Noms Magazine Vol.3

Page 1

VOL. 3








3 4 9 11 15 20 22






A hello.


Vitamix A3500 Ascent Blender got your back


From our lovely community


Q+A with Eatingwithkirby


Cover Photographed by Gail Ng 2



A Hello.


magine this. You are inside a large coffee roaster’s production site, in the rural areas of Richmond. Snug tight on your head is a blue hair net and a oversized lab coat is draped on you. To your right is a gargantuan machinery you’ve probably only seen in documentaries about factories and production facilities. To the left, you see Canterbury Coffee’s Assistant Manager and Q Grader Tim Cole yelling through the deafening humming of the roasting machines. He flips on a switch and a wave of shiny dark brown coffee beans pour into a large metal cooling centre. As the large beams begin rotate in the cooling device, Tim explains to you what’s about to happen.

Current Curiosities 1. How fuzzy peaches are made. 2. Where has the best Taiwanese Beef Noodles? 3. The food scene in the interior. 4. The Beta5 Chocolate lab. 5. The bajillion meal prep services. 6. When Uber will start in Vancouver?

What are you curious about?

Like many Vancouverites, I don’t usually get to see what goes in an award-winning restaurant’s kitchen (or a tiny food truck) or a gigantic production facility or really be connected to the great chefs in the city. The fascinating part of each volume is not only being at those special areas, but being able to shed some light about them so you learn how exciting our city’s food scene really is. One theme that keeps coming up again and again when I interview chefs or foodies is on curiosity. What drove them to start what they do today was because of their intense desire to know more. For instance, in our chat with Chef Felix Zhou of Heritage Asian Eatery (pg. 18), his thirst to know more about the food he was eating as a child led him to be closer to food. It didn’t hit me until a few years ago - this curiosity about food. And I think as we grow older, we do gain this interest in food. When you’re in high school or university, your intrigue is quite limited due to financial barriers. I surely put a lot of junk in my body during those years. But as I make sense of budgets, become unshackled from student mindset and appreciate a glass of wine - I can’t help but want to try new dishes or inquire how things are made. Maybe that’s just me. I do hope others feel the same though since there are just so many golden nuggets that this city has to offer. And with each volume, I’ll make sure we uncover those golden nuggets. It would be a shame not to.

Jason Yeh Editor-in-Chief NOMSMAGAZINE.COM | Vol.3



The Story Behind Vancouver’s Top Food Truck Translation by Deuce Kim


n just one year, the Frying Pan became one of Vancouver’s top food trucks. Their long lines, rabid fanbase, and glowing reviews are proof of that. But where did they come from? How did they take the city by storm? We chat with owner and main chef Jacob Jung and consulting chef Deuce Kim to learn how the Frying Pan started, the good and not so good parts of being a food truck, and more.


How did the Frying Pan get started? D: Jacob was looking for restaurant spots for over a year to open his own Korean fried chicken restaurant. But he found out that he didn’t have enough start up or the places with the right kitchen. When Jacob found out that the Yolks Kitchen in Vancouver was selling their food truck, he had an eureka moment. He decided to jump on board and purchase the truck. That is how Frying Pan got started. Vol.3 | NOMSMAGAZINE.COM

LEFT: Stacked No Heat Chicken Burger with Cheese and Feel The Burn Chicken Burger. Photographed by Domoiscraving

Where did the name come from? D: So after thinking about the names and seeing what kind of names we could use, we went through a couple mistrials like Monster Chicken or something more masculine, One day, he and his wife were walking around a food equipment store and saw this little small frying pan. They felt that it was a good name. It felt homey. So they decided to go with that instead of a more masculine brand. It felt more homey and more appealing to the masses. Out of all the food in the world, why fried chicken? D: I don’t know if you’ve ever been to Korea or had Korean styled fried chicken...We believe it is one best in the world when it comes to crispiness and flavour. We feel the technique in Korea is bar none to other fried chickens - even buttermilk chicken or other fried chicken that is really popular in America. In having that Korean pride and pride in being able to make good chicken, Jacob wanted to infuse what’s popular in Western culture like in the States with Nashville hot style chicken and integrate it with Korean fried chicken. That way he can have his own menu and appeal to the masses when it comes to chicken. What are some advantages and disadvantages of being a food truck? D: During the summer it gets way too hot in the kitchen. During the winter, it is way too cold. There’s never a middle ground. Also having all the equipment on the truck and moving constantly is not very good for the truck or equipment. So the equipment has a shorter lifespan compared to in a restaurant. NOMSMAGAZINE.COM | Vol.3

Also the fact that our customers have to eat on the street. They don’t have a place to eat or have to bring it back to their office or homes. This is a disadvantage because I feel that our food is super high-quality and we want them to enjoy it in the best state - which is right away. Because we are a truck and we can’t provide that those kind of settings, it disappoints us.

