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FeedTheCuriousKitten - International Snacks, Drinks and Gourmet Food Ideas

Reviews and Unique Ideas on Interesting International Snacks and Drinks: Explore a tasty paradise of worldwide gourmet snacks, premium food ideas and top flavor pairings, new pastries and exciting drink ideas from around the world. A smorgasbord of great artisan desserts, rare fancy sweets, pure natural healthy foods and fusion food gems. #PremiumSnacks #WorldWideFood #GourmetBakes #TopSnacks #NewDrinks #SnackIdeas

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Showing posts with the label fusion

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The Original 32 Layered Tissue Bread or Thousand Layer Bread by Tous Les Jours, South Korea

October 07, 2025

bread crisp croissant French fusion layer loaf pastry pie pastry Singapore South Korea texture

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Signature Mentai Tartar by Hakata Mentai Yamaya Kitchen - Replicable Simple Recipe for Home

January 17, 2025

DIY egg fusion hard-boiled egg Japan Japanese mayonnaise mentaiko onion parsley recipe sauce savoury spread tartar sauce video

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Sakura Tiramisu by Dulcet & Studio

January 03, 2025

bean paste cake cheese dessert flower fusion Italian Japanese mascarpone sakura Singapore Tiramisu

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Eggnog Chai Tea Latte - Fuss-Free Home-Improvised Festive Drink

December 14, 2024

American chai Christmas custard easy egg eggnog European Festive fusion Home-made Indian latte masala milk spice tea Western

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Hojicha Biscoff Castella by Muji Cafe from their Festive Menu

November 24, 2024

biscoff cake castella chantilly Christmas cookie cream Festive fusion hojicha Japanese speculoos Thanksgiving

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Tandoori Salad

August 04, 2015

chicken colour fusion Indian salad Singapore tandoori

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A Japanese Take on Chilli Crab - Chilli Crab Croissant by St Marc Cafe

chilli crab croissant fusion Japanese style pastry Singapore Singaporean

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Matcha Red Bean Croissant Sandwich

azuki croissant fusion matcha pastry red bean Singapore

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A Shiny Royal Dance in the Orient: Spring Longan Wolfberry Loaf Cake

American art cake carrot cake Chinese cream cheese fusion icing loaf longan royal Singapore wolfberry

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Saveur Art Fest Part I - Seaweed Sabayon with Roasted Potato Dashi

February 09, 2015

butter concept creative custard dashi drink French fusion potato psychedelic sabayon seaweed Singapore value zabaione

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Salmon & Roe Canapé - Easy DIY Recipe for Parties with Mills Arctic Caviar Smoked Cod Roe Spread

January 01, 2015

bread canapé cream dill DIY easy European fusion ikura Japanese Mediterranean recipe roe salmon salmon roe cream sour cream toast tobiko umami

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Cheesy Tapioca Kueh

December 13, 2014

cake cheese coconut coconut milk creative DIY fusion kueh nonya kueh Singapore Singaporean steamed tapioca

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Matcha Croissant by La Patis, Bangkok

December 07, 2014

art Bangkok colour croissant French fusion matcha pastry Thailand

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Smoked Duck Kueh Pie Tee Recipe

November 25, 2014

chilli Chinese coriander cracker cucumber deep fried DIY fusion Hoisin sauce Peranakan pie tee platter plum sauce recipe sesame oil sharing Singaporean smoked duck spring onion sweet

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Smoked Duck Prata Wrap

November 17, 2014

cucumber duck fried fusion photography prata reinvention Singapore Singaporean smoked duck Straits takeaway wrap

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Nasi Lemak Cheese Sandwich - Sambal Peanut Melt with Abend Brot (Evening Bread) by SwissBake

October 17, 2014

anchovy bread cheese chilli creative DIY fusion ikan bilis mozzarella onion peanut butter recipe sambal whole grain

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No-Fry Sambal Scrambled Eggs

October 13, 2014

anchovy chilli DIY easy egg fusion ikan bilis Malay microwave no fry onion paste Peranakan recipe sambal savoury scrambled

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Honest Reviews

I pay for all my food, am not sponsored and do not collect any fees for any of my posts. I'm just a hobbyist who loves to explore new taste concepts and food ideas, archive my experiences and make pretty photos.

