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Braised and Confused hosted its first official blog event this past Saturday night. Bloggers – Sabrina from the Sassy Foodophile, Emilie from La Bouche Pleine, Boris from The Gluttoners, Monty from the Montreal Restaurant Club , Liz from Bubble Tea for Dinner, Andy from aaandy, Jack from Daily XY and deep house DJ Lemy Leopard – and a host of friends alike joined forces to share a gastronomical experience unlike any other with the help of the miracle berry.
Noting the popularity of chocolate bars in parts of Asia and Australia, Easy Ying – the owner and the concept creator of Cacao 70 – was particularly surprised that nothing remotely similar had yet surfaced in Montreal’s diverse restaurant and culinary scene. So, he endeavored to create a unique and novel experience for those who had never been while bringing something new to the table for those who have. What differentiates the place from their competitors (say, Juliette & Chocolat) is the fact that all the raw materials used both inside and outside the restaurant are recycled and their selection of chocolate and raw cocoa is seemingly limitless and variety driven (their cocoa comes from Venezuela to Costa Rica to Tanzania to Ghana). While conceding to the fact that the restaurant’s look and concept seems to be more fitting for trendier areas like Mile End or the Plateau, it is their hope that Cacao 70 can perhaps kickstart the revitalization of the West end of St. Catherine street much like Joe Beef, Jane’s and The Burgundy Lion have done for Griffintown. They’re off to a good start, that’s for sure.
In North America, the term ‘buffet’ usually brings to mind a low brow, sort of pedestrian dining experience. Here, in Asia, it is quite the opposite. Some of the best restaurants in Taipei are buffet style – Shin Yeh is a good example. Offering all-you-can-eat Japanese cuisine, there is a wealth of foods and drink to choose from. At the drink bar, there is Calpis (sweet white colored drink), white and red wine, plum vinegar wine, sake, Taiwanese beer, fruit juices, hot and cold tea and coffee. There is a sashimi bar that includes the largest oysters I have ever seen, trays of fried rice, tempura shrimp and vegetables, soba noodles, stir fried oolong noodles, tea kettle soup, steamed eggs, sushi… the list goes on. The pictures speak for themselves.
Attempting to ease our bodies back into normalcy, we opted for a light breakfast which consisted of soybean milk and a variety of Chinese steamed buns. There are two types of soybean milk: sweet or salty. These can be ordered either hot or cold. I had the sweet cold version, my brother had the sweet hot version and my parents had the salty one which comes in a bowl with some fried dough, black vinegar, dried turnips and small dried shrimp. I had the taro flavored purple bun whereas the rest of my family shared the brown sugar bun, the traditional steamed bun (white bun) and a deep fried bun wrapped in baked flatbread with sesame seeds on top. (In Chinese, these buns are pronounced “man-to”). These are not very strong tasting and are some of the most inoffensive foods Taiwan has to offer. Man-to and soybean milk can be found almost everywhere in Taipei – these are staples of a typical Chinese breakfast.