Plate 5 @eatforeign: ...when You Can Have Another Dessert? Passion Fruit Pavlova, Coconut Tapioca Pudding.

Plate 5 @eatforeign: ...when you can have another dessert? Passion fruit pavlova, coconut tapioca pudding. Compared to the coffee parfait I think I like this one better. I've always had a weakness for cold coconut tapioca soup for dessert. This just makes it even better. This was worth the wait for sure...and I honestly can't wait to come back for more! #chefapprenticedinesout #ChefApprenticeLife #yycfood #yyceats #yyc (at Foreign Concept Restaurant)

Butter poached lobster tails, basil beurre monte. What a way to start a new year, eh? #ChefApprenticeAtHome #ChefApprenticeLife #yycfood #yyc #yyceats #happynewyear

That's one big mistletoe... (taken from @eatsofasia's booth @marketcollective. It's a #RamenParty this weekend!) #marketcollective #yycfood #yyc

Feeling a wee bit cold? The ultimate Chinese cold buster is on. A hot bowl of congee...your choice of toppings. Come & get it now @eatsofasia! #JooksOn! 今日係#YYC係咪好凍呀？快啲嚟食碗粥啦！ #ChefApprenticeSundays #ChefApprenticeLife #yycfood #粥 #Cantonese #ComfortFood (at Eats of Asia - EoA)

The samurai have their kata as, chefs & cooks have their knives. This beauty is one of my three #GoGoGadget in the kitchen, a Masakage Koishi Sujihiki for cutting meat & fish (and the odd pizza here & there.) And sheathed in a leather pouch, I can have it at my side for cutting a steak, a chicken, tuna or whatever when I'm serving customers. The yellow string wrapped to the belt loop is symbolic of the old Chinese royalty; to be the best, you gotta think like the best! #ChefApprenticeLife #gastropostYYC @gastropostyyc

Plate 2 at @eatForeign: Shiitake mushroom and tofu, chili lemongrass and soy dashi. Reminds me of a hiyayakko tofu (Japanese cold tofu). Really nice. #ChefApprenticesDayOff #ChefApprenticeLife #yycfood #yyceats #yyc (at Foreign Concept Restaurant)