DaiLo — Restaurant in Toronto

The most disappointing thing about Dailo is the unrealized potential of the food. It's clear to me that the team behind this place is full of ideas and has taken great care and effort in this endeavour. However, when you have so many ideas on what you want to do, a pitfall can be that you lose the essence or central thesis of your food. In my opinion, that's what's happened here - dishes that have so many ingredients, so many preparations, so many elements make each dish feel like a tableau of many, none of which are the main feature, but all exist in a state where they're afforded equal importance even when they shouldn't be. A more focused, less-is-more approach would've better highlighted and honoured the individual ingredients, skill, creativity, and ambition that went into all of this.

I recently had the opportunity to try the regular tasting menu ($115/person+tax), which ultimately consisted of 12 dishes served over 8 courses (amuse bouche + 5 savoury courses of 9 dishes + 2 dessert courses). None stood out, though the most successful dish was probably the crispy octopus taco made with pork belly, sambal aioli and intriguingly, a thinly-sliced jicama wrap. We were also served two courses of lamb - one as a tartare with scallion pancake (overcooked, cold, and dry), and another as a roasted lamb neck (way too gamey) with banana flower salad and coconut sticky rice. We don't actually like lamb that much so we were very ambivalent to both - but that's on us for failing to communicate (even though lamb isn't that common in SE Asian/East Asian cooking).

The kitchen veers towards an overly liberal use of salt and sugar, so every dish feels a bit too much - even things like the banana leaf salad or a fried watermelon dish come across heavier than they should be. Now lots of Asian cuisines can be quite heavy - South Asian, Sichuan, and Thai come to mind, but those are balanced and focused in a way that this food isn't. There's too many disparate ingredients here, too many intellectual diversions that distract from the overall message or flavour profile of what a thing is at its core. There's not enough attention to other flavour profiles that would have balanced things out like sour/tartness or bitterness. It just feels like you're hit with the same sweet and salty over and over again.

One glaring example of this was during the dumpling course, we were served two dishes concurrently - a pumpkin ravioli with mushrooms, truffle, and brown butter sauce, a heavy course by any measure - but so heavy here that it wasn't even clear where the ravioli ended and where the sauce started. Bizarrely, it was paired with the chef's family recipe of Hakka wontons served with house XO sauce, a dish that should be savoury and somewhat heavy but not cloying like the way it was done here. The XO sauce was so rich and heavy, it was almost creamy, and when you contrast that with the pumpkin ravioli dish, I'm not sure why I needed to eat two dishes that were basically the same. The filling was also overly diced, and there was no toothiness to the pork and shrimp.

The drinks were also perfectly unremarkable - I had a tom yum booze cocktail that initially didn't arrive cold but cool, and I had to wait for the ice lid (???!) covering the cocktail to melt a bit before I could mix it in. It wasn't terrible, but for $19, very unremarkable. My dining partner's Albarin white wine was serviceable I guess. None of the waiters came by to ask us if we wanted another drink after we finished these, but that's OK, I don't know if any of the other drinks would've been that great anyways.

Speaking of service, it was also not great despite the number of people working. At one pointed I counted up to 11 people front of house. There were numerous missteps (eg failure to give a new napkin after picked up on the floor), and poor staggering of cleaning/new dishes presented. Given how expensive the meal was (~$350 all-in for 2 ppl), I am not inclined to return, especially since much better options like Quetzal's tasting menu exist. Just a...

Let me take you on a journey through the extraordinary dining experience I recently had at Dai Lo restaurant in Toronto on a magical Friday night with cherished friends. From the moment we stepped foot inside, we were swept away by an enchanting atmosphere that set the stage for an unforgettable evening.

Upon our arrival, we were graciously guided to our seats upstairs, where we discovered a haven of tranquility amidst the bustling city. It was around 7:30pm, and the restaurant was not too busy, allowing us to revel in the perfect balance of liveliness and serenity. We were able to comfortably engage in conversations, enjoying the company of friends without feeling overwhelmed by noise or crowds.

The moment we set our eyes on the decor, we were captivated. The ambiance was nothing short of fabulous, with a harmonious blend of modern sophistication and artistic flair. Each corner of the restaurant was thoughtfully adorned, with meticulous attention to detail. From the mesmerizing light fixtures to the captivating artwork that adorned the walls, it was a true feast for the eyes. Every element of the design seemed purposefully chosen, creating a space that was not only visually stunning but also incredibly photogenic, inviting us to capture and preserve our cherished memories.

As we settled into our seats, we were greeted by the warm and attentive staff, who embodied the true spirit of hospitality. From the moment they approached our table, they embraced us as if we were long-lost friends, instantly making us feel at home. Their genuine care and attentiveness elevated the entire dining experience, leaving an indelible mark on our hearts. It was as if we had stepped into a world where strangers became friends, and their impeccable service only added to the overall allure of Dai Lo.

