Two Red Bowls

RECIPES

BABY

COOKBOOK

bbq pork pineapple buns, and happy news

Jump to Recipe

Char siu po lo bao

A few weeks ago, I posted some teeny pies with a dollop of vague, cryptic dazed-happy-whirlwind news on the side.  The news was … as some of you dear friends guessed … that we’re engaged! The Two Red Bowls are getting married!

Char siu po lo bao

EEEEEEEEEEEEEEEEEEEEEE!!

(Also, yes, I got him a ring too.  The party line is that it’s egalitarian and modern, but really, I was just impatient and love buying shiny presents.)

I really wanted to think of a food for this post that meant something to B2 and me. And ideally something that would go in the two red bowls that started this whole blog off. Then, after Mandy posted these incredible pineapple buns, it came to me — BBQ pork pineapple buns, as inspired by Tim Ho Wan. And now I will tell you a long and hopefully not boring story about us, our bowls, and where these buns fit in. You can go to sleep and wake up at the end for the recipe, I won’t mind.

Char siu po lo bao

Bowl #2 says his first impression of me was in one of our first classes in law school. Some of our professors have a lovely tradition of “cold-calling,” or calling on students at random to answer questions instead of asking for volunteers. Some people handle this process with grace and dignity. Others, like me, black out in terror and lose their handle on the English language. So Bowl #2’s recollection was something like this: “Oh, yeah, I noticed you really early. You were that girl who got cold-called first that day. And I remember thinking, boy, she looks scared sh*tless.” The first time he told me this, I fluffed up like a vain little bird in anticipation of what he’d say and then deflated somewhat suddenly.

That actually has nothing to do with Tim Ho Wan, I just think it’s funny. We were friends for most of law school, and didn’t begin dating until just before the beginning of our third year — or, right before a semester where I’d be studying abroad in Hong Kong. (Impeccable timing.) Long-distance relationships are always crazy fun (sarcasm) but never more fun than when they start that way, so it was a little bit of an uncertain time for us, with a few ups and downs.

Char siu po lo bao
Char siu po lo bao

Bowl #2 came to visit me about halfway through the semester. We did a whole lot of eating, but for only being in Hong Kong two weeks, I took him to Tim Ho Wan an embarrassing number of times, always for these baked buns. They’re the love child of two of Hong Kong’s best treasures — their famous pineapple buns, sweet and pillow-soft rolls with a crisp, sugary crust baked on top, and their char siu baked buns, rolls with juicy, sweet and savory caramelized roasted pork chopped up and tucked inside. We had an inappropriate number of these — and at a time where things were falling into place, and where what we were was becoming clearer and steadier and more and more wonderful.  So I think they’ve come to represent a time that was truly special to us.

Char siu po lo bao

It has been, more or less, crystal clear where we were headed after that. A few friends have asked us when we started talking about “it,” and I honestly can’t remember. We have a shocking inability to conceal things from each other (to the point where our two rings had been sitting on the bookshelf in our living room for two months prior to this … and sometimes we put them on when we were bored and feeling cutesy). Maybe it was when I realized I couldn’t go the length of time it takes to brush my teeth without stopping to tell him something.  Or on one of the many nights we went to sleep way too late because we couldn’t stop chittering about nonsense to each other in bed, or the many mornings following when he tolerated my tired crankiness with good-natured amusement.

It feels kind of weird to write seriously on my blog, but I think it’s only fitting — even if a bit gag-inducing — to say just this last piece.  I am so thankful and so indescribably happy and lucky to be marrying the man who helped me rediscover who I truly am as a person, at a time where I was on the way to forgetting.  The man who inspired this little blog and the wonderful journey it’s become, the one who told me he was proud of it at a time when opening the website on his computer meant doubling the number of page views for the day — and who has never stopped telling me the same thing ever since.  Someone who has taught me what it really means to love boundlessly, in spite of any and all faults a person might have.  Someone who just feels like home.

Char siu po lo bao Char siu po lo bao

OKAY, and now pork buns! The dough and crust recipes are barely adapted from the genius that is Mandy, and the char siu is an amalgamation of, oh, the first twelve pages of hits on a Google search for char siu pork, and several taste tests. These pineapple tops aren’t crackly like most because I omitted the egg wash, in homage to Tim Ho Wan, whose buns are uniform on top — though that’s the only association I feel comfortable making when we’re talking Michelin star restaurants. Suffice it to say, these are simply inspired by the wonderful folks at that establishment, and a satisfying replacement when there otherwise would not be any. They’re an endeavor, but, like love, worth it.

Print

BBQ pork pineapple buns (char siu po lo bao)

Print Recipe

My favorite dim sum on this Earth. Everything but the filling is based on Mandy’s recipe, but adapted to be made by hand, without a stand mixer, and with two or three very minor tweaks. Also, pineapple buns have no pineapple in them.

Ingredients

Scale
  • for the “pineapple” crust:
  • 1/2 stick (1/4 cup) unsalted butter, softened
  • 1 large egg yolk
  • 1 tbsp coconut cream (*see Notes)
  • 3/4 cup cake flour
  • 1/2 cup powdered sugar
  • 2 tbsp custard powder
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • for the dough:
  • 1/3 cup water
  • 1 1/2 tbsp bread flour
  • 1/8 tsp of salt
  • 2 1/2 cups (310 grams) bread flour
  • 2 tbsp granulated sugar
  • 1 1/2 tsp active dry yeast
  • 1/3 cup whole milk
  • 1/3 cup sweetened condensed milk
  • 2 tbsp coconut cream
  • 1 large egg white
  • 2 1/2 tbsp unsalted butter, softened
  • for the char siu filling:
  • 1/2 lb char siu pork (recipe follows)
  • 2 tsp oil
  • 1 tbsp sugar
  • 1 pinch salt
  • 1 pinch white pepper
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp oyster sauce
  • 1 tbsp Shaoxing rice wine (sake also works)
  • 1 tbsp cornstarch dissolved in 2 tbsp water

Instructions

  1. First, make the pineapple crust. In a large bowl, cream the unsalted butter until pale and creamy, approximately 3 minutes. Add the egg yolk and coconut cream, and beat the mixture until thick and velvety, another couple of min. Add the cake flour, powdered sugar, custard powder, baking soda and baking powder, and mix until everything comes together into a dough. It will seem dry at first but will come together into a dough that resembles shortbread, but a bit stickier. Cover with plastic wrap and refrigerate until firm, at least 1 hour.
  2. Next, make the dough. First, you’ll need to make tangzhong, a roux-like paste that’s key in giving Asian baked goods their soft, pillowy consistency. Combine the 1/3 cup water, 1 1/2 tbsp flour, and 1/8 tsp salt in a small pan and whisk until no lumps remain. Turn the heat to medium-low and stir continuously until the mixture thickens to the point where lines remain when stirred. Set aside and let cool.
  3. In a medium bowl, combine the whole milk, sweetened condensed milk, and coconut cream. Bring the mixture to room temperature or slightly lukewarm, either by heating in a pot or microwaving for just 15 seconds or so. Sprinkle the yeast over top and let sit for a few minutes.
  4. In a separate