The custard-filled French toast of your dreams is Cantonese

Critic Bill Addison discusses why now is the time to eat French toast, char siu buns and wok-tossed udon at Cantonese-inspired Needle in Silver Lake.
Bill Addison • Los Angeles Times • February 4, 2023
During a dim sum meal, a Cantonese friend once casually mentioned that part of the Chinese characters that spell liu sha bao — the fluffy, springy steamed buns that ooze sweet egg custard — translate as “gold quicksand.” I loved that mental image,...
The full article can be read on the Los Angeles Times website.

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