A season is long and grueling. There may be nights when it's tempting to run through the motions and let your focus wander. On those nights, there's nobody more valuable than an electric sixth man, someone like Lou Will or J-Crossover who emerges from the bench to provide a spark of energy with a dazzling display of scoring and provide a motivating wake-up-call to the starters. I scouted one of the most galvanizing dishes I've ever had during a cold, late night in Montreal. After a day of exploring the city and an evening of drinks, me and my team were in need of a late-night snack to continue the night and maximize our precious few days of vacation. We ended up at Bar Ganadara, a Korean bar with plenty of atmosphere and vibrant energy. We ordered a variety of typical bar dishes, the usual fried suspects and flavored soju, but also, almost as an afterthought, a seafood soup since it was cold. This seafood soup came out steaming in a clay pot, and one tentative sip sent a bolt of surprisingly creamy, spicy, seafood-y heat and flavor which emphatically yanked us out from the haze of fatigue we had settled into. There were generous pieces of seafood, thin noodles, and a few veggies, but for whatever reason the broth was addictive, light with just enough seafood flavor and jalapeno heat to keep things interesting. The soup propelled us long enough through the night to make it to the NBA Finals (or rather, the NBL of Canada Finals) of late night drinking food: a stacked plate of greasy, cheesy poutine. Despite its relative simplicity, unassuming place in a bar menu, and complete lack of attention in other reviews, the seafood soup was memorable enough that we came back for a second helping on our last night.