The typical trip to the core is normally a prolonged one - sometimes tiring, but always fulfilling. Toronto is a city of trends - home to restaurants and retailers that pop up around every corner. With each trek, new stops are appended to the Downtown Radar.
Assembly Chef's Hall was the most recent addition to the list. Located directly across from the Four Seasons Centre for teh Performing Arts on the south side of Richmond was this sophisticated, two-floor dining hall. Residing within were several of the city's renowned eateries, each adopting the form of quick-service counters with a condensed collection of signature items on offer. Vendors ranging from Ramen Isshin to (Bar) Reyna to Litle Khao occupied spots throughout the establishment, while communal seating filled the remainder of the space. Between sweet and savoury options, there were even a few coffee stalls to satisfy the desire for specialty beverages.
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We perused the assortment before us, pausing at the sight of fresh lobster from Bluenose then eyeing the seasoned fries from Resto Boemo. Eventually we made it to Shari - the shop that had caught our attention initially with their elaborately-assembled chirashi containers
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Samples of plump sushi grains were offered to us without much of an explanation - perhaps a quick speech on the emphasis of properly-seasoned sushi rice would have been appropriate. The cups proved to be overly sour due to an overwhelming ratio of rice wine vinegar to sugar/mirin. This didn't stop us from ordered two small Chirashizushi and Bara-Chirashizushi bowls though.
When Yelpers had complained of miniscule portions, I had raised an eyebrow at this. Surely it could only mean that they were famished at their time of visit, right? The truth stared us directly in the eye when two very small portions were presented before us - one priced four dollars greater than the other.
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< Pictured above and below: Bara-Chirashizushi (Small) + Chirashizushi (Small) >
The octagonal Styrofoam containers, which gave off the illusion of wood, contributed unexpected visual appeal. Regrettably, it wasn't attractive enough to overlook its disappointing contents.
"Bara" translates to rose in Japanese, though I couldn't quite make the correlation between tiny cubes of tamago, scallop, tuna, and fish roe with the essence of a red rose. (Or maybe it makes reference to a different item in this context? One will simply never know without this information being provided by the girl behind the cashier.
The octagonal Styrofoam containers, which gave off the illusion of wood, contributed unexpected visual appeal. Regrettably, it wasn't attractive enough to overlook its disappointing contents.
"Bara" translates to rose in Japanese, though I couldn't quite make the correlation between tiny cubes of tamago, scallop, tuna, and fish roe with the essence of a red rose. (Or maybe it makes reference to a different item in this context? One will simply never know without this information being provided by the girl behind the cashier.
The sashimi had been served at room temperature - relatively bland and devoid of freshness. Rice was aplenty underneath the thin layer of ingredients and, thankfully, free from the unnecessary vinegar overload witnessed in the sample. Wasabi and pickled yellow ginger were two components that needed not assume such a tremendous fraction of the bowl, yet were present in such a way. The Japanese horseradish was pushed to the side, while the ginger was deemed to spicy to be enjoyable.
I cannot say much in regards to the Chirashizushi, besides that my ravenous dining partner had annihilated it within a matter of minutes. Needless to say, both of our appetites had yet to be satisfied completely even after consumption.
I cannot say much in regards to the Chirashizushi, besides that my ravenous dining partner had annihilated it within a matter of minutes. Needless to say, both of our appetites had yet to be satisfied completely even after consumption.
Bulldog Coffee was the next stop. After much contemplation, we opted for a Matcha Latte and Nutella Rainbow Latte. The latter ended up being much pricier that I would have liked, as the base price for the Rainbow Latte was already a hefty six dollars; the extra spoonful of poorly-incorporated Nutella set me back an additional dollar before tax
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The Matcha Latte was described as decent. My own Nutella Rainbow Latte was a spectacular sight to behold, but only succeeded in delivering a chocolatey hazelnut aroma when nearing the depth of the cup. It was neither as smooth as I was anticipating, nor fabulously flavourful, but managed to appease the need for caffeine nonetheless.
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Assembly Chef's Hall was an interesting location that combined the variety of a food court with upscale decor and pleasant table service, making it an ideal lunch destination for the time-deprived Financial District employee that appreciates quality sustenance as much as efficiency. On that note, one should not be stunned by the respective prices of his or her meals. With a selection that ranges from fried chicken to ramen, from thirty-minute standing omakase to smoky barbecue, there is bound to be something for every type of diner.
Sad to say, Shari wasn't my type. Bulldog was alright, however, I'd likely stick to Pilot for a silkier finish and more economic - in comparison, at least - varieties.
Eaton Centre errands took place afterwards.
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It's long past Chinese New Year, though I'm not complaining because who doesn't enjoy the presence of a furry, adorable cartoon like Snoopy? It's the Year of the Dog after all!
