Teal-and-gold Asian brasserie DaiLo dazzles with inventive French-inspired Chinese fare, sharing plates, vibrant cocktails, and standout dim sum in lively Little Italy.
"At DaiLo, we believe eating well is a fundamental part of living well, and how we cook, reflects how we live. Thoughtful and high quality ingredients lead to better lives and more delicious meals. Our New Asian Cuisine is predominantly Chinese fare but it follows the French tradition. At the heart of the menu is a love and respect for the dishes Chef Nick Liu ate growing up as the son of Hakka parents in Canada, but importantly, they are the dishes his ancestors have been eating for hundreds of years. Ancient favourites are augmented by Liu’s signature flair and updated to suit the western palate and the modern demand for local and sustainable ingredients."
"The cookbook features stories and recipes from more than 30 restaurants, including Singapore chilli crab from Toronto’s DaiLo." - Valerie Silva
"Nick Liu’s decision to move into retail was born of necessity. “We needed to add new revenue streams in the short term,” says the chef of Toronto restaurant DaiLo. “But people are really connecting to these products, so we’re gonna make them permanent.”"
"If the goal of every trip you go on is to find the most interesting restaurant you can, get a reservation at DaiLo. This Cantonese-French spot in Little Italy serves a $65 chef’s choice tasting menu of things like fried watermelon, 90-day aged beef carpaccio, and truffle fried rice with XO sauce. From the food to the hand-painted walls, this place has a lot of little touches that will impress whoever you bring enough to forget that you packed at the last minute and brought four pairs of shoes and only one pair of socks. They also serve everything a la carte and, if you want to make a night of it, there’s a lounge upstairs, LoPan, which serves more dim sum snacks and great cocktails." - Katie Diamond