Other posts you may find interesting...

Little Butter Latte vs Butter Americano by Luckin Coffee

The title of this latte had me curious so I had to try. Butter and coffee is a combination I tried as ice cream once, and wished there was more of. But the name of Little Butter Latte is apparently a branding collaboration between Luckin Coffee (瑞幸咖啡 ruì xìng kā fēi) and the Butterbear Cafe in Thailand which has as a mascot called Butterbear ( Nong Mee Noei in Thai). The mascot went viral sometime back in Thailand and the region, getting turned into Line stickers and so on. As you can see from the shop signboard, it's super cute. After that, they also released a Butter Americano, 1 year after the latte, which I also just tried. They also recently launched an apple version called Buddy Apple Butter Latte . (Scroll down for the updated section on the Americano version.)

Mascarpone Latte by Luckin Coffee (both hot and iced versions reviewed), and a short comment on the Vanilla Soufflé Latte

Another eyebrow-raising flavour was launched by Luckin recently, as a collaboration with Tom & Jerry. It's called the Mascarpone Latte. I tried the iced version first, then updated on the hot version after, further below. (I also tried both the hot and iced Vanilla Soufflé Latte and wasn't impressed, so I have short comments right below.) Iced Mascarpone Latte My first impression is that it tasted nothing like mascarpone cheese. As you would know, probably from trying tiramisus, mascarpone cheese is rather unlike other cheeses in that it is closer to a cream, and it is sweet rather than salty.

Glutinous Green Milk Tea by Chagee, and a bonus Cocoa Oolong Milk Tea sample

I didn't recognise this "Glutinous Green Milk Tea" on Chagee's menu, so I ordered it to see what it was about, and was pleasantly surprised by the experience. First, what is glutinous green tea? It is apparently a normal green tea brewed with what Chagee calls a "plant native to Yunnan" in its in-app description (see image below). After further research, it seems that there are two separate plants used - one is the normal tea plant for the green tea, and the other is the Yunnan-native herb which goes by the name of Semnostachya menglaensis or nuo mi xiang (糯米香) in Chinese. Both the tea and the nuo mi xiang seem to be sourced from Yunnan. Besides green tea, nuo mi xiang is also often paired with puer tea. Besides its use to flavour foods such as tea, it is apparently also used in traditional Chinese medicines to aid digestion, detoxify and reduce internal "heat", but I don't know how validated by research it is. It literally means "glutin...

Buttercrème Latté by Zus Coffee, Malaysia

Zus Coffee, a modern tech-based cafe from Malaysia with a wide range of flavours, just opened in Singapore. It got me excited to try, as I had a good experience with similar China chains but had not yet come across a good Southeast Asian one. I tried the hot "Buttercrème Latté" first. Although no such word as "buttercrème" exists, I assume it means "buttercream", in which case it would be a combination of butter and sugar whipped into a creamy texture. And I assume that they then add this to a caffe latte. As I had ordered takeaway (there were very few seats), most of the creme had melted, but you could still see a thin layer floating on top that was slightly lighter in colour than the latte under it. And under certain lighting and reflection (second image below, click to enlarge), you can actually see the oil droplets from the melted cream floating on the drink's surface. Normally, such visible grease might be off-putting, but since it is a type of b...

Pandan Coconut Latte by Luckin Coffee - Hot and Cold Versions Compared for this lovely dairy-free drink

Following Luckin Coffee's publicity about their new memorandum of understanding to purchase coconut milk from Banggai Islands Regency in Indonesia, which they have called their "Coconut Island", they have been launching and promoting more coconut-based drinks. I thought this Pandan Coconut Latte by them was interesting enough in name, so I tried it. It is currently a Singapore-exclusive flavour, but I think it is one of my favourite drinks on their menu and they would do well to offer it elsewhere too. I bought both the hot and cold versions to compare and was rewarded with a free sticker set (which I did not need and gave away to a random little girl who passed by). Based on the marketing graphics, they also seem to have some partnership with Duolingo, which the different languages in the sticker set (see image below) also reflect. This Pandan Coconut Latte turned out to be possibly among my favourite Luckin drinks, perhaps on par with their Little Butter Latte . I trie...

