Leading up to the third session at Dal Pilates, I wasn't in a very content disposition. Fiery and full of fury, it was in the best interest of others to keep their distance until the tasks at hand had all been completed. As a consequence of my seemingly endless to-do list (and dwindling budget for leisure funds), our departure for North York was not made until well into the evening hours.
Our fourth visit to the studio would, coincidentally, be met with another instructor swap. Jin from the previous week had been wonderful, exuding a gentleness amidst her strict, educational presence. This week, I had been informed that scheduling conflicts would hand us over to Min, a face I had been acquainted with briefly while fangirling with the receptionist. With our belongings stuffed into the cubbies, she gestured us towards the exercise space, introducing herself as well as asking of my condition. She was the first of all Dal Pilates instructors encountered thus far that had introduced herself with her name, and the only one which had inquired of possible pain or injuries. (Though, I had been informed that a few had also asked during my washroom-visiting absence.) I relayed my concern of stomach pains to her, attempting to hint at biological causes rather than stress- or strain-induced sources. Whether the message had been interpreted correctly was unknown, however the entire class proceeded without lying on the Carriage whatsoever, much to my relief. Beyond removing inverted inclines from the picture, I was also spared of hair-washing duties later that evening.
Our fourth visit to the studio would, coincidentally, be met with another instructor swap. Jin from the previous week had been wonderful, exuding a gentleness amidst her strict, educational presence. This week, I had been informed that scheduling conflicts would hand us over to Min, a face I had been acquainted with briefly while fangirling with the receptionist. With our belongings stuffed into the cubbies, she gestured us towards the exercise space, introducing herself as well as asking of my condition. She was the first of all Dal Pilates instructors encountered thus far that had introduced herself with her name, and the only one which had inquired of possible pain or injuries. (Though, I had been informed that a few had also asked during my washroom-visiting absence.) I relayed my concern of stomach pains to her, attempting to hint at biological causes rather than stress- or strain-induced sources. Whether the message had been interpreted correctly was unknown, however the entire class proceeded without lying on the Carriage whatsoever, much to my relief. Beyond removing inverted inclines from the picture, I was also spared of hair-washing duties later that evening.
Placing both hands and one foot on the footbar and the other against the shoulder rest, we commenced with hamstring stretches on the Carriage. We then transitioned to a kneeling position facing away from footbar, gripping the top of the tension straps with the hands to execute pullbacks. The exercise isolated muscles in the upper back as well as the triceps. Throughout the routine, frequent reminders were extended to "relax our shoulders", "engage the core" by drawing the ribs "down" and "back towards the spine", and "keep the spine tall"/body straight. Having mirrors placed at either side of the space assisted with regular form checks. The instructor also touched the backs of arms to make sure correct muscles were being engaged, and interjected to confirm that the spring tension was still acceptable after a few reps. One blue spring and one white spring supplied enough resistance for a challenge, yet still enabled me to maintain correct form throughout.
Rotating to face the footbar, we maintained the kneeling position with hands thread through the tension straps. The starting position involved bending the arms such that the elbows were tucked into the sides of the ribs and the palms faced upwards. The arms would be extended forward to about shoulder height with an exhale, where the position would be held momentarily with an inhale, then arms retracted to the starting position with an exhale. Variations of this move involved:
Needless to say, this portion of the class was the most difficult upper body routine I had undertaken in a while. Min had, impressively, remembered both of our names and gave directed form reminders throughout the exercises. Her frequent encouragement, regulation of speed for rep consistency, rep countdowns were also greatly appreciated.
Rotating to face the footbar, we maintained the kneeling position with hands thread through the tension straps. The starting position involved bending the arms such that the elbows were tucked into the sides of the ribs and the palms faced upwards. The arms would be extended forward to about shoulder height with an exhale, where the position would be held momentarily with an inhale, then arms retracted to the starting position with an exhale. Variations of this move involved:
- Extending the arms forward, opening to a T, then drawing the arms back towards the front of the body (By this point, I had switched to just one blue spring to prevent loss of form.)
- Starting from a low kneeling position, extending the arms forward while raising one's body to a high kneeling position (quads and hamstrings), opening to a T, and slowly returning the low kneeling position
Needless to say, this portion of the class was the most difficult upper body routine I had undertaken in a while. Min had, impressively, remembered both of our names and gave directed form reminders throughout the exercises. Her frequent encouragement, regulation of speed for rep consistency, rep countdowns were also greatly appreciated.
Few breaks were included as part of the class, which is my preferred format, especially in consideration of the sessions' fifty-minute duration.
