This summer marks five years of innovative Korean cuisine for 156 ONEFIVESIX. Originating in Yorkville mid-pandemic, the Michelin-recommended spot moved to West Queen West last fall where co-owner and head chef MJ Jeong has been slinging reverse-seared steaks, in-house-made banchan, 48-hour beef short rib and tuna belly crudo ever since. One fan favourite? The sujebi, a sort of Korean pasta, that dates back to the Joseon Dynasty of the 14th century.
“I’m trying to honour the old world while expressing the present. The soul of the food is still unmistakably Korean, but it’s viewed through a modern lens and informed by the place I call home,” Jeong says. “In many ways, our restaurant is another snapshot in Korean cuisine’s evolution — one that could only exist here in Toronto.”
The summer promises many more cool Korean treats, from a banana-milk bingsu to a fresh take on naengmyeon cold noodles. “I’m not interested in changing Korean food for the sake of being different,” he says. “I want to highlight what already makes it special.”
Here’s where Jeong goes when he wants something special to chow down on.
Best date-night spot
Restaurant Stop, 397 Roncesvalles Ave.
“My wife and I always ask for the corner table if it’s available. It has a cosy, neighbourhood feel and it’s somewhere we can actually relax. I always order the fish pie, and if the leeks are on the menu, they’re a must.”
Best bakery
Castle & Coal, 108 Dovercourt Rd.
“It’s just around the corner from our restaurant, so I stop in whenever I can. The kouign-amann is one of the best I’ve had: crisp on the outside, buttery, flaky and perfectly caramelized.”
Hidden gem
Ricky + Olivia, 996 Queen St. E.
“Their beef tartare is fantastic, but honestly I’ve never had a bad meal there. Everything feels thoughtful, and I really appreciate how much they showcase Ontario produce.”
Repeat reservation
Pho Tien Thanh, 57 Ossington Ave.
“I get the large rare beef and brisket pho every single time. It’s one of those meals I never get tired of.”
The last best thing you ate
New Retro, 193 Carlton St.
“I loved the chawanmushi at New Retro. It was simple, beautifully made and one of those dishes that stays in your mind long after dinner.”
Current obsession
Myeongdong Gyoza Kalguksu, various locations
“My mother-in-law still makes my favourite dumplings, but when I’m craving them and can’t get hers, this is where I go. The kimchi gyoza are huge and can make for an entire meal with just a couple of these.”
Fancy dinner
“Chef Patrick Kriss has had a huge influence on fine dining in Toronto. I still think about the poached lobster with tom yum sauce. That dish was incredible.”
Comfort food
Fuji Lamb House, 3330 Pharmacy Ave.
“The lamb skewers are packed with cumin, coriander, five-spice and just the right amount of heat. They’re messy, bold and exactly what I want when I’m craving comfort food.”
Best dessert
“If they have the peach and brown butter soft serve, I’m ordering it.”
Lunch spot
Lunch Lady, 93 Ossington Ave.
“The lunch pho are what keep bringing me back. They’re rich, layered and full of flavour without feeling heavy.”
Best late-night craving spot
“After service, there’s nothing better than sitting around the grill with friends, cooking pork belly, ordering naengmyeon and sharing a few bottles of soju.”
Best takeout
Mozy’s, 114 Atlantic Ave.
“The charcoal chicken is always my order. It’s simple, delicious and travels well.”
Favourite weekend brunch place
Rol San, 390 Spadina Ave.
“I always order siu mai, har gow, Shanghai noodles and garlic snow pea leaves. Dim sum on the weekend is hard to beat.”
Favourite coffee shop
The Brick Room, various locations
“Try the banana milk latte with banana milk foam. It’s a fun Korean twist and I haven’t found another coffee like it.”
Best cocktail bar
Uh Bar, 1221 Dundas St. W.
“My post-service drink is almost always a Negroni, and they make one of the best in the city.”
Place I’m dying to try
Restaurant 20 Victoria, 20 Victoria St.
“It’s been on my list for a while, and even more now that chef Rafa is in the kitchen. I keep hearing about how amazing it is from other chefs.”
