​Every so often, I make a Markham run. Approximately forty to fifty minutes of a drive, one would consider it within fairly acceptable travel distance as the journey downtown is already an hour and a half via local and regional public transit. That said, not everyone enjoys the 120-kilometre round trip, especially when gas prices have risen so recently.

It's crucial to make the most of a trip, including tending to errands along the way and trying out new establishments in the vicinity.

​Eggette Hut is a destination I've been meaning to revisit, but on a relatively empty stomach. Cheese Explosion had proved insanely satiating in spite of its delectability. Ordering the Coconut Eggette, I had hoped for an afternoon snack that provided just the adequate amount of satisfaction. Truthfully, it was much sweeter than I would have liked. Opting out of the two-dollar milk tea pairing had been an informed decision on my behalf. The chewy consistency of dessicated coconut flakes was present, along with pockets of soft, stretchy mochi in each bubble. One side of the waffle was crisp and uniformly golden brown, but the other (the "flip side") was soft - mushy even - with an overall patchy appearance.

Although not entirely unpleasant, I am unsure whether I'd return for a third trial. The flavours, though pronounced, are quite excessive, overpowering the delicate properties of its foundation - the plain egg waffles and its sheer texture profile. Should you contemplate attempting Eggette Hut, it is highly recommended to have a few friends in tow. Sharing the waffles is less likely to result in sugar/sodium overdose, all while lowering the cost per unit of the pricey little fragments.

I went on to spend a relaxing half hour of reading at Chapters - one of the exceptionally few GTA locations which hasn't been renamed as "Indigo", then engaging in rapid research for nearby dinner options.

​Mi-Ne was close by, and its reviews told a solid story. We set out for the Japanese restaurant.
Locating its coordinates was a simple task: being at the corner of the plaza ensured that patrons traversing north along Woodbine would spot it with ease. I pulled into the utterly horrendous parking lot, immediately furrowing my brows at the wretched scene that lay before me.
For a private lot, one would have assumed the owner(s) to have invested in maintenance procedures in the name of continued business. Sadly, this was not the case; potholes, large, ponding cracks, sporadically depressed sections were dispersed throughout. The sudden jumps in grade were annoying not only to drivers, but created nasty trip hazards to pedestrians as well.

​The restaurant itself did not earn such scorn. Mi-Ne had been thoroughly decorated with various Japanese ornaments, leaving no shred of its predecessor behind. In fact, the interior had been altered in such a manner that it hadn't even occurred to me that this was the exact location where a personal tragedy had taken place nearly six years prior.

​The service staff consisted of young Koreans, which I presumed none to exceed the age of twenty-five. A petite hostess seated us at one of the many partitioned wooden booths. Teetering between each was an array of empty alcohol bottles. The assortment spanned sake, soju, as well as several other unfamiliar names, seemingly aspired to bridge the gap between family diner and izakaya.

​To encourage drinking, they even presented a menu of mix-and-match izakaya combos. At a mere nineteen dollars, patrons had the option of pairing a single appetizer-sized platter with either 16 oz. of draft beer ir 200 ml of sake. Amongst these small servings were deep-fried oysters, salmon sashimi, BBQ unagi, and more.
Rolls and makis were found on a separate, double-sided laminated menu; even more options were nestled within a tattered hardcover menu.

After a lengthy discussion and much contemplation, we settled on one set from the izakaya menu and a Chirashi from the regular menu. Ponzu/soy-dressed side salads and miso soups arrived soon after orders were placed. Green tea brewed with rice grains had been placed before us before that.

All dishes were delivered rapidly, albeit their presentation being a bit lacking. Salad dressing was spotted dribbling off one of the bowls, while the shallow Chirashi bowl featured greasy smears and fingerprints.
​That is not to say that they were dismal orders of sustenance, however they didn't succeed in leaving a strong impression either. The starters were straightforward and very, very typical.

< Pictured above and below: Asahi, Fried Oysters, Chirashi >

​The shortest month of the year has sprung past us. In its place are the residual effects of Mother Nature's forces: pointy icicles, shards of frozen water mixed with deicing salt, and, of course, snow - and a lot of it too.

