Anyone who is a fan of shoving deliciousness into their face already knows about Momofuku. Over the years, owner and chef David Chang has garnered respect for his empire of flavor not only in New York City—where his impeccable string of restaurants began—but the world over. In Canada, the peachy peach brand is still stretching its wings, which is why we felt like it was a good idea to showcase Toronto's Noodle Bar, Daisho, Nikai, and Shoto—the four arms of Momofuku Toronto—to show how one of the planet's most tantalizing food brands has Canadianized itself in an impressive way.Not only did we hang out with the crew of this massive culinary endeavour on their home turf, we took them to Edulis for a pressed duck dinner, and to Parts and Labor where Chef Matty Matheson stuffed the Momofuku Toronto crew with lobster grilled cheese sandwiches, fried quail, pig's head, and whiskey shots. After all that, we circled back to Momofuku for a gigantic rib eye, more drinks, and fried chicken.