The day has finally come.

Noodle Bar, part of David Chang’s pork-centric Momofuku restaurant phenomenon, is opening today in Toronto’s Shangri-La Hotel. Expect foodies to be lining up to devour pork buns, spicy noodles, ramen, smoked chicken wings and roasted rice cakes for lunch.

Noodle Bar is the first of four much-anticipated restaurants to open at the hotel from Chang’s Momofuku brand, which means Lucky Peach in Japanese. Bar/lounge Nikai, Daisho, a traditional large-format restaurant, and Shoto, which will have a tasting menu, will open at a later date in the same three-storey glass cube adjacent to the hotel, at University Ave. and Adelaide St. W., now occupied by Noodle Bar.

Foodies in Toronto have been eagerly awaiting the arrival Momofuku’s first foray into Canada. Chang’s locations in New York City and Sydney are known culinary hotspots with diners regularly lining up to feast on the Korean fusion fare. Momofuku has built a reputation in the Big Apple for providing lunches for patrons in about 30 minutes — something it will likely aim to do in Toronto as well.

• Follow the Star’s Raju Mudhar on Twitter @rajumudhar, #momofuku as he experiences the Momofuku phenomenon.

Chang has built his empire on serving quality food at middle-class prices. He despises table reservations and there are no tablecloths at his restaurants.

The Momofuku restaurants had been expected to open last June, but the project has been delayed several times, as has the Shangri-La. The new 220-room luxury hotel finally opened last month, in time for the Toronto International Film Festival, a deadline Momofuku was not prepared to meet

“We will open when we’re ready,” a spokesperson told the Star’s Amy Pataki at the time. “Our focus is on making a good product.”

Joining the 35-year-old Korean American chef at the Momofuku empire is chef Matt Blondin, formerly of Toronto’s Acadia. Blondin was offered the job of executive sous-chef at Daisho after he was spotted by a Momofuku scout setting up the Toronto project. “We went out for beers as colleagues and talked about suppliers,” Blondin said. “It morphed into something bigger.”

With files from Amy Pataki and Corey Mintz