Before meeting up with a friend of mine, I decided to venture to the core slightly earlier than the time we agreed upon meeting up for the sake of including a brief visit at my previous workplace. Eventually, the "brief visit" morphed into something along the lines of a half-day excursion, and I ended up picking up lunch during my stay.
Hopping on the train almost immediately after waking up meant that I hadn't consumed a proper lunch yet, so I opted to swing by the McDonald's at Queen and Spadina for "The 12" Grilled Chicken before striding up to the counter.
The self-proclaimed Vietnamese Canteen was much more glamourous than your standard pho joint; with turquoise wooden planks for the ceiling, contrasting walls of tan-hued brick and sleek white for the dining area, and bamboo-like decor elements for the bar, Bac Ky combined a medley of distinctive design elements of which none were uniform in shape, texture, nor colour, yet emitted a strong cohesive bond all the same.
View the full album HERE !
An acquaintance later revealed to me that the Fresh Rolls with spicy dipping sauce was one of Bac Ky's best dishes. With the great customer service I received this time around, I made a mental note to revisit if I ever happened to be in the area, and now I have a proper reason to do so.
That being said, I'm not quite certain why I chose to ignore my instincts.
The ravioli trio arrived first, and I'd be lying if I said that its appearance wasn't appalling in the slightest. Rebelling against the traditional presentation of the Italian pasta, this dish served three tiny, heavily fried squares adorned with a substance bearing a 98% resemblance to the excrement of Canadian geese. (Could you not have made the effort to use a piping attachment?)
(At this point, I feel as if it's appropriate to insert a particular meme.) I've never witnessed, nor tasted, such a disastrous attempt at re-inventing ravioli.
I'm also wondering whether wasabi has been suffering from inflation in Toronto, as Té seems to be particular stingy about it. A restaurant has no right to refer to a dressing as "wasabi mayo" if the zing of the Japanese horseradish is barely discernible during consumption.
The drumstick and thigh duo slapped us in the face with a vigorous, peppery aroma. The pieces possessed an impeccably crisp exterior paired with tender white meat. Oddly enough though, the well-received spicy fragrance was nowhere to be found minutes after the dish's arrival. It was as if the smell had solely been for show, and the spices hadn't been infused into the meat at all.
As mentioned before, service wasn't particularly speedy nor attentive either, especially considering that we were the only customers in the restaurant. The bartender/waitress/hostess appeared a tad lost at times and lacked the efficient multi-tasking skills of a multi-role player. While she was decent at making and maintaining conversation, I noticed that she had exerted zero efforts in describing the restaurant's concept and specialty items until she was asked.
She also drew attention to the cocktail menu, where they had created several tea-based alcoholic beverages consisting of tea, even adding mini tapioca pearls to some for extra pizzazz. (Admittedly, I had glanced over the sheet when we were first seated, though the first tapas had left such a horrid impression that I immediately halted that decision.)
Might I also add that the Taiwanese fusion spot is far from being accessible, as one is required to descend down a steep flight of stairs to reach the bathroom, and climb two to three steps to access the entrance itself.
If it so piques your interest, check out the full album HERE .
< Pictured below: Houjicha Milk Float and Tsujiri Float >