Out & About #865 | Kosam + Bloom Cafe Christmas Lattes

I commenced my week by constructing yet another batch of Chocolate Crinkle Cookies. In response to some negative commentary regarding peppermint-iness, the festive flavour was omitted this time around. Still adhering to my seemingly endless inventory of Callebaut, the batter was constructed and left to reside in the fridge as I pursued social activities.

The cookies were baked the next day. Though nicely puffed when removed from the oven, each icing sugar-topped round began to deflate within minutes. Identical circumstances had been witnessed with the Peppermint Crinkles from the Holiday Cookie Box, though I couldn't quite figure out why.
Hummingbird High's Ube Crinkles had used baking powder, but SK had taken to baking soda, likely due to recipe's quantity of brown sugar. I recalled baking soda as an ingredient conjuring an instantaneous reaction, meaning that batters and doughs should be baked immediately after construction. The chemical leavener would also require some form of acid to initiate the reaction. In this case, it would be the molasses contained within the brown (or golden) sugar. While this wouldn't have proven problematic if the cookies were shaped and baked right away, it limits storage flexibility and prohibits staggered baking.

​The holiday season is a time of intense indulgence. Beyond increased intake of chocolate truffles and rich, boozy beverages, dining out tends to take place more frequently. For the most part, I'm not very inclined to venture out into the cold, wait to be seated, wait for food, then return home two (or more) hours later. The sleepy polar bear, on the other hand, rarely adheres to a designated schedule and would much rather invest in permissiveness than active attainments.

​Travels to J-Town led to the presentation of day-old products from Bakery Nakamura: A Yakisoba Bun, Keroppi-style Matcha Melonpan, and Strawberry Shortcake. The bun was revealed fluffier than expected, though satiating in its carbs-on-carbs construction. Kewpie mayo and a squeeze of wasabi alleviated such heaviness.

The Strawberry Shortcake, from which I had requested a mere half slice, was airy and, admittedly, delicious. That said, I'm not one to enjoy copious amounts of fruit cakes with whipped cream. The 3/4 inch slice was perfectly adequate.

​I ventured towards midtown in the earlier half of the week, for schedules simply aligned better.​ The office was more or less vacant, yet I enjoyed my time nonetheless.

​A southbound sojourn led me to Kay Gardner Beltline Trail.

​A southbound sojourn led me to Kay Gardner Beltline Trail. The bridge, decorated with local art installations, overlooked Yonge at Merton Street as well as the TTC Davisville Yard and headquarters building.​

​To my delight, Gong Cha would also be entering the scene in due time. The "Coming Soon" banner could be spotted by Yonge and Glebe, on the east side of Yonge across from Dave's Hot Chicken.

​When my carpooling partner mentioned potential feasting plans in North York, I jumped at the opportunity to realize my izakaya dreams. 

​However, when my first choice of Mikaku was denied based on distance and the nearest Danbam failed to offer any items of interest, I looked toward Kosam for a hearty meal of Korean classics.
​
The last time I had stepped foot in the area was for a takeout pickup, but the last time I entered through the double-door corridor dated back to 2019.

Koryo, while now renamed to Kosam, features identical décor and retains the red, faux leather menu covering of its predecessor.​

​Unresolved were my yearnings for Myungdong's Haemul Pajeon and Kimchi Jeon, making my request for Kosam's edition only natural. The pancake arrived with dark, burnt edges and a disposable sauce container at its centre. Scallion segments were plentiful, as was the impressive quantity of cuttlefish rings, octopus, and bite-sized shrimp.
But this pajeon was unlike any other: the batter was thin, barely present to act as a cohesive. Crunchiness was owed to panko bits, a highly unexpected addition, and thorough scorching of both sides. Although I was appreciative of the generous seafood content, the lack of chewiness won't have me returning.

