“I’m a person that makes lists and pulls through each of them” read one of the multiple choice options from a personality test I completed one summer. And it’s true: simple to-do lists are the simplest way to list out responsibilities by priority and complete them in a sequential manner.
My affection for MeNami has been widely proclaimed throughout this space, and from this day forward, I can officially state that I have tasted every single item on their Tapas menu. That’s one item crossed off my list of gustatory achievements.
After a period of chills and bleak skies, we headed to North York for a late Sunday lunch on the mildest day of the week. Given the balmy temperatures and cloudless wash of blue over our heads, it was anticipated that the udon & sake bar would be busier than normal, thus prompting a last-minute call to reserve a table.
My affection for MeNami has been widely proclaimed throughout this space, and from this day forward, I can officially state that I have tasted every single item on their Tapas menu. That’s one item crossed off my list of gustatory achievements.
After a period of chills and bleak skies, we headed to North York for a late Sunday lunch on the mildest day of the week. Given the balmy temperatures and cloudless wash of blue over our heads, it was anticipated that the udon & sake bar would be busier than normal, thus prompting a last-minute call to reserve a table.
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The girl who picked up had a difficult time making out my words initially, but ultimately set aside a small table for us. With traffic conditions in our favour, the destination of choice was attained significantly earlier than expected; our arrival coincided with the conclusion of the first lunch rush, which consequently permitted shifting to a more spacious, well-lit spot than the cramped table we first received. Regardless, I deeply appreciated the hostess/waitress’ efforts – having to wait for a table would have meant much more frustration than being seated in a dim section of the restaurant. (Inefficiency does not consociate with my life motto.)
Since my last visit in December, a seasonal selection consisting of Potato Cream Curry Udon, Dondeki (pork jowl steak with the appearance of teriyaki chicken), and Macaron Ice Cream Sandwiches had been introduced and tacked onto the regular menu. Beef Sashimi, also known as 육회 in Korean, was the single new addition to the Tapas menu.
The seasonal specials seemed to pale in comparison to the standard selection: Potato Cream Curry sounded gimmicky (and essentially looked like carb overkill), while Dondeki was too similar to Katsuya’s tonkatsu layouts for my liking. Never one to enjoy macarons in their sugary, meringue-like wholesomeness, I suggested dismissing the trio. Instead, the two remaining untried items were requested, along with the Beef Sashimi and Black Sesame Puree Udon with Beef.
The seasonal specials seemed to pale in comparison to the standard selection: Potato Cream Curry sounded gimmicky (and essentially looked like carb overkill), while Dondeki was too similar to Katsuya’s tonkatsu layouts for my liking. Never one to enjoy macarons in their sugary, meringue-like wholesomeness, I suggested dismissing the trio. Instead, the two remaining untried items were requested, along with the Beef Sashimi and Black Sesame Puree Udon with Beef.
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Fresh Fried Okra made its appearance first. This vegetarian dish was of particular interest to me, since okra is a crunchy-sticky variety of greens that is difficult to incorporate. Its description was brief but mentioned the use of wasabi salt, another ingredient I hadn’t witnessed elsewhere.
Six pieces of battered whole okra was presented to us atop a thin chevron plate and white draining paper. Its texture and flavour profile was entirely unexpected: while a bit too generous on the sodium, the coarse wasabi salt camouflaged the internal tackiness of the vegetable, transferring the focus to the wispy thin casing. Needless to say, I was pleased with this economically-priced discovery.
Six pieces of battered whole okra was presented to us atop a thin chevron plate and white draining paper. Its texture and flavour profile was entirely unexpected: while a bit too generous on the sodium, the coarse wasabi salt camouflaged the internal tackiness of the vegetable, transferring the focus to the wispy thin casing. Needless to say, I was pleased with this economically-priced discovery.
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Next came the Crispy King Prawn, followed by Korea’s take on beef tartare.
On a general note, I’m usually not too fond of shellfish nor red meat. However, these two dishes took me by complete surprise. Crispy King Prawn was characterized by a popping, fiery glow: a glorious mountain of aonori-topped taro shreds strategically sat on top of a pyramid formed by delectably crunchy prawn. The structure supported a glassy orange drizzle of habanero chili sauce.
