From Yemen to Brazil to Ethiopia: My Journey into Single Origin Coffee

 

There's a difference between knowing a concept and experiencing it.

I learned about single origin coffee last year, when my Professor, Dr. Adekunle, introduced the concept and shared his extensive research, including a detailed post titled Part II: Single Origin Coffee.

What I hadn't done, until now, was experience it for myself. 

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A single origin coffee is from a coffee bean which is grown and harvested from a specific location (Adekunle). Single origin is “related to geographical indications," meaning the coffee's identity is closely tied to the place where it is grown and produced (Adekunle). Drinking it brings out the distinct flavours of its region (Business Insider). Learning this changed the way I looked at coffee.

My journey began at Deewan Coffee House, a popular café in Brampton. Before visiting, I explored their website and learned that they serve single origin Yemeni coffee, making it the perfect place to begin learning more.

Photos taken from the interior of the busy Deewan Coffee House, showcasing flags, large windows, and lighting. As stated on their website, it's designed around a “bohemian concept”

During my visit, I decided to try both the Mofawar and the Iced Deewan Latte.

Mofawar, a medium roast coffee with cardamom, enriched with creamy evaporated milk

                                 

Iced Deewan Latte

The Mofawar was unlike any coffee I had tried before. Its warm spices, including cardamom, gave it a unique aroma and flavour. These warm spices reminded me of the flavours found in Punjabi/Indian tea, something I grew up with but never expected to find in a cup of coffee. The Iced Deewan Latte felt refreshing and creamy, with subtle flavours of cardamom that weren’t overwhelming.

Before this experience, I assumed the coffee would taste bitter. However, as Dr. Adekunle shared, "Coffee does not necessarily need to be bitter” and that its taste depends on factors like variety, where it is grown, climate.”

Although Deewan states that its coffee is sourced from Yemen, I wanted to know the specific region. I reached out to the café hoping to learn more, but I hadn't received a reply. This experience reminded me that learning about coffee is an ongoing journey.

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Thinking about what I had learned also made me reflect on my next visit to Biscotteria Forno Cultura inside Toronto's Union Station.

 Exterior of Biscotteria

 Interior of Biscotteria

I asked about their single origin coffees. The barista informed me about their Brazilian single origin coffee. At the time, I didn't think to question that.

coffee along with the front and back package of the Brazil Forno Cultura Espresso

As I took my first sip, I noticed a roasted aroma and a smooth texture. Although it was bitter for my personal taste, the experience itself stayed with me far more than the flavour. It reminded me that it's also about the journey behind the beans

Later, however, I noticed the packaging described the coffee as a "meticulously selected blend," despite the barista describing it as single origin. That left me a little confused. But it was a useful moment as it reminded me that origin labeling isn't always as straightforward as it looks.

Although the packaging raised questions about its origin, it also encouraged me to learn more about Brazil's important role in specialty coffee, like how consumption increased in [Brazil] because of the continuous evolvement of the different waves of coffee and the role of different Latin American countries in the promotion of single origin coffee” (Adekunle).

Photo of the specialty pour-over coffees showcasing single-origin offerings from Guatemala (Allen Melgar) and Kenya (Muinami), with information on the producer, varietal, processing method, and tasting notes. The detailed labeling illustrates the traceability and transparency associated with single-origin coffee. 

Finally, I researched Yazol Coffee in Scarborough, an Ethiopian coffee shop owned by my friend, Lina and her family (a student at TMU). Although I have not yet visited the café, I was interested in learning about their focus on Ethiopian coffee traditions and single origin. Yazol, as she explains, means “hey friend”

Ethiopia is widely recognized as the birthplace of coffee, and Yazol celebrates this heritage. Lina explains further that coffee is a source of community, not just a commodity to drink. I found that to be an amazing understanding.

As Lina explains, they use Ethiopian, dark roast coffee, which has citrus and a dark chocolate taste. And as listed on their website, “Our coffee beans are sourced directly from Ethiopian highlands, bringing you the authentic taste of where coffee was born” (Yazol Coffee).

