CLOSED: Day and Day Soup 百家小廚 (Richmond Hill)

Posted on Friday, July 05, 2013 by
Location: Richmond Hill, Canada
Address: 280 West Beaver Creek Road, unit 20
Type of Meal: Dinner
Day and Day Soup is likely the smallest Chinese restaurant I’ve ever been to with only seven tables located in a square non-decorated dining room.  It’s certainly a family affair, with the husband working as the chef and wife & mother acting as servers.  So, although the surroundings are unimaginative – plastic table cloth, multi-coloured tissue paper menus taped along the wall - I can look past that since there’s something appealing about a family making dreams happen.

 Given it was a large family dinner, we preordered the partridge soup which is cooked for hours with a plethora of other ingredients including chicken feet, snow fungus, sea coconuts, dried orange peels and other herbal ingredients.  The soup literally arrived in a huge pot and was easily sufficient for thirteen of us to have two bowls each.  After hours of boiling the broth is infused with a deep fowl flavour but still light.  Chinese people prefer partridges to chicken as it’s much leaner so the resulting soup isn’t as oily and believed to be healthier.


Day and Day also serves a large lobster ($8.50 per pound with lobsters being 5+ pounds each) that’s done three ways:
-       Its tail, yes that entire plate pictured is just from the tail, is stir fried with supreme sauce.  The lobster was cooked well and the sauce was savoury without being overpowering.


-       The claws and legs were broken up and steamed with garlic and rice wine on top on bean thread vermicelli.  This is one of my favourite ways to have lobster, mainly because I love eating the vermicelli which soaks up the lobster juices.  Sadly, Day and Day cut up it up too much and it was overcooked that it ended up being soggy and clumpy.


-       The roe was mixed into fried rice and infused the rice with such a great rich flavour.  My husband and I thoroughly enjoyed this dish.

 

 The next entree, three cups duck, was another hefty portion.  It’s said to be named three cups due to the flavouring ingredients – a cup soy sauce, sesame oil and Chinese cooking wine. Braised in a clay pot with chunks of taro, hunks of ginger and loads of other Chinese herbal spices, the duck is flavourful from all the braising. Unfortunately, the presentation of the dish could be improved as the duck was chopped into such small pieces that they were indistinguishable and bony looking.
 

 Other meat dishes we ordered included free range chicken with ginger and onion.  The chicken was tender and fragrant for the ginger and onion.  It is less salty compared to other restaurants, but it is a good option for people looking for healthier alternatives. 

 

 Day and Day’s version of the beef and broccoli was tasty with the beef tenderloin stir fried with a black pepper sauce, which added some zing to the dish.  The broccoli was just blanched so a bit bland so you really need to dip it into the sauce.

 

 I’m on the fence about their sweet and sour pork.  On the plus side was the pork was extremely crispy and the sauce not overly thick but still tangy. However, the pieces of pork were much too small and unevenly cut so that the small pieces were dried out and hard.  Additionally, it was one of the most unappealing looking sweet and sour pork dishes I’ve ever seen given there was nothing added (i.e. bell peppers, onion or pineapple) to give it colour contrasts.
 

 For vegetables, we ordered water spinach (“hollow vegetable” in Chinese) with fermented tofu and chilies.  The vegetable retained its crispiness and had a hint of the fermented tofu taste without being too salty.  For those who have never had preserved tofu it’s an acquired taste and sometimes adds an alcohol smell to dishes. It’s made from soybeans brined in a salt, rice wine, sesame oil and vinegar for a long period of time.  Due to its fermentation process the tofu ends up being firm and creamy with a consistency similar to blue cheese.

 

 Another vegetable dish we had was stir fried yu choy with prince mushrooms.  It’s a very simple dish of two ingredients with salt and oil.  Day and Day provided a very generous amount of prince mushrooms.
 

 A large order of stir fried clams with black beans sauce was another seafood entree.  I was surprised with the sheer number of clams given in the dish.  The sauce wasn’t as flavourful as I like it (compared to other restaurants like Congee King), but they still tasted good and was likely better since we weren’t eating rice with our meal.  
 

