The destination for my lovely dongsaeng's final meal of the trip was none other than one of my top ranked restaurants in the GTA.
MeNami has long been acknowledged as a spot that I take pride in visiting time and time again, so it was only fitting for it to conclude a food-centered trip in Toronto.
MeNami has long been acknowledged as a spot that I take pride in visiting time and time again, so it was only fitting for it to conclude a food-centered trip in Toronto.
Tapas favourites such as Smoked Salmon with Parsnip Sauce, Fresh Fried Ika, and Corn Kaki-age were requested yet again.
In place of the ceramic bowl used to plate the Smoke Salmon slices was a rectangular piece of slate. The method of presentation had been simplified, though the flavour profile of the dish far elevated than previous visits. The pieces were thicker than before and retained notes of smokiness; the parsnip sauce, still tangy and refreshing, contrasted nicely with the delicately seared fleshiness.
In place of the ceramic bowl used to plate the Smoke Salmon slices was a rectangular piece of slate. The method of presentation had been simplified, though the flavour profile of the dish far elevated than previous visits. The pieces were thicker than before and retained notes of smokiness; the parsnip sauce, still tangy and refreshing, contrasted nicely with the delicately seared fleshiness.
The bundles of kernels in the Corn Kaki-age were larger and more moist on the inside. Having been well-drained beforehand, there was essentially no grease on the specimens themselves, though a hint of deep fried fumes lingered about.
Fresh Fried Ika was a little less airy this time around, though nonetheless enjoyable.
Fresh Fried Ika was a little less airy this time around, though nonetheless enjoyable.
I opted for a distinct selection of udon entrées, as to encompass both traditional and fusion aspects of the restaurant's offerings. Revisited was the Black Sesame Puree Udon with Beef; new to the table were the Mentaiko Cream Sauce Udon and Tsuke Udon with Shrimp Tempura.
Embodying the gritty texture and delectable notes of black sesame, the ever-fragrant first contender remained a family favourite.
Mentaiko Cream Sauce Udon bore similarities to carbonara, specifically in regards to the silky sauce that aided in neturalizing the fishiness of the roe. A dash of spicy tomato oil also contributed to decomposing to the richness of the cream base.
The portion of mentaiko was quite significant in comparison to other establishments, though this was unable to nix the need for some sort of protein in the dish. Not exactly vegetarian either, I would suggest pairing the bowl with a hearty appetizer, such as Torched Saba or Yuk Hwe, for sustenance.
Mentaiko Cream Sauce Udon bore similarities to carbonara, specifically in regards to the silky sauce that aided in neturalizing the fishiness of the roe. A dash of spicy tomato oil also contributed to decomposing to the richness of the cream base.
The portion of mentaiko was quite significant in comparison to other establishments, though this was unable to nix the need for some sort of protein in the dish. Not exactly vegetarian either, I would suggest pairing the bowl with a hearty appetizer, such as Torched Saba or Yuk Hwe, for sustenance.
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Tsuke Udon - also known as "dipping" udon - was accompanied with a bowl of cold broth (presumably a classic combination of dashi and soy) and small container of scallions, grated ginger, and finely-grated daikon. It is easy to forego the most timeless option in favour of the more innovative variations, however the Tsuke Udon proved resilient with its platter of bouncy, chewy noodles and refreshing condiments.
The classic choice provided contrast against the heavy flavours of the sauce-based udon mains, making it ideal for less adventurous diners or sharing/consuming in conjunction with fusion items.
The classic choice provided contrast against the heavy flavours of the sauce-based udon mains, making it ideal for less adventurous diners or sharing/consuming in conjunction with fusion items.
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At the sight of my media-capturing device, the owner of the restaurant had been generous enough to provide a complimentary bowl of Nagasaki Udon.
A chicken broth made up its base, while shreds of chili and the addition of various shellfish contributed depth. Mussels, shrimp, squid (the same rings as those used in Fresh Fried Ika), bean sprouts, and green onions were the visible constituents of the dish.
For seafood lovers, or those that generally lean towards Nagasaki Ramen at Kenzo, this would be the safest starter in the housemade udon world. The broth is well-seasoned and, if I may add, a bit spicier than I would have anticipated. Personally, I declare udon noodles to be more effective in attaining balance with bold flavours than ramen.
