I can't remember the last time I stepped foot into Yorkdale. The feeling was similar to when my fellow commuter friends expressed their thoughts on having frequented the Square One GO terminal, but never bothered to trek across to the mall itself.
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It has undoubtedly evolved tremendously since the 2000s, now incorporating Nordstrom, Uniqlo, Williams-Sonoma, and more to its list of retailers. The ever-grand Nugateau was also a splendid sight of a patisserie to gaze upon; while the intricate macarons and specialty beverages were a bit too pricey for my sad student budget, I very much enjoyed the view of the baked goods themselves.
My best fellow fangirl joined me on this short shopping detour before making our way eastbound to North York for lunch.
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After relaying countless positive feedback regarding the Japanese fusion establishment, it was high time that I brought her with me to one of my favourites in the area.
MeNami has made some updates since the summer months, including the implementation of a barrier/standalone panel near the entrance. The panel not only added a sophisticated oriental touch to the environment, but also ensured that customers dining near the entrance would be protected from ruthless slaps of harsh winter weather with each creak of the door. It also doubled as a coat rack for nearby guests, though the applied tolerance is unknown.
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At half past noon, the restaurant was completely empty. Perhaps we had barely missed the lunch rush, or weekday afternoons simply happened to be more quiet. Regardless, I very much enjoyed the fact that we were allowed to choose our seats for the visit - no more dim, depressing bar seats!
< Pictured below: Salmon Cream Sauce Udon, Udon Salad w/ Chicken Breast, Yuzu Mojito, Johnnie Black Tea, and Fresh Fried Ika >
View the full album HERE !
View the full album HERE !
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After adopting a less-than-post-worthy diet for the past few days (shortbread cookies for lunch at 4 pm are not a good idea), Udon Salad with Chicken Breast allowed me to revoke my poor eating habits whilst providing maximum satisfaction. The cold noodle salad was equal parts spring greens, pepper-cucumber-onion slaw, shredded chicken breast, and chewy housemade udon.
The highlight of the dish was rather unexpected: the nutty-tangy sesame dressing stole the spotlight with its creamy yet refreshing taste and peanut-like aroma. While my dining partner-in-crime and I speculated ground sesame, vinegar, and slight hints of peanut to fall within the ingredient list, the lingering components remain a (tasty) mystery.
The portion size was very generous - in my opinion anyway - so I ended up packing a portion of the noodles for takeout. In the process, I made sure that both the spiced yellow radish and sesame sauce were included - indeed, the sauce was that impressive.
The highlight of the dish was rather unexpected: the nutty-tangy sesame dressing stole the spotlight with its creamy yet refreshing taste and peanut-like aroma. While my dining partner-in-crime and I speculated ground sesame, vinegar, and slight hints of peanut to fall within the ingredient list, the lingering components remain a (tasty) mystery.
The portion size was very generous - in my opinion anyway - so I ended up packing a portion of the noodles for takeout. In the process, I made sure that both the spiced yellow radish and sesame sauce were included - indeed, the sauce was that impressive.
Salmon Cream Sauce Udon tasted relatively similar to Red Lobster's Alfredo-based pastas, with the exception of extra-tender salmon and the addition of tomato oil.
For those familiar with my eating habits, I tend to steer clear from seafood (except for fish) at all costs, especially shellfish. Their slimy texture is outlandish and peculiar, while the de-shelling and consumption process is merely too time-consuming and effort-intensive for the amount of derived meat.
Squid is one of the few types of seafood I enjoy in both fresh (cooked) and preserved forms. Heavily battered calamari isn't usually my go-to choice, so ordering the Fresh Fried Ika was a gamble.
For those familiar with my eating habits, I tend to steer clear from seafood (except for fish) at all costs, especially shellfish. Their slimy texture is outlandish and peculiar, while the de-shelling and consumption process is merely too time-consuming and effort-intensive for the amount of derived meat.
Squid is one of the few types of seafood I enjoy in both fresh (cooked) and preserved forms. Heavily battered calamari isn't usually my go-to choice, so ordering the Fresh Fried Ika was a gamble.