 Given my uncle is an avid fisher; we brought two of our own freshly caught green sea bass to the restaurant.  Day and Day will actually cook the fish for you for only $4 per fish.  Since they were fresh, we just got them steamed with green onion and soy sauce.  It was cooked well so that it was done throughout but still tender.
 

 The last dish was the deep fried oysters in a honey sauce.  Unfortunately, I can’t comment on it as I skipped the dish but my other family members seemed to enjoy them.

 

 Overall, the chef is good and cooks everything well in terms of doneness and flavour.  Dishes don’t taste as strong as other places but are a healthier option as Day and Day uses less oil and salt.  The dish presentation needs tons of work given most arrive unadorned and haphazardly thrown onto a plate.  Additionally, they don’t provide side plates with their place settings so it’s really hard to take more than one thing at once.  But, given their low prices, Day and Day is really a no frills type restaurant that offers good value. 

Unfortunately, they were unable to provide us with an itemized bill so I can’t advise you on each dish’s price.  However, the total for all the above dishes was only $258.14 (including taxes) and our dishes were super-sized given our party size.  There were thirteen of us and we had leftovers so what we ordered could easily feed fifteen.  As a warning, you will need to go to the restaurant with someone who can read or at least speak Cantonese as the menu is in Chinese only.  Day and Day is certainly a hole-in-the-wall place that only locals know about.


 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!
For further general discussions about this blog please refer to http://gastroworldblog.blogspot.com/2012/09/welcome-to-gastro-world.html

CLOSED: Aragvi (Toronto)

Posted on Monday, July 01, 2013 by
Location: Toronto, Canada
Address: 832 Sheppard Avenue West
Type of Meal: Dinner
Having never heard of Georgian cuisine, I was inspired to visit Aragvi after Chef Matt Blondin tweeted enthusiastically about his dining experience.  After some research on Wikipedia, I learnt that Georgia is an independent country located on the Black Sea coastline, neighbouring Russia, Turkey, Armenia and Azerbaijan. Their cuisine is a combination of Middle Eastern and Mediterranean influences filled with bold flavours and fresh herbs.


Aragvi is located in a small run-down plaza off of Sheppard Avenue sandwiched between a salon and computer store.  I’ll admit, I had my doubts about the restaurant based on its appearance and less than ideal looking neighbourhood, but am glad we ended up eating there.
The most interesting section of their menu, to us, was the appetizer pages where dishes sounded exotic and offered a chance to try something new.  So, we decided to order a few appetizers and one main to share.


Our first dish, was the Georgian-style eggplant roll ($7.50), located in the cold appetizer section.  The dish was beautifully presented with deep yellow pan fried (?) eggplant rolls topped with vibrant pomegranate seeds and tons of chopped coriander.  Inside the eggplant was a flavourful paste made from walnuts, loads of garlic, more pomegranate and other spices.  To be honest, I wouldn’t have been able to tell the filling was walnut if it weren’t written on the menu; it was smooth and almost had a thick babaganoush consistency to it.  Being a garlic lover, I thoroughly enjoyed the flavourful filling and loved the contrast of the sweet bursts of pomegranate.
We had to try the adjarian hachapuri ($8), a Georgian cheese bread formed into a football shape and topped with a raw egg.  The bread arrived piping hot and just crisped up around the edges.  Our friendly waitress advised us to scramble up the egg while everything was still hot and then break off bits of the bread and dip it into the gooey mixture.  The bread tasted more like salted pizza dough, light from the air pockets, yet still had some chewiness to it.  In the middle, the bread was filled with a suluguni cheese which is the consistency of mozzarella but has the salty brininess of feta.  It’s a very heavy dish that definitely needs to be shared and was delicious but a bit too salty for my taste. 
The Georgian version of perogies is a khinkali ($1.35 each; minimum order of 5).  They are steamed and arrive looking like large versions of the Shanghainese soup filled dumplings (siw long bow).  Our waitress advised us that they should be eaten with our hands by grabbing onto the pinched top and biting into the side and sucking out the juices. Filled with seasoned minced meat (based on Wikipedia is usually beef and pork or sometimes lamb), the khinkali was delicious and one of my favourite dishes of the night.  The dough was like a thicker dumpling wrapper which kept in the lovely juices.  Meanwhile, the meat mixture is tender and well-seasoned with a hint of spiciness to it.  
Chanakhi ($12) a veal stew with potatoes, onions, garlic, eggplant and coriander arrived next in a traditional clay pot.  It can be made with any type of meat with the most popular being lamb.  Aragvi’s version was made from tender veal that was bursting with flavours.  The slow cooked stew let out such a wonderful fragrance.  Next time, I’m going to order it with their plain Aragvi bread so that I can dip and soak up the magnificent sauce.
Aragvi has a small dining room consisting of about six tables.  Unfortunately, because of the small establishment, the dining room gets a bit smoky. So, don’t make plans to go anywhere after dinner as you’ll end up reeking from the food.  Nonetheless, there is a lovely home cooking feel to the place as the women bring out the dishes and converse with you.  Their friendly hospitality was great for someone who has never had Georgian food as they were able to explain the dishes and make suggestions as to what you may prefer.  With their extensive menu there are still so many dishes I want to try that a return visit will be required.   
 