Popular Curry Cheese Bread by Giraffa Curry Bread Specialist from Japan

Another specialty Japanese brand recently opened its doors in Singapore - Giraffa Curry Bread Specialist . Its signature item is the Curry Cheese Bread. Unlike other breads, this one is deep fried. Furthermore, as if a layer of bread wasn't enough, it is also breaded... which makes it a breaded bread, incidentally. Apart from that, its curry and cheese are reportedly quite special too, so I was curious to see if it lived up to the hype.

Classic Rose Pastry by Jiahua Flower Cake from Dali, Yunnan, China

And now for something that I would say, with the right setup, approaches the realm of soul food... Rose pastry . (Or Chinese rose petal cakes. 嘉华鲜花饼) Each bag came with six individually-wrapped pieces. A friend bought this back from China. It's called various names due to translation issues - flower cake, rose pie, rose pastry, rose bread, flower pastry and so on. (Update: I have since tried another brand, called Liangyi Jiabei, which had more variations. Scroll down to read the update.) When I first saw this, I was really excited about its uniqueness. But to be honest, when I first tried it, I had a bit of trouble getting used to the rosy fragrance, which I had normally associated with body care products, filling my palate.

The Original 32 Layered Tissue Bread or Thousand Layer Bread by Tous Les Jours, South Korea

Tous Les Jours, a famous French-themed South Korean bakery recently started opening new branches in Singapore. I had previously tried it in Vietnam, so was glad to finally get to try it here. This particular menu item is a cross between a loaf of bread and a croissant. It is called "32 Layered Tissue Bread" officially on their site, but many people also refer to it as the "Thousand Layer Bread". I think visually, the names explain themselves - check out the intricate fine layers. The most important thing to note is that it is NOT a Danish pastry or new shape of croissant. Close-up photos below show that apart from the topmost layer, everything below is actually bread, just thinned out and baked to a crisp. There have been imitation loaves popping up at other bakeries such as Swee Heng and Lavender locally, but those are Danishes and are hence different. So far, Tous Les Jours is the only one I've noticed that actually makes the layers out of bread. It is also o...

What is a dry beer or sake? Asahi Super Dry Beer vs non-dry beer, sake, and dry sake

I went for a S$6 beer tasting workshop that answered this question with side-by-side samples to compare. It was organised by Asahi Beer in July 2023 for the launch of their updated Superdry Beer taste. They not only let us try different types of beer, but also sake , because the concept of dry and not dry started from sake.

Luckin Coffee's Daifuku - Salted Egg Yolk, Black Sesame, Matcha Adzuki, Tiramisu, Sea Salt Cheese, Blueberry Bliss

I had been impressed by previous attempts trying Luckin's desserts, namely their cheesecakes ( "Basque" cheesecake review here ) and strawberry daifuku, due to the relatively pure ingredients (few artificial additives or preservatives), low price, convenience and great taste balance. So when they launched a new red and green flavor for Christmas - Matcha Adzuki Daifuku, I thought I'd try it along with the remaining untried flavour, Tiramisu Daifuku. I also tried Sea Salt Cheese Daifuku, Blueberry Bliss Daifuku, Salted Egg Yolk Daifuku and Black Sesame Daifuku on separate visits. Currently, my favourite is the Tiramisu (which is very unfortunately no longer available) and the Black Sesame. 1. Matcha Adzuki Daifuku First off, the matcha one. Actually, the green tea flavor wasn't really matcha, as real Japanese matcha is more grassy. It's more like the Chinese jasmine woody green tea type of tea flavor.

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