A chicken broth made up its base, while shreds of chili and the addition of various shellfish contributed depth. Mussels, shrimp, squid (the same rings as those used in Fresh Fried Ika), bean sprouts, and green onions were the visible constituents of the dish.
For seafood lovers, or those that generally lean towards Nagasaki Ramen at Kenzo, this would be the safest starter in the housemade udon world. The broth is well-seasoned and, if I may add, a bit spicier than I would have anticipated. Personally, I declare udon noodles to be more effective in attaining balance with bold flavours than ramen.
Appetites curbed and stomachs slightly bulging, it was time to head over to our final stopover.
Initially, the plan had involved dropping by a bubble tea house or bingsoo cafe (or both). With an unexpected addition to our lunch table, neither of us could quite dissolve either within the short time frame in which we left.
Either way, I suggested grabbing One Zo once more before trekking two steps over, luggage in tow, to Go Topoki to try their dessert selection. As expected, Cactus Tapioca was unavailable before 3 PM. Interestingly enough, though, Matcha Tapioca could be chosen at the early hour of 1:30 PM.
Initially, the plan had involved dropping by a bubble tea house or bingsoo cafe (or both). With an unexpected addition to our lunch table, neither of us could quite dissolve either within the short time frame in which we left.
Either way, I suggested grabbing One Zo once more before trekking two steps over, luggage in tow, to Go Topoki to try their dessert selection. As expected, Cactus Tapioca was unavailable before 3 PM. Interestingly enough, though, Matcha Tapioca could be chosen at the early hour of 1:30 PM.
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< Pictured above and below: Oolong Tapioca Latte w/ Matcha Tapioca and OneZo Grapefruit Green Tea w/ Matcha Tapioca >
The Oolong Tapioca Latte was surprisingly milky, and failed to harness the strong notes of Oolong that I desired. My order had been misunderstood and a heaping portion of Matcha Tapioca had been added on top of the existing scoop of Crystal Tapioca. Over time, I couldn't really distinguish them with the exception of hue.
The Grapefruit Green Tea, in which grapefruit pulp was spotted afloat, appeared much more refreshing in comparison.
The Oolong Tapioca Latte was surprisingly milky, and failed to harness the strong notes of Oolong that I desired. My order had been misunderstood and a heaping portion of Matcha Tapioca had been added on top of the existing scoop of Crystal Tapioca. Over time, I couldn't really distinguish them with the exception of hue.
The Grapefruit Green Tea, in which grapefruit pulp was spotted afloat, appeared much more refreshing in comparison.
We took to sharing a small bowl of Green Tea and Chocolate Bingsoo at Go Topoki. Amidst the late lunch rush, the interior of the restaurant was brimming with oily fumes and blasts of warm air from the heater.
The bingsoo was already underwhelming by apperance, and the balmy bursts of heat only acted as a catalyst for the process of disintegration. Evenly dispersed indulgent brownie chunks, crunchy chocolate pearls, and a dusting of crisp chocolate flakes and were well appreciated, as was the layering of ice milk and green tea powder.
At the same time, it should be noted that minimal notes of green tea could be perceived. On an overall basis, the dessert melted far too rapidly to be enjoyed properly.
The bingsoo was already underwhelming by apperance, and the balmy bursts of heat only acted as a catalyst for the process of disintegration. Evenly dispersed indulgent brownie chunks, crunchy chocolate pearls, and a dusting of crisp chocolate flakes and were well appreciated, as was the layering of ice milk and green tea powder.
At the same time, it should be noted that minimal notes of green tea could be perceived. On an overall basis, the dessert melted far too rapidly to be enjoyed properly.
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At last, the inevitable time of departure arrived.
Incorporating public transit on a weekend schedule is never an easy task to accomplish: we missed the first bus by a mere ten seconds, and were forced to transfer afterwards while on the hunt for the next arrival.
Incorporating public transit on a weekend schedule is never an easy task to accomplish: we missed the first bus by a mere ten seconds, and were forced to transfer afterwards while on the hunt for the next arrival.
The farewell was more joyous than bittersweet - an unabridged conclusion to the hectic 4-day adventure that had just passed. It was proof international friendships can exist, and even thrive, across borders and time zones.
As for the next reunion, one can wholeheartedly assume that it shall take place come the North American leg of GOT7's 2018 World Tour. All eyes on you, boys.
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