Lindy’s cheesecake was not as rich as it seems but has a really perfectly balance of sweetness and richness.

You can see the many layers of the pastry which make this dessert so flaky.

This sweet tart will satisfy any sweet tooth.

The pumpkin tempura was awesome and they just disappeared as fast as they came out from the wok.

A spicy Malaysian/Singaporean fried noodle and a common street food.

The tart has a very flaky pastry shell and the filing is sinfully rich.

The Banana Loaf Cake is moist and very rich in banana flavour.

A low fat, healthy, spongy and soft cake that is steamed and ready in less than 25 minutes.

A recipe from a chef from Beijing.

Ponderosa Cake is a popular cake in University of British Columbia.

This Almond and Honey Cookie is the puff up type, light and yet you can get the crunch from the crushed almonds.

Chinese believe if you eat sesame balls, your fortunes will expand like the dough expands when it fries.

Nothing beats freshly made cinnamon buns when it comes out smelling nice and the soft, fluffy insides that nearly melts in your mouth.

Korean sushi.

Great for Halloween decor.

The Apple Banana Muffin is moist and the walnuts give it the crunch.

A low fat soup made with evaporated milk.

This Ma Lai Ko is steamed in paper cup and it only takes 10 minutes to steam. This recipe is very handy when you have unexpected guests.

Spelt is in the family of wheat. It has a moderate amount of gluten, thus suitable for baking.