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David Chang x Shangri La ... here's hoping!

This morning on the rumour-mill:
@Urban_Toronto: Shangri-La lands David Chang as chef. http://bit.ly/dTfM6h
@coreymintz we all get on phone with Shangri La PR today. No confirmation of David Chang rumour until Monday

Via @PorchettaAndCo

Trying... to temper.. excitement... Mind, the hotel doesn't open until Q2 2012, so we have a year (more likely) to go. But... Squeeeeeeeeeeeeeeeee!!!

update:
@davidchang @bleszcz > chris bosh south beach sucks...hello southern ontario > Phaneuf, Bargnani & Bautista > late late 2012ish? via westbank>shangri-la

Solidifying that rumour!

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  1. Holy frickin' moly - that would be AMAZING!!!!

    2 Replies
      1. re: laidoffhound

        Ha - my belly laugh for the day! I think I just peaked...

      1. it would be really interesting if he made it over the border, but i'm having a hard time imagining it considering he hasn't gone cross country yet and that would be a bigger benefit to his promotion of the local tasty as well as increasing vegetables into our diet and reducing meat. that being said, his operations and i agree that santa barbara uni is delicious enough to drag across the country.

        his milk bar operation is much more replicable.

        1. Is there a corporate connection between the Shangri-La and the Chambers Hotel in NY where Ma Peche is located? That would put a little more credence to the rumour.

          1. Just updated with a recent tweet from @davidchang. Which I don't understand completely, but it sounds almost right...

            @davidchang @bleszcz > chris bosh south beach sucks...hello southern ontario > Phaneuf, Bargnani & Bautista > late late 2012ish? via westbank>shangri-la

            8 Replies
            1. re: jlunar

              wow, I was kidding at first, but seriously, it seems we may have a shot at the fried chicken! Maybe next someone will persuade Yasuda not to go back to Japan and open up shop here! @wishfulthinkin

              1. re: shekamoo

                pretty sure yasuda has left nyc already, although he still helps source fish for the restaurant since he lives in Tokyo.

                1. re: shekamoo

                  Why need Yasuda when we have Kaji already?

                  1. re: Bobby Wham

                    because Kaji, while most probably capable of doing so, doesnt make good nigiri, maybe because he thinks Toronto wont appreciate it. Yasuda was the least favorite of my high end sushi experiences in NYC and LA, but still way better than Kaji

                    1. re: shekamoo

                      Hm, beg to differ, While Yasuda was really good, I found the nigiri extra-extra small. The oyster with rock salt was my favourite. I still prefer Kaji's explosive nigiri performance.

                      1. re: Bobby Wham

                        oh on personality and showmanship Kaji sushi has easily the winning itamae. It is just the sushi itself that I find lacking compared to Yasuda or even Zen in Toronto