From the getgo, I had been surprised with Dal Pilates' decision to match clients with instructors based on schedule availability rather than maintain the same instructor for the duration of the package for continuity and steady progress.
We had belatedly been told that our preferred instructor, Jin, would be leaving the North York location for good due to commuting hassles and exclusively working out of the studio's newer Wellesley location starting April. Needless to say, I advocated for one more class with her, even if the slot was inconveniently early at 10 AM. My negotiations with my browsing partner ultimately proved successful; I'd adopt the role of the driver for the day, which also bestowed full power over the itinerary.
Arriving in North York prior to 1 PM on Sundays was synonymous with complimentary metred parking. Naturally, I'd park closest to the Kingsdale Avenue entrance, where we'd shiver in wait of a member of staff to allow us into the building. The receptionist was neither the one from our first few classes nor Min, but an unfamiliar face with a positively petrified demeanour. Once in the building, Jin welcomed us into the facility with a joyful smile, and responded with surprise when I pointed out it would be her last day.
We had belatedly been told that our preferred instructor, Jin, would be leaving the North York location for good due to commuting hassles and exclusively working out of the studio's newer Wellesley location starting April. Needless to say, I advocated for one more class with her, even if the slot was inconveniently early at 10 AM. My negotiations with my browsing partner ultimately proved successful; I'd adopt the role of the driver for the day, which also bestowed full power over the itinerary.
Arriving in North York prior to 1 PM on Sundays was synonymous with complimentary metred parking. Naturally, I'd park closest to the Kingsdale Avenue entrance, where we'd shiver in wait of a member of staff to allow us into the building. The receptionist was neither the one from our first few classes nor Min, but an unfamiliar face with a positively petrified demeanour. Once in the building, Jin welcomed us into the facility with a joyful smile, and responded with surprise when I pointed out it would be her last day.
The class would be conducted strictly using the Chair and a foam mat laid on the floor before its pedals; the Reformer would not be touched at all! Our warm-up would comprise of a standing rolldown: With one hand placed on each pedal, we were instructed to sequence through the spine, engaging the core as we resisted the pedal. After inhaling in the bent position, we would exhale and slowly return to standing. At least ten reps were executed, each becoming progressively more difficult. The move was indeed challenging compared to the standard rolldown, since resisting spring tension demanded more core control. Standing cat cows were also conducted in the bent position, with hands resisting the pedal tension while transitioning in and out of flexion and extension.
We were then directed to lay in supine position on the foamy mat. Bending the knees while keeping feet (and inner thighs) together, bridge articulations would be performed. The instructor reminded us to "keep the ribs closed" and articulate all the way back to neutral pelvis upon returning to the starting stance. Bridge variations would follow in the forms of:
Once the glute muscles were active, we scooted further down the mat to hook the heels onto the pedals of the Chair. With the feet flexed, the pedals would be drawn down/close to the hips for lying hamstring pulls. Next, the ball of the feet would be positioned against the pedal, lightly pressing onto the component while executing the same bridge series as before. Needless to say, the bridge articulations, tabletop lifts, and leg extension lift and lowers were much harder while using the apparatus. Most intense were the unassisted articulated bridges, which involved shifting the Chair closer to the lower body but away from the wall beside which it rested. By reducing points of support for the Chair, one was to draw from core strength to prevent pushing the equipment. A combo move of an articulated bridge and crunch was appended to the end of the sequence for isolated core work.
We were then directed to lay in supine position on the foamy mat. Bending the knees while keeping feet (and inner thighs) together, bridge articulations would be performed. The instructor reminded us to "keep the ribs closed" and articulate all the way back to neutral pelvis upon returning to the starting stance. Bridge variations would follow in the forms of:
- Single leg raises to tabletop
- Straight leg extension lift and lower
Once the glute muscles were active, we scooted further down the mat to hook the heels onto the pedals of the Chair. With the feet flexed, the pedals would be drawn down/close to the hips for lying hamstring pulls. Next, the ball of the feet would be positioned against the pedal, lightly pressing onto the component while executing the same bridge series as before. Needless to say, the bridge articulations, tabletop lifts, and leg extension lift and lowers were much harder while using the apparatus. Most intense were the unassisted articulated bridges, which involved shifting the Chair closer to the lower body but away from the wall beside which it rested. By reducing points of support for the Chair, one was to draw from core strength to prevent pushing the equipment. A combo move of an articulated bridge and crunch was appended to the end of the sequence for isolated core work.
Surprisingly, the session did not comprise of any arm or upper body isolations, though one could argue that pressing the hands into the mat during bridge articulations would work the triceps, while keeping the shoulders down would engage the upper back. As with previous classes, pulses were not included, and few holds if at all.
