Category: Food

Calgary | DAY 3: (Pt. 2) Wedding + T.Pot

2/5/2023

Read Part 1 HERE !

Returning to the hotel with less than forty minutes till we were to report downstairs meant hasty moves. In order to remove all obstacles in my path, the sleepy polar bear was urged to remain in the lobby as I scurried about the room, fixing my makeup and unveiling the second bulkiest pair of footwear in my luggage.

Getting ready in a foreign environment is never an easy feat. As such, I was grateful for the choice in ceremony venue, and consequential minimal travel time.

At the core of this last-minute Calgary trip was the wedding celebration of my dear friend. Our friendship commenced in ̶t̶h̶e̶ my first year of high school, persisted well into university years, suffered a brief period of stagnancy during the post-grad, job-hunting phase, and was ultimately revived upon reaching some degree of life and career stability.

Having witnessed how several of her past relationships had unfolded, I was extremely thrilled at the news of finding her Mr. Right.

The exchange of vows took place in a conference room at the basement level of our hotel. Family members had ventured far and wide to assist in room setup, wedding dress train handling, and, most importantly, to witness the "legal joining in matrimony" of two loving parties.

It was a tremendous honour to partake in the ceremony, for the primary constituents of the audience were family members. A total of three Torontonians made up the close friend list in attendance.

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Calgary | DAY 3: (Pt. 1) The Bro'Kin Yolk + Signal Hill/Battalion Park

2/5/2023

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Having awoke minimally throughout the night, it was with glee that I declared having slept significantly better than the previous two nights.

That said, sleeping in still did not come easily. Averaging on about seven hours of intermittent slumber, I resolved to peel myself from the bed and introduce consciousness into the day.

Sunrise took place between 8 AM - 9 AM, approximately half an hour later than back home. From our grimy southward-facing windows, I gazed into the distance at cascading layers of blue-violet, orange, and pink hovering about the airport terminals.

For our second full day in Calgary, I had proposed brunch before the main event of the day.

The drive estimated twenty-five to thirty minutes, with clear skies and (surprisingly) light weekend traffic. Remarkably saturated was our outlook, as if painted on, CS6-style, by a baby blue paintbrush gradient.
Heading to the southwest edge of the city, we passed by distinctly Alberta-sounding names (Deerfoot Trail, Crowchild Trail) and a CF-owned retail building.

We also passed a segment along Glenmore Trail that vividly reminded me of the Dufferin Street overpass I had encountered on numerous occasions travelling eastbound on the Gardiner.

Source: Google Maps, Sep 2022

Slowly but surely, we were making our way in the direction of mountains - the very mountains we'd have the luxury to explore on the following day!

Sunlight had receded to an overall greyness with our arrival in Signal Hill. Cloud cover had amassed, casting a bleak, Raincouver-like aura on the commercial district.

It was with slight bewilderment that I regarded the intersection: Despite appearing very much like a tourist stopover spot, the neighbouring establishments were primarily residential in nature. The image could be linked to the calm but critical Stoney Creek, where the Red Hill Valley and Mud Street exit boasted similar sightings of Cineplex, Tim Hortons, and other typically North American franchises. There were, might I add, familiar West Coast names of Save-On-Foods and London Drugs observed en route as well.

Parking was secured in the unploughed asphalt lot before the entrance of The Bro'Kin Yolk just short of 10:20 AM.

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Calgary | DAY 2: (Pt. 3) Inglewood + Kensington Village

2/4/2023

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Read Part 2 HERE !

Rosso 17th Ave did not carry the twenty-four dollar Essentials kit I had been eyeing on their website. The barista had informed me only select locations carried the product, namely the Tuxedo and Inglewood locations. On the map, they appeared quite far. Investigating further though, both were, in fact, under twenty minutes away.

This information was relayed to the sleepy polar bear, who agreed on venturing east to find the product of interest. "Did you still want to walk around Chinatown?"
I pondered the prospect, then suggested reviewing the possibility after the detour.

Crossing over Elbow River into Inglewood, I really wasn't sure what to expect on the other side. The district appeared fairly developed, their colourful murals intriguing and wide concrete sidewalks inviting for a stroll. With two lanes in each direction and the curb lane partially occupied by ice and snow debris, the path grew narrow.

