Being able to have these brioche (and more than on
Being able to have these brioche (and more than on...
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Eat with Eva
A Taiwanese girl, said au revoir to Montreal, and now in Toronto, who loves to explore cultures throThis page is not only for blog updates, but it's where I document my casual food adventures, and interesting facts/news of food scenes that I come across on the internet. Follow me to join the food adventures! :)
The salted egg-red bean filling-pastry ratio is 👌🏻
The salted egg-red bean filling-pastry ratio is 👌🏻...
Brunch in Tainan style 🐟 — Lu rou fan (braised por
Brunch in Tainan style 🐟 — Lu rou fan (braised por...
Pre-service. 👊🏻 — Open kitchen has its charm. The
Pre-service. 👊🏻 — Open kitchen has its charm. The ...
This chicken consommé is a staple dish on Liberté‘
This chicken consommé is a staple dish on Liberté‘...
So used to visualize the frame in my head as a lef
So used to visualize the frame in my head as a lef...
Reminiscing about a chill brunch at 麋谷 Migu villag
Reminiscing about a chill brunch at 麋谷 Migu villag...
Nothing is more appetizing than a bowl of cold noo
Nothing is more appetizing than a bowl of cold noo...
Quite a lot of unique and instagrammable cafes in
Quite a lot of unique and instagrammable cafes in ...
Dining buddies definitely give some extra points t
Dining buddies definitely give some extra points t...