Each Canadian likely has his or her own cooling cure for sweltering summer days. Some engage in water sports, while others may choose to join the following that is the Bang Bang lineup. In the North York/Thornhill area, it's not uncommon to see hoards of eager naengmyeon-goers snaking out of Cho Sun Ok.
Ticket purchasing endeavours with Miss Rushka marked the last time I visited the establishment at Yonge and Clark.
To be frank, not much has changed: Parking in the tiny plaza remains a mission, lineups are persistent, and members of waitstaff are hurried and snappy.
On the bright side, table turnovers are ridiculously swift, meaning that wait times are brief - an average of 10-15 minutes on weekend afternoons. Regrettably, prices have surged since last fall, and even sharing a single order isn't so economic now.
To be frank, not much has changed: Parking in the tiny plaza remains a mission, lineups are persistent, and members of waitstaff are hurried and snappy.
On the bright side, table turnovers are ridiculously swift, meaning that wait times are brief - an average of 10-15 minutes on weekend afternoons. Regrettably, prices have surged since last fall, and even sharing a single order isn't so economic now.
We arrived just after 1pm and proceeded to obtain a ticket. Ten minutes later, we were shoved into a snug, little spot along the perimeter of the restaurant. One side of the table adopted a booth layout, which, in spite of sounding as relaxed as R&D, was completely cramped in actuality.
Patrons of the neighbouring tables existed with a mere 2 feet, so any arguments or heated conversations could be heard quite clearly, regardless if we wanted to eavesdrop or not.
This happened to be our very situation, for an obnoxiously loud couple migrated to the adjacent table halfway into our meal.
It commenced with condescending remarks from the male, then equally eye-raising responses from the female. She began to complain about the prices of the dishes before her, which was my sole prompt to look down at my own menu sheet. I suppose she was right in that Cho Sun Ok was far from being an inexpensive, fast-service restaurant. However, at the same time, it seemed unnecessary to rant aggressively when the wait had already been endured.
This happened to be our very situation, for an obnoxiously loud couple migrated to the adjacent table halfway into our meal.
It commenced with condescending remarks from the male, then equally eye-raising responses from the female. She began to complain about the prices of the dishes before her, which was my sole prompt to look down at my own menu sheet. I suppose she was right in that Cho Sun Ok was far from being an inexpensive, fast-service restaurant. However, at the same time, it seemed unnecessary to rant aggressively when the wait had already been endured.
The afternoon of my second visit wasn't excruciatingly hot like the week had been, but it didn't stop me from suggesting a bowl of Cold Noodles in Slushy Broth to share. There was a combo option that included steamed or fried dumplings; we chose the former.
Cho Sun Ok's 물냉면 tasted just as I remembered: tangy, refreshing broth paired with chewy (sweet potato) noodles. The bowl was devoid of meat, so it was crucial to derive some sort of depth from its other components.
The steamed mandu was, unfortunately, sourced from a freezer. Albeit satisfying in terms of a veggie-carb balance, the filling was stiff and the edges of the wrapper firm and dry.
Its accompanying platter of dipping sauce was, on the contrary, very distinct. Seemingly a blend of soy sauce, lemon juice, and a lightly sweetened vinegar, the condiment worked wonders for elevating the profile of pre-packaged provender.
The steamed mandu was, unfortunately, sourced from a freezer. Albeit satisfying in terms of a veggie-carb balance, the filling was stiff and the edges of the wrapper firm and dry.
Its accompanying platter of dipping sauce was, on the contrary, very distinct. Seemingly a blend of soy sauce, lemon juice, and a lightly sweetened vinegar, the condiment worked wonders for elevating the profile of pre-packaged provender.
Basic side dishes of kimchi and pickled, spiced radish strips had been provided for our sampling. It was odd to observe other tables receive a distinctly wider assortment of banchan, though I'd like to assume it was due to the fact that they had ordered hot plates in addition to cold noodles.
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Our server, a young male with Park Seungjun-like facial features, appeared taken back when we asked for takeout containers for the remaining broth and noodles. The portion size had been more than adequate for sharing, given our below-average consumption levels. Glancing at others in the vicinity, it occurred to us that most diners were able to polish off their dishes in entirety, therefore eradicating the need for packing up leftovers.
Upon departing the eatery, I was conflicted about whether the next stop should include bubble tea or dessert.
I settled for dessert. (Dessert first, anyways.)
I settled for dessert. (Dessert first, anyways.)
At the southwest side of Yonge and Finch is an array of shops frequently visited by condo habitants in the area. They include a hair salon, CoCo location, Korean restaurant, and convenience store. Situated immediately in front of the convenience store is a yellow food truck by the name of Mr. Chu
Most K-Pop lovers associate this name with one of Apink's well-loved spring/summer classic, but, in this case, it happens to be a play-on-words for a standalone churro cart.
