Have them even in desserts! Salted egg 'lava buns', or custard buns, are one of the best dim sum dishes around!!
They updated flavours! I remember they definitely had a lemon vanilla and funkier banana curry one. The hazelnut with salted caramel ice cream is incredible too!!
But when it comes to macaron ice-cream sandwiches, I still find Monsieur Payard's to be the best. Somehow Jeni's ones always end up having an unpleasantly sticky touch - maybe something to do with spending longer times on shelves as a pre packaged product...
Oh man, this brings back memories! You should have tried the 8 textures cake at Oriol Balaguer (or 5 textures for individual cakes). There's also an awesome place called Bubo which I felt was better than Escriba, and a very lovely hot chocolate at a spot called Caelum that is supposedly still making and selling traditional pastry from the nunnery. Now I want to go back again...
I like my supermarket ice cream as much as the next guy - Haagen Daz does a great Vanilla and Belgian chocolate, and some Ben and Jerry's are really good when you want some crunch and munch! But the best ice I've ever tried was a scoop of chocolate by Claudio Corallo in Lisbon which I chanced upon. Straight out of a pacojet (and this was just a random scoop to go, not in a restaurant or anything) the chocolate flavor was rich, deep and incredibly clean tasting. Plus it's far cheaper than most scoop shops in London and the States! I've tried ice-cream made using liquid nitrogen and this is still better. Pity it's going to be some time before I try it again, though!
A warm, gooey (never cakey) chocolate brownie
Yep, YTF is awesome and what with so many assembly-line places like Subway and Chipotle I can't believe someone hasn't yet opened a fast casual restaurant with this concept. With a cool logo and some sleek marketing (try 'ramen' instead of 'egg noodle'), there's a fortune waiting to be earned!
Polish Nalewka! A shot of it after dinner is all you need and man, it's fantastic
Yea, I guess I can just go to the site directly. I hope I'm not sounding too lazy, though, but it's just that when it shows up in my feeds it's quite annoying to have to append every address with a 'mobile.', and the mobile version is far better for stuff like viewing slides. Paul's suggestion didn't work for me...what did you do to fix it bluebird?
Baklava is probably impossible, but I've been dreaming that someone would wrap some nuts, sweets and spices in some tofu skin and deep fry them like the fu pi juan or crispy beancurd rolls that you find in dim sum restaurants...man that would kick ass!
Thanks everyone for the suggestions! Yea, I'm aware of the difficulties in travelling but I had specifically bought check in luggage and intend to make full use of it! I also have to take advantage of lax import regulations on all Eu foods...regarding weight, I guess Singapore's mandatory national service had other benefits as well! In the end, for Vienna, after torturing myself comparing prices from different places I settled on a Mozart dark chocolate liqueur and pumpkin seed oil, both famous Austrian exports. I figure if i find them cheaper at other places I'll just kick myself and take it as a lesson learnt...
Ahaha thanks to everyone who's helped! Yes, I prefer cooking from scratch and hence am on the hunt for the exotic (to me, at least) cheeses, liquor and cured products that are lining the supermarkets everywhere in Europe. My main concern is that i end up buying something that can be gotten more cheaply elsewhere. Yes, I've been to Meinl and had half a mind to just splash all my money on chocolates, though I've got to save cash for the upcoming Parisien chocolate salon. I guess I'll save money for Budapest and Krakow then, as Vienna seems more expensive than either of those two.
Oh dear I'm sorry! My tablet acted up and I'm not sure how to delete my extra post. I'm sorry for the spam!
@sherbetslurper I totally agree! To me it's just two completely different desserts - while traditional tau huay is coagulated with gypsum, the Lao Ban style is similar to panna cotta in employing gelatin. Traditional style for me any day; Lao Ban also seems to reek of Coffeemate.
I'm surprised I didn't see more tong sui featured or, most importantly, the pandan chiffon cake. Seriously, that's one of the most epic Singaporean desserts...I've often seen dozens of people in the airport departure halls carting boxes of the stuff back home.
Wow, they look and sound fantastic but isn't it a little steep for such small cones?
Four flavours?! You gotta give the Japanese gastrowizards more credit! I know I've seen salted vanilla, melon and an incredible matcha over here in Singapore before, and there's definitely more varieties sitting forlornly on some convenience store shelf in Japan waiting for me to pop over on the next flight and show it some love. Until that happens, though, I'll make do with a big bag of the original (peanut).
Awesome list! But where's the pig's blood lollipops (yea, they are skewers, but lollipops sound way more fun), mee sua (oyster vermicelli), and the ridiculously huge fried chicken cutlets!! Oh, oh, I forgot the braised pork rice and bubble tea...man, they have an incredible street food culture
Fantastic post!! Just like to add, though, that a lot of these are actually categories by themselves - there's different kinds of kaya, for instance, and the toast can be thick or thinly slices pieces; porridge can range from watery Teochew style plain porridge with dishes and accompaniments to one bowl wonders. I must add the superb 'Kway Chap' to the list, though: nothing quite hits the spot like a bowl of rice flour sheets and flavourful braised pig offal!
@UESchefgirl The bags are only used for non-alch drinks, though that's actually a pretty neat suggestion! In general, most places use them for packing cold drinks or sauces/condiments, because seriously, carrying a bag of piping-hot coffee is like waving around a perpetually on stun baton, except more unpredictable...
Wow, it's cool seeing cereals that I'm used to being featured for once! Yea, Koko Krunch is awesome and makes great cereal milk, though I'd rather snack on it sans milk. There's also the Koko Krunch duo with black and white chocolate cereal, though there isn't much of a difference in taste. For the ultimate Milo confectionery experience you have to try the Milo nuggets - not a cereal but basically tricked out Maltesers with a delicious Milo coating. If you'd rather drink the Milo you can opt for the Milo Dinosaur, essentially the drink with a beautiful mountain of Milo powder spooned on top...yea, Singapore has funny nomenclature for food but man, it sure tastes good!
Oh man, I've been lurking around Serious Eats for a few years but never bothered to comment but that dish just looks too strange! Was that picture taken before you guys added the sauces or was that how you ate it? Singaporean Claypot rice (similar to the Cantonese lap mei fun) is one of the best 'non-touristy' foods and while different variations exist, a charcoal fire and the condiments REALLY makes the dish. When I say condiments I mean waxed sausages (both meat and liver varieties), heaps of salted fish, waxed pork belly and the sauces - the lovely sweet, viscous dark soy sauce and pork lard oil. Yea, it's no health food but the fragrance from the waxed meats, salted fish, lard and charcoal is to die for. One hack aspiring cooks can try is to bind the claypot and lids together with wire and invert the whole thing while cooking - you get more surface area for rice to crisp. Omnomnomnom...
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