Reading about Ethiopian coffee ceremonies reminded me that coffee is much more than a beverage. Learning about another coffee-producing region reinforced the idea that every single origin offers its own unique experience.

Dr. Adekunle also similarly describes experiencing freshly roasted Ethiopian coffee, where guests were encouraged to appreciate the aroma because, according to Ethiopian culture, it is believed to bring blessings.

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What these experiences taught me was that single-origin coffee is more than just a drink. It reflects the geography of a country, the dedication of farmers, or traditions that have been passed down for generations.

Many people in the specialty coffee industry are working toward "more transparency, better pay for producers, and more access to research and best practices (Business Insider). Learning this gave me a greater appreciation for the effort that goes into producing quality coffee.

Deewan showed me that understanding coffee begins with curiosity about its origin. Whereas Biscotteria Forno Cultura reminded me that origin information is not always as straightforward as they appear. Yazol showed me how a coffee's place of origin shapes its traditions and identity.

The next time I visit a café, I know I will be curious about where the beans came from, how they were grown, and the story they narrate. I now realize that every cup has a story worth discovering.

Reading about single origin coffee helped me understand the concept but tasting it gave that knowledge a meaning.

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Thank you for reading!

Bibliography

Adekunle, B. 2025. Food Authenticity. ECV Ontario. https://evcontario2011.blogspot.com/2025/05/food-authenticity.html

Adekunle, B. 2025. Part I: Understanding Coffee. Substack. https://bamideleadekunle.substack.com/p/part-i-understanding-coffee

Adekunle, B. 2025. Part II: Single Origin Coffee. Substack. https://bamideleadekunle.substack.com/p/part-ii-single-origin-coffee

Business Insider. 2023. Why Single-Origin Coffee Is So Expensive. YouTube. https://www.youtube.com/watch?v=Dmpnrtey3YU

Deewan Coffee House. n.d. Deewan Coffee House. https://deewancoffeehouse.com/

Forno Cultura. n.d. Forno Cultura. https://www.fornocultura.com/

Yazol Coffee. n.d. Yazol Coffee. https://www.yazolcoffee.com/

 

Harsimr Dhillon | TMU Student | IRG Intern

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Heytea Lab at Eaton Centre: An Honest Review

 

Triple Supreme Matcha Latte

After my class let out earlier than expected, I decided to take a small detour to the CF Toronto Eaton Centre. It was around 12:05 pm, just the perfect time for lunch or a refreshing drink, and my target was none other than Heytea Lab, a brand that’s been making waves on social media and in foodie circles. Although the store officially opens at 12 pm, I was surprised to find a line of about 20 to 25 people already waiting outside. Even at opening time, the hype around this global tea chain had drawn a sizable crowd having people lining up for a taste. I had expected a quick, casual stop, but it turned into an experience in itself, a little lesson in patience, expectation, and perception.

First Impressions: Minimalist Design Meets Tea Innovation

The first thing that caught my eye was the store’s clean and minimalist design. True to the “Lab” concept, the space was modern, almost futuristic, with sleek counters, glass displays of tea leaves, and subtle lighting. There was a small seating area tucked along one side, inviting visitors to sit back and enjoy their drinks. However, most people seemed intent on grabbing their orders and moving on, reflecting a fast-paced downtown lifestyle.

Observing the workflow, I realized that efficiency takes precedence over interaction; the staff wasn’t particularly outgoing or warm unless you approached them. Perhaps this is because they were constantly handling orders and mobile pickups, but it did create a slightly impersonal feel. Even so, the environment was chill and visually appealing, making the wait in line less tedious.