As always, here are a few snapshots of recent happenings:
​
1) Evidence of subzero precipitation
2) Soft, fluffy LINE PJs spotted at P.A.T.
3) Homemade Tangyuan - an updated (aka far tastier!!) adaptation of an old recipe

4) Catching up with ochungg over MeNami
5) Poking fun at pig plushies (in the most literal sense)
6) Another round of takeout from Sikgaek
7) Homemade Red Bean Soup (with sweetened coconut cream!)

8) Sushi In Sushi
Meadowvale isn't an area known for plentiful food options. If technology hadn't been within the press of a button, I would have likely proceeded with my daily life not knowing of Sushi In Sushi's sheer existence.
First and foremost, it was situated in an odd location: behind the 7-Eleven gas station on Erin Mills parkway, next to an auto repair shop in a mostly industrial area. Given that its entrance was above a flight of concrete stairs, it wasn't exactly the most accessible of restaurants either.

​However, the interior was homey. Decorative elements were simple and representative of a quick-service sushi establishment. The seating area was moderately large, with several booths and a decent number of four-person tables. On a peaceful weekday evening, few diners were spotted; only two tables were occupied, and one group had just exited the premises with bags of takeout. A party of two waltzed in during my time of visit and perched themselves near the cashier to review their options to-go. It appeared that Sushi In Sushi caters to a large amount of local takeout orders.

​The crew consisted of one sushi chef, one member of waitstaff - a middle-aged man - and potentially more staff members in the kitchen.
The menu was expansive and included Daily Special Rolls that changed depending on the day of the week as well as All-Day Lunch/Dinner selections. I have no idea why certain dishes were associated with mealtimes if the assortment fell within an all-day menu, though perhaps it is used to distinguish between the portion size. The Lunch option was more than sufficient in catering towards my dinner needs.
Being operated by Korean staff, the menu had also been broadened to encompass Korean dishes such as Hae Dup Bap and more.

​I took to a Sashimi Sushi Lunch (SH3), which included miso soup and a side salad. These two starters, along with my request of hot water, were delivered immediately after order placement. The miso soup was standard but not sodium-laden; green onions assumed a prominent presence, while an adequate number of wakame strips floated about. Comprised largely of chopped iceberge lettuce, the side salad was the less liked item of the duo. A hefty amount of moisture between the leaves was observed, though there was enough salad dressing to balance.

​It's accurate to say that new years bring about changes. A conspicuous observation amongst my inner circle would be the gradual shift from ceaseless food adventures to hangout sessions fusing physical activity followed by rewarding munches.

Another fellow food enthusiast recently returned from her travels. And while a planned visit to TORA was in the works, an above-seasonal Sunday afternoon was not the time for that. I voted against the chaos of Yorkdale and proposed staying local instead.
The suggestion of partaking in a drop-in dance class was rejected in favour of checking out the city's newest indoor climbing facility, Hub.

​Our date of visit happened to coincide with the second and final day of their Grand Opening party. Existing members from the club's Markham location were able to bring two guests with them for free, causing the facility to swell with climbers of all experience levels. The staff kept busy by tending to the requests of attendees and ensuring that waivers had been filled for each and every participant.
We didn't arrive until early afternoon, after crowds had long arrived and settled in. However, there was still a delay due to the limited number of computers (for signing waivers) and obtaining the correct size for our rental shoes.

A complimentary yoga session happened to be taking place around this time, so we headed towards the second floor to join. As neither of us had prepared our own mats, we simply unravelled the chalk-covered ones available. They definitely weren't the cleanest, nor did they smell all that great. Each Downward Dog was rewarded with a rancid whiff of sweat. Stench aside, the one-hour class was enjoyable and succeeded in stretching out our bodies' tightest areas prior to engaging in more intense physical activity.

​The second floor was extremely minimal: mostly concrete with no decorative elements whatsoever. With that said, it provided a quiet area to rest one's mind, away from the clamour of the climbing walls. It was also here that one could grasp a full view of the numerous attractions and exercise areas. In the far corner was a compact gym in the making, while bouldering walls of varying difficulty levels surrounded the perimeter. At its centre was a lofty structure intended for intermediate level belay and top rope climbing.
In a less crowded area was a party room - likely instated for the birthday party needs of children - and a Learner's Area where our auto-belay safety orientation would take place.