​Dolsot Kimchi Fried Rice was also requested, with the additional note of being "less spicy". Truthfully, I wasn't sure if this note was taken into consideration. Fieriness was undeniable, creeping up steadily within the first few spoonfuls. I turned to the banchan in search of extinguishing properties. Cabbage slaw with a creamy-tangy, mugwort-hued dressing and a chilled wakame-eggplant dish were shoveled inward, providing noticeable relief from the gochu-induced flames.

​Hot Iron Bulgogi had been the choice of my carpooling partner, and a remarkable selection it was. Atop a bed of sizzling, sweet onions was a heaped portion of tender, well-marinated beef strips. Noteworthy was the lavish quantity of meat, but even more so were the onion strips. Neither overly greasy nor pungent, the strips harnessed soft malleability within a subtly crunchy exterior. A few stray shards of cabbage were witnessed as well, though the accompanying sautéed veggies generally lacked diversity. I wasn't one to complain though, and would happily order the dish again should the opportunity arise.

Interestingly, the iron plate had not been served with steamed short-grain rice, but a small bowl of broth instead.

Kosam had easily won me over, not just through their culinary offerings, but also the SMTM11 playlist reverberating across the speakers above. Hearing Complex and EYE within the first few minutes of being seated was a marvelous surprise.

​Any intents to refuel with mid-day bubble tea had been suppressed in anticipation of a vaster assortment uptown. Upon concluding the meal, we trekked north, past Mel Lastman Square and scarf-donning polar bears installed by the Willowdale BIA.

Formerly operating as an extension of H Mart, the spacious unit of 5317 Yonge was renovated to reach a wider, younger demographic in the form of Upper East Food Club. The concept was similar to Assembly Chef's Hall downtown and The Annex Food Hall, in that a handful of vendors would utilize a shared space to offer their products via independent counters. ​With the rise in popularity of such shops in both urban and suburban settings, I am prompted to contemplate whether its cause be inflation and rent costs or simply to encourage communal dining and inclusivity in food preferences.

My sole mission was to obtain Bloom Cafe's Christmas latte duo.

Coco and Momo were impossible to resist! Clad in adorable knitted scarves and dazzling pompom toques, I'd been intrigued from the moment I lay eyes on them. Matcha White Chocolate and Mocha Caramel beverages weren't anything innovative, but the packaging was very much so. A mild squeal escaped when printed hearts were discovered underneath the scarves.

​Mocha Caramel was milkier than it was evocative of roasted coffee, which was a good thing given the late hour of consumption. Matcha White Chocolate was comparatively tastier, but nonetheless still milkier than bittersweet.

On our way back, we stopped by Empress Walk, then Daigyo - both as per my request.
Tsujiri's widespread "tea" Kanji appliqué remained on the walls of Daigyo, but the menu had been expanded to include offerings of white peach, oolong, and osmanthus. Though, the most peculiar items definitely resided with the panini-style "Pressed Sandos", which were categorized into sweet and savoury varieties.

​Houjicha Soft Serve was nowhere to be spotted on the menu, so I was ready to depart. My co-explorer, being a matcha maniac, hovered about until eventually taking to a Red Bean Shiratama Pressed Sando order. When that item was out of stock, an Organic Matcha Float was requested instead.

The slushy concoction was priced at a steep eight dollars before tax, but one spoonful of the soft serve convinced us of its value. Having been graced with incredible depth, I couldn't help but express awe in my characteristic wide-eyed "mmmmms". Its grassiness was incomparable to the $7.50 Momo sampled just half an hour prior.

In response to a snow storm warning, all office plans were voided for the rest of the week. Meals going forward consisted of leftover Beef Brisket from Wonton Express, Kimchi Fried Rice from Kosam (that only got spicier by the day), and Garlic Pork Chop (蒜香豬扒) from Trithis at Golden Square.

The last of my seasonal stout collection from NOTL was depleted. Unfortunately, Midnight on the Grand did not fare nearly as well as the others.

​After thoroughly cleansing my plastic gingerbread bottle, I opted against filling it with sand. Instead, the string of LEDS obtained from Light up the Square was carefully threaded through for some delicate illumination.