The Ordering Experience and Mobile Apps Perks

I waited in line for almost an hour, not realizing there was a faster way to get my drink. It wasn’t until I was nearly at the counter that the staff handed me a menu paper that entailed a QR code for mobile ordering with faster pick-up time. The staff hadn’t mentioned it, so I only discovered it on my own. I quickly scanned the code and placed my order through the Heytea app, which was impressive. Its design is simple, lean, and minimalistic, with a black-and-white background that makes each colorful drink pop in the photos. Every beverage is represented by a realistic image rather than just a graphic, and the app includes clear instructions, detailed descriptions, and a rewards system encouraging repeat visits. For someone who appreciates intuitive design, the app made the ordering process smoother and more enjoyable. The long wait itself wasn’t worthwhile, but at least I could take advantage of the online-only discount, which was a small consolation.

 

Tasting the Drinks: Expectation vs. Reality

I decided to try two drinks that caught my eye: the Coconut Mango Boom, because I was craving something sweet and tangy, and the Triple Supreme Matcha Latte, which I ordered out of curiosity to see how it tasted.

Coconut Mango Boom – $7.99 (with 25% off via coupon)

● Rating: 7/10 The first sip was… underwhelming. The mango flavor, which had been the main reason I ordered it, was faint and didn’t leave a lasting impression. The sago pearls were soft but nothing extraordinary, not enough to elevate the drink to the level of online praise. I had seen countless posts lauding it as a tropical masterpiece, yet the reality felt modest. Still, the drink was refreshing during the summer heat, though the coconut undertone was barely noticeable, and it fell short of the flavor explosion I had expected.

 

Triple Supreme Matcha Latte – $9.99 (with 15% off via coupon)

● Rating: 7/10 Advertised as a “cheese cloud” matcha latte, I was eager to try something unique. According to the app, the drink is made by blending 1,000+ mesh matcha into their original cheese cloud, layered over freshly hand-whipped matcha mochi and handcrafted matcha jelly. In reality, it was not the drink I expected. I could barely taste the mochi, which may have contributed to the slightly powdery texture of the latte. The matcha jelly didn’t add much, and the supposed cheese cloud? I didn’t taste any cheese at all. Overall, the latte fell short of expectations and, to be honest, kind of ruined my appetite for matcha for the rest of the day, showing how even a visually appealing drink that sounds elaborate can underwhelm when the flavors and textures don’t match what’s promised.

 

Tea Culture in Toronto

While sipping my drinks, I noticed the crowd consisted mostly of young adults and students, likely drawn by social media trends and the mall's convenience. Many were grabbing drinks to go, reflecting a modern, urban tea culture that values quick access and Instagram-ready visuals over lingering experiences. A few stayed behind to enjoy the minimalist seating area, but these seemed to be the exception rather than the rule.

It was interesting to see how a global tea brand like Heytea adapts to a Canadian context. While the drinks are inspired by traditional Chinese teas like Rock Oolong, the presentation, flavor combinations, and even app integration are tailored for a tech-savvy, experience-driven audience. This blend of heritage and innovation makes visiting Heytea Lab not just about the drink itself, but also about experiencing a new type of tea culture adapted for a tech-savvy, urban audience.

 

Social Media In Action

This visit highlighted the power of social media in shaping expectations. While the drinks are photogenic and heavily promoted online, the taste can feel disconnected from the hype, creating a perception gap. Taste is subjective, and what delights one person may disappoint another. For me, the Coconut Mango Boom and Triple Supreme Matcha Latte fell short of expectations. They are visually impressive, but only moderately enjoyable.

Ultimately, this experience reinforced that what works for others doesn’t always work for you, and individual experience matters more than online consensus. Social media can guide you to new spots, but it does not always guarantee satisfaction. It’s a reminder to approach trends critically, try things for yourself, and recognize that your taste, your subjective experience, is valid, even if it differs from the majority. Viral content and reviews are helpful tools, but they should never replace your own judgment. This experience also highlights how curiosity and personal exploration are just as important as following hype. Food and drink are subjective experiences, and taking the time to discover what truly appeals to your own palate can be more rewarding than simply following what’s popular.

