Korean sugar candy made from just caster sugar and a pinch of bicarbonate of soda, puffed into a pale honeycomb foam, pressed flat and stamped with a shape.
cozy bowl menu
Chocolate Dream Cake Tin (No-Bake Mousse and Ganache Cake)
A no-bake chocolate cake with a biscuit base, dark chocolate ganache, light chocolate mousse and a thin brittle chocolate shell to crack through.
Karak Chai
Strong black tea boiled with crushed cardamom, then boiled again with evaporated milk and sugar until thick, sweet and deeply malty.
Bubble Shakes: Five Flavours with Tapioca Pearls
Thick fruit milkshakes with chewy syrup-soaked tapioca pearls in the bottom. One base method and five flavours.
Dalgona Coffee Frappuccino (Whipped Coffee)
Instant coffee, sugar and hot water whipped into a thick toffee-coloured foam and spooned over a blended milk and ice base. Three ingredients, ten minutes.
How to Make Crispy Seaweed (Chinese Takeaway Style)
Finely shredded spring greens or kale fried for twenty seconds and tossed in sugar and salt, exactly like the crispy seaweed served in British Chinese restaurants.
The Dumpling Sunrise: Fried Eggs, Dumplings and Crispy Potatoes
A dry brunch plate of potsticker dumplings with crisp golden bases, two runny fried eggs, crisp sliced potatoes and a scatter of crispy seaweed.
Cozy Cuddle: Mild Kids Ramen Noodles
A gentle, no-heat chicken ramen for children, with soft noodles cut short, a lightly seasoned broth, one slice of meat and a fried egg on top.
Little Hero Breakfast: Sausages, Fried Egg, Sautéed Potatoes and Beans
A child-sized breakfast plate of two browned sausages, a fried egg cooked how they like it, crisp golden potato slices and a small pile of beans.
How to Make Crispy Sliced Potatoes (Sautéed Potatoes)
Deep golden, genuinely crunchy sliced potatoes with soft fluffy centres, made by par-boiling, steam-drying and frying in a single layer.