I learned something new recently. I like Cadbury creme eggs.

I’ve always enjoyed Easter themed candy. I’m a pretty visual person and I love pastel and spring colors so I eat twice as much Easter holiday candy just because everything is wrapped in pretty spring colors or come in cute egg form.

Until this year, I’ve always stayed away from those Cadbury creme eggs. I’m not sure when or why, but I was under the impression that I didn’t like them. However, I saw a couple of dessert recipes using Cadbury eggs and suddenly I wanted to try one.

We used to visit Chin’s Miramar for their weekend Shanghai style breakfast fairly regularly. But it’s been over a year since our last visit and a few weekends ago, I woke up with a sudden craving to visit.

They’ve spruced up the menu since my last time here. Now they have a separate menu for the the Shanghai breakfast, complete with photos of each dish available. (Menu at bottom of post.) Another thing is that they’ve changed the times. Breakfast doesn’t start now on weekends until 11 am.

Fried Cruller

The Chinese fried donut is of the savory kind. The fried sticks are a little on the oily side. They are often eaten by dipping it in warm sweet soy milk.

Sweet Soy Milk

So of course we ordered a bowl of the warm soy milk to go with the fried cruller. You can also order the salty soy milk which is more like a bean curd soup with pieces of fried cruller soaking inside.

Fried Tofu

Silken tofu cubes are deep fried and paired with a soy garlic sauce. This was actually a mistake on my part. I had meant to order something else and checked the wrong box.

Special Spare Rib Noodle Soup

The braised spare ribs are a popular Shanghai dish. The meat is braised to the point where it practically falls off the bone. It’s cooked in a slightly sweet sauce and usually accompanied with spinach. I was curious how this would work as a noodle soup. I enjoyed the meat and the spinach, but didn’t really like the soup which tasted like a watered down version of the sauce. DH didn’t like the sweet and salty combination.

Each of the noodle soups were accompanied with a plate of marinated cucumbers.

Beef Noodle Soup


Last year I made some bunny buns for Easter. I loved how they came out and I wanted to make something similar this year. Rather than use the same recipe, I tried modifying a 30 minute yeast roll recipe. I also wanted to see if I could fix the ears of my bunnies so that they didn’t stick up so much.

Last year’s sour cream bunny buns

I kept coming across this image for what I thought were bunny shaped breads. After some research, I realized they were actually Japanese manju. The pastry dough doesn’t rise as much, making it easier to shape the ears.