Out & About #1020 | Humidity, Downtown Updates, and Thai Tea Basque Cheesecake Attempt

8/1/2024

Humidity is the enemy - now and forever. Perspiration, frizzy hair, runny makeup, and rampant mosquitoes are just some of the few inconveniences associated with Mother Nature's summertime wrath.

Commuting into the office has never been enjoyable, and extreme weather conditions simply worsen the case.

The first day of attendance saw a generous selection of Afghan treats from Basir Azizi Bakery. The cream puffs were phenomenal, though cream cornet starchy and butter cookies crumbly. Nevertheless, I enjoyed their substantial qualities, preferring them over satiating, excessively cloying baklava.

In the weeks prior, a coworker had announced his highly un-regrettable departure from our team. His choice to abandon the municipal sector in favour of provincial was not uncommon, and I expressed overwhelming support for his voluntary removal. Sluggishness, hollow conversations, and needless social events were elements that did not contribute value to the team whatsoever. Moreover, there is nothing more wonderful than concluding team meetings early, for the one who usually extends the sessions with stupid questions would now cease to exist.

While the others partook in a farewell lunch at the dreaded destination of Chef's Hall, I opted out of the overpriced outing and adhered to my usual plans. The mid-day walk guided me through the PATH towards the Eaton Centre, allowing for several observations to be made.

In the TD Tower, an Olympic Viewing Lounge was made available for sports enthusiast. Decorated in a red-and-white theme with CF flags, visitors could enjoy the showing from an L-shaped couch or massage hair, or participate in one of three sports installations. Situated further in the lounge was an arcade-style basketball hoop apparatus, punch bag strength test machine, and ping pong table.

Within a short walk was the TD Food Hall, where I'd find Hometown Road, a Chinese noodle shop supposedly originating from Calgary.

Hello Nori would be taking over the former HSBC location at the northwest corner of York and Wellington.

Rounding back north, I'd note the release of exclusive drink releases at The Alley, a Zwilling sale at Hudson Bay, and removal of the giant red slide at Eaton. SoftMoc would also unveil its doors to the public, boasting the brightly illuminated interior that once belonged to Browns/B2.

My saunter also led to the discovery of Treehouse Toys replacing Conspiracy Comics. The toy outlet proved familiar, given its previous sightings at Richmond Centre. Found within was a similar selection of Sanrio, Pokémon, board games, claw machines, and build-it-yourself contraptions.

Braving persistent humidity levels and treacherous, skin-torching, UV rays, I exited the air-conditioned facility, crossed through the Yonge/Dundas intersection, and gradually made my way into Hazukido, where I'd be graced with temperature control capabilities once more.

The Atrium location had undergone comprehensive refurnishing and rebranding since my last visit. Now adopting the title of "Hazukido Lite", the downtown outpost would provide a cozy, café environment with an expanded menu of shaved ice, danishes, cake boxes, and meal sets. The seating arrangement has remained relatively consistent, though is now adorned with plenty of artificial shrubbery. Residing at the rear of the shop, where the shop connects to Atrium on Bay, is a photo zone similar to the one at Shops at Don Mills.

My visit would see acquisition of an Orange Americano. Having pre-loaded the in-app wallet, I had the option of requesting withdrawal from the account while relishing the 20% off PRESTO discount in store. (Note that the PRESTO promotion cannot be used when ordering in advance on the dedicated Hazukido app.)

A 7 PM Zumba class would await me upon returning home.

The session would mark my first attendance in a Tuesday evening slot, concurrently introducing me to a new instructor. Her class would commence three minutes late and span no more than 45 minutes, inclusive of many, many water breaks. A fun pop mix would blare on the speakers above. After a single song warm-up, the instructor would ease into choreography embracing faint Latin elements and upbeat tracks that placed emphasis on the hips and glutes. Given that the studio was quite empty, I was able to move freely, attaining a full range of movement without worry of space constraints.

