Category Archives: Korean

Guksu and Noodle

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Address: 7771 Yonge St, Thornhill, ON L3T 2C4
Phone: (905) 771-7777

Something different is Guksu and Noodle, specializes in Korean noodles, served in both hot and cold.  We see many ramen joints popping up across the GTA, so I was very eager to try the Korean noodles to compare and contrast with Japanese ramen.

Service was slow, due to lack of helpers.  Priorities were wrong and noticed a lack of coordination.  Tables could not be cleaned right away, so guests were served late, which could be a turn down.  Taking orders could not be done together with cashing a table out.  Everything had to be done one at a time.  So, getting someone to take my order HAD to be done after they get someone else’s bill, take the money and bring the change back to them.  I was not impressed by the service because getting the helpers’ attention was longer than anticipated.  Waiting for food to arrive was another agony.  My order took one hour to be served, even when the restaurant was just barely full.  This is something they also need to reflect on.

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The side dishes were quite astonishingly limited and small.  They only served tart kimchi and sweet pumpkin puree.  Be prepared to empty stomachs because these snacks were not enough to make the wait satisfying.  I did not want to refill much because what if I got full from eating too much side dishes and could not enjoy the main dishes?!?!

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Fruit Bimbim Guksu ($10.50) is cold wheat noodles with spicy fruit sauce topped with seasonal fruits and fresh vegetables.  I felt like I was sitting in a lush green garden while eating the noodle salad.  Fruits and vegetables comprised of radish, tomato, watercress, Korean turnip, carrot, blueberry, pineapple and apple.  Everything was so crunchy and fresh to the bite.  I loved the mixture of flavours, though distinct, yet very clean and clear.  The sauce was mild spicy and when mixed with the sweet fresh toppings, the al dente noodles came to life, offering a sweet zesty taste, which was very appetizing and enjoyable.  This was a refreshing and creative option, and the best to have it in the summer.

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Chicken Guksu ($11) is handmade wheat noodle in homemade chicken broth, topped with marinated thin sliced chicken breast and various vegetables.  This noodle soup felt so homey, very hearty.  The broth was just amazing, a simple, yet strong chicken flavour and not as oily as one would assume, nor salty.  I like how they put the hot sauce on the side instead of inside the broth, so you can try a bit of different flavours and not everything likes their noodles spicy.  The chicken breast was so tender and juicy, while the vegetables were crunchy.  The chives acted like a spice, adding new levels of flavours to the soup.  Everything tasted very organic, just so fresh and with plentiful ingredients to make you full.  Noodles were obviously homemade, as you can see the different thicknesses in the strands.  They were done just al dente, and maintained the the same texture and springiness after soaking in the broth for some length of time.  This is a must go to noodles at the restaurant!  I actually wish I was able to pack the broth home, or wish they sold the broth separately.

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Kimchi Soo Yuk ($12) is grilled pork belly with kimchi and served on top of a salad.  This was quite oily.  You can see the oil seeping out as the dish sat longer on the tabletop, quite disgusting.  Towards the end, everything was swimming in a layer of oil.  Nonetheless, it tasted decent enough.  Though, I wish the pork belly was softer and with a melt in the mouth texture.  I thought this cooked dish was a bit salty for my liking and the kimchi became salty and tart as it cooled down, which was quite weird.  The fresh bed of salad, which the pork belly was sitting on top of, end up being cooked in a slick of oil.  It was kind of disgusting after a while.  To be honest, there is improvement to their cooked entree dishes,  nothing spectacular.

I really liked the noodles, and was definitely worth the enjoyment.  At least there is something light and different, compared to ramen.  I highly recommend trying their cold noodles.  BUT, do expect the wait time to be long.

Ratings

Food 4/5
Service 3.5/5
Ambiance 3.25/5

The Guksu and Noodle Menu, Reviews, Photos, Location and Info - Zomato

Mot Na Son Korean Restaurant

Address: 5374 Yonge St, North York, ON M2N 2N1
Phone: (416) 222-1170

North York Yonge Street is the concentrated Koreatown of North Toronto.  Korean restaurants are lined on both sides of Yonge Street, from Finch Avenue to Sheppard Avenue.  The district does not lack restaurant choices and has a lot of competition.

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What attracted me into the bustling small restaurant was the cottage look with whole wood structure.  Personally, I thought it has a quaint earthen touch but it made the restaurant look down-to-earth and more traditional in essence.  After all, houses were originally made of wood or marble or stone in the ancient times.  The family like restaurant decorations were very simple, just photos hanging on the wall.  Due to the poor ventilation system, the room was quite stuffy and greasy from the table top cooking.

