#Hong Kong bakery

[littleoceanart]

Some of my mini-pins.

[formeryelpers]

Supita Tart Specialists, 2008 Sawtelle Blvd, Los Angeles (Sawtelle), CA 90025

Supita Tart Specialists is the sister shop to Simply Splendid Bakery in Alhambra. I like Simply Splendid a lot. Supita looks more stylish but is very similar: Hong Kong style bakery with cake slices, baked buns, bread, egg tarts, cookie tarts, etc. Baked buns are individually wrapped.  They do have a wide variety of buns, including hot dog, custard, coconut, red bean, black sesame, egg & spam, taro, onion, corn & ham, etc. The bun signs listed the ingredients but not the price.

The Alhambra location serves warm egg tarts. The Sawtelle one does not.

Hong Kong egg tart: flakier with a thicker, drier crust, smoothy and slightly eggy

Portuguese egg tart ($1.99): The crust was thin, buttery, and crisp. The custard was eggy, creamy, and sweet. Their tarts are good but I’ve had better.

Cheese mochi: sold in a pack of five, similar to Brazilian cheese bread. Soft, airy, chewy, and a bit salty from the cheese (but there isn’t a strong cheese flavor).

Red bean mochi bun: the bun was tender and soft. The ample chunky red bean paste wasn’t too sweet. The mochi inside was soft, sweet, and chewy. Really good.

Parking is a lot tougher in the Sawtelle neighborhood than Alhambra. The buy five, get one free offer only applies to the tarts and char siu pastries.

4.out of 5 stars

By Lolia S.

[mintjeru]

香港人 miku!! 🇭🇰🇭🇰🇭🇰

open for better quality | no reposts

[lgbtally4ever]

BL SERIES I’M CURRENTLY WATCHING

* denotes current faves

Unknown & To Be Continued are my two, absolute favorites on this list.

City of Stars just ended. It was sweet, had a good ending.

+++++++++++++++++++

(Not too sure about Deep Night, but I may add Living with Him, At 25:00 in Akasaka, and Grey Shelter to faves—we’ll see.)

Addendum:

I’m also currently watching *Boys Be Brave (👍 I wrote another, short post, on this series).

On Rakuten Viki.

And now I’ve just found: *House of the Dark Shadows, on GagaOOLala, which is giving off a To Sir With Love vibe, like a costume drama, but this one had a horror backdrop, which is very different for the bl genre. I haven’t started watching, yet, but will post something when I do.

++++++++++++++++++++++++++

OK—this post is going to keep growing, because I, also, found another bl series on YouTube, called Blue Boys, on the SukFilm channel (yes, it’s called suk film)

On iQIYI, My Stand-In, episode 1 has dropped.

[libralounges]

egg tarts right now please (*'▽'*)

[sikfankitchen]

Hong Kong Pineapple Bun Recipe 菠蘿包 (Bolo Bao)🍍

[strawberrycrepes]

[greedyapron]

8/8/2023 - Snack 2

BAKEHOUSE, Central

Lemon Poppy Seed Cake (HKD 18)

Should have a better crumb. Cake was a tad too stodgy

Salted Egg Bolo (HKD 22)

Quite like the filling of this. Good amount of salty and sweet. If the filling was more runny, it would be better.

Cinnamon Roll (HKD 36)

A little too sweet with the icing sugar coating. Decent pastry.

Hazelnut Donut (HKD 38)

Donut itself was rather normal but it was stuffed full with hazelnut filling. Still prefer puff and peaks over this but it's still a decent donut.

Cheese Onion Scone (HKD 20)

Too dry but has a strong cheese smell and taste.

[googlemapsrandomplaces]

hong kong

by kenny chen

[buffetlicious]

The Mid-Autumn Festival (中秋节), a Chinese celebratory season observed by many East and Southeast Asians, has begun. Held on the 15th day of the eighth lunar month, which is in the middle of autumn, the festival marks the end of the season’s harvest and is a time to appreciate the moon at its fullest and brightest. Besides feasting eyes on the moon and lanterns of different shapes and sizes, Mooncakes (月饼), a rich pastry with all sorts of fillings, are undoubtedly the main highlight of the festival and are traditionally shared among family and friends.

The Cantonese Mooncake (广式月饼) is the most commonly found traditional mooncake in Singapore. Its fillings consist of lotus seed or red bean paste and usually include one, two or four salted duck egg yolks. Many would also be familiar with the snow skin variant that was created in Hong Kong in the 1960s as a healthier alternative to traditional baked mooncakes. The fillings and a ball of dough are traditionally pressed into a wooden mould, which embosses intricate wordings of the pastry shop’s name or stuffing on top of the pastry.

A mooncake with various flavours such as rich, savoury-sweet and peppery, the Hainanese Mooncake (海南月饼), also known as Su Yan Bing (酥盐饼) is traditionally filled with ingredients such as fried shallots, lard, salt, white pepper, rose-flavoured white sugar, sesame seeds, melon seeds and dried wild tangerine skin peel. The filling is encased in a thin crust made with flour, salt and lard.

