Out & About #1011 | Matcha Ganache Cake, Pink Swirl No-Bake Cheesecake + Yeah Yeah Thai

When a senior member of the management staff questioned my absence in the office, I knew I could no longer escape another week of attendance.

Leading up to my commute into the city, I sampled Bokbunja from Vancouver, crafted cake (of course), and elicited the last-minute assistance of my browsing partner, who was shortly due to depart for work ventures. The minimal overlap in our schedules had restricted interactions to just one day, thus I was grateful for the few hours spared to replace a cracked screen protector and pick up baked goods.

​The severe heat warnings of the week prior had subsided. In spite of this, the house was atypically warm. Generally stuffy conditions would cause me to awaken at thirty minute intervals, making for an approximate 4-5 h of sleep and horribly drowsy start to the morning.

​The drive was treacherous and the usual fifteen-minute trek from Union was tougher than usual. I also realized I had grown accustomed to walking slower having been in BC for two weeks. Next to me, a lanky girl with black bell bottoms, platform sneakers, large sunglasses, and Gen Z-approved mini handbag strode past with both ease and intent.

Debuting my new ashy hair, I was welcomed back with giant smiles and cake talks. In the face of a reduced work load, I was also given a tour of the employee gym facilities, which I had never known to exist previously.

​The lunch hour was spent perusing every floor of the Eaton Centre, leaving no air-conditioned corridor untravelled.

Observations included:

• Lululemon supporting Canada in the Paris 2024 Olympics
• Ted Baker's closing sale
• Bingz's opening in the urban eatery food court
• Daily Combos at my coworker's go-to bubble tea outpost of machi machi
• A Jinyoung sighting at Sukoshi Mart

​In order to combat sleep deprivation-induced fatigue, a large Iced Caramel Coffee was redeemed from McDonald's. Truth be told: it was one of the most revolting iced coffees tasted to date: acidic, watery, and immediately inducive of nausea.

​The following office day boasted breezier conditions, making for more enjoyable conditions for exploration.

​With not a single supervisory entity in attendance, I was free to roam the city to my heart's desire. First on my agenda was visiting the gargantuan bubble installation outside First Canadian Place.

​The desire to revisit my Lee's Donut experience crept up on me mid-morning on my second office day. A quick search revealed the closest donut shop in the vicinity: a new kiosk within Scotia Plaza by the name of The Dapper Doughnut.
Alas, it took me at least 4 trips about the commercial building, through both the ground floor and concourse level, to locate the spot. Google Maps did not assist too much with the navigation process.

​Each mini donut was listed at $1.40, while a trio would set me back $4, half-dozen $7.80, and dozen $15.35 - all before tax, of course. The display seemed appealing enough, and I took to a three-pack of: Homer, Cinnamon Sugar, and Powdered Sugar. All were classic flavours, with the first intended to quench my hankering for Lee's rendition.

While chatting away to her coworker, the cashier slid my picks into a paper box. Before I could utter a word, she dismissed the "Send receipt by text/email" function, but apologized immediately and turned the ever-so-grimy tablet my way to input my email. The sheer amount of cinnamon sugar granules gracing the tablet surface was admittedly gruesome.

​Frankly, the donuts themselves weren't that much better. Ecstatically biting into the Homer Donut, I was reminded of the reason for my stark dislike for donuts: the icing was needlessly sweet, artificial-tasting, and even left a lingering bitterness in the mouth - an icky astringency associated with synthetic flavouring components. The other two were equally dismal, with the Cinnamon Sugar being stiff and satiating and the Powdered Sugar dense and messy. I hastily shut the lid, debating whether I ought to reluctantly deplete its contents (and suffer a potential stomachache) or simply discard it altogether given its $4.52 - ugh HST! - price tag.

​I routed back northward, curious to see the lineup outside Shake Shack. Instead of merely a queue, I saw a grand number of tourists and an even grander number of those hunting for spare change or screaming into a microphone attached to a speaker. "Where do people get money for these things??" I've always wondered.

​Uniqlo's summer-ready collection had landed in the Eaton Centre. Unfortunately, there was quite a limited selection of colours for the halter AIRism tops. Should I desire to upgrade my dance class wardrobe, I'd be looking to either white, baby pink, brown, or olive, none of which fancied me. ​In fact, what troubled me more were the ongoing sales on products I had already purchased during my West Coast trip...

​At last, I made my way towards Elizabeth Street, where the city's newest outpost of Chicha San Chen had opened. According to Google Maps, the location had quietly unveiled its doors to the public one week ago.

The quiet location of the shop enabled it to function as a cozy respite area, even featuring cozy seating and walls of books to enjoy during one's stay. Service was swift and exceptionally pleasant as well.​

A handful of additional tables could be found outside the establishment, surrounded by posters advertising the franchise's storefront on the Fantuan delivery app.