Service was slow.  The owner was quite condescending because I wanted to order the traditional fermented homemade soy bean stew instead of the soup, but he right literally said “NO, you would not like it because it had a thick texture and acquired taste”.  It was my first time seeing it, hence, I wanted to know the difference between a soup and stew, just for comparison.  I was disappointed and was shocked to have the male owner reject a customer’s request because he thought someone would not appreciate it or not accustomed to it or how it would not match with the food we will order.  Why would someone be so opinionated on a customer!  I was truthfully upset.  Then why would that stew be on the menu if people were not allowed to order it or if it would not match in flavour to the other foods on the menu.  Quite lame.

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In the end, I ordered the Traditional Fermented Homemade Soy Bean Soup ($9.99), which to my surprise, tasted different, extremely rich and flavourful that other restaurants never provided.  The soup was not salty nor full of monosodium glutamate (msg).  I do not know if the homemade fermented soy bean made a difference or not, but the soup was sweet and you can really taste the soy bean and you see bits and pieces of it floating in the bubbling soup.  On top, some alcohol essence was tasted in the bubbling liquid too, which could be developed during the fermentation process.  With the owner’s insistence, recommendation and rejection, the soup did taste pretty decent.

Spicy Stir Fry Pork Combo ($19.99) came with a soup of your choice, which we chose Pork Tofu Soup.  The combo was a good deal because individually, the soup would have costed $8.99.  Pork was fat, kind of like pork belly, therefore, each bite was really tender and soft, with oil oozing from your mouth.  Pork was stir fried with onions, carrots, and peppers.  Portion was big, which was also enough for a third person.  Too bad it was not as spicy as I hopped.  The dish was more like sweet and “weak” spicy.  Cooking oil was really not needed because the natural fat from the pork was more than enough to fulfill the cooking purpose.  Just unfortunate, they added too much oil to make the dish a bit too greasy.  The soup that was included in the combo was just a typical kimchi based soup, so nothing special or worth noting.

The soy bean stew is still on my mind.  I desperately want to try it still but I would not be surprised to be rejected by the owner again.  Overall, I did find the food quality acceptable and typical of Korean cuisines.  The menu was just too vast, too many options and kind of confusing in a way.  Most of the menu was combo-related.  A big group of friends is ideal to visit and try an assortment of the food.

Ratings

Food 3.5/5
Service 2.5/5
Ambiance 3/5

Mot Na Son Menu, Reviews, Photos, Location and Info - Zomato

Han Ba Tang

Address: 4862 Yonge St, Toronto, ON M2N 5N2

Phone: (416) 546 – 8218

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The restaurant front can be easily missed, without any signage or anything in general.  The good old GPS played its reliable role this time.  AND, second time customers – my friends guided and led us to the restaurant for a double date dinner.

Han Ba Tang is conveniently located on Yonge Street, very near the Sheppard subway station and a lot of Green P parking nearby.  Hence, their clientele is very diverse, in age and nationalities.

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The interior decor is very rustic, like an old barn or cabin, completely lined by wood or mock wood porcelain tiles on the floor.  The restaurant is simple and clean with a contemporary touch to it.  I find it cute to have the restaurant’s name glowing in light bulb silhouette hanging inside out at the front window; only their customers can see it from inside, felt very exclusive. It can act as an amazing backdrop for in-house band performances on weekday evenings or weekends, an amazing idea.

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The decor makes the restaurant look like an underground English or Irish pub. We are in Canada but for some European Asian fusion, grab a beer with a great companion to spend a night here. But, it will not be as loud or crazy a pib or bar can get sometimes.

Service was good, very prompt and reacts to attention.  They are also good looking Caucasians too.

The entire menu is a Fusion between Korean and American culinary styles.  It is quite extensive and has a good variety.  The portions are quite small, like tapas style or pub like food.  My recommendation is to eat with a group of friends to try the options on the menu for a good representation of the food.  The small portions are great munchies and great for social activities.

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Mac & Gouchujang with Baby Octopus ($10.00) is made of macaroni, baby octopus, onion, and green bell pepper baked with cheddar and mozzarella cheese mixture, topped with house made extra spicy sauce.  The mac and cheese was very creamy and stringy with the assistance of the cheese mixture. The dish was very rich in flavour, and heavy or filling. The baby octopus was finely chopped and could barely feel its texture but I think it was mainly used to add dimension to the macaroni. Personally, I am not a fan of cheese, so overall, this dish did not appeal to me. BUT, I am biased.  I still encourage everyone to try it.