The sleepy polar bear demonstrated some degree of difficulty slipping into the closest street parking spot, though we managed in the end, with one wheel on the ice, like every other vehicle in the lane.

Outside Rosso, we spotted yet another lime green fire hydrant. Darting about it was a solo adventurer: a black-bodied bird with a white tummy and long, black tail streaked with blue. The same species had been spotted earlier in the day while traversing along the highway; those, on the other hand, fluttered in a group.

To my dismay, the Inglewood Rosso did not carry the Essential Collection Box either. The staff had been kind enough to make correspondence with the other location for confirmation, despite the heavy customer volume. We learned that the item was apparently an online exclusive only until five days ago, and neither Tuxedo nor Inglewood locations had received their allotted inventory as yet.

Rather than drifting out emptyhanded, I resorted to individual bags of beans for experimentation. The bearded cashier had advertised Lover Boy, the coffee shop's bourbon-tinged roast of the month for February, prompting purchase of the 200 g limited time offer. While browsing the shelf for a second option, another staff member came to our assistance, offering recommendations to suit my preferred brewing method(s). The standard-sized (340 g) Kilimbi was also chosen on the basis of being suitable for both filter and espresso, and adopting a light yet sweet profile.

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Calgary | DAY 1: (Pt. 1) Foreword + Arrival at YYC

2/3/2023

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This five-day trip to Calgary was definitely not planned early enough for my liking. Travelling within the first quarter of the year is rare, for beyond a hefty number of annual renewals and the all-too-taxing tax season, Q1 trips deplete vacation days that could be reserved for later use in the year.

Shortly after the arrival of January, and my widespread declaration of making "me time" a more conscious decision, I was informed of a last-minute wedding ceremony taking place just one month later. Details were few, but contemplation around schedule arrangements began. Ultimately, the decision lay between a short, domestic trip to Alberta or a larger future ceremony in Guangzhou. Alas, China was not a destination on my bucket list - not now, not ever.

The sleepy polar bear would tag along on the availability of a plus one invite. I selected one of the few reasonable westbound flights, then commenced logistics planning.

Bidding farewell to Larry, Mini Sulley, and Mr. Buttons, I set out with my incredulous bag count around the 11:18 AM mark, arriving just before 11:40 AM. There were, thankfully, no issues with the luggage belt this time around.
The timing worked out well, enabling a swift commute under off-peak traffic conditions and a virtually vacant array of check-in kiosks. Even the lineup for the check-in cashiers didn't span more than five parties. Staggering was the difference from the early AM rush (presumably business meetings) and red-eye budget flights.

Also unthinkably quick was the security screening process: A trial lane was opened for select flyers, in which passengers did not need to remove electronics from their bag for a screening. What a blessing it was! There were significantly fewer people in this lane, meaning that there was no rush to assemble all of one's belongings to keep the queue moving.
Of course, in spite of this, I ended up dropping a handful of chargers on grimy floor when attempting to rearrange belongings between backpack and carry-on.

Unlike my usual airport course, I actually completed all baggage drop-off and screening procedures early enough to procure Starbucks. Once again, the lineup was notably shorter than the AM flights. A water refill was requested, then a Turkey, Provolone, and Pesto Sandwich. The toasted sandwich was cheesy and gratifying, succeeding to appease lunchtime hunger before boarding.

The sleepy polar bear found me gazing out at the sunny, subzero scene outside with serenity.
"You are actually easy to find." I was informed. "You are the most purple person here." Admittedly, the hair and jacket speak louder than I often anticipate.

Boarding commenced around the 1:30 PM mark, at which point I filed into the Zone 2 lineup as part of Premium Economy benefits. Despite finding myself at the end of the line, Zones 1 and 2 alighted the aircraft quickly.

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Calgary | DAY 1: (Pt. 2) Lonely Mouth Bar, Downtown Preview + The Rec Room

2/3/2023

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Read Part 1 HERE !

Toronto is two hours ahead of Calgary. By the time we had settled into the room, I was exhausted and ready to tumble into bed after a nice, rewarding shower. In spite of having expressed an inclination towards ordering UberEats, the sleepy polar bear hovered about sheepishly, refusing to budge.

Fighting fatigue, we readied ourselves for the drive into downtown.

Contrary to the calm conditions of the highway, I was surprised to find an abundance of flickering lights as we entered into the downtown district. Calgary had a night life after all.