Overall mark - 8 out of 10


Like the blog?  You can now follow me on twitter for notifications - https://twitter.com/GastroWorldBlog

 ____________________________
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!
For further general discussions about this blog please refer to http://gastroworldblog.blogspot.com/2012/09/welcome-to-gastro-world.html

CLOSED: Momofuku Shoto (Toronto)

Posted on Saturday, June 29, 2013 by
Location: Toronto, Canada
Address: 190 University Avenue, 3rd floor
Type of Meal: Dinner

I love tasting menus! How can you not like the chance to give up all decision making and just relax and eat whatever’s put in front of you? It’s often through tasting menus my palette is expanded as I’m forced to try ingredients and techniques that may otherwise sound unappealing.  Shoto, the swankiest of the restaurants in the Momofuku complex, offers a 10-course option for $150 (an extra $80 with wine pairings). 

Indeed, there are various tasting menus available throughout Toronto, what differentiates Shoto is their “chef’s table” seating.  Twenty two patrons sit in its kitchen around a bar banquette so you get to see the masters at work.  When a dish is ready, the chefs serve you and explain what the ingredients in each dish; you’re welcomed to ask questions and inquire about what you see and eat.  It brings a sense of casualness to the experience, which fits into the fancy but laid-back Momofuku brand. It’s almost like you’re visiting Chef Mitchell, Peter and Jed at their home and they’re whipping things up for you to try.




 Shoto's dining area (1)

If you’re afraid of smelling like food due to the proximity to cooking, don’t worry.  An industrial sized venting system sucks everything up so not an ounce of smoke reaches you.  The chance to see all the chefs at work is really something, especially if you’re a business nerd and love analyzing a restaurant’s operations.  They work to a well-strummed precision despite patrons coming in at various times. There is definitely no manic yelling and slamming of dishes that’s portrayed in Hell’s Kitchen. 

 However, before you get to sit in one of the surprisingly comfortable supple leather bar stools, you have to get a reservation first.  Shoto, like Ko in New York, is online reservations only and as they come up you better book quick if you want a Saturday.  Luckily, Shoto’s reservation system is more forgiving than Ko given you’re allowed to book further in advance (four weeks vs. 10 days) and there are more seats up for grabs (22 vs. 12).  So, if you can get to a computer by the early afternoon of a Sunday you should be able to get a Saturday.

 Upon sitting down, complementary still or sparkling water was served by a friendly waitress.  Almost immediately after she leaves, we’re greeted by Chef Jed who presents us with a chewy bread roll to munch on while perusing the drink menu.

