The Momofuku Effect: How David Chang took over the city’s menus long before Momofuku even opened its Toronto doors

12 thoughts on “The Momofuku Effect: How David Chang took over the city’s menus long before Momofuku even opened its Toronto doors”

1. Can we re-title your article “The Gushing Effect”? Because the swooning and butt smirching you’re doing over Chang is hyperbole at its finest.
   You do realize that Torontonians have traveled and eaten things like ramen in its country of origin – just like Chang did! – and maybe, just maybe, they were inspired by their travels or eating at friends’ houses and not by a New York chef.
   The only take-home message I got from your article? “You can save a fistful of cash AND support local chefs by eating their food, which may be similar to what you will find at Chang’s restaurant.” And I am totally cool with that.

2. Crispy pig’s head torchon is much more likely the French Laundry Effect. The French Laundry Cookbook was published in 1999, and Ssam came around in 2008, I think. Crispy pig’s head torchon with sauce gribiche (Parts and Labour) is STRAIGHT from the FL cookbook, certainly not attributable to Chang. Red’s is way more French than Asian, so more likely the recipe came from FL. And it’s TORCHON, which is French, not Asian.

3. Jeez David Chang sure riles up people in this city

4. I like David Chang. But his pork belly buns are not original. They are from Fuzhou and made popular by the Taiwanese. Lots of people are doing it now. And Momofuku’s isn’t even the best. I’ve had them in Momofuku NYC, Toronto and Sydney, and I found them bland. The fact that they serve it with Sriracha that you must add to get flavour says everything. The Taiwanese version, with the five-spiced braised belly, crushed peanuts, pickled cabbage, cilantro and even a sprinkle of sugar, is the best from the explosion of flavours and texture. My advice is to search a Taiwanese version out and skip the Momofuku. Or if you want to compare, try the Momofuku one first then the Taiwanese one. You’ll never go back.

   As for this article, how ridiculous! How did Momofuku create an effect in the city when these things already existed before Chang came here? And some of these things weren’t original to Chang anyway and he’d be the first to acknowledge that. Shame on TO Life for such a poor article!

5. I live in Miami and can count at least 5 restaurants that are heavily influenced by Chang. Mostly Sakaya Kitchen and Sugarcane. Chang is the man.

6. Well summarized .

7. In total agreement. We felt rather stupid n ripped off after eating at momofuku in NYC n the experience in Toronto was worst. Stick to local Japanese / Korean joint for original chewy ramen. The best pork belly buns described above can only be enjoyed in Asia. This is a delicacies dish served on special occasions in Singapore. The pork is not slimy but is soft n has a firm texture…takes skill to produce such effect.

8. The author may want to read Kate Krader’s article “An Insider’s Guide to Toronto” in the December 2012 issue of Food & Wine. Based on the excerpts below, it seems that Toronto has been a source of inspiration for Chang.

   “The next day, Chang chooses dim sum for lunch. Toronto’s stellar Asian food has huge appeal for him, and in advance of the Momofuku openings, he’s been doing research everywhere, from hand-pulled noodle joints to tofu spots.”

   The article goes on to describe a visit to Dynasty in Yorkville where Chang is inspired by a “…high-rising, browned-sugar, buttered sponge cake that the waiter sets down next to the spare ribs in black bean sauce… When Daisho opens a few weeks later, the menu features an item called “bread & drippings…”.

   Note that Chang’s involvement in the events that the author describes makes the source of inspiration credible to the reader. It might be wise to follow suit and confirm the source of inspiration prior to publication.

9. So.. before David Chang, Toronto was lost. David Chang is an amazing chef, but to say than the local chefs are only copycats. is terrible!

   Come on Toronto Life pull your head out of your ass and see how superficial, irrelevant and trendy follower are you.

   Now If I want a good review about a restaurant I’ll check other magazines or I’ll ask my friends. Because after this.. the only good use for a Toronto Life magazine is to feed the chimney.

10. agreed! + in Chinatown or Flushing you get the real deal for $2 vs. 12

11. A bit shortsighted. While I agree that it’s obvious these are mostly twists on popular ethnic dishes, you don’t give him enough credit for modernizing and improving upon them.

    I don’t know of any other chef that used bacon in their dashi, or deep fried brussels sprouts and dressed them, or shaved frozen foi gras before Chang was.

12. Tried the momofuku ramen yesterday in the Toronto location. I have to say it’s the worst I have eaten so far. It was really salty, the cabbage tasted like wasabi and the portion was really small.

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