Another fellow food enthusiast recently returned from her travels. And while a planned visit to TORA was in the works, an above-seasonal Sunday afternoon was not the time for that. I voted against the chaos of Yorkdale and proposed staying local instead.
The suggestion of partaking in a drop-in dance class was rejected in favour of checking out the city's newest indoor climbing facility, Hub.
We didn't arrive until early afternoon, after crowds had long arrived and settled in. However, there was still a delay due to the limited number of computers (for signing waivers) and obtaining the correct size for our rental shoes.
In a less crowded area was a party room - likely instated for the birthday party needs of children - and a Learner's Area where our auto-belay safety orientation would take place.
We then underwent brief training for the auto-belay system (an automated pulley system that would lower climbers down slowly) and were made aware of safe falling methods for bouldering.
Personal recommendations: Bring a lock to secure your belongings, a change of clothing, and a durable, sealed water bottle.
Their side dishes were as I had remembered: the gochujang-based ones were spicy; the bean sprouts had been seasoned adequately.
Service had, unfortunately, taken a turn for the worse though. It was evident that the management staff had changed. No longer were bells present on every table. Most despicable of all was the blatant lack of attention given to customers waving their hands right before them. There was nothing wrong with the older members of staff that delivered our meals in silence. The issue lay with the beansprout of a middle-aged man who turned his back towards us almost every time we raised our hands, despite the utter lack of customers on a late Sunday evening.
In retrospect, there wasn't a single vegetarian dish on the menu anyways. I had merely inquired in the name of a healthy, post-exercise diet.
- The Dolsot Bibimbap included rice at the bottom of the pot, such that it would gain crispiness over time. A side of warm rice in a Stainless steel bowl was served alongside the cold Bibimbap, instead of being mixed in.
- A raw egg was placed at the centre of the Dolsot Bibimbap, and would cook in the residual heat of the stone pot once mixed. The cold Bibimbap featured a fried egg with a runny centre - one that I enjoyed greatly.
- As opposed to the thick gochujang paste commonly consumed with hot bowls, a sweet, spicy soy-based sauce accompanied the cold Bibimbap.
- Finally, pieces of shredded lettuce were included in the chilled rendition.