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Triple Kalbi Taco ($13.00) is grilled kalbi or beef short ribs, topped with onion, red bell pepper, green onion, and deep fried onion, wrapped in taco shell. Were the portions ever small.  This dish reminds me of Peking Duck, except made of beef.  The kalbi was cut into fine strips and very soft to the bite.  Overall flavour was sweet, with the help of the sauteed vegetables and marinade made of soy sauce, brown sugar.  My only complaint is how the taco shell is soft and thin.  When something hot and wet was put on it, it tends to moisten the shell, causing it to break easily.

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Tofu Kimchi with Braised Pork Belly ($10.00) is sauteed kimchi, braised pork belly, and tomato rested on fresh tofu. I find this refteshing because of the soft, fresh and bland tofu helped to offset the salty pork belly. It also had a fiery kick to it with the kimchi. I could not get enough of it. Why were the portions so small?! I would love to have triple portions. This was a very enjoyable appetizer.

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Kimchi Fries ($10.00) with added Bulgogi ($3.00) is pan fried kimchi with potato fries, topped with bulgogi or grilled marinated beef, herb mayo, chopped scallion and house made gravy. This was my favourite dish of the evening. It is a stapled item and heartwarming food choice in a Korean fusion style. It had a strong spicy kick, but also sweet at the same time. It gives a new perspective to the original fries. The fries just tasted amazing.

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Black Calamari ($11.00) is calamari in roasted seaweed sauce, topped with cucumber, thai chilli, and fried baby shrimp. The seaweed sauce was thick and wrapped the calimari fully, but the flavour was sort of bland, as seaweed itself had no flavours. The cucumber, chilli and shrimp were just a side character to the calamari, giving it additional texture, making every bite more crunchy. They, also, added freshness to the overall flavour, but it was nothing too particularly special about this dish.

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Spoon Pizza ($10.00) is mashed Korean sweet yam and potato, baked with mozzarella cheese and mushroom. The dish was like a mashed potato texture, therefore, I enjoyed how soft and creamy it was. The mushroom was extremely finely chopped, can barely find its existent or texture in the pizza. But overall, I liked the strong, creamy texture.

The dinner was enjoyable. I liked the insipration and the fusion aspect. It is different from the traditional Korean cuisine. The enviornment is great, good gathering place with friends. I definitely recommend groups of friends to try it.

Ratings

Food 3.75/5
Service 4/5
Ambiance 3.5/5

Han Ba Tang Menu, Reviews, Photos, Location and Info - Zomato

Apkujung Restaurant

Address: 6309 Yonge St, North York, ON M2M 3X7

Phone: (416) 229-6248

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This restaurant literally has no English name, but oddly enough it has a Chinese description.  Finding this restaurant was literally a confusion for me.  I only heard of their famous ginseng chicken pot and I did major research to locate the “name” and location of the Korean restaurant.  I also had to track it down with street view of google maps.

The English pronunciation of the restaurant name was found on the menu cover. Ap-Ku-Jung!  I shall remember it from now on.  Also, thank beans for a rainbow coloured sign, for easy recognition.

I was surprised by how busy it was on a weekday when I stepped in.  All tables and rooms were filled.  It had a weird atmosphere because everyone were sort of staring at one another, despite not knowing each other.  They looked at what you ate, your attire for some form of cultural recognition.  They ultimately were curious about the language one another spoke to see if you are Korean or not.  Everyone were nosy, including me, but whatever!

There is no decor to even comment on.  It was extremely decorated to the simplest it can be.  They picked the flimsiest looking table and chairs which resembles the food court of a mall.  It was just plain ugly, especially with exposed troughs and airways.  The surfaces were sticky from the oil odor and aroma, scrubbing is required.  Clearly, the focus is put on the food.

The female servers were not that fluent in English but they tried their best to explain to us what the food was and how it was made.  They worked hard for every table because they pretty much cook and grilled everything for you on the spot.

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The side dishes were kimchi, pickled cucumbers, tofu skin, kelp, sweetened potatoes and pan seared tofu.  These side dishes are subject to change everyday, except the usual kimchi.  I love eating Korean side dishes because they come in small portions and offers a variety of healthy vegetables seasoned with different condiments or prepared in different techniques.  Flavours vary too, from sweet to salty to spicy.  It balances the flavours happening in your mouth.

