tag:blogger.com,1999:blog-16678683.post1723464862244135734..comments2023-08-12T12:24:30.147+01:00Comments on Sui Mai - A Wai Sik Guide: A MedleySui Maihttp://www.blogger.com/profile/05141706491595663226noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-16678683.post-11075461791026369252007-09-14T20:39:00.000+01:002007-09-14T20:39:00.000+01:00Hey Jess,You had the best creme brulee in Paris (o...Hey Jess,<BR/><BR/>You had the best creme brulee in Paris (or according to Drew), was it served warm inside? Aaron had the best creme brulee at a local restaurant in Paris as well. Since then he had hard time finding the same kind.<BR/><BR/>IrisAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16678683.post-74141761301134376352007-09-10T14:44:00.000+01:002007-09-10T14:44:00.000+01:00Robyn,Yep, that's the one! Oh, the chicken liver ...Robyn,<BR/><BR/>Yep, that's the one! Oh, the chicken liver one is to die for. In fact, the boy was so jealous, he went back while I was away!<BR/><BR/>Susan,<BR/>Nope, luckily he's not fond of Bird's. But to him, custard still whips creme anglaise's butt.<BR/><BR/>That non-Berthillion shop is never open! And no cherry last time I checked...sob, sob.<BR/><BR/>Umami,<BR/>I'm staying longer! Heehee, can't keep away from the deliciousness....<BR/><BR/>Gen,<BR/>I cannot believe you still have one. Yep, there's barely a dozen left, sad to say... sniff, sniffSui Maihttps://www.blogger.com/profile/05141706491595663226noreply@blogger.comtag:blogger.com,1999:blog-16678683.post-67941112160995576752007-09-06T01:39:00.000+01:002007-09-06T01:39:00.000+01:00You're at your last dozen of bottles??? I've "spre...You're at your last dozen of bottles??? I've "spread" my 4 very carefully - now have only one left <BR/>Gen :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16678683.post-33736849863335753142007-09-05T16:21:00.000+01:002007-09-05T16:21:00.000+01:00You made the rice salad, wow! I'm glad you liked i...You made the rice salad, wow! I'm glad you liked it. Will definitely miss you when you go home.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16678683.post-26403923987152335812007-09-05T07:02:00.000+01:002007-09-05T07:02:00.000+01:00Hi Jess, I also wondered if bottarga was the same ...Hi Jess, I also wondered if bottarga was the same as the Taiwanese mullet roe - glad to know you did a comparison. <BR/>So does The Boy actually prefer Bird's fakecustard to creme Anglaise? <BR/>and did the not-Berthillon place ever have the cherry sorbet? <BR/><BR/>see you soon,<BR/>susanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16678683.post-69010364412482832792007-09-04T21:12:00.000+01:002007-09-04T21:12:00.000+01:00AHHHHH [jealous]I passed Pain au Sucre once early ...AHHHHH [jealous]<BR/><BR/>I passed Pain au Sucre once early on during my stay in Paris but was too chicken to go in or something...instead i just settled for taking photos of the window. I SUCK! I never went back! Or I did go back once, on the day it was closed of course.<BR/><BR/>Pozzettooooo!!! MY HOOOME! <BR/><BR/>I think I went to that falafel place! <A HREF="http://flickr.com/photos/roboppy/422574750/" REL="nofollow">This one?</A><BR/><BR/>Oo, I love creme anglaise. It's like custard SOUP! I could eat it with a spoon.Robynhttps://www.blogger.com/profile/01898893676276577376noreply@blogger.com