#todelicious

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From Gastroposter Jessica Wang, via Instagram:

Homemade palmiers.

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From Gastroposter Jessica Wang, via Instagram:

First dimsum of 2017 at Yu Seafood. Their dim sum menu looks versatile but somehow lacking classic options if you carefully look into it. Had har gow, siu mai, and more creative items like eel rice noodle rolls, sakura rolls and fresh fruit napoleon. I feel they are trying too hard to be fancy than actually focusing on the food. As an adventurer, I was happy to try all the "elevated" or "reformed" versions of these dim sum items, also enjoyed much about their interior design. However the long waiting time for dishes, mediocre service just do not match the game. Wish restauranteurs nowadays can focus more on food than in branding.

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From Gastroposter Jessica Wang, via Instagram:

Hidden Gem Chinese dim sum in Scarborough. Deep fried sesame ball with running black sesame filling.

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From Gastroposter Jessica Wang, via Instagram:

I'll always say the simplest is the best. Scallion oil Shanghai noodles. Fry scallions slowly in the oil until they turn golden brown. Mix the oil that contains the essence of the scallions for the flavourful taste.

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From Gastroposter Jessica Wang, via Instagram:

Black milk tea crushed ice with tapioca, handcrafted panna cotta and condensed milk at Bubble Republic.

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From Gastroposter Jessica Wang, via Instagram:

Potato glass noodle with pork hocks. Sometimes you just need to feed your noodle craves with this authentic Guilin flavour.

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From Gastroposter Amanda Huang, via Instagram:

Roll-your-own sushi burrito from Rolltation.

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From Gastroposter Jessica Wang, via Instagram:

When summer is fading while I want more ice cream.