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Steamed Freshwater Snail AKA CONCH MEAT ($19.95) came in a BIG portion.  This was honestly more than what we expected.  Much appreciated for de-shelling the meat for us.  The conch meat was extremely fresh and cooked for the right amount of time, where it was soft and chewy.  If overcooked, the conch meat will appear a darker yellow, close to gray tone and smaller in size.  Plus, it will also have an eraser like texture.  Each individual conch meat was big, like the size of a thumb.  The dish was served with two dipping sauces – a red mild fermented bean paste and the typical Asian sweet sauce.  I liked the red one better because it added dimension to the overall flavour, like adding something to the natural sea tastes.  However, I personally thought the conch tasted amazing just the way it was, without any additives, just pure natural.

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We also ordered a Ginseng Chicken Soup Pot ($25.95) is a 2 person portion meal.  Noodles is served and congee is made out of the broth, as I will further explain.

Our server comes with a big pot with a whole chicken covered in broth filled with a couple pieces of ginseng and red dates. This soup is exceptionally healthy because it strengthens immune system, energizes or renews our body, last but not least, assists in red blood cells production. This is a famous stew or soup Koreans eat occasionally.
wpid-20150317_184650.jpgWe wait for the broth to boil, approximately ten minutes and for the chicken to cook further, additional five minutes. I believe this process is necessary to get the flavours of the ginseng pieces to come out also. You get excited from all the action that is happening in the pot and just simply cannot wait to start eating. I confess, i was picking at the chicken here and there. The wait was just a nuisance. But after it was done, the server came back and used a pair of scissors to cut open the chicken, which apparently was stuffed with sticky rice. She halved the chicken, then quartered it. She gave us each a piece of the quarter chicken to begin.  The chicken was fresh and soft. I easily picked the strands of meat off the bones and the chicken was very chunky or meaty.

*Do not waste the heat of the broth. Dunk the conch meat into it for additional flavours.

wpid-20150317_191012.jpgThe server came back after we finished our individual quarter piece chicken, with a plate of fresh handmade green tea noodles. You know it was fresh when the noodles were soft at the touch, warm and had uneven lengths or widths.  She threw it into the pot of boiling broth, and added a bit more water, since, the broth evaporated into the atmosphere when not covered, lowering liquid levels.  We waited approximately for five to eight minutes for the noodles to cook before the waitress filled our bowls with noodles and ginseng soup.  At this time, the soup had thickened slightly and became more oily.  The noodles were al dente, but you do not taste a strong green tea flavour, tasted like any type of noodles.  The soup also did not have a strong ginseng aroma either, despite being boiled for the past twenty minutes.  With no doubt though, the meal was great up to now.

wpid-20150317_191434.jpgBy the time we finished the noodles, we were stuffed and could barely eat more.  Our waitress came with a bowl of rice and stirred it into the pot of remaining soup.  She walked away and let it sit there for five minutes, to let the rice absorb the water and soften up.  Then returned to stir the rice for more water absorption and used the ladle to mush or breakdown all the remaining ingredients until it was all integrated together to become a congee or porridge paste like formation.  This was my favourite part of the entire meal.  The congee had an amazing soft but sticky texture.  It  absorbed all the ginseng flavours, where it was slightly bitter, and also the chicken essence, which balanced the bitterness, hence, not overpowering one another.  In the congee, you can eat the individual bits of the broken down red dates, ginseng pieces and lose strands of chicken.  This congee was very aromatic and rich.

We wobbled out the door and carried our bloated bellies with us back home. This was an extremely satisfying or rewarding meal that I will return for again.  But next time, I am not ordering the conch meat because it was unnecessary!  I also want to try their grilled items because everyone around us were ordering it and looked awesome too, with many sides and ways of eating.  I highly recommend the restaurant!

Ratings

Food 4/5

Service 3/5

Ambiance 2/5

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Cho Sun Ok

Address: 7353 Yonge St, Thornhill, ON L3T 2B3

Phone: (905) 707-8426

Website: http://www.chosunok.ca/

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Credit: yoon solution

Located in Thornhill, north of World on Yonge is Cho Sun Ok, a family owned restaurant providing authentic Korean cuisine.  Closest intersection is Center St. and Yonge St.  This restaurant is in a little plaza, next to an Irish pub, quite peculiar I find but we are in Canada, the most multi-cultural country in the world.  Every corner is different and worth exploring.

The restaurant was so bright and busy, that at 7pm, there was already a line up of 8 tables. But even after we were seated, the line up was still on-going.  I do like how the line up is more organized and rudimentary. You have to get a ticket from the cashier counter as oppozed to the entrance. Not only does this save room, it also gives more seating place and waiting space.

