Bake Code (2) - Earl Grey Tea Flute & Mentaiko Baguette

Update on Bake Code Bakery - I have to admit, it is a bit of a let down when something you want to try is not there...so I was super excited when a couple of weeks ago (gosh, it's been a while!), I finally got to try the Earl Grey Tea Flute and Mentaiko Baguette. Happy to say they were very good! 

Mentaiko was savory and the baguette was crisp (be aware that it is a toasted baguette making it extra crispy).   The fish roe gave it a nice umami flavour and the butter spread has a hint of wasabi flavour (you can't tell by looking), just enough to be enjoyed.  So yummy!!

Earl Grey Tea Flute - the bread was nicely flavoured with the tea and although I was expecting the inside cream to be earl grey tea flavoured, it was actually whipped butter and sugar; still good though and worth a try. 

 

On my last visit, I did see the lemon tart and was going to get it but it was quite tiny!  I guess for $3.50 (or around that price) it won't be the size offered at French patisseries.  Anyway, can't wait to have these again or try even more breads.

 

Lamesa Filipino Kitchen - Hand to Mouth Dinner

A friend of mine was celebrating a birthday and she wanted to try out Lamesa Filipino Kitchen, specifically for their "Kamayan" Hand to Mouth Dinner.  It looked like a wonderful spread of food so I was more than happy to join.

Items on the menu
(We had grilled eggplant instead of okra and a pandan rice cake instead of ube cornbread)

The food is characterized as "modern" Filipino cuisine. Filipino cuisine was described to us as a mix of Chinese, Malay, and Spanish flavours and they tried to add a few twists to modernize it a bit at Lamesa.  The owner and chef "plate" the food for you on the banana leaves and explain a little about what you are being served.  This is really nice and why reservations are necessary.  The menu reads like there were quite a number of "dishes" but the first few items are actually sauces.  Despite this, we were still satisfied with what was offered (personally I would have liked larger vegetable portions though but that's just me...).

Favourite of the night were the clams, the lechon lettuce wrap, the garlic rice and the fried chicken.  I loved the flavour of the clams! Most other times when I get clams, it's done Chinese style with black beans and chili but this dish had coconut flavour to it which really made it stand out.  Only wish there was more!!  The fried chicken was crispy and it's different from the usual fried buttermilk chicken that is served at other places, this one had a unique flavour to it.  I almost want to say they used a bit of coconut milk in it but really can't say.  I actually love coconut milk in savory dishes more than desserts.

The fried garlic rice was also a hit.  Some of my dining companions were watching their carb intake so we didn't finish it but they provided an average portion.  The tricky thing is eating the rice with your hands!  It does clump together but could get messy.  And, if you're a germ-a-phobe, you'll either have to section off your food/rice at the beginning so others are not touching it with their fingers (because some items will be finger-linkin' good), or opt to leave a little bit of rice almost like a border.

The sauces were different in flavour and were also well done.  (Mango hot sauce is pictured above.)  I would say there were a few items that were just average like the grilled corn as there wasn't much going on with that, salad, and the eggplant too. 

Halo Halo

The pandan rice cake was just too small of a portion for dessert, so we also ordered a couple of Halo Halo desserts  which was a mix of crushed ice and different toppings (ube ice cream, peach jelly, rice krispies, and a bunch of other items I've forgotten).  It was pretty good, but unfortunately because we shared, it was a bit hard to tell how good all the components were. 

Decor has a bit of South East Asian charm

There were definitely some items that were better than others, but I quite enjoyed the food and atmosphere. Because you're eating sans-utensils, I felt like I slowed down my eating to enjoy the food more (or maybe because I didn't want to cause a mess, lol!). I'd recommend this place for an intimate dinner (maybe not first date) and for those looking to try new experiences. 

 

Lamesa Filipino Kitchen

669 Queen St. W

Toronto, ON M6J1E6 

T: 647-346-2377

http://www.lamesafilipinokitchen.com/

 

Open for dinner Tues-Sun and brunch on Sat/Sun.

 

 

 

  

Shu Uemura Canada - Gift with Purchase

I don't usually blog about makeup or beauty products, but I have to say I'm quite happy with the Shu Uemura Canadian site.  I've known for several years that Shu Uemura has a Canadian office so that means, no duties and they ship out really quickly!