We believe it (Korean fried chicken) is one best in the world when it comes to crispiness and flavour.

But great thing about food truck is when a customer gets their food - and even without us noticing there may be a bunch of people passing by looking at our food. That is an instant feedback and instant gratification that our food looks good or they can ask if it is any good. Because of that, people tend to line up by just looking at our food and how the food is presented. I think that is one of our greatest assets.


Those little details are what people are starting to notice. I think people are starting to notice the quality of our chicken and our bread. Everything is made in house and no short cut is taken. So when it comes to food, I think people are starting to realize that. We want to bring that type of quality not just to our truck, but we want to set a standard of that quality for all the food trucks in Vancouver. ABOVE: Fries and fried chicken. Photographed by Eatwithmao

What do you think is the key to your success? D: We’re really thankful for all the attention we’ve been getting as a food truck. Its been only about a year since we’ve opened and we think that the positive feedback we’ve gotten from the locals is unbelievable and we’re truly so thankful for that. There’s a notion that food trucks: you’re not getting the high end quality proteins or they’re not using the highest quality ingredients in order to make the ends meet. We decided to not think about that. Instead of serving 100 low quality food, that’s not memorable to people, we rather spend a little more money on our ingredients and serve 30 people and they have a more memorable meals from a food truck. If we can do that and do it successfully, we can do it for all of the city of Vancouver. We feel like we have a system where we can be quick but also bring out the highest quality we feel we’re proud of instead of not knowing the source of where our ingredients come from. We know where our chicken comes from. We know where we get our bread.



we want to set a standard of that quality for all the food trucks in Vancouver.

What’s next? D: For us our next step comes from our first goal in opening our own spot. Being a food truck, we have a lot of limitations on what we can do. Things like hours, what we can serve, limited storage so we can’t be packing a full menu. So we want to be able to showcase our cooking skills in a solid spot, where we are continually growing as a fried chicken place. But also serve new items, new menu that is something more innovative and appealing to the masses. Hopefully something we would get a positive feedback on. We’re constantly working. Constantly thinking about our menu and how we can improve our quality and the food truck. So we’re really hoping that around next year we’ll be having a restaurant and operating both the food truck and restaurant.


Canterbury Coffee

13840 Mayfield Place Richmond, BC V6V




Coffee is one the most consumed liquids in North America. It is also an important part of our daily rituals. But like wine, people often feel intimidated by its complexity. And with the rise of the specialty coffee and hipster cafe scene in Vancouver, having a basic understanding of the craft and what suits our tastebuds will be more important. PLANTING


Coffee is grown at various elevations and countries around the world. Mostly in countries that are near the equator for a more consistent climate and longer growing period.

Once the cherries has rippened into a full red berry, the farmers will begin picking it. Different elevations will rippen at different times. Lower elevation will rippen quicker because of the warmer termperatures being closer to the ground.


Natural Process: beans are dried on patios with the cherry still on it. Allows for more fruity flavour. Washed Process: beans are put in a water bath to separate the different densities. The most consistent ones are taken. Allows for a more consistent roast.


Transforming raw green bean to the dark brown bean you see in coffee shops. Heat penetrates the bean and forces the internal sugars to the outside and changes its colour.

What’s A Coffee Cupping? Coffee Cupping is regularly done by Q Graders to evaluate flavour and consistency of a roast.

Various cafes and roasters hold cupping sessions to allow the public to taste various roasts and learn more about specialty coffee.



Oughtred Coffee & Tea

7550 River Rd #6, Delta, BC V4G 1C8

Shop The Gear

Chemex Pour over Coffeemaker

Hario V60 Glass Dripper

Porlex Tall Grinder

MELU Juice & Health Bar

1110 W Pender St, Vancouver, BC V6E 2S1



inter is almost here and we know what that means: Busy days, busy nights, and ZERO time for healthy eating.