Bun (2)
A selection of amuse-bouche arrives shortly thereafter.  We were presented with:
A cube of sticky rice, charred on top, and dipped in salted fat.  Despite its description, it was delicious and light tasting. The rice, a sushi consistency, with a hint of vinegar and smokiness to it.  It was a great preview of what’s to come – Asian inspired dishes with a luxurious twist.
Charred crispy rice with fat (2)

Slivers of marinated chilled beef tendon arrived next.  Shaved paper thin these tasty slices release a great burst of flavour on the tongue.  If you’ve ever visited a Chinese banquet and have the assorted barbeque meat appetizer, it tastes like the smoked pork hock with rice wine (fun tai) except a crispier texture.

 
Shavings of beef tendon (2)

A small cup of curry mousse with Dungeness crab finished off the amuse offerings.  Pieces of plain crab sit at the bottom covered with a light and bubbly mousse foam.  The mixture releases just a hint of heat that hits the back of your throat.
 
Curry with Dungeness crab (3)

 The first dish was spot prawn with house made XO sauce, slivers of snap peas and orange zest.  My first experience of having shrimp sashimi style was interesting but has made me realize I prefer them cooked.  Unfortunately, the soft gummy texture of the raw prawn didn’t appeal to me.  But, the spicy XO sauce and crisp sweet raw snap peas helped mask the peculiar consistency and made it bearable.
Spot prawn (4)

A dry-aged rib eye sashimi arrived next which was beautifully presented.  The beef was so tender the knife could the thrown away with the fork cutting through it like butter. Pieces of crunchy bacon, creamy green peppercorn sauce and bursts of lumpfish roe added a wonderful mixture of textures and saltiness to the rib eye. 



Shoto’s next dish pays homage to barbequing during the summer – teriyaki glazed octopus with warm potato salad.  The pan fried octopus retained a chewy tenderness with a hint of smokiness.   The potato salad is actually the consistency of lumpy mashed potatoes and sits in a pool of thickened chicken stock and parsley(?) oil.  Topped with stalks of roasted ramps and slivers of pickled red onions the dish is a cacophony of flavours.



Next came my favourite dish of the night, the pea custard.  Deep in the bottom of the bowl is a spring pea egg custard, which was a lovely silky texture and beautiful mint green colour.  Topped with shaved radishes, micro greens, trout roe and goat butter it was a great dish where every bite brought new flavours and textures.  A soft boiled pickled quail egg was also in the dish, which was an interesting addition but, in my opinion, ruined the rest of the flavours.



Heavier dishes began to arrive after the pea custard.  To start, we were served chicken liver tortellini tossed with morels and fava beans. Another first for me was trying chicken liver; piped as a smooth mixture inside the pasta you really couldn’t tell it was liver since it was so light tasting.  Overall, the dish was good but nothing rave worthy like the nori spaghetti served with Shoto’s earlier menus I keep hearing about.
Following, was trout topped with a foamy tomatillo and jalapeno sauce.  I believe the fish was cooked sous-vide style and arrived at a perfect doneness. The sourness of the tomatillo was a refreshing alternative to citrus and the jalapeno adds a zing of heat to the palette.  Additions of spears of asparagus were appreciated given the lack of vegetables in the earlier dishes.  I only wish the chunks of almonds at the bottom of the dish were left out, somehow nuts and fish to me don’t really go.
The following dish was presented as “pig face stir-fry”, which although sounding off putting was decent.  Consisting of various parts of the pig’s head including braised (?) tongue, prosciutto like shavings of jowl (i.e. cheek) and crispy pieces of fried ear, it was certainly a medley of firsts for me.  Surprisingly, the tongue wasn’t as horrible as I expected, it resembles an octopus tentacle with a hint of sausage taste.  On the side, a pork consommé accompanying the dish was a miss for me.
Continuing with the meats, lamb, the largest dish of the night arrived.  Since we were the later seating we had the pleasure of previewing the dishes before us.  After seeing the lamb being served to other eaters I was excited to try it.  

