Kitchen Wok

668 Erb St. West
Waterloo, Ontario N2T 2Z7

Being new parents and all, our opportunities for fine dining are few and far in between. It feels like we've turned in our foodie credentials, and any opportunity to eat out (anywhere!) is a luxurious indulgence these days. Out here on the west side of Waterloo, there aren't many choices other than strip mall Chinese take-out, which seems to be a design requirement when building suburban plazas. That said, these places have come a long way since the egg roll and sweet and sour chicken ball of the 70's.

Kitchen Wok is a new restaurant that opened in the so called Westside Marketplace (i.e. Canadian Tire plaza at the roundabout). It focuses on take-out, but has a few tables and chairs for diners as well. We've tried it a few times and have been mostly pleased with the quality, although expectations were not high to begin with. Everything we've ordered has been cooked freshly -- the battered items are always pleasingly crisp under the sauce -- and vegetables are rarely overcooked. With over 120 items on the menu, there appears to be a large varity of dishes but as with most Chinese menus, many are just duplicates with the protein changed. Some highlights:

General Tso's Chicken - a generous portion of battered chicken pieces in a spicy sauce on broccoli. Despite the "mild" description on the menu, this is nicely spicy and well done. The broccoli tends to get soggy quickly in the plastic take-out container though.

Moo Shu - stir fried bamboo, eggs, vegetables with beef/chicken/pork or shrimp. Meant to be wrapped in "pancakes" (four are included) but even as a filling, this is excessively salty. Tasty, but very salty.

Jar Doo Chicken Wings - we always get this as the "freebie" for cash take-out orders over $25. While it may seem these are only deep fried chicken wings, they are marinated first. Again, very greasy, but tasty.

Orange Chicken - the bitterness of the orange peel and rind really killed this dish. They were not cooked enough with the dish, and didn't impart any flavour to the chicken or sauce, only bitterness.

Ho Feng - the rice noodles were either under soaked or stale the last two times we tried this. They tended to break apart easily and were not the correct texture or consistency. China Garden's version of this is far superior.

Shanghai Noodles - My main criticism of this dish is that it is just too plain. Chinese food is known for it's strong, bold flavours, and this one just doesn't deliver.

Overall, there is a large variety of dishes that would not have been found in the suburbs just 10 years ago. There are some hits and some misses, but as a greasy, salty indulgence for harried parents, you can't go wrong.

Matter of Taste

119 King Street West
Kitchener, Ontario, N2G 1A7

75 King Street South
Waterloo, ON N2J 1P2
(Waterloo Town Square)

We heard a lot of good things about "Matter of Taste" soon after its opening at the Waterloo Town Square. On my first visit I ordered a cappuccino. The drink was absolutely superb but what really surprised me was the creamy, pretty leaf on my cappuccino. No, it was not my first encounter with latte art; I just didn't expect it in...eh, Waterloo. For a moment I felt like I shouldn't have paid with my Starbucks Duetto card.

It was quite pleasant to watch their baristas work. I don't know if it is written in their training guide but I noticed a change in their attitude (all of them!) as soon as they pick up the portafilter. The baristas are still very friendly but it is obvious that they are completely absorbed in the coffee-making process. It's like a tea ceremony (except much shorter). Confident yet cautious, each movement is to perfect the flavor of the end product.

And speaking of the end product, let's put it this way: suppose you always get sorbet (sometimes granita) when you order ice cream. One day you really get what you want (that is, ice cream). So you have the first taste and ask yourself, "if this is ice cream, what did I have before?" It totally reminds me why I become a cappuccino lover. When I take a sip, the bold taste of coffee fills my mouth mixed with the sweetness of milk, while silky froth gently wraps my taste buds like feather-light down duvet. It casts a spell on me. I just have to stop by every time I'm remotely close to Waterloo Town Square, like a moth to a flame.

Matter of Taste expanded into Waterloo last year; their first store is located in Kitchener. I vaguely remember seeing a banner saying "Best Barista in Ontario" when I drove along King St. "Mmm...I wonder what this competition is about". So I looked it up online and...viola! Matter of Taste not only produced the best barista in Ontario, it is also the breeding ground Of Canadian regional champions. According to Canadian Canadian Barista & Coffee Academy, "Each competitor must prepare and serve 12 separate espresso beverages: 4 espresso, 4 cappuccinos, and 4 "signature" drinks of their own creation, and present them to a distinguished panel of judges. Competitors have only fifteen minutes to prepare all twelve drinks and are judged on station cleanliness, taste, beverage presentation, technical skills and total impression by a distinguished panel of judges." I don't know how well-regarded the competition is in the world of coffee-making, but it is nice to know that the owners of Matter of Taste are willing to invest in their employees and provide the best products possible.