In order to instill some degree of relief for the hamstring and thighs, the final ten minutes would be allocated towards stretching. After verifying comfort levels, we were instructed to face one another and take a firm grasp of each other's hands for assisted stretching. Propping the bottoms of the feet together, each leg would be raised to tabletop, then extended and retracted. Finishing on a strong note, both legs would be extended in an open teaser position, simultaneously serving to lengthen tight muscles and strengthen the core via balancing needs. Inner thigh stretches would also be undertaken, where the partners would take turns pushing against the other's calves with the inside of the foot.
Amongst all the classes taken at Dal Pilates to date, this fifth session bore the greatest similarities to my mat practice at home, blended with a bit of Well+Good mobility fundamentals.
Having been the studio's first users of the day, the space was still relatively cool. With the conclusion of class, however, more clients filed into the compact corridor, consequently contributing to heat generation.
In order to instill some degree of relief for the hamstring and thighs, the final ten minutes would be allocated towards stretching. After verifying comfort levels, we were instructed to face one another and take a firm grasp of each other's hands for assisted stretching. Propping the bottoms of the feet together, each leg would be raised to tabletop, then extended and retracted. Finishing on a strong note, both legs would be extended in an open teaser position, simultaneously serving to lengthen tight muscles and strengthen the core via balancing needs. Inner thigh stretches would also be undertaken, where the partners would take turns pushing against the other's calves with the inside of the foot.
Amongst all the classes taken at Dal Pilates to date, this fifth session bore the greatest similarities to my mat practice at home, blended with a bit of Well+Good mobility fundamentals.
Having been the studio's first users of the day, the space was still relatively cool. With the conclusion of class, however, more clients filed into the compact corridor, consequently contributing to heat generation.
North York exploration would commence around the 11 AM mark. While I embraced the breezy, single-digit temperatures and low levels of foot traffic, my browsing partner argued the advantages of wandering about in the later hours.
"Nothing is open yet!"
"Well nothing is open when we come at night either!" I retorted.
"Nothing is open yet!"
"Well nothing is open when we come at night either!" I retorted.
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Most of the businesses of interest would indeed remain shuttered until 1 PM, coinciding with the periods where pay parking would be enforced. Heading northbound, we passed pending openings, including yet another bubble tea venture coming to the former Hey Sugar and supposedly renowned milk tea destination.
We reached North American Centre with ease. There, more silk lantern installations would be observed, along with the neighbourhood's newest coffee shop, The Peachy.
M Brand wasn't set to open until 1 PM; even Mr. Pen wouldn't be available for browsing until noon.
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LUNA Bakery was brimming with customers even at the early hour. Since my last visit, they had introduced merchandise such as pins and stationery and traditional gaeseong juak, small, lacquered spheres constructed of meringue, almond powder, and starch syrup. Lining the shelves were various flavours of rice cakes, while samples of their black sesame, coconut, and mugwort-injeolmi rice cake bits were arranged by the cashier.
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A few bags of Salted Rusk were spotted near the front of the shop, though the infamous - and trendy! - Salted Butter Rolls were nowhere to be seen. Much to my disappointment, the owner informed of a typical release time of 1 PM. Earning a smug, knowing look from my browsing partner, we began to retrace our steps in the direction of Don't Yell At Me.
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Resolving to review Hazukido's offerings, we crossed towards the east side of Yonge Street. Stepping foot into the space, delightfully buttery aromas could be perceived. A decent number of croissants filled the display case, with more in the making in the kitchen area directly situated behind the cashier.
Two Polo Buns, one Original and one Chocolate, were procured for the sake of satisfying my curiosity. A Matcha Croffle, Cold Brew Can, Orange Americano, and House Blend Coffee also made their way onto the order roster. Newly introduced was a 20% off discount with presentation of a PRESTO card. Though the transit card promotion could not be combined with any store specialties, savings were still noticeable. The bill totalled $25.13 following taxes and discounts.
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Quite delicious was the Orange Americano. The iced beverage combined a mild espresso with a slightly sticky, citrusy undertone that originated from a layer of finely filtered (read: no pulp) orange syrup at the bottom of the cup. Zesty takes on espresso-based beverages are often a hit or miss, given that poorly constructed compositions tend to heighten the overall acidity without boosting complexity. However, this one was refreshing and capable of quiet, steady caffeination. I'd likely rank it just beneath Third Wave's Espresso Lemonade in terms of enjoyment level, though Hazukido's rendition was more suited towards spring while Third Wave's sweltering summers.
The House Blend Coffee was also tasty, emitting a similar profile to their canned cold brew - neither too dark nor too light and, most importantly, granting gratification.
The House Blend Coffee was also tasty, emitting a similar profile to their canned cold brew - neither too dark nor too light and, most importantly, granting gratification.