​Speeding through the barely air-conditioned corridors of the PATH and along Dundas Street incited acquisition of a refreshing iced drink. An Osmanthus Oolong Tea beckoned me inward, and I ultimately departed with a smile and the Passion Fruit-containing rendition of the drink.

Upon concluding work duties for the day, I would convene with a fellow concert buddy to partake in celebratory festivities.

We'd roam the retailers of Eaton Centre once more, enabling me to discover Uniqlo's UV umbrellas as well as the Toronto equivalent of Metrotown's local artist collaboration capsule.

​A detour into Octo Zone led to findings of inflatable Pokémon by the claw machines. Gengar was particularly fun for interactions, supporting anything from poking to punching.

​Nearby was Pikachu, who I gleefully grabbed to join me as Zico's "Any song" played above.

I had actively avoided the Queen's Cross Food Hall during my usual Eaton visits, for peak lunch hours made for deafening noise levels and clogged corridors. By the early evening hours, the working crowds had dissipated, allowing us to gander at each vendor's menu without fear of being obstructed or shoved. With hot dogs being priced around $5 and meals made possible under $18, the relatively economic nature of the offerings took me by surprise. The listings were undoubtedly budget-friendly compared to Chef's Hall and The Well.

​My proposal of Yeah Yeah Thai for supper was well received. While we could have undertaken the journey entirely by foot, the estimated twenty-eight minute walk had me debating whether I ought maximize the availability of the Dundas streetcar.

Eventually, we did, but instantly regretted the decision to embrace a sardine life and exited early, opting to complete the rest of the trip on foot.

Yeah Yeah Thai was truly a compact eatery. It adopted a strikingly similar layout to North York's Good Luck HK Café, but featured even fewer seats within. Neon LED lights and tabletop utensil stations were consistent with modern cha chaan teng interiors; meanwhile, lantern light shades and wallpaper featuring tropical environments and animals alluded to Thai influence.

Daily features and combo choices had been posted on the windows. Of greatest interest were the timed specials:

• 20% off between 2 PM - 5 PM
• 12% off between 9 PM - 11 PM
• $4.99 beers on Thursdays

​In spite of spying at least one Tiki glass of Thai Tea on each table, I had veered in the direction of beer instead, as to take advantage of the day-specific discount. A water jug and Stainless steel glasses would also reside on the table for ease of access - an addition I regarded with immense appreciation.

​Orders were to be placed via a mobile platform, akin to Petit Potato (980) and Good Luck. The menu selection was, amusingly, not that different from that of a typical HK café, however incorporated distinctly Thai elements. Yuan yang was offered with Thai tea as opposed to HK milk tea and baked entrées were served with curry sauce (either HK curry sauce, Green Curry, or Red Curry). Mini hot pot, tom yum, and satay beef dishes could also be found gracing the menu alongside pineapple buns, condensed milk toast, and banana roti. The assortment was indeed reflective of Thai-Cantonese fusion, and an innovative take at that!

< Pictured above and below:

• J01 Thai Iced Milk Red Tea / 泰式冰奶茶
• E01 Pad Thai / 泰式金邊粉
• T07 Deep Fried Pumpkin Roll / 奶油流心南瓜卷
• L01 Baked Cheese with HK Style Curry / 芝士焗港式咖喱豬扒意粉
• J13 Beer: Heineken
  
• J07 Ovaltine Sago / 阿華田西米露 >​

​Across from me, a spoonful of the Thai Tea was urged to be sampled. The sip was milky, a tad sweeter than preferred, and perhaps not nearly as potent as anticipated. In fact, it prompted me to articulate my own findings about concocting the drink at home, emphasizing the concurrent benefit of cost efficiency and flavour complexity.

​When initially evaluating between Baked Cheese Spaghetti toppings of HK Style Curry, Green Curry, and Red Curry, I had been advised that all three variations would be spicy, though the HK Style being the mildest of the three.

The dish arrived in a ceramic dish with a firm warning: "Do not touch the white part - it's hot." Spinning the elongated platter around with a light grip on the aluminum tray underneath, I observed a plentiful amount of luscious, stringy cheese and thin, chewy strands of spaghetti. As depicted, the sauce was slightly spicy with a profile reminiscent of curry fish balls. Pork Chop, which had incited an additional one-dollar charge, revealed themselves as tender, boneless pieces distributed throughout the layers of pasta, curry sauce, and cheese.
All in all, my pick was scrumptious. Monosodium glutamate wasn't used in excess, though the generally dehydrating qualities of curry rendered my throat hoarse for the rest of the night, even extending into the morning after.

