Mille-feuille

Here’s another example that makes me repeat: “The best things are always the ones that are unplanned!”? Like a crazy mantra. I was photographing the colorful flowers at Krakow's Wawel Castle when I spotted the cake, which appeared to be two layers of puff pastry sandwiched with a thick layer of cream, and sat down to order it.

It usually has three layers of puff pastry and two layers of French cake - I wouldn't say the millefeuille I had in Poland was the best I've ever had - but for me the texture of the cake itself , the flavor and amplitude are perfect. I remember sitting in the shade, somewhat shocked, wondering why I didn't even know these cakes existed, until I realized the threat of pigeons strategically landing near the plate. The puff pastry cracked under the fork and the crust mixed with the cream... I mean, I love cheesecake, devil's food cake, and caramel cake, but I wouldn't want to eat them every day - if I only ate one for the rest of my life , this dessert is made every day, effortlessly.

Cream Brulee

Cream Brulee is really more than just a dessert to me - it is a complete ordering experience - giggle with excitement - aaahh when the dessert arrives - Break the caramel with a spoon - Eat a spoonful - Thank God for the birth.

Tortilla Bread

Ah, this Chinese bread is my ultimate hungry but lazy hack. I love them fried (I bought a pack of frozen mangosteen from the supermarket) and then dousing each bite with sweetened condensed milk. The bread was a little different - it was soft and fluffy, but very dense. The outside crust is heavenly when fried. Say goodbye to pure carbs, fat and sugar! But this is my guilty pleasure.

Legend says the name comes from the awesome Zhuge Liang, as the name is a pun on the barbarian head steamed buns. It is said that when his troops were unable to cross the raging river, local savages told him that the river god demanded the sacrifice of 49 men, whose heads were thrown into the river. Instead, Zhuge Liang ordered his subordinates to fill some bread with livestock meat and shape the bread like a human head (flat at the bottom, rounded at the top).

Dark Chocolate and Sea Salt

I love using a thin layer of dark chocolate with sea salt - it really changes and brings out the flavor of the chocolate and always succeeds in bringing out those " A pyrotechnic feeling.” I actually like it better than the fancy truffles!

My mom has this signature salad that she serves at every family gathering and makes for many celebrations. Almost everyone who tastes them gums it up and she hates cooking! But some of her signature dishes are simply perfect. The key is the sauce - a mixture of mayonnaise, Thousand Island dressing, crumbled quail eggs, cheese and a little vinegar and mustard. Simple indeed, but it has the perfect flavor and amplitude.