The Polo Buns had, in fact, been the primary driver for the visit. Supposedly exclusive to the Atrium, North York, Union Station, and Shops at Don Mills locations, I was particularly keen on acquiring it during this visit given their nonexistent sighting at the Don Mills outpost.
Offered in Original, Chocolate, and a houjicha brown-tinted Matcha, I had opted for the former two as to gauge the impact of flavoured toppings.
Offered in Original, Chocolate, and a houjicha brown-tinted Matcha, I had opted for the former two as to gauge the impact of flavoured toppings.
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Between the two Polo Buns, Original was far better than Chocolate. Albeit flaky, the the variation was not particularly memorable, merely exuding a bland bitterness with notes of cocoa. Meanwhile, the Original was the equivalent of a Pineapple Bun with the bun swapped for a delectable croissant, constituting an enjoyable and innovative twist for lovers of both the signature Cantonese bakery item and French staple.
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The creation was undeniably heavier than a bun, yet less satiating than carbs. Its flaky properties and aromatic cookie topping paired exquisitely with black coffee.
As we sipped away at our chosen drinks, we - or rather, I - debated delaying my planned activities to accommodate for M Brand's 1 PM opening, LUNA Bakery's Salted Bread Roll release, as well as a quick lunch.
Without any specific lunch destinations of interest, I suggested venturing into Upper East Food Club.
Within the space, I would discover the shared space of GG Inari, Stuu Stuu, and TORCH Pressed Sushi. Listed on the menu were curry dishes, daily specials, and a quad of inarizushi. Priced at $9.99, it was far more economic than Yubu, which we had passed by earlier. With substitutions prohibited, I adhered to the fixed selection of Spicy Tuna, Spicy Salmon, Braised Chicken, and Crab Meat. My browsing partner opted for the Sunday special, two hand rolls for $6.59. Upon payment settlement, I was also informed that a complimentary container of Beef Gyoza could be obtained in exchange for a 5-star rating on Google Maps. I agreed to the task, but was thoroughly surprised when the cashier did not verify completion of the task before ringing me through. It should also be noted that cash payments entailed a further 5% discount, which I had not been notified of before paying.
Within the space, I would discover the shared space of GG Inari, Stuu Stuu, and TORCH Pressed Sushi. Listed on the menu were curry dishes, daily specials, and a quad of inarizushi. Priced at $9.99, it was far more economic than Yubu, which we had passed by earlier. With substitutions prohibited, I adhered to the fixed selection of Spicy Tuna, Spicy Salmon, Braised Chicken, and Crab Meat. My browsing partner opted for the Sunday special, two hand rolls for $6.59. Upon payment settlement, I was also informed that a complimentary container of Beef Gyoza could be obtained in exchange for a 5-star rating on Google Maps. I agreed to the task, but was thoroughly surprised when the cashier did not verify completion of the task before ringing me through. It should also be noted that cash payments entailed a further 5% discount, which I had not been notified of before paying.
Our order would correspond with an approximate ten-minute wait estimate, but the neatly wrapped package ultimately emerged ahead of schedule. The lower price tag of the inarizushi had sparked curiosity, only to later be learned as an indicator of poor quality. Ill-informed had my decision been.
Sinking my teeth into the Spicy Tuna, it turned out to be nothing more than canned tuna mixed with mayo, dusted with a sprinkle of chili powder, and spooned atop the typical inari setup of sweet tofu pocket and vinegar-tossed rice. The Spicy Salmon wasn't far behind.
Although the thin, sweet pocket featured delightful chewiness and a minimal amount of rice (filled just till the halfway mark), the toppings were visibly low-priced and unappetizing, failing to deliver in the metrics of value and gustatory pleasure.
Crab Meat was passable, but Braised Chicken was downright despicable and an absolute blasphemy served cold. The topping was no more than depressing chunks of stiff chicken cloaked in a starch-thickened glaze and sesame seeds to hide lack of freshness, as if they merely reserved the leftovers from Stuu Stuu for this purpose.
Sinking my teeth into the Spicy Tuna, it turned out to be nothing more than canned tuna mixed with mayo, dusted with a sprinkle of chili powder, and spooned atop the typical inari setup of sweet tofu pocket and vinegar-tossed rice. The Spicy Salmon wasn't far behind.
Although the thin, sweet pocket featured delightful chewiness and a minimal amount of rice (filled just till the halfway mark), the toppings were visibly low-priced and unappetizing, failing to deliver in the metrics of value and gustatory pleasure.
Crab Meat was passable, but Braised Chicken was downright despicable and an absolute blasphemy served cold. The topping was no more than depressing chunks of stiff chicken cloaked in a starch-thickened glaze and sesame seeds to hide lack of freshness, as if they merely reserved the leftovers from Stuu Stuu for this purpose.
