Monthly Archives: July 2013

Dessert Trends Patisserie à Toronto


On a rainy and humid summer day, Ricelessasian and I decided to visit and sample some of the pastries at Dessert Trends. Actually, it was so impromptu that we didn’t even know if it was open or not! We thought we would take the chance anyhow. Luckily, it was open and so the dessert madness begins!


Featured here are: Chocolate & Almond Opera Cake and Passion Fruit Parfait

Passion Fruit Parfait was by-far our favourite of all the desserts we tried. The passion fruit mousse was light and airy, not like traditional Western desserts. It also didn’t taste as sweet as other types of mousse we’ve tried before, which could be attributed to the freshness of the natural fruit flavour itself.

Chocolate & Almond Opera Cake – divine layers of goodness!

The opera cake takes technique to perfect its many layers of cake base, ganache and almond crunch. The contrast in textures of smoothness and crunchiness made it that more appealing bite-after-bite. It was Ricelessasian’s first time eating opera cake so she didn’t really know what to expect! She thoroughly enjoyed it because it wasn’t too rich.


Chocolate Mousse cake with un très petit macaron! How cute is that? We were more impressed by the little macaron than the cake itself. I thought that the dark chocolate mousse was nothing too special – it tasted similar to that I’ve tried in most Asian/French patisseries in Vancouver. Though this cake base lacked fluffiness and was quite dense. We liked the zebra stripe design though – a little inspiration for our future labs!



I sneaked a photo of Ricelessasian while she was busily taking photos of all the amazing desserts. (Hopefully this sees the light of day!)


The beautiful decor at Dessert Trends Bistro is like nothing else in Toronto. Looking out through the glass windows, we actually could have imagined ourselves at a patisserie in Paris. Everything from the colour palate of the restaurant to the high walls and ceiling made it an exquisite space to be in.


The aftermath of the White Chocolate ‘Egg’ that was the container for the Passion fruit parfait. We were very impressed with the stability of the white chocolate – how could it hold the Passion fruit mousse without breaking? Ricelessasian and I took a good few minutes to hypothesize about it.




Beyond anything else, we enjoyed each other’s company – having an afternoon of Blood Orange Tea (fancy!) and treating ourselves to something special.

Ricelessasian and I are not affiliated with Dessert Trends. We were recommended to try this from our friend. It did not disappoint!



Dessert Trends Patisserie
154 Harbord St.
Toronto, ON

Simple Vegetarian Bibimbap (Korean Mixed Rice)

I simply love bibimbap! Whenever I go to a Korean restaurant, I would usually get their bibimbap. I love how the meat and vegetables are arranged accordingly over hot Japanese rice, and it tastes just as appetizing as it looks.  Just remember to mix all the ingredients with the gochujang sauce (red pepper sauce)! The first time I had bibimbap I did not know I was supposed to mix all the ingredients together with the gochujang sauce. Silly me.

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There are many  recipe variations for making bibimbap. Usually, bibimbap would consist of one type of meat, an egg, and various vegetable toppings. The vegetable toppings are varied from place to place, but I find that zucchini, carrots, bean sprouts, spinach and mushrooms are very common toppings.  Sometimes it’s topped with a sunny side up egg or a raw egg yolk. Bibimbap can be served over a plain bowl or stone bowl (dolsot). I prefer the stone bowl version because the rice gets crispy at the bottom and it’s usually topped with a raw egg yolk that gets cooked as you mix the bibimbap (I think it’s creamier with the raw egg yolk). Here’s a simplified vegetarian  version of how I usually make bibimbap at home. I don’t have a stone bowl, but this one is good enough to recreate one of my favourite Korean dishes at home.

– Ricelessasian

(oh, the irony of my name!)

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Bibimbap (serves 2)
Adapted from Maangchi


2 – 2 1/2 cups of cooked Japanese rice
Half a bunch of spinach
1/2 cup julienne-cut carrots
1/2 cup julienne-cut zucchini
1 1/2 cup bean sprouts
4-6 button mushrooms
4-6  shiitake mushrooms
1/4 cup nori strips
2 eggs (one egg for each bowl)
Cooking oil
Sesame oil
Soy sauce
Salt and pepper to taste
Toasted sesame seeds for garnish


  1. Cook spinach over boiling hot water for about 1-2 minutes. Rinse cooked spinach with cold water and squeeze the excess water with paper towel. Add a splash of soy sauce and sesame oil to the spinach. Add some salt if desired. Set spinach aside.
  2. Cook bean sprouts over boiling hot water for about 2-3 minutes. Drain cooked bean sprouts. Add a splash of soy sauce and sesame oil to the spinach. Add some salt if desired. Set bean sprouts aside.
  3. Stir-fry carrots, zucchini, and mushrooms independently. Season with salt and pepper. Set the stir-fried vegetables aside.
  4. Cook sunny side up egg.
  5. In a large bowl, place about a cup of cooked Japanese rice. Arrange vegetable ingredients and nori strips accordingly. Top with the sunny side up egg. Garnish with sesame seeds.


Gochujang sauce

For the gochujang sauce, I halved the amount of ingredients from this recipe. Instead of using honey, I added about 1/2 – 1 tsp of finely grated garlic.


To eat bibimbap, mix everything together with the gochujang sauce. Adjust the amount of gochujang sauce to your liking. Serve with a side of kimchi if desired.

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The universe favours an increase in entropy and so does your bibimbap!

Alternatively, you can serve bibimbap already mixed in. I used my heart and star shaped rice molders for a fancy presentation.