Nowadays my life is always on go. Juggling work, house chores and a young child just like many others...sometimes a little bit of "me" time seems to be so out of reach. I like to enjoy a cappuccino at Matter of Taste (even if I have to have it in a paper cup if Baby Martini is with me). To me, happiness is that simple.

Benjamin's Restaurant & Inn

Benjamin's Restaurant & Inn
1430 King St. North
St. Jacobs, Ontario N0B 2N0

Benjamin's Restaurant and Inn is located at the north end of "downtown" St Jacobs. Although I never quite understand why St Jacobs attracts so many tourists, it is indeed a small pretty town. There are unique shops and studios, and plants in the planters are so perfect they almost look unreal. Most of the restaurants, if not all, in St Jacobs are along the King Street. They range from casual to formal, with Benjamin Restaurant sitting on the higher end.

I have to admit that I was slightly reluctant to set my foot into Benjamin's the first time. For some reason I thought it was a place more suited for the tourists than the locals, with so-so food, slow service, not-so-friendly staff and worn (but charming in some people's eyes) settings. I'd rather wait in the long line to get in the Stone Crock Restaurant. Good thing that I gave it (and myself) a chance. We've been there several times after my first visit.

The following notes were taken during our recent visits:

The bread is in general nice and moist. Normally we are offered the sliced multigrain variety but occasionally we get bread with vegetable bits (zucchini maybe?) in it.

Calamari- lemon thyme marinated calamari tubes, gilled over open flame, accompanied w q truffled greens salads and an orange vanilla aioli

They did an outstanding job of grilling the calamari; it had great texture. Not like it is that difficult to get it right - fresh squid and a quick grill will do, but you'll be surprised how few restaurants offer this light and healthy item. However, I didn't taste much truffle in the salad. Also, the orange vanilla aioli seemed out of place; it goes better with the deep-fried calamari.

We've tried scallops prepared in different ways. Although they never overcooked our scallops, the dishes didn't seem to reach their full potential. This might sound abstract but I can explain why.

Grilled jumbo sea scallops basted with sesame soya glaze accompanied by tamarind noodle salad and mango oil.
Sea scallops: grilled scallops over nuttery spheghetti squash w pancetta crisp n roasted tomato n smoked paprika coulis

Like the grilled calamari, the texture of the scallops was good. But the excellence stopped there. In the noodle salad dish, the scallops were slightly under-seasoned. The concept of tamarind and mango is great but I couldn't taste either in that dish. The scallops with squash, pancetta and roasted tomatoes sound wonderful as a fall/winter dish. In reality the depth and smokiness were missing. The tomatoes weren't roasted enough to compete with other ingredients; they weren't refreshing enough to cut through the grease either. The smoky paprika coulis, which was supposed to envelop the dish with big bold flavor, was also lacking. After the initial tasting my only thought was, "Why?" Why is every ingredient reasonably prepared but they just don't form a nice dish when put together?

It seems all the dishes we had at Benjamin's suffer from the same shortfalls. The grilled elk chops or lamb chops were succulent but not quite memorable. And it's not like no attention was given to the sides. Once we had fresh corn shoots sprinkled on our mains. It isn't a common ingredient and I definitely appreciate the thought of showcasing the local produce. However, its flavour was so unique and intense that it didn't quite get along with the rest of the dish. I understand how hectic and unpredictable it is being in the kitchen but it will take more work on tweaking the flavours and better execution to bring Benjamin's to the level of sophistication it (intends to) be.

Having said that, food in general is still quite enjoyable. The service is always friendly though slow at times. And the place does have a homey, country feel to it which makes it good for tourists and locals alike to feel welcome in St Jacobs.

Sabletine

Sabletine
203 King St. South
Waterloo, Ontario
(between Allen and John)

TripleQ and I have frequented Sabletine since it was first open. I could have posted a review of this patisserie a few months ago; however, there's always a voice whispering in my head, "Why not write about it after you try everything?" Ahem, what a sweet goal!

It is reasonable to assume that TripleQ and I are not into desserts judging by the contents of our blog. The truth is, I LOVE desserts, so much that one year I gave TripleQ a standalone mixer as "his" Christmas gift. Before Baby Martini's arrival, I used to spend hours in the kitchen making desserts. And by default, TripleQ is my assistant. (Strangely my patience in cooking is only limited to making desserts. Once my attempt at making California rolls resulted in flying fish eggs, imitation crab meat and avocados on top of plain rice, with seaweed on the side and cucumbers in the fridge.) To me making and having desserts is relaxing and almost therapeutic.

