By April 30, 2017

Everyone's in for a treat tonight, because this guy is back in town!

Last time we saw him was at Scaddabush way back and since then he's been keeping busy with work, travel and even recently went to Toronto Fashion Week as a special guest.

You can imagine how hard it can be to pin him down, but luckily for me, I was able to snag him for an entire day.

We met at Finch station, which is 10 minutes from my place and a 20 minute sub from his. It's a perfect place to meet, especially if you don't really know what you're up for that day. There's food, fun, and fantastic times on every block.

 After much deliberating and much persuasion on my end to not go for Taiwanese noodles, we decided to hit up Buk Chang Dong Soon Tofu.

Simple, no fuss, and absolutely delicious.

They mainly focus on one thing - soon tofu, and because of that, the process is almost perfected. There's only around 10 options to choose from, depending on what extra ingredients you would like on top of the tofu, which is great for indecisive people like me.

A bibimbap is also served on the menu, but I've never seen a single order come out of the kitchen.

The tofu stew is where it's at.

The banchan (side dishes) as well as the tofu stew arrive quickly at the table, bubbling from the top.

 One thing they do here that sets them apart from many other Korean restaurants is the way they serve their rice. It's presented in a hot stone bowl (the one used usually for bibimbap), and then they scoop out the rice into a separate bowl upon arrival at the table.

Why do they do that? You may ask.

Well, first, not only is the rice served to you fresh and steaming hot. Secondly, they don't scoop out all the rice in the hot stone bowl, They leave a generous layer of rice which has been roasted to the bowl on the bottom, slightly burnt. 

If you've never had the crisp, slightly burnt rice at the bottom of a stone pot, you're probably confused as to what the fuss is about, but anyone who has had hot stone bowl rice knows the best part is at the bottom.

 After scooping out all the rice, they then pour hot water into the bowl - which is lightly flavored by the crisp grains.

 Something also a little different about Buk Chang Dong is how they serve their eggs. Usually soon tofu arrives with an egg already freshly cracked inside, but here, they let you crack your own egg!

Now that the rice is scooped and the egg is cracked, we are ready to dig in!

 Feeling famished, the food was finished before we knew it. 

Deciding we should then maybe do some exercise (to walk off the egg), Nissen and I headed over to Trinity Bellwoods for a light coffee for him and a cider for me. 

We stayed until the sun set, musing about everything that had been going on in our lives. 

A perfect way to end the night.


For more information and reviews on Buk Chang Dong Soontofu, please visit the following link. 
Buk Chang Dong Soon Tofu Menu, Reviews, Photos, Location and Info - Zomato 

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