Serious Eats - seriouseats.com

Namco city rocks! The whole place weird, loud, flashing lights.

I got no idea what anything said..but amazing Gyoza from different parts of Japan all in one place. And there is a whole section devoted to ice-cream and other things.

Mee Mee bakery (http://www.meemeebakery.com/cookies.html) in San Francisco makes a Almond macaroon that looks similar..but I don't recall them being soft...however their chocolate bon bons are crunchy on the outside, chewy on the inside...they are addictive. Great now I want some!

Hmmm is a Peep too big to fit inside the chocolate shell of a Kinder egg?

You can get Milo chocolates in Hong Kong. But THE best is the Ovalmaltine (Swiss name for Ovaltine) chocolate bars in Switzerland!

@philn, If it's ending up completely clear, it sounds like more like vermicelli (Cellophane noodle) made from Mung Beans. Dry rice noodles turn white when cook, it would be soft if overcooked, but it shouldn't go clear.

Pho noodles are flat and thicker then vermicelli (and I believe Vietnamese rice vermicelli soup noodles are call something else...not pho).

Did yours end up like this? http://en.wikipedia.org/wiki/Cellophane_noodles

Dry rice noodle is handy to have in the pantry for sudden noodle cravings. Unfortunately the fresh ones don't keep well.

Don't know if it's new, but I pick up a box of Cannale de Bordeaux (frozen dessert section), it's quite good. Looks like it's made by Galaxy Dessert who does the frozen mini Croissants & Chocolate croissants (both my favorite TJ items) for TJ.

Also got a "sampler" box of Choctal ice-cream. It's a pack of four single serving cup of their single origin chocolate ice-creams.

Among my other recent addictions are their freeze dry mango, mangosteen and bananas.

Canada's tax rate IS bad. I know because I lived it. If you are a healthy young person with a good professional job, you will probably do better in the US. If you have a family, or have health issue, or working class, probably better off in Canada.
Unless of course you are in dire need of cancer treatment, then you are screwed and have to pay for treatments outside of Canada because of the wait list at your local hospitals...or that many family doctors won't take new patients because their annual income is capped.
Don't believe everything Michael Moore says about the greatness of the Canadian health care system.
Don't forget to fill up your tanks stateside first..you think the gas is expensive here HAHA! And I would not even _attempt_ smuggling cheese out if you are flying out of Canada.

@Gordon: My mom makes joong around Chinese new year, I would help. Due to the effort involved, she always makes huge batches. Alot are given away, and yet there is always plenty to freeze for later in the year. For months, if we were hungry and no dinner in sight, we just take a few out of the freezer and boiled it....a whole meal in one joong. It was a staple of my "care packages" while in college.
Joong is a bit like a kinder egg at my house. I don't like the sweets ones, but always forgot which shape was what, so it was by luck if I got the right one (and of course, I won't find out until after I finished boiling it and unwrapped it, doh).
I like Joong, but by March/April, I would get really tired of eating them. The cycle repeats every year.

Jun Gee Gai (translation to pearl chicken) is just the tiny little version of Law Mai Gei(translation to sticky rice chicken), I am pretty sure the picture is of a Law Mai Gei. If getting it from a takeaway deli, it's more likely to be Law Mai Gei.
There was a time when you get Law Mai Gei at dim sum (one steamer=one Law Mai Gei). Then the size of dim sum shrinked, as did the Law Mai Gei until they became 3 little Jun Gee Gai (which also has alot less fillings..just more rice..thus cheaper to produce). Law Mai Gei should have more fillings in it, like a piece of chinese sausage, chinese ham, pork, mushroom, bone-in chicken, even an entire boiled egg. Jun Gee Gai usually have chicken meat, mushroom, and smaller pieces of chinese sausages etc. Law Mei (I believe it's stir fried sticky rice), the rice in it, once cool is hard as a rock so it should be eaten warm. It isn't as forgiving as Joong when it comes to reheating.

Regarding the rice dishes from bakeries. The one in the middle isn't a Joong. It's a Law Mei Gei (Jun Gee Gai are smaller version of Law Mei Gei). This is most often found at dim sum restaurants. The sticky rice is cooked before it is wrapped up in lotus leaves with chicken + other fillings and steamed.

Joong is more "homemade", the rice is raw before it is wrapped up with fillings in bamboo leaves and the whole thing is boiled for hours to cook through. It's made for festivals. If buying from a store, and you see different shapes, that is how they differentiate the sweet and savoury joong from each other. Ask before buying, as people use different shape for sweet ones. Sweet joong also can be made with red beans. It's always wrapped with string because else it would come a part when boiling.

I drink most tea plain. Loose leaves, not tea bags whenever possible.
Pu erh tea is my favorite. It's the default tea at home growing up, so even I always ask for it for dim sum. I get my supply from an aunt, she was in the tea trade a long while ago, and have a stash of aged pu erh. Retail, they would cost a small fortune. Pu erh is not for everyone though (some say it tastes like dirt), and because it has enough caffeine to keep me up, I only drink it occassionally and in the morning.
Otherwise, it's white tea (silver needle). I got some when I was in Hong Kong at the official China department store (it's the one place that you can trust the safety of the mainland produced food product) so it's probably more expensive then elsewhere in Hong Kong (but still cheaper then in the US).
My favorite tea beverage is Hong Kong style tea, a combination of black assam/ceylon tea, evaporated milk and sugar. I got a package of loose leaf Lipton Gold label from Hong Kong (Lipton gold label from elsewhere is different) just to make it. The closest tea blend I found here is a limited edition British breakfast blend tea bags that Republic of Tea made for Crate & Barrel.
Favorite ice tea is green tea with lime.
A good source for tea is Adagio (you can buy small sampler sizes).

You can add the chocolate after you churned the gelato and before it goes in the freezer. Drizzle over gelato, then stir every thing up to break up the chocolate to desire size. It's easier to control the chocolate size and distribution then to do it while the machine is going.

The results for these "studies" seem to come out every week, some sponsor by the dairy industry.

So why does China have a population problem if soy is the problem? And why is the blame always on"unfermented soy"? Chinese people eat ALOT of unfermented soy products, more so then fermented soy, yet that the country is overpopulated. The Japanese eat more fermented soy products and they have a birth rate decline.