With the conclusion of our calming yoga session, we retreated back to the ground floor to request harnesses and more fitted pairs of climbing shoes. This type of footwear was primarily structure-less, with a flexible yet rigid toe piece and soft sides all around. Good news for those with flat feet (such as myself) is that you can easily upgrade to a half size larger to accomodate for the insertion of orthotics.
We then underwent brief training for the auto-belay system (an automated pulley system that would lower climbers down slowly) and were made aware of safe falling methods for bouldering.

Afterwards, we went on to spend a large chunk of our time in the Learner's Area, challenging ourselves with different routes. Hub utilized a number-based difficulty system; for example, a route with a rating of 5.3 was far less straining than that with rating 5.9. Most of the courses in the Learner's Area were relatively free of contours, however, there were a handful that incorporated concavity and protrusions.

​As we eased into the evening hours, we decided to attempt the trickier routes in the main climbing area. My partner-in-crime was first to hook herself onto the belay system. Sprawling upwards with the fluidity of a long-legged spider, she reached the top in under two minutes! I, on the other hand, am not quite so lanky. The course was a grueling expedition for me. Breathing a bit faster than normal, I did not succeed in touching the top stone until almost five minutes later.

​Orangecane had been right about the aftereffects: my hands felt "raw", exposure to warm water was torture, and driving was excruciating. I had rewarded with agonizing calluses on the underside of hand, specifically at the point where the palm meets the ends of the fingers and the hand bends

"So much for being open on public holidays."
I had suggested sushi for my long overdue meetup with ochungg, namely Japan Eats located on the ground floor of Yonge and Sheppard's predominantly Chinese condo building. Alas, we arrived to find both front and back entrances locked and the interior was empty. Despite my prior research, the information on their social media page had proved inaccurate.

​With one of us craving sashimi and the other in favour of Korean, we settled on MeNami. Reservations hadn't been made in advance, but, thankfully, we were seated without a wait. Those arriving closer to 1 PM were spotted standing by the entrance for short periods of time.

As a familiar choice for both of us, narrowing down our selection was a fairly uncomplicated task. ochungg opted for the Salmon Cream Sauce Udon, while I pointed towards the Fresh Salmon Don without a shred of hesitation. Fresh greens and sashimi were precisely the two elements I had been searching for.
Other additions to the menu included an eighty-dollar Family Day Special, which showcased a few of their signature dishes, and a new series of cocktails (that were arguably less appealing than their initial lineup).

We had also agreed on requesting a Fresh Fried Ika to share. Regrettably, the portion was much smaller - and greasier! than past visits.

​Trying the Fresh Salmon Don was a first for me. Comprising various components and an extravagant presentation, it was managed to fill the sashimi void without leaving behind feelings of satiation. The dish was served with a choice of sweet soy sauce or a spicy, tangy gochujang-based dressing; being concerned over the degree of spiciness, I requested that the sauces be served on the side. Our server, who was all grins and expertly blended eyeshadow, obliged with a smile.

The main was a medley of mixed greens, pickled peppers and cucumbers, tenkasu, and chunks of salmon sashimi.
A bowl of warm, steamed white rice and clear dashi-like broth accompanied the ceramic platter. The rice grew mushy quite quickly - it was either not of a short-grain variety, or had been cooked with an excessive amount of water. The soup acted as a palate cleanser between bites of pickled vegetables and onion.

​With the exception of a bone amidst the sashimi chunks, I was quite fond of the don overall. In comparison to the restaurant's other dishes, it possessed a more subtle profile, yet did not skimp on flavour nor texture. 

​Atmospheric conditions were milder than predicted, so we trekked down to Hey Sugar afterwards.

​The first day of the month hit me with a wake-up call, in the most literal sense thinkable.
Whatever poor feasting decisions I've committed in the past cannot continue. I am no longer a young soul, thus my actions are tied to specific consequences. Taking note of others' unhealthy habits is something I do frequently and naturally. It's high time to commence the process of rectifying my own.