The sleepy polar bear urged me to secure a table first, for there was limited parking surrounding the restaurant. Hurriedly gathering my things, I hopped onto the sidewalk.
After taking a few steps, I realized it was remarkably warmer than it appeared. Icy patches remained on the walkway in spite of the above-zero temperatures. In the upcoming days, we would learn that this was, unfortunately, the norm.

Lonely Mouth had been my pick, as was 90% of the itinerary. The storefront adopted the form a tall wooden entrance, awakening vague recollections of Raku. Amidst the dimness, I had failed to see that the entrance was not one door, but two. Yanking hard to combat their weight, the corner of one door promptly slammed into my big toe, causing a pained yelp and groan of annoyance.

Limping into the eatery, I entered through the second door - this one propped open for customer ease - and scanned the environment. The dining area was illuminated minimally and fully occupied. I hovered about until a member of staff approached me. The hostess inquired whether I had made a reservation; I hadn't. But even so, there were three tables available in the covered patio area.

Being seated away from the crowds was great. Beyond being able to hold a conversation at normal volume levels, the booth seating offered more space for my jacket and backpack. The heater installed above were less to my liking, as it caused profuse overheating. It was probably geared towards patrons clad in skimpy going out attire, but internal temperature is unlikely to be low with alcohol in one's body.

Water was served prior to the arrival of the sleepy polar bear. Interestingly enough, there was no additional charge for sparkling water.
Not sure of the status of parking acquisition nor the delivery speed of sustenance on a bustling Friday evening, I took to requesting Tempura Ebi, the sole dish the sleepy polar bear was bound to enjoy, and a Hitachino Nest Yuzu Lager. The evening marked my first and only instance on the trip of being asked to provide proof of age for alcohol-affiliated affairs.

The Yuzu Lager was refreshing and zesty: light, as lagers tend to be, and not hoppy or malty whatsoever. The drink was ideal for those looking for a juicy beer that is less a radler and more a beer. Had the eatery also carried the Espresso Stout I had spotted on their online menu, I likely would have ordered that too.

The sleepy polar bear's entrance coincided with the arrival of my drink, at which point we discussed - in brief, for one of us was hungrier than the other - the remaining items to be requested. Instead of the hostess this time, a different member of staff approached our table. Shortly afterwards, he delivered a ceramic plate with two steaming hand towels, intended to be used just before the arrival of food.

View the full album HERE !

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Out & About #875 | Jinyoung - Chapter 0: WITH, Bluberry Crumble Cake + Torta Caprese

2/2/2023

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No other work week feels as short as one before a trip, especially with a rush of month-end wrap-up tasks, unexpected spectacle complications, and unfavourable commuting conditions.

When my carpooling partner warned of an earlier departure time, I grimaced. Joint trips often commence early, but terminate far later than desired. To peel myself away from an area of respite even sooner than 6 AM did not align with personal productivity-promoting protocols. I resolved to undertake the grueling drive downtown by myself.

Monday morning traffic was surprisingly light, but any prospect of arriving early (and leaving early) would be eradicated upon coming face to face with an unexpected TTC delay. Thankfully, the "broken train" issue spanned just a total of twelve minutes. I succeeded in making my arrival at 7:55 AM; the office, much to my relief, was relatively vacant with the exception of two large meetings, one in each boardroom.

Originally, I had planned to visit the optometrist's office first thing. Delaying the trip to the following day eventually emerged as the better decision, for the lens of one pair popped out while in the office. The remainder of the day was spent working without the assistance of screen spectacles. But, in the very least, I'd be able to service all three pairs in one trip.

Lunchtime proved surprisingly warm. My westbound trek was accompanied by a picturesque scene of slow-falling snowflakes. Though, "picturesque" may be a debatable term, for construction and precipitation often make for muddy ground conditions and splatters on pants.

On the bright side, many of the construction fences had been removed with the completion of cycle track paving and interlock work. This enabled smoother flow of foot traffic, in spite of snow piled about the curb.

At spotting "Mont Blanc" adorning the online menu of Isle of Coffee, I opted to venture out for a second visit. The cafe's madeleines had been disappointing overall, but the Fig and Caramel Scone had left its mark.

