Dear all,

I am giving away 2 bottles of perfume - Chloe's Signature perfume 50ml and Marc Jacobs Oh, Lola! 100ml.

Do find out how to get it from my personal blog <<here>>.

Good luck and have a nice day!

Bun for desserts anyone?

It's kinda weird to have buns for desserts. Normally we all have it as entree. But when you have these buns in your mouth, it's just not weird anymore.

The buns are typical Chinese man dao, lightly pan fried so the skin is crusty. At the same time it's soft and warm on the inside. Then it is glazed with caramel. They just melt in your mouth.

I don't know what the sauce is made of. It looks pretty much like condensed milk. But I taste custard, honey, milk and butter.

I am so sorry I can't tell you where to get this because the shops in China are all homogenous. And I can't read Chinese, so it doesn't help at all.

Introducing the new (but yet not so new) technique in molecular gastronomy (is it the correct term?). Anyway, it's a combination of science technique integrated into cooking method. I believe this method came from France and currently not many chefs use it in their cooking. Do check out the video how cool it is:



If I'm the one enjoying such desserts on my table, it will definitely brings a smile to my face. It is something fresh, something new and something interesting.


Also check out my friend's blog. He's quite a fan of liquid nitrogen cooking and I've seen it in his "Exploding Strawberry Milkshake" and also "Nayarit Chocolate Creameux".