All too often, the things you look forward to the most are the biggest disappointment.  There was nothing wrong with how the meat was cooked – it was tender and well-seasoned.  The let-down was from the piece of lamb they chose to serve me where 80% of it was either fat, hard cartilage or bone; there was simply nothing to actually taste!  Meanwhile, my husband’s portion was miles better than mine.  Given Shoto is charging patrons $150 per meal, quality control is extremely important and the cut of lamb that I was presented should have never been served. 
Nonetheless, I enjoyed the cool cucumber geleé gratin and yogurt sorbet paired with the dish.  Both were unexpected yet went well to lighten-up the heavy piece of meat.  Unfortunately, in my case, there just wasn’t any meat to actually eat it with.

“Cucumber”, the first dessert, was a good transition between savoury and sweet as it was somewhat neutral.  Despite its haphazardly put together appearance, it was a delicious mixture of uncommon flavours.  A sweet condensed milk gelato sat on top of cubes of chewy mochi and topped with an herbal lime and juniper granita.  The dish was refreshing and a good interpretation of something for the summer.

The last dessert and dish for the night was more common – vanilla cake soaked in poached rhubarb syrup with raspberry (?) sorbet and drizzles of crème anglaise.  All were good but nothing exciting like the cucumber dessert.  However, I did like the touch of watching the chefs grate frozen white chocolate and pine nut ganache over everything.   


The tasting menu varies depending on the availability of ingredients, but each season has core dishes.  We were advised the offerings we were served would begin to change over the next few weeks, so if any of the above sound delicious to you, book quick before they are gone!

 Shoto may be fine dining, but it has an unpretentious attitude I appreciate. Everyone is friendly and down to earth; simply a great place for people who like good food but not the snootiness that can come along with it.  All staff from the chefs, waitress and beverage director makes you feel at home and invites you to drum up conversation with them.  

 Overall, I was expecting more from the experience.  With the exception of the lamb, there was nothing devastatingly unacceptable with the menu; but, there was also nothing overly memorable and rave worthy.  In the end, Shoto’s worth a try, I’m just not sure if multiple return visits are warranted.

Overall mark - 7 out of 10

Is That It? I Want More!

Other Gastro World posts similar to this:



Woods (Toronto)

Posted on Sunday, June 16, 2013 by
Location: Toronto, Canada
Address: 45 Colborne Street
Website: http://woodsrestaurant.ca/
Type of Meal: Dinner

Colborne Lane, during its pre-Origin days, was my favourite restaurant in Toronto.  I was slightly disappointed to hear about its closure, but it had to be done given Chef Aprile’s attention was divided and Colborne’s innovated streak slowly waned. So, when I heard news of Woods opening, I had to go pay a visit – even if it was just a quick after work dinner. 

The interior has been redone to add lighter and brighter touches.  Woods, named after Chef Bruce Woods, aptly describes the restaurant’s décor.  The entire dining room features it!  From the wooden beams & flooring leftover from Colborne Lane, the large  chandelier at the entrance and even the fabric on the bar stool & bench seats.  The hints of white does open the space up as somehow Woods looks larger than the former Colborne.

Even a weeknight dinner requires a cocktail and Woods menu has a limited but good offering of them.  The sparkling ginger ($10) sounded interesting with a mix of whisky, ginger and prosecco.  This is a great cocktail for someone who doesn’t like them too sweet or too strong, the whisky is toned down by the dry prosecco and without simple syrup.  Fresh cubes of ginger sit at the bottom of the flute so that every bubbly sip is filled with an aromatic and flavourful hit.




 

Following the cocktail, a staff member came around with a basket of bread offering sourdough or whole wheat.  I opted for the dense but soft sourdough.  Sadly, there was nothing to rave about; for a restaurant that’s “fine” dining I would have hoped the bread be at least warm.

As a warning, Wood’s portion sizes are quite small so you will need an appetizer.  Since it was a quick dinner, we went with just mains and after seeing my choice of roasted Muscovy duck breast ($28), I knew I’d be hungry later in the evening. 
 



Regardless, the duck was cooked to a perfect rare despite an amazingly rendered and crispy skin.  Sliced thinly, each piece was tender and flavourful; I just wish there was more of it! The accompanying ingredients - dried cherries, what seemed like dehydrated shredded meat and oil filled deep fried croutons - could be improved.   All the ingredients were dry and so strong that for me over powered the delicious duck. 