I was invited to try the Deep Fried Pumpkin Roll. A sectioned tray comprising of five rolls and a puddle of sweetened condensed milk for dipping had been presented within minutes of receiving our entrees. Strange was this timing, for I had expected all savoury dishes to have been depleted before arrival of dessert.
Each roll boasted a wondrously smooth body of mashed pumpkin and a wispy, tempura-like casing for crunch. The pumpkin was just tacky enough for cohesion without infringing on an unpleasant mouthfeel. That said, we both agreed that the breading could have been thicker for improved textural contrast. The rolls should also never be without condensed milk: should its accompanying condiment be eliminated, the rolls would be bland and hardly appetizing.

​One bespectacled member of staff bravely handled all dine-in customers and Uber/Fantuan pick up couriers with ease. Despite not being the most prompt or knowledgeable about the daily deals, she was pleasant and attentive.

Washrooms were located on the basement level, at the foot of wooden stairwell. A long ladder had been affixed underneath the handlebar, likely assuming the position due to lack of storage space. Two spacious stalls were available for use by either gender. Unlabelled facilities often spur a sense of wariness due to difference in hygiene levels, though I was quite relieved to discover a relatively clean space.

​Unable to resist curiosity, an Ovaltine Sago was requested to go. Being topped with a cocoa powder-dusted cream top meant that the drink could not be sealed to facilitate transport. While I was thankful for the clear, sturdy plastic cup, the absence of a seal would demand meticulous handling, especially since the intent was to bring the beverage home.

I wrapped the top with two layers of napkins, then fastened it within a plastic bag. "Would you like a bag?" the friendly server had offered to us for our takeout containers.
"Does it cost anything?" I inquired carefully.
"No, of course not!" She chuckled and retrieved the single-use soft plastics for our use.
"Oh, good!" I responded, recalling the pricey challenges of dining out in Vancouver. "Some other places do."

The drink was unwrapped the day after, confirming its delectability in the form of a potent, chocolate-y treat with a small but sufficient portion of tender (not mushy!!) sago pearls.

​With breezy, comfortable conditions welcoming our re-entry onto Spadina, I proposed a brisk walk to our next stop instead of a subsequent TTC attempt.

My concert buddy's quest for The Alley led us to College Park. Just beyond the AURA building was a local market of sorts. A handful of vendors had begun packing up for the day, though a few had yet to cease operations.

Amongst them was a paleta cart, Horchata booth, and Sugarcane Juice vendor. Made fresh to order and priced at an exceptionally reasonable five dollars per cup, two cups were procured for the trip home: One original and one with lemon.

Needless to say, it was against my better decision to undertake downtown treks with three beverages in hand. I was provided assistance until reaching the office, where one of two sugar cane drinks were transferred to my empty coffee tumbler. Then, I'd juggle the remaining two cups, one laptop bag, one cooler bag, and my trusty ol' backpack for the 25-minute walk to Union.
What a day it had proven to be!

1) Matcha Ganache Cake

Not to be mistaken with the 1:1 ganache used for glazing, my first baking experiment since returning utilized a matcha ganache montée filling for creaminess and stability.

The idea had obviously sprung into mind after tasting Daan Go's tri-layer wedding cake over the weekend. Equipped with the knowledge that the exterior was buttercream and the interior ganache, I set out to compile the specimen of my heart's desires.

Turning to the Chocolate Mousse Cake with Ganache Montée I had constructed last summer, I revisited Sunday Baking's No Butter Victoria Sponge and Best Pistachio Cake videos to serve as guidelines for the cake base and ganache respectively.

Adapting the ganache involved melting white chocolate couverture with 29% of the total heavy cream used in the recipe:

• 75 g heavy cream melted with 120 g white chocolate
• 180 g cold heavy cream mixed in afterwards
• 75 g / (75+180) g = 75 g / 255 g = 29%

​The approximate ganache ingredients would be as follows:
​

• 120 g white chocolate couverture
• 75 g heavy cream

• 13 g matcha
• 25 g hot water
• 25 g white chocolate couverture

• 180 g heavy cream, cold

​Swapping pistachio paste for matcha was far from simple, for powders do not emulsify well with warmed chocolate nor cold whipping cream. My approach involved mixing 13 g of Momo Tea matcha powder (6 g of a new bag + 7 g of a forgotten, expired bag) with hot water to form a paste. A few white chocolate callets would then be mixed in - this inclusion would serve to lower its temperature and improve fluidity (cocoa butter = fat) before adding to the melted white chocolate-cream mixture. In hindsight, I ought to have been more diligent about sifting the matcha powder before use. That said, the lumps were only detectable at a visual level, and not perceived whatsoever during tasting. In spite of not having measured neither the volume of hot water nor the weight of the additional white chocolate, the ganache montée succeeded in achieving a spreadable consistency. The quantity of matcha powder was also deemed fitting, for it boasted a delicately grassy profile and beautiful green hue without being too bitter.