The menu presented us with an enticing dilemma—the temptation of the tantalizing tasting menu. However, having succumbed to the delightful offerings from the à la carte selection, we found ourselves satiated but also eagerly anticipating our next visit, where we would embark on the captivating journey offered by the tasting menu. The anticipation only added to the excitement and left us with a delightful reason to return in the near future.

Our culinary adventure began with the dumplings, a delicate and flavorful treat that transported us to culinary bliss with each bite. The perfectly balanced combination of textures and the harmonious blend of savory fillings delighted our taste buds, leaving us longing for more. Next came the lobster noodles, a symphony of exquisite flavors. The succulent, tender lobster mingled with the expertly cooked noodles, creating a divine dance of taste and texture that left us in awe. And how could I forget the fried rice, a seemingly simple dish elevated to new heights by the skilled hands in the kitchen. The fragrant aroma and the medley of flavors, punctuated by subtle nuances, ensured that each mouthful was an experience to be savored.

To complement our culinary journey, we indulged in a bottle of wine that was artfully paired with our meal. The server's expertise shone through as we enjoyed the seamless harmony between the flavors of our dishes and the subtle notes of the wine. It elevated our dining experience, providing the perfect accompaniment to the exquisite flavors and enhancing the overall pleasure of the evening.

As we reluctantly bid farewell to the enchanting ambiance of Dai Lo, we couldn't help but reflect on the amazing experience we had just savored. It was an evening that surpassed our expectations in every way—a harmonious symphony of remarkable decor, heartfelt service, and unforgettable flavors. The longing to return and fully indulge in the tantalizing tasting menu has already begun to grow within us. Dai Lo has left an indelible mark on our culinary journey, and we eagerly anticipate our next visit, where we will embrace the opportunity to explore the depths...

Excellent food marred by mediocre service and slack standards in the restaurant.

I'm not usually one to review restaurants - I've worked in the industry and know it's a bit like juggling a dozen knives. But for $150 dinners people should be aware of what they're signing up for.

For the most part the food is great. It's rich, bright, and cool in a 2010s sort of way. Lots of innovative small plates that will feel oddly familiar to anyone that grew up in Toronto. Chinese food constructed with a focus on looking pretty for pictures.

We were asked our menu preferences for our premium tasting menus which was appreciated, and we mentioned that we were open and preferred fish over meat. The choices were well made and we felt heard.

The only big miss for food was our main course - a whole fried fish that was badly overcooked. It was dead to the point I was able to break off edible chunks of spine and bone to dip into the 3 sauces [two of which were yum]. I don't think most people would enjoy that.

I had two other issues with the restaurant.

The first was the service. You won't have a dedicated server - you'll have several food runners dropping off your plates with varying levels of enthusiasm and conversation. None of them will know you or be able to judge whether you're looking for a quiet or chatty meal.

Our server was also working as the floor manager (Friday night), so we got no attention. During one course, I dropped my napkin. Before I could even strain off my high chair to pick it up off the ground, the server/manager swooped in and grabbed it away, which I assumed was to replace it...... ..... ... and then he never came back.

Three courses later I'm still wiping my fingers on the table between plates and my date laughs when she realizes he stole my napkin. At this point I'd have preferred to be at any $15 noodle place in Markham where I can comfortably ask for a stack of napkins or help myself from the oyster-sauce slick dispenser on every table.

Other stumbles: Their reservation service asks whether the meal is a special event. Don't bother filling it out, they don't care. I put a one sentence mention that it was my date's birthday. There was zero mention of it while we were eating. They did, however, add a second $14 dessert (in addition to the first dessert, a tiny scoop of sorbet) on to our $300 meal, without asking either of us, or mentioning that it was going to be an upcharge when they dropped it off. Once we were done eating it, the manager/server laughed and said he agreed that it was tasty, but that he wished he was around when it was served because he should have "like, put a candle in it or something".

Finally, the restaurant needs a deep cleaning. The high top tables upstairs are dimly lit by a single light bulb that hangs over your food, about a foot away. The dark restaurant and beams of light really do highlight the thick layer of dust that covers the inside of the light shade. It was fun watching specks of dust rain down on our food most of the meal, knowing that if any of the waiters accidentally bumped the bulb it would start snowing on to my food.

Overall - this is tasty food in a fun, cool setting. If you don't regularly go to fine dining it's a great way to be introduced to it - especially if you're comfortable feeling like you're being served by cool kids in a dingy bar. The high prices and excellent cooking techniques on display should warrant much higher standards than this popular $$$ restaurant...