To read about kayaking on Lake Simcoe, check out Part 1 HERE !
Following our thrilling kayaking session, we headed down to Markham for dinner. Via my preferred social media platform (aka Instagram), I learned that HOPO had extended their Buy One Get One Free deal for three more days, concluding the deal on the last day of July.
The promotion enabled customers to receive one individual hot pot at no cost with no purchase of another hot pot of equal (or greater) price between the hours of 6 pm and 10 pm. Initially hankering for the Sukiyaki hotpot (priced at $9.99), I eventually chose the Fermented Tofu Soup for the sake of value; the add-ons weren't included in this BOGO deal either. Majority of the other options were spicy, so we opted for the milder of the bunch: Tom Yum Seafood Soup.
Despite only offering ten styles of hot pot, the varieties were unique enough that one wouldn't tire of the flavours if sharing between a large party. Spicy Beef, Malaysia Laksa, and Spicy Fermented Tofu were capable of providing different levels of fiery punches to those who craved a kick, while Original Veggie was made available for vegetarians or those simply looking for a lighter option. The most amusing of the choices would undeniably be the Korean-style hot pot, which consisted of instant noodles, cheese, rice cakes, and a vibrant red spicy soup - all very Mo'Ramyun-esque.
Despite only offering ten styles of hot pot, the varieties were unique enough that one wouldn't tire of the flavours if sharing between a large party. Spicy Beef, Malaysia Laksa, and Spicy Fermented Tofu were capable of providing different levels of fiery punches to those who craved a kick, while Original Veggie was made available for vegetarians or those simply looking for a lighter option. The most amusing of the choices would undeniably be the Korean-style hot pot, which consisted of instant noodles, cheese, rice cakes, and a vibrant red spicy soup - all very Mo'Ramyun-esque.
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The restaurant itself was fairly small: it occupied a space proportionate to Chatime's shop next door, but seated several more by placing tables in close proximity to each other. A red-black colour scheme filled the dining area as well as the washroom stalls; each individual stall was oddly spacious, and even featured bag hooks and modern Cinta soap dispensers/hand dryers. The sole exception was the sink, which almost seemed to be a last-minute addition as it had been haphazardly installed in a small corner.
Lighting-wise, the bulbs cast several patches of unwanted glare of the shiny black tabletops below. Should we have been seated near the front, however, natural lighting would have been in abundance.
Lighting-wise, the bulbs cast several patches of unwanted glare of the shiny black tabletops below. Should we have been seated near the front, however, natural lighting would have been in abundance.
Service was prompt, and both of our pots were delivered in record time. Each arrived in its own respective stainless steel contraption, in which a gas burner provided continuous warmth from underneath.
The appearance of the Fermented Tofu hotpot was accompanied with the heavy stench of stinky tofu, resulting in either largely excited or outwardly negative reactions from the neighbouring guests. Chunks of firm tofu, tomato slices, blanched cabbage, tofu puffs, pickled veggies, intestines floated atop a pile of clear noodles; there was even a double-layered beef ball. None of these elements emitted an overly intense aroma, which I found to be rather pleasant. The intestines, in particular, were seasoned well and extremely tasty. The aspect that I enjoyed most, though, was that the pot left me feeling satisfied, but completely guilt-free due to the high vegetable content.
The appearance of the Fermented Tofu hotpot was accompanied with the heavy stench of stinky tofu, resulting in either largely excited or outwardly negative reactions from the neighbouring guests. Chunks of firm tofu, tomato slices, blanched cabbage, tofu puffs, pickled veggies, intestines floated atop a pile of clear noodles; there was even a double-layered beef ball. None of these elements emitted an overly intense aroma, which I found to be rather pleasant. The intestines, in particular, were seasoned well and extremely tasty. The aspect that I enjoyed most, though, was that the pot left me feeling satisfied, but completely guilt-free due to the high vegetable content.
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The Tom Yum hotpot was vastly different from the former: the broth was sour and spicy, but carried the odour of freshly-ground ginger. Enoki mushrooms, artificial crab meat, tofu puffs, tomato slices, and a medley of shrimp and mussels filled the bubbling pot. Perhaps my spice tolerance is a tad lacking, for I could only take several bites before drowning myself in cold water and reverting back to picking at the Fermented Tofu soup. Nonetheless, I very much enjoyed the unique combination of spices/flavouring elements in the broth.
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