CLOCKWISE FROM ABOVE: Fully stocked fridge of colourful hand pressed juices. Benefits are labelled for each. MELU’s interior shows off a homey and positive vibe which matches the health centric brand. A legend of all the symbols used to indicate the benefits of their cold pressed juices is shown on a large wall at the back of the store.


We get it, when you’re on the go the last thing you want is to use the little time you have to make a good meal. Cue, MELU Juice & Health Bar and their on-thego solution for healthy living and good eating. MELU has a lot of healthy lunch ideas to keep you from falling off the wagon during the winter season. In our interview with them, we go through all their yummy offerings – like their cold pressed juices and superfood smoothies that are to die for. With their wide selection of foods, you’ll know how to stay healthy during the cold season – and enjoy your meals while you’re at it.


Can you first tell us who you are and about MELU? A: My name is Angela, the owner and founder of MELU Juice and Health Bar. MELU is a quick service healthy cafe that serves cold pressed juices, superfood smoothies, acai bowls, avocado toasts, salads, and sugar free, vegan, and gluten-free raw desserts. It’s easy to forget about eating properly or healthy when things get so busy. How can MELU help with this? A: MELU was founded on the premises that we all need to nourish our bodies with sufficient nutrients, and a large variety of fruits and vegetables regardless how busy life gets. MELU hence creates wholesome and delicious recipes that allow people to consume the nutrients they need without sacrificing time or taste. In each of MELU’s 500ml jar of cold pressed juice, there are about 2 to 3 lbs of pure fruits and vegetables without ice, water, or sugar. Can you tell us more about the ingredients and how the juices are made? How does it keep someone healthy? A: MELU’s cold pressed juices are creative in a way that some of them are made of unique ingredients that you don’t usually consume. The juices are made with a cold pressed machine. It has been proven that heat and oxidation promote denaturation of the vital enzymes and nutrients in fresh produce. This is the result from using a rotary blade regular/centrifuge juicer. Cold pressed, on the other hand, slowly and thoroughly extracts juices from fresh fruits and vegetables with absolutely no heat and minimal exposure to oxygen using 6 tons of press weight, thereby preserving all the health-giving properties, live enzymes, vitamins, minerals, phytochemicals, and other vital nutrients.

And what about the health bars? A: Our health bars are completely raw in the sense that we do not bake them , but freeze them into shape. We believe heat takes away the vital nutrients in wholesome ingredients (same concept as cold pressed juices ). So we wish to preserve as much healthy goodness as possible while making the desserts beautiful and delicious.


See what MELU has to offer

What would you recommend a busy student or busy office worker? A: I would recommend grabbing a few green or fruit juices on the go. Because it is so hard to consume enough vegetables in our daily routine. One bowl of salad is simply not enough, and also not enough variety.


Vitamix A3500 Ascent Series





Eating healthily can seem like one of the hardest things to do, particularly when life gets busy. The Vitamix A3500 Ascent Series blender can be a lifesavior during these times.


s the days get colder, the streets less enticing and the holiday craze sets in, the last thing you want to do after work is go grocery shopping. Enter: the Vitamix A3500 Ascent Series Blender. Because so many restaurants and professionals use Vitamix products, they’ve got to be good. With 5 program settings for smoothies, hot soups, dips and spreads, and frozen desserts, you’ll easily be able to cook up a charm. Heat Up Your Food Although you might be wondering how a blender can heat up food at the same time, it’s actually quite simple. The blades do all the work using friction, which means you’ll be getting ready for work while your Vitamix is making the soup for you.

No Hassle Self-Cleaning All Vitamix blenders have a self-cleaning container, where all you need to do is add a drop of dish soap and some warm water and blend for 30-60 seconds. As well as being a great blender, it’s also an exceptional time-saver. What more could a working person want? Different blends Salsa. That’s what a busy person may want. Or perhaps hummus. The speed control settings come in handy to make different things. There are so many helpful recipes on the Vitamix site, but here’s some of our own personal favourites for the Vancouver winters. There’s soup, there’s sauce, and there’s just about anything you want with one of these babies.

What’s more is that Vitamix blenders also work to bring out aromatic flavours and spices such as garlic and rosemary, so you can experiment with your soups too. Without being an actual chef in order to do it. Tell me something better than warm soup on a cold day.



