Once finally seated, one of the two front-line staff followed up with menus, then lime-infused water, and later utensils. A bottle of Kikkoman and single soy sauce dish already rested to the side. Contrary to the tattered laminated specimens of other similar sushi spots, the menus appeared surprisingly new. This may have largely been owed to the lower ratio of dine-in than takeout customers.
Utensils were initially delivered in an icky state: grime coated the surface of the one of the copsticks, wihle the soy sauce dish was similarl questionable. The two ladies showed promptness - and willingness - to exchange the filth-smeared apparatus for a clean, albeit wet, dining tool instead, in addition to refilling water cups.
Torched scallops, blackened cheese shards, and a uniquely savoury drizzle topped the Kibo California, rendering it anything but typical. The overall profile was completely unexpected, and very much appreciated. Size-wise, the hexad was decent; accompanying the rolls were heaping spoonfuls of wasabi and pickled yellow ginger. For the average person's appetite, six rolls stuffed with buttery ripe avocado would be just adequate. More ravenous stomachs would find greater joy in the ten-piece combos and economic bento sets.
Unsurprisingly, washrooms ceased to exist in the modest eatery.
Strange Love was south of Adelaide after all. Oops.
Sourcing various roasts from Pilot Coffee, Strange Love's extensive selection spanned from basic espresso beverages (americanos, cortados) to seasonal holiday drinks which, might I add, almost appeared specific to combatting the effects of the cruel winter season.
True to its popularity, the latte was indeed fantastic. On the other hand, I don't think I can quite justify a tweaked flavour profile at such a hefty price.
Nearing 7:00 pm, we hopped on the streetcar to avoid the twenty-something-minute walk. Much to our dismay, we strode up to the entrance to find the Korean restaurant dark and grim-looking.
They weren't open.
The sheet tacked onto the front door informed us of a closure until January 3rd, though this date had passed.
The frigid temperatures prompted quick thinking, for endurance against the cold wavered with greater exposure. Proposed by yours truly was to continue northbound to Spadina station and try MyMy Chicken's first downtown venture.
A moderate number of customers filled the dining hall, all seated as far from the entrance as possible. We later discovered the reason: glass double doors had proved useless in shielding customers from the treacherous gusts of the outside world.
Truthfully, I couldn't spot our waitress most of the time, though we did manage to catch her for additional napkins at one point.
Honey Garlic Chicken, Garlic and Soy Sauce Chicken, and Seasoned Spicy Chicken were our picks. Each basket arrived within two minutes of each other, which meant all styles could be enjoyed and evaluated simultaneously.
Honey Garlic featured four pieces of crisp, caramelized ddeok (slender rice cakes) as toppings, which ochungg and I munched on with much glee. The glaze was sweet, and the seasonings aromatic and savoury. Besides the honey glaze deteriorating in consistency over time, I quite enjoyed this one. It bore great similarities to Honey Garlic Chicken Wings.
The classic Seasoned Spicy Chicken, otherwise known as 양념치킨 to many, is a dish I learned to respect profoundly following Jinyoung's mukbang on the New Yang Nam Show. While milder than anticipated, it was still a tad spicier than my normal diet. Nevertheless, I could appreciate its complex blend of seasonings and unmistakable kick.