On the other hand, finding a bakery whose products are both delicious and easy on the eye has been a long and frustrating experience. Most of the time sweets are taken so literally; the sweetness dominates other senses, you might as well dive into a sugar jar. The finishes on some cakes are so messy, I have the urge to take out my offset spatula to smooth things out. Not to mention cakes with a phony taste, I feel as if I bite into styrofoam. Indeed there are several popular cafes/bakeries such as Cafe Mozart, Yukiko's and Nougat, just to name a few. Their cakes are decent; however, my quest doesn't stop there - I yearn for something more refined, more complex and more adventurous.

Call me girlie. Whenever I see beautiful, neatly-decorated pastries, I get so excited. I can't help biting my fingers, eyes scanning through each item like laser beams, shrieking while trying not to make nose prints on the display windows. The blemish-less, even-sized berries, the velvety chocolate ganache coating, arrays of circles, oblongs, rectangles and triangles in various colors and finishes...that's so...heavenly. I can never get tired of looking at those little dandy works of art. During our trips to Tokyo and Paris, my "dessert-dar" operated at its full potential, I wished my stomach was 100 times bigger so I could sample all the pastries in sight. I always remember the chocolate cake we got from Fauchon, not simply because of its flavor but how/where it was enjoyed - we had it on the grass in front of Louvre because I couldn't wait to find a more appropriate location; "I want it NOW"! I felt slightly guilty before we dug in to that cute little object but once we started, it was the point of no return. The cake was composed of three different chocolates, with a nutty crunchy core and a full hazelnut in the center. It was very rich and sweet but well-balanced - smooth and crunchy, dense and airy, bitter and sweet. We wanted to savor every bite, yet our hands couldn't slow down digging through its remains. After each trip (to Tokyo and to Paris), we couldn't bring ourselves to get pastries here for weeks. Am I asking too much? I think not. We can get nicely plated desserts, why can't we get equally, aesthetically pleasing pastries here?

One day TripleQ came home from work with a little paper box. He looked at me with a faint mysterious smile when I opened the box. His smile broadened when I shrieked. Since then we become regulars at Sabletine. Kate, the owner and baker of Sabletine, used to work in pastry shops in Toronto. She decided to open her shop in town to be close to her family. It's pretty much a one-person operation with help from friends and families. From my observation, things are gone fast especially after lunch hours; however, you can always call in advance to reserve.

My absolutely favorite from Sabletine is the lemon tart. The lemon aroma is pungent yet elegant. If your impression of lemon tarts is some sugary blob with overpowering, artificial lemon flavor, you should try the Sabletine's version. Unlike the conventional tarts, the shortbread crust of her lemon tarts is neither flaky nor floury. Normally I just pick up the tart and take a bite; its so crunchy that it's hard to cut. I am never a big fan of coconuts but I really enjoy her toasted coconut tarts. The composition is simple - shortbread crust, pastry cream, whipped cream and garnished with tasted coconut. But it is more difficult than you think to get it right.

Tarte au Citron (left; miniature version): a rich shortbread cookie crust filled with a tangy lemon curd, with a brûlée finish.
Toasted Coconut Tart (right): a rich shortbread cookie crust filled with a light coconut creme patisserie, topped with whipped cream and toasted coconut.

Not everything on the menu is made daily. For example, fruit tarts are only available on Fridays and Saturdays. The fruits are not cooked with syrup or glazed with apricot jam so the sourness from the fruits and the sweetness from the creme complement each other well.

Tarte aux Fruits: a rich shortbread crust filled with creme patisserie, and topped with fresh seasonal fruits.

Kate makes exquisite éclairs, a delicate choux pastry filled with a vanilla créme patisserie and topped with a shining chocolate glaze. The thin crust, slightly spongy main vessel and the creamy filling harmonize beautifully. I absolutely adore the eclairs with coffee cream filling. They are made with real espresso as opposed to instant coffee powder. The coffee eclairs are only available upon request so you need to call one day in advance.

The croissants and chocolate rolls (pain au chocolat) are also superb. The croissant dough is made and formed by a local organic bakery (which should be reviewed some other time) but we like Kate's version more. Kate states that she doesn't let the dough to rise as much so the end results are, though smaller, more moist and buttery.

The chocolate cakes are named after mountains in France: Le Ventoux, Galibier and Sancy. The composition of Galibier is quite close to the cake we had from Fauchon. All the chocolate varieties are nice, but they are not exceptionally better compared with those from other reputable bakeries in town. Other items not mentioned here are also nicely made. We just don't get them as often.

