Category: Food

Out & About #1161 | Pi Day, Matcha Almond Cookies + Fig Roll-Ups

3/14/2026

As any local knows, spring in Canada isn't a guaranteed. Snow is possible any time between November to April, and the transition from winter to summer could last any duration from two weeks to two months. Just as I was ready to transition away from my down coat came flurries and ruthless winds.

The first weekend of March Break coincided with a handful of local events. One was the Grand Opening weekend of Cong Caphe's Mississauga foray. Having likely seen success from their pop-up in The Food District, the business took to one of the at-grade retail spots just north of Hurontario and Eglinton. Situated at the base of a high-rise residential complex, I wasn't surprised to arrive to find an absence of on-site parking within the proximity.

Of course, the impact of inadequate parking had been intensified with both Cong Caphe and Ramen Isshin's grand opening promotions taking place over the exact same timespan. Against my better judgement, I pulled up to the front doors of the establishments a few minutes after noon. By this point, the queues were extravagant and vehicles were stationed along the perimeter of the condo buildings.

Navigating towards the concrete walkways was quite challenging, for strict completion of base asphalt rendered a height difference between the road grade and gutter. Melted snow pooled here, turning to ice as temperatures stooped into the grim, evening hours.

Ramen Isshin's opening promotions included $1 ramen for the first 50 customers, followed by 50% off for the remainder of the day. Needless to say, we did not succeed in making the first batch of entrants. Evaluating the length of the line though, we likely weren't going to make the first 100 either. Cong Caphe's neighbouring lineup was equally tragic. Instead of being perched outside for an undetermined period of time, I decided to return to the comfort of the car and head elsewhere. $10 off ramen simply wasn't worth it.

While meandering back to the 403 on ramp, I recalled it was the 14th of March - otherwise known as "Pi Day". A quick web search identified the pizza spots taking part in the national food holiday. Blondie's at Robert Speck offered a paltry discount of $3.14 with a minimum purchase of twenty-five dollars. Meanwhile, Pizza Nova was offering $3.14 slices and Pi Co. $3.14 Margherita Pi.
The latter was the most intriguing deal by far, so I swooped into the covered garage across from Walmart and made my way towards the food court.

Another line awaited us. Despite its length, traffic appeared to move quickly. I decided to join the line, stepping away every once in a while for sanity's sake.

Queuing indoors enabled a temperate environment, as well as one equipped with indoor plumbing facilities, however unclean they may emerge.

Being poised stationary made me antsy, thus frequent trips were made towards other sections in the mall in the meantime. From To Go Coffee, a Flow Pod Lemon Tea was obtained. While my heart yearned from the Orange Lemon Tea, its base of green tea directed me towards an alternative. The Flow Pod Lemon Tea was the only tea concoction in which black tea could be substituted.

Mr. Surprise Toys had also opened its doors in advance of its Grand Opening weekend.

The Pi Co. lineup was far longer than expected. Approximately forty minutes would pass before we neared the counter.

In order to facilitate orders, the establishment was limiting all sales to the Margherita Pi between 12:00 - 3:14 PM. Customizable pies, salads, and wings would resume sale following the Pi Day promotion period.

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Out & About #1160 | Ongoing Stresses Feat. Burnt Pecan Pie + Fig Jelly & Caramel Tart

3/13/2026

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Anxieties have surged this week, which means that the urge to crawl into a hole and remain there until the tsunami passes has returned.

Frankly, I'm not sure what to make of office situation. Despite being in dire need of time off, I've been deferring time off, as well as work-related reimbursements, for there is tremendous uncertainty surrounding the imminent future.

Assuming one of the scarce stretches of respite in my daily work life are lunchtime walks. Often are these strolls executed in solitude, however I enjoy the moments when fellow ranters wish to take part. Even excursions as short-lived as a Tim Hortons run has the ability to bring about a sense of connection - confirmation that I am, in fact, not out of the ordinary for merely desiring work-life balance.

I returned home that evening to munch upon a Traditional Hot Cross Bun from COBS Bread, an Easter staple.

The subsequent afternoon was brimming with meetings; my attempt to weave both pie-making and a Nene Chicken order into the mix resulted in a woeful amount of stress. The emotional rollercoaster was a foreign feeling, an element that wouldn't have been experienced in my former job due to fair workload distribution and a priority for worker sanity. Alas, the current load of meetings and duties customarily refrain one from exercising their hard-earned lunch break.