Obtained in addition to the scone were a small Houjicha Latte and Mont Blanc. While the drink was being prepared, I treaded down a flight of narrow, rickety wooden stairs to the basement. Amidst the dim ambiance were a handful of tables, two incredibly focused ladies seated at those tables, working away on their laptops, and an old movie - complete with subtitles - being projected on an empty wall. Left of the stairwell was a door that read "Employees only", but beyond the limited seating was a second door - the washroom!
The single stall was fairly clean, equipped with a swing top garbage bin, one backup toilet paper roll under the sink, and a toilet with competent flushing capabilities.

Awaiting my return to ground level were my treats were perched on the counter, neatly placed in a brown paper bag. The Mont Blanc resided in a paper box at the bottom, while the Fig and Caramel Scone rested on top in a white paper bag.

The cashier-barista added the finishing touches on my Houjicha Latte and handed the cup to me with grace. The beverage was toasty and positively nutty: warm enough to unleash distinctly houjicha aromas, but not scalding to the point of tongue-incinerating (Looking at you, Starbucks).

I took a few sips of the latte before reaching over to the condiment station for an emerald green lid. Impeccably luscious and downright flavourful, Isle of Coffee had succeeded in satisfying the void that The Social Blend had failed to in their absence of houjicha.

Unveiled later that evening was the Mont Blanc.

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Out & About #874 | Taiwanese Pineapple Cakes + Playdium Brampton

1/29/2023

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In-office days are generally more entertaining than a work-from-home routine. However, the pandemic has taught me to appreciate stability in the mundane, as well as the bonus hours of sleep.

Instead of braving the pending snow storm, as my carpooling partner had opted to do, I rearranged my schedule to navigate into the city in the earlier half of the work week. Taken along for the ride was my standard breakfast fix of banana bread and iced coffee (cold brew this time); a generous wedge of Matcha Nian Gao joined the 9 AM party.

A bustling office encouraged me to venture outside for the midday break.

Northwest of the intersection was Yonge-Eglinton Centre, where I steadily ascended to the second floor in search of Mr. Buttons (and Mr. Tophat). Both fuzzy snowmen had disappeared from the shelves, leaving only elves and Santas in their place.

As I maneuvered back to the ever-chaotic intersection, a rowdy homeless man was observed shouting - at nothing in particular - while glaring at the mass of pedestrians waiting to cross. He hovered about the southeast corner of Yonge/Eglinton, stepping into live, southbound traffic several times throughout the spectacle. He continued shouting as we collectively passed him by. I was hesitant to turn my back on him, yet ever more petrified to lock eyes. Resorting to sticking close to the girl before me, I rushed past the grimy presence with urgency in each step.

The re-configured pedestrian access had shifted foot traffic closer to the centreline of the roadway, creating a wind tunnel where commuters would be pelted with precipitation.

Due to wind conditions, navigating any further than Belsize Drive would entail an unpleasant trek back. I looped back after confirming the status of Gong Cha's storefront ("Coming soon" it still reads.), avoiding the southeast corner altogether by routing up and down the stairs of the 2200 Yonge building that houses Merrithew's corporate training centre.

East of the intersection is The Social Blend, which remains utterly unaffected by the pedestrian walkway shift. From the monthly selection of rotating flavours, I pointed towards Black Sesame, Fenglisu, and Hotteok to take home. An Earl Grey Puff and Dulce Latte are also added to my order.

Unlike the last visit, the girl behind the cashier was neither as attentive nor amicable. Despite absence of a queue, she proceeded with my order in a hurried manner, sliding the Earl Grey Puff towards me between the POS tablet and brewing apparatus, then the remaining three macarons on the other side of the counter. Before I could request a bag for my purchases, she dashed away with looking back even once. Her gaze remained as far from me as possible, prompting me to withdraw my own plastic bag for carrying.

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Out & About #873 | Chinese New Year Visuals

1/22/2023

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During my childhood years, Chinese New Year was primarily an at-home event - either undertaken as a weekend celebration or incorporated as an after-school activity. Amongst my peers, there was minimal awareness surrounding the event; at the time, I had found a given, seeing that none shared the same ethnic background.

However, with each passing year, knowledge about the holiday seems to surge at a global level. These days, it's not uncommon to find physical sources of information at Indigo or even greeting cards at the local Rexall. As the festivities become more well-known though, it has also given rise to terminology debates.
Like most Chinese Canadians and Americans, I've referred to the day as "Chinese New Year". In recent years, we've reworded references to "Lunar New Year" to include other cultures that also celebrate. "Lunar" is an inclusive reference, but it should be noted that customs are vary vastly across regions within the same country, let alone different cultures and ethnic backgrounds. Both terms are valid, yet not indicative of any particular practices.

