There’s something rather stylish about curry accompanied by a starched tablecloth
Despite staying in dozens of hotels each year, I could count the times I’ve ordered room service on one hand – I’m usually whizzing around, trying to fit in as many restaurants, bars and sights in whatever city I’m visiting to spend too much time in my hotel room. That’s why I got excited when I stayed at the Four Seasons in Toronto as they invited me to check out their in-room dining programme. Really? After a long flight AND an early start I could just… relax?! Hold me back…
There’s a kind of glamour and old-world decadence to that heated cart covered in heavy, beautifully-ironed white linen trundling to your room. But I discovered that it takes a certain level of skill to successfully order from a room service menu – a skill that I, as a rookie, did not have.
Toronto is known as being a city of neighbourhoods and I thought it was a neat touch that the menu reflected this with a ‘Streets of Toronto’ section – butter chicken from Little India, a souvlaki sandwich inspired by Greektown – I wanted to hop around town so picked the butter chicken, a maple-braised pork belly pad Thai, a starter of BC Dungeness crab popcorn and I couldn’t resist the Nanaimo Bar with Brown Butter ice cream too. When presented with ice cream as room service you order it, right? Just to see if it makes it to the room or melts on the cart.
Crunchy – and I really liked the salsa.
About half an hour after ordering it all arrived and after taking a few photos I dived in. I eyed the ice cream with some trepidation – it looked good on its bed of ice – would it manage to not disappear into a puddle before I got to it? First up the popcorn crab; the breaded shell was still crunchy, the crab was tender and the lemon-saffron aioli it came with just tangy enough. It was good, but not great – it was like ordering something fresh from a fryer and then leaving it for half an hour – which, to be fair – was pretty much what I had done, although, of course, the heated cabinet had kept it warm.
The noodles were prettiest so they were next; alas, they were kind of gummy. Like a teething baby, they had not travelled well. I nibbled on a few veggies before heading for the cashew and raisin-studded butter chicken, which – I can definitely say is THE thing to order. Heaven on a plate with just the right balance between that sweet, creamy buttery taste and the warm glow of spice and heat. The rice hadn’t dried up and the time in the heater hadn’t hurt the curry at all.
The ice cream was a little liquid around the edges by the time I dug in but oh! It didn’t matter at all. It was ridiculously good. I wished I’d had time during my stay to go and have some more. It was up there on the deliciousness stakes with my adventures with the Sunday Morning Ice Cream club…
So, my Five Rules for Successfully Ordering Room Service are…
* Think ‘what would be best as a take away’?
* Anything that can tolerate sitting in a warmer works – curries, soups etc.
* Anything that should be gobbled up fresh off the griddle or out of a wok does not.
* Anything that’s deep-fried probably won’t be at its best but will still be good if you’re craving stodge.
* If there is ice cream – order it anyway – even a little puddly it’s better than NOT ordering it. And slurping it up whilst dressed in a robe, flicking between channels, eating off a gorgeous crisp white tablecloth-draped table – unbeatable.
I stayed in Toronto as a guest of Toronto Tourism and the Four Seasons. However – as always – my views are 100% my own.
Find out more:
Four Seasons, 60 Yorkville Ave Toronto, ON M4W 0A4, Canada
Tel: +1 416-964-0411