There were no light poles in sight, and surely nothing even closely reminiscent of the chaotic cable network in downtown Toronto. Reception was, as I noted previously, nonexistent along the trail, though would grow stronger as we neared the Town of Banff.
Standing at a distance, I garnered the attention of other diners whilst observing a viscous peppercorn sauce be drizzled over the meaty mountain.
Russian borscht soups originating from a cha chaan teng setting are often mild in profile, obtaining acidity from tomatoes and sweetness from granulated sugar. Cabbage and carrot chunks are common components of the soup, but plump pieces of beef are sometimes seen as well. Pleasantly surprised was I to find exceptionally tender beef within the sizable bowl.
Fatty, boneless pieces of pork were distributed across the top, while pockets of stringy cheese were nestled in unoccupied sections. It was a very different format than the bony bunch I had warily been anticipating. This presentation was much more preferable, really, for it facilitated the consumption significantly.
Witnessing the same fate was the cup of unsweetened milk tea; I transferred it to a paper cup with full intention to incorporate brewed coffee upon returning to the hotel lobby.