時尚高潮食記：台北金雞母 – 網紅打卡甜點店 Jingimoo Taipei Super Instagrammmable Dessert Store

台北金雞母食記 – 網紅超夯打卡甜點店 Jingimoo Taipei Super Instagrammmable Dessert Store (Scroll down for English/ 英文版看下面): 先看時尚高潮食記影片 / Watch our video first： 甜點會為紅的都是靠噱頭，看多膩了也就是翻翻眼白。那如果你是甜點中的抹茶控+ 挫冰控，你要吃什麼？殘編本來就是北極人，愛吃冰，在日本生活時後受日本影響，也愛吃抹茶。但是甜點中抹茶系列的甜點不外乎就是蛋糕、糕品類；在冰品的八寶也沒有一項是抹茶。每次在斟酌要屈服給那一種甜點的時後，您是否跟殘編ㄧ樣，不止一個頭兩個大，胃也很想撐到兩個大？！殘編最近發現ㄧ家能滿足我所有甜品慾求不滿的店家：金雞母。 (English/英文): Insta-famed desserts & food rely on gimmicks. And usually, the fame doesn’t last long. It won’t take long for you to scroll down your feed and start rolling your eyes, thinking: “meh, […]

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by Fashion Ecstasy

造型棉花糖-賦予生命色彩的希望棉花糖

造型棉花糖-賦予生命色彩的希望棉花糖 你的童年回憶是什麼呢？我的童年回憶幾乎縮影為院子裡玩耍、爬樹摘水果、公主般的生日派對、客制化的立體生日蛋糕、還有很多很多的棉花糖。 我的童年是幸福的，不知道為什麼我從小就對棉花糖情有獨鍾。每次爸媽出遠門，回來只要給帶我一根棉花糖，我就開心得不得了，把他們膽敢把我獨自留在家的事都忘得一乾二淨。 棉花糖有著像雲彩一般蓬鬆的外觀，穿著夢幻色彩的衣裳，入口即化。從口腔中直接轉化為安多酚（腦內啡），抵達大腦，給人幸福快樂、充滿希望的感覺。原來棉花糖是幸福與希望的象徵啊！難怪我對它情有獨鍾。 自從長大有了健康、肥胖等等的顧忌之後，我的生命中也漸漸減少了希望，不再去碰棉花糖。讓我回心轉意的是現在新的造型棉花糖。雖然糖類在我心中已經不再佔據像從前一樣的崇高地位，但我還是相信童話故事與仙女的存在，那或許是我的現在與過去唯一的精神連結。 英文版：English: What are your childhood memories mostly about? Mine consist of outdoor picnics, fruit-picking in our garden, custom-made birthday cakes at extravagant birthday parties, and many, many cotton candies. My childhood was my happiest years in life. When mom and dad came home with a cotton candy after an unexplained […]

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by Fashion Ecstasy

Delysees Bakery Launches High-End, Mini Desserts…with GOLD

Delysees Authentic French Bakery has been tantalizing Toronto palates since 2013 with its high-end and outstanding French pastries, 35 flavours of macarons, individual desserts, mini gourmet sandwiches, and coffees. Owner/creative director of Delysées, Fred Naggar, is a graduate of George Brown College in Culinary Arts/Baking. Parisian born and Toronto raised Naggar, who had previously been […]

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by Sari Colt

Recipe for Change 2016 – FoodShare Toronto’s Foodie Event

On Thursday, February 25, Toronto’s foodies all gathered at the St Lawrence Market’s south tent to Party for the Future of Food, FoodShare’s Recipe for Change 2016 fundraiser. Sticking to a winning formula, Recipe for Change 2016 offered tasty ingredients from long time chef partners and supporters, mixed with a healthy dose of flavours from […]

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by 殘編 (Tanya Hsu)

Restaurant Canada Show 2016 – Trade Show for Food and Hospitality Industry

Restaurant Canada Show 2016 – Canada’s Longest Running Trade Show for the Foodservice and Hospitality Industry Brings Together over 12,000 Industry Pros at the Enercare Centre Restaurants Canada Show (formerly CRFA Show) is an annual trade show for the foodservice and hospitality industries. This year’s three-day event took place at the Enercare Centre and brought together […]

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by Sari Colt

Toronto Luxury Chocolate Show 2015

Depending on your blood sugar level, Sunday, November 8th’s Toronto Luxury Chocolate Show was either a sweet heaven or a diabetic nightmare. Held at the Roy Thomson Hall in Toronto, the fifth annual chocolate bonanza attracted all ages who were unified by a sweet palette. There were chocolate cooking demonstrations, wine and chocolate pairing classes, […]

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by Allan Tong

Canada’s Baking and Sweets Show 2015 Showcases Sweet Art Creations

Canada’s Baking and Sweets Show 2015 was held at the Toronto Congress Centre and this year’s theme was Charlie and the Chocolate Factory (story written by Roald Dahl). For those who love their treats, this was the place to be. There were demonstration classes, hands-on classes and samples of desserts to taste. The 5th Annual […]

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by Sari Colt

Holiday Gift Ideas – #TPGWorkshop

Holiday Gift Ideas – #TPGWorkshop FE got into the Christmas spirit in August at the TPG Holiday Workshop, which introduced several exciting brands. It was a great way to learn about the offerings for the season. Mimi et Kiki is an affordable jewellery line (prices range from $30.00-$50.00) which is designed in Toronto and uses […]

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by Sari Colt

Choco-tastic Event with Chocolatier David H. Chow at All The Best Fine Foods

All The Best Fine Foods hosted an evening with Toronto chocolatier, David H. Chow, whose line of artisanal chocolates and confections is being carried at the store. Chow explained about working with chocolate, “Temperature is the hardest to monitor and important to be tempered correctly. However, chocolate is forgiving, and people should not be afraid […]

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by Sari Colt

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