The Sunday special of Ebi Fry and Wagyu Beef Hand Rolls was, by no means, better. Sealed individually in plastic packaging, we struggled to decipher the instructions on the package, for the descriptions were not nearly as straightforward as onigiri wrappers. After several minutes, we successfully rolled the rice-y cylinder into a partially torn sheet of nori. Unlike onigiri, assembly of the hand roll demanded a flat surface to facilitate rolling and clean hands to shift the cylinder from one end of the plastic sheet to another. Beyond the highly inconvenient and non-intuitive "on-the-go" packaging design, the nori sheet was dry as could be, sticking the back of one's teeth, while the fillings disappointing and scanty. Wagyu Beef took the form of dismal niblets devoid of fatty goodness (and flavour, for that matter); Ebi Fry was slightly better, for a soggy cross-section of tempura could be observed.
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Our complimentary tray of Deep Fried Beef Gyoza had likely originated from the frozen section of the supermarket. While extremely crispy, they also reeked heavily of grease. This was unsurprising, for the prominent bubbles on the surface of the wrapper was indicative of deep frying at a very high temperature. A package of soy sauce had been included for dipping but left unused. Accompaniment of a vinegar-based condiment would have been the better decision.
Appending to the overall letdown of a dining experience, our early visit hadn't coincided with cleanliness either. Even at the early hour, the tables and chairs were greasy, bearing streaks and dried bits from food likely leftover from the previous evening. A single washroom stall serviced the entire facility. Not only was it poorly maintained with no soap in the dispenser, a commercial fridge had been positioned before it, blocking the doorway and obstructing the accessibility button altogether.
Despite these concerns, there wasn't a designated member of staff to rectify the situation. Vendors operated independently using the shared space, and most of those in presence were workers rather than managers.
Needless to say, I'll be stripping the establishment of its prematurely extended five-star rating.
Despite these concerns, there wasn't a designated member of staff to rectify the situation. Vendors operated independently using the shared space, and most of those in presence were workers rather than managers.
Needless to say, I'll be stripping the establishment of its prematurely extended five-star rating.
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Following the meal, we retraced our footsteps to LUNA Bakery. At 1:20 PM, the Salted Bread Rolls had materialized from the oven. A pyramid of glistening, butter-brushed specimens were spotted with glee. I was awestruck, mouth agape at the beauty of the structure and its wondrously enticing aromas.
Upon seeing my excitement, the owner slid the tray closer towards me, situating it above the display case of gaeseong juak. My animated squeals earned us attention, causing the owner to recognize us immediately: "Oh, you came back!" he said with a chuckle.
Naturally, I'd ready my wallet and gesture towards the tray, resisting all temptation to invest in more than a single roll. Freshly baked bread is a gift bestowed from the heavens, but often not optimal when consumed a day later.
Upon seeing my excitement, the owner slid the tray closer towards me, situating it above the display case of gaeseong juak. My animated squeals earned us attention, causing the owner to recognize us immediately: "Oh, you came back!" he said with a chuckle.
Naturally, I'd ready my wallet and gesture towards the tray, resisting all temptation to invest in more than a single roll. Freshly baked bread is a gift bestowed from the heavens, but often not optimal when consumed a day later.
Still warm and incredibly buttery, the roll would be double-bagged as to prevent grease seepage. One roll set me back $3.80 plus tax, so a total of $4.29. The steep price point was not uncommon for LUNA, whose other pastries and rice cake specialties hover about and upwards of five dollars. The experience was intended to shed insight on the trending treat in Korea, paving the path for self-led research and experimentation.
Before departing, I proposed venturing towards the second-floor dining area. It was a cozy space fitted with a number of wooden tables and a shelf of LUNA merchandise, along with a staggering number of patrons. Lighting was ambient and ideal for a study date and/or casual gathering. Confirming my assumptions were login details for a password-secured Wi-Fi network posted within the stairwell, a factor promoting longer stays and potential study sessions.
The entire establishment appeared to be a renovated standalone house, for a relatively compact single bathroom stall was found at the back of the second floor. Encased beneath a low, sloped ceiling was a simple sink, toilet, and cabinet layout. Two mirrors would find their way within: a large one positioned on the floor and a smaller strip at eye level above the window, which overlooked part of the roof and a backyard area.
The entire establishment appeared to be a renovated standalone house, for a relatively compact single bathroom stall was found at the back of the second floor. Encased beneath a low, sloped ceiling was a simple sink, toilet, and cabinet layout. Two mirrors would find their way within: a large one positioned on the floor and a smaller strip at eye level above the window, which overlooked part of the roof and a backyard area.
My trip to M Brand would follow shortly afterwards, where concealer was procured but A'Pieu's Freesia roll-on fragrance had sold out. A stopover at Empress Walk for bathroom facilities would precede before zipping off to the next destination.
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