The Beard Papa Cream Puff

This is one of my absolute favourites - cream puff pastries by Beard Papa!! The choux pastry remains crispy as the vanilla cream is only injected into the pastry shell at the point of sale. Then, they are dusted with some fine caster sugar and boxed with a dry ice packet (if your journey to home is long). The original vanilla flavour is the best even though they sometimes do special fillings such as green tea or pumpkin.

Beard Papa originated in Japan (where I enjoyed them immensely) but there are now many branches in Hong Kong and New York. And when they opened a stall in Boston, you can imagine me thinking "Well, my quality of life just went up a notch...."

Poon Choi - the Big Bowl Feast

I'm back and ready to post about about all our culinary adventures in Asia! First off, check out poon choi - layers and layers of various foods such as chicken, duck, shrimp, pork, mushrooms, tofu etc. all in one big bowl. The foods should be eaten layer by layer as opposed to "stirring it all up" but of course, those that can't wait for the juicy radishes ("lo bak") spend alot of time searching around the bottom of the bowl. Poon choi is usually served on special occasions - we had poon choi twice in Hong Kong - once for lunch on Kee's chinese banquet wedding day (top pic with special before and after effect) and this particular beauty for Tam Shui Hang's Chinese New Year celebration.

Our most fave food

Despite all the wonderful food on this blog and the extensive travelling (and therefore eating) that Yee and I have done, there's only one food that we crave....

Impromptu wedding banquet for me and ellen!

Food from out mini-wedding banquet in Torquay.

The controversial shark's fin soup. Nathan and Ryan were appalled and wouldn't have any!

Fat yummy turbot

Bird's nest thing