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The menu is simple and straightforward, a sheet of paper that works as table mat, recyclable and cheap.  I find it very effective because the moment we look down, it is readily available there.

imageBudae Jjigae Jeongol ($29.95)  is a sausage, ham, pork stew with an assortment of vegetables served in spicy beef based broth in a hot pot topped with ramen noodles and garnished with green onions. This stew serves in 2 portions.  It was quite filling and rewarding in my opinion.  We could barely finish it all.

Because the gas stove was turned onto high, the broth evaporated quite fast.  Water had to be poured in to keep the stew moist.  The heat also melted the fat in the meat.  The meats were processed ham, sausage, thick bacon and luncheon ham.  Therefore, a layer of oil formed on the broth surface.

Overall, the stew had no monosodium glutamate and not salty at all.  It relied on the vegetables, and chili powder to give it flavour.  The ramen and rice cakes absorbed all the goodness of the stew.  It was a really pleasant healthy savory meal. image

The stew comes with 2 bowls of rice and the mini appetizer side dishes.

I always appreciate natural home cooked Korean dinners.  I think this is one of the higher ranked Korean restaurants uptown.  I liked the bright clean interiors and the efficiency of the restaurant.  The flavours were spectacular.  I enjoyed looking at the customers around me, eagerly eating, full of hunger in their eyes and gulping everything down without ease.  I highly recommend.

Ratings

Food 3.75/5

Ambiance 3/5

Service 3.5/5

Click to add a blog post for Cho Sun Ok on Zomato

Korean Style – Vegetarian Japchae

I always had a liking for Korean food, especially their stews and glass noodles.  The texture and simplicity in flavour of the glass noodles make it a good choice for any time of cooking style in Asian cuisine.  Stir fry glass noodles is usually served cold as an appetizer, mixed together with vegetables and meat.  It is served hot as dumplings, sausages, rolls and with stews or noodle soup.  As can be seen, many varieties of dishes can be produced with glass noodles.

Although glass noodle was originated from China made from mung beans, yams,potatoes, cassava, or canna, this is one food that shows cooking is an art with no borders.

Ingredients

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1 Pepper, cut into bite size

1 Broccoli, chopped into bite size

1 Carrot, cut into thin sticks

1/2 Medium Onion or 3 Shallots, cut into thin sticks

2 Garlic Cloves, minced

4 Ounce Green Leaves

4 Ounces Sweet Potato Noodles

2 Tablespoon Soy Sauce

1 Tablespoon Olive Oil

1 Teaspoon Sesame Oil

1/2 Teaspoon ground white pepper powder

*optional* couple of fresh basil leaves, for diverse flavours
I substituted most of the sesame oil with olive oil because it tends to lower cholesterol and is good for heart and arteries.  Not saying sesame oil is not healthy, but sesame oil is very aromatic, that the natural flavours of the vegetables will be covered, at least I find.  In general, I used less oil than usual because I do not like my food swimming in oil, and sometimes the over loaded oil makes me feel full.  Sugar was not used, as the fresh vegetables have a sweet taste to it.

How to Make It

1) Bring a pot of water to a boil.  Put the noodles into the boiling water, cover and cook for 1 minute.  Stir to ensure the noodles do not stick together.  Cover and cook for another 7 minutes until the noodles are soft.  Strain and cut them a few times with kitchen scissors.wpid-20141105_223115.jpg

2) Bring another pot of water to a boil.  Add the green leaves and blanch for 30 seconds to 1 minute.  Take it out of water and rinse the greens in cold water.  Squeeze it with your hands to remove any excess water.

3) Heat a skillet with 2 teaspoons of vegetable oil over medium high heat.  Stir fry the aromatic vegetables, ie. shallots and garlic until fragrant, and a bit translucent, about 1 minute.  Add the remaining chopped vegetables into the skillet.  Add a pinch of salt and stir fry it for about 2 minutes.  Transfer to bowl or plate when done.

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4) Put all ingredients together.  We can start adding the condiments for the upcoming mixing process.  Add 2 Tablespoon Soy Sauce, 1 Tablespoon Olive Oil, 1 Teaspoon Sesame Oil, 1/2 teaspoon ground white pepper powder and mix it together by wooden utensils or by hand.

