Nick Liu

Inside the kitchen of Nick Liu, the executive chef of DaiLo and Little DaiLo

A few of the things it's stocked with: Chef Boyardee ravioli, instant noodles and a whole lotta vodka

Here’s what happened when DaiLo chef Nick Liu cooked Chinese food from a 119-year-old menu

Using inscrutable descriptions like “nut fruit,” “white plant” and “rice bird”

Here’s what you’ll be eating at Assembly Chef’s Hall, a massive new food hall in the core

It's the food court to end all food courts

Here’s what was served at The Stop’s sixth annual all-you-can-eat-and-drink night market

Just some of the 44 dishes and drinks that were served

Here’s what it looks like when 10 top chefs work together for a one-night-only dinner service

See what went down at this year's second Chefs for Change dinner

Toronto’s top 10 late-night snacks, and where to find them

Ten places in Toronto to eat really great, really late

Six Toronto chefs got to design the ice cream bowl of their dreams. Here’s how they turned out

That one to the left is Nick Liu's

Where DaiLo’s Nick Liu eats in the burbs

His favourite restaurants in Markham and Richmond Hill (and what he orders at each one)

Why Toronto’s west side has more (and better) restaurants than the east

There are plenty of great places to eat on the east side—it just hasn’t exploded the way the west has over the last five years. How come?

Loka Snacks’ Dave Mottershall is Kickstarting a restaurant (and he’s looking for a west-end location)

China Syndrome: DaiLo is a sexy, thrumming rendition of Toronto’s new wave pan-Asian cuisine

Chef Nick Liu (finally) finds a location for GwaiLo, his long-awaited Asian brasserie

Gallery: 8 inventive takes on pho, ramen and other noodle dishes at Slurp Noodlefest

Slurp Noodlefest takes over The Great Hall next month

Year in Review: 2012’s biggest food trends, from the shadow return of fusion to the reign of ramen