Frankly, the class was nowhere as challenging as my usual routine, however I did appreciate its well-rounded nature and overly positive energy. She did not dance along to a significant portion of the class, but still guided class participants through a cooldown and stretching regime to Peaches.

By the second office day, humidity levels hadn't waned whatsoever. In spite of rain on the horizon, the morning was less sticky than envisioned. In fact, the early afternoon hours even saw a light breeze fill the air.

I had debated a trip up Yonge for perusal of VaVa Cakes and Gelato. Black Sesame Salted Egg Yolk was a rare menu inclusion that hadn't appeared in the city since Wong's had shuttered. Alas, the need for coffee to fuel my mid-afternoon energy levels steered me in the opposite direction.

Opting to check out ochungg's recommendation of Wu Wei Coffee in Kensington entailed a brisk walk through Chinatown. There were a number of tourists, all reeking of BO or sweat - or worse, both, along with visitors that had arrived in advance of Caribana weekend.

Quickly weaving through the foul bodies, I continued along the south (shaded) side of Dundas until catching sight of a bustling interior within Patchmon's. The Thai dessert outpost was known for their notoriously awkward and limited opening hours. It was strictly due to their decision to extend their operating times - currently Thursday to Saturday, 12 - 7 PM - that enabled my impromptu visit.

Entering into the store, one could quickly identify Patchmon's as a compact physical storefront for pickup. It was unlikely that their selection was produced on-site, for half the shop was stocked with merchandise, both in front and behind the cashier. The absent greasy fumes were another telltale sign, as well most of the lights dimmed in the back storage/preparation area.

Along the entryway were imported Thai products such as condiments, crispy egg rolls, parasols, and miscellaneous souvenirs (neck cushions, etc.). Showcased across several tables and a display case were various desserts - either colourful and steamed or baked into little golden knobs. Between the creations comprising of palm sugar, egg yolk, and coconut milk, I spotted BamBam's favourite of Som Tam. The container would include a far smaller portion than that of Mo Thai/More Thai, but priced steeply in comparison by volume.

I hovered about snapping images of the assortment, prompting the girl behind the counter to investigate my intentions. "Can I help you?" she appeared to warily utter.
This cued me to relay curiosities towards the price of their loose leaf Thai tea bags, further explaining that images would be sent to a friend should they wish me to make any purchases on their behalf.

For my current stopover, I'd take to a bag of original ChaTraMue (sans steeping bag) and a layered dessert labelled as Kanom Chun. Of their existing selection, the bite-sized pieces emerged as being the most intricate, unique, palatable, and easy to transport. Moreover, I had been hankering for the chewy sensation of glutinous rice treats as of late. Meanwhile, the bag of Thai Tea leaves had been procured for a fellow concert buddy, for I still had 1.5 bags remaining from the Thai ahgase's travels to the motherland.

Neither items were taxed, leading to an order total of $20. Upon transaction completion, the girl asked if I'd like a bag. Glancing at the laminated message near the checkout counter, I tilted my head slightly then cautiously posed the question, "Does it cost anything?"
"Nope, since you spent over $10!" she responded with a smile.
Poking my head over the counter, a stack of paper bags were observed to hang from the nearby wire shelf. "Is it just a paper bag?"
"We have plastic bags too."
Her answer brought about wide eyes and uplifted corners of the mouth. "Oh yes!" came my evidently delighted reaction. "I'll take a plastic bag please!"
With a chuckle, she placed both items into the bag and bid me good day.

The box of Kanom Chun, known as Khanom Chan as per Google, weren't unveiled until returning to the office. Over the course of my humid trek, the pieces had slid around the inside of the box. Likely greased before hand, none of them had adhered to the lid or bottom, and had maintained their beautiful shape in spite of being transported amidst humid weather.

Each of the seven pieces adopted a different floral shape, and bevelled surfaces with different petals! Admiring from the side, one could observe distinct shades of dusty rose, magenta, and green. Beyond their stunning presentation, the bite-sized treats were extremely fragrant with the inclusion of coconut cream and underlying notes of pandan.

