Where Hakka heritage meets French technique, Dailo Toronto elevates New Asian cuisine through Chef Nick Liu's masterful fusion of ancestral recipes and contemporary refinement. This Little Italy destination transforms traditional Chinese comfort food into sophisticated culinary art, earning recognition as a leader in Toronto's fine dining renaissance.

Founded in 2014 by Chef Nick Liu, Dailo emerged from a deeply personal culinary journey spanning Michelin-starred kitchens across Europe, Australia, and Asia. Liu's Hakka Chinese heritage, combined with classical French training at Toronto's legendary Scaramouche, creates the foundation for his innovative approach. The restaurant's name, meaning "Big Brother" in Cantonese, reflects both familial respect and the bold personality that defines Liu's cooking philosophy. His leadership in the New Asian Cuisine movement has garnered international acclaim, featured in TEDx talks and television programs celebrating his cultural bridge-building through food.

The cuisine showcases Liu's grandmother's recipes reimagined through French techniques and locally sourced, sustainable ingredients. Signature dishes include the playful yet refined "Big Mac Bao," transforming the iconic burger into an elegant steamed bun experience, and the Sweet and Sour Pork Hock with jellyfish slaw, honoring traditional Hakka flavors. The Whole Fried Giggi Trout demonstrates Liu's technical mastery, while innovative creations like Ponzu Beef Carpaccio and Truffle Fried Rice showcase his creative range. The family-style menu encourages communal dining, with dishes designed for sharing that celebrate Asian culinary traditions within a contemporary framework.

The two-level space, designed by Ian Rydberg and Milke Bau, creates distinct experiences within one destination. The main dining room features luxurious teal leather banquettes, brass filigree screens, and hand-painted chinoiserie murals evoking French Orientalism. A dramatic skylight illuminates the space by day, transforming under Chinese lantern-style fixtures at night. Upstairs, LoPan offers a contrasting speakeasy atmosphere with neon signage and a live-edge mahogany bar, serving Asian-inspired cocktails and dim sum-style snacks. Sommelier Anton Potvin curates an exceptional wine program featuring sake selections, including Toronto's own Izumi on tap, while bartender Shane Mulvany crafts innovative cocktails like the lemongrass gimlet "Tom Yum Booze."

Dailo reservations are essential for experiencing Toronto's most innovative Asian fusion cuisine. The restaurant balances sophisticated dining with approachable hospitality, welcoming both intimate dates and family celebrations. Book well in advance to secure your table at this celebrated destination where culinary heritage meets contemporary artistry.