Neither spot was particularly convenient for me though, which led my rate of return to eventually level off to that of poke stops in the downtown core (1, 2, 3). It was only recently brought to my attention that a newcomer had entered the picture, and in the heart of Mississauga no less.
A few modifications have been made to Mii Sandwich's stall for this half-takeover: the cashier and utensil area have become more compact to allow for the implementation of an additional ingredient bar. The arrangement of the portrait LED menu screens remains the same, though there is an obvious decrease in the number that sport yellow backgrounds. The kitchen (and staff themselves) seem to comprise of the same components and members respectively - there's simply more compiling action within the same space.
It should be noted that a pillar-like structure has been put in place to separate the pho-, banh mi-, and taco-selling section for Mii Sandwich. The food stalls utilize different cashiers.
Poke Bowls allowed for bases of white sushi rice, brown rice, and romaine/spring mix; requests for half-and-half bases were also accepted. Interestingly enough, Sushi Burritos permitted both rice bases - a first for me to witness as the sushi rice-printing machines are usually only loaded with one type of rice for the sake of convenience.
The location is also significantly more convenient for west-enders and commuters. On this note, I hope the team is able to develop upon their current level of service and efficiency. While the stall was undeniably more quiet than the standard weekday lunch rush, I found the wait time to be a tad lengthy for compiling three units of pre-set combinations. There wasn't exactly an assembly line present, hence the confusion that took place between the staff members tending to different aspects of my order.
For approximately 20 minutes, I hovered in front of the ingredient bar. During this time, I saw a great deal of urgent commands being called out, fried lotus root chips being sprinkled on almost every order, and a bag of romaine heads roughly being chopped and placed into a plastic black bowl (that was later discovered to be my own).
Unlike the contents of the sombrero-donning daruma, Su&Shi's burrito was sliced perpendicularly instead of at an angle. This made it more challenging to remove from the packaging. On the bright side, the choice of thicker wrapping paper aided the consumption process, specifically in terms of reducing wastewage and discouraging spillage.
The sushi burrito comprised of red tuna, mango, cucumber, ginger, and tobiko enveloped in a wasabi mayonnaise. Admittedly, it was less amusing to munch on due to the straight edge-cutting, but I suppose the real turn-off was the overpowering wasabi sauce. It was slathered generously between the rice layer and fillings, making for a truly nasal-clearing experience
The remaining elements were tasty, but nothing particularly worth writing home about. I appreciated the addition of mango for tartness, and also tobiko for crunch, but the tuna itself was found to be a bit lacking. Put simply, it was decently fresh but undeniably bland. (Perhaps the wasabi mayo hadn't penetrated deep enough?) I'm also uncertain about the plentiful bite of pickled ginger - it is perfectly fine when eated alone, but not quite so formidable in conjunction with others.
The latter was colourful with seasoned crab meat salad, lotus chips, ginger, avocado, nori strips, and a random spoonful of sauteed red onions. Found at the centre of the bowl was a single portion of mushy albacore tuna. Whether the aim was to recreate the texture negitoro shall persist onwards, but, for the most part, it was satisfying in terms of flavour balance. Ripe avocado chunks contributed to a nice, creamy consistency.
At the opposite end of the spectrum was Salmon Lover, which should really be renamed as "Salmon Lover No More". Its unmarinated fishy stench was already unbearable when the lid was lifted, but experiencing its aftertaste even long after concluding the meal was something I could have done without. While vivid in hue, the remaining components were bland and largely unappealing. Edamame and plain romaine could have easily be levelled up with a splash of soy sauce and/or a creamy topping, but neither was present in this case. When the highlight of a dish is its ponzu sauce-drenched rice, it is one probably worth skipping.
Thankfully, the Longan Iced Tea did not disappoint. It hit all the appropriate notes for sweetness, fruitiness, and invigorating properties.
I had also developed a massive craving for cheese tarts earlier that morning. As I was wrapping up my errands, I almost couldn't believe my eyes when several of Bake Code's Twice Baked Rare Cheese Tarts were spotted residing in Chatime's display case. Recalling the ever-pleasant memories of my first encounter with the delectable dessert, I happily picked one up.