Served with a thick sauce and dried bonito flakes, these crunchy Taiwanese tofu pieces tasted quite similar to the Japanese agedashi tofu dish, except crunchier! The texture of the tofu was silky smooth and contrasted perfectly with the crispier exterior.Īfter a number of encounters with buffalo wings in recent times, it was a nice change of pace to see what I like to call the ‘humble’ version of the chicken wing. With eight of us in our group, we essentially took up half of the cosy restaurant. This dinner also served as our long-overdue catch up with DT.
The next installment of the joint food adventures with Laiwah took place at We Cafe, a Taiwanese eatery tucked away on A'Beckett St. On another occasion, I ended up grabbing another hot chocolate to go as I had enjoyed that first encounter with BBB’s hot chocolate!īBB - not just good for coffee, but also hot chocolate!
With a stick of dark chocolate added in as the 'stirrer’ for the drink, the melted chocolate added to the richness present in the cup and brought out the sweeter flavours of the hot chocolate. Although, perhaps having to drink their coffee may very well have converted me into someone who appreciates caffeine. Phew! I was glad to see that there were other options aside from coffee. Not surprisingly, and holding true to the Seven Seeds reputation, this cuppa got two thumbs up from Dr M.Īnd for the non coffee-drinker, a hot chocolate. Lucky for us!īelonging to the Seven Seeds empire, BBB uses the same coffee beans that has made the Seven Seeds brand so well-known.Īs someone who goes through one or two coffees a day, Dr M would know what a good coffee tastes like. There were plenty of people milling around, but fortunately for us, none of them were interested in the two spots that had JUST become vacant. This eye-grabbing feature is even noticeable from the outside, and adds to the quirky and cosy feel exuded by the cafe. However, during one of my catch ups with Dr M, we came across BBB whilst looking for somewhere to sit and chat, and decided to head in.īefore I even say it, you will have probably noticed the hanging chairs. Not one for drinking coffee, BBB was never high up on my to-visit list. Lauded as one of Melbourne’s top spots to satiate your caffeine cravings, Brother Baba Budan is frequently filled to the brim with 9am-5pm workers who dash in and out, as well as a small number of folks who ‘dine in’ (seating is very limited). Verdict? Take two was just as moist and tasty as take one. I was a little impatient and suffered the consequences. Make sure the cake has cooled enough, otherwise the frosting will start to run. Once the cake is cooled (at least 20-30 minutes), cover the top layer of the cake with the cream cheese frosting. Once baked, remove the cake from the oven, and allow it to cool.ħ. Bake for 30-40 minutes, and check the baking progress with a skewer.Ħ. I added a bit more red food colouring this time, and it actually looked like blood…ĥ. Add the wet ingredients, stirring in between each addition. In a large mixing bowl, sift in the dry ingredients and stir with a wooden spoon.Ĥ. Grease a circular cake tin with a tablespoon of melted butter.ģ. Preheat the oven to 180C (conventional) or 160C fan forced.Ģ. After receiving great feedback from a batch of red velvet cupcakes that I had made for J a little while ago, I decided to revisit the recipe for K’s birthday shindig.ġ.
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