An assorted selection supposedly rang in at twenty-five dollars. From the total, I was allotted a portion, comprising of Borma with Pistachio, Diamond with Cashews, Assabeh with Almonds, Swar with Pistachio, and Wardeh with Pistachio.
- Wardeh with Pistachio - for its harmonious combination of flaky phyllo pastry and chewy sweetness
- Assabeh with Almonds - for a similar reason to the Wardeh, merely with less complexity
- Diamond with Cashews - as the flavours were distinctly divided into an upper half of crispy layers and bottom half of consolidated sugar instead of a mouthful of uniformity
- Swar with Pistachio - for its sweetness was overwhelming
- Borma with Pistachio - for the creation was not nearly as enjoyable as the one I had sampled previously: the nuts tasted burnt, while the thready strands of dough were excessively saturated with syrup
The sleepy polar bear had noted their pastry shelf to be near depletion, however my weekday afternoon visit saw an ample assortment of cakes, daifuku, and éclairs. Residing on top of the glass display case were bags of the dessert parlour's own branded tea varieties.
Well, I was won over with ease. An Ice Blended Espresso with Matcha-Peach Swirl Soft Serve was requested. Delightfully grassy and creamy was the matcha soft serve, so much that it utterly overpowered its peach partner. The subtly sweet, fruity qualities I had anticipated were swept under bold, bittersweet matcha. I was minimally concerned though, and enjoyed the treat thoroughly.
My first stop was 大龍鳳餅家, known plainly as "Chinese Bakery" on Google Maps.
Contrary to my expectations, prices had stayed consistent with the budget-friendly values I'd known during pre-pandemic periods. Placed onto my tray was a quad of Cocktail Buns, a single Custard Pineapple Bun (for plain ones weren't available), a Walnut Pound Cake, and a contained of 雞仔餅, alternatively known as Phoenix Cookies (but translated to "Meat Cookies" instead). These egg wash-topped blobs were rare sightings throughout the GTA, thus a single box was appended to the bill.
- Mill Street Organic White: Refreshing, delectable, and fabulous
- Suntory Non-Alcohol Umeshu: The best alcohol-free replica of Choya to exist
- Yoshi no Gawa Sparkling Sake: Sweet and delightful, yet not nearly as complex as Mio
- Daisekkei Ichigozake (Strawberry Sake): Viscous, syrupy, and somewhat pulpy - ideal over ice
The Salmon Donburi, while not the Grilled Salmon Bento that we had pictured, emerged as a plentiful selection of spicy mayo-topped salmon sashimi over rice, chopped and marinated sashimi (not salmon, but possibly white fish), and sides of yam tempura, takoyaki, and lettuce-seaweed salad mix. Creative in its execution, the raw donburi was regarded fondly, despite its sashimi being less fresh and more saucy.
Of these far and few productions have emerged:
1) Espresso Lemonade
The formula remains a WIP inspired by Third Wave Coffee's phenomenal blend of citrus and invigorating espresso.
Constructed of a yellow sugar simple syrup, lemon juice from concentrate, and two disappointing Fuji apples, homemade apple juice was the ideal solution to combat gochukaru-laced tteokbokki.
Yearnings for cake are difficult to suppress. When faced with the need, I turned to Sunday Baking, for her Chocolate Swiss Roll Cake would serve as the base of my envisioned concoction.
But, as luck would have it, my eggs were substandard. They were about 80% the size of the standard North American egg, leading me to reach for five instead of the specified four. Furthermore, the shells shattered without remorse, and the yolks bled into the whites. I was able to salvage the batter by adding cream of tartar to the egg whites before forming the meringue and scaling up the remainder of the ingredients - roughly, anyways.