Despite the ongoing UberEATS BOGO offer, the Nene Chicken transaction totalled a whopping $93.53! After tip, the grand total came to a preposterous $109.17. The order comprised of 16 pieces each of Bone-In Soy Garlic Chicken and Boneless Swicy Chicken, plus $2.75 of Pickled Radish. Three generously-filled containers constituted the side; the mu was indeed superior to MyMy Chicken.

Both varieties of chicken were fleshy and well-seasoned, but regrettably spicy. The heat propagated from the centre of the mouth towards the throat and temples. Although we enjoyed the chicken fresh, leftovers grew progressively spicier, eventually leading to discomfort in the throat and body.
I began to perspire and shake later that evening. The combined effects of spice and grease had conflicted with my body's needs. Propelled into a low fever and headache, I decided to call in sick. Informed was this decision, for the one-day breather provided the overdue physical and mental relief I desperately needed.

Prior to deterioration was the preparation of a peanut-soy-black sesame tangyuan (from Laurel, instead of our go-to brand of LKF) and the creation of Fig Jam.

1) Fig Jam

The decision to obtain sun-dried figs resulted from an unavailability of raisins at Costco. Given their size though, it was impossible to use them in a 1:1 application as an oatmeal topping. Moreover, they harnessed a notably intense sweetness.
I decided to soak a handful in water to alleviate the cloying qualities. Somehow, this transitioned into an impromptu undertaking of Fig Jam.

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Out & About #1159 | Yet Another Week, ENHYPEN Walk The Line + Boyfriend on Demand

3/7/2026

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Often we tell others to "hang in there" when they express having a hard time, but is that really the best approach? Until when are they to keep holding on?
The saying "hanging by a thread" applies to situations such as these, for one's grip can only be sustained for so long. Continuous challenges without adequate moments of rest, recovery, and happiness inevitably lead to one's regrettably predictable demise.

Being "depressed" would be an understatement given the latest state of affairs. I'm merely living a nightmare that won't end - a reality where even fitful dreams are better than awaking to see another work day.

I'm absolutely done with this place, and have been for almost one whole year.

Similar to the soul-sucking days of consulting, those in my surroundings have strived to show support during these times. Whether listening to my ceaseless rants, dissecting dilemmas that have somehow plagued me, and just interacting with me in a way that shows appreciation and acknowledgement, I am deeply grateful for it all. It's nice to know that humanity exists in this world, even if not within my immediate team.

A small amount of anguish was released during a much overdue lunch walk with a coworker. The conversation comprised of future career plans, the unbelievable act of a team member failing to provide notice for a three-week long vacation and setting others as her out-of-office contact without discussion, and Roll Up The Rim insights.

I learned that Tim's Chai Oat Latte was far superior to their London Fog with Oat Milk. Their Double Chocolate Donut was much better than their Chocolate Glazed and much, much better than Chocolate Dip. It was also discovered that not all menu items were eligible to earn "rolls".

With knee pain being persistent and progressively prominent, a physio appointment was booked for the next day. Driving to Markham after being placed on a three-week waitlist simply was not feasible. A clinic hidden within a pharmacy provided swift treatment coupled with convenience.

On my way back home, I couldn't resist attempting another Roll Up The Rim chance.

Biscoff dipped in Chai Oat Latte proved a stellar pairing. Unfortunately, I lost all three rolls on this purchase.

A Fruit Explosion was received in place of the supposedly discontinued Chocolate Hazelnut Muffin. The concoction was less desirable than in my childhood days, for recent iterations have omitted the slice of apple on the surface and increased the stabilizer content in the jam filling.

With the exception of flights, setting my alarm for earlier than 7 AM hasn't happened for the past year. With an all-day training course scheduled to commence at 7:30 AM though, I found myself awaking groggy and irritable to pre-sunset hours.

I still arrived about ten minutes late, though the instructor was, thankfully, very friendly and lenient on latecomers.

During the well-deserved one-hour lunch break, I hurriedly ate my pre-packed lunch and made my way over to Costco. Within forty-five minutes, I had somehow succeeded in completing the trip for paper towels and detergent.

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Out & About #1158 | ROM, ChaTruMue + Yukimi Donburi

2/28/2026

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Read Part 1 HERE !

We found clooodles then browsed the Eaton Centre for a while longer, patiently awaiting the arrival of a Lion Dance outside Simons. When neither drums nor lions were observed even thirty minutes past the specified start time, I made the decisive choice to head towards ROM before losing more time.

