Out & About #373 | Pablo Cheese Tart + Icha Tea

​Automatically deeming Pablo as the "new Uncle Tetsu" is premature, and also rather ignorant, if you ask me. The Japanese franchise made its long-awaited debut in the Bay/Dundas area just a few hours after my departure to LA. I would have been interested in overseeing its first day of operations, but then again, lineups and extensive wait times really aren't my cup of tea. I was also informed by a friend that staggering my visit wasn't a bad idea at all, since waiting was bound to happen.

​As the saying goes, "the early bird gets the worm". While Uncle Tetsu a few doors down begins their days bright and early at 8 AM, Pablo is a little more lenient with his morning schedule. After making a few errands at Eaton, I headed over, praying that I would not encounter the infamous out-the-door lineups on a weekday morning.

​The storefront seemed safe. Pulling open the doors, I was welcomed by wave of scorching heat and approximately nine unamused office workers standing in single file. There were nine patrons ahead of me, all over the age of thirty and most with an ID pass clipped to his or her belt loop. My assumption was that those who worked nearby took an extended coffee break to try Toronto's new dessert hype.
Suprisingly, - and thankfully, since we were hovering immediately beside the ovens/baking area - the line moved fairly quickly. I was provided sufficient time to review the items on offer, then narrow down the most fitting pre-lunch treat. In under ten minutes, an order was placed for a full-sized Original "Freshly-Baked" Cheese Tart and single slice of the Premium Cheese Tart. The Matcha Cheese Tart required an approximate forty-minute wait, which was lengthier a time period that I anticipated on staying.

​There was also a Chocolate variation of the Cheese Tart as well, though it only seemed right to taste the Original prior to venturing into questionable territory. Coffee and Cheese Tart Smoothies were also available. The only thing yet to make its way to Pablo's menu were the Mini Cheese Tarts.

​An Original Cheese Tart was wrapped up for me in a monogrammed paper bag, while the Premium Cheese Tart Slice was garnished and later delivered to my chosen table at the back of the bakery/cafe.
Comprised of several small tables, two sofas, and an elevated communal table, the seating area was dim and isolated from the rest of the shop. Many customers had opted to take their items to go, so plentiful spots remained for me to enjoy my purchase while charging my ancient smartphone.

​The Premium Cheese Tart Slice arrived on a small wooden tray shortly after I rearranged my belongings around the yellow cushions. Surrounding it were several squirts of caramel (?) sauce; adjacent were utensils and a stark white, monogrammed napkin.
As an avid lover of crème brûlée, I gleefully peeled away the parchment paper lining to reveal a substantial layer of caramelized sugar. The surface was sturdy and exhibited a rich copper hue; it was toffee-like in taste yet crispy like cheese shards.

​Underneath was a luscious cheesecake layer consisting of both creaminess and bold cheesy flavour. The bottom-most layer was a thin crust of almost indiscernible thickness.

​Personally speaking, the Premium Slice hit all the right notes: it was satisfying, possessed a unique trio of textures of tastes, and of adequate serving size. When evaluated by its size, the $5.99 slice appeared a tad pricey at first. However, one would later discover that any more of the formula would be satiating.

​Frankly, it would have been preferred if the caramel sauce had been swapped for a refreshing citrus instead, since the slice was sufficiently sweet on its own. Nonetheless, I enjoyed the remainder of the dessert whilst listening to an endless loop of Pablo's Japanese themesong.

​The environment was oddly comfortable for a bakery/cafe of its traffic volume. Along the shelf were even photobooth items should guests would to document their experience with fun add-ons.

​I took to visiting the bathroom just before my departure, only to wish the most unappealing scene upon creaking open the single stall. The ladies' bathroom was a complete disaster zone: a case of explosive diarrhea had taken place and erupted onto the stall grounds. A plunger and toilet bowl brush were situated nearby, almost touching the coal-coloured mess. I whipped my head in the opposite direction before any unpleasant odours had the opportunity to make their way to my olfactory senses.