It’s refreshing to see a Chef actually be at their restaurant, during our visit Chef Woods calls out a friendly goodbye from behind the bar during our departure.  Hopefully, this trend will keep up as its predecessor would prove that once the Chef’s attention is gone, all too often the restaurant starts going downhill.  

Although I wasn’t blown away by this experience with Woods, I wouldn’t mind returning and trying some of their other dishes – the scallop appetizer and rib eye entrée ordered at neighbouring tables looked delicious.  It’s doubtful it’ll ever become my favourite restaurant in Toronto (that title has yet to be filled), but Woods shows promise to become a “treat yourself to a nice dinner” place – just as long as you’re not too hungry.


 Overall mark - 7 out of 10


Like the blog? You can now follow me on twitter for notifications - https://twitter.com/GastroWorldBlog

 ____________________________
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!
For further general discussions about this blog please refer to http://gastroworldblog.blogspot.com/2012/09/welcome-to-gastro-world.html

Blackshop (Cambridge)

Posted on Saturday, June 15, 2013 by
Location: Cambridge, Canada
Address: 595 Hespler Road
Website: www.blackshop.ca
Type of Meal: Dinner
Blackshop is located on a busy street with plazas of motels, retail stores and restaurants.  Despite the chaotic big box store surroundings, the restaurant is beautifully decorated with a decent sized patio and various dining areas each with its own comfortable design and charm.
Excited to see goulash ($7) on the menu, I ordered it as a starter.  Sadly, it was a huge disappointment.  There was so much wrong with it that I’m surprised no one tasted it and decided it was unfit to serve! 

Firstly, it was a tepid temperature and had absolutely no flavour.  My fond memories of the goulash I had in Germany and Austria was a flavourful hearty stew with a hint of spice from the paprika.  Blackshop’s goulash was completely tasteless and I had to add a liberal portion of salt just to give it any flavour.  Worst of all, the consistency was overly thick and had a grittiness to it.  My only hypothesis for this awful texture was the thickening agent they used was not diluted into a slurry or tempered prior to adding it to the boiling liquid.  Regardless, they should immediately remove this from their menu.
My husband’s Caesar salad ($8) was much better and judging by the number of other patrons who ordered it is the safer bet as an appetizer.
Luckily, their entrees were an improvement and arrive in huge portions.  The short ribs in the beef bourguignon ($24) were tender and topped with a thick hearty sauce with tons of sliced mushrooms.  The smooth and creamy mashed potatoes went well with the relatively lean beef. 
Their menu descriptions are surprisingly detailed and described the beef bourguignon to be accompanied with “carrot flowers”.  I was interested to see what these would be given I didn’t think carrot tops sprout flowers.  In reality, they were just regular carrots cut into blossom shapes.  
My husband opted for the featured fresh fish of seared tuna ($35).  Apologies for the blurry photo but I had to quickly snap a photo before he dug in. Three decent sized portions of tuna arrived, which by itself was bland but when combined with the miso broth was flavourful.  This is an excellent dish for the summer with the light ginger & onion flavours and medley of carrot, bok choy, napa cabbage shiitake and enoki mushrooms.  I only wish they blanched the vegetables prior to serving as raw bok choy and enoki mushrooms have an unpleasant spongy texture.

 Blackshop did have pleasant friendly service.  Our waiter, despite having to look after a large number of tables, was attentive and repeatedly checked in to make sure we were okay.  I’m sure if I could have brought myself to send back the goulash they would have addressed my disappointment.  Overall, Blackshop is a comfortable restaurant with large portions and perhaps would be a good place to order a simple lunch on their patio.  My only advice is to stick with the basics (the steak frites looked decent) and leave the more ethnic dishes to other chefs.