As a party of mild spice tolerance, this appetizer was admittedly spicy for our tastes. Despite this, a medley of sweet (and slightly sour) seasonings could still be perceived through the speckled blaze. The vibrant red pepper flakes within the sauce added texture as well as visual appeal. It was exceptionally enjoyable, even for mortals with vulnerable tolerances such as myself.
On a general note, I’m usually not too fond of shellfish nor red meat. However, these two dishes took me by complete surprise. Crispy King Prawn was characterized by a popping, fiery glow: a glorious mountain of aonori-topped taro shreds strategically sat on top of a pyramid formed by delectably crunchy prawn. The structure supported a glassy orange drizzle of habanero chili sauce.
As a party of mild spice tolerance, this appetizer was admittedly spicy for our tastes. Despite this, a medley of sweet (and slightly sour) seasonings could still be perceived through the speckled blaze. The vibrant red pepper flakes within the sauce added texture as well as visual appeal. It was exceptionally enjoyable, even for mortals with vulnerable tolerances such as myself.
For vegans and/or animal-lovers, 육회 would be a dish that I’d recommend skipping. The mound of string-like fleshiness would be enough to make animal rights enthusiast curl up in indignance, or vegetarians flee from disgust and disappointment. Adopting the saturated pink tones commonly sighted at your regular butcher shop, this egg yolk-topped dish definitely isn’t everyone’s cup of tea.
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From the perspective of someone whose body doesn’t process red meat too proficiently, I took baby steps in conquering this dish. The base was comprised of shredded Asian pear, bits of (macadamia? pine?) nuts, and thin stalks of an unspecified source of fibre. With a refreshing and nutty aura established, I ventured upwards with a mouthful of smooth, yet textured marinated beef.
The taste was reminiscent of marinated bulgogi, with present in a form possessing both chewiness and unthinkable silkiness. Not a single tough bit was tasted, not a vein was in sight. It left behind a formidable impression that had me reaching for several more bites.
The taste was reminiscent of marinated bulgogi, with present in a form possessing both chewiness and unthinkable silkiness. Not a single tough bit was tasted, not a vein was in sight. It left behind a formidable impression that had me reaching for several more bites.
Black Sesame Puree Udon with Beef and Fresh Fried Ika were upheld to the same quality as before: ever fragrant and lusciously satisfying.
During this occasion, I also opted for a Matcha Drunken Tea, in place of the coveted Johnnie Black Tea. Unfortunately, the team was running low on matcha powder, which consequently resulted in a (supposedly) thinner matcha mixture and higher coconut cream to matcha ratio.
The hostess took on the barista role in this situation and actually apologized a few times for the divergence in standard. As I hadn’t had the opportunity to taste the beverage before, it was imperative that I clarify the drink’s specifications upon termination of the meal. Although the greater proportion of coconut cream was undeniably overwhelming when consumed in conjunction with the meal, I did find pleasure in the liquer-infused matcha component located in the bottom half of the glass. The coconut flakes – identical to that of the Johnnie Black Tea/Thai Iced Tea – sprinkled on the surface was another nice touch that ought to be retained. Should another appropriate occasion arise, I’d like to give the drink a second opportunity to reveal its full potential.
The hostess took on the barista role in this situation and actually apologized a few times for the divergence in standard. As I hadn’t had the opportunity to taste the beverage before, it was imperative that I clarify the drink’s specifications upon termination of the meal. Although the greater proportion of coconut cream was undeniably overwhelming when consumed in conjunction with the meal, I did find pleasure in the liquer-infused matcha component located in the bottom half of the glass. The coconut flakes – identical to that of the Johnnie Black Tea/Thai Iced Tea – sprinkled on the surface was another nice touch that ought to be retained. Should another appropriate occasion arise, I’d like to give the drink a second opportunity to reveal its full potential.
Once again, I can firmly conclude that MeNami can do no wrong with its current offerings and is a consistent player in terms of quality, service, and experience.
For the second half of the day, a quick Pacific Mall excursion took place for the sake of replenishing K-beauty inventory and hunting down discount USB cables.