Sipping and Learning: Takeaways from Heytea Lab

Despite the drinks not being revolutionary, I left with a positive impression of Heytea Lab. The store’s sleek design, minimalist ambiance, and digital ordering system make it a standout destination in Toronto’s bustling Eaton Centre. What struck me even more was how Heytea adapts traditional tea for a modern, urban audience, combining classic flavors like oolong and matcha with innovative textures, trendy presentations, and tech-friendly ordering. The result is a tea boom in Toronto, where social media popularity and word-of-mouth have turned the store into a must-visit spot almost overnight. Observing the interplay of consumer behavior, digital trends, and global tea culture was a more valuable takeaway than the drinks themselves.

Next time, I’d likely try other exclusive drinks and stick to mobile ordering to save time. This visit also sparked reflection on how global brands can make traditional products feel fresh and exciting, and how hype and social media influence can magnify a brand’s impact in a city like Toronto.

Conclusion: Is Heytea Lab Worth Visiting?

Yes, if for nothing else than the experience, the design, and the spirit of trying something new. Heytea Lab reminded me that life is full of little adventures, and sometimes it’s worth saying “why not?” try new things, explore new flavors, and embrace the unexpected. Each day is a chance to discover something different, to be curious, and to live fully, even in small ways like enjoying a new drink. While the drinks may not always match the hype, the visit is a reminder to stay adventurous, keep an open mind, and seize the surprises life offers.

 

Life is short; live in the moment, stay curious, embrace adventure, and don’t regret a thing!

 

Thi Tu Phuong Nguyen | Undergrad, Global Management Studies | TRSM

Toronto Metropolitan University

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IRG.Scroll: Issue 1 - February 2026

The Intellectnomics Research Group (IRG) has released the first issue of IRG.Scroll. This periodical strengthens our understanding of the relationship between property rights and entrepreneurship.

Explore: IRG.Scroll: Issue 1-February 2026

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A Recipe for Belonging

 

A Section of Dar-es-Salam, Tanzania in 2019

Growing up as a mixed kid — half Arab, half East African — I often felt like a blend of ingredients that didn’t know which kitchen she belonged to. At family gatherings, I often caught myself in between two worlds: Arabic chit-chat on one side, Swahili lore on the other. Both felt familiar and foreign at the same time, like humming to your favourite song without knowing the words. The more I learned about each culture, the more I felt I didn’t fully belong to either.

It all changed when I started to delve into the connection between Emirati and East African cuisines. Something in me healed. These two worlds I spent my whole life trying to balance. They’d already been intertwined for centuries. My favourite dish growing up, machboos, turned out to be living proof that belonging doesn’t always mean picking one side. Sometimes we are the perfect blend. The byproduct of trade, travel, and shared history over generations.

Machboos (or kabsa, as it was originally known) is a spiced rice and meat dish that is a staple in Emirati cuisine. It’s usually served at Eid celebrations, family azeemas, or honestly, any time your auntie wants to show off.

The dish is built around fragrant rice, tender slow-cooked meat (usually chicken or lamb), and a blend of spices like cardamom, turmeric and saffron (the holy trinity of Arab household kitchens). But the secret weapon is loomi, the dried lime that adds that perfect tangy element to the richness of the meat.

The word kabsa comes from the Arabic verb kabasa, meaning “to press together”. Fitting, since everything in this dish is cooked tightly in one pot, allowing the flavours to infuse and become inseparable. It was a practical meal for the nomads and coastal communities in present-day Saudi and Yemen. The perfect desert dish: one pot, easy to share, heavily nourishing, and impossible to mess up (unless you forget the salt, then God help you…)

Fast forward to the 17th - 19th century, the Omani Empire ruled parts of Zanzibar and the Swahili Coast. It was the ultimate cultural bridge between Arabia and East Africa. Arab settlers brought their dishes, like kabsa, to the coast and the local cooks revamped it.

Dinner as experienced along coast of East Africa in 2019

When I first tried pilau at my grandmother’s house, it was a déja vu moment. It almost tasted like machboos but with a twist. The dried lime was replaced with coconut milk, but the essence remained the same. It felt like both sides of my family had been communicating through food for centuries.