​Let the journey to health begin!!
Or, as I'd like to rephrase it: The 豬年唔再做豬大作戦.

​1) Congee to soothe an enervated digestive system
2) A Matcha Almond Milk Shake (made disppointing as a result of low-grade matcha)
3) Offsetting winter blues with a colourful lunch bowl

4) Honey Butter Chips - the "Winter Warmers" Edition
Sadly, the Caramel Almond flavour falls short of both the Original and Maple editions.

​5) White Cake with Peaches
The consequence of utilizing all the yolks in the fridge for custard, and then overheating said custard to a runny disaster, is a White Cake. In other words, it is a cake constructed with egg whites and devoid of yolks.

​A tad stiffer than a traditional cake, it is important to glaze the surface with sugar syrup and pair it with a fat-heavy counterpart to supplement moisture and flavour. (Mind you that I had combined the ingredients in the incorrect order, causing large, non-uniform air bubbles to appear in the batter.)

Seeing as this was not a successful cake execution, the recipe shall not be making its way over to What I Make until perfected and finalized.

​6) Gifts from Korea from a fangirl that knows my inner desires all too well

Since our visit to BNC - er, Tokyo Cheese Cake by BNC - I had been reminded that I had yet to visit Kobi, despite the fact that it was no longer a new opening on the west end.

The opportunity arrived when a Thai ahgase reached out to inform me of her availability. We went about our errands at the mall (Hi Amber!), broke a solid sweat at Playdium, then headed over to the KBBQ restaurant just as rush hour dissipated for the evening.

​One of my greatest fears (and peeves) is arriving at an establishment, famished, only to be told a wait would ensue. Thankfully, this was not the case. Kobi was at approximately 25% capacity when we entered.

There was no host by the entrance. We remained stationary until a middle-aged man looked over at us; "Table for two" I uttered while forming a peace sign. He responded with a slightly annoyed glare, to an extent where I wondered if I had mistaken a patron as a member of managerial staff. My initial hunch was correct, however, for he cast a glance at a younger male who was clad in uniform. I repeated my request to him, at which point he rapidly grabbed two menus and sauntered over to one of the booths. A silent "Please come this way." rang in my head, and we followed suit.

​The booths were quite spacious, comfortably seating two or even four more customers. Its faux suede lining was on the grimier side, with little grey spots here and there; frankly, I hadn't expected the cleanest dining environment anyway. Splashes and spltters are inevitable when one cooks at the table.
Two grills spots were found on the table: one rectangular and the other circular.

​We browsed the menu with scrutiny, for our cravings lay with grilled meat in ssam wraps accompanied with a bubbling ring of egg and/or cheese. There simply wasn't an item that offered this. Ultimately, we settled for the Tofu Kimchi & Pork, swapping the tofu for cheese (at no additional cost), and an order of Beef Dumplings.
The server provided us with hot tea in Stainless steel mugs, side dishes, and, later, a jug of cold water.

The banchan set comprised of: kimchi, pickled cucumbers with red pepper flakes, soft radish strips with broccoli florets, green beans, and rapini. All were tasty and distinctly flavoured, with the rapini earning the highest praise. Neither of us gravitated towards the kimchi, for there was a substantial amount in the entrée already. Kobi's rendition was the middle ground between Nuri Village and Sikgaek: delicious yet not entirely mild. Evident was the heavy usage of 고추가루 (gochugaru).

​The Tofu Kimchi & Pork arrived on a segmented round plate. In the centre was a mixture of kimchi and cooked slices of lean pork (think shabu shabu-style strips), while shredded mozzarella, corn kernels, and a few pieces of pineapple filled the outer ring. Our grill was fired up once the dish had been set on the table, such to melt the cheese ring and maintain warmth of the meat.
Four degrees of spiciness were available: Spicy, Regular, Mild, and Non (none??). We had opted for the "Mild" level. Admittedly, this was more fiery than expected. Given our low tolerances, bowls of rice were requested shortly afterwards. We also drained the cold water as the meal progressed.