Line 1 whisked us towards Museum station in fifteen minutes. Consequently, we stepped foot into the Wildlife Photographer of the Year exhibit by 3:10 PM.

I was initially perplexed to see that the exhibit had been relocated to the fourth floor from the third. Navigating the corridors in high traffic was arguably easier, though the space did not allow for maximization of the photos on display. Furthermore, the dim environment and lightbox-backed descriptions accompanying each image rendered the text impossibly hard to read.

Albeit the grander display, I found the exhibit less enthralling than past years given the reduction in photo count and higher number of visiting bodies.

The Crawford Lake exhibit was another POI of mine. While my browsing partner had warned me of its minor scale beforehand, my excitement had not waned.

Its location within the European Rotating Exhibitions space was peculiar and unfitting, for I had believed nature-related installations to best suit the second floor. Spanning no more than one room, the content was indeed found to be forgettable and remarkably commonplace. Stepping foot into the exhibit was less informative than undertaking a hike within the GTA.

We both expressed interest in the upcoming Shokkan exhibit, currently scheduled for opening on April 4, 2026 as per the Royal Ontario Museum's website.

Before departing, I conducted a swift tour about the first floor First Peoples Art & Culture exhibit.

Our ROM stopover concluded sooner than expected, which paved the way for further exploration west of the downtown core. I led the way to photoism first. Then we retraced our steps towards U of T grounds.

The journey by foot led to a number of personal recollections, none of which were collectively shared. While my browsing partner reminisced about convocation days and boarding the inter-campus shuttle, I recalled sweltering cycling trips and perusal of eateries in the vicinity.

In due time, we arrived at ChaTruMue. Considering that Thai cuisine has the potential to pose health risks, a dedicated Thai Tea establishment was deemed the safest method of enjoying Thai Tea together.

The Toronto flagship incorporated two ordering kiosks, separated seating areas, and wall-side merchandise display in a narrow space. Mirrors were used to give the illusion of spaciousness.

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Out & About #1158 | heytea Lab Eaton Centre, Textile Museum + EATALY

2/28/2026

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Itinerary-making is an aptitude I hadn't considered grand or commendable.

How hard is it to do logistics? One decides on the points of interest, maps them out, and determines the viability of the route based on constraints. Amusingly, discussions with others in my surroundings concluded that it was a mightier effort than most preferred to engage.

A downtown day had been hinted when cloooodles noted her next live drawing event to be at "the end of the month downtown". I was eager to align this day with my browsing partner's return, promptly introducing another time-sensitive agenda item.

The geographic boundaries of the outing were established when Hey Tea's final week of grand opening promotions was expressed as an event of interest.
In order to make all the agenda stops though, the day would need to commence early. After all, I wasn't about to miss the Textile Museum's operating hours nor desired to rush for the Wildlife Photographer exhibit.

The proposed departure time was 8:30 AM, but ultimately leaned closer to 9:20 AM due to extenuating circumstances on my part. Thankfully, early weekend morning traffic was extremely forgiving and we arrived at the designated parking within 40 minutes.

At 9:55 AM, we spotted the queue for Hey Tea forming outside the store, then promptly joined it. During this time, staff delineated the line to prevent blockage of the mall corridors as best as possible.

During our time in line, we were presented with promotional posters outlining the eighteen days' worth of grand opening events as well menu items limited to the heytea Lab locations. Exclusives were identified by their black cup and numbered notations of "3.3", "5", and "0".

It was only natural to opt for the lab-limited concoctions. Although I couldn't be further from an enjoyer of "cloud"-topped beverages, the element assumed a heytea signature that ought be sampled while on the premises. We agreed on trying the Rock Oolong Caviar Tea and Gongfu 3.3.

About twenty minutes passed by the time we entered into the store. Merchandise such as incense sticks, ceramic tumblers, and matcha lined the tiered wooden shelves against the wall. I attempted to pick up the items for closer inspection, but found every single article firmly glued to its underlying surface - likely to prevent theft.

As we drew closer to the cashier, I caught sight of two ice cream makers churning away. One featured Rock Oolong Caviar at $7.50, while the other Matcha at $6.50. Rock Oolong Caviar was advertised as a collaboration with Chef Susur Lee and likely assumed the most popular pick of the Toronto Lab location. Curiosity was articulated to my browsing partner, who responded with, "Do you want to try?"
I debated the inquiry at first, for having ice cream before 11 AM felt strange. We had both eaten breakfast not too long ago and would have two creamy drinks in hand in the imminent future. Alas, the opportunity was too great to pass on: I nodded in affirmation.

