I'd like to think that the world operates in such a manner that the quality of results yielded is linearly proportional to the amount of effort exerted. And sometimes, just sometimes, this theory proves true.
Despite still recovering from major backlog and lack of proper sleep (it is far too humid these days), a new page in my career has begun, and I've been once again launched to a familiar part of the city.
Despite still recovering from major backlog and lack of proper sleep (it is far too humid these days), a new page in my career has begun, and I've been once again launched to a familiar part of the city.
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This week's finds includes a selection of McCafé items exclusive to Union Station, namely the Smoked Salmon Bagel and Iced Matcha Latte, a beverage that's only elevated with the inclusion of an espresso shot.
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A popular spot in the underground of Commerce Court, Mos Mos has now made its way to the waterfront. Those looking to get a bit fancier than Starbucks can peruse its selection of gluten-free and vegan offerings, as well as specialty beverages such as a Chai or Taro Latte.
Beware though, as sophistication comes at a steep price. A medium Cold Brew set me back almost four dollars.
Beware though, as sophistication comes at a steep price. A medium Cold Brew set me back almost four dollars.
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Since sleep is often compromised on the early commute, fuel is usually found at a later point in time. My XL mug, gifted to me by none other than my favourite fangirl, illustrates my mornings to a tee: Running Late is My Cardio.
Other PATH discoveries include an upscale food court by the name of Harbour Eats by Mercatino and, directly beneath it, Coppa's Fresh Market. The latter was a true saviour during my times of need for fresh bananas and soy milk, at an extremely reasonably rate too!
Adjacent to the supermarket is a restaurant featuring Buck-A-Shuck Wednesdays and a gelato parlour.
Adjacent to the supermarket is a restaurant featuring Buck-A-Shuck Wednesdays and a gelato parlour.
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Concluding the week off with errands and appointments, I found myself in North York after what feels like an eternity. The shops at Yonge and Sheppard have finally opened to reveal Blaze Pizza, Five Guys, and LA Fitness as their ultimate occupants. Besides this, I can confirm no further changes in the area, except maybe Sushi Moto getting a revamped storefront.
Debating between The 5th Taste on Wilson or Koryo, I eventually caved to samgyetang. Because apparently adding heat is a common method to ward off heat, right?
Debating between The 5th Taste on Wilson or Koryo, I eventually caved to samgyetang. Because apparently adding heat is a common method to ward off heat, right?
The patio area had opened, but patrons had opted to be seated inside (for obvious reasons). The compact restaurant housed about forty inside; we were seated at one of the few tables by the entrance. These spots were well-illuminated and a good distance away from the kitchen and cashier area. That said, greasy fumes infiltrated our hair and apparel regardless.
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< Pictured above and below:
- S1 Koryo Samgyetang (고려삼계탕)
- B3 Koryo Bibimbap in a Hot-Stoned Bowl (돌솥비빔밥)
- M3 Millefeuille Spinach Cheese Tonkatsu (밀푀유 시금치 치즈 돈까스) >
Side dishes were varied, consisting of burdock, candied sweet potatoes, greens with fermented sauce, and three styles of "summer" kimchi. Radish, green beans, and cucumbers in gochujang-based marinades differing in acidity and sodium level replaced the standard cabbage kimchi, acting as spicy but refreshing palate cleansers between bites of food. The greater moisture content in radish and cucumber helped to combat the aftereffects of the sticky weather outside.
Might I add that it was odd such banchan were not provided to us immediately after ordering, but rather concurrently with our main dishes. It was dismissed as an act of forgetfulness, and, thankfully neither our utensils nor water jug had suffered the same fate.
Might I add that it was odd such banchan were not provided to us immediately after ordering, but rather concurrently with our main dishes. It was dismissed as an act of forgetfulness, and, thankfully neither our utensils nor water jug had suffered the same fate.
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The stone pot bibimbap arrived first, accompanied by a tiny tube of gochujang sauce that we had forgotten to substitute for soy. Vibrant in profile and brimming with vegetables (as the waitress had promised), the Koryo Bibimbap was the ideal starter to our meal. Requesting soy sauce later enabled us to season the rice to our liking, though the original combination was quite tasty to start. Small, chewy grains, crunchy bits of radish and carrot, slippery acorn jelly, and finely scrambled egg made for several satisfying spoonfuls. The rice exhibited no signs of crispiness with time, however this wasn't a huge concern.
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Thoughts of sampling the Koryo Samgyetang almost disappeared with the arrival of the Millefeuille Tonkatsu. Piping hot with oodles of oozing mozzarella, I simply couldn't resist prying away at the dish. The flesh was supple, cheese preposterously stringy, and breading a beautiful, brilliant gold. The general consensus was that while Katsuya's housemade panko coating was superior, Koryo had nailed the internal component - and meat-to-breading ratio.
The set was served with white rice (that went untasted), storebought katsu sauce, and a too-firm floret of broccoli.
The set was served with white rice (that went untasted), storebought katsu sauce, and a too-firm floret of broccoli.
The Koryo Samgyetang, otherwise known as the restaurant's signature dish, was the last to be tasted, and, quite frankly, the only dish I continued to taste in spite of hitting threshold fullness. Sikgaek had successfully curbed the desire for ginseng chicken soup thus far, but this visit turned the tables in favour of another contender.
Incorporating the essences of chestnut, garlic, bamboo, and more, Koryo had created the finest broth with the most tender chicken possible. From the bones to the thigh, there wasn't a single segment that failed to impress. Collagen-loaded bits were also present - a shocking discovery to more than just myself.
Incorporating the essences of chestnut, garlic, bamboo, and more, Koryo had created the finest broth with the most tender chicken possible. From the bones to the thigh, there wasn't a single segment that failed to impress. Collagen-loaded bits were also present - a shocking discovery to more than just myself.
I'd also like to point out that tendency for broth to become too gelatinous with the passing of time; in contrast to Sikgaek's rendition, the consistency of the soup remained unchanged throughout the duration of our meal, all while withstanding changes in flavour and aroma as well. Each ladle of the liquid was sacred - a meticulously-formulated recipe intended to soothe the soul from woeful toxicities.
Samgyetang will never the same again.
Samgyetang will never the same again.
Gender-separated bathrooms were located at the foot of a steep flight of stairs, under a dangerously low ceiling. On my way up, pieces of protective foam were observed to be attached to this low ceiling, seemingly acting as a warning and additional layer of protection to height-bearing customers. An accessible bathroom was found at ground level, behind a ridiculously heavy door. At this point in time though, neither the accessible bathroom nor its push button was functional. Service was alright: the female member of staff was amiable and knowledgeable; the others were friendly, but a bit expressionless.
Bonus points were allocated towards the aluminium/plastic bag-lined takeout containers.
Bonus points were allocated towards the aluminium/plastic bag-lined takeout containers.
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