; dailoto.com
• Map and reviews

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