Drinking black coffee probably doesn't mean you're a "purist". Having said that, one's preferences are not entirely nonindicative of their attitudes towards life happenings in general, pandemic-biased or not.
I possess great hatred towards the incorporation of milk and sugar in hot brews; it strips character from the silky solution, be it a sparkling light roast or thoughtful dark. Moreover, it is additional sugar in one's diet - sweetness that ought be obtained in a solid state, like cookies or cakes.
And while there are a select few that may engage in debate over the concept of milk tea, I'd like to retort that prior to the popularization of global bubble tea franchises was the introduction of dairy as a cooling agent in the steeping-and-sipping culture of the British. In that regard, the condiments pay homage to tradition, as opposed to intolerance towards astringency.
I possess great hatred towards the incorporation of milk and sugar in hot brews; it strips character from the silky solution, be it a sparkling light roast or thoughtful dark. Moreover, it is additional sugar in one's diet - sweetness that ought be obtained in a solid state, like cookies or cakes.
And while there are a select few that may engage in debate over the concept of milk tea, I'd like to retort that prior to the popularization of global bubble tea franchises was the introduction of dairy as a cooling agent in the steeping-and-sipping culture of the British. In that regard, the condiments pay homage to tradition, as opposed to intolerance towards astringency.
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Already declared previously, Platform is northeast GTA's java gem. Comprising of a team fluent in the language of beans and roasts, the cafe never fails to impress with their seasonal rotations. (Mind you, I am referring to the caffeine menu free from synthetic sweeteners and gimmicky additives.)
My uptown tarriance had not been without purpose: starting the day off with an unfussy cup of coffee soothes the soul in profound ways, and Platform is the only way to go should I be in the area.
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The menus remained affixed to their signature clipboards, albeit laminated to improve ease of sanitation. A listing of drink offerings had also been secured by the entrance for a contactless ordering process. Within the establishment, every other table was made available for dine-in, while two 2-person tables had been arranged outside as part of a makeshift, asphalt lot patio.
A shaky tent resulted from windy external conditions, however, in observation of concrete blocks used as footings, I rested easy knowing that there would be no threat to its structural integrity. Flying napkins and uneven table legs, though, were another issue altogether.
A shaky tent resulted from windy external conditions, however, in observation of concrete blocks used as footings, I rested easy knowing that there would be no threat to its structural integrity. Flying napkins and uneven table legs, though, were another issue altogether.
We took to two pourovers. The first was a 12 oz. Midnight Express, recommended by the owner herself upon the relaying a need for "room" at the top. The medium roast of Commuter (as a Pour-Over) was warned to be too watery with extra liquid. I conjured up the image of blandness in my mind, then quickly adhered to her suggestion. Midnight Express was indeed dark when consumed on its own, yet it wasn't as bitter as Nicaraguan Dark. It could be interpreted as the equivalent of a dark ale, adroitly accommodating additions of milk and sugar.
Exclusively offered as a pourover was Shantawene Village. The "Backpack Route" option was depicted to include a fruity tang owed to beans from Ethiopia. Light roast brews are an acquired taste that can present themselves as being "too sour" to some, though this juicier profile is not to be confused with a high dose of acidity, for the eight-ounce pour-over was anything but. Refreshing and easy to consume, I drained the contents of my disposable cup in a matter of minutes. It was the first cup of the day, after all.
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Jitters acquired from caffeine on an empty stomach, I pushed for a mid-morning snack of French Toast Cubes to share. The order was quite pricey, yet nonetheless delicious amidst its understated, icing sugar-dusted beauty. The creation boasted crisp edges with a spongy interior. Served on the side was a syrup exhibiting properties less viscous than desired, consequently resulting in reluctance in clinging to individual cubes. Golden corn syrup or oligotang - or any starch-thickened syrup, really - would have been a more user-friendly option, especially with consideration to the gusty environment.
We then set out for Markville, otherwise known as Mall Run #7 (or is it #6?). The shopping centre was quiet overall, with the exception of a winding queue outside the Apple Store.
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Our final stop of the day guided us towards Richmond Hill. Spurring the journey itself was John's Chinese BBQ Restaurant, endorsed by none other than the fabulous foodieelove.
Diverging from Sam Woo's successor of Magic BBQ had been my idea - variety is the spice of life, you know?
Nestled in the same plaza as Lucullus, we found the storefront without much difficulty. Frankly speaking, I had been keeping an eye out for "John's", but should have known to inquire for the Chinese name instead.
