The truth is: most of the time I meet up with ochungg, we're stuffing our faces with nourishment, whether it be sushi or ice cream. If not eating, then we're probably temporarily engaging ourselves in something else until our appetites resurface, namely discussing K-Pop.
Since my return from the West Coast, I had yet to narrate the happenings of my first KCON experience in detail to my mukbang partner. The entire recount took several hours, with the inclusion of an unforeseen delay intertwined within. It wasn't until just before rush hour that we set for late afternoon sustenance.
The first stop was One Ten Cafe, for I craved their Cold Brew Kyoho on a significant level. Not a single image was able to be captured though, since parking is non-existent and I was on the constant lookout for reinforcement crews.
Since my return from the West Coast, I had yet to narrate the happenings of my first KCON experience in detail to my mukbang partner. The entire recount took several hours, with the inclusion of an unforeseen delay intertwined within. It wasn't until just before rush hour that we set for late afternoon sustenance.
The first stop was One Ten Cafe, for I craved their Cold Brew Kyoho on a significant level. Not a single image was able to be captured though, since parking is non-existent and I was on the constant lookout for reinforcement crews.
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Initially, we had settled on bingsoo from The Cups. Snow Time is depressing now, and apparently so is Soul Cafe's original location on Drewry. But The Cups did not offer an Oreo-flavoured rendition of the sweet treat, and I had wanted to check out the availability of JJ Project's Verse 2 at Broadcast. Thus, re-routing took place.
A peculiarly quiet scene at Pacific Mall welcomed us: there was minimal congestion at the Steeles accessway and an abundance of parking spots. We made a beeline for Soul Cafe, which was, again, suprisingly empty.
A peculiarly quiet scene at Pacific Mall welcomed us: there was minimal congestion at the Steeles accessway and an abundance of parking spots. We made a beeline for Soul Cafe, which was, again, suprisingly empty.
The Regular-sized option had been eliminated from the menu, which meant that all shaved ice cups would be one size only. A large Oreo Bingsoo set us back $6.50.
Unlike my previous visit, the girl at the cashier was speedy with her craft. In under two minutes, she slid a paper container filled to the brim with delicate milk flakes, a heaping scoop of cookies 'n' cream ice cream, and layers of Oreo crumb goodness. Two thin Oreos topped off the concoction in a Mickey Mouse ear format.
I found the dessert incredibly delectable, while ochungg noted that the P-Mall outpost also resisted dissolution better than the original spot.
Unlike my previous visit, the girl at the cashier was speedy with her craft. In under two minutes, she slid a paper container filled to the brim with delicate milk flakes, a heaping scoop of cookies 'n' cream ice cream, and layers of Oreo crumb goodness. Two thin Oreos topped off the concoction in a Mickey Mouse ear format.
I found the dessert incredibly delectable, while ochungg noted that the P-Mall outpost also resisted dissolution better than the original spot.
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The Korean beauty aisle was browsed without much intention to spend, though time passed quicker than expected. We were then propelled into a situation where Mix2 time was insufficient, yet suppertime was still 1.5 to 2 hours away. As I had failed to obtain both Love Me Sweet's Coffee Cheesecake (their coffee machine was machine) and Tung Tung's crispy egg rolls (they had sold out at Market Village too!), we joined the Uncle Tetsu lineup as a way of passing time.
Forty minutes later, we finally departed with freshly-baked cakes in hand. They were a little less cheesy than the ones found downtown, though exhibited a cleaner, more uniform finish.
Forty minutes later, we finally departed with freshly-baked cakes in hand. They were a little less cheesy than the ones found downtown, though exhibited a cleaner, more uniform finish.
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We pulled into the parking lot of Hibiki as the sky began to dim, only to find the entirety of the tiny piece of asphalt completely occupied. Some daring drivers had even taken to parking in the spots of the adjacent businesses - keep in mind that each was marked with "PRIVATE PROPERTY" signage above - and angling themselves to fit in the buffered areas.
The situation was as troublesome as Alchemy's across the street, though perhaps slightly milder given that I hadn't needed to beware of snow on the ground.
The situation was as troublesome as Alchemy's across the street, though perhaps slightly milder given that I hadn't needed to beware of snow on the ground.
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It was nearing 8:15 PM, though there remained an astounding number of diners in the restaurant. Much to our delight, a couple decided to make their exit after we had traversed L-shaped lot for a few minutes.