A plastic fork was the sole utensil required for consumption. As noted in their reveal, the steamed morsels were rigid enough to maintain their shape, but not rigid to the extent where one would recoil after ingestion. A blend of rice flour and tapioca flour ensured a chewy, irresistible texture that one did not tire of easily, even with successive bites.
Suffice to say, the Kanom Chun earned instant affection: they were a pleasure to devour and undoubtedly preferred over the Filipino renditions of sapin sapin.

The packaging details noted a shelf life of 1-2 days at room temperature, and advised against refrigerating and/or keeping at cold temperatures. As such, I recommended same-day consumption and strived to preserve their optimal eating temperature by distancing the remainder from other items in my cooler bag for the commute home.

Continuing towards the heart of Chinatown, I passed more tourists and more stinky souls. A number of street vendors had taken to setting up stalls within the paved boulevard area, likely to incite additional revenue from unknowing visitors to the district. Slightly astonished I was to find seemingly displaced clothing huts and signage for sugarcane juice before a dingy houseware shop, without any sight of an operator.

My mission led me to Baldwin west of Spadina. Kensington had evolved significantly in my absence, though primarily in terms of streetscaping (colourful walkways) and merchandise selection. Countless shops have undergone modernization, replacing out-of-trend boutiques with articles and services favoured by the new generation. Notable names have moved in, while persistently popular ones have relocated to larger, more spacious spots. Of course, longtime establishments such as Blackbird Baking Co. and a shady shop covered with Jamaican flags exuding incense fumes, remain as is.

The revamped, high voltage scenery resulted in an intense sensory overload and, frankly, I wasn't sure where to look anymore. Nestled inside the 6x8 Market, partially hidden by walls of accessories and racks of vintage clothing, was my ultimate destination of Wu Wei Coffee.

Its minimalist, compact booth was neatly tucked within, harnessing a harmonious wooden tone that fused with its surrounding environment. Embedded compartments within the counter had been filled with coffee bags and brewing equipment, while a leafy plant and mini Bonsai resided on its perimeter. Wu Wei was likely as condensed as a coffee bar could be without compromising typical café elements or aura.

I approached the counter with hesitation, for its price list would determine whether I'd adopt the role of a customer on the given day. Their menu was as condensed as their visual concept, yet far from commonplace. Names such as "Espresso Tonic with Fresh Burnt Rosemary" or "Iced Blue Lavender Latte" weren't the usual constituents of a café menu. The mention of Minor Figures Oat Milk was noteworthy as well, for I can confidently declare that not all oat milks are suitable for barista applications.

The scorching weather outside prompted request of a Cold Brew Ginger Beer with Fresh Lime Juice. Its description, paired with a reasonable cost of six dollars (no tax!), answered to my needs of a refreshing, caffeinated beverage.

While assembling the drink, the barista - and potentially shop owner - did not hold back from engaging in conversation, primarily to provide details on the beans used and summon awareness to their attention to detail and self-proclaimed "high-quality" concoctions. Wu Wei-branded single origin coffee beans had been positioned near the checkout area: a chocolatey Colombia for espresso-based drinks and a fruitier, heavenly-smelling Nicaragua for Cold Brew. The barista also gestured to the Pour-Over Menu, suspended from the ceiling on a clipboard, for further specifications. The 244 g bags would entail costs of $22 and $24 respectively for the Colombia and Nicaragua. (Following economic review, the g-to-dollar value is lower than most coffee shops, whether local or nationwide (Rosso, Le Petit Dep), but on par with Third Wave Coffee.)

My order had seemingly comprised of numerous elements, however the barista operated with impressive swiftness while still maintaining conversation. Into a clear plastic cup, he placed a large, square cocktail ice cube; this was then supplemented by a smaller, similarly rectangular shard. Ginger beer and cold brew were then carefully poured on top. Finally, a single slice of dried citrus was arranged atop with tweezers. Other garnishes, including Rosemary sprigs, were stored in small bowls or sealed containers to the side of the preparation area.
The pristine presentation was complemented with a metal - seemingly Stainless steel - tray underneath. It was with awe that I noticed the tray to be positively shiny and free of dents, debris, or other blemishes.

