Braided milk bread


(updated September 2021 with new photos) This recipe calls for “tangzhong” (湯種), a seed roux to make incredibly soft tender, fluffy bread, a classic bread style from places like Hong Kong, Japan and Taiwan. I have fond memories of eating bao that is pillow soft, with layers that I could see as I peel it…

Read More

Banoffee milk and chocolate pudding


Dessert – that was the first thing that came to my mind when I took my sip of the new banoffee milk by Lewis Road Creamery. It had to be with single-origin chocolate so I messaged my friends at Foundry Chocolate for some advice on which of theirs would be great with bananas. Turns out…

Read More

Chinese doughnuts 笑口棗


I have fond memories of going shopping with mum around CNY and she would always pick up sweet treats from this Chinese pastry shop in an older suburb. There would be fried sweet dumplings with nuts and sesame, large hollow sesame dough balls that are crisp when you first bite into it and then chewy…

Read More

Healthy Banana Ice Cream


Looking for an activity with the kids? How about making this healthy banana ice cream. It’s super easy and all you need is a bunch of ripe Dole Bobby Bananas. Simply freeze them and blitz in a food processor/blender with the option to add additional ingredients depending on your desired flavour. This creates a creamy…

Read More

Sweet and sour pork (咕噜肉)


The most iconic of all cantonese cuisine would have to be sweet and sour pork 咕噜肉. I dare say there would be a Chinese takeaway shop in any town any city, selling a variant of this. The Hong Kong version I grew up with is sweet and tangy, with thick pieces of meat thinly coated…

Read More