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For the first and likely last time, celebrated NYC chef David Chang's Momofuku Bar (190 University, at Adelaide W, 647-253-8000, momofuku.com) opened today in the Shangri-la Hotel complex without a lineup. That won't be the case by supper.
The 72-seat room is walk-in only - they don't take reservations - and features a short familiar card of Chang classics like his signature steamed pork bao ($10) and eponymous ramen with both pork belly and shoulder ($14). Smoked chicken wings ($12), roasted red-chili rice cakes ($11) and jars of Chang-recipe kimchi ($7), too. And get this - all of the wine, three out of four beers and half the sake are locally products.