DaiLo

Chef Nick Liu runs this College Street staple, where the kitchen treats traditional Chinese recipes with French technique. The name translates to "big brother" in Cantonese, and the menu leans heavily into that heritage, using local ingredients to rework classic flavours. Inside, the space balances vintage chinoiserie with a sharper, modern design that keeps the room feeling energetic rather than stuffy, fitting right into the busy stretch of Little Italy.

Expect a menu built for sharing, so bring a few friends and order the truffle-infused Hainanese chicken, the crispy octopus tacos in jicama shells, or the sweet and sour pork hock. You can order a la carte, but the chef’s choice tasting menu is the standard move if you want to see how Liu handles the full range of the kitchen. Because this place stays busy and frequently lands on the Canada’s 100 Best list, don't bother walking in on a Friday or Saturday night without a reservation.