Ok, they don’t totally suck. I mean, they’re cheap. For instance, you can get a deal on a wedding cake – expect to pay around $300 to serve 150 people. Plus – and this a big plus – you can get Boba (bubble) tea there.
There’s a reason Chinese restaurants serve orange slices with your check. Desserts are more of a Western culinary tradition. Sure, we Asians have our shaved ices, our fried bananas, our mango sticky rice. Then there’s the sweet stuff I prefer not to go near: mochi, bean-filled moon cakes, taro-root anything. But mostly, I grew up eating cut fruit for dessert, cultivating a hankering for the cakes and cookies I couldn’t get my hands on.
When I lived in Taipei, there was a bakery on every block. You could count on them for a cheap lunch. Vienna sausage bun topped with corn kernels, anyone? To this day, that sweet yeasty smell I associate with Asian bakeries (and Subway) can make my stomach turn. The breads are too sweet; the cakes are pale versions of their Western counterparts. Fresh dairy ingredients are nowhere in sight. But me, I need my artery-clogging buttercreams and ganaches to be truly happy. Now excuse me while I go do some frosting shots.