Overall mark - 5.5 out of 10

Like the blog? You can now follow me on twitter for notifications - https://twitter.com/GastroWorldBlog

 ____________________________
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!
For further general discussions about this blog please refer to http://gastroworldblog.blogspot.com/2012/09/welcome-to-gastro-world.html


Cho Sun Ok (Thornhill)

Posted on Saturday, June 08, 2013 by
Location: Thornhill, Canada
Address:  7353 Yonge Street
Type of Meal: Dinner

Although Cho Sun doesn’t offer an extensive menu, they do offer many of the popular dishes with a concentration on cold noodles given a quarter of their menu is dedicated to naengmyeon combos.

Given Cho Sun’s focus, we had to start with a bowl of bibim naengmyeon (spicy cold noodles) with a side of galbi (beef short ribs) ($17.95).  My first experience with this temperature challenged carb was at Dahn (http://gastroworldblog.blogspot.ca/2013/03/dahn-thornhill.html) and found it refreshing with great textured noodles. 

At Cho Sun, we decided to try the spicy version, which instead of being in a broth sits in a spicy dressing made from gochujang (red chili paste).  Disappointingly, it wasn’t very spicy despite the sauce’s scary shade of red.  Rather, the noodles were sweet with a hint of heat at the end.  Cho Sun also serves it with arrowroot noodles which are less “springy” in texture, comparable to a thinner soba noodle.  Sadly, that amazing texture of Dahn’s clear noodle, the highlight of the dish, was missing.
 

The naengmyeon can be purchased alone or with sides of various proteins.  We selected galbi which was flavourful but unfortunately a bit “grizzly”, so although tender, was tough to bite through.


 

Another popular dish is the seafood tofu soup ($8.95) which is really a hearty stew eaten as a main.  Cho Sun’s was chocked full of ingredients including silken egg tofu, small pieces of calamari, shrimp, scallops and mussels. Served with a bowl of black rice (actually purple in colour), it’s a filling and comforting meal.  A thick savoury spicy stew, it’s served in a piping hot stone bowl where it retained its temperature throughout the whole meal.  The tofu soup was my favourite dish for the night. 

 

Cho Sun’s steamed dumplings ($6.95) arrived in thin wrappers and stuffed with plenty of pork and vegetable filling.  Although served with a side of dipping sauce, neither was really flavourful so ended tasting bland.  Either the filling or the sauce needs to be saltier to bring some zip to the dish. The dumplings could be improved by serving them in a warm steamer basket, rather than a cold plate, so they could retain their temperature better.


Like most Korean restaurants, a variety of side dishes also accompanied our meal.  They were all some sort of vegetable (turnip, eggplant, watercress, bean sprouts, cabbage), which went well with the predominantly carb and protein dishes we ordered. I only wish they gave us more, given it seems like they serve the same amount regardless of table size.


Overall, Cho Sun serves a good selection of staples but doesn’t execute any of them to an extraordinary level.  Nonetheless, during our week night visit they were surprisingly busy with a constant stream of predominantly Korean clientele.  So, although I wasn’t impressed, Cho Sun must be meeting someone’s expectations?


Overall mark - 6 out of 10

Like the blog? You can now follow me on twitter for notifications - https://twitter.com/GastroWorldBlog

 ____________________________
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!
For further general discussions about this blog please refer to http://gastroworldblog.blogspot.com/2012/09/welcome-to-gastro-world.html

Pho in the GTA

Posted on Sunday, June 02, 2013 by
Recently the Japanese ramen has been taking over Toronto with bowls of oily soup and hunks of tender meat. Although ramen is good, I can't help but go back to its Vietnamese cousin - pho. It still offers the comforting combination of hot soup and carby noodles, but with the added benefit of fresh vegetables and less oil.

With so many locations, options are endless. Many reviews and articles have been written about downtown pho locations. But what if you live north of Bloor where should you go? I've visited a few uptown locations and here's my take. Keep in mind that some of the restaurants are chains so they have other locations throughout the city. I haven’t gone to any of their other sites so can’t vouch if everything is identical.

My "Go-To" Location

Location: Pho 88
Address: 325 Bamburgh Circle
Website: www.pho88.ca

Pho 88 isn’t really the best at anything but was the restaurant my parents brought me to as a child, so I can’t help but feel nostalgia towards it. There’s something about it that offers a homey feeling to me, so I love to stop by after coming back from a long vacation.

