Unique Desserts at Patchmon’s Thai Desserts

Patchmon's Thai DessertsLocation: 2463 Bloor Street West, Toronto
Websitehttps://www.thaidesserts.ca/

I mentioned recently that Asian desserts have a tendency to be an acquired taste.  That is absolutely, positively the case with Patchmon’s Thai Desserts.

But that’s part of the appeal — how often do you get a chance to try something that’s entirely unlike anything you’ve ever eaten before?  There’s something thrilling about that, especially when the thing you’re eating is also delicious.

Patchmon's Thai Desserts

I tried three desserts, and the biggest “whoa, that’s new” was easily the Thai taro custard.  For the most part, it’s not all that unusual — it kind of tastes like a much denser, richer version of creme caramel, with an almost cakey consistency.

It’s also topped with caramelized shallots.

Patchmon's Thai Desserts

It’s weird.  The shallots aren’t just a topping — the whole thing is perfumed with their flavour.  It sounds like it should be off-putting, but oddly enough, it works.

There’s no doubt that it’s unusual, though.  It’s one of those things I ate with a perpetually furrowed brow.  I’ll also admit that I didn’t finish it.  It sat in my fridge for about a week until I finally threw it out.  As much as I liked it, I never particularly felt like reliving that odd sensation of eating dessert that’s also a little bit oniony.

Patchmon's Thai Desserts

The next thing I tried was the Thai coconut layer cake.  Despite the name, it’s actually more of a jelly, which the woman behind the counter explained is made with tapioca rather than gelatin, and which is flavoured with pandan leaves.

This was my favourite of the three.  The texture was denser and creamier than your typical gelatin (it was somewhere between mochi and Jell-o), and the flavour was great, if a bit hard to describe.  It’s vaguely nutty and almost malty.  It’s quite good.

Patchmon's Thai Desserts

The third item was the ta-goe (sweet tapioca with coconut cream).  I didn’t particularly enjoy this one.  The texture — featuring a creamy top layer and a tapioca-infused bottom layer — was quite nice.  But it had a sharply salty, almost sour flavour that I found to be a bit overwhelming.  I have no doubt that it’s an authentic version of that particular dessert, but I think it’s an acquired taste that I haven’t yet acquired.

Tasty Cookies at Cookie Scoop

Cookie ScoopLocation: 1115 Castlefield Avenue, Toronto
Websitehttps://cookiescoop.ca/

I recently mentioned that there aren’t nearly enough cookie shops in the city.  I mean, you can never have enough cookies, but the handful of shops we have in the GTA definitely isn’t enough.

Well, here’s one more, though the location is in an industrial area that’s a bit out of the way (they offer delivery on their website, and I suspect that’s where they do most of their business).

Cookie Scoop

It’s a tiny shop, but they offer a dizzying array of cookies; I decided to get six, and it was exceptionally difficult to pick from the many, many delicious looking choices.

I ultimately went with pistachio milk chocolate, peanut butter Nutella, Mars Bar cookie, Italian milk chocolate gianduja, hazelnut praline (Ferrero Rocher), and milk chocolate brownie.  All the flavours looked so good, though.  I wanted all of them, but that wouldn’t have ended well for anybody.

Cookie Scoop

 

They’re solid cookies, but they have a cakey texture that you only get from cookies that have been engineered to be perpetually chewy.  I’m guessing this is due to their delivery-heavy business, which means the cookies probably won’t be consumed until a day or two after they’re baked, if not longer.

Cookie Scoop

Don’t get me wrong — they’re quite tasty, but I prefer the classic dense and buttery cookies that they serve at a place like Craig’s.  There’s nothing wrong with the cakier variety they serve here, but the crispy/chewy texture of a more traditional chocolate chip cookie can’t be beat.

Cookie Scoop

Still, the flavours were all top notch (I particularly enjoyed the peanut butter Nutella), and despite my minor quibbles with the texture, they’re tasty cookies.

Delicious Ramen at Ryu’s Noodle Bar

Ryus Noodle BarLocation: 786 Broadview Avenue, Toronto
Websitehttp://ryusnoodlebar.com/

A couple of months ago, Ryu’s Noodle Bar made a bunch of headlines by being one of only two non-Japanese ramen joints invited to set up a stall in the Shin-Yokohama Ramen Museum in Japan.

Obviously, a visit was inevitable.

(And yes, technically the place is called Ryus Noodle Bar, without the apostrophe, but I’m not spelling it that way.  Get out of here with that.)

Ryus Noodle Bar

Their specialty is “RYUS rich shio,” which is similar to the porky tonkotsu style of ramen that’s so popular in Toronto, but made with chicken instead of pork.

It’s basically Touhenboku, but better (sorry, Touhenboku, but you’ve been bested).