At first sip, I was exceptionally pleased. The composition was absolutely delightful, pairing a smooth, invigorating cold brew with spicy notes of ginger beer and a refreshing citrus. Each component was prominent, yet did not overwhelm the other. Using a single ice cube allowed to preserve the integrity of the drink while concurrently maintaining a cool temperature while browsing the neighbourhood. In spite of the somewhat pretentious aura, the coffee definitely delivers.
I'd almost liken the experience to Third Wave, with the exception of openness and amicability. Wu Wei was more affordable than Third Wave, though this was likely due to lower rent prices in Kensington versus St. Lawrence and a smaller occupancy area in general.

Over the course of drink preparation, I was asked a number of questions, ranging from how I found out about the establishment, if I frequented the area, coffee knowledge and preferred brewing method, and more. I had no qualms whatsoever about supplying this information, for it was obvious that a clientele profile was being compiled.
Admittedly, I was on a similar quest for data collection. In the absence of other patrons, I utilized the opportunity to source details regarding the baked goods on display. The Matcha White Chocolate Brownie, Matcha Scone, and Vanilla and Matcha Canelés were apparently sourced from an independent Michelin baker from Hong Kong, while the independently packaged cookies from Jesa Sweet Tooth, a peanut-free independent baker.

Again, the products were priced fairly, with the Canelés at $5.99 each or 3 for $15. At hearing the context behind sourcing of the products, I took to a Matcha Scone. The round was slid into an unlined paper bag, setting me back $4.50 - again without tax.

Sampling was undertaken once back in the office, and I must regrettably declare that the Scone did not uphold the same reputation as the coffee. It was oddly savoury, in spite of a light layer of egg wash, rigid, and horribly bitter to the point of conjuring headaches. With great dismay, I transferred the remnants to my own container with the conclusion that I'd never be able to finish it.

Baked goods aside, I thoroughly enjoyed Wu Wei Coffee. The venture, however compact, had succeeded in earning itself a reputable name in my books. Its vibe and layout are fitting for Kensington's bustling pedestrian traffic, further removing the need for additional members of staff to serve customers and clean tables/washroom facilities. Albeit a further trek than desired, I appreciated their introduction of innovative offerings to the downtown coffee scene.

Trekking just a few steps north, I entered into Ninetails Coffee for a quick look at their Hokusan supply. The Spadina location was relatively new, allowing for a brighter, cleaner appearance than their original Koreatown outpost.

My heart dropped at seeing the exorbitant prices for 40 g tins of Hojicha ("roasted matcha") and Ceremonial Matcha.

Café staff offered the powders towards me for olfactory inspection. The "roasted matcha" was indeed nuttier and richer than both Momo Tea and Paragon, though the Ceremonial Matcha was hardly aromatic. Further discussion led to the discoveries that Ceremonial Matcha was used for drink brewing, while "Japan Standard" matcha was used for baking. Neither the "Japan Standard" nor "Cooking Matcha" were being retailed. As such, I was advised to contact the supplier directly.

Thanking the team, I nodded in acknowledge and readied myself for departure, thankful to have evaded a $30 (plus tax!!) purchase.

Creations of the week have been paused for some time now. I allude this stark reduction to my newfound mission to declutter and optimize household operations. Thus far, my browsing partner has never failed to identify areas warranting renewal and/or improvement. I also have a hard time disagreeing with these blatantly obvious scenarios, but have defended myself for the time being under the meek reasoning known as "habit". This is not to say that changes won't be made, though the interim situation proposes more WIP chaos than structured productivity.

