food – Page 91 – Michael Eats

Problematic Gelato at Kekou Gelato

Published on October 16, 2018 by Michael NusairLeave a comment

Location: 394 Queen Street West, Toronto
Website: https://www.kekou.ca/

Though ice cream and gelato joints serving Asian-inspired flavours seem to be popping up on an almost weekly basis, I’m pretty sure Kekou is the OG. It might not be the pioneer in the city, but it was definitely one of the first.

They have a variety of unique flavours like black sesame, Vietnamese coffee, and durian (and they must also be doing other things with durian, because the place kinda reeks of the stuff).

I went with rosewater pistachio, and the flavour was superb. The balance between the nutty pistachio and the fragrant rosewater was just right; neither flavour overwhelmed the other, and they complimented each other perfectly.

The texture, however, was a bit of an issue. It wasn’t icy, but it had a thin mouthfeel and a distinct lack of creaminess that was unsatisfying.

The funny thing is, they actually have a sign up in the store explaining that the thin texture is intentional — it is, they claim, a side-effect of the gelato’s lack of stabilizers.

A couple of things about this:

2) Even if this is true — that it’s impossible to make creamy gelato without the use of stabilizers, and that every luxuriously creamy gelato I’ve ever had (both here and in Italy) used some form of chemical magic for its rich texture — then maybe stabilizers are just part of making high quality gelato?

Again, I’m skeptical that this is the case, but I’m sure that making truly great gelato is a skill that takes years to master. If your gelato-making know-how isn’t advanced enough to make it creamy without using stabilizers, then here’s an idea: use stabilizers. Is the ability to smugly claim that your gelato is stabilizer-free really worth selling a subpar product?

It’s not a huge deal — and I’ve certainly had worse — but the fact that they’re coming right out and admitting that they’re selling inferior gelato on purpose is a little bit frustrating.

Tasty Arepas at Maiz

Published on October 12, 2018 by Michael NusairLeave a comment

Location: 3220 Yonge Street, Toronto
Website: https://maizlatinfood.ca/

Maiz is a new-ish Latin joint on Yonge street with a variety of tacos, burritos, and arepas on their menu.

I tried an arepa and quite enjoyed it, but the menu is clearly hit-and-miss. I went with a group of four; two of us got arepas and enjoyed them mightily. The other two got a burrito and a veggie bowl and found them to be mediocre at best.

So who knows! I can’t remember the last time I went to a restaurant where the group was so sharply divided, but the only thing I tried was the arepa, and it was quite tasty.

Specifically, I tried the adobo arepa, which features a whole bunch of braised pork crammed into a toasty arepa (which is a thick corn flatbread traditionally served in Columbia and Venezuela) and topped with pineapple.

The pork was delicious; it had a zippy flavour from the adobo marinade and a very mild kick.

The texture was great –it was shredded, but not too finely, with a nice mix of lean and fatty pieces. And it had obviously been crisped up on a griddle, with crispy pieces throughout.

The pineapple chunks were a bit too large, and the arepa itself wasn’t as fresh as I would have liked, but all in all it was a tasty dish.

Outstanding Japanese Crepes at T-Swirl Crepe

Published on October 10, 2018 by Michael NusairLeave a comment

Location: 510 Yonge Street, Toronto
Website: http://t-swirlcrepe.com/

Creme brulee: delicious. Crepes: delicious. A creme brulee crepe? Yes please.

I will, however, admit that I was skeptical; would this be one of those Instagram-friendly food mash-ups that never should have been mashed up?

Nope, it’s exactly as delicious as you’re hoping it’ll be. Actually, no; more delicious.

My only real complaint is that the top didn’t have the sugary, crackily crispiness that you’re looking for, despite being thoroughly torched.

Other than that, it was top notch. The custard was a little bit too sweet — I suspect that it came from a mix — but it was still quite tasty, and certainly got the job done.

There was also quite a bit of it; every bite had a generous amount of custard, even right at the bottom of the cone.

The crepe itself was the highlight; it was freshly made, with a chewy interior and a lightly crispy exterior that set it apart from the norm. It complimented the custard perfectly.

I enjoyed it so much that I went back a few days later for round two. I tried the Mango Raspberry, and it was just as good as the creme brulee. The crepe had the same addictive crispy/chewy contrast, and the filling featured a great balance of tartness and sweetness, with perfectly ripe chunks of fruit.

Average Mexican Food at Cinco Mexican Restaurant

Published on October 9, 2018 by Michael NusairLeave a comment

Location: 131 Roncesvalles Avenue, Toronto
Website: https://www.cinco.restaurant/

Cinco is an unassuming Mexican restaurant on Roncesvalles that’s been serving up tacos and rotisserie chicken for about a year. Nothing about it particularly stands out, but if you’re in the area, I’m sure you could do worse.

I tried a couple of things. The first was the cochinita pibil taco: “marinated braised pork in adobo, six hour slow-cooked pork belly, queso oaxaca, topped with habanero onions.”

It wasn’t bad, though I wish they had taken the same amount of meat and split it into two tacos, because it’s kind of absurd.

The bites where you get a bit of everything — the shredded pork, the cilantro, the pickled onions — are really good. But there’s such a heaping mound of meat that many (most?) of the mouthfuls are pork, pork, and nothing but pork.

This wouldn’t have necessarily been a bad thing, but the pork was quite dry despite being shockingly greasy (seriously, the amount of oil dripping out of the taco was insane. The entire plate was swimming in it by the time I finished).

Still, it was tasty enough — the adobo-braised pork was tasty, the two blue corn tortillas were nice and fresh (the thin layer of cheese between them was a nice touch, but it was a bit too subtle to add much to the overstuffed taco), and the mouthfuls with a bit of everything had a nice balance of richness from the meat and acidity from the pickles.

I also tried the the chicken quesadilla, a daily special. This was a bit of a head-scratcher; it was filled with pieces of plain chicken, and… that’s about it. No cheese, no other ingredients (that I could taste, at least), just a whole bunch of stale-tasting chicken chunks. But it was fine, I guess — especially once I started dipping it into the pool of porky grease from the taco.

Tasty Fried Dumplings at Sang-ji Fried Bao

Published on October 8, 2018September 5, 2019 by Michael NusairLeave a comment

Location: 1 Byng Avenue, North York
Website: None

Sang-ji bao are basically like a traditional soup dumpling’s (a.k.a. xiao long bao) more rugged cousin. They’re pan fried, with a slightly thicker skin and a dark brown crust on the bottom. Soup dumplings are delicious, but if you want something a bit more hearty, sang-ji bao’s got your back.

And as you’d probably guess from the name, Sang-ji Fried Bao specializes in the stuff. I was pretty excited to try it.

We started with the scallion oil noodles, an absolutely delightful flavour-bomb of oily (but not overly greasy) noodles topped with peanuts and fried scallions. The peanuts offer a nice crunchy contrast to the chewy noodles, and the imposingly dark fried scallions are packed with flavour and immensely satisfying.

I liked this dish even more than the fried dumplings.

The sang-ji bao were certainly nothing to scoff at — they’re pleasingly porky and packed with scalding hot soup. The wrapper is a bit too thick, however, and the whole thing is a touch on the bland side.

Still, it’s got that satisfyingly crispy bottom, and the whole thing is tasty enough, even if it’s not the best version of these things that I’ve ever had.