During the event period, each drink purchase would enable one raffle draw. While we had our eyes on the branded merchandise, we both received a 15% off voucher for use before April 5th.

Approximately ten minutes passed before we received our drinks. Seating was quite limited, but turnover was thankfully quick. We briefly hovered about the self-serve bar, which provided lids, water, and a garbage receptable, before shifting towards the pick-up area to observe the drink preparation process.

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Out & About #1157 | Depressing Dilemmas, Mandarin Nostalgia + Uncle Tetsu Black Sesame

2/27/2026

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When 2025 came to a close, my browsing partner had concluded it was a tough year for me. To be frank, I had spent so much of my time trying to stay afloat that the actual depth of the struggle wasn't an element I considered.

Unfortunately, with new years come new challenges. I suppose adulting is like that: Live and learn.

"The hardest is yet to come." I had foreshadowed. With tension in my body intensifying with every step, I heaved an enormous sigh, not knowing whether to shed tears of frustration, sadness, or both.

Every single work day has played out in a relatively similar fashion:
I commence by booting up the laptop, equipped with a plan in mind on how to tackle outstanding tasks
My inbox is overwhelmed by urgent tasks that are, in retrospect, not urgent at all.
I am subject to this manufactured sense of urgency and respond accordingly - not by applying a streamlined approach because of the timelines, but swiftly engaging in the same steps to conclude the task in hopes of moving on to other duties.

But this load never seems to cease. There is an incessant stream of emails, documents, calls, meetings, and more to obstruct the natural flow of work. And, above it all, is obviously none other than the delusional donkey reeking of incompetence and insecurity making drama to fake importance.

When I set foot into the mall and gazed high at the beaming, blue skies beyond the skylights, I thought to myself, "I miss my friends. I miss freely going out." It didn't take me long to realize "I miss being happy." more than anything.
It was a problem identified early in the career change, yet persisted unaddressed due to economic factors in play. For any overly pragmatic being, prioritizing financial stability over mental wellbeing was the default choice. With time, this becomes unsustainable, but I had never thought to remain in this state in perpetuity.

Strolling the mall, I made a handful of observations:

The former Middle Eastern light fixture outlet and former former space of Canada Post would soon see a new tenant
Easter displays had landed at Lindt, inclusive of a gold foil bunnies riding a moving (!) ferris wheel
Heesung as a spokesperson for an unfamiliar cosmetic brand
Adorable spring finds at Simons
Easter and Eid products at Purdy's

The nation also welcomed back another season of Roll Up The Rim. In honour of the pre-pandemic legacy, the franchise re-introduced physical cups that supported rim rolls.

Each mobile order enabled two digital rolls in addition to the physical cup, providing incentive for lovers of iced beverages. It was with regret that I did not win on the physical cup, but instead scalded my tongue on the piping hot Chai Latte with Oat Milk - delicious, by the way. That said, a donut was won from one of two digital rolls on the Tim Hortons app.

When a Lunar New Year lunch was hinted earlier last month, there was no hesitation on my part whatsoever to RSVP. Even more inclined was I upon seeing the invite: We were going to the exact Mandarin location frequented in my childhood!

Visiting Mandarin again after so many years touched a very deep part of my soul in a way that only nostalgia can.

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Out & About #1156 | Bitter Coffee Ganache Truffles + Lemon Olive Oil Sponge

2/22/2026

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Positive feedback from my browsing partner and a yearning for the luxurious centres of Lindt truffles prompted me to attempt yet another round of filled truffles.

1) Bitter Coffee Ganache Truffles

Tempering was easier this time around, with the entire process spanning just one hour including cleanup. While I admit that my process lacks finesse, I will acknowledge any improvement in the progress.

Coffee Ganache

Ingredients:

76 g dark chocolate couverture, melted

82 g heavy cream
4 g / 2 tsp instant coffee

15 g unsalted butter
20 g sweetened condensed milk

Directions

Bring heavy cream to a simmer and dissolve instant coffee. (I looked away and scalded the cream by accident. Do not do that!)
Add into melted chocolate couverture. Mix well to incorporate.
Add in unsalted butter and sweetened condensed milk. If the mixture has cooled, gently warm in the microwave for 10 secs to encourage dissolution of all components.
Transfer to piping bag.
Use as filling in tempered chocolate shells.

With the exception of mild fat bloom on the hearts and a few air bubbles on the gems, I was extremely proud of my gloriously shiny truffles. Impeccable were the snap and shine!