My pho of choice is the small well done flank with tendon ($6), which surprisingly is a combination rarely found at other locations. Most connoisseurs like their beef rare and to have it cooked table side in the broth. My preference is to have the meat cooked to begin with in order to retain as much heat in the broth as possible, especially after adding in the cool vegetables. The tendon is a great addition but has to be small pieces cooked for long periods of time to get it to the sticky glutinous jelly consistency I enjoy - Pho 88 nails that down.

Their broth is saltier than the others so it’s a matter of preference. But, since the beef, noodles and vegetables (bean sprouts and basil) are not seasoned I like the broth to be savoury to bring everything together. Additionally,their bowls contain more onions (chopped green and shavings of white) which add a nice aroma to the soup.

Pho 88’s biggest problem is inconsistencies. Sometimes the broth and spring rolls are amazing and other times just okay. I find they are surprisingly at peak performance during weekends when they are busiest. Normally, their pork and shrimp spring rolls($3.50) are crispy and the filling a good mix of pork, veggies and vermicelli noodles. On this occasion the filling was a tad mushy because of adding too much taro into the mix, but they still had their usual crispiness.

Overall mark - 8 out of 10


Where You Go for Vegetables and Spring Rolls

Location: Pho Metro
Address: 2057 Lawrence Avenue East

Pho Metro is a recent find for me located in a small strip mall where you’d never notice it unless you knew where to go. With the smallest capacity, this place gets busy during peak hours. Luckily, service is lightening-quick with bowls arriving minutes after placing your order.

Included in their plate of vegetables are the normal bean sprouts, basil and lime wedges; but, they also offer long coriander which I haven’t found anywhere else. The coriander looks like a thick long blade of grass and tastes like a fusion of chive and mild coriander.


The broth of Pho Metro’s noodles ($5.95) is clearer than competitors and almost has a consume quality to it. Not offering a cooked beef option, I wrote it in and unfortunately the beef arrives shrivelled and unappetizing looking. It’s likely because they use a leaner cut of beef so it’s relatively dry, although still tender given its tissue paper thinness.



The cigar thick spring rolls ($4.50 for 2 or $7.50 for 4) are the best I’ve ever had with a filling where you can actually taste the pork. They are crispy and have an airy delicate centre; I could easily have two to myself! As a warning, Pho Metro’s spring rolls are served piping hot (coming from someone who can handle hot temperatures), so you may want to hold yourself back and let them cool down a bit.


Overall mark - 8.5 out of 10


Where You Go for the Cleanliness

Location: Pho Vietnam
Address: 3262 Midland Avenue
Website: http://phovietnamfamilyrestaurant.com/

Recently opening a new location on Midland Avenue, Pho Vietnam's dining room is one of the most opulent and cleanest I've seen. Consisting of individual tables (rather than the long communal set-up), relatively comfortable chairs and clean wood panelling it’s a location for those who may be squeamish about the regular hole-in-the-wall surroundings.

Also, they are one of the only restaurants that serve their side of bean sprouts pre-boiled, if e-coli is something that troubles you.



Strangely, they do not offer a well done beef only option (I’m sure they may if you specially request it), so I opted for the rare & well done beef pho ($6.50). Pho Vietnam also offers a choice of noodles – dried or fresh. The fresh version has a smoother texture but I find it too soft. Rather, the tried and true dried version, which of course is rehydrated before serving, has the springiness I like.

Pho Vietnam is likely better for those that are health conscious. Their broth is bland for me but is good for those who are watching their salt intake and the thinly shaved beef is much leaner than most. Sadly, during my visit, the broth wasn’t hot enough so quickly became lukewarm after adding all the vegetables.

The pork and shrimp spring rolls ($5.50) were extremely crispy, to the point that it may have been too crispy as it seems like they were rolled in two layers of wrapper. Sure, crunch is great, but a really good spring roll also has an airy “light” middle, so I found Pho Vietnam’s version a bit dense.


Overall mark - 7.5 out of 10


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