"If I'm free and it's open, then we can go."
Since returning from Korea, I had made it known to my browsing partner that not having had jjajangmyeon (and taiyaki, amongst other local fare) was unacceptable. The response was another infuriating shrug, to which I responded that "We should go to Paik's to make up for it."
Victoria Day long weekend offered an additional day to account for unanticipated delays. While I was still much further behind in my chores than I'd like to admit, I reckoned that there would be no better time to venture all the way to Thornhill than a three-day weekend.
Since returning from Korea, I had made it known to my browsing partner that not having had jjajangmyeon (and taiyaki, amongst other local fare) was unacceptable. The response was another infuriating shrug, to which I responded that "We should go to Paik's to make up for it."
Victoria Day long weekend offered an additional day to account for unanticipated delays. While I was still much further behind in my chores than I'd like to admit, I reckoned that there would be no better time to venture all the way to Thornhill than a three-day weekend.
I requested - begged, even! - that we would merely make the trip for dinner and return without dwelling. My browsing partner grudgingly agreed, though didn't hesitate to demonstrate dragging feet at our time of parting.
Departing at 6:15 PM, our commute to the northeast end of the GTA approximated just 40 minutes on the statutory holiday.
Paik's Noodle was situated in a commercial plaza on Steeles between Bayview and Leslie, joined by Shoppers, LCBO, RBC, a karate studio, Subway, and a cannabis store. Except for Tim Hortons, the asphalt lot was practically empty at our time of arrival.
Needless to say, we did not need to wait for a table, in spite of the handful of Google Reviews that indicated otherwise.
Paik's Noodle was situated in a commercial plaza on Steeles between Bayview and Leslie, joined by Shoppers, LCBO, RBC, a karate studio, Subway, and a cannabis store. Except for Tim Hortons, the asphalt lot was practically empty at our time of arrival.
Needless to say, we did not need to wait for a table, in spite of the handful of Google Reviews that indicated otherwise.
Upon being seated, we were provided two Stainless steel cups, a Stainless steel teapot, and a trio of danmuji, jjajang (?) sauce, and sliced raw onions. Affixed to the edge of the table was a tablet to facilitate ordering. A plastic-lined bucket (Korea D5 P2)rested near the tablet, likely serving as the disposal vessel for shellfish discard.
Utensils, napkins, and condiments were located in a two-drawer compartment bolted to the opposite end of the table. While this configuration was exceptionally convenient - especially during peak hours when servers are busy tending to order delivery - the wooden box was intensely uncomfortable to sit with. I could slide towards the centre of the booth to avoid constant bumping of my knee, but my browsing partner often ate at a distance from the table due to the clunky under-table installation.
Utensils, napkins, and condiments were located in a two-drawer compartment bolted to the opposite end of the table. While this configuration was exceptionally convenient - especially during peak hours when servers are busy tending to order delivery - the wooden box was intensely uncomfortable to sit with. I could slide towards the centre of the booth to avoid constant bumping of my knee, but my browsing partner often ate at a distance from the table due to the clunky under-table installation.
| Paik's Noodle Toronto Menu - May 2025 |
Physical menus were replaced entirely using the touchpad, allowing patrons to browse to their heart's desire while comparing prices between order sizes. For any additional inquiries, such as allergy concerns, a generic "Call Staff" button was available at the lower left corner of the screen.
After some deliberation, we took to their signature Jjajangmyeon, a summer-exclusive Soy Bean Noodle, small Tangsuyuk, and Gochu Yuringi. The latter two had assumed the picks of my browsing partner, for the dishes had been enjoyed extensively during a previous visit (without me). I had also been keen to order a beer to pair alongside the meal, but was devastated to find only the basic selection available. Flavoured makgeolli would have assumed my second choice, but the $21.99 bottle of Chestnut Makgeolli was surely too much for one person to stomach.
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A Small Jjajangmyeon set us back just $8.99! The Large size was a toonie more at $10.99. Both options were extremely budget-friendly, as the market price for jjajangmyeon is well above $12, nearing $15.
True to its claim of being a signature dish, the Black Bean Noodles were positively scrumptious! The noodles exhibited bounce and chewiness, while the sauce was savoury without being excessively salty. Crispy pieces of onion and cabbage topped the concoction. In contrast to its ingredient warning of pork, I could scarcely find any trace of meat in the shallow dish. Cucumber slices adorning its surface were also omitted, though yellow pickled radish could be requested free of charge.
True to its claim of being a signature dish, the Black Bean Noodles were positively scrumptious! The noodles exhibited bounce and chewiness, while the sauce was savoury without being excessively salty. Crispy pieces of onion and cabbage topped the concoction. In contrast to its ingredient warning of pork, I could scarcely find any trace of meat in the shallow dish. Cucumber slices adorning its surface were also omitted, though yellow pickled radish could be requested free of charge.
As a lover of jjajangmyeon, Paik's version definitely delivered in terms of complexity and consistency. My sole gripe is simply the absence of meat.
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To date, I've yet to sample a tangsuyuk that I have liked. Arirang's rendition was passable during quarantine times, but tacky, starch-thickened sauce and depressing morsels of batter rarely stimulate excitement. Despite my browsing partner's claims, the Tangsuyuk was strictly subpar. Besides poor quality pork, the sauce was obnoxiously sour with an overwhelming proportion of vinegar.
