| rev:text
| - Unimpressed.
I don't get why DaiLo has so many rave reviews, I've been twice now and am certainly sure the food is not exciting, innovative, new or anything to really salivate over for that matter. Most recently I had the chef's tasting menu which covered a lot of their regular menu and I have come to the conclusion that DaiLo is just not for me. Sure some things were interesting but the execution just was not there.
Some dishes we had:
Fried watermelon -it's exactly what it sounds like, battered watermelon fried with some mint to compliment, can't go wrong with mint and watermelon. I could certainly do without the fried aspect as it did not add any extra dimension to the dish.
Octopus taco - I liked how it was on a jicama shell, however, the octopus pieces were very small and over fried in my opinion. It was however one of the better dishes.
Miso Salt Cod Brandade - Came with fried dough bread (the type you get the congee). was O.K
Truffle Fried Rice - Meh. truffle flavour was minimal, aside from that it was just regular fried rice.
Duck - was presented to us as 'Pecking Duck' basically regular duck confit and some portions of sous vide duck breast. flavours were non-asian inspired. I think this dish was lost (geographically speaking) in the tasting menu.
Pork Belly - Way over fried (meat was extremely dry), sauce was way too salty.
Beef carpaccio - the ponzu sauce was salty, the dish was overwhelmed. Could not taste the delicately cut beef.
Butternut Squash dumplings - The dumplings were over boiled, skin was way too soft. The sauce was made with white rabbit candies, over sweet considering the filling is also sweet.
Other dishes that were less notable but part of the tasting menu;
Fried trout
Egg Net salad
Wonton dumplings
Duck Liver Moose on crostini
Smoked Trout Betel Leaf
Yu Choy with Kimchi and fried ocra
Overall impressions: Way to much deep fried dishes, made the meal feel very heavy. I may also note the oil they used was slightly rancid/old which I tasted in every fried dish. The flavours always seem to lean towards soy sauce, garlic, green onions, hot peppers. Seemed like they tried to stick everything chinese into each dish (white rabbit candy in sauce, using congee crullers as crostinis, sticky rice in place of regular white rice, dried pork strings as a topping) which didn't pair as seamlessly as one would expect. Dishes were swimming in sauce, which overwhelmed the palette. Way too salty overall. I would have liked to have seen more delicate dishes. Chinese food is more than soy sauce, hoisin sauce and siracha.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)