​Chinese New Year just doesn't feel complete without witnessing a Lion Dance or a visit from the 財神 (God of Wealth). Although we hadn't seen the bearded man clad in red at our yearly festival visit, we did manage to make it to Square One's Holt Renfrew for the jubilant performance.

​A lion dance team with relatively young members had been invited for the occasion - one duo maneuvering the red dragon, and another a yellow one

​Following the joyous event, we proceeded eastward for bingsoo. Needless to say, the idea had been wholly mine.

BNC Bakery had popped up on Insta-searches several times while researching bingsoo establishments in the vicinity. Too late had I discovered its long-time reign in Mississauga. Apparently, it had been around long before Snowies.

For every mood, mindset, and budget, there's a sushi place.
​
From budget-friendly finds like Banzai (on the West Coast) to semi-annual splurge spots like JaBistro, there is bound to be at least one in the five-kilometre radius fitting of your requirements. (This shall always hold true in urban and suburban communities, unless, of course, you're not fond of raw fish to begin with.)

The newest venture of the Aburi family, led by none other than the team behind Miku, officially landed in Yorkdale not too long ago. First sighted in late August, the two-story eatery officially commenced operations last month. Alongside their classic selection of torched oshizushi, TORA aimed to introduce EdoPrime nigiri while incorporating a tablet-style ordering system and small-scale monorail delivery.

​Positioned near the top of my North York to-go list was TORA, together with more economic Yonge/Finch finds such as Sang-Ji Fried Bao (they were closed during my last attempt) and Eat BKK. The three restaurants were proposed to my dining partner, and the new sushi destination triumphed over all.

​Complying to a first come, first serve basis, it was in our best interest to arrive early - aka at the opening time of 11:30 AM. I pulled into the parking lot on the Dufferin St. entrance, then swiftly made my way past RH Courtyard towards the entrance. The host greeted me immediately, whilst assuring my anxious demeanour that there was no wait at this early hour.

An "Escort Bill" stating the check-in time and party size was printed on the spot. From this point, I was gestured towards a dimly lit corridor which led to a series of elevators, one of which for patron use. TORA's dining area was located on the second floor; it encompassed a large quantity of booth seating in an ambient setting as well as a few stool-equipped tables by the window. Before the booths were two levels of monorail tracks, aimed to transport orders directly from the kitchen once ready. Those that opted for a view of the outside world would be exempt from the monorail experience, though had the advantage of dining in a well-illuminated environment.

I took note of my surroundings while my dining partner was mid-transport. Situated on the table were a drink menu, soy sauce bottle, several soy sauce dishes, condiment cases, and, of course, the ordering tablet. Unlike Miku, there was only one form of soy sauce; Tamari and Shoyu had been replaced with the all-too-familiar commercial-grade dipping sauce. Wasabi and ginger were found in packets, instead of being freshly ground or obtained from the kitchen. Both were of mediocre quality: the pungent horseradish was nowhere as powerful as it should have been, while the yellow ginger scraps were sweet upon first bite but fiery after a few chews. Another interesting element to note was the contrast of thick, monogrammed napkins versus disposable wooden chopsticks. Navy or deep indigo would have suited the overall palette of the decor much better.
With that said, I will admit that I enjoyed having wet napkins within reach. Also appreciated was the grime-free (read: devoid of fingerprints) status of the ordering tablet. Too common is it that the serving staff neglect hygiene levels of such devices.

On that note, I would like to commend the waitstaff during my visit. Despite hovering about for over twenty minutes while waiting, I was not rushed to make an order. Hot water was served (and refilled!), inquiries were answered, and recommendations were given. Several members of the team had served the table; all were extremely amiable, but one in particular was especially so - Hi Linda!!

View the full album HERE !

​Our orders included picks from the Aburi and Nigiri categories, in addition to the exclusive EdoPrime menu.

​I do admit that while I identify a little less with pigs than dogs, traditions are closely adhered to regardless. (I'll have you know: I almost pulled a muscle tackling dust purgation of the entire house unaccompanied.)

As with other years, we made our annual visit to the Chinese New Year Market. This time around, we arrived early enough that parking was not an issue. Thank goodness.