​Pablo had been a peaceful experience until witnessing the gruesome sight in the bathroom. The staff were friendly, with generally good English comprehension skills. (Interestingly, Pablo's Toronto location is not operated by a crew of Japanese workers, but rather a Cantonese-speaking general manager and Mandarin-based front-line staff.)
As expected, the lineup length multipled with time. By noon, cheese tart-craving clients had found their position outside the establishment in a gradually growing group.

​Next on my list was Little Pebbles, or it was supposed to be anyway. My prolonged stay at Pablo, in combination with a delayed streetcar, minimized the amount of time I had before meeting up with a friend for lunch.
Instead of making separate trips to Kensington, then the Fashion District, I swung by Icha Tea for a quick pick-me-up.

​Upon recommendation of the girl behind the cashier, I chose the Rose Dian Hong Tea for its supposedly competent caffeine content. While waiting, I observed that there was a Tea Bar located towards the back of the shop; the area had dim lighting and a calming atmosphere - a contrast to the well-illuminated crafting bar situated near the entrance.

​My unsweetened ice tea was tasty and somewhat successful in stimulating my senses. Strong notes of rose complimented the astringency of the black tea base.

View the full album HERE !

I rushed over to Fresh Off The Boat afterwards, even though I had already failed to be punctual.

< Pictured above and below: Grilled Mahi Mahi Sandwich, The Fob >

​The Fob was a substantial meal with an incredible amount of fragrance, while my own Grilled Mahi Mahi Sandwich proved to be equally satisfying with adequate seasonings and fleshy fillets of fish. Mahi Mahi is challenging to prepare as a result of its low fat content, though FOTB executed the dish fairly well. On the other hand, a stronger dosage of lime drizzle would have been appreciated.

​A detour to Koreatown would conclude the day's downtown adventures: I was in dire need of JJ Project's 'VERSE 2' Tomorrow Version.

​To my utter dismay, Sarah & Tom had sold out completely of the subunit's comeback EP, and the re-stocking date was still to be determined.

Source: Parallel (https://twitter.com/Parallel__0922)

​Given the sudden surge in temperature (and UV rays), I ducked into Cup O House for a frigid pick-me-up. The shop was largely empty at this time, yet the single member of staff felt that it be appropriate for me to wait at least five minutes before lazily punching in my order.

​Patience was running thin as Pablo and Uniqlo purchases weighed me down with each second of standing. When he slid an unsealed cup from behind the counter to me, I could express my horror by questioning its packaging. A highly unapologetic reply escaped his lips: "It's because you ordered a Regular."

Well excuse me if I didn't want to fork over any more for your subpar service.

The beverage was grabbed with much reluctance, and I suffered the consequences of having it partially spill on my belongings and attire on the bumpy commute back to the suburbs. 
Never again, Cup O House, never again.

View the full album HERE !

​Pablo's Original Cheese Tart was finally unveiled once I had returned to the land of A/C. The $14.99 tart was slightly smaller than Uncle Tetsu's Original Cheesecake, though not secured nearly as well in its paper packaging. A fragment of its delicate centre had detached mid-transit, despite my desperate attempts to maintain the box at level.

​Jagged dough of medium thickness formed its crust and sides, while a jiggly, pale yellow mixture and shiny gelatin layer made up its centre. At first, I didn't quite understand why some had compared the item to a Chinese egg tart, but soon find out why.

I meticulously lifted the segment that had detached from its whole, expecting the contents to flow out from within. This did not happen. Instead of the lava-like consistency exhibiting by most dessert shops, Pablo's rendition was delicate yet cohesive, likely a result of gelatin. It was also very similar to that of an egg tart, but less eggy and more starchy.

​Proclaimed as a "Cheese Tart", it did not display the cheesy properties I imagined and greatly anticipated.

A fruity, almost citrus-like jelly lined the tart's surface. It was an odd pairing, to say in the least.

​I probably would not line up to obtain the item of disappointment again, especially if I happen to drop by at busier hours. I remain curious about the Matcha and Chocolate versions though, so maybe I'll be able to convince ochungg to kill time with me at a later date. (Haha.)

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