Nestled in the same plaza as Lucullus, we found the storefront without much difficulty. Frankly speaking, I had been keeping an eye out for "John's", but should have known to inquire for the Chinese name instead.
As with (m)any Chinese casual eatery, John's operated on a cash-only basis, with a menu catering to customers of a certain degree of cultural familiarity (otherwise known as literacy). Few patrons were spotted dining within, despite our visit still being within reasonable lunch times.
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< Pictured above and below:
Prices were extremely reasonable for the quality and portion size. Cha Siu and Roasted Pork retailed at $9.99 per pound, while a half order of a Roasted Duck rang in at $15. We had initially only requested the trio of BBQ meats, only to later add Pan-Fried Glutinous Rice and Braised Tofu. One order of 生炒臘味糯米飯 was the equivalent of one bowl's worth, coming to $5 plus tax. Braised Tofu was priced at $2.50 for 4 pieces, or $5 for 8 pieces.
There were moments of indecisive from our end, however the staff proved amicable and helpful; we were relieved from the hurried, judgmental attitudes experienced all too frequently in the countless years of Sam Woo takeout.
- Roasted Duck (Half) / 半隻燒鴨
- Cha Siu / 叉燒 (1 lb)
- Roasted Pork / 燒肉 (1 lb)
- Pan-Fried Glutinous Rice / 生炒臘味糯米飯
- Braised Tofu / 鹵水豆腐 >
Prices were extremely reasonable for the quality and portion size. Cha Siu and Roasted Pork retailed at $9.99 per pound, while a half order of a Roasted Duck rang in at $15. We had initially only requested the trio of BBQ meats, only to later add Pan-Fried Glutinous Rice and Braised Tofu. One order of 生炒臘味糯米飯 was the equivalent of one bowl's worth, coming to $5 plus tax. Braised Tofu was priced at $2.50 for 4 pieces, or $5 for 8 pieces.
There were moments of indecisive from our end, however the staff proved amicable and helpful; we were relieved from the hurried, judgmental attitudes experienced all too frequently in the countless years of Sam Woo takeout.
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Our Cha Siu emerged a vivid red with crispy edges. The slices were at the fattier end of lean - the prized "半肥瘦" and brushed lightly with a sweet syrup. From a personal perspective, John's rendition had achieved the perfect middle ground between Sam Woo's extra-lean and Magic's fat-embossed allotments.
The Roasted Pork was another item worth commending, for rarely do I find much enjoyment in the greasy layers of pork. Alas, the Styrofoam container yielded crunchy, wispy thin skin with well-marbled blocks of flesh devoid of obvious bits of toughness. It is highly recommended to consume the specimen fresh, for prolonged rest time results in none other than gradual dissipation of texture.
The Roast Duck was quite delicious as well, though the plum sauce accompanying the order was obnoxiously overbearing. The dark, chunky mishmash comprised of copious amounts of vinegar, then a copious amount of sugar in an attempt to offset.
The Roasted Pork was another item worth commending, for rarely do I find much enjoyment in the greasy layers of pork. Alas, the Styrofoam container yielded crunchy, wispy thin skin with well-marbled blocks of flesh devoid of obvious bits of toughness. It is highly recommended to consume the specimen fresh, for prolonged rest time results in none other than gradual dissipation of texture.
The Roast Duck was quite delicious as well, though the plum sauce accompanying the order was obnoxiously overbearing. The dark, chunky mishmash comprised of copious amounts of vinegar, then a copious amount of sugar in an attempt to offset.
My favourite of the selection was undoubtedly the Pan-Fried Glutinous Rice, which is more commonly known as 生炒糯米飯. John's rendition included 臘味, specifically in the form of preserved Chinese sausage (lap cheong), dried shrimp, shiitake mushrooms, and other traditional ingredients intended to boost umami. Applaudible was the prominent texture of each individual rice grain; well-textured and seasoned adequately, the side only grew to be more addicitive with each spoonful.
The Braised Tofu was served with a white vinegar-based dipping sauce that largely went unused in our household. Its breading was thin, as it ought to be, with supple consolidated curds encased within.
The Braised Tofu was served with a white vinegar-based dipping sauce that largely went unused in our household. Its breading was thin, as it ought to be, with supple consolidated curds encased within.
Should the coordinates of John's Chinese BBQ Restaurant not be a whopping sixty-five kilometres from home, I predict that we'd likely visit more in the coming age of autumn.
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