With the first bite, I was taken back by the fluffiness of the frying batter, and then by the softness of the squid itself. Distinctively different from octopus sashimi slices, which are not only bland but impossible to chew, the Fresh Fried Ika was airy, flavourful, and anything but greasy. An accompanying dipping sauce of predominantly soy-influenced flavours heightened the flavour and texture profiles even further.
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I didn't try the Yuzu Mojito, but was informed of its refreshing properties. My order of Johnnie Black Tea, a Thai black tea spiked with whisky and topped with fragrant coconut flakes, was the definition of pure indulgence. The mere thought of it had had me salivating even prior to relaying my request to the waitress.
The lady serving us was evidently more experienced in her field than the heavily tattooed males and doe-eyed girls on night shift, whisking us two receipts that evenly divided up our orders without being given any instructions prior. She wasn't the most genuine of serving staff, though I commended her efficiency and strong sense of professionalism.
The lady serving us was evidently more experienced in her field than the heavily tattooed males and doe-eyed girls on night shift, whisking us two receipts that evenly divided up our orders without being given any instructions prior. She wasn't the most genuine of serving staff, though I commended her efficiency and strong sense of professionalism.
The next destination of the day was The Cups for Korean shaved ice. Love Me Sweet happened to be on the way, though, so I proposed a quick drop-in for Coffee Cheesecake and Cheese Tarts, a new addition to their menu.
The tarts were available in Original, Green Tea, Chocolate, Blueberry, and Strawberry, though the latter two flavours were essentially plain with blueberry/strawberry jam spooned on top. Sold in trios, both of us decided on Original, Green Tea, and Chocolate for a reasonably-priced ten dollars.
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As with their cheesecakes, Love Me Sweet had crafted a small, narrower box to hold the pastries. I unveiled the acquired tarts later on in the day to reveal three round specimens, each measuring about three inches in diameter.
While I had high hopes for the new products, all three proved to be a major letdown. The filling was much too thin and devoid of cheesiness to be even be considered a "cheese tart". None of the flavours were particularly distinct. The Green Tea Tart, in particular, was crumbly and lacking in both cheese and tea essence.
I suppose it should be appreciatd that the tart shells were of a standard thickness, and not overly buttery either. Besides this, there is little else to articulate praise towards.
While I had high hopes for the new products, all three proved to be a major letdown. The filling was much too thin and devoid of cheesiness to be even be considered a "cheese tart". None of the flavours were particularly distinct. The Green Tea Tart, in particular, was crumbly and lacking in both cheese and tea essence.
I suppose it should be appreciatd that the tart shells were of a standard thickness, and not overly buttery either. Besides this, there is little else to articulate praise towards.
In conclusion, it is probably best to stick with the tried-and-true Coffee Cheesecake from here on.
Korean-style cafe The Cups actually has two locations: one in a commuter-unfriendly plaza with neighbours such as P.A.T Supermarket and Paramount, and the second location just a few doors down from the ever-despicable I-Migoo. While the North York branch was narrower, cozier, and dimmer, the original Thornhill spot was well-illuminated and demonstrated a presence of indescribable solidity.
Space was scarce, though the establishment could have still seated up to thirty comfortably, but with minimal room for movement. With an imposed time limit of one hour for customers' duration of stay, I guess this aspect doesn't contribute too vast of an influence to the overal dining experience.
A password-secured Wi-Fi network was provided, thoug there were very few outlets, if any at all. A lonely two-port outlet was found near the cashier/pick-up area, hidden underneath the wooden bench that lined the west perimeter.
A password-secured Wi-Fi network was provided, thoug there were very few outlets, if any at all. A lonely two-port outlet was found near the cashier/pick-up area, hidden underneath the wooden bench that lined the west perimeter.
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Along with powder-based beverages and several savoury items (such as Spam Musubi and "Cupbap" aka cup rice), the laminated multi-toned menu offered unique bingsoo flavours such as Tiramisu and Black Sesame in addition to the standard Mango, Strawberry, Red Bean, Injeolmi, and Green Tea. Surprisingly enough, Oreo wasn't a flavour on this list. Each was offered in three sizes: Cup (smallest available), Small, and Large. There wasn't a visible difference in size when we compared the Small and Large bowls, though its volume might have varied vastly.
