a much-lauded chinese restaurant especially known for their molten salted yolk pineapple buns (or liu sha bao, in short), this place is crowded to the rafters on a sunday afternoon – probably at least in part due to the at least average dimsum and pretty decent cooking.
this curd, well. I had so wanted this to be a post on how you could successfully make a lip-puckering, citrus-loving curd in the microwave – no fire in this blistering heat – but no. it still turned out utterly delicious, beautifully set and the best celebration of citrus juice I can imagine, but that was after a bit of quick salvation and rapid whisking – so, yes, still a success if not the convenient method I had hoped.
andmorefood 