Pin It Pin It Pin It This is my second attempt to deplete the egg whites left over from my Lapis cake . Baking 6 Pi...

My first encounter with this cookie was in Taiwan. Named after the shape it resembles, it is literally called  Ox Tongu...

Mee Tai Mak/ Bee Tai Mak is one of the many forms of rice noodles that we eat in Asia. Very much like a shorter and ...

One of the dishes which I simply cannot resist when I am in Hong Kong, is a good plate of the plain, simple Soya Sauce F...

When I went to get my mooncake ingredients at Kwong Cheong Thye 2 weekends ago, I was suprised to see the little alley w...

Making mooncakes, contrary to what most people think, is not difficult. The pretty, exotic molds lend a wow factor whic...

I shall officially admit that the yeasted species have bewitched me. First the sweet soft buns and now, the snowy white...

When I started blogging about 2 years ago, someone left a nice message for me in my comment column. An outstanding baker...

I have always wondered about the Egg Tart. It has all the elements of a western pastry, from the short crust/ puff pas...

It took my 2 weeks' business travel to pry me away from my cookies. Taking a break sometimes, opens up the mind fo...