For me there's a good indication when I taste a good desert - it inspires me to get in the kitchen and make it. For this reason I've worked on tiramisu, creme brulee, cheesecake, molten chocolate cake, etc. I tried to make lemon tarts and coconut tarts after having the Sabletine's versions. Though I don't have as much time to perfect them as I used to, I am glad that I get to have something nice enough to tickle my dessert brain. Sabletine is truly a good addition to the region.

Here are some more pictures for your enjoyment. P.S. Kate, when are you going to make l'opera cake?

King Crab Oyster Bar & Grill

King Crab Oyster Bar & Grill
907 Victoria St. North
Kitchener, Ontario

King Crab is the younger sister of King St Trio, a restaurant that has been in Kitchener-Waterloo for quite a number of years. With an experienced sibling, it has the chops to be a good restaurants, but is just missing out on that intangible je ne sais quoi that makes a decent place good. Let's see if we can figure out what it is.

To start off, it offers a healthy selection of seafood and oysters, and does it reasonably well, something that cannot be said for too many other places in town. Of course, a landlocked city in the middle of Ontario isn't the first place you'd turn to for seafood anyway.

The restaurant is located in a fairly nondescript strip mall in the middle of a commercial purgatory, surrounded by carpet shops and appliance stores. Strike one -- the ambiance on approach doesn't whet the appetite. Inside, the dining room is bordered by an open kitchen. This normally is an attraction, but we've always been seated by the windows away from the kitchen for some reason.

Sapphire started off with a Kir Royale which was nicely made and well presented.

There was hardly any traffic the night we were there, but the bread was still nice and fresh. Sourdough with a crispy crust, served with olive oil and balsamic vinegar.

To start, we had a half dozen oysters ($15). Not being very knowledgeable on oysters, we just as a sample of three varieties - raspberry, pickle point and malpeque. They were served with three flavourings, the traditional horseradish, an interesting wasabi sauce, and Chinese oyster sauce. I didn't particularly like anything other than the horseradish though. Other starters range from $6 to $15.

For mains, we had the crab feature ($23) and halibut ($?). I put the two pictures next to each other so it's more obvious that the dishes came with the same sides - cardamom scented jasmine rice and seasonal vegetables. This is strike two - although I suppose it keeps costs and complexity down, it smacks of laziness to plop a different protein down on the same starch and veg. At this level of restaurant, I would expect a unique combination of food for different dishes.

As for the proteins themselves, the crab was a soft shelled crab dusted with Cajun and Szechuan pepper. It was a lot meatier than the ones you'd find in a sushi roll so it was nice to be able to taste the meat, although it was very lightly seasoned and not very spicy at all. The halibut was wrapped in prosciutto with a grainy mustard sauce. The sauce was nice, but the halibut was a little overcooked and a bit tough. Portion was also quite small.

Other mains were pretty typical. Aside from seafood they had Angus steak, pork tenderloin, breaded chicken schnitzel, and a vegetarian entree "available on request" -- not very confidence inspiring.

Dessert was actually the highlight of the meal. All desserts are made in house, something a lot of places are highlighting these days to differentiate them from the restaurants that just import a few Dufflet cakes to mark up. The one we shared was layers of mascarpone cheese custard, alternating with coffee dipped English biscuits and raspberry coulis topped with whipped cream and shaved white and dark chocolate. Rich and decedent like any good dessert should be.

Service was good, friendly and attentive although with only three tables to serve there wasn't much pressure.

So overall, only two strikes but that might be enough to keep our dining dollar at more interesting and innovative places.

NOTE: It looks like the menu has been updated since our visit. You can visit their website for an online version.

Village Creperie

Village Creperie
703 Belmont Ave. West
Kitchener, Ontario

After our unusually critical reviews on All About Crepes, we sometimes wonder if our expectations were set too high. So when we heard about the opening of Village Creperie, we decided to give it a try.

If a restaurant's appearance can speak for its personality, Village Creperie strikes me as a slightly reserved, down-to-earth, yet chic place. The interior is quite neutral, with only one red wall to boost your appetite. Dark-wood chairs with clean lines, white linen, sturdy white ceramics, 18/10 stainless steel cutlery and a bar create an informal yet elegant ambiance. A bike hung behind the bar acts as a reminder of cycling in Brittany where its ever-changing landscape awaits you.

Once you are handed the menu, you'll be informed that the main dishes are under "Les Galettes" section, and desserts are under "Les Crepes" and "Les Flambées". Galette, made with buckwheat, is the savory type of crepe. Flambé refers to a cooking technique: by igniting liquor (minimum 40% alcohol content) which has been poured over food, you are able to add the flavor to the food without keeping the alcohol.