​The No Butter Victoria Sponge would be baked between two aluminum pans this time. Operating in a somewhat exhausted state, I would fail to render the cake layers the same thickness. It dawned on me that the tops could have been trimmed off a bit more, as the cake and ganache layers were not entirely even. The observation informed that subsequent trials should involve trimming of the cake layers or scaling up the ganache from the amount used in Sunday's Pistachio Cake.

​The exterior would be frosted with a ridiculously thin layer of Swiss Meringue Buttercream, accented with vanilla bean paste. Just one egg remained in the household, thus resulting in a thick, rigid formula that barely made its way along the circumference of the two-layer cake without contaminating the matcha filling underneath.

​Frosting and finishing have never been my strengths, and my shortcomings were awfully evident in this concoction.

​As a consequence of being impatient, the cake was sliced shortly after frosting. The ganache had yet to set, oozing out from beneath the cake layers, just as with my Chocolate Mousse Cake blunder from before. Sampled prematurely, the cake layers were dense, the ganache excessively soft, and the buttercream stiff. Six hours of refrigeration of later, the elements achieved harmony and cohesion. Structural integrity was embraced the next day, improving ease of sampling.

​My coworker voiced compliments of subtle hints of matcha, substantial cake layers, and nice textural contrast. I, too, thoroughly relished in the bittersweet creation. The consistency was, nevertheless, softer than that of Daan Go, but it curbed the craving adequately. Good things do indeed come to those that wait.

2) Pink Swirl No-Bake Cheesecake

To be frank, I did not have intentions to follow up with a second project within two days of the first. It was the arrival of my concert buddy's birthday that saw this no-bake cheesecake to materialization.​

​Between her top picks of New York Cheesecake and Red Velvet, I personally preferred neither. With limited time on my hands, I took to a fuss-free graham cracker crust using Novellini and Maria biscuits. The combined quantity would total 100 g, which would be pulsed in a food processor to achieve uniformity then mixed with 50 g of melted unsalted butter.  The crusts would be pressed into 12 cm (4.72 cm) ring moulds then set in the fridge to chill for at least 15 minutes.

​Instead of immediately turning to Sunday Baking, this cheesecake formula had originated from Instagram instead. While browsing for ideas, I had stumbled upon single serving matcha cheesecake cups with an Oreo cookie base. Although the cookie-to-butter ratio had been maintained, the filling was tweaked to integrate elements reminiscent of my concert buddy's favourites.

The remaining egg yolk from the aforementioned Matcha Ganache Cake's Swiss Meringue Buttercream was used to form a vanilla custard:

• 1 egg yolk
• 100 g heavy cream
• 3 tbsp granulated sugar
• 1 tsp vanilla bean paste
• pinch of salt

1 block of Philadelphia cream cheese

102 g heavy cream for vanilla custard

​Heavy cream would be heated in a sauce pot to a roaring simmer. Just before boiling, the pot would be removed and its contents slowly whisked into the egg yolk. Next, it would be transferred back to the heat to thicken. Once coagulated, the custard was covered tightly with cling film and set aside.

The cheesecake batter was formed using:

• 250 cream cheese
• 30 g sugar
• 200 g heavy cream (deducted 100 g due to the amount used in the custard)
• 10 g gelatin dissolved in 50 g warm milk - strained to remove lumps

Instructions were as follows:

1. Beat softened cream cheese until smooth
2. Add in sugar and beat to incorporate
3. Add in heavy cream and beat to incorporate volume
4. Fold in custard.
5. Dissolve gelatin in warm milk, heating in bursts and mixing as needed. Should any lumps form, the mixture should be strained before adding to the batter.
6. Portion 1/4 of the batter into a separate bowl. Add desired food colouring.
7. Alternate cheesecake layers into prepared crust
8. Chill minimum 10 h, ideally overnight.
9. Top with fresh fruit (optional but highly recommended) and dust with icing sugar, if desired.

Mixing a portion of the batter with pink food coloring was intended to form a "red velvet"-like batter. The final yield revealed itself a vibrant pink instead of red, but paired beautifully with seasonal fruit such as cherries. Be mindful of the relatively moist surface of cheesecakes, for icing sugar never resides too long before condensing into droplets.​

​Once again, my decorating skills lag behind innovation and on-the-fly adjustments. The acetate ring was far from uniformly circular; the edges of the cake were slightly frayed upon removal, for it lacked the stability contributed by copious amounts of gelatin.
I regret not the decision to base the cheesecake formula off of custard and heavy cream instead of egg yolks and gelatin, for the result was airy, velvety, and just cheesy enough. Not to mention, the swirls and alternating layers made for a beautiful cross-section.

​In my opinion, this is the cheesecake for those averse to the signature denseness and tacky fruit compote of New York Cheesecake.