Custard tart from Tatin Bakehouse

I figured Tatin Bakehouse was probably worth checking out after reading about their Michelin connection in Toronto Life, and yeah, it’s a delightfully unique little bakery.  I tried the custard tart, which is impeccably made, with ultra-rich custard, a delicate brûléed top, a tasty layer of chewy black rice, and a perfect crust.  But between its slight salty kick and ultra-restrained sweetness, it’s right on the line between sweet and savoury, and barely feels like a dessert.  To be fair, I had just blown out my palate somewhat with a garlicky shawarma wrap, so it’s possible that this was my fault, but I appreciated this more than I enjoyed it.

I actually checked out the bakery a second time a few weeks later and tried the chocolate croissant, and I will admit that it left me wondering if I gave the bakery too much credit on my first visit; it looked good, but it was dry, had almost no buttery flavour, and had such a stingy amount of chocolate that you could barely taste it.

Sushi burrito from Mi’Hito Sushi Laboratory

I’m sorry, Mi’Hito Sushi Laboratory, but your flagship product should not exist.  Sushi should not be a burrito.  To be fair, the stuff they serve here is less of a burrito and more of an oversized, uncut maki roll.  And it was totally fine — eating it wasn’t an unpleasant experience.  I ordered the Rising Sun burrito (“tuna, lettuce, cabbage, avocado, tempura crunch, tobiko, carrot, crab meat, green onions, and spicy mayonnaise dressing”) and it was tasty enough.  There was a decent amount of good quality tuna, and the other fillings were solid.  But it’s so fat that you can never really get a satisfying bite; sometimes you get mostly tuna, and other times, mostly plain veggies.  That’s not to mention the nori, which was oddly difficult to bite into.  It was all basically enjoyable enough, but I would have much rather just been eating normal sushi.

Malaysian Sandwiches at Breakfast ING

I tried a couple of sandwiches at Breakfast ING, a small Malaysian restaurant inside a bubble tea joint: the house special (“pork loin marinated with house special recipe, fried egg, cabbage, and peanut butter”) and Malaysian street style (“4oz ground beef with a taste of M’sian spice, tomato, fried egg, lettuce and sweet & spicy sauce”).  Neither sandwich particularly blew me away (the third slice of bread feels superfluous in both, and only serves to dry out the sandwich), but they were both pretty tasty.  The fact that they were nine bucks each for a couple of reasonably hefty sandwiches certainly doesn’t hurt.