Top Sundae dishes in Toronto

Sliced Korean blood sausage served with offal and fermented shrimp sauce — deeply savoury, a polarising classic that regulars swear by

Steamed blood sausage stuffed with glass noodles and vegetables, a classic pocha anju that's earthy and deeply savory — not for the squeamish but beloved by regulars

Korean blood sausage stuffed with glass noodles and vegetables, served with a salt and chili dipping seasoning — an acquired taste that regulars swear by

Steamed sausage stuffed with glass noodles and barley — an acquired taste for newcomers, but a bunsik staple that regulars order without hesitation

Scoops loaded with hot fudge, caramel, whipped cream, and toppings — messier to eat standing up but worth the effort

A composed build on top of the seasonal scoops — toppings are intentional rather than default and complement the flavor profile of whatever's rotating

Classic layered sundae with house-made sauces, nuts, and whipped cream — a more straightforward option that lets the ice cream quality speak for itself

A scoop or two dressed with toppings — the move when you want the full experience rather than a clean cone

Multi-scoop sundaes with house sauces and toppings — straightforward execution that pleases but doesn't innovate beyond the waffle dishes

Ice cream with sauces, whipped cream, and toppings served in a cup — the sit-down alternative for those who want more than a cone

Korean blood sausage stuffed with glass noodles and barley, a classic jokbal-house pairing that's earthy and filling

Ice cream served over waffles or in sundae format; solid execution but the plain dondurma cone remains the better vehicle for the signature texture