Not a savory puff pastry, but adjacent:
With the closing of Hing Shing and with my not having time to sprint down Harrison to May’s, I returned to Great Taste. They were out of pork pies (at 9:45 a.m.!) so I made do with this and that. One intriguing item I tried was called “dry pork cake” whose wrapper looked, true to its name, exactly like cake. It turned out to, indeed, be a split open thick slice of cake with a moist pork floss along one edge and a very sweet pastry cream piped along the other.
Is this type of combo a thing, or a new thing? How do you eat it? Take bites that each have a bit of both pork and cream in them? Take turns? Eat the pork edge first, then the cream edge as dessert? I’m reminded of certain interpretations of Cornish pasties about which it was said “It was also common for the pasties to provide not only a hearty, savoury main course lunch, but also a sweet or fruity desert course. The savoury filling would be cooked at one end of the crescent and the sweet course at the other end.”
Sticking to non-puff-pastry for a bit, I also got congee and asked repeatedly for chili oil (as I had successfully done at Mays two weeks ago – see above). They nodded pleasantly, but made no moves in that direction. Finally, as if humoring a child, they asked “salt and pepper?” I said yes, and that turned out to be a good move. The congee was much tastier with the addition.