Pilau, born in Zanzibar and Mombasa, is a spiced rice and meat dish cooked in coconut oil and flavoured with local cloves and cinnamon. Traders later carried those flavours back to the Gulf, influencing machboos. The machboos that I know today is basically a melting pot (pun absolutely intended), with its Arab technique, Indian rice, Persian loomi, and African spice.

By the time UAE was born in the 20th century, machboos had become ingrained into our national identity. A beautiful tale of migration, trade and shared cultural heritage.

For years, I saw my mixed background as a hindering imbalance. Never Arab enough, never African enough. But identity isn’t about purity its about the mix of flavours that makes you, you.

Now, I see my “cultural imbalance” as a recipe for strength. Let’s call it a “fusion” instead of confusion. Like machboos, i’m a blend of different tales influenced by history and adaptation. I’ve lived two different childhoods, and that’s a privilege. I’m a cultural chameleon fluent in both worlds; I can code switch between habibi and habari like a pro.

When I eat machboos now, I don’t just taste the aromatic rice and spices… I taste belonging.

Maryam Marshad

Research Assistant and Intern

Intellectnomics Research Group (IRG)

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More Than a Cup: What Terminal 3 Taught Me About Coffee

 

Terminal 3 Café.  

I’ve never been a coffee person. My usual order is something sweet and safe—an iced blonde vanilla latte with syrup and cold foam. Black coffee has always felt too strong, too bitter, too serious. So, when my mom suggested we visit Terminal 3, a Fourth Wave Plus (4thW+) café, I agreed mostly for the company. What I didn’t expect was to leave thinking about coffee in a completely different way.

A Café That Feels Like a Story

Terminal 3 is the kind of place that feels intentional from the moment you walk in. It’s tucked inside a music school and store, which gives it a calm, creative atmosphere. You’ll see people reading, chatting quietly, or waiting for their music lessons. It’s the kind of space that feels reflective; less like a spot to grab a quick caffeine fix and more like a spot to slow down.

Terminal 3 shares space with a music store and a school. 

The name “Terminal 3” is inspired by Toronto’s airport, symbolizing travel and connection. That idea carries through everything they do. On their website, the café describes its philosophy as building “multiculturalism and togetherness through coffee beans by sourcing from around the world, listening to their unique stories, and sharing those findings with the local community.” That line stuck with me because it perfectly captures what Fourth Wave Plus coffee is all about: sustainability, storytelling, and inclusion.

Each pour-over at Terminal 3 comes with a small card that looks like a luggage tag, listing the coffee's origin, roast, and tasting notes - a nod to the cafe's airport theme. 

Where Science Meets Care

Pour-over from Papua New Guinea (Jiawaka) - a light roast with notes of pomegranate, sugarcane, and grape. 

What surprised me most about Terminal 3 was how scientific the process felt. Every coffee is carefully measured, from TDS (total dissolved solids) to grind size, water composition, and espresso-to-milk ratios. They even sometimes add a special mineral powder to their brewing water to achieve ideal balance. It’s a reminder that coffee isn’t just an art, it’s chemistry.

Terminal 3 displays its selection of single origin coffee beans, each labeled with the country where it was grown. 

Everything is roasted in-house, and each bean is single origin. There are no blends and no dark roasts. The staff explained that this is what sets Fourth Wave Plus cafés apart from earlier waves of coffee—they’re focused on precision and education just as much as flavour.

All of Terminal 3's coffee is roasted in-house using their on-site roaster, allowing complete control over quality and flavour.

Our Visit

On a sunny day in September, my mom and I met up with her best friend while her sons were at their guitar lessons next door. We decided to stay for coffee and conversation.

We started with a flat white made from Ethiopian Guji beans, a light roast with notes of floral, milk chocolate, and brown sugar. It was smooth and beautifully presented.