The introduction of the Samsung Experience store meant easy access to the S9 and S9+. Interestingly enough, the marketing pitch revolves around a "dual-aperture" phone camera and expandable storage rather than improved processing speeds and safety features.
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Labothéry was the next, and final, stop of the day.
Bubble tea shops are abundant in the GTA, though this particular opening caught my attention by its unique concept: it is the pioneer of tea shops that enable maximum levels of drink customization and complete transparency in terms of ingredients. The possibility of rendering a beverage entirely personal is ridiculously intriguing.
Bubble tea shops are abundant in the GTA, though this particular opening caught my attention by its unique concept: it is the pioneer of tea shops that enable maximum levels of drink customization and complete transparency in terms of ingredients. The possibility of rendering a beverage entirely personal is ridiculously intriguing.
We walked into a bustling shop, filled primarily with youngsters that had jumped at the chance for exploration over March Break. For newcomers, it would have been helpful to spot an instruction board - some sort of guide or manual - near the front to assist in the compiling process. Labothéry had been oriented to mimick a lab setting, though had overlooked the most important aspect of an experiment: the procedure.
Members of staff took to re-explaining the process of selecting flavour tubes with each emerging confused customer, which I found to be tedious, repetitive, and utterly inefficient.
Members of staff took to re-explaining the process of selecting flavour tubes with each emerging confused customer, which I found to be tedious, repetitive, and utterly inefficient.
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In its defense, there was an illustrated step-by-step procedure painted on the side of the line-up area. This was later proven useless counterproductive, however, as the hefty number of customers concealed this feature.
Each drink commenced with flavour tube selection - either two powder syringes, or two syrup syringes. Options for sugar included "white sugar" (simple syrup), brown sugar, and maple syrup (for an additional charge); quantities varied between 10 ml, 20 ml, and 30 ml, with the cost going up for greater doses of sweetness. Evaporated milk, contained in urine specimen jars, could also be added to milk teas for enhanced creaminess.
Finally, toppings were placed in Petri dishes and kept within a chilled compartment until customers rounded the corner to place the finishing touches on their creation.
Finally, toppings were placed in Petri dishes and kept within a chilled compartment until customers rounded the corner to place the finishing touches on their creation.
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< Pictured above and below: Matcha Rose Milk Tea w/ Brown Sugar Boba and Aloe, Taro Coconut Milk Tea w/ Tapioca, Papaya Slush w/ Strawberry and Blueberry Boba >
In theory, the crafting process was liberal and imaginative. Upon being applied in actuality, the entire ordeal proved slow and challenging to maintain.
Indecisiveness was a prominent factor witnessed throughout the lineup, meaning that there would be no guaranteed method for customers to zip in and out of the establishment within a timely manner. Given that each beverage required extra care in blending and combining (and sometimes clarifying), the construction steps were far more time-consuming than the average franchise.
In theory, the crafting process was liberal and imaginative. Upon being applied in actuality, the entire ordeal proved slow and challenging to maintain.
Indecisiveness was a prominent factor witnessed throughout the lineup, meaning that there would be no guaranteed method for customers to zip in and out of the establishment within a timely manner. Given that each beverage required extra care in blending and combining (and sometimes clarifying), the construction steps were far more time-consuming than the average franchise.
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Moreover, it should be noted that the staff tries to deter customers from odd or untried flavour combinations, as well as refrain from mixing powder and syrup syringes in the same concoction. At times, I found their suggestions to be too typical, and even counterintuitive as it meant further slowdown. If the concept of the shop was to unleash creativity and optimize customization, the act of advising and/or intense persuasion should be kept to a minimum.
After a solid five minutes of debate over my Matcha powder and Rose syrup syringes, I declared, "I shall assume all responsibility for the outcome!". Thus, my wish was granted.
After a solid five minutes of debate over my Matcha powder and Rose syrup syringes, I declared, "I shall assume all responsibility for the outcome!". Thus, my wish was granted.
My Matcha Rose Milk Tea was more reminscent of a plain Match Milk tea as the half tube of Rose syrup had merely faded into nonexistence. Brown Sugar Boba prompted memories of my Green Grotto-visiting days, while Aloe was simply a nice, chewy addition. Altering ice levels was not a choice, though I believe all drinks (with the exception of slushes) were set to 30% ice by default.
The Taro Coconut Milk Tea and Papaya Slush - both which had been modified due to store employees' suggestions - were deemed mediocre in taste
The Taro Coconut Milk Tea and Papaya Slush - both which had been modified due to store employees' suggestions - were deemed mediocre in taste
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Prices were undoubtedly high for a 100% synthetic drink: the standard mix averaged 7 to 8 dollars. While the concept is fun, the eerie hospital-like atmosphere does induce feelings of anxiety for those unaccustomed to the setting. (In contrast, friends that either frequented labs or worked in healthcare were rather amused.)
All in all, the visit had been planned to experience the novelty of the establishment. An acceptable-tasting beverage was a bonus in my books.
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