We were told that 98% of the ingredients used in the restaurant are organic. I don't know how they came up with this number (based on quantity or variety?). Here I have no intention to get into "is organic really better?" type of debate, but kudos to their determination on providing (what they believe) the best for the customers. If having three rolls of crepes for a three-course meal seems daunting, fear not! the only crepe in the appetizer list is "Petit crêpe au fromage de Brie: Brie, Nutmeg, Green onion w/ herb wine tomato puree, wrapped and melted in a crêpe". Crepes are, however, your only choice as main or dessert.

We started with kibbeh and soup of the day - vegetable soup with rye dinner roll. The texture of the vegetable soup was silky smooth, a great way to start the meal. Kibbeh is a Middle Eastern dish composed of minced meat, bulgar and spices and its vast variety ranges from raw to cooked. The kibbeh served at the Village Creperie is "baked organic, extra lean ground beef mixed with spices, onions, and bulgar cracked wheat w/ non-fat house-made yogurt cheese". Let's just say they looked like meat balls, tasted like meat balls, and they were mildly-flavored yet tasty.

For the main dishes, J had Reuben français while I enjoyed Saumon et moutarde.
Reuben français: House-made corned beef (no nitrites or nitrates) creates a delicious crêpe w/ sautéed sauerkraut & Mozzarella, drizzled with in-house Reuben dressing.
Saumon et moutarde: Wild marinated salmon fillet w/ organic buttermilk-dill, and grainy mustard
The piece of salmon in my crepe was very lean but moist. Butter milk, dill and grainy mustard are the tried-and-true match with salmon, you just can't go wrong with it. However, the spotlight should be on the crepe (or in this case, galette). The pancake was so thin yet spongy. With a bit of seasoning, I could eat a stack of this all on its own. The corned beef was quite different compared with the normal ones from deli or grocery stores; the corned beef made at Village Creperie didn't have that artificial after taste. Both dishes were nicely done but I prefer the corned beef over the salmon. Due to the thickness difference between the salmon and the galette, the salmon was so dominant that the galette was merely a staple in that dish.

Dining at the Village Creperie without having their crepes is like going to KFC without ordering chicken. We ordered one "regular" crepe, one flambeed.
LES CRÊPES: Dulce de Leche w/ toasted pecans, topped w/ fresh fruit
Pomme au Miel: Crêpe de Froment and caramelized organic apples & honey, flambéed with cognac and topped w/ crème fraîche

Dulce de leche used to be quite exotic. Thanks to President's Choice, it is being marketed extensively this season and becomes "mainstream". Dulce de leche is made by slowly simmering sweetened milk until it thickens so its look and taste are similar to caramel. In this dish, the "pancake" stood its ground. The toasted pecans were aromatic and they added crunchy texture to the dish. The dulce de leche was creamy but not too sugary; after having their version, I'll only grab a jar of this from the grocery store when I'm desperate. This was truly sensational. We had to draw our swords (dinner knives) and fight for it.

"Pomme au Miel" was another nice dessert. Normally flambé is considered a way to "wow" the diners. You pour liquor in the pan, tilt it then, WHAM! flame rises. On very rare occasion, an inexperienced server might not remove the bottle soon enough thus "bigger-than-expected" flame can be created accompanied by cries and chaos. Nope, this won't happen at the Village Creperie. A professor-like gentleman showed up with a cream pitcher containing cognac. He struck a match and set the cognac on fire, then poured it on the plate. The beautiful blue flame quickly spread along the cognac. It was quiet yet precise process, indeed something a (retired) professor of Chemistry would do. This dish had a pungent floral scent, I am not sure if it was from the apples or the honey.

There are only few of things with room for improvement. The portions might be small for men but more or less acceptable. Also, there's no coat check. As the weather gets colder, this service becomes crucial. The owners might intend to run it as a casual restaurant but it is NOT - on a weekday night, no one showed up in jeans. I couldn't help frowning for a second when I realized that I had to "sit" on my overcoat. Last but not the least, the "grouping" in the dessert section on the menu is confusing. For example, there are both "Dulce de Leche w/ toasted pecans, topped w/ fresh fruit" and "fresh fruits w/ dulce de leche or chocolate" on the menu, and they are not adjacent to each other. It will be nice if the list is sorted with some rules. (Or there is, I just haven't figure it out.) Overall, we had a great time. "Village Creperie" proves that new customers can become regulars, if your crepes are so good that people simply can't get it else where.