I've been a fan of Shu Uemura cleansing oils for years after trying a number of different ones including DHC and Muji and have found Shu Uemura to work very well at removing makeup and when you buy the large bottle (450ml), it's quite cost effective.  A bottle can last me around 9 months.  I used to buy the cleansing oil from overseas beauty outlets but when I found out we had a Shu Uemura branch and the price was the same, I started ordering from them (shipping free over $75).  The bonus, they are always offering free gifts!! 

Here is a 5 piece gift that I got on my last order (sample sizes of three different cleansing oils, mini laque supreme lip gloss, tsuya emulsion, and a cosmetic bag).  And, they also include a free sample with your purchase (I selected the ultime8 sublime cleasing oil).  Love to take these samples size products with me when I travel (gosh it's been so long), but I will probably end up giving a couple of them to family or friends that want to try them out.
.


This pic shows the lip gloss I missed in the top pic.
 

Chachago - New Kid on the Block

If you haven't been downtown near Eaton Centre lately, you'll be surprised to find a number of bubble tea places have opened within a 5-10 minute walk of Eaton's.

Chachago, a franchise from Taiwan,  recently opened on Elm St.  I'm not very familiar with this franchise but it seems like it'll be an okay place.

Signature drinks include a fresh taro milk tea which was recommended, so I went with it.  My first bubble tea ever was a taro milk tea and I loved it.  But, fresh taro milk tea is a little different from the powdered kind.  More "starchy" and definitely tastes like it should if you were to boil and make fresh taro root yourself.  It was good and I liked the milk tea (the powdered taro milk teas usually lack tea taste), but it was a bit chunky and I would have preferred it to be smooth.

I also got to try their regular bubble milk tea because now until the end of the month, they offer a BOGO; if you buy one of their 5 signature drinks, you'll get a free bubble milk tea.  They seem to only have one size drink, a large size at other places.  I liked their milk tea, it was flavourful and perfect for me at half sugar (I think full would be too sweet though).

Seating available and service was nice.

Chachago
3 Elm St.
Toronto, ON M5G 1H1
T: 416-591-7109

 

Mama Bear Taiwanese Cuisine - Tastes and Smells of Taiwan

Salty Crispy Chicken aka Popcorn Chicken

I finally got to try Mama Bear Taiwanese Cuisine about a week ago.  Mama Bear first became popular through their sticky tofu sold at the night market festivals that happen every summer and over a year ago they opened this restaurant. It's been on my list of places to-go for ages, but has always been packed.   I think part of me had high expectations that I was also scared to be disappointed if I went.  But, we went for lunch one weekday and I wasn't disappointed.

We ordered quite a bit to my surprise.

I have to say, most items were decent.  They weren't amazing, but you can definitely get a taste of Taiwan here. 

The beef noodle (non-spicy) for the large was a big bowl and it was good.  It's not my favourite in the city, but still very good and I'd get this again. 



The "popcorn" chicken was probably the best item we tried and portion was in line with the price.  Oyster omelette was yummy and instead of lettuce that is common at night markets they used tung ho/tong ho (茼蒿) vegetables (also known as Garland Chrysanthemum which I had to look up).  Apparently some places in Taiwan use it to make oyster omelette and I think it was a really nice addition.  However, I think I would love more egg and less tapioca starch in the omelette. 

Oyster omelette

The minced pork on rice was good, could be fattier in my opinion but it did contain pork belly and wasn't dry like other places.



The "shui jian bao" or pan fried buns were freshly made and tasted pretty good as well, but I'm still debating on whether the price is worth it with this dish.





Space is actually larger than I expected and there were quite a number of booths and tables. Didn't seem cramped which is nice.  Service was good, no complaints.

 

 

If you're looking for some good Taiwanese food, this definitely is a good option.  They also had set meals where there is a main item and 3 side dishes which I think would be a great option, but we wanted to try a number of different things.  Desserts like shaved ice and some traditional drinks like Aiyu in lemon juice are available and round out the experience; we just didn't have space for these extras.  Oh, also important to note, as we were leaving, the smell of sticky tofu started to permeate the air so you are now warned that you may experience this if there are orders for sticky tofu!

 

 

Mama Bear Taiwanese Cuisine

 324 Hwy 7 E #7

Richmond Hill, ON L4B 1A6

T: (905) 597-7770

https://www.facebook.com/mamabearrichmondhill

High chair and baby changing table available.

