Not at all - I posed the question not to limit the discussion but because I was curious as to whether the word has taken on a broader/different definition than my understanding in different parts of the world (which apparently it has). All finger foods are welcome on the thread (and on my plate)!
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Well, evidently there are different schools of thought.
But now that we got those pesky theoretical deets out of the way, it’s time to MAKE some canapés & share them here with all of us 
Thanks for being inclusive!
Some interesting canapés from recent Asia trips.
- Seafood Laksa Vol au Vent - Spicy Mixed Seafood Ragout, Puff Pastry, Coriander Cress
- Smoked Duck Mantou - Smoked Duck Breast, Hoisin Sauce, Cucumber, Steam Mantou
- Crispy Vegetable Spring Roll - with Sweet Chili Sauce
- Tako - Octopus, Yellow Radish with Yuzu Dressing
- Compressed Watermelon and Corn
- Meat Floss rolls
- Chicken Ball Satay Sweet Peanut
- Keto Mini Quiche
- Takoyaki
- Pork Roll topped with Sambal
- Grilled Salmon topped with Katuobushi
- Prawn with Pepper Flakes
- Truffle Potato Tots - White Truffle Oil, Aged Parmesan
- Sugarcane Prawn - Thai Chili Sauce
- Conchiglioni - Stuffed with Tomato Meat sauce
- Lobster Salad with Tamago
- Asian Style JellyFish Salad
*Almond and Pear Tartlet
- Mortadella w/Aioli on Sourdough
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Great bites!
Curious about this one, can you elaborate a bit more?
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Its like a light airy scallion pancake, topped with pork floss.
I have never been much of a pork floss fancier. I was surprised last month to have some Lo Bak Go topped with Pork Floss that I actually loved. I guess I need to try floss more often.
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Absolutely stunning presentation, and thanks again for giving me great food envy 
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Id never heard of meat floss, so off to The Google I went. This stuff could be dangerous!
" Meat floss, also known as rou song in Chinese, is a dry, fluffy, and versatile Asian condiment made from seasoned and shredded meat. It’s commonly made from pork or chicken, and can be used to enhance many dishes like rice, porridge, salads, wraps, and bread. The flavor is sweet, savory, and salty, and the texture is light and crunchy, similar to cotton candy."
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I’d much prefer a big ole ball of pork floss over traditional cotton candy — although I would probz not consider that to be a canapé anymore 
Delicious, no doubt!
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Here’s one that I make that’s anything but attractive, but very tasty. It was inspired by a layered tomato salad that a restaurant here used to make.
Purchased puff pastry is rolled out and cut into large squares. Each square is brushed with egg wash, dollops of goat cheese placed on it, each topped with a small piece of tomato. It’s then baked and then topped with tapenade. Served immediately, the contrast of flavors and temperatures are great.
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Pork floss is popular to particuliar parts of Mainland China and Taiwan, not exactly a staple in many other Asian areas.
Our Bay Area Costco carries it (at times), in bulk tubs of course. The Costco in Plano TX never stocks pork floss, so we send a few tubs periodically to my wife’s aunt in Texas to great appreciation.
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You have to try the darker reddish one, taste is more intense.
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I find the use of pork floss essentially good in the Shanghai style sticky rice roll with crispy fried dough and spicy preserved vegetable.
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One of my favourite festive amuse bouche, never lost its popularity among guests, the Warm-cold egg. The one I made has caviar, alternate with black and orange ones.
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Wow! Eggs on eggs!
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We have been fortunate to eat these wonderful eggs at Arpege and I have successfully made them at home several times, thanks for the reminder!
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The most difficult part is keeping the egg shell intact. I put the eggs in a wooden egg holder before using an egg guillotine to crack the shell.
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i still remember the days i didn’t own an egg guillotine, but had a few of us carefully cracking the top of each egg. So long to make but so quickly they disappeared from the plates.
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