The chicken-based broth at Ryu’s is fairly similar to what they’re serving at Touhenboku, but with a richer consistency and a more satisfying depth of flavour.

Ryus Noodle Bar

All the issues I had with Touhenboku — the one-note flavour and the greasy consistency — are completely absent here.  Yes, the bowl has an intense chicken flavour, but there’s enough going on that you never get sick of it.  Once you hit the bottom of the bowl, you’re sad to see it end.

And despite its incredible richness, there’s absolutely no greasiness.

I can’t say enough about the flavour — it’s basically like the best roast chicken that you’ve ever had, but condensed down into a soup.

Ryus Noodle Bar

The noodles and toppings are great, too.  It’s topped with a slice of chicken along with the typical chasu (which is delicious); the chicken is white meat, but it’s cooked perfectly, making it incredibly tender.

They suggest you add an egg to the bowl, which is an additional charge, but totally worth it.  The yolk is creamy, custardy, and perfect.  I wish it were a little bit hotter (it was actually quite cold, which is maybe my only significant complaint about the whole bowl), but that’s a minor issue.

Suffice it to say, Ryu’s is a very, very strong contender for the best bowl of ramen in the city.  It’s so good.

The Porchetta at Porchetta & Co.: Still Great

Porchetta & Co.Location: 545 King Street West, Toronto
Websitehttp://porchettaco.com/

Though I’m a big fan of the porchetta sandwich at Porchetta & Co., my tendency is to get tempted by the various fried chicken sandwich specials.  It’s been ages since I’ve had the good old plain porchetta sandwich.

Porchetta & Co.

I was afraid it might have gone downhill.  It’s an outstanding sandwich, but many successful restaurants have a hard time maintaining consistency over the years, and eventually become a victim of their own success.  This is especially true once expansion becomes a factor.

Well, I’m happy to say that this doesn’t seem to be an issue here.  The porchetta sandwich: still outstanding.

Porchetta & Co.

I didn’t see any crackling when I opened it up, which concerned me.  But I guess it was all hiding under the meat, because there was a pretty good amount.  (I could have used more, but then it’s basically impossible to get enough crackling.  I could have an all-crackling sandwich, and I’d still be like “that was pretty good, but it needed more crackling.”)

I also thought the sandwich looked a little lean on first inspection, but again, it was all hiding in there; the meat was super tender, with a perfect amount of tasty fat interspersed throughout.

Porchetta & Co.

It’s a seriously, seriously great sandwich.  The crispy, fluffy bun is as perfect as ever, and the pork itself is still top-notch.  The spicing is subtle compared to some porchetta, but there’s more than enough for it to pack some serious flavour.  That’s not to mention that the milder seasoning allows the natural flavour of the pork to really shine through.

Porchetta & Co.

You can get all kinds of toppings, if you want — in fact, the “House Special” is topped with parmesan, truffle sauce, mustard, and hot sauce.   And certainly, it’s not un-tasty.  But all that stuff is superfluous, and worse, it just gets in the way of the amazing pork.  The porchetta is so tender, porky, and herby; obscuring it with additional sauces and flavours just seems like a shame.

Nachos at Cineplex

Cineplex nachosLocation: 110 Courtneypark Drive East, Mississauga
Websitehttps://www.cineplex.com/Theatres/FoodAndDrink

Yes, I’m reviewing movie theatre nachos.  Big whoop, wanna fight about it?

I actually used to really like the nachos at Cineplex!  They’re junk, but tasty junk.  Or at least, they were.

I haven’t had them in ages, but I feel like they used to be way better.  Maybe I’m crazy.

The nacho cheese sauce used to be salty goo that had almost no resemblance to anything even close to real cheese — and yet there was something oddly satisfying about it.

I’ll admit that it’s quite possible I’m just getting snobbier, but the nachos lacked the junky joys of their previous self.

It probably doesn’t help that the cheese comes in pre-filled containers that are too small to dip chips into.

Cineplex nachos

Seriously, who designed this??  Why not make the cups slightly shorter and wider?  It’s a definite “you had one job” situation.

Even outside of the hilariously ill-conceived containers, the cheese itself seemed less salty, and like it was actually trying to resemble real cheese.  But it did this extremely poorly, so you wind up with something with a neither-here-nor-there flavour that’s bland and unsatisfying.

The chips themselves are exactly as I remember them, at least.  They’re not great (and they always taste vaguely stale), but they’re crunchy and satisfying.

The jalapenos are the clear highlight.  I love pickled jalapenos, but when you buy them at the supermarket, they’re inevitably mushy, with a disappointingly mild level of spice.  These ones have a great crunch and a decent amount of heat.  They take something that would otherwise be mostly inedible and make it tolerable.