 

Book Review: The Fortune Cookie Chronicles

At Paradise Fine Chinese Dining Restaurant (but, I think they reserve it for children and likely non-Asians)

The Fortune Cookie Chronicles
Author: Jennifer 8 Lee

Interesting!  I said that a few times throughout the book.  This book is more than it lets on, you think you are just reading about how fortune cookies came to be associated with Chinese food in America by the title, but this book goes into so much more.

The dish General Tso's (or Tao's) Chicken and how it became famous is also in this book which was the actual impetus for my choosing the book to read (this book was published back in 2008). Taiwanvore highlighted the documentary "The Search for General Tso" that came out in 2014 and thus, I was motivated to read the book. (Thanks!)  It's actually funny, the first time I ever had General Tso Chicken was in my twenties at a Malaysian restuarant in New York's Chinatown, lol!  I actually really liked it and when I came back to Toronto, it wasn't the same and wasn't as good so I've never really wanted to order it again.  There is definitely so many versions of the dish now, it was interesting to read how the original dish was supposed to be made.

I know some information about the migration of Chinese people to North America as my own family history in Canada dates quite far back. But, Lee goes into quite a bit of depth on the migration into America, more than I expected.  There is actually quite a bit of info on human smuggling into America as well.  And, if you've every wondered (like I have) why in remote towns there always seems to be a Chinese restaurant, you get your answer here. 

Part of the book also delves into the question,"Where is the best Chinese restaurant in the world?" and Lee takes us on her journey to answer this question. People will definitely argue over this and also argue over the fact that there is no such thing as "the best Chinese restaurant in the world".  But, it was interesting to read and I'm happy to say that out of the restaurants she presented, I came up with the same answer she did :)

What I particularly liked...

- The depth she went into on the fortune cookie and on General Tso's chicken
- How she ended the book: a look at who writes the fortune cookie messages and how they come up with the messages.

Parts that you may wonder why they were included...

- Although I enjoyed reading all chapters of the book, I can see others maybe thinking that there are a few chapters that were nice to know but weren't as connected.  The book includes topics such as: why Chinese food is popular with Jewish people, why Chinese delivery men are so vulnerable where "homicide is a leading cause of on-the-job deaths", and the soy sauce trade dispute where soy sauce could contain ingredients that don't include soy.  To me, they added an extra element to the book as it goes beyond the food itself and highlights aspects of Chinese food that we don't often think about.  I'm really being nit-picky at this point because I do think Lee knows her stuff. I'd really have no comments and just would happily soak up the information and be in awe of the work that went into putting the book together!


It's funny, there are some similarities to Canadianized Chinese food but also trends that didn't take off like the characteristic take-out boxes in America that are not used here.  I remember a long time again, they were used but it didn't last. 

Overall, a great non-fiction read for those interested in North American Chinese food on a more social and historical perspective; I'd definitely recommend!  It's going in my book collection.  Even after reading it, I think I'll refer to it for the historical info and can always share with others. 

Snacks: Hmmm, What's That?! - Satsumaimo Caramels

So, I've been snacking on little treats lately but haven't had time to post.  Most have been just okay.  But, on a recent visit to T&T, I noticed a cute little box.  Well, actually, it kinda looks a bit retro, not necessarily "cute" so I had to pick it up.  It turned out to be sweet potato caramels and although I don't particularly eat caramels, the sweet potato in it was interesting enough to make me want to try it. 

Taste - mild sweet potato taste and yes, it is like caramel but less sweet.
Texture - soft, chewy, but a little less chewy and sticky that regular caramels.  Consistency is not as thick as your typical caramel which I quite liked.

The little squares are actually wrapped in paper candy.  Yes, if you are familiar with Asian treats, some of the more stickier candies are wrapped in paper that is edible.  On the packaging they refer to it as "a thin edible layer of starch".  I always thought this was neat :)  Reminds me of a blog post I read on this paper factory in Taiwan where part of the factory makes edible paper.

I'd definitely buy again as it's a nice little treat. Too bad I don't have a use for the box though!

Oh, and just to add to the sweet potato theme, I came across really nice pictures of soft serve ice cream and ice cream served in a sweet potato skin that I'd love to try (at SobokSobok Korean Dessert Cafe)!  Unfortunately it's in Seoul, Korea!