The interior was largely dim, illuminated by lamps that cast a yellow-orange on the diners below. We paused at the reception area briefly before being led to a roomy booth. En route, it was observed that there was an abundance of unoccupied tables; many of these had yet to be cleaned following the departure of the previous clents, which was likely the cause of their unnecessary wait time.
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Both the establilshment's furnishings and choice of table setup were grander than anticipated, especially considering its atrocious noise level. Laminated enus had already been placed at our table prior: they listed dinner sets and promotional menus in simple English, Chinese, and an excruciatingly minimal amount of hiragana. It was clear that Hibiki's primary niche was comprised of Chinese-speaking diners, which was no surprise considering its coordinates along Hwy 7.
< Pictured above and below: Chirashi Don, Chawanmushi, Black Sesame Pudding, Green Tea Pudding w/ Red Bean >
Neither of us were particularly hungry as bingsoo had been consumed just two hours prior, so we settled on sharing the Chawanmushi and Chirashi Don.
Neither of us were particularly hungry as bingsoo had been consumed just two hours prior, so we settled on sharing the Chawanmushi and Chirashi Don.
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Miso soup and a side salad bearing oddly salty salad dressing arrived after placing our order. A single serving of Chawanmushi followed suit.
In theory, steamed egg is one of the easiest appetizers to prepare. However, I personally find it difficult to put my finger on a spot that exceeds expectations after my all-time favourite, Fuji-U, ceased operations. Uniformly smooth, uncracked surfaces require factors such as temperature and steaming time to align consummately, all while resisting the pressures of bulky additions such as crab meat and mushrooms.
In theory, steamed egg is one of the easiest appetizers to prepare. However, I personally find it difficult to put my finger on a spot that exceeds expectations after my all-time favourite, Fuji-U, ceased operations. Uniformly smooth, uncracked surfaces require factors such as temperature and steaming time to align consummately, all while resisting the pressures of bulky additions such as crab meat and mushrooms.
The Chawanmushi arrived lid-less with a few green onion coils rested atop the delicate, pale yellow surface. A strip of shiitake gave the illusion of an ingredient-heavy mixture, though it was soon revealed that only meager bits of shrimp and scallop had found their way to the deepest depths of the cup. With the shrimp being overcooked and the scallop reeking of fishiness, the two components brought along dissappointment and wariness for the Chirashi Don.
It was probably nearing 9 PM when we finally caught sight of the Chirashi Don making its way over. In its accompaniment was a single metal spoon; it took another five minutes before we were able to request additional utensils/bowls and at least another five tries before empty bowls were subsequently cleared away.
A multitude of species filled the medium-sized bowl, ranging from tako to maguro to ebi.
The trio of salmon slices piqued my interest first: each was roughly 1.5 cm in thickness and bore deep incisions at three points along its length. I'm uncertain of the exact purpose of these incisions, for they not only hindered chopstick work but also obscured the fatty tissues of the fish itself. Indeed, its surface appeared luscious, but the body lacked the fat content needed for instant dissolution. It was also on the warmer side, which led me to question its freshness in silence.
A multitude of species filled the medium-sized bowl, ranging from tako to maguro to ebi.
The trio of salmon slices piqued my interest first: each was roughly 1.5 cm in thickness and bore deep incisions at three points along its length. I'm uncertain of the exact purpose of these incisions, for they not only hindered chopstick work but also obscured the fatty tissues of the fish itself. Indeed, its surface appeared luscious, but the body lacked the fat content needed for instant dissolution. It was also on the warmer side, which led me to question its freshness in silence.
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Tamago was lighter in hue than the pieces witnessed at other Japanese restaurants and showed heavy dependence on thickeners. It was sweet with a strange, rubbery texture.
Cucumber slices were used in excess; the underlying rice layer was deprived of rice wine vinegar and overall quite bland. Few other specimens were worth mentioning.
Maguro, the most unassuming of the assortment, was delcared the sole stunner of the bowl. Devoid of veiny bits and creases, it disintegrated immediately upon placement in the cavity of one's mouth. The tuna was undeniably the freshest ingredient present, though it still required a small amount of wasabi-enhanced soy sauce for flavour. Most of the others relied heavily on condiments to combat blandess or fishiness, or both.
The two slivers of crab meat were also worth noting, for in place of the pre-packaged starch-laden sticks were stringy pieces of shellfish possessing the very essence of the ocean.
