Out & About #899 | Celebration Square Chinese Culture Festival + MyMy Chicken

What started as a straightforward run of errands succeeded by a gloomy Saturday morning of Zumba at the gym evolved into an afternoon of exploration.

​As grey, overcast skies receded to yield azureness and faint trickles of sunshine, I resolved not only to visit my local shopping centre for the return of ill-fitting online orders, but also for perusal of the newly opened Cineplex Junxion.

​Attached to Erin Mills Town Centre, the new wing combines a movie theatre, arcade, and dining floor/party area in a one-stop entertainment facility. Similar to Square One's Rec Room, there is an indoor connection within the mall as well as a street-level entrance for after-hours access and egress.

​We pulled into the freshly paved lot, with me admiring the smooth grade of asphalt and brilliant, shimmery concrete walkway.

News had seemingly already spread throughout communities near and far, for the interior of the establishment was bustling with visitors.

I was admittedly delighted to spot the life-sized Hungry Hungry Hippos game that used to only be a D&B exclusive. Familiar favourites such as Grand Piano Keys and Pump It Up! were spotted, along with a handful of kid-friendly attractions, like the chance-based games at Playdium Brampton.

However, I was decidedly less enthralled by the implmentation of "Xscape Playcards", which were utterly disparate from both the Playdium and Rec Room credit system, despite sharing Cineplex ownership.

Comparison of the $10, $20, and $30 tiers revealed identical proportions of credits to price. The $25 and $35 tiers available at The Rec Room were nowhere to be found on the Xscape price list, while the $50 tier was all-around more costly. It is also worth noting that the Playcards must be swiped - no convenient tapping - and games demanding more credits. For example, Pump It Up! at The Rec Room costs 8 credits, but Junxion requires 12 credits to play.

Source: The Rec Room, May 2023

​Positioned at the mall connection was an LED screen listing upcoming movie showtimes. Across from the entrance were washroom facilities, though cleanliness was not verified during this visit. Both of these elements had been incorporated to encourage productivity, earning my stamp of approval. Nonetheless, I remained flabbergasted by the atrociously steep prices of the gaming ventures, and the inability to use existing credits on other Cineplex-owned systems.

After the completion of errands, we zipped off to Celebration Square. A one-day Chinese Culture Festival had been slated to take place, for reasons beyond us, as it was neither Lunar New Year nor Mid-Autumn Festival - nor any particular celebration or holiday, for that matter.

​Although minimally marketed, crowds were plenty and the parking situation chaotic. Swift reverses are my specialty, so the scene was merely an annoyance. (The same could surely not be declared had the sleepy polar bear been driving though, and I may have been subject to walking ten minutes from the furthest lot.)

​Arranged about the fountain were art vendors and face painting. Navigating southward, we found a small performance area by the Warming Zone, booths offering massage services, and a vast assortment of food vendors. Each was adorned with a string of bulb lights, enabling the scene to transform into a night market in the evening hours.

My fear of fumy skewers skyrocketed as I descended down the stairs to the artificial lawn. Freshly-washed strands had been knotted tightly in a bun to minimize chances of odour penetration. Though my terry button could not escape the stench, I was thankful for the gustiness and cool temperatures keeping my mane smoke-free.​

Night market visits have been seldom since the pandemic, for obvious reasons. Upon re-entering the scene, I was alarmed by the inflation present at each stall.

Sugar cane beverages were retailed at ten dollars a cup, regardless of variation. The drink could be requested in its original form or with the addition of a singular calamansi lime, mint, or ginger. After much effort, we successfully ordered a cup of Sugar Cane Juice with Lime and a 1L take-home jug, the latter ringing in at a hefty twenty dollars. The elderly couple at the front appeared to ignore our inquiries; while having responded promptly to questions posed in English and Mandarin, the team of Cantonese speakers were despicably rude to those attempting to communicate in their first language.

Our request for bags was ignored in its entirety, forcing us to take to our own measures while browsing the rest of the event. Eco-bags, along with Stainless steel straws, would be recommended for those looking to partake in such future events, for bags are rare these days and non-paper straws even rarer.

​The adjacent booths offered bubble tea and fresh fruit juices, with the latter also retailing their offerings at a whopping ten dollars per cup. Octopus and lamb skewer booths were found on both the north and east side of the square, while creations such as Sheng Jian Bao, Roujiamo, Grilled Oysters and Scallops, and more lined the east edge. The target audience was multicultural in composition, and, despite the heavy presence of pork in Chinese cuisine, there was a surprisingly high amount of Halal-eating visitors.

​Performances at the main stage were less to our interest, thus we glazed over the singing, traditional dance, and fashion shows, striding to the west side of the square. In true East Asian nature, there were at least two tutoring centre booths present at the event. Others comprised of investment/insurance businesses, cultural associations, and Fantuan for delivery promotions.

​There were a number of jewellery kiosks as well, some hosting their own table while others sharing a singular booth. Piquing my curiosity was a claw clip bearing a fuzzy red covering and mahjong-inspired, plush prosperity tile on both sides. Crocheted roses, jade bracelets, and colourful, kid-friendly accessories were also on display.

​As we completed our loop about the square, I caught sight of the specialized coal oven used to make shao bing. Seldom seen in the suburbs, if at all, the traditional flatbread pockets sparked an interest in sampling. The menu spanned just four items: three savoury, one sweet, and three of four priced at a(n arguably) reasonable ten dollars per round.