Thai Tea Basque Cheesecake (Attempt)

With an aching knee, lead-like legs, and a tired mind, undertaking a brand-new endeavour was the last item on my list. However, the imminent arrival of a coworker's birthday and a carton of soon-to-expire heavy cream prompted contemplation of an easy, no-bake dessert. The initial idea had resided with a layered coffee and chocolate pudding cup, perhaps supplemented with caramel for a decadent stickiness. When the Thai ahgase sent a short clip of Thai Tea Basque Cheesecake my way though, all previous considerations went out the window.

I'd take to adapting Sunday Baking's Green Tea Basque Cheesecake. Modifications weren't minor, mind you, for the total amount of heavy cream was 1/3 times greater than specified at 240 g. (240 g / 180 g = 1.3333)

Scaling the ingredient list for the increase of heavy cream yielding the following quantities:

325 g → 422 g cream cheese
100 g → 130 g granulated sugar
5 g → 6.5 g cornstarch
10 g → 11.3 g matcha
180 g → 240 g heavy cream
3 (165 g) → 4 eggs
1 (20 g) → 1.3 egg yolk(s)

Bake at 400 F for 22 minutes

Reviewing refrigerator inventory, it dawned on me that just one block of Philadelphia cream cheese remained. Consequently, the list was modified again, with final amounts as follows:

Ingredients

244 g cream cheese
130 g granulated sugar
20 g cornstarch
15 g Thai tea leaves
240 g heavy cream
4 eggs
2 egg yolks

Directions:

Line a 9 in round pan with parchment paper. Feel free to line with two layers for insurance, but trim the overhand to prevent burning and singing in the oven.
Steep Thai tea leaves in heavy cream until thoroughly infused. Conducting this step in a saucepot over the stove is recommended, however one can also warm the cream in the microwave, add the tea leaves, continue gently warming the cream, then stirring and covering to encourage infusion. The pitcher/heating vessel should be warm to the touch, while the cream should not have any evidence of film formation of the surface. One should allow the mixture to rest covered for at least ten minutes.
Beat softened cream cheese until smooth. Add cornstarch, then whisk to combine, ensuring a lump-free batter. Add sugar and beat again.
Add in yolks and whole eggs one at a time, whisking each time to incorporate.
Finally, add in Thai tea-infused cream, stirring to prevent residual heat from cooking any streaks of egg in the batter.
Pour into prepared cake pan. Bake at 425 F for 25 minutes.
Remove from oven and let rest at room temperature for 1.5h. Transfer to fridge and chill for at least three hours.
Remove from pan and discard parchment lining.
Serve and enjoy!

The most notable changes were the doubling of heavy cream, quadrupling of cornstarch, and additional egg yolk. The latter two elements were necessary to stabilize the mixture in the absence of cream cheese, though the exact quantities had been derived from intuition rather a tested recipe.
To accommodate the increase in volume, I had also switched to a 9 in pan instead of Sunday's specified 6 in. Amidst this swap, the cake inevitably lost some height, thus visual appeal as well. Nevertheless, a flatter cake is preferred to overflow in the oven.

The cake was unveiled after 4.5 hours of rest time (1.5 h at room temperature and 3 h in the fridge). No longer jiggly as it had been immediately out of the oven, the centre had solidified to yield impossibly sharp edges and a clean blade with each cut. Of course, this observation would indicate a consistency stiffer and denser that the typical Basque cheesecake, along with an absence of creaminess.
A pudding/custard concoction would emerge, radiating strong notes of egg and faint hints of Thai tea lingering at the end. The underside had bulged slightly during baking, causing a cavity to form under one fifth of the cake.

Results weren't bad at all. In fact, I had anticipated a potentially failed creation should my add-ins be insufficient in restoring structural stability. Presentable at every angle, the unplanned creation was a scrumptious slice of egginess - not quite reminiscent of a cheesecake; flawlessly creamy, just not the image I had in mind going into the project.

Cleaning operations have been sporadic as of late. Spurred by periods of restlessness and realization for optimization potential, the desire to dive into dust is desultory. On one day, I managed to clean an old TV, discovering pristine Sony-branded batteries dating back at least a decade!