So this summer I've decided to really dive into the Hong Kong style egg waffle gig. I remember seeing these guys making these things and selling them on the sidewalks. Back then the would just serve it plain, wrapped in some wax paper and we'd just walk around picking the little bubble cakes apart and snaking on them as we did whatever insufferable teenagers who lived in Hong Kong did... which was probably go to the mall... or drink at 7-11.
Now the game has been significantly brought. With ice creams, sauces, savory renditions and insane combinations springing out of great small Hong Kong businesses like Oddies Foodies. Ive decided to do a more nostalgic take on the trend:
This is my sweet egg waffle: Vanilla Ice Cream, Macha Koala Yum Yums, Ube cookie crumbles, Chinese sweet egg roll cookies, chocolate poky, crumbled Chinese almond biscuits, and lychee gummies, all topped with a 5 Spice Chocolate Sauce. Basically I took everything that I used to eat as a kid and put it in an ice cream egg waffle. It's a little cliché to say but this really is what my childhood tasted like. I was a fat child.
I've lived in Detroit nearly 11 years now. And you can't be here in a place you love so much without leaning about the magic that is fried chicken and waffles. It's the best brunch thing you can ever had. It was the perfect brunch before brunch was a thing. So in honor of that I came up with a savory waffle. Hong Kong style egg waffle, marinated to be salty like they have it at the snack houses back home but made of thighs and breaded like Japanese Karaage and topped with a healthy serving of Szechuan oil. It's spicy, salty and umami on its own but strangely goes just as well with a nice helping of maple syrup - just like traditional chicken and waffles do.
Both of these things will be available until fall at the studio. We'll go back to our regularly scheduled program after this hot madness is over and we can start eating some of that fall harvest good-good again.