An amazing combo

I tried this amazing dessert when I went to visit Jiu-fen, Taiwan. The brick in the picture is made from maltose and peanut. The chef used the tool that carpenters use for smoothing woods to create many thin slices of maltose and peanut mix; this mix is then laid on a thin and round flour-based bread skin and wrap up with a scoop of TARO icecream... (some customers like to put in Coriandrum sativum, a kind of seasoning leaf)

It's awfully delicious...










Here is my dad enjoying the dessert and my mom awaiting her turn to bite on it...haha

Pig Skin

I tried this pig skin dish in a traditional restaurant, 阿月切仔麵, in my home town Kaohsiung. It's one of the most memorable things my tongue remembered...haha

You would think pig skin is something oily and fat. On the other hand, this appetizer is nothing like what you would imagine with common senses. It's not fatty at all but gelatinous and very well seasoned. In chinese, the best way to describe it is 爽口.

Delicious~

興 Pho'

With Winnie, Pho is a must. Winnie's mom used to invite kids over for her renowned Pho. There was just one episode that Wei-Ning commented that the beef was like chewing gum...haha

This place is like the gourmet's top choice of pho in Toronto. The pho I ordered was delicious.



This lady was waiting ahead of us. She wasn't happy that the line was cut by the other. She was upset. I thought she was charming, though.

Dessert Trends

Winnie w/ Pistachio cupcake

Winnie and I stopped by this dessert place with serendipity. The dessert chef, Donald Duong, was one of the gold medalists of 2004 World Culinary Olympics. I won't hestitate to suggest this place to any gourmets. The presentation and the taste of the dessert are in perfect balance! And my camera and my tongue both appreciated that.

Top-Down: Chocolate symphony, Wedding cake in display, Unknow, Pear tart, Mango tart, Berry box
Dessert Trends:
154 Harbord Street
Toronto, Ontario, M5S 1H2
416.916.8155
http://www.dtbistro.com/