Curried Carrot Soup SautĂŠe the carrots and onions to bring out a more intense flavor in this vibrant soup. See Recipe

Recipe by Vitamix Photographed by Vitamix

Tuscan Tomato White Bean Soup

PurĂŠed to perfection, white beans lend creaminess to this soup, which is best enjoyed with homemade croutons. See Recipe

Recipe by Vitamix Photographed by Vitamix


Cold Remedies

WINGTHEFOODIE Stay hydrated! One sniffle and it’s straight to hot noodles - bonus points for a bit of spice to clear sinuses. Honey lemon water and purple rice porridge are great for soothing throats. Website | Instagram

JACQUELINECHUI Although I am a huge fan of ramen and pho, I try to make some quinoa soup for lunch at least three times a week to stay healthy and warm during this time of the year. This quinoa soup is made with a tomato soup based, mixed with quinoa, spinach, potatoes and chicken breast. Website | Instagram

HANAJOI_ First of all, oil of oregano becomes my best friend. I take multiple doses throughout the day with water or juice! As for my go to drink, I get the citrus defender from Starbucksthe perfect balance of sweet, acidity, and tea leaf aromas from the two different teas. Lastly, for food, I usually have chicken pho, and if I’m lucky, my mom will cook me a Filipino sinigang. Website | Instagram






4518 E Hastings St, Burnaby, BC V5C 2K4

625 Robson St, Vancouver, BC V6B 5J3

Part of the Ramen Butcher & Gorzilla family. Miso broth based.

New Robson location. Sandwich that is DIVINE.

KOKORO MAZESOBA 551 Seymour St, Vancouver, BC V6B 3H6

It’s not ramen - it’s soba noodles. We’re onboard with that. Vol.3 | NOMSMAGAZINE.COM

COMMUNITY WALL From our Vancouver community of food lovers.


@ nomsofvan Zenbu Mazesoba - Kokoro Tokyo Mazesoba

@indecisivefoodist Cinnamon Buns - Homemade

Chashu, Dungeness Crab, Salmon, Avocado Aburi Oshi - Green Leaf Cafe

@usthefoodies_yvr Brown Sugar Pearl Latte - Le Tea

@foodierrachel Braised Fish Maw, Abalone and Shiitake Mushrooms - Homemade

@jo.and.shaneats Margherita pizza - Nicli Antica Pizzeria

Tag Your Photo With #NOMSMAG For A Chance To Be Featured


What To Eat?


Rise Eatery

3121 Granville St. Vancouver, BC V6H 3K1

Contemporary Asian Fusion cuisine paired with imaginative drinks. Go for the Wheel Of Nosh & Heart Attack Rice. Pinkys up with the Castaway. See Menu | Instagram


Small Victory


3070 Granville St, Vancouver, BC V6H 3J8

New boujee location. Fresh baked bread and fantastic coffee/tea made from fancy equipment that makes you go wow. Nom on their chocolate croissant with a pour over coffee.

Ouisi Bistro


3014 Granville St, Vancouver, BC V6H 3J8

Serving authentic Cajun and Creole cuisine, and entertaining locals with weekly live jazz music since 1994. Cross off a bucket list item by getting the Gator Bites made from Louisiana alligator. Voodoo Ribs if you’re safe.

See Menu | Instagram

If it is Vanco know the 3Haida spice, rock y

See Me See Menu | Instagram


Heirloom Juice 2861 Granville St, Vancouver, BC V6H 3J5


Fiore Restaurant 1485 W 12th Ave, Vancouver, BC V6H 1M6

Jamjar Folk Lebanese


1488 W 11th Ave, Vancouver, BC V6H 3H8

Juice bar with the goods. Go for the Monkey Nuts Smoothie if you’re a cacao and banana fan. Turbo coffee if you need the buzz.

Fresh -in-house made pizza and pasta with a modern spin + a negroni lounge. Give the sourdough pizza a try. Ravioli is top notch.

Authentic folk Lebanese food. The motto is sharing is caring! Try the From Tripoli to Tyre and Samkeh Harra for a good time.

