Maybe someday you'll see a five spice donut dressed up with all the right sauces and garnishes, served on a glided platter at a fancy temple of nouvelle cuisine, with a matching dessert wine.
But for now, the fried "bread" or "donut" (for the lack of a better name) at Maxim Bakery in Chinatown has something like that, without any of these accessories. It's a snack I haven't had in ages and it was nice to chew on one again. They sit in the tray over the glass display counter, are circular and about an inch thick. Veins of five spice cut across the chewy (and greasy) dough, mingling their aromatic saltiness against the sweet dough.
You can also get all kinds of preserved and dried fruits that combine salty, sweet and sour flavours at Aji Ichiban, the lastest addition to the Hong Kong chain (no, it's not Japanese despite its name), but my favourite there are the little crispy sambal-filled spring rolls, shrimpy and spicy and slightly sweet. Innocent looking, but can be addictive. $8 a pound isn't cheap, but it's cheaper than getting them shipped from home.
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