Showing posts with label Restaurant. Show all posts
Showing posts with label Restaurant. Show all posts

Kinton Ramen 4 (North York)

Posted on Sunday, January 11, 2015 by
Location: North York, Canada
Address: 5165 Yonge Street
Website: http://www.kintonramen.com
Type of Meal: Dinner

 If line-ups aren’t your thing, head to Kinton Ramen’s North York location after 10pm. At the later hour, plenty of tables available but there's still enough people mingling that it doesn’t feel empty.

Kinton’s fourth location offers a combo menu made up of a ramen, side dish and drink. Being a financially savvy person, I had to analyze the pricing to see whether it's actually a deal. My verdict is that although you save money, the savings of a $1 is negligible thus fairly worthless. Strangely, the lack of savings is due to Kinton charging more for the side dish as part of the combo than off their regular menu. Thus, this works to negate savings from adding a drink. In the brackets below, I list the combo and a la carte menu prices as a means of comparison.


I stuck with the pork original ramen ($10.90 for both combo and a la carte menu) as a means of comparing the uptown recipe to their Baldwin outpost (you can read about experience with the later here). Made with a shio (salt) base, I went with ‘regular’ strength as I found the ‘light’ one too watery. It was nice, not too salty or oily and had a light pork flavour coming through. So, it’s worth trying the regular first before you opt for the lighter choice.


The thick noodles were just a springy and the pork shoulder having a smoky quality as I enjoyed in my last visit. There’s also bean sprouts, green onions, a piece of nori and my favourite – the egg. Kinton still gives a full egg and at the North York location it’s even more soft-boiled, just look at the gooey brilliant yellow colour!



During another visit, I tried the spicy garlic ramen ($10.90) which really packs some heat in the broth. Following my friend's advice, I removed the ball of garlic on top and gradually added it into the broth to control how garlicky the broth became. In the end, about a third was enough for my taste.


Accompanying the combo, was a pint of Sapporo ($3.80 for combo vs. $5.80 on the a la carte menu). And this, my friends, is where any of the savings actually occurs.

The gyozas ($4.80 for combo vs. $3.80 on the a la carte menu) were deep fried arriving piping hot. Interestingly, they were topped with a zippy Miracle Whip sauce rather than being accompanied by soy sauce. It’s a nice change, but Kinton should consider listing the sauce on their menu as some people may be put off by the creamy sauce if they were expecting naked dumplings.


I wanted to know more about said sauce, but our waiter was no help: simply noting he didn’t know what was in it. Frankly, for a place where there’s such a limited menu, it’s sad for someone who works there to actually tell a customer they know nothing about the dishes. At the very least, they should offer to check with the chef or someone else who would know what’s being served.

Which brings me to the biggest difference between Kinton’s Baldwin and North York location – the service. Sure, everyone still shouts as you enter/leave, dishes arrive quickly and generally everyone is cheerful and friendly. But, it’s the small things that are not quite as polished.

The first, as already mentioned, is the lack of knowledge of their menu (at least the person who served us that night). Another example, was when soup was spilled as the table was cleared. Our waiter warned us about the spill (that he caused) but then chose to ignore it rather than cleaning it up. Normally, it wouldn’t matter. However, in this case, the soup was dangerously close to the edge of the table and could drip onto my fellow diner. Moreover, since all our napkins were taken away, we couldn’t even clean it up ourselves.

All in all, the slight service slip aside, I was satisfied with the food. Indeed, compared to other options available in the Yonge and Empress area, the ramen is better. Thankfully, the taste and quality is in line with Kinton’s downtown location; the serving size may even be slightly larger. If only their employees were better trained and their combo pricing strategy reevaluated than I’d be even happier.

Overall mark - 7* out of 10

 * You may notice that I’ve given Kinton’s Baldwin location a “6” and the North York location a “7”.  The uptown location is by no means better than its downtown location. But, due to the uptown branch being so conveniently located and wait times being less than Downtown, I know I will likely return (thus, rendering the 6 as untrue).