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5) Garnish with a few basil leaves and further mix.  You will get a final vegetarian japchae with diverse flavours.wpid-20141105_230347.jpg

Four Season Noodle House

Four Season Noodle House

Address: 10593 Yonge St. Richmond Hill, ON L4C 3C5

Phone: (905) 884-7500

Four Season Noodle House is located at the once-upon-a-time (20 years ago) Harvey’s or Pizza Hut building, next to the old Richmond Hill neighbourhoods’ bowling alley.  Former restaurant, at the same location, was named Shiki All-You-Can-Eat Sushi, but changed business after two years to the current noodle house.  If you do not want to travel all the way south to the Korean Towns,  I definitely recommend trying this family owned restaurant for some authentic foods.

I feel this restaurant is quite understated and somewhat ignored because every time I eat there, only few tables are occupied.  I always wonder, how can you  maintain the restaurant with slow traffic but good quality?!  I therefore, decided to write about them and inform others of this hidden gem that is definitely worth trying.  *word of mouth*

Staff is friendly and tentative.  I love their smiles~  They give you recommendations, if you ask.  Because this is a family owned restaurant, they are more personal, like your friends.  *I think the owner’s wife remembers me by now*  Side dishes come out before you even order; while the entrees do take some time, but no more than 15 minutes.

The interior decor is newly renovated.  There are more booths and definitely looks cleaner and sleeker than before.  The booths provide more privacy and as a sound barrier from surrounding.  There is a slight modern look to it, compared to the before-Shiki.  Even with the change, I have to confess, the interior decor is quite boring, despite harmony is achieved by utilizing lines, forming similar shapes and through similar tones of colours.  Nonetheless, still quite a comfortable space to sit and eat in.

The menu focused on Korean Cuisine.  Even though the name of the restaurant indicates a noodle house, but you still find stews, dumplings and hot pot as well.  Therefore, it has a good enough variety, before getting too complicated.

IMG-20140217-WA0003I love Korean food for the side dishes they serve before your entree. This is also the first restaurant, I have tried, that serve pancakes as a side dish.  It was soft, very flavourful and healthy, with all the carrots and cucumbers in it.  Also, it was not oily.  They had the BEST kimchi ever in the GTA.  When you go to other Korean restaurants or the tubs purchased from supermarket, the kimchi has mostly vinegar sour taste to it, and too much juice.  But the kimchi from Four Season, sourness and spiciness was well blend together.  Just adequate amounts of both flavours rush out and begin your appetite, slowly yearning for more.  BUT, I wish they have the potatoes though, so it fulfills the sweet buds, along with the sour, salty and spicy.

wpid-20140704_192844.jpgThe Shiki Dumplings ($8.99 for 10 pieces), pork and vegetable filling, were HUGE.  They were freshly made and steamed.  Have fun taking 2 bites and have your mouth stuffed.  *OMNOMNOM*  The only improvement I suggest is the plating display.  The heat emits fast, therefore, they turn cold exceptionally fast.  Maybe, think of a way to conserve the heat and maintain its warmth for a longer time.

IMG-20140217-WA0004Steamed Pork Slices ($19.99) came in a big serving size, neatly organized.  Essentially, it is pork hock steamed with black taffy, soy sauce and ginger, served with garlic, spicy peppers and sauce.  There are couple ways of eating this dish – wrap it in lettuce with the condiments provided (like peking duck) or without the lettuce.  The texture of the pork slices were really soft and with the fat boiled out, so it does not feel heavy.  Flavour is simple, a lot of soy sauce.  I find the condiments more interesting because it enhances or balances the taste of the pork.

IMG-20140217-WA0002Spicy Dumpling Hot Pot ($23.99 for 2 servings) – Pork dumplings cooked with tofu, mushrooms, peppers and green onion in a spicy soup, served with noodles.  2 servings was more than enough to feed 3 people.  The broth was not as spicy as they claim it to be.  It reminded me of the NONSHIM instant noodles broth.  I for sure got my vegetable servings for the day, SO much.  I love mushrooms.  Put the noodles in as soon as it starts boiling because the noodles will absorb the flavour and will be very chewy.  *handmade noodles*.  Remember to reduce the heat because the broth will evaporate and will not taste as good.

This is definitely a more successful restaurant than Shiki Sushi.  The biggest improvements I noticed was the interiors, and food choice was fresh, simpler and easy to taste.  Not as complicated~  Sushi has too much variables and can easily go wrong.  Therefore, I think they made a right decision to serve Korean foods and tackling the appropriate crowd.  I can rightfully give Four Season Noodle House 3.75/5.  Maybe you will like it too 🙂

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