Throughout this trial, it was concluded that there was a time and place for every type of chocolate. Darker is not always better when it came to truffles, as variety was needed for different applications. The quest for Blancor shall resume.

2) Strawberry Matcha Latte (Upgraded!)

I opened a new bag of Momo Tea's Matsu to pair with my remaining Strawberry Jam with Apple Cider Vinegar. The vibrancy was visually enticing, while the complexity unmatched: a bold yet complementary concoction embodying rich grassiness and a slightly pungent sweetness.

3) Lemon Olive Oil Sponge with Coffee Ganache Montée

I had once again prepared more ganache filling needed for my truffles - about 2.5x the amount, really. Being none too fond of tempering more chocolate for shells, I decided to adapt the filling for a whipped ganache by adding cold heavy cream. I reckoned that a basic yellow (or cocoa-containing) cake could be constructed the following day for use as a vessel.

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Out & About #1155 | Year of the Fire Horse + Barburu First Look

2/19/2026

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The first day of Lunar New Year is often a jolly one. I arrived to smiling faces in the office and several members fittingly dressed in red attire.

Alas, it would be an understatement to say that my day was negatively impacted at the onset of our despicable team meeting. If there is anything that never ceases to amaze me, it is the brazen audacity of the incompetent. Being confident about one's nonexistent abilities deserves contempt to start, but leveraging one's ability to obstruct the growth of others is another pitiful act altogether. Suffice to say, my response to confidential performance review results being exposed to the small team comprised of shock, surprise, and confusion.
I received plenty of outraged responses from my support network, yet found the mild reactions of my workplace to be unnerving. They had downright downplayed the severity of the act on the account that it failed to align with their personal perception of the individual. Moreover, the altercation led many to believe that I was, in fact, underperforming. Without comprehensive knowledge of the situation, these bystanders are not entirely at fault. That said, the sheer absence of observation and dismissal of obvious intents are quite mind-blowing.

I collected feedback from my peers, then proceeded with the rest of the hectic day with stormy thoughts, akin to a witch's brew simmering up to a chemical unstable response. While I could have overlooked the inaccuracies in my performance review (for I know my capacities very well), the blatant disrespect and breach of confidentiality were sufficient grounds to instigate a counter attack. Someone decided to wake up and choose violence. To that, I respond with an expressionless war cry.
My job is likely on the line. But if I go down, you're coming with me. One year of suppression later, the animosity is anticipated to be piercing.

Leading up to lunch, I reminded a colleague of Nani's Gelato's Buy 2 Pints for $19.99 Tuesday promotion. The Matcha Strawberry flavour would soon be concluding its rotation, accelerating the need to visit. Unfortunately, we arrived to find the establishment dimmed and empty: Nani's had changed their opening hours to be 2 PM. Dismayed - and me without my phone - we retraced our steps.
Along the way, I recalled Japadog's Wagyu Fest promotion. Off to Square One we went!

While a Japamiso BLT and Matcha Milkshake was requested beside me, I inquired of the Soft Serve varieties. Initially, the cashier had informed that only Vanilla Soft Serve was available, but then returned to confirm availability of Matcha as well.

There were seemingly further misunderstandings, for I was handed a single scoop of soft serve instead of the depicted swirl. Although the scoop was a smaller portion than expected for its $4.99 price tag, I was minimally bothered, already being full from lunch. The concoction was creamy, lightly grassy, and positively delicious. But after the first spoonful, the staff member requested to recall the cup.

A brief moment later, a plastic cup with a heaping swirl of Matcha Soft Serve was bestowed upon me. Mouth agape, both arms were extended to receive the lofty serving. Its profile was identical to the scoop I had received earlier: creamy, flavourful, and grassy without being overpowering.

Equally enjoyable was the Matcha Milkshake, or so I was told. We collectively agreed that the matcha creations offered impressive value: even at regular price, the Milkshake was just $3.99 while the Soft Serve $4.99. They were incredibly filling as well; I made a mental note to share the specimen next time around.

The Japamiso BLT entailed generally positive remarks, noting that the bun was "good" but the combination wasn't particularly unique and could easily be assembled without challenge.

Later happenings involved laying eyes on To Go Coffee's New Year Scratch Card promotion, indulgence in an Orange Madeleine with Tempered Chocolate Coating, and comprehensive review of corporate policies in preparation of launching a response in combat.