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I couldn't handle more than one-and-a-half pieces of the pasty battered batons. Even the worst Chinese restaurant's Sweet & Sour Pork was tastier than somewhat "good" Tangsuyuk.
An item that I'd be eager to order again in the early spring or late summer months was the Soy Bean Noodle. Its presentation differed from the heavy, glossy sauce of jjajangmyeon and peppery, crimson broth of jjamppong, instead offering a milkiness that was further lightened with the addition of ice cubes. Half a hard-boiled egg, three slices of cucumber, and three slices of canned peaches adorned its surface. Based on the promotional image, it was evident that synthetically prepared peaches had replaced sliced fresh tomatoes.
The Soy Bean Noodle boasted a nutty, sublime broth with a generous dusting of toasted black and white sesame seeds. Those fond of the 고소한 flavour profile, such as myself, would find this dish addicting, refreshing, yet gratifying. That said, it is worth noting that toppings are beyond scarce, protein and meat are nonexistent, and the noodles were comparatively rigid to the foundation of jjajangmyeon (although they were the same noodles). In a way, the seasonal menu item reminded me of Guksu and Noodle's avant-garde approach to Korean dining.
Described as "Deep fried chicken topped with sweet and sour soy sauce and hot chilli peppers", I regarded my browsing partner's suggestion of Gochu Yuringi as being highly questionable. As with the Tangsuyuk, the sauce was requested on the side. The dish itself arrived with a distinctive katsu-like appearance. Underneath the platter of chicken cutlet strips was a layer of raw onion and finely chopped lettuce. The salad-style pieces were my sole source of greens throughout the entire meal, and I was deeply grateful for their existence.
The sauce itself offered a pleasant tang but hotter kick than tolerable by yours truly. Indeed, the equally crispy/fleshy chicken paired well with the gochu-infused dressing. That said, the breading tasted decidedly empty - as if constructed purely of potato starch and baking soda, devoid of the golden tenderness of egg.
The sauce itself offered a pleasant tang but hotter kick than tolerable by yours truly. Indeed, the equally crispy/fleshy chicken paired well with the gochu-infused dressing. That said, the breading tasted decidedly empty - as if constructed purely of potato starch and baking soda, devoid of the golden tenderness of egg.
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Again, it did not constitute a dish worth revisiting for the reasons stated above.
I had entered into Paik's Noodle with full knowledge of the establishment being a fast casual eatery, but the sheer speed of order delivery and near-seamless tablet ordering process wholly exceeded my expectations. Consistent with the fast casual concept, the restaurant definitely wasn't the most comprehensive in terms of cleanliness. Sauce and grease stains on the booth weren't uncommon. Meanwhile, the gender-separated single stall bathrooms were cramped, oriented at a strange angle, and devoid of modern-day bathroom amenities. Brown paper towel rolls in a public school-style dispenser replaced the standard dyson hand dryer, while a pump bottle of soap was stationed next to the sink in place of a colour-coordinated wall-mounted Cintas dispenser. Although the seat was sparkly white, I couldn't help but notice splatters lining the inner circumference of the bowl and the thin layer of dust adorning the water tank cover. Particularly surprising to me was the availability of just one stall to serve the entire population of female visitors.
But I was most startled when a man entered the bathroom to cough in front of the sink. Halted in my tracks, I hid behind the stall door until the area was clear once again. At first, I began to worry over having entered the wrong stall, though I had obviously checked prior to entry. The men's bathroom had been closed for cleaning just a while prior, but this was hardly an excuse to take advantage of the dedicated space for another gender.
But I was most startled when a man entered the bathroom to cough in front of the sink. Halted in my tracks, I hid behind the stall door until the area was clear once again. At first, I began to worry over having entered the wrong stall, though I had obviously checked prior to entry. The men's bathroom had been closed for cleaning just a while prior, but this was hardly an excuse to take advantage of the dedicated space for another gender.
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At the conclusion of the meal, we ordered two Jjajangmyeon to go - each for a different reason. Leftovers were swiftly transferred into plastic containers - with plastic bags being complementary. To prevent spillage at all costs, I reached into the bucket on the table for extra plastic bags; staff had already stocked the bucket with extras for ease of cleanup.
Come checkout, I was amazed once again when the Call Staff menu revealed options such as "Card Payment Bill", "Cash Payment Bill", "Spoon", "Tea", etc. We hadn't been informed at the time of payment, but cash payments would enable a 5% discount.
Come checkout, I was amazed once again when the Call Staff menu revealed options such as "Card Payment Bill", "Cash Payment Bill", "Spoon", "Tea", etc. We hadn't been informed at the time of payment, but cash payments would enable a 5% discount.
Had distance and travel time not played a factor, I'd return to Paik's Noodle for their signature Jjajangmyeon in a heartbeat! While I wasn't keen on its meatless properties, the execution was flawless.
Do take note though: The eatery does not skimp on salt and monosodium glutamate - I was desperately reaching for water for the next two hours afterwards!
Do take note though: The eatery does not skimp on salt and monosodium glutamate - I was desperately reaching for water for the next two hours afterwards!
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