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____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Congee Queen 皇后名粥 (Scarborough)

Posted on Saturday, January 03, 2015 by
Location: Toronto, Canada
Address: 3850 Sheppard Avenue East (in Agincourt Mall)
Website: http://www.congeequeen.com/
Type of Meal: Dinner
The “wife” restaurant to the Congee Wong chain is the newer and larger Congee Queen. With a menu branching outside the normal Cantonese dishes, it also offers items such as pad thai (if you like the ketchup variety) and pho (never had it myself but the picture looks nothing like the pho I love).

There’s also a BBQ meat section that churns out dishes that look on point. I’ve tried the BBQ duck with thick vermicelli in soup ($7.25). The noodles (lai fun) are thicker than vermicelli and tastes nothing like it; they’re a non-doughy texture and resists getting soft. The BBQ duck, although well flavoured, was chewy and difficult to bite through. Needless to say, BBQ meats isn’t something I’ll be going back to order.


Despite their extensive menu, I normally go for the tried and true favourites – congee, rice noodles with beef, Singapore fried vermicelli, stir fried turnip cakes and salt & pepper fried squid. All are great and arrive in huge portions, sure to satisfy crowds.

If you’re with at least four people, I’d suggest ordering the seafood and chicken with wintermelon super bowl congee ($10.25), a great combination of ingredients. When I go with less people, we stick with the small bowls. Something simple like the sliced beef congee ($5.50) allows you to enjoy the thick smooth congee. The beef, although boiled, has been tenderized so that it resists becoming tough.


During a recent visit, I felt like something different. After all, with such a wide-ranging menu they must have other items worth a try. With a craving for lobster, the lobster chow mein ($20.95) seemed to be a good choice – crispy noodles topped with a full lobster. Stir fried in the traditional ginger and green onion sauce, the dusting of flour over each piece was a tad thick. But, once you got through it, the lobster itself was nice and tasted fresh. Moreover, the noodles were thin and remained crispy due to the thicker sauce.


Based on the picture, you likely won’t be able to tell there are a decent number of pieces of soft shell crab in their fried rice ($11.75). But, buried under the mound of well flavoured rice are lightly fried chunks of soft shell crab. Personally, I find that this relatively flavourless crustacean requires more spices or sauce to enhance it so it was a tad bland in the rice. Also, if you’re going to order this, make sure you finish all the crab in the restaurant, while it’s fresh, as it becomes mushy once reheated.


To round out the meal, a dish of simple but nicely prepared yu choy (a leafy vegetable) stir fried with beef ($10.75). I must commend Congee Queen on preparing their vegetables – they always seem so well trimmed and cooked perfectly.


If you’re looking for plain vegetables, their gai lan with oyster sauce ($5.95) satisfies and is a reasonable price.


Congee Wong will always be my go-to carb filled restaurant. But, with more and more locations opening, it’s just so convenient to head to Congee Queen! So, grab a group of people or be prepared to have a lot of leftovers. The price and selection makes it such a great everyday place to visit. 

 Overall mark - 7.5 out of 10

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____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!

Mei Nung Beef Noodle House (Markham)

Posted on Saturday, January 03, 2015 by
Location: Markham, Ontario
Address: 3225 Highway 7 East (at First Markham Place)
Type of Meal: Dinner

 It’s been a few years since I’ve visited Mei Nung, but one evening (with the onset of Canadian winter), I craved a bowl of hearty beef noodle soup. Unlike pho and ramen, where the soup often plays star to the dish, the beef and noodles is what counts most here. Sure, the beef broth mixed with spices still matters; but it’s the thick noodles and large chunks of beef that entices me.

Mei Nung is arguably one of the better beef noodle houses in the GTA. At one point, they were so dedicated to it that there was only a handful of items on their menu. Years later, they have branched out to other noodles but most tables still come for their homemade beef noodle soup ($7.99 for large).