Then came the pour-over, which I’d heard was a must-try for anyone wanting to understand specialty coffee. The barista brought out a board of six different beans, each labeled with its origin, acidity, aftertaste, and tasting notes. It felt a bit like choosing a wine (from what I hear) and I picked one from Papua New Guinea (Jiwaka) which was described as having notes of pomegranate, sugarcane, and grape.

Pour-overs are served black, which felt intimidating at first. I’m used to adding milk or syrup, so this was a big step outside my comfort zone. Still, I tried to stay open-minded. The flavor was surprisingly playful, and the pomegranate note really came through.

My mom’s pour-over, the Colombia Finca Villa Gesha, was also light and aromatic, though both of us agreed we still had some learning to do before fully enjoying this kind of coffee. We talked about how refining your palate can take time, but that conversation became more interesting than the cup itself.

Our flat white, cappuccino, and pour-over, beautifully presented on wooden boards with details about the brew. The second photo shows what was left - a good sign. 

A Space for Connection

While we were sitting there, I overheard someone telling one of the baristas how happy they were that the café was still around. It was a small moment, but it stood out to me. It showed how places like this become part of a community, not just because of the coffee they serve, but because of the relationships they build.

The café sells and $80 t-shirt that says "For the Coffee Connoisseurs"

That sense of connection is what makes Terminal 3 feel special. They have done a very good job at creating a balance between expertise and openness. The café celebrates the idea of the “coffee connoisseur”, and you can even buy a shirt that says so, but the atmosphere itself isn’t unwelcoming. The baristas share their knowledge with genuine enthusiasm, turning what could feel intimidating into something inviting.

As an Accounting and Finance student, I’ve always noticed how coffee finds its way into so many spaces whether it’s study sessions, early mornings, or networking “coffee chats.” Being at Terminal 3 reminded me that coffee isn’t just a drink, it’s a shared ritual that can mean something different to everyone. It can mean focus, comfort, or community, depending on who you are and where you are.

The Question of Accessibility

Still, I couldn’t help thinking about accessibility. Ethically sourced and sustainably grown coffee often costs more, and that’s understandable. But it raises the question: how can we make these kinds of experiences available to more people? If coffee is meant to bring people together, I hope the Fourth Wave Plus movement continues to find ways to balance ethics, quality, and inclusivity.

What I Took Away

Before this visit, I’d never really thought much about coffee beyond my own order. But sitting there, surrounded by the sound of guitars and the quiet hum of conversation, I realized that coffee can be more than just a drink. It can be a way of connecting with people and cultures. Furthermore, the small moments create unforgettable memories.

Visiting Terminal 3 has shaped my impressions about coffee. I may not have walked away a coffee convert, but I did leave curious. Curious about the people behind each roast, the science behind each cup, and the stories that travel in every bean. And maybe that’s a start.

 

 

Works Cited

 Adekunle, B. (2025, June 20). Part I: Understanding Coffee. https://bamideleadekunle.substack.com/p/part-i-understanding-coffee

Terminal 3 Roasters. (n.d.). Colombia - Finca Villa Betulia Gesha. Terminal 3 Roasters. 

https://t3roasters.com/products/colombia-finca-villa-betulia-gesha

Terminal 3 Roasters. (n.d.). Our philosophy. Terminal 3 Roasters. 

https://t3roasters.com/pages/philosophy

Terminal 3 Roasters. 20 August 2023. The Role of Water Quality in Coffee Brewing. https://t3roasters.com/blogs/gateway/the-role-of-water-quality-in-coffee-brewing?_pos=2&_sid=3b268c135&_ss=r.

 

Keira Popov

Undergraduate Student

Ted Rogers School of Management

Toronto Metropolitan University (TMU)

 

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A Taste of Asia

 

Soekarno-Hatta International Airport, Terminal 3: "Where Symmetry Meets The Sky"

Late at night in Jakarta, I stepped out of the airport and was hit with the immense humidity. My clothes stuck to me as I walked to the car, finding it harder to breathe. Travelling from Toronto to Asia was more than a change of scenery; it was also a change of pace. I have always heard about the richness of Asian cuisine but experiencing it firsthand gave me a new appreciation for how deeply food is tied to our culture and everyday lives. From airline dishes to local cuisine, every meal had a story about its origin and the people behind it.

