Published: November 24, 2018
In his latest cookbook, the Melbourne food critic turns international dishes, like these delicious desserts, into an easy evening treat
Among the lard biscuits, superbly bouncy disco-light jellies and oddly set almond milk cubes of the final yum cha trolley of the day, these “daan tarts” have always been far and away the best pick. And, like they say, you’ll always remember your first. Mine was at Hong Kong’s original Tai Cheong Bakery, way before it was a chain.
Related: Matt Preston's freekeh salad recipe
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