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The Chinese Bakery is my White Whale. It’s elusive, and reminds me of my incredible lightness of being. I’ve spent the largest of my culinary fortunes travelling to eat at as many as I could, hoping someday one would come to my town. I’ve turned over the idea of starting my own. I’ve had an 8 year vocation of trying my best to bake the things they sell, let down and overwrought by the fact that every place everywhere seems to get the same baked goods from some ominous supplier. There is an universality to everything they sell; a capital mentality to the exponential increase of profit in exchange for convenient goods.
The bakery behind my house once held Chinese owners from the Province of Neimenngu who, when asked, had egg tarts ready for me within the hour. That was a golden age. It was there where everything came from the artisanship of their hands. I liked to pretend that the German goods they baked were a mere cover for all the mian bao they would make me. Sadly, it was short lived. They didn’t stay long. It was an ill-fated space. Their son Mei promised me tutelage in the art of noodling. I brought him tea during the dragon boat festival to seal the deal. That’s how serious I was; but the day I came, they were gone, and the new owners had no idea where they had gone. I never saw them again.
A year later, another bakery opened in the deeps of Kitchener. Yup, there lay the fixed threads of the warp subject to but one single, ever returning, unchanging vibration. It had it all: bubble tea, lemon tea so chalky it’d close your throat, egg tarts, rolled cakes, red bean buns, all settled in a long, PCB lit corridor, lights leaking Won Kar Wai’s own florescent imagination. Everything toted in plastic, prepackaged and ready to be plucked. It was a hard sell, however, especially with the Chinese grocery store next door, which more or less sold the same pre-packaged stuff. And before I knew it, it was gone too. I was surprised. Still, I never expected to see anything like it again, especially if it couldn’t survive where it was. Nor did I expect to stick around long enough to see another incarnation, especially in the old-line uptown space of Waterloo. But hey, I don’t have a crystal ball; Uptown does have a Crystal Palace though- coincidentally owned by the same confident creators of Hot Wheels Tea House, the newest incarnation of the Chinese Bakery. But I’d be a fool to call it that- it’s so much more. Tea House seems an apt label for what it, I imagine, will grow into. For now, while it practices opening, it offers all the baked goods I’d come to expect, as well as Chinese breakfast familiars. Inexpensive breakfast familiars. And if you want the cheapest bubble tea you can find, don’t hesitate to pay the place a visit, at least until it gets its bearings, because you can get a good glass for a nominal 2 dollar fee. That’s right. That’s it. Nothing more. There’s no tax for the time being. It’s too good to be true. Macaroni and toast, chewy steamed buns with crisp cucumber, and sweet tender peking duck; barmy, bitter Hong Kong tea I love, and as much as you can drink thanks to free refills- more than enough to slow down time, or be faster than it. So far, it’s a great place, smack with Sino-Western hybridity, after enough tea, you’d think you were living by The Bund.
N2J 2W7
519-208-8989
Hours: For now, whenever it feels like it.
Any Payment
If you’re feeling a bit peckish, for both food and self-reflection on your own class position, Luchador food truck might just be the perfect tool for a little culinary reflexivity. The mobile restaurant totes itself as a Mexican fusion machine, and though that may be a moot point for any cuisine in the West, I’ve enough gull to say it teeters more on the side of anything haute. Yup, its new school cartoony mural of little luchadors will dilate your pupils, and its portions will have you feeling the pangs of today’s current food trends and the price you have to pay to be a part of them. Only the most socially obedient can belong to Luchador, because I’m willing to bet it’s a one time visit for a lot of us. Not because of the food. No, no. It’s pretty good. But the portions had me crying and reviewing social constructs of control in a Victorian era residually present today, of all things, in what is supposed to liberate high cuisine from the tyranny of restaurant costs. Oh food trucks, I thought you were for the people? I guess not. Instead I found myself shelling out near ten dollars for two tiny steamed buns postured as ‘tacos’, and 6 for two tiny slider hamburgers with pudgy finger sausages. If we can agree though that eating anything from Luchador is about taste, and not sustenance, then there’s nothing to argue; I can only hope the masses are as civil as me. I was culled by the coos of the masked Luchador calling my name and telling me that my ‘lil Filipino tortas lonagnizas’ and ‘momofuku steambun tacos’ were ready. I wondered if Dave Chang knew Luchador was alluding his food? I felt quietly had when I discovered how small my portions were. I expected enough food to fill the salt-of-the-earth. Two tiny tacos. Two tiny burgers. By now you all get it. You’re gonna pay for it; and it’s up to you all to appreciate it. I certainly could appreciate Luchador’s finesse for managing some things. Its proprietor is a powerhouse of culinary knowhow. Don’t be fooled by my polemic. A serendipitous chat with Luchador’s owner had me more than humbled, only because he himself was. Articulate, well-versed, aware of the performance of food, Luchador doesn’t claim to be cutting edge. It just looks for what people like and tries it. No rock stars here. Only food industry perspective, which is why I imagine everything turned out so well.
Luchador’s infusion of flavours were impressive. I could taste the five spice in the background of my bacon-esque pork belly. I could taste the heat and lingering lime of the cold slaw of my sliders. I could appreciate the chewy airiness of my steamed bun ‘tacos’ (a food feat I find finicky). The mallo-like texture of my mini slider buns. The tender give of my charizo like sausages. Luchador corners a texture market, there’s no doubt. Even the pork belly had an interesting crunchy exterior with a fatty interior, albeit a dry one. Still, I was wrestling a hoisin sauce too sweet and overpowering, and sprigs of cilantro that had me wondering why even bother? There was nothing there to lift up savoury flavours that otherwise pinned my palette down. Paradoxically, the coldslaw was a little languid, put over by the rich sausage. It would champion being eaten alone though. I loved the creativity of the stuff.
My meal was a rushed finish, a quash in the portion department, but a strap in attempting to deliver flavor. I’d like whatever else offered to fill a proletariat stomach, but I can’t be too angry about that. Luchador does good by the market; and certainly by food.
LUCHADOR GOURMET STREATERY
Twitter: @kwLUCHADOR
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