The menu provides a choice of rice, glass or homemade noodles. Trust me, go with the homemade as these springy doughy thick noodles is what pairs best with the hearty meat. Their beef is well braised leaving it tender and flavourful. With plenty of pieces in every bowl, it will certainly last you until the end. To counteract the starch and meat it’s served with blanched Shanghai bok choy and tart pieces of preserved vegetables (shun choy).


We also tried the homemade noodle with minced meat sauce in soup ($7.99 for large), which reminded me of ramen but with a lighter beef broth. The noodles are the same thick variety but topped with corn, bean sprouts, bok choy and a star anise spiced ground beef. It’s a lighter dish and worth a try if you’re tired of their star offering.


Both broths were not spicy. So, if you want to add a kick there are two hot sauces on the table to help spice it up. The first, is the typical red chili variety while the second is a secret concoction of chilies mixed into a paste. Yes, the dark brown container that looks deceivingly like sweet hoisin sauce is a hot sauce. It’s rather thick but is meant to be placed into the soup so that it melts throughout.


As a warning, the restaurant doesn’t smell pleasant. That’s because Mei Nung also serves deep fried tofu ($7.50), which the menu fails to mention is the stinky variety.

Luckily, Canada doesn’t allow the traditional brining fermentation method that is used in Asian countries as it can be much worse. My first (and only other experience) with stinky tofu occurred in Hong Kong: I was determined to seek out the elusive street food my parents spoke so fondly about from their childhood. We had no problems locating it as the smell was so strong that it could be smelt from a block away! At that point, little did I know the putrid scent that slightly stung the nostrils was what I was searching for. Sadly, it tasted horrible and with one bite I passed it along to my parents. But, they noted that it wasn’t prepared properly as the piece was much too thick and dense.

Since that time I haven’t tried it again. Even when I learnt Mei Nung offered a version of it, I refrained from ordering it on account of the terrible Hong Kong experience. So, I don’t know what go into me - perhaps it was knowing that I would write this post and wanting to share an experience with you – but I ordered it.


It wasn’t that bad. You could certainly smell it but the offending smell didn’t leech into the taste. Since they were smaller pieces, the sweet hoisin sauce that accompanies it ended up being what I tasted most (try adding a hit of the red chili sauce as well). Even so, I wouldn’t want it again. Due to the soaking process, the tofu gets tough; so, there’s a dense dry texture to it. Personally, I’d much rather order the light fluffy, crispy, non-smelly varieties found at congee restaurants.


Also, the tofu’s portion size is much too big for a table of two (best eaten with a table of four). Since it’s fairly heavy, I only wanted a few pieces. And, in hindsight, we really didn’t need the large sized noodles as there was no way we could finish everything. I guess when you’re craving noodles the stomach sometimes gets the best of you.

In the end, if you can withstand the slightly offending smell of the restaurant, visit Mei Nung for their noodles. It’s hot, comforting and really sticks to the bones – perfect for battling the winter ahead of us.  

Overall mark - 8 out of 10

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____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!

Kingyo (Toronto)

Posted on Sunday, December 28, 2014 by
Location: Toronto, Canada
Address: 51B Winchester Street
Website: http://kingyotoronto.ca/
Type of Meal: Lunch



Success! I’ve finally made it out to Kingyo! It’s been on my list of restaurants to visit for two years and at last a perfect opportunity for a meal presented itself. Situated on a quiet street off Parliament, the restaurant is unexpectedly large on the inside. Unlike most izakayas, the dining room is open concept and the tables, thankfully, aren’t packed too closely together.

Their lunch menu looked delicious with many options to choose from. Wanting to try a bit of everything, their assorted deluxe bento ($17) seemed like a good choice. At first, I was nervous there’d be none left (they only make ten sets per day), but we were early enough to score one.


It arrives as a tray filled with various small dishes, pickled vegetables, a generous bowl of rice and miso soup. This is certainly a satisfying meal that would be great for sharing with a couple more dishes from their a la carte menu.

