No Bursting My Babble

FANCY EATS

Everyday, a wake up call, coffee service, and sugar two ways, pebbled and cubed;

and calorific meals

bread, butter, berries

eggs, sushi, sausages, soup, the fresh kiwi and orange juice experiment proved a better idea than something to drink

cinnamon glazed-phyllo pastry with almond slivers, a quarter round of brie

apple strudel, otherwise called "All the Good Things in This World"

baby squid wrapped in prosciutto (top photo in the dipping sauce plates), smoked chicken and parma ham (bottom photo in the dipping sauce plates), prawn on a bed of corn and potato salad (see curve-handled spoons)

fruit medley, bagel with a kalamata olive recessed navel, glass noodle spring roll, pork and leeks dumpling, baked shiitake with a dollop of cream cheese and garlicky butter, julienned mushrooms wrapped in bacon

puff pastry, almond flour raspberry cupcake-- deep pink and so pretty

bonbons

French for “good, good,” a hard shell of chocolate filled with a variety of centers; the full French term is bonbon de chocolat (or chocolats fourrés assortis for assorted filled chocolates); the sweet is called praline in Belgian

cookie monster madness

all manner of tteok, a denser chewier version of our local puto, with everything from mung bean paste to pistachio, peanuts to muscovado, and chopped meat to eggs

freshly juiced pineapples and currants

green tea cake square with French buttercream icing and cupcake with a snowfall of castor sugar and edible gold dust

drink all you can.

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