With the mission(s) completed, my final stop was Dak Lak coffee. Since their grand opening day, they’ve improved operations efficiency with each of my progressive visits.
Last time, they added daily specials and made coffee-brewing equipment available for purchase. With this visit, I observed an expanded selection of dessert beverages, a bar-like seating area consisting of about four stools, as well as Western-style pastries, a type of sustenance otherwise impossible to find within Asian shopping centres.
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< Pictured above: Iced Vietnamese Coffee and Iced HK Milk Tea w/ Coffee Jelly >
The establishment remains to operate on a cash-only basis (it’s P-Mall after all), though this is a small inconvenience to pay for stellar, one-of-a-kind iced drinks and amiable service.
The establishment remains to operate on a cash-only basis (it’s P-Mall after all), though this is a small inconvenience to pay for stellar, one-of-a-kind iced drinks and amiable service.
Some thirty minutes later, ochungg and I met up to engage in an activity that was purely my suggestion: a drop-in dance class at VYbE.
The intense cardio session incited her dispatch of lethal lasers (ie. death glare) into the back and sides of my head. For uneasiness over my life, I made attempts to smooth furrowed brows with mention of impending food adventures. Thankfully, she wasn’t as unamused as I had feared, but rather just in plain discovery that the activity wasn’t the right fit. (Don’t worry, I’ll never put you through such pain ever again.)
She was kind enough to make the tedious drive to Finch for me, so en-route dinner options with free parking spots were discussed. We eventually settled for Sushi Bong’s World on Yonge location, as pay parking is enforced along Yonge street between 1:00 PM to 10:00 PM on Sundays.
The tiny takeout joint is renowned amongst locals and it’s not difficult to see why. Bearing a great dose of similarity to Banzai, the three-table, Korean-operated diner offers quick service and fresh sushi at extremely reasonable prices.
The tiny takeout joint is renowned amongst locals and it’s not difficult to see why. Bearing a great dose of similarity to Banzai, the three-table, Korean-operated diner offers quick service and fresh sushi at extremely reasonable prices.
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A no-nonsense menu, self-serve tea and water station, and waitress in close proximity makes for extraordinary delivery speed and operation efficiency. Though it would have been nice to find an outlet underneath the table or the waitress walk over to take our order instead of calling out from the position the cashier, I essentially have no complaints about the establishment.
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< Pictured above and below: Moon River and Chirashi Sushi >
Moon River was a twist on the typical California roll sporting a plentiful portion of salmon both on top and inside the roll. Not only did it feature an impeccable rice to filling ratio, it comprised of the freshest avocado chunks I have ever laid eyes on – there wasn’t a spot in sight! The eight-piece platter was practically unbeatable in terms of size and value. I also appreciated the adorable squirt of wasabi, buttery avocado, and well-compacted sushi rice.
Moon River was a twist on the typical California roll sporting a plentiful portion of salmon both on top and inside the roll. Not only did it feature an impeccable rice to filling ratio, it comprised of the freshest avocado chunks I have ever laid eyes on – there wasn’t a spot in sight! The eight-piece platter was practically unbeatable in terms of size and value. I also appreciated the adorable squirt of wasabi, buttery avocado, and well-compacted sushi rice.
ochungg's plate of Chirashi Sushi was loaded with an assortment of red snapper, salmon, white fish, tobiko, crab meat, and tamago. The phenomenal protein-to-carbohydrate ratio was once again in effect. My sole concern was the synthetic sheen of the tamago, which, upon closer inspection, was the result of a molded liquid egg and stabilizer concoction.
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The build-your-own snow ice option was offered in a variety of base flavours and included up to four toppings for a price of $9.90 before tax.
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Though the savoury cone-shaped corn chips were an unwelcome addition in my books, our decision to add tofu pudding, mango, strawberry, and Q-balls were great choices. The icy ribbons could have been milkier (instead of being presented in choppy layers), though this isn’t necessarily a negative sign as it refutes the use of stabilizers for texture. Slightly stale marshmallow bits could have been swapped for a spongier alternative, however.
Thank you again, ochungg, for being a wonderful friend (and chauffeur) and accompanying me on this last-minute adventure! (Hehe.)
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