[Liberté dessert 1/3] Nantou vanilla/Bergamot/10-y
[Liberté dessert 1/3] Nantou vanilla/Bergamot/10-y...
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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! :)
[Liberté part 3/3] Next on, the proteins. — Belt
[Liberté part 3/3] Next on, the proteins. — Belt ...
[Liberté part 2/3] Moving on to hot dishes. Soup w
[Liberté part 2/3] Moving on to hot dishes. Soup w...
[Liberte part 1/3] Prawn/sea water/golden berry wa
[Liberte part 1/3] Prawn/sea water/golden berry wa...
Not that skilled to make omu kimchi fried rice, so
Not that skilled to make omu kimchi fried rice, so...
#Japchae (aka Korean stir-fried glass noodles) is
#Japchae (aka Korean stir-fried glass noodles) is ...
Mom told me this morning, “glad you’re back”. 😢 —
Mom told me this morning, “glad you’re back”. 😢 — ...
More time at home = more time and patience to make
More time at home = more time and patience to make...
The stairs to second floor was like a time machine
The stairs to second floor was like a time machine...
Recreating that clams and soybean milk noodles I h
Recreating that clams and soybean milk noodles I h...