The next exercise blended core work with lower body isolations. With the Short Box placed across the back of the Reformer, we sat on the box facing the footbar, rolled down into a C-curve, and hooked both heels onto the shoulder rests. The Carriage was to be drawn close while bending the knees, engaging the hamstrings and glutes. Constantly reminded was I to keep my core engaged and prevent my right knee from rolling inward, an indicator of a weak righ inner thigh. The instructor was quick to rectify when any alignment changes were observed, with her tone of voice being much more encouraging and insightful than the second instructor (980). Mirror checks also incredibly helpful as it alowed me to be more mindful when undertaking mat practice at home. Variations of this exercise involved keeping one leg lifted and drawing the Carriage close with the other foot. The lifted foot was pointed, as to work the inner thigh, while the other leg continued to draw the Carriage inward using the hamstring. Before transitioning to the next segment, we rotated parallel to the Reformer for inner thigh drag-ins. In this exercise, it was very important to prevent the pelvis from shifting and keeping both sitbones on the Short Box while continuing to isolate the thigh.
Min also introduced/brought back some of my favourite thigh exercises on the Reformer. Standing parallel to the Reformer with one foot placed on the frame and the other on the Carriage, we would push the Carriage out, forming an inverted V-shape with the legs, then return to the starting position, summoning strength from the inner and outer thighs. Despite wearing grip socks, both of us admitted to feeling unsafe while exerting force on the contraption; as such, sticky mats were derived from the prop shelf and slipped underneath our feet to increase friction. While helpful, it did not remove the hazard completely, for I lost my footing on one instance of the exercise, causing the Carriage to slam into the frame. Thankfully, my balance was maintained - a result of consistent core conditioning efforts, and regular GO train commutes. The second exercise was a side scooter, which involved hinging the upper body to a 45-degree incline, bending the supporting leg, and dragging the Carriage in and out using the other leg. Being deeply familiar with the exercise, both on and off the Reformer, I was well aware of its alignment needs. I received a few reminders to "relax the shoulders" and "keep the core engaged", while my pilates partner was urged to maintain steadiness in the standing leg and keep the knee directly over the heel.
The class concluded with inner thigh external rotation and thigh openers with oblique stretch to provide release of the hip flexors. Overall, the session had been extremely satisfying, with tremendous soreness experienced in the upper back, shoulders, and lats for days onward. The series also demanded stability from the core in unpredictable ways: two-part movements had been instructed with an inhale to prepare, exhale to "go", inhale to hold, and exhale to return. Occasionally woven into the routine were a handful of holds, but no pulses whatsoever. Each exercise was very focused and intentional, yet delivered in an undeniably cheery, supportive manner. Form reminders and being urged to take note of one's alignment in the mirror was especially helpful for personal practice.
The next exercise blended core work with lower body isolations. With the Short Box placed across the back of the Reformer, we sat on the box facing the footbar, rolled down into a C-curve, and hooked both heels onto the shoulder rests. The Carriage was to be drawn close while bending the knees, engaging the hamstrings and glutes. Constantly reminded was I to keep my core engaged and prevent my right knee from rolling inward, an indicator of a weak righ inner thigh. The instructor was quick to rectify when any alignment changes were observed, with her tone of voice being much more encouraging and insightful than the second instructor (980). Mirror checks also incredibly helpful as it alowed me to be more mindful when undertaking mat practice at home. Variations of this exercise involved keeping one leg lifted and drawing the Carriage close with the other foot. The lifted foot was pointed, as to work the inner thigh, while the other leg continued to draw the Carriage inward using the hamstring. Before transitioning to the next segment, we rotated parallel to the Reformer for inner thigh drag-ins. In this exercise, it was very important to prevent the pelvis from shifting and keeping both sitbones on the Short Box while continuing to isolate the thigh.
Min also introduced/brought back some of my favourite thigh exercises on the Reformer. Standing parallel to the Reformer with one foot placed on the frame and the other on the Carriage, we would push the Carriage out, forming an inverted V-shape with the legs, then return to the starting position, summoning strength from the inner and outer thighs. Despite wearing grip socks, both of us admitted to feeling unsafe while exerting force on the contraption; as such, sticky mats were derived from the prop shelf and slipped underneath our feet to increase friction. While helpful, it did not remove the hazard completely, for I lost my footing on one instance of the exercise, causing the Carriage to slam into the frame. Thankfully, my balance was maintained - a result of consistent core conditioning efforts, and regular GO train commutes. The second exercise was a side scooter, which involved hinging the upper body to a 45-degree incline, bending the supporting leg, and dragging the Carriage in and out using the other leg. Being deeply familiar with the exercise, both on and off the Reformer, I was well aware of its alignment needs. I received a few reminders to "relax the shoulders" and "keep the core engaged", while my pilates partner was urged to maintain steadiness in the standing leg and keep the knee directly over the heel.