 

A table spread of Chinese dishes at a restaurant in Indonesia.

My first flight from Toronto to Hong Kong was quite long, about 15 hours in the air. This was the flight I dreaded the most. 15 hours just sitting in economy and with no way to recline comfortably. I flew with Cathay Pacific, a Hong Kong-based airline. During the flight, I had a mixed feeling, the last time I visited was six years since ago. To while away the time, I had plans to watch my favourite movie Crazy Rich Asians, only to be disappointed that they did not have it, so I was half asleep for the entire flight. On the flight, I was provided with two meals. The first meal consisted of chicken and rice with vegetables as the starter. The airline also offered a container of sliced meat–which I assume was ham–a Babybel, bread with butter, and vanilla ice cream for dessert. The second meal was cod served with a corn sauce, accompanied by rice and broccoli. They also served us more bread with butter, fruits, and a little slice of cake for dessert. Overall, the food on the flight was quite filling and better than the ones on western airlines.

 

We arrived in Hong Kong with a two-hour layover until our next flight to Jakarta, the capital of Indonesia. As soon as we exited the plane, we passed through security and immigration personnels before we could go on to enter our next gate. Before we had our bags checked, we were required to go through an eGate, which only requires you to scan your passport. That was an interesting experience since I had never been through them in Canada. This flight was only six hours long, so it was more bearable, though we only got an inflight meal. They served us Hong Kong-style pork with vegetables. We were also served a bowl of fruits, some more bread with butter, and Häagen-Dazs cookies and cream ice cream for dessert.

 

Jakarta, my ancestral home, was humid, beautiful and tranquil. Shortly after arriving, we drove to a town called Bandung, to explore good quality cuisines without making a hole in our pockets. We arrived hungry, so before the drive to Bandung we visited the McDonald's in the city. It was strangely familiar but foreign at the same time. We ordered spicy fried chicken, which came with rice, and that's where I found out that many people in Indonesia love fried chicken. There are other American fast-food chains operating in Indonesia, for example A&W and KFC. The McDonald’s menu was completely different, offering items such as spaghetti (McSpaghetti), Milo shakes, Matcha ice cream and more. I was a bit sad that I was unable to try some of the foods available at the McDonald’s in Canada.

 

The next day, we ended up at a restaurant known for its Sundanese cuisine. We ate a variety of foods, from fried rice to fish to deep-fried eggplants. The restaurant setting was an open concept, so you were only covered by the roof above your head. Another thing to note was that it was a restaurant where eating with your hands was both expected and customary, though they did still offer utensils. This differs from the restaurants in Canada, as most of them expect you to use the utensils offered rather than your hands; In Indonesian culture, it is normal to eat with your hands rather than with utensils or chopsticks. Personally, I felt more at ease using my hands.

 

We also went to a Chinese restaurant the next day with some more relatives. The food there consisted of a variety of dishes, ranging from fish, tofu, bok choy, and many more. It was quite an experience getting to eat authentic Chinese food after spending most of my life eating Western food. After meeting my relatives and spending a couple of days in Indonesia, it made me realize that I need to learn Bahasa. It was difficult to communicate with them and the locals since I'd only known a handful of Bahasa, so at times I was either confused about what they were talking about or about how to say certain things.

 

After that, we headed to Pascal 23, a mall that had some restaurants on the side. We got a Korean-style dessert, some coffee-flavoured shaved ice with chocolate drizzled on top, accompanied by some mochi on the side. A special note for the place would be that the servings there were huge!

