Crème Brulée

The crème was buttery, nicely balanced by the crunch of caramelized sugar, yet the poached pear added a different dimension to the palate while not interfering the classic brulée.  Beautiful.

Best crème brulée ever, hands down.

From Masraff's with love...

Banana Bread Pudding

The Vietnamese version, which calls for coconut milk, gives the pudding a lighter summer taste.  I like to add some tart cherries betweens the layers.  And with some brandy sauce, it can go from breakfast, midday snack to after dinner treat.

Stuffed Mushrooms

Those cute little mushrooms have a very meaty taste.  Baked with a little sautée bread crumb, topped with fresh crabmeat, dusted with paprika and garnished with chopped cilantro, and voilà, a nice hors d’oeuvre.

Vietnamese Crepe

It's always a treat to make these turmeric fragrant crunchy crepes, but seriously, it has to be eaten right off the pan. 
Break it up, roll it in a leaf of green lettuce, with some mint, shiso, cilantro, Vietnamese coriander (rau ram), and dip it in a bowl of sweetened fish sauce with red hot chili pepper.
Try it...