Showcased on this space are my household's traditions, which are Cantonese Chinese in nature. However, there are many methods of welcoming the arrival of a new year - and to each their own. To the comprehensive cluster of celebrators, Happy Lunar New Year! And to those celebrating the Chinese way, be it with fish, dumplings, or fenglisu, Happy Chinese New Year!

New Year fare spans a wide variety of items, from elaborate entrées to sweet and savoury snacks. "Smiling" Sesame Balls, known familiarly as 笑口棗, is a popular pick in our household. A tray from Summit Garden had been purchased last year for mid-day munching, but the foil container's contents was very much satiating and reeking of grease.

An air fryer edition was attempted, but not by yours truly. At this point, I will declare my passive role in the construction of all featured New Year sustenance.

The Air Fryer 笑口棗 were crunchy on first day, and coated liberally with sesame seeds for maximum texture. They did not split - "smile" - and adopted a denser profile overall, growing progressively rigid over the following days. This variation was modestly sweet and savoury, and thankfully nowhere near as greasy as the storebought renditions.

Classic Nian Gao (or Leen Go/年糕) is an indispensable element of the New Year. Our household favourite features nutty, caramel-like tones of cane sugar in perfect harmony, aromatic coconut milk, and sublime chewiness. The formula was perfected after several years of trial and error, witnessing drastic development since the initial attempt in 2017.
Now, it is my absolute favourite part of welcoming another year, to such an extent that it regularly reenters the post-CNY scene as my choice of birthday cake.

While most families take to pan-frying centimetre-thick slices (with or without egg) for a grilled mochi-like finish, I gleefully delve into freshly steamed variations without reservation. The supple, subtly sweet qualities of steamed nian gao are incomparable to the stiff, tacky supermarket portions, which are only capable of being revived by additional oil.

The classic New Year Cake contains a small amount of oil in its batter, with a bit more for the pan. Excessive greasing can result in a slick, irregular surface though, thus caution is advised.

After a two-year, COVID-induced hiatus, the New Year Eve Market returned to Fo Guang Shan Temple, albeit subjected to a distinct reduction in scale. Instead of occupying the entirety of the basement level, the vendor count was halved - no, pared down to one third - of past years.

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Out & About #872 | Matcha-Oolong Mochi Brownie + Pre-CNY Visuals

1/20/2023

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As those with distinct preferences shall inform: Cravings are unique and exceedingly specific.
On days where I yearn for chocolate, the desired format may be liquid (hot chocolate), toothsome (truffles), crunchy (clusters or chocolate bars with nuts), fudgy (brownies), or beyond these profiles entirely.

For at least one week, I had contemplated the possibility of swirling three flavours into Sunday Baking's Mochi Brownie. Success had been seen with both the original in a loaf pan and swirled with matcha in a standard square baking pan. I continue to experiment with my stash of Paragon tea powders, as eager to unlock new flavour profiles as to deplete them before expiry.

Commencing with the mochi layer, I exercised caution to prevent scorching of the mochi mixture. Ever since replacing our microwave, I've noticed the need to reduce reheating times by at least 20%. This mochi was no expectation, for ten seconds on full wattage had rendered it lumpy and rigid. Water was gradually mixed into the dough in an attempt to reinstate its chewy qualities.
The result was acceptable, albeit thinner and retaining less structural integrity than desired.

For any future mochi-crafting endeavours, it is recommended to grease the bowl beforehand. The spoon spatula pictured in Sunday's video was a great alternative to the flat scraper spatula, providing more control and kneading power.

Next came formation of the batters. The original recipe called for two eggs. Despite having contemplated doubling the recipe and making two loaves (chocolate-matcha swirled and chocolate-oolong swirled), I ultimately opted to utilize three eggs instead of four. Adhering the roughly the same formula as my reduced sugar Oat Fudge Bar layer, I painstakingly prepared three batters.

