January 17, 2013

My Top 10 Desserts of 2012

Of course desserts always deserve a separate list! Here are my top 10 desserts of 2012, in no particular order.
Chocolate bread pudding with warm whisky sauce from Mildred's Temple Kitchen. I had this as part of last year's Winterlicious menu and it was pure gooey goodness! 
Most people say yuck to bitter melon, but I've never had any issues with it, even as a child. At Miliken Restaurant, I loved its innovative use in these sesame dumplings with salted egg yolk.  I thought that the slight bitterness actually complemented the overall flavour profile.
Another Summerlicious, another bread pudding, this time from Luma. This chocolate bread + butter pudding with butterscotch and shaved white chocolate was super gooey and satisfying! It reminded me of Moxie's white chocolate brownie, which is always a good thing.
The crème brûlée from Sorrel Restaurant was one of the best I've ever had!
I'm sad that The Harbord Room's baked to order Valrhona chocolate cake was a seasonal dessert, because it was just so darn good! Similar to a molten chocolate lava cake, this one featured a peanut butter center and was topped with a scoop of vanilla bean ice cream. Rich, indulgent, and decadent, I thought it was worth every calorie!
Guu's sake tiramisu is not a new menu item, but I never had a chance to try it till 2012. It's not a dessert that will please everyone's tastebuds, but I liked it a lot personally.
I am just crazy over Richmond Station's apple tarte tatin. It was to-die-for, accompanied by the most delicious almond ice cream.
Honestly, my meal at Quay (in Sydney) was probably the best I've had in the past decade. The standout dish was their signature Guava Snow Egg dessert. It was just extraordinary on so many levels that I can't foresee myself eating anything else that would come close to it in the next few years. It's no wonder that this restaurant has consistently made it on S.Pellegrino World’s 50 Best Restaurant’s list.
I didn't blog about the restaurants that I visited in Pittsburgh, but at one of the restaurants, I had this croissant bread pudding that absolutely blew my mind off! Although the idea of a soggy croissant might not sound appealing, it actually worked in this case. The croissant added a great savoury touch.
I had the best salted caramel macaron that I've ever had at Soirette in Vancouver! I'd fly back to Vancouver just to have some!

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