Mode from Must with c up wi

See Menu | Instagram

See Menu | Instagram

See Menu | Instagram

See Me


Liquids + Solids 1550 W Broadway, Vancouver, BC V6J 5K9

Soup, stews, and chilli extrodinaire. Claim chowder fans will go wild for the It’s A Clam Dunk. The Broccoli Incident is mighty fine as well. See Menu | Instagram




Cheesecake Etc. 2141 Granville St, Vancouver, BC V6H 3E9

Late Nig Jazz spo expect t dimly lit best che Matcha

See Menu

West Restaurant

2881 Granville St, Vancouver, BC V6H 3J4

s named as the ‘jewel in ouver’s culinary crown’, you w it is good. Get fancy with -course Fall Prix Fixe or the a Gwaii Sablefish. If you like , Smoke & Fire cocktail will your world.

enu | Instagram

Vij’s Rangoli 1480 W 11th Ave, Vancouver, BC V6H 1L1

ern, fusion Indian food Celebrity Chef Vikram Vij. try the lamb popsicles coconut curry. Botttoms ith the Invisible Ink.

enu | Instagram

ght Cheesecake and ot since 1979. Don’t to get photos as it is t. But it has some of the eesecake in the city. is our fav.

u | Instagram


wasn’t for “theIf itfood I was

curious about, that I wouldn’t have been a chef. Chef Felix Zhou

CLOCKWISE FROM ABOVE: Pork rice bowl, deep fried tofu with chili paste, and Felix’s favourite childhood dish: fried cauliflower with chilli flakes. Chef Felix about to put the final touches. Deep fried tofu goodness.

Heritage Asian Eatery 1108 W Pender St, Vancouver, BC V6E







Eatingwithkirby Food and Travel Blogger

Can you start off by telling us a little about yourself? K: My name is Kirsty (aka Kirby) and I’m a local Vancouver food and travel blogger and instagrammer. I’m a loyalty and email marketer at Best Buy Canada HQ by day, foodie blogger/instagrammer by night. I live with my boyfriend and we have a corgi named Luigi (@luigi. corgi). People online know you as eatingwithkirby. What’s the story behind that name? K: I was born in Hong Kong and a lot of my aunts and uncles didn’t know how to pronounce “Kirsty” so they gave me the nickname Kirby. I really liked the nickname 20

so I kept it ever since! Even people at work call me Kirby or Kirbs for the ease of it. You are considered one of the OG food bloggers. How did you get started? K: I started my blog ( almost 8 years ago and at that time it was mainly restaurant reviews. I started it because I read religiously and always wanted to do something similar in which I can share my thoughts and recommendations about food to the rest of the world. And since I’m a marketer at heart, I just wanted a place to promote things I like, foods I eat, and restaurants I enjoy. Since 2011, I’ve revamped my entire website layout twice and expanded my website into Vol.3 | NOMSMAGAZINE.COM




bubble tea



ABOVE: Photographed by Eatingwithkirby

product and event reviews, worldwide travel tips and tricks, and youtube recipe videos. Now, you can find anything from “Top 5 Things to do in Oahu, Hawaii” to “Easy Uni (Sea Urchin) with Ikura Pasta Recipe” on my website. What are some of your favourite restaurants right now and why? K: Right now, I’m loving Matsuzushi in Port Moody because they offer an unbelievable $25 Omakase (Chef ’s Choice) menu and their seafood is oh so incredibly fresh. It’s the closest thing to eating real nigiri sushi in Japan. Another restaurant I’m really digging right now is Green Leaf Cafe in Burnaby. Everything on their menu is soooo good! My personal favourites include: salmon aburi oshi, mentaiko creamy linguine, souffle mushroom risotto and Uni Bibimbab. Last but not least, there is a Hawaiian food company called Hanai Family Table which delivers musubis, Okinawan sweet potato mochi, and ube pie right to your door that I’m super in love with right now.

What do you think Vancouver does really well and what does it need to work on? K: I think Vancouver does Chinese cuisine really well (whether it’s Hong Kong, Taiwanese, Szechuan, Korean, Shanghainese...etc) and it’s to be expected since the Asian population is so prevalent here. However, I think there are definitely cuisines that sadly take a backseat like Thai, Hawaiian, Mexican, Brazilian, French, Vietnamese, and Russian, Afghan. I hope in the coming years, more and more restaurants will open up and serve authentic food in the cuisines that I just talked about for the patiently waiting Vancouverites! Where in the world has the most exciting food? The most diverse? K: I’m biased but I think Japan has some of the best food in the world. The most diverse would be Asia as they’ve really taken on all types of cuisines (Eastern and Western) and they do a good job at executing it too! What’s next for Kirsty? K: Keep doing what I’m doing. Hopefully one day I can quit my full time job and be a food and travel writer/blogger full time. One can dream.


Bubble tea in weird cups/containers and super long lineups at newly open restaurants/ establishments (ahem...uncle tetsu) TOP 3 PET PEEVES?

