I've been to Thou Yuen (Peach Garden...LOL) at Campbell Street for as long as I could remember but never once I'd tried their infamous (duck egg + chicken egg) egg tart, critically acclaimed by some bloggers.

One day when I went there for lunch, there is 1 lonely piece left on the tray. Immediately, I swooshed it away.

Looks ok to me but I knew it was cold.

I took one bite...and another bite. No feeling pun. The word 'sedap' never crossed my mind at all and I did not like its pastry base.

I think I will just stick to Wongkok egg tarts for now :P

Happy reading~

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I still remember the day when my friend told me Big Apple was coming to town. I was thrilled and couldn't wait for Missy Donuts' days to be over.

I still enjoy their Californian Almond donuts and I never bought another Missy Donuts after my first try. Yes, it was that horrible.

One afternoon, I was at Big Apple to grab some donuts and they happen to have some sacks of flour delivered to the outlet. Apparently, the flour is Cap Bunga Mawar, some local brand flour lol. But of course its the best flour around since the colonial era. Imported flour from Australia perhaps?

Now the question is, if the flour from JCo is from USA when JCo and Big Apple donuts technically have the same texture?

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