| rev:text
| - I recently had the opportunity to hop in to DaiLo on their opening day and try Nick Liu's latest creations (#sickasianfood). The restaurant is very unique, walking in transports you to the 20's, cut with modern design and touches of chinoiserie. From the gold on red details on the maître d's stand, to the dragon stencils on the lanterns, gold framed black and white photos, and traditional decorative fine China, the restaurant carries out their theme precisely and fully- setting it apart with the finer details often overlooked by others.
The teal seats, espresso wood flooring, tables, stools and intricate screen dividers for the booths are the modern sophisticated touches to remind us that, yes this is 2014 and no, we're not in a Chinese restaurant in Chinatown. It's going to be higher quality, more inventive Asian flavors done with French technique, balancing casual to fine dining all in one.
Could the bar be any cooler as well? The skylight was perfectly situated above the bar, allowing the natural sunlight to pour in and on to the drinks.
Although the overall feel of the restaurant is casual, it's definitely a bit classier at the same time. The service was a clear indication, with attentive and knowledgeable servers that knew what they were doing and what they were serving.
The menus were small and divided into 3 main sections, single plates ranging from $4-$5, small plates from $9-$13, and large plates from $20+. I decided to try a variety of Chef Nick's 'New Asian Cuisine' despite my already full stomach.
I ordered:
Roast Duck and Scallion Taco
Mini two-bite tacos with traditional Chinese roast duck flavours. Textures were great, the duck came through most, while the refreshing cucumber, scallions, and cilantro completed the classic Peking duck experience. The sweet sauce finished the dish well.
Big Mac Bao
I like to call this the "OMG part 1" of the night. Tastes just like a Big Mac! The sauce is two thirds of the experience, tangy and cheesy, while the Bao and lettuce lend the textures we are so fond of.
Smoked Trout Betal Leaf
Never had Betal leaves before (never knew they were edible either), but the herbaceous leaf worked well with the smooth, pate-like smoked tuna.
Beef Tartare "Kare Kare"
This is the best beef tartare I've ever had. The consistency was silky, minimal metallic flavor so what you're left with is good quality tartare that's slightly acidic from the eggplant puree and pickled peanuts with the added crunch from the crispy pork skin
Crispy Octopus Fresh Roll
The best thing I had here, hands down, and probably the best two bites I've eaten in a while. The wrap is a slice of sweet daikon, accompanied by super tender octopus and pork with a light crisp coating.
Tom Yum Booze
Reminiscent of a mojito with a definite kick from the chili. Utterly refreshing with a very pleasant sour hint at the very end of each sip.
Dinner isn't complete without a 'reverse' red envelope. This one where you pay your bill, not the other way around.
Overall I was very pleased with my visit to DaiLo. Was it worth the wait? Yes, very much so. The food was inventive and tasty. The space was imaginative and comfortable for both dinner and drinks. The service was attentive and kind, while the atmosphere suited me just fine. I look forward to my next visit here, but until then, I'll see if I can eat a Big Mac without thinking about it's stubbier Asian cousin.
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