1) when people don’t pick up their dog poop 2) bad or dim lighting at a restaurant! 3) rude people ALWAYS MAKES YOU SMILE?

Puppies :)


Shallow by Lady Gaga and Bradley Cooper FOOD YOU HATE THE MOST?

Artificial mint



WHAT YOU NEED Serves 1 2 shots espresso 1 C milk (or non-dairy alternative: such as soy, almond, or coconut milk) 1/4 C pumpkin puree* 1 T maple syrup (or sweetener of choice) 1/2 tsp pumpkin pie spice** + more for sprinkling on top (I used Trader Joe’s) 1 tsp vanilla extract whipped cream, for garnish (optional)

Pumpkin Spiced Latte

**or make your own Pumpkin Pie Spice and store in a jar for other use: 1 T ground cinnamon 1/2 T ground ginger 1 tsp ground nutmeg 1/4 tsp ground cardamom 1 pinch ground cloves



MICHELLE CHU Recipe Developer & Food Photographer Michelle Chu is a recipe developer and food photographer at her blog Sift & Simmer. She is a self-taught home cook and baker who enjoys creating healthy, delicious, and nutritious dishes for her family. On her blog, you’ll find unique twists on classic Asian recipes, as well as everyday favourites. Her work has been featured on TODAY Food, The FeedFeed, and Huffpost Canada Living. Website | Instagram


1. In a small saucepan, heat up milk over medium

heat. Whisk until warmed through, but not boiling. Remove from heat and whisk in the pumpkin puree, maple syrup, pumpkin pie spice and vanilla extract. 2. Add 2 shots of espresso or strong coffee into a mug and pour the warmed milk over top. 3. Add whipped cream and sprinkle more pumpkin pie spice on top if desired. Serve immediately. *Note: if you don’t like it too “pumpkin-y” reduce the amount of pumpkin puree to 2 T.



SPICED APPLE CAKE WHAT YOU NEED Makes one 9-inch cake: 2 cups all-purpose flour 3/4 cup granulated sugar 2 tsp baking powder 1 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 ground cardamom 1/2 tsp salt 2 large eggs 1 cup milk 1 tbsp white vinegar 1/4 cup unsalted butter, melted & cooled 1 tsp vanilla extract 3 large apples, peeled & sliced 3 tbsp brown sugar + 1 tsp cinnamon, mixed

Spiced Apple Cake with Salted Maple Glaze


1. Preheat oven to 350 degrees F. Grease a 9-inch springform cake pan and set aside. 2. In a large mixing bowl, whisk together flour, sugar, baking powder, spices, and salt. 3.In a separate medium bowl, whisk together eggs, milk, vinegar, melted butter, and vanilla extract. 4. Pour the wet ingredients into the dry ingredients, folding together with a spatula until just combined. 5. Pour the batter into the prepared cake pan and smooth the top with a spatula. 6. Arrange the apple slices on top of the batter, slightly overlapping the slice before. 7. Sprinkle brown sugar and cinnamon mixture on top of the apples. 8. Bake for 45-50 minutes, until a toothpick comes out almost clean. 9. Remove from oven and let cool for at least 10-15 minutes before releasing from the cake pan and slicing. Vol.3 | NOMSMAGAZINE.COM 24 10. Drizzle with salted maple glaze and serve warm with a scoop of vanilla ice cream.



1. In a small saucepan over low-


medium heat, combine maple syrup and brown sugar. 2. Cook for 5-7 minutes, stirring frequently, until the sugar has almost dissolved. 3. Add the butter and cook for another 2-3 minutes, stirring frequently. 4. Add the heavy cream and sea salt and cook for another 5-10 minutes, stirring constantly. The glaze should bubble up and become lighter in colour. 5. Once the glaze thickens enough to coat the back of a spoon, remove from heat and transfer to a jar to finish cooling. 6. If you’re not using the glaze right away, microwave for 30 seconds before drizzling.

1/2 cup pure maple syrup 1/2 cup brown sugar 1/4 cup unsalted butter 1/4 cup heavy cream 1 tsp sea salt

Recipe by Gail Ng Photographed by Gail Ng

GAIL NG Food Photographer & Blogger Gail is a food photographer and blogger in Vancouver with an affinity for desserts. Her blog, Teak & Thyme, which launched Summer 2018, chronicles her foodie travel guides, weekend baking, and other sweet recipes. Her photography passion began much earlier than that, as a creative calling throughout university that eventually merged with her love of food. Website | Instagram



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