Yi Soon Bakery:
A new bun, Shan1 Le4 Bao1 (no English translation - literally, "mountain happy bun") has a crumbly purple filling in the usual sweet bread bun. The counter lady could not explain what the filling was made from, but said it wasn't taro. My guess is it's some kind of bean, maybe mung bean? Did not wow me.
Angel light cream cheese bun - tastes like cheesecake with raisins in said bun - was more pleasing.
Sweet potato bun was rather unidimensional as the sweet filling did not stand out from the bun.
"Rusk" cookies sandwiched with buttercream - these small dome-shaped cookies come a dozen to a packet on the counter facing the entrance. Delectably light and crisp, with the buttercream adding a bit of richness. Similar to "cat's tongue cookies" which are made from egg whites, butter, flour and sugar.
Of course, stocked up on my favourite, the pork floss buns with scallions.
Quan's Kitchen, Comm Ave:
Pork and Pei Dan congee was well-seasoned and comforting. Contained thin slivers of tender pork and pei dan, topped with shredded ginger and scallions. Went well with the yu diao (deep fried crullers) from Super88 deli. A way better congee than Kantin's version (in the Super88 food court). Thanks to Galleygirl for highlighting Quan's congee offerings.
Buk Kyung II: Ordered the beef bibimbap, and since I was doing take-out, the friendly counter lady was reluctant to let me order the stone-pot version, so I got the regular and later crisped the rice in a wok, as she'd advised. Rather skimpy on the beef, but I was pleased the freshly-prepared vegetables included both mung bean and soy bean sprouts. Came with miso soup and 3 types of panchan - kimchi, pickled turnips and pickled cukes. Alas, no anchovies, sweet soya beans or pickled daikon that you get at the mother restaurant in Union Sq. (which, BTW, is closed for renovations). A decent version, on par with Seoul Kitchen in Brighton Center, Mr Sushi in Coolidge Corner, and Seoul Food in Porter Sq.
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