The seared ahi-tuna was beautifully presented and the dish that drew my attention. Thinly sliced it was topped with a chili oil that wasn’t too spicy, which didn’t cover the fish. Personally, I would have liked the addition of something vinegary and/or salty mixed into everything, but all in all a decent dish.


I’m undecided on the deep fried taro croquettes. Not knowing what they were, I bit into them expecting takoyaki (Japanese octopus balls). When I was greeted with a salty smooth paste it seemed off. The taro flavour was so subtle that there was little taste but salt. These need a contrasting texture – the crust wasn’t crispy enough and there was nothing added into the filling. In the end, it all just seemed a tad mushy for my taste.

What redeemed the bento was the chicken karaage - my favorite of all the dishes. Juicy, hot and crispy; it was nuggets of perfectly fried chicken. Kingyo’s karaage is influenced by a version served at O-Sho, a restaurant in Japan. What makes it different from most is the pepper mixed into the batter which adds a slightly elevated flavour.  


The pork belly must have been braised for hours as it simply melts in your mouth and is filled with a juicy sweet essence. Served on a bed of creamy mashed potatoes it’s a delicious rich dish that should be enjoyed in smaller portions. 

A rolled up egg omelette with a dollop of grated turnip added a lovely colour to the platter but was forgettable. It was cold and lacked any flavour. 


A refreshing addition to the bento was the tofu salad. Two slices of silky tofu was simply dressed in a soy ponzu sauce and topped with garlic chips for an added hit of flavour and crunch. 

The tempura shrimp were disappointing as they were lukewarm, over battered and lacked the fluffy crust normally expected. But, the accompanying tartar sauce was tasty. 


At first, the minced pork meatball showed promise with its tender meat and sweet sauce. The flavour reminded me of the Shanghainese “lion head” meatballs, except with a finer texture. However, in the middle of my meatball there was a big hunk of raw meat which was off putting. 

The pickled napa cabbage with carrots went well to counterbalance the fried food. While the blanched chives required more salt as it was far too bland (I ended up dipping it in the pork belly potato mixture). 


As customary for Japanese set meals there was a bowl of warm miso soup to wash down everything. At Kingyo, theirs contained slivers of root vegetables which was quite nice.


In general, I found the bento had way too many fried items and lacked the fish I was expecting. On Kingyo’s website, their bento is pictured with sashimi and grilled fish – both would have likely been much tastier than the poorly executed tempura shrimp and meatball. Sadly, my bento was a combination of dishes that didn’t highlight what Kingyo could do well in. 

My friend’s dishes that were ordered off their a la carte menu looked much more impressive. Aside, from looking beautiful, she noted they were also delicious. The aburi toro and avocado battera ($14.80) was a pressed sushi topped with tuna.


Additionally, the seared tuna with avocado ($11.80) looked like it’d be a cacophony of flavours and textures – a dish that would definitely be up my alley.


Based on the experience, the bento was marginal but the other a la carte dishes looked much more impressive. Additionally, I have heard good things about their ramen, which seems to only be served during dinner. Who knows, perhaps I would have greater success with an evening meal. Alas, it may be another two years before I have an excuse to return. 

Overall mark - 7 out of 10

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____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!



CLOSED: Chalau Dim Sum Restaurant (Toronto)

Posted on Saturday, December 27, 2014 by
Location: Toronto, Canada
Address: 476 Yonge Street
Type of Meal: Lunch

In my lifetime, I’ve had a lot of dim sum. If you have no idea what that is, head over to my all about dim sum post here to learn more. Admittedly, most of my experiences with it have been at traditional locations in downtown Chinatown or in the suburbs. But, I’ve also splurged and tried contemporary locations such as Luckee as well. So, when my cousin suggested we visit another new age location, Cha Lau, I was gamed.