After trekking six-or-so minutes from the Finch station parking lot, we arrived to find the cart desolated with a "Be Back in 5 Mins" sign tacked onto the window pane. A mother-daughter duo arrived at the same time as us, saw the sign, and resorted to walking about the area while checking back every so often.
We headed into the convenience store to browse their selection while anxiously waiting for the operator's return. The prices were steeper than Shoppers around the corner, but the grounds did house quite a variety of Korean imported items. My beloved 하늘보리 barley tea was found in a smaller, sloth-donning bottle than I was used to seeing; Cherry Blossom edition Honey Butter chips were also to be seen.
Some several minutes passed, but Mr. Chu's crafter was nowhere to be seen. As the cart seemed somehow affiliated with Joy Mart, I decided to ask the cashier for details on when the truck would be in operation again. It turned out that the churro maker himself had been resting in the back of the convenience store, and was more than willing to head back out to take our orders.
While in wait, we had analyzed the options before us: Korean-style churros could be ordered in their Original form ($4) or with glaze and toppings as a Special ($5). Combining ice cream to the concoction was an additional three to four dollars, and any extra toppings would be fifty cents more.
While in wait, we had analyzed the options before us: Korean-style churros could be ordered in their Original form ($4) or with glaze and toppings as a Special ($5). Combining ice cream to the concoction was an additional three to four dollars, and any extra toppings would be fifty cents more.
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The mother-daughter duo opted for a version with sprinkles - sans ice cream because the cart was out of the chocolate flavour. Our turn came around and we proceeded to ask for a Special with Cream Cheese glaze, peanuts, and Matcha ice cream.
It was relayed to us that Cream Cheese was one of the less popular choices (ranking fourth out of five in terms of demand), since some customers apparently did not enjoy the taste of Philadelphia cream cheese. Hearing this, we switched to a Condensed Milk glaze - the single best-selling glaze option.
It was relayed to us that Cream Cheese was one of the less popular choices (ranking fourth out of five in terms of demand), since some customers apparently did not enjoy the taste of Philadelphia cream cheese. Hearing this, we switched to a Condensed Milk glaze - the single best-selling glaze option.
Orders of single churro loops were served in white paper bags, while churro parfaits utilized plastic cups and several scoops of ice cream for stability.
A minimal amount of glaze was observed on the loop: the flavour of condensed milk was subtle and largely masked by the fragrance and crunch of chopped peanuts. Contrary to the finely-diced fragments I had been expecting, the larger pieces of peanuts was a pleasant surprise.
A minimal amount of glaze was observed on the loop: the flavour of condensed milk was subtle and largely masked by the fragrance and crunch of chopped peanuts. Contrary to the finely-diced fragments I had been expecting, the larger pieces of peanuts was a pleasant surprise.
The churro loop itself was positively scrumptious! Impeccably crisp on the outside, yet warm and cake-like on the inside, we were taken back its distinctly tastier profile than the Mexican variations we had grown accustomed to. The surface sported an appropriate dusting of cinnamon sugar - it was just enough to provide a dash of aroma without veering into the no-go zone for those impartial to the spice (aka my dining partner). I was most fond of the fact that, while we could definitely perceive the smell of grease from outside the cart, the loop had been drained exceptionally well. There was not a hint of grease or oily fumes from the finished product.
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Additionally, the freshly fried churro hadn't seemed to quicken the disintegration process of the ice cream by a significant degree. The store-bought matcha ice cream was typical but tasty, and relatively resilient against melting.
In terms of price and size, the churro parfait is undoubtedly most suited for sharing. A single loop devoid of ice cream could easily curb sugar cravings for one ravenous appetite (or two smaller, casual stomachs).
In terms of price and size, the churro parfait is undoubtedly most suited for sharing. A single loop devoid of ice cream could easily curb sugar cravings for one ravenous appetite (or two smaller, casual stomachs).
We demolished the nine-dollar order beside the cart, standing - for there is no seating nearby. Next up was bubble tea.
< Pictured above and below: Melon Spring Tea w/ Coconut Tapioca, Nature Melon Lemon w/ Sesame Tapioca >
One Zo is my default pick in the area, so I suggested popping in to grab drinks for the return journey.
Nature Melon Lemon was a citrusy upgrade from the sophisticated roasted profile of Nature Melon, while Melon Spring Tea appeared a ridiculously light blend of green and oolong with subtle sweetness.
One Zo is my default pick in the area, so I suggested popping in to grab drinks for the return journey.
Nature Melon Lemon was a citrusy upgrade from the sophisticated roasted profile of Nature Melon, while Melon Spring Tea appeared a ridiculously light blend of green and oolong with subtle sweetness.
The Coconut Tapioca was, admittedly, very interesting. However, it was starchier than it was boldly flavoured. Nonetheless, it provided a flavour boost for the otherwise bland Melon Spring Tea.
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