 

The day after, I purchased some coffee from Fore Coffee, a premium coffeehouse chain. I was able to try their Hot Cafe Latte, Iced Caramel Praline Macchiato and Iced Buttercream Tiramisu Latte. I personally favoured the Iced Caramel Praline Macchiato and the Iced Buttercream Tiramisu Latte, as they were both sweet and caramelized. We then visited another mall where, on the lowest level, they had a massive food court. They sold a variety of foods, such as onigiri, yaki shrimp, and takoyaki. What shocked me the most was that they had a wide selection of chicken legs available for customers to freely pick and choose from.

 

A display showing a wide variety of fried chicken legs to choose from in an Indonesian mall's food court. 

A few days after we arrived, we took a day trip to another town called Lembang, winding through rocky roads and beautiful mountain ranges. We made a stop at Dusan Bambu, a retreat surrounded by green forestry and a ton of activities, some of which were a racetrack, axe throwing, a water slide and quite a few more. From there, we got to try a lychee iced tea, which was very refreshing since it was a hot summer day. I also had deep-fried bananas with shredded cheese on top, which, to me, was a bizarre combination, but alas, it was pretty good; It goes to show that different cultures create a unique blend of food and flavour profiles.

 

While in the continent of Asia, I also decided to visit Singapore, the same country where I will do my exchange program next year. The restaurants there were mainly noted to be either Chinese or Malay, though I did have the opportunity to try out a Japanese restaurant, where I enjoyed some sushi and a chicken and egg dish. The prices for the sushi were cheap, whereas the bowl was quite pricey. I was also surprised to see a Tim Hortons in Singapore, though I can’t complain about having a breath of home; The menu was different as it is curated for the Singaporean market. They had their classic Iced Capp, which is my favourite drink from Tim Hortons, but they also had various assortments of Iced Capp flavours that I had never seen before, such as Maple Macchiato or Belgian Chocolate Chip. The prices at Tim Hortons were significantly higher than in Canada. A regular Iced Capp is $6.70 SGD, at the same price range with Starbucks.

 

The day’s trip was completed with a local meal on our return to Jakarta. The local meal box costs around $2 CAD but comes with a hard-boiled egg, yellow rice, chicken, noodles and complementary sauces. It was an excellent meal at an affordable price. That is something I miss about Indonesia. As we prepared for our return to Canada, I visited a cafe in Central Park Mall with my aunts called Paul Le Cafe. One of my aunts told me they import their croissants from Paris. I tried a Sea Salt Latte and a croissant from there. The latte was very bitter, but the croissant was delicious. It was very soft, buttery and overall rich in flavour.

 

A $2 lunch box with yellow rice, noodles, and a seasoned egg, served with beef and sambal. 

After a few weeks in Asia, it was time to return to Toronto, I was sad that my vacation was coming to an end. I felt like there was so much more to see, but I just didn’t have enough time. My first flight was from Jakarta to Hong Kong; we were served great food. The meal consisting of spicy chicken with rice and vegetables, as well as fruits, and a mint cake for dessert, overall, the catering was good. The little mint cake was also delicious, a nice, sweet treat. On our arrival in Hong Kong, we boarded the flight back to Toronto, during which they served us two dishes: the first was chicken and rice with bok choy, accompanied by even more bread with butter, fruits, and ice cream for dessert. The second meal consisted of a marinara fish dish with vegetables, bread, fruit, and some coleslaw. Overall, the meals were good, despite being airline food.

 

After my return to my regular life in Toronto, I was able to reflect on my trip, realizing that food tells us a lot about a country and its people including landmarks. I realized that no matter the scenario, whether it’s the affordable $2 Indonesian meal boxes to elegant cafes, and even airline meals, every dish reveals cultural values such as hospitality, community and creativity. Travelling across Asia changed my way of seeing food; It is not just about taste but about identity and connection to the locals and the culture. Beyond taste and identity, every dish holds memories, whether it is the old ones that linger or the new ones I make while sharing meals with family; it will always have a place in my heart. I am deeply humbled to have the opportunity to experience different cuisines and learn from them.

 

Josephine Husen

GMS Student

Ted Rogers School of Management, TMU

 

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