New to the Yonge-Sheppard area is Tsujiri and Bake Code's recent Thai Iced Tea launch. When they first revealed a sneak peek of their summer drink collection, I had anticipated to have it tried before the commencement of the school season. A similar case with Pablo, I believe three specialty beverages were added to the menu the same weekend I departed for LA.
Bake Code was the first stop. The bakery opened early, which made it a suitable waiting/meetup location. A lineup had already formed at the cashier when I entered, so I took a seat and evaluated their assortment of breads and pastries while waiting for the line to dissipate.
Thai Iced Tea was available in two sizes: Regular and Large, with the latter weighing in at $5.00 before tax. The cost was on the hefty side, but, relative to their bakery goods and standard Chatime drinks, still fairly economic.
Chatime possesses their own rendition of Thai Iced Tea as well, but as a summertime exclusive. Bake Code's version was less rich in milk power, causing it to be more refreshing than satiating. Expectations were fulfilled with great confidence. I'll likely be trying this again.
Facing the south side of the building was Poke Eats - the only spot serving up marinated sashimi bowls in the vicinity. The storefront was comprised entirely of glass which simultaneously allowed sufficient illumination to fill the store and passerbys to catch a glimpse of skillful fish-slicing knifework.
Portions of the crab and sesame salads were on the scarcer side, so it would have been preferable to adjust the rice to topping ratio for better proportion.
The dark walls, unobtrusive lighting, and spacious interior was a drastic difference from the bustling, cramped corridor of their first location on Dundas. A sophisticated, zenful vibe reflective of a Japanese tea house resonated from its quarters. Desserts were also arranged in an orderly fashion - Delysees-style - for ease of selection. A plethora of seating could be found throughout the shop, ranging from front-facing bar seats to a wooden communal table to lounge chairs.
The dessert comprised of a blended ice base of yuzu and mint, followed by round slab of rare cheesecake of roughly one inch thickness. Drizzled on top was a tart yuzu sauce that injected both colour and boldness. It was the ideal dessert to curb cravings while relieving oneself of heat stroke.
The Yuzu Tart consisted of three major components: a sturdy shell, invigorating citrus filling, and a delicate squirt of rich, grassy matcha cream. Almost reminiscent of a lighter version of lemon meringue, a fine slice of the refreshing tart hit the spot for afternoon tea.