This was a truly tedious process. While the original chocolate layer was a breeze to prepare, Matcha and Oolong required first melting white chocolate callets and butter together, then portioning them out as evenly as possible before whisking in the respective tea powders.
A total of four bowls piled in the sink, including the one for mochi. Then came the spoon spatula and three whisks. Instead of the "one-bowl, hand-mixed" format that SK often advertises, I had - accidentally, mind you - embarked on the path of more dishes.

Even with each layer comprising of only 46 g of granulated sugar, the result was still too sugary for my liking. I allude this finding to the existing sugar content in the white chocolate couverture, for I had not experienced this issue with semisweet Surfin.

In spite of this, the crackly surface and fragrant, chewy cross-sections were phenomenal. Fearing that the brownie would result cakey as opposed to fudgy, I removed the pan at the 48-minute mark. The underside of the centre was a bit damp at this point, though I had tested other sections of the slab sufficiently with a toothpick and deemed it done.
Its crackly surface, contrasting textures, and splendid aromas were absolutely captivating. That said, peak gustatory performance lasted just one day. Witnessed on the subsequent day was an overall dampness, followed by rigid, unyielding mochi. Heating individual pieces led to disintegration of the brownie, making it an unviable option to reinstating chewiness. I quickly resolved to undertaking future trials in the warmer months, hoping for the assistance of increased humidity levels.

The middle of the week saw Jinyoung's long awaited solo EP release. In the office, I could hardly reveal my excited demeanour, especially with a new member of staff seated directly before me the entire duration of the day.

"Cotton Candy", as well as the other four tracks on the album were played on loop that day - both in the office and the commute home.

When lunchtime arrived, I decided to venture a bit further than normal.

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Out & About #871 | Sapin Sapin, Matcha Chiffon + Victoria Sponge Cake

1/15/2023

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Mercury levels have begun to stoop this week, easing into a drizzly conditions hovering about the freezing mark. This climate conjures reluctance to head outside, and instead pairs well with indoor activities and cozy beverages. Nestled next to me, as I grudgingly undertake manual labour that ought be - and could easily be -automated, is Mr. Buttons.

The marshmallow-topped mocha in the last month has been swapped for a feel-good detox of yuzu, ginger, and lemon. Meal choices have similarly gravitated towards warm broths with subtler profiles. A bag of macaroni dating back to peak COVID grocery restocks was unveiled; the pasta was paired with kale and blanched pork shoulder strips in pleasantly tart tomato soup accented with sweet onions.

Resulting from an unfulfilled trip to Thornhill were persistent cravings and curiosity towards Filipino bakery and kakanin offerings. It was only a matter of time before this thirst for knowledge prompted my own rendition of Sapin Sapin. Without any familiarity with the authentic version, I relied heavily on YouTube sources to guide me through the process.

In the absence of ube extract, I utilized pandan. In order to minimize the number of dishes, I turned towards my toaster oven instead of setting up the steamer. In the face of a constant stream of emails, I skipped the step of sieving the mixture before steaming. Lastly, in an attempt to re-purpose the remaining quantity of coconut milk from my Pandan Honeycomb Cake experiment, I converted the measurements from US to metric and scaled the ingredient amounts accordingly, admittedly hastily while rushing through the tutorial at 2x playback speed.

The batters were compiled after a rushed lunch, then allowed to rest for roughly forty minutes while I burst out to complete errands. Each layer was steamed in a greased 6-in pan in the toaster oven for 10 minutes, using the steam-bake function, and then cooled to room temperature before removing. With the exception of the centremost section of the bottom layer, the creation unmoulded with extreme ease.

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Calgary | DAY 3: (Pt. 2) Wedding + T.Pot

Calgary | DAY 3: (Pt. 1) The Bro'Kin Yolk + Signal Hill/Battalion Park

Calgary | DAY 2: (Pt. 3) Inglewood + Kensington Village

Calgary | DAY 1: (Pt. 1) Foreword + Arrival at YYC

Calgary | DAY 1: (Pt. 2) Lonely Mouth Bar, Downtown Preview + The Rec Room

Out & About #875 | Jinyoung - Chapter 0: WITH, Bluberry Crumble Cake + Torta Caprese

Out & About #874 | Taiwanese Pineapple Cakes + Playdium Brampton

Out & About #873 | Chinese New Year Visuals

Out & About #872 | Matcha-Oolong Mochi Brownie + Pre-CNY Visuals

Out & About #871 | Sapin Sapin, Matcha Chiffon + Victoria Sponge Cake

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