[RECIPE] Shao Bing with Tea Infused Custard Cream Filling

Over the weekend, I wanted to make Shao Bing with my limited pantry. It is a common Chinese pastries that made with glutinous rice flour. It is an inexpensive treat that doesn’t require an oven or electric mixer. Instead of the classic red bean paste filling, I made some Tea-Infused Custard Cream, so it oozes out when biting into it. It may sound like so much work, but I promise it is easier than it sounds.

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TAO Skinfood delivers on Peach Gum

Peach Gum starts to become popular in Vancouver, and it is the Asian secret to beautiful skin. While it is often used in sweet soup and desserts, TAO Skinfood created a series of drink using peach gum, along with other natural supplements, such as goji berries and snow fungus. These drinks can be enjoyed chilled or hot, and they are my new favourite drinks in this summer.

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Cold Tea Restaurant: All-Day Dimsum with Vietnamese Family Style Dishes

Cold Tea Restaurant is a newly opened restaurant that serves Chinese-Vietnamese dishes. They offer all day dimsum, Chinese BBQ, and Vietnamese family style food, along with unique handcrafted cocktails. I was invited by my friend, Brenda, to try out some dishes and drinks.

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[RECIPE] No-Bake Blueberry Cashew Tart

These No-Bake Blueberry Cashew Tarts have no sugar added, are vegan friendly, dairy and gluten-free. During the summer, it is best to make simple, quick desserts that don’t even require an oven. These No-Bake Blueberry Cashew Tarts are the perfect dessert. All you need is a blender or a food processor, and you can prepare these tarts in less than 15 minutes.

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Second Visit to Kosoo Restaurant

After 2 years, I got invited back to Kosoo Restaurant for another media tasting. It recently opened a new location on Robson Street, and it is brighter and more spacious. Unlike the Cardero location, this one on Robson is known for Korean Chicken and BBQ. I think this was overall a better experience compared to the previous one, in terms of taste and quality of the food.

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