Cucumber slices were used in excess; the underlying rice layer was deprived of rice wine vinegar and overall quite bland. Few other specimens were worth mentioning.
Maguro, the most unassuming of the assortment, was delcared the sole stunner of the bowl. Devoid of veiny bits and creases, it disintegrated immediately upon placement in the cavity of one's mouth. The tuna was undeniably the freshest ingredient present, though it still required a small amount of wasabi-enhanced soy sauce for flavour. Most of the others relied heavily on condiments to combat blandess or fishiness, or both.
The two slivers of crab meat were also worth noting, for in place of the pre-packaged starch-laden sticks were stringy pieces of shellfish possessing the very essence of the ocean.
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Priced at $20.99, the Chirashi Don contained a smaller amount of sashimi than expected. Shared amongst two people, the portion size was fair. The same cannot be said should the dish be eaten by an individual with a ravaging appetite. Quality also paled in terms of freshness: wafts of warm fishiness for an item donning the "chirashi" title should not be acceptable.
"Is it better than Michi?" ochungg prompted an extensive eye roll.
"Do you even need to ask?" I retorted. Hibiki's rendition was undoubtedly better than Le Cafe Michi's outrageously-priced Cafe au Lait. That being said, I've tasted better in economic sushi joints around Vancouver.
"Is it better than Michi?" ochungg prompted an extensive eye roll.
"Do you even need to ask?" I retorted. Hibiki's rendition was undoubtedly better than Le Cafe Michi's outrageously-priced Cafe au Lait. That being said, I've tasted better in economic sushi joints around Vancouver.
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As we contemplated eateries in the vicinity for light dessert, Black Sesame Pudding cups made their way over. A complimentary sample of Green Tea Pudding with Red Bean was also delivered for our enjoyment.
The former was fragrant and creamy - a sure hit with locals; the latter was less bold in terms of flavour but equally as smooth. A more noticeable amount of gelatin was used in the Green Tea Pudding, which may or may not have been the cause of uneven green tea powder distribution along the depths of the dessert. Whole red beans contributed texture to the classic matcha-azuki combination without too much added sweetness.
The former was fragrant and creamy - a sure hit with locals; the latter was less bold in terms of flavour but equally as smooth. A more noticeable amount of gelatin was used in the Green Tea Pudding, which may or may not have been the cause of uneven green tea powder distribution along the depths of the dessert. Whole red beans contributed texture to the classic matcha-azuki combination without too much added sweetness.
The dining atmosphere at Hibiki was on par with your typical Chinese diner: loud and disruptive. Points of redemption were allocated towards its pleasant table setup and the somewhat friendly service received during off-peak evening hours. English skills of the older crowd of waitresses may be lacking, so it is highly suggested to default to Chinese if possible.
I'm definitely not rushing back to for a second experience, and with the migraine of a parking situation, that likely won't be an option either.
I'm definitely not rushing back to for a second experience, and with the migraine of a parking situation, that likely won't be an option either.
For the sake of maintaining warmth and alertness on the drive back, I suggested swinging by Main Street Unionville.
Stunned was I to discover that Touhenboku Cafe had been replaced with The Alley, also known as orangecane's favourite. Extravagant menu prices resulted in a slow decision-making process, which the two members of staff responded kindly towards by remaining patient. Eventually, I settled on a toasty cup of Houjicha Soy Milk.
My order was placed and I headed in the direction of the bathroom. To my horror, the single stall was now filthy with grime lining the window sill and paper towels spilling out from the garbage bin. Since The Alley's move-in, the overall vibe of the cafe has plummeted to rock bottom in a mere matter of 2.5 months. Ugh.
On a more positive note, the Houjicha Soy Milk was extremely satisfying with a bold burst of roasted flavour and soft, comforting aroma. The only downsides was its powdery aftertaste and ineptitude of sweetness level reduction.
My order was placed and I headed in the direction of the bathroom. To my horror, the single stall was now filthy with grime lining the window sill and paper towels spilling out from the garbage bin. Since The Alley's move-in, the overall vibe of the cafe has plummeted to rock bottom in a mere matter of 2.5 months. Ugh.
On a more positive note, the Houjicha Soy Milk was extremely satisfying with a bold burst of roasted flavour and soft, comforting aroma. The only downsides was its powdery aftertaste and ineptitude of sweetness level reduction.
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