Days in and out of the office have felt endless. With each minute comes another meeting, another email, another assignment, or another unwarranted, trivial incident. Beyond tiring of the work itself, my spirit has been dampened with the constant influx of duties that neither bring about fulfillment nor sense of accomplishment. Learning has been stagnant, and progress of tasks exceedingly so.

Between meetings, I only managed to muster forty minutes for lunch. As opposed to a mall walk, I retrieved my skates from the car and conducted a few laps on the Celebration Square rink. With temperatures hovering about the freezing mark, the external environment was exceptionally mild - aka did not warrant handwarmers.

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Out & About #1154 | Chinese New Year Visuals

2/17/2026

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The Year of the Horse has arrived!

Making its annual - or historically semi-annual - return is the household favourite of Leen Go / Nian Gao.

Rich and nutty from dark cane slab sugar and aromatic with the inclusion of AROY-D coconut milk, this steamed treat consistently delivers enjoyment year after year.

Prepared three days in advance of New Year's Day, there was but a quarter of the round remaining by the time the 1st rolled around. We had shamelessly devoured the creation to our heart's desire.

H&A sesame balls (笑口棗) from T&T and a limited edition Lunar New Year-themed bottle of Inniskillin Vidal Icewine from Costco accompanied our festivities.

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Out & About #1153 | Houjicha Ganache Truffles, Revamped Granola, and Orange Madeleines

2/15/2026

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What is one to do with a 3-day weekend? The average person might schedule a social gathering. While I ought to be furthering progress on my vacation backlog, I instead invested efforts on practicing tempering. One project ultimately became five.

1) Strawberry Jam with Apple Cider Vinegar

When I set out to construct my go-to strawberry jam, I wasn't expecting chunky bits to emerge from my lemon juice. A bewildered look at the bottle informed me that the lemon juice had expired over one year ago! A two-pack had been procured from Costco a long while back, and this bottle had barely seen much usage. Its expiry confirmed that some items were simply better off not purchased in bulk. (Nuts were amongst the others.)

And so I swapped in an equal quantity of apple cider vinegar. The component was incredibly potent-smelling and effectively tinged the jam with its vinegary essence. This pungency saw a minor reduction the following day, but I was convinced to never undertake a 1:1 swap again.

Ingredients:

600 g frozen whole strawberries
1 cup granulated sugar
1/3 cup apple cider vinegar
1.5 tbsp gelatin

Notwithstanding these early-day odour-related remarks, the profile had become more complex with the substitution, for it emphasized both tangy and sweet notes. The jam was enjoyed tremendously with plain Greek yogurt, combatting its thick consistency with a refreshing dose of acidity. Apple cider vinegar wasn't so bad after all.

2) Dark Chocolate Truffles with Houjicha Ganache

Inspired by none other than Sunday Baking's Strawberry and Lime Bonbons and blessed with the gift of time, my weekend project assumed a tempering mission.

A 300 g portion of Lindt's Zartbitter dark chocolate couverture was split between solid chocolate lollipops and ganache-filled truffles.

I succeeded in none of the chocolate lollipops. The first batch, Valentine's-themed hearts, partially solidified with muddled patches.

A subsequent attempt at bow-tie-donning animals saw matte finishes with dreaded streaks of white across their faces. The popsicles unmoulded easily, though the process caused a hairline crack to form in one of the moulds. I had expected better of my Daiso-derived animal mould.

Unhappy with the hearts, I resolved to break the pieces and return them to the larger pot of chocolate. This time, they would not be transferred to the moulds until just hovering about 31 C. They could be removed from moulds with minimal effort, but strange white specks had emerged this time.

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<<Previous

Out & About #1161 | Pi Day, Matcha Almond Cookies + Fig Roll-Ups

Out & About #1160 | Ongoing Stresses Feat. Burnt Pecan Pie + Fig Jelly & Caramel Tart

Out & About #1159 | Yet Another Week, ENHYPEN Walk The Line + Boyfriend on Demand

Out & About #1158 | ROM, ChaTruMue + Yukimi Donburi

Out & About #1158 | heytea Lab Eaton Centre, Textile Museum + EATALY

Out & About #1157 | Depressing Dilemmas, Mandarin Nostalgia + Uncle Tetsu Black Sesame

Out & About #1156 | Bitter Coffee Ganache Truffles + Lemon Olive Oil Sponge

Out & About #1155 | Year of the Fire Horse + Barburu First Look

Out & About #1154 | Chinese New Year Visuals

Out & About #1153 | Houjicha Ganache Truffles, Revamped Granola, and Orange Madeleines

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