I ruv steamed fish

High tea with the classy Stephanie. Beautiful and tasty food - unfortunately my camera died on me so all we have are 2.0 megapixel phone camera pictures... We sat for hours! Excellent conversation in an excellent atmosphere and at one point even accompanied by live disney piano music :)

Been really craving mince pies and custard. Finally got to have some! Merry Christmas!

Happy Birthday Papa!

Chengbo Day! Started off with yum cha with Ann.

Then we had dessert... mmmmm 

Met up with Kelvin for dinner - conveyor belt sushi, CB's first time! 

Ending with more dessert. (Best icecream. Ever. SO GOOD)

back!

:D happy times

Burgers with Alvin! Wanted something greasy before flying home!

Not something I ate, but definitely food related! My giant 4x7' print of a dessert table. 

Steak dinner with some of my favorite people. Nicely dressed up to celebrate the end of term as well as Megan's birthday! Happy Birthday dear :)

End of term potluck featuring samgyeopsal. Delish :)

Late night eating with Linda, Charles and Peter. Fried chicken :D

RECALL!

Trip of my life. So much love for the 13 other printmakers who were with me. Dinner made by my amazing prof every night. Above was our last meal, had to be recalled twice, but it was worth the wait!

Photo cred: Heather

Had dinner with Charles at Luke's. First time trying molecular gastronomy - very strange. It's so weird to taste something good, but not be able to identify the ingredients.

TETE DU COCHON
A 15th century preparation~ crisp medallions of stuffed pork, Mushroom Ketchup, Preserved Lemon, Quail Egg
Whhhaaaaa? Ok. I have identified the quail egg. And the crisp medallion of stuffed pork. It looks fried though... did they do that to their meat in the 15th century? Either way this was yummy, despite having so many unknown components. I finished it in a few bites and made sure I had a bit of everything in each bite (if that's even how you eat it??)

CRISP SMOKED PORK BELLY PIZZA
Thyme, Potatoes, Capers, Olives, Onions
Charles had this. Hmm. I have the same chopping board at home. The pizza base was made from smoked pork belly.

LIQUID & SOLID HERB SALAD

We both had this. I wasn't sure what to expect, but I knew I wouldn't be getting your typical salad. The 'solid' was the jelly cube and the 'liquid' was a consomme.

INTERLUDE
Rabbit, Pumpkin, Black Sesame, Cuminatum, Ginger Refresher
The ginger refresher was in the shape of a garlic clove, so ginger and garlic were subconsciously interchanged in conversation.

THE TASTE OF MONEY
Beef Cheeks, “Foie Gras”, Cafe de Paris “Truffle”, Champagne, Ginger, Rose, Hippocras
Fancy! I just ate each component from left to right. It tasted good... but I can't tell you what it all was!

COSMIC DUCK

Leg Confit, “Pulled” Breast, Caramelized Onion Pain Perdu, Tomato, Duck Comet, Marshmallow

Ok, how can you not eat something called 'Cosmic Duck'? Note: The white rock on the right is inedible. You never know with molecular gastronomy.

Overall the meal was interesting. It did taste good, but it was confusing to not know where the taste was coming from. We spent a lot of time trying to figure out the different parts of the dishes and what the best way to eat it was!

Exec dinnerrrr. photo cred to alvin, the bibimbap looks amazing!!

Nice chat with Heather over tea and cake. 

Another bake sale! Featuring egg tarts. Pretty legit, I must say.