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  • Hmmm... Buk Chang Dong shares the same acronym as my favourite 24 hr soon tofu chain from Los Angeles (BCD)... Coincidence or strategy? In any case, their soon tofu is presented the same way as BCD in LA with the rice served in a dol sot and then the dol sot with the leftover rice is filled with hot water to make a porridge. The soon tofu is silky smooth and the soup has just the right amount of heat in it. The "regular" soon tofu is already pretty spicy, so if you can't handle the heat, go with the mild. I'd prefer it if the soup had more shellfish in it to give it more flavour, but other than that, it's perfect! Their ban chan selection leaves a little bit to be desired, but the quality of their ban chan is still above the rest of the Yonge/Finch restaurants. There are a few other soon tofu wannabes TO, but in my opinion, BCD is the most authentic of the bunch.
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