​Between #1 and the pricier #4, the staff at the front recommended trying #1. Hesitating not, I accepted the suggestion and pointed towards the man's Square-powered machine for payment. The Pork Pocket (Shaobing) set me back $11.30 after tax. Meanwhile, the fifteen-dollar Crispy Pork Pocket, which had been acquired by a lady near us in line, emerged as a thin, sizable specimen, yet unlikely to contain a tremendous amount of filling.

​Our order was presented to us in a matter of minutes, crisp on the outside and absolutely steaming within. The sesame-speckled exterior was warm and flakey, boasting a texture reminiscent of fresh pita bread. Toothsome bites of pork and radish were unveiled within the pocket, offering hearty contentment.

Trekking back towards the stage, we rounded off the food tour with delectable steamed buns. Distributed between a stack of bamboo steamers, a trio of assorted flavours could be purchased for ten dollars. My first pick was a Charcoal Lava Custard Bun, followed by the Panda Sweet Bean Paste Bun and Matcha Red Bean Bun. Though I had initially contemplated against two buns of similar filling, I retained reservations towards the lava custard filling, as it is often a hit or miss depending on the eatery.

​To our sheer surprise, all the buns were quite scrumptious. Being served fresh from the steamer enabled preservation of their smooth, bouncy surface and plush internal properties. One bite of the Charcoal Lava Custard Bun gave way to a gushing stream of salted custard. It was, thankfully, not scalding, and could be enjoyed thoroughly between bites of charcoal-tinted bun while keeping the unit rotated to prevent spillage.

​The Panda Sweet Bean Paste Bun was noticeably more compact than its companions. Although visually appealing, the facial features were dense to munch on, delivering little to no textural satisfaction. In contrast, the mantou-like strands paired exceptionally with the red bean filling. Our expectations towards the Matcha Red Bean Bun were, admittedly, low, especially considering its Mike Wazowski-esque hue. Upon sampling the specimen though, we were delighted to find sweet red bean paired with floral notes of matcha. It easily slotted itself into second place, downgrading the Panda Bun to last place.

Stomachs brimming and weather conditions growing increasingly chilly, we opted to venture into the mall to source sustenance for supper.

​MyMy Chicken's opening inside The Food District conjured immediate attention. The seating area was full, and a queue had begun forming at the counter - the scene already appeared more promising than that of the Craft Chippery.

Taken to go were the Original Fried Chicken (Boneless), Honey Garlic Korean Style Chicken Wings, and Rose Toppoki. Many of the restaurant's items had been marked Halal, likely to serve the prominent percentage of non-pork-eaters surrounding us. It was also observed that, while the kitchen staff and order-packers were all of Korean descent, most of the customer-facing staff (cashier, garbage duty, etc.) were not.

​Orders were prepared in a timely manner. Between the countless Korean Style Rice Corn Dogs originating from the kitchen were bagged orders of fried chicken combos. Our entire stay impressively spanned no more than twenty minutes from joining the lineup.

​The Original Chicken did not come served with scallions, as I had expected. Neither had packs of pickled radish been included with the order. A few potato wedges had been included in the box, though they proved a tad starchy for my liking. With neither ketchup nor vinegar-based condiments in tow, the Original was too greasy of an option for me.

When a member of the staff approached us to tend to inquiries, we asked about the availability of bone-in chicken, and were directed to the section of Korean Style Chicken Wings. Honey Garlic was selected this time around, reserving Garlic & Soy for a future visit. While one not normally too fond of wings, the bone-in rendition was delicious - superior with crispy edges and ample honeyed-ness. The box also contained a handful of fries. No more than three inches in length, the segments reeked heavily of fryer oil. That said, they were golden, textured, and adequately seasoned - tastier than the potato wedges, should you ask me.

Rose Toppoki brings about many memories. Chicken Plus' edition had been indulgent yet destructive. Notwithstanding that terrifying experience, I was eager to revisit the spicy-creamy profile. Unlike the promotional image, the eight-dollar container did not enclose fish cakes. Only two sausage ends and a few stray sections of cabbage were spotted.
That said, the dish brought out an outstanding amount of enjoyment. Embodying the flavours of spicy carbonara, the Rose Toppoki combatted satiating creaminess with a balanced kick of spice. It wasn't a particularly big portion given its steep price point, but was thoroughly enjoyed in one sitting. Given that rice cakes submerged in sauce can become swollen and miserably mushy overnight, it is recommended to avoid leaving leftovers for the following day.

​The household collectively agreed that MyMy was worth revisiting, especially for the sampling of their Green Onion and Garlic & Soy variations, as well as the Sweet Potato Fries.

During our brief wait, I had asked about reducing the spice level of the Toppoki, as well as confirming the inclusion of fish cakes. The cashier had expressed reluctance, noting that she assumed the Toppoki to contain fish cakes, and further refused to affirm her suspicions with the kitchen on the basis that they were "very busy".
Eagerness to determine the chain's alcohol assortment led me to ask another member of staff about the bottle of Kloud on their promotional poster. The (presumably Korean) lady responded that their liquor license was still pending, but anticipated that the selection would primarily comprise of Canadian beers like Molson.