We decided to share a small Tiramisu Bingsoo, then proceed to order individual hot drinks.
Tiramisu Bingsoo was creamy, cocoa-dusted, and featured an extravagant slice of Tiramisu cake. A sweet, crunchy cookie (?) dust had been spooned between the shaved ice layers at the dessert's approximate halfway point, while a milky, coffee-flavoured layer at the bottom provided a nice pick-me-up.
A shot of espresso had also been provided, likely to enhance the caffeine content and flavour intensity. Not the most ecstatic about affogatos, I steered clear of this hot-cold combo, staying loyal to the plain syrup-coated frozen milk slivers.
Tiramisu Bingsoo was creamy, cocoa-dusted, and featured an extravagant slice of Tiramisu cake. A sweet, crunchy cookie (?) dust had been spooned between the shaved ice layers at the dessert's approximate halfway point, while a milky, coffee-flavoured layer at the bottom provided a nice pick-me-up.
A shot of espresso had also been provided, likely to enhance the caffeine content and flavour intensity. Not the most ecstatic about affogatos, I steered clear of this hot-cold combo, staying loyal to the plain syrup-coated frozen milk slivers.
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View the full album HERE !
My Green Tea Latte was as typical as powdered drink mixes could be made to be. Nonetheless, its heat was greatly appreciated after the slushy journey involved to arrive at the sidewalk-less plaza.
My Green Tea Latte was as typical as powdered drink mixes could be made to be. Nonetheless, its heat was greatly appreciated after the slushy journey involved to arrive at the sidewalk-less plaza.
I appreciated The Cups in regards to its attention towards little details. Water dispensers, serving trays lined with plastic grips, disposable foam containers for sharing - all of these elements accumulated to form a comfortable, worthwhile experience.
This is not to say that improvements are not deemed necessary in other areas of operation. Hardwood flooring is potentially dangerous during wintertime as snow and salt dragged in by clunky boots pose slip and trip hazards to unsuspecting customers carrying plates of dessert and ceramic cups filled with scalding liquids.
A cramped, dilapidated single stall of a washroom was found after maneouvering around trays of plastic water bottles, situated adjacent to a metal supplies shelf and a chipping pink door. It was, inarguably, on the less pristine side; filth made several appearances throughout the interior in the form of dust and stains. At least the facilities weren't nearly as fossil-age as the structural components appeared.
This is not to say that improvements are not deemed necessary in other areas of operation. Hardwood flooring is potentially dangerous during wintertime as snow and salt dragged in by clunky boots pose slip and trip hazards to unsuspecting customers carrying plates of dessert and ceramic cups filled with scalding liquids.
A cramped, dilapidated single stall of a washroom was found after maneouvering around trays of plastic water bottles, situated adjacent to a metal supplies shelf and a chipping pink door. It was, inarguably, on the less pristine side; filth made several appearances throughout the interior in the form of dust and stains. At least the facilities weren't nearly as fossil-age as the structural components appeared.
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Put simply, the shaved ice was great. Hints of cocoa powder and crunchy chocolate-flavoured Picola and waffers provided additional texture. In terms of innovation and variety, The Cups garnered a rather high score for their unique-sounding flavours and proposed presentation. Other items such as Cream Cheese Buns and Spam musubi were of less interest to me, though nonetheless interesting options for the savoury-biased folk.
The indisputable fact is that the interior is in dire need of a renovation, especially considering the steepness of their prices. The Cups is a promising spot for authentic Korean bingsoo - a few notches above Soul Cafe in terms of flavour, but less formidable than Snow Time in overall atmosphere. Should I choose to revisit though, it's likely that I will be choosing the North York spot instead for ease of commuting.
Behold my purchases of the day:
Behold my purchases of the day:
By pure coincidence, I ended up purchasing items strictly from The Face Shop's Jeju line.
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