The Hakka Mooncake (客家月饼) is also called Yu Gao (月糕) and is a flat, snow-white disc that is typically made with cooked glutinous rice flour and sugar, giving it a crumbly and powdery texture. It is usually embellished with more intricate designs, often with animals and flowers. Although it doesn’t usually contain any fillings, some come with candied winter melon, desiccated coconut and sesame seeds mixed with glutinous rice flour, sugar, margarine and water.

Easily distinguishable by the red stamp of Chinese characters on the top of the crust and its white disc-shaped pastry which resembles a bright moon, the Hokkien Mooncake (福建月饼) consists of a dry and sweet filling that is made of candied winter melon, tangerine peel, melon seeds, sugar, and cooked with lard or peanut oil. A less common type is a savoury version with minced meat filling. Once known as Scholar Cakes (状元糕), they were given to those who took part in the Imperial examinations. Today, it is given as a symbol of good luck to those who are about to sit for their exams.

Many would be familiar with the Teochew Mooncakes (潮州月饼). It has a crispy, spiral-layered crust that crumbles easily. It originated from the Chaoshan (潮汕) area in Guangdong Province and typically consists of yam paste and a salted duck egg yolk. Other traditional versions of the Teochew mooncake are still made by old school bakeries in Singapore. For example, La Bia (朥饼 or lard biscuit), where ‘La’ refers to pork oil, has a thinner, flaky crust with a thick mung bean or red bean filling. There are also alternative fillings including red bean, mung bean or lotus seed paste. There is also a steamed version of the typically baked Teochew mooncake, called La Gao (朥糕). It can either be served plain or with a mung bean filling.

A Snow Skin Mooncake (冰皮月饼) variant was created in Hong Kong in the 1960s as a healthier alternative to traditional baked mooncakes. Similar to mochi, its crust is made of glutinous rice flour and varies in colour, based on the flavours used. And unlike traditional mooncakes, these are best served cold!

Mooncake information and drawings courtesy of Ministry of Culture, Community and Youth.

[pxxplx]

Bakery Storefront Another storefront I did. The first one was a goldfish store in Hong Kong that I drew a few years ago and people love it. I'm think maybe this can be a whole series and I can draw different types of store and buildings.

img.2 A brighter and saturated version

After I finished this work I tried to twist the colour a bit to match the goldfish one (below), but eventually I still enjoy the original one more

img.3 Goldfish storefront

[littleoceanart]

I'll be at HK Fair in New West! Table 53. Come say hi if you're in the area!

[formeryelpers]

Pineapple King Bakery, 46827 Warm Springs Blvd, Fremont (Warm Springs), CA 94539

Love Hong Kong style pineapple buns? Pineapple King Bakery has the widest variety of pineapple buns and pineapple puffs. An original pineapple bun is $2.75. Other pineapple buns have guava, salted egg, pandan coconut, chocolate marshmallow, custard, red bean ube, durian, sesame, matcha mochi, BBQ pork, etc. The buns are split open and the puffs are injected with filling. They also have egg tarts, baked buns, pineapple puffs, and drinks. I thought I saw mini pineapple buns too? And Pineapple King merch, including cute caps and canvas tote bags.

Gold butter Pineapple bun ($4.10): Served warm with a thick pat of Kerrygold salted butter. The bun is medium-sized with a “pineapple” cookie top (no actual pineapple in the bun). I’ve had bigger buns served with more butter. There’s a cheaper option with unbranded butter. It’s an excellent bun – soft, light, fluffy, with a crusty top that’s less sweet than usual (compared to other pineapple buns).

Hot milk tea, less sweet ($4.60): Still seemed quite sweet. Milky, strong tea flavor.

I bought buns for other people and they were all WARM. They’re super fresh.

There are two lines: self-ordering on the left, ordering from the cashier on the right. Online ordering is coming soon. There is no interior that’s accessible to customers, but they have some outdoor benches and tables. The place is popular. Also, it doesn’t open early, so plan to have an afternoon pineapple bun snack.

They’ll call your order number when it’s ready. It does take awhile and there’s usually a line. Closed on Tuesdays.

5 of 5 stars

By Lolia S.

[sew-much-to-do]

DIY Hong Kong Milk Tea

Hong Kong Milk Tea is a very strong, perfectly sweet cup of tea enjoyed in bakeries, cafes and restaurants across Hong Kong. Here's how to make it at home!

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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[countriesgame]

Please reblog for a bigger sample size!

If you have any fun fact about Hong Kong, please tell us and I'll reblog it!

Be respectful in your comments. You can criticize a government without offending its people.

[lifeblogstory]

Chicken On Noodle With Sweet Sauce

Coming back to the store where I often visit during university😋. Because this bakery has many delicious food. Small and tasty. Often eat chicken wings on instant noodle, with sweet sauce🍝. Also, have Hong Kong style milk tea🧋. The sauce is salty and little sweet. Makes the chicken very appetizing🍗. Noodles become delicious as well. Miss the moment of eating this during student year🥲. From “Kissena Cafe”