The class concluded with inner thigh external rotation and thigh openers with oblique stretch to provide release of the hip flexors. Overall, the session had been extremely satisfying, with tremendous soreness experienced in the upper back, shoulders, and lats for days onward. The series also demanded stability from the core in unpredictable ways: two-part movements had been instructed with an inhale to prepare, exhale to "go", inhale to hold, and exhale to return. Occasionally woven into the routine were a handful of holds, but no pulses whatsoever. Each exercise was very focused and intentional, yet delivered in an undeniably cheery, supportive manner. Form reminders and being urged to take note of one's alignment in the mirror was especially helpful for personal practice.
Following the session, I advocated for a stopover at Tavazo Nuts, knowing that the store may be closed after sustenance was obtained.
Perusing the aisles, we laid eyes on a wide assortment of roasted, salted, flavoured, and mixed nuts. From Honey Pecans to Pepper Pistachios and Pistachio Saffron Ice Cream Bars, the specialty shop was indeed a destination of one-of-a-kind offerings. A number of samples were perched by the cashier for sampling, including extra-potent - but absolutely phenomenal wasabi cashews.
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The visit enabled acquisition of unsalted Persian pistachios (a rarity elsewhere), macadamia nuts (both rare and pricey elsewhere), and a "Fancy Mix" comprising of dried cranberries, green sultanas, candied papaya, banana chips, nibs of candied ginger, peanuts, pumpkin seeds, and cashews. Disposable gloves and metal scoops were positioned by the entrance for easy access; rolls of sturdy plastic bags bearing the business' name could also be spotted throughout the aisles
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While it hadn't immediately occurred to me, the facility was far from being allergen-safe. Using the same scoops for all products meant cross-contamination was inevitable. For those with nut- or fruit-specific allergies, the shared scoops introduced a high-risk environment in which none of the products in store would be completely safe from contamination.
In an effort to keep spendings to a minimum, supper would be slated for the budget-friendly newcomer of Bao House. The Chinese bun spot was located at the southwest corner of Yonge and Church/Churchill, just one unit south of Don't Yell At Me.
While trekking northbound, a low number of patrons were observed gracing Midori's dining area. Bao House, in contrast, featured a full house. With the entirety of the eatery's two- and four-seated tables occupied, we were informed of a 5-10 minute wait. The restaurant could support a maximum of 32 customers, including seven backless stools along a dimly lit bar area. Though this latter option was made available to us, my preference lay with the standard tables and their comparatively better illuminated surfaces.
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In the meantime, I would gaze about the interior, noting kid-friendly flip-box images of their menu selection and an engraved "包" on the south side and various sizes of bamboo steamers along the north wall of seating. Their menu could be browsed either online (on their website or social media pages), at the cashier on LED screens, or in physical form.
Soon, we were seated at one of the compact two-person tables and provided utensils and hot tea. Hot and cold water were requested in addition to the copper-toned brew, combatting the residual drafts that would escape from the double glass door.
Our first round of orders would comprise of:
Our first round of orders would comprise of:
- Braised Beef Brisket with Daikon Casserole (蘿蔔牛腩砂鍋)
- Cold Shredded Chicken (涼拌手撕雞)
- Steamed Pork Soup Dumplings (鮮肉小籠包) (6 pcs)
- Soy Milk (豆漿) (Cold, 700 ml)
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Delivered swiftly was the Cold Shredded Chicken, a small ceramic plate boasting sodium-laden strands of skin-on chicken, carrot, and plenty of cilantro over a bed of shredded cucumber. The starter was excessively salty, by my standards, and lacked the essential crunchy topping of toasted sesame seeds. I also declared insufficiency of sesame oil and absence of harmony from having the cucumbers served nearly separately from the chicken, rather than being mixed within the salad. Suffice to say, the dish was passable at its given price of $9.99, but nowhere near the supremacy of Koon Bo's signature dish.
Seemingly perfect for a gusty winter evening was the Braised Beef Brisket with Daikon Casserole. However, disappointment overwhelmed us upon its arrival: 90% daikon, a maximum of four goji berries, and a handful of raw cilantro summarized the dish. An excessive amount of daikon outweighed the meager portions of old beef, which, while tender, was hardly fresh and featured a musky, cowy aftertaste. Submerging the chopped cilantro into the broth allowed for the herbs to disperse and infuse, enhancing its complexity just slightly. Nevertheless, neither of us were particularly keen on the portion beyond the cozy properties of the broth.
