Out & About #328 | Ryu's Noodle Bar (Takeout) + Little Pebbles

​For Part 1 of this Easter Sunday adventure, click HERE !

​While en route home, it was mentioned that few leftovers had remained from the previous nights, thus prompting a divergence into the incredibly hectic downtown core.

​I suggested Ryu's Noodle Bar, a laidback spot on Baldwin (east of Spadina) not too far from Kinton 1. It was a ramen joint that I had always remained curious towards, but hadn't managed to find a day to visit due to the fact that it simply did not fall along my regular route of interest.
Calling in advance to place an order, we were delighted to find the shop open despite the Easter holiday and requested their top three non-spicy picks: Shoyu, Shio, and Pork Blaster w/ Miso.

​Securing a temporary parking spot on the cramped one-way street was an arduous task in itself, so the swift and friendly service of the staff at Ryu's truly made the pick-up process significantly more enjoyable. The order had already been placed in a foodora paper bag with the inclusion of napkins neatly wound around disposable chopsticks and my name written clearly on the overhanging receipt.

The broths and noodles were stored in separate containers within orderly knotted plastic bags and labelled with an incredible amount of clarity. Extra precautions had been taken by sealing the broth-containing tubs with tape.

Shoyu and Shio both featured thin noodles in a savoury broth of medium viscosity as well as two slices of pork - one fatty and one lean.
In addition to chashu, the soy sauce-based ramen consisted of arugula, bamboo shoots, and a few camouflaged red pepper threads that were milder than they appeared to be. The lean piece of pork was rather uniform in terms of fat distribution, while the more unctuous piece presented meat and fat in distinctive segments.

Shio consisted of a similar mix of arugula and a plentiful portion of bamboo shoots, but the most interesting ingredient of all was the white fungus. Alternatively referred to as "snow fungus", the crunchy translucent species is a common ingredient in Cantonese dessert soups and herbal medicine, hence inducing surprise upon its discovery in the bowl. The addition contrasted against chewy bamboo for an interesting texture.

Sodium-packed satisfaction was present in the two bowls, with Shio boasting a slightly richer broth than its darker-toned counterpart.

​The priciest ramen of the house, Pork Blaster, was an insanely gelatinous choice filled to the brim with umami. Countless slices of succulent marbled pork, and a wonderful ajitama (half-boiled ramen egg) veiled the underlying layer of thick noodles. To claim the dish as being rich was an understatement - it was unconditionally fatty and satiating, and definitely not for the faint of heart.
An exuberant depth of flavour was tasted within this bowl, along with melt-in-your-mouth chashu. The only downside was the excessiveness of it all; perhaps pickled radish or umeboshi would have managed to cut through the grease.

While I hadn't managed to stop by for a dine-in visit, the alacrity and efficiency of the takeout process enabled me to enjoy Ryu's noodles from the comfort of my own home, at my desired convenience. Toppings were few, with the exception of the Pork Blaster, and sodium levels were impossibly high; despite this, each broth was flavourful and paired well with the included type of noodles.
I would have liked a more uniform distribution of fat in all of the chashu pieces, but complaints were kept to a minimum with this visit.

Nearby, on Baldwin on the west side of Spadina, was a tiny spot that had piqued my interest for some time. Little Pebbles had opened up diagonally across from Millie Creperie in the bustling district of Kensington several months ago and I had been itching to try their pastries since.

​With a seating area measuring no more than three by two meters, I chose a few items for takeout instead of stalling a vehicle in one of the narrowest, pedestrian-filled streets in the core.
Their roll cakes were nowhere in sight, but dacquoise, macarons, and chiffon cake slices were displayed attractively in a refrigerated display case adjacent to the cashier and beverage preparation area. From their daily selection, Black Sesame Chiffon, Kinako Adzuki, and Matcha Chiffon Cake were my picks for the visit. Each of the $5.25 slices (or $5.50 for Matcha) measured roughly four inches in effective diameter, including frosting.

​I observed as one of the staff members gripped the segments outside the plastic strip with gloved hands and placed them inside a coral pink carrying case. For reasons beyond me, they placed the Black Sesame and Kinako Adzuki in the same box, and the Matcha in a separate one.

​With a bubble-filled texture rivalling the voids of Swiss cheese, the Black Sesame Chiffon was as an extremely airy slice of cake slathered in a creamy sweet frosting and enhanced with a tranquil streak of sesame crumble. Fluffy and fragrant, it was a subtly sweet treat for the inner black sesame lover in all of us.

​Kinako Adzuki was, hands down, my favourite of the three. Albeit the commonness of red bean as a dessert component, the thin layer of frosting constituted of a sweeter, coarse anko paste than the typical Taiyaki or T&T cake. Instead of pairing red bean and matcha for a safe but overused combo, Little Pebbles took to implementing kinako (aka soybean flour) for a fresh nutty take.
With each swipe of the fork was a sensational grainy aftertaste; kinako is an acquired taste, so to speak, however the bakery had managed to incorporate such to be readily accepted by unsuspecting dessert-lovers unfamiliar with the ingredient. The gentle bits of red bean were another nice touch to the fluffy golden chiffon.

​I was firmly convinced that the Matcha Chiffon would either be a hit or miss, though I emerged only partially correct in this predicament. The spongy chiffon, while adorned with an intense yellow-green hue, lacked the grassy depth I had longed for. However, a thin, velvety layer of matcha frosting came to its rescue, offering just the adequate amount of lush bitterness. To be frank, the slice was a winner in my household.

​As drinks had not been requested during this stopover, it may be too soon to validate the quality of Little Pebbles as a bakery-cafe. Strictly in terms of chiffon cake slices, it can be wholly concluded that their value is well justified through unwavering fluffiness, superb flavour, and an impeccable texture profile. The delicate Japanese touch is refreshing to see in such a rambunctious neighbourhood.

Next up shall be their strawberry-adorned roll cakes, and perhaps a Matcha Latte.

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