The Food Pursuit
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Rarely do I leave the house without my camera. I forget the phone sometimes but never the camera. But what good is a camera without a memory card. Turning it on only to find no memory card seems to have occurred more than once, and I should find a solution already so that it doesn’t happen again. Consequently, my visit to Fortune Dynasty is shot entirely on the iPhone. Lesson learned, my next project will be to make a memory card keychain of some sort.
If you had to make quick errands, read movie purchases, at Oriental Centre, you may have noticed this large restaurant located on the second level of the mall. I made reservations at The Pearl of Asia for dinner one weekend rather than dropping in because I knew this restaurant always has wedding dinners and other parties to accommodate during weekends. Unsurprisingly, most of the restaurant space was booked for a grand event that Saturday so tables for regular diners were merely a small room to the side. But I can’t be bothered. It’s a lot quieter to say the least.
I’ve been meaning to try Regal for some time after reading Ivy and Joe’s dinner experience. Since Ruby Chinese Restaurant closed down, Ellen’s Food Group took over and opened one of their many ‘Regal’ named restaurants in its place, the others being Regal Palace and soon enough, Regal Express. Ellen Pun is the woman behind EFG and her journey in hospitality first started in a meals-on-wheels business catering to nursing homes. Today, you can find EFG products in supermarkets, stores, malls, or visit one of their restaurants across the city.
I think Sugar Sweet Café is what you would describe as a hole in the wall restaurant. Despite being located off the major street Steeles, the plaza itself is tiny and old. The restaurant isn’t even bigger than the Tim Hortons down the block and I would say it seats about 30 people in its tight space. But the all important open mind and empty stomach is enough reason to give this place a try anyway.
Peanut Mochi (or Nuomici) is a dessert that can be found in Chinese bakeries or supermarkets across town. The problem is I’m particularly picky when it comes to peanut mochi. The rice flour can’t be too tough nor too thick, the filling shouldn’t be sparse, the peanut shouldn’t be too coarse nor too fine, to name a few. I have a serious problem I know! But let me tell you this, I found the perfect mochi for me and will describe how awesome it really is as well as where you can find it. Then maybe we can all appreciate how good a mochi should be.
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