Seemingly perfect for a gusty winter evening was the Braised Beef Brisket with Daikon Casserole. However, disappointment overwhelmed us upon its arrival: 90% daikon, a maximum of four goji berries, and a handful of raw cilantro summarized the dish. An excessive amount of daikon outweighed the meager portions of old beef, which, while tender, was hardly fresh and featured a musky, cowy aftertaste. Submerging the chopped cilantro into the broth allowed for the herbs to disperse and infuse, enhancing its complexity just slightly. Nevertheless, neither of us were particularly keen on the portion beyond the cozy properties of the broth.
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Having witnessed at least two other tables with sealed plastic cups, I too took to a 700 ml order of Cold Soy Milk. The beverage came sealed with Don't Yell At Me's lid cover and with a paper straw in tow. Skeptical I was towards the structural integrity of the drinking/lid-piercing tool. That said, it held up remarkably, even after reaching home some two hours after ordering. Similarly, the Soy Milk was also tastier than expected: a smooth concoction with minimal fishiness and an adequate dose of sweetness.
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Steamed Pork Soup Dumplings (鮮肉小籠包) lagged behind the other orders. When the dim sum-style bamboo steamer descended, so did a compartmentalized condiment dish. A modified yin yang presentation allowed for black vinegar and soy sauce to occupy equal parts of the dish while still be sampled separately. Odd it was to receive just one dish for two diners; thankfully, our gustatory preferences aligned, eliminating the need for chili oil.
The buns themselves were admittedly disappointing, and "nothing special", as my dining partner-in-crime had confirmed. In fact, they were comparable to the frozen variations from T&T, but barely steaming and containing less soup and a scanty volume of meaty juices.
Appended to the roster as dessert was a trio of Steamed Bun Stuffed with Red Bean (豆沙包). These took a painstaking amount of time to emerge from the kitchen, even long after majority of the dining floor had cleared.
Around the 9:35 PM mark, we were finally graced with the presence of another bamboo steamer, this one with conspicuous starch blobs stuck in its inner diameter. Placed within were three pale yellow rounds with wrinkly surfaces, deflated instead of plump.
Given that plate swaps had not been executed by the staff, the first bite of was savoury, having absorbed remnants of Cold Shredded Chicken seasoning and Steamed Pork Soup Dumpling juices. The bun's filling was entirely smooth, as if portioned out from pre-packaged packets. Although the interior was soft, the specimen was far from achieving the plushness of fresh steamed buns. Rather than exhibiting distinct layers, the dough was quite rigid. My distaste was obvious, for one could likely obtain similar enjoyment with a comparable filling-to-dough ratio from the frozen aisle within T&T or BTrust.
The meal totalled under $40 for two people, with the only acceptable methods of payment being debit or cash.
Service levels had been friendly, but devoid of follow-up. During our stay, we were served by two male members of staff, both sporting spectacles and name tags, as well as one miserable-looking waitress with messy hair and a "Trainee" tag. Not only had she avoided my gave on several occasions, but ignored our existence entirely with the exception of delivering one dish - without uttering a single word, of course.
A single unisex washroom stall was located at the back of the facility, past a refrigerator stocked wtih frozen dumplings for retail and adjacent to a storage room with a noticeable gap between the floorboard and entryway. Naturally, an obscene amount of dust and debris had collected in this one-inch crevice. The lavatory was passable in terms of cleanliness, and even equipped with a mirror with colour-changing LEDs along its perimeter.
Service levels had been friendly, but devoid of follow-up. During our stay, we were served by two male members of staff, both sporting spectacles and name tags, as well as one miserable-looking waitress with messy hair and a "Trainee" tag. Not only had she avoided my gave on several occasions, but ignored our existence entirely with the exception of delivering one dish - without uttering a single word, of course.
A single unisex washroom stall was located at the back of the facility, past a refrigerator stocked wtih frozen dumplings for retail and adjacent to a storage room with a noticeable gap between the floorboard and entryway. Naturally, an obscene amount of dust and debris had collected in this one-inch crevice. The lavatory was passable in terms of cleanliness, and even equipped with a mirror with colour-changing LEDs along its perimeter.
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My left eye had been twitching for most of the meal, but the discomfort vanished instantly after entering Don't Yell At Me. It dawned upon me later that the harsh spotlights over our table had been reflected into my eye off the Stainless steel condiment containers. With this in mind, the bar seating option may not have been a bad choice after all. Most of the solo diners and takeout customers had taken to peacefully consuming their meal in this secluded section anyway.
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Following the procurement of a Four Seasons Green Milk Tea for my forever helper and a box of Pistachio Melona (on sale for $5.99!), we were homebound.
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