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2011-05-07
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We planned to have this during our early birthday dinner with D, but due to some sudden change of event the celebration was postponed, and this little bun had lost its function.Thats how it came to appear on our dining table the night before the 'real' celebration took place.After steaming it for 15 minutes as instructed, the bun looked fluffier but the whiteness looked shiny and artifical to me. And it did not resemble a peach at all - matter of fact i thought it looked more like an a*s than a
Thats how it came to appear on our dining table the night before the 'real' celebration took place.
After steaming it for 15 minutes as instructed, the bun looked fluffier but the whiteness looked shiny and artifical to me. And it did not resemble a peach at all - matter of fact i thought it looked more like an a*s than a peach without the pointed end!
Yet disappointingly the bun turned to be extremely dry and coarse and texture. It kinda rubbed my lips as it bit into it - arent buns supposed to be tender and soft? It was also so thin and dettached from the lotus seed paste, which was not smooth nor sweet. It was just vaguely runny but carried no taste at all. The egg yolk was pitifully dry like chalk powder, and carried only the tiniest hint of fat in it.My conclusion after eating the bun is: you actually cant tell what's good without having to try what's worse or even worst. I have always though Lin Heung place's dim sum were awful but when you compare their buns with this, theirs has simply K.O. this within seconds. The difference is just so big that makes me realize how difference can the real 'good' and 'bad' food be.
Well-perhaps it's a better idea not to have this for a decent birthday celebration since im pretty sure it would just ruin the hype through the meal.
So a proper birthday cake would then be the option...
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