Cha Lau is the Cantonese saying for 'tea house', which is where dim sum is served. Historically, people would go to these places for tea and socializing, but there happened to be food available as well. Presently, individuals generally go for the food and the tea becomes an afterthought. At Cha Lau, their tea was nice and fragrant, served in beautiful dishes that look more at home in an izakaya than a Chinese restaurant.


For most families, you haven’t had dim sum until you’ve ordered har gow (a shrimp dumpling) and siu mai (a pork dumpling). The pork siu mai ($4.25) was the better of the two: plump, juicy and had a nice sweet seafood essence from the shrimp mixed throughout and scallop on top. Meanwhile, the supreme shrimp dumplings ($4.85) were far from “supreme” and pretty ordinary. Nonetheless, the wrapper was a nice thinness and the chef did take the time to remove all the gritty black innards that can be found in shrimp.


For my buck, I’d rather spend it on the shrimp, scallop and asparagus dumplings ($4.85) instead. They had a richer seafood taste to it and the asparagus added a pleasant fresh contrast to the protein.


Another typical dish to order is the steamed rice noodle rolls (cheung fun). We tried the shrimp ($5) and chicken and Chinese mushroom ($4) versions. The rice noodle was daftly made so that it was thin but still had the strength to hold in the fillings. It was also nice that they slit them apart so the soy sauce could get into all the nooks and crannies.  


The BBQ pork buns ($3) and pan seared white radish cake ($3.95) were both forgettable. There was nothing inherently wrong with them but nothing impressive as well.


The saddest dish of the meal was the spare ribs with black bean sauce ($3.85). After pushing them together a bit the photo turned out much better than expected. Cha Lau should consider raising its price and giving more pieces per dish. Somehow scrawny pieces of spare ribs swimming in a pool of clear broth isn’t an appealing sight.


The pan seared shrimp and Chinese chive dumpling ($4.85; 2 orders shown below) had some great flavours but was very over priced for its size. The menu notes their customers call it a “hockey puck”; I’d describe it closer to a flattened golf ball.


If you couldn’t tell already, Cha Lau’s serving sizes are small. Perhaps Chinese restaurants in the suburbs now super-size their dishes, but we were hungry and had to do a second round to satisfy ourselves. Luckily, we loaded up on starchier dishes like the steamed vegetable rice with chicken in a bamboo steamer ($5) and rice noodle in soup with pork chop ($5). Both were decent – I enjoyed the addition of the chopped Shanghainese bok choy in the rice and the rice noodles were silky and not overcooked.


The fried stuffed chicken wings ($6) were interesting and showed some skill. Here, Cha Lau debones a chicken wing and stuffs it with a glutinous sticky rice with small bits of lap cheung (a cured pork sausage). The chicken was hot and crispy but the glutinous rice needed further ingredients to add flavour - more lap cheung, some salt and some green onions to give it freshness. The dish did show some skill, but was a far cry from the stuffed chicken wings I’ve had as a child where the chefs would debone the entire wing (both the drum and middle parts) and serve it whole.

 

As a warning, the desserts are single size portions – these are not meant to be shared. The mango pudding ($3) was smooth but could have benefited from some pieces of real mango in it.


I was excited to see the steamed trio crystal buns ($3.65) as Ginger and Onion use to have a similar dessert where the wrapper is made from tapioca starch (sadly, it’s been displaced from their menu). Cha Lau’s arrives in little balls, filled with egg custard, red bean paste and taro paste. I only tried the taro one but everyone agreed that the fillings needed to be sweeter as the tapioca bun layer had no flavour so really dulls the dish.


Cha Lau is pricier than other locations, despite the smaller portions. But, it’s understandable with the higher rent attached to its Yonge and College location. So, if you have no means to head uptown or over to Broadview, it would be a decent alternative. But, for the mobile, I suggest branching out instead. 

Overall mark - 6 out of 10


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____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!



The Carbon Bar Revisited (Toronto)

Posted on Sunday, December 21, 2014 by
Location: Toronto, Canada
Address: 99 Queen Street East
Website: http://thecarbonbar.ca/
Type of Meal: Dinner

 Earlier in the year, I dined at Carbon Bar when it first opened (for a description of the restaurant and to read about my experience go here). Recently, I heard on weekends they hire a DJ and the restaurant transforms into a lounge afterwards. During the winter, anywhere that minimizes outdoor travel times is welcomed, so a return visit was in order.

But, before the drinking festivities began, eating a substantial dinner seemed to be the responsible choice. Since the beef brisket ($22) was the highlight of my last meal it had to be ordered. Again, it was smoky, flavourful and tender – everything you’d want brisket to be. This time the dish was larger (albeit the price has also risen by $3) and contained various cuts of brisket ranging from marbled to lean.


The first fatty marbled slices were heaven, the meat was so soft and tender that it melted on the tongue. I didn’t even need the sweet molasses BBQ sauce as the brisket’s natural juices were so delicious. If you’ll be trying more than one slice, I suggest having the lean one first as after enjoying the marbled delight everything else pales in comparison.

More meat was in order, this time the dry-aged hanger steak ($27). Cooked to a perfect medium rare, the steak was very tender for this tougher cut of beef. Simply seasoned, the natural flavours of the beef shone through. An ample portion of hollandaise was included on the side if diners needed something saucy. The sauce itself was decent, but with so many rich ingredients donning the plate, I personally would have preferred something lighter (such as chimichurri).


Unlike the other dishes, the hanger steak had sides included. A pile of starchy smashed and fried potatoes that was tossed with some tart kimchi. Topping the mound was a fried egg whose runny yolk covered the potatoes in a gooey sauce. And a few soshito peppers as well. This was certainly a varied dish – with different cultural influences and a combination that makes it satisfying for brunch or dinner.

Not reading the menu properly, we also ordered a side of soshito peppers ($8). But, I enjoyed these non-spicy peppers so happily munched on more of them. The fire roasted eggplant dip which accompanied the bar snack was rather mild and forgettable, perhaps a dash of cayenne pepper or garlic would be a nice addition.


The TCB slaw ($4) is a side worth getting. It’s everything I enjoy about coleslaw – crunchy vegetables and a predominantly vinegar based sauce with a touch of creaminess. At Carbon Bar they also sprinkled crushed corn nuts on top which adds even more crunch to everything.


Lastly, was the side of collard greens ($5), this time simply dressed with a dollop of butter rather than stewed in a tomato sauce. There was still enough flavour to it and the leafy greens retaining some of its freshness. Another great side to pair with hunks of meat.


Perhaps it was the holiday season, but the restaurant really didn’t pick up after dinner. We moved over to the lounge area but the promised DJ and beats never happened. Nonetheless, some cocktails were sampled. The most impressive was the black mamba margarita ($16) which was set a blaze at the table. It’s a strong drink, not exactly my taste, made with charcoal infused tequila, Bowmore scotch, St. Germain elderflower liqueur, lime and a sea salt rim.


The volstead ($13) suited me better with a gin base, Amaro nino herbal liqueur, agave syrup, cucumber juice, lime and orange bitters. It was very refreshing and helped to alleviate the full feeling I had after all the meat.


A cocktail that’s perfect for the holidays is the borealis sour ($14). Despite the name, there’s nothing sour about it … if anything it’s sweet from the maple whiskey. Mixed with rye, banana liqueur and topped with a foamy egg white sprinkled with spices it’s a nice alternative to dessert.


Alas, I wasn’t able to work the calories off with music and dancing. But, the visit to Carbon Bar allowed me to have some great conversations and catch up with friends. And really, that is what the holidays is all about. Additionally, I feel the restaurant has improved since my first visit – for example, offering various cuts of brisket on one plate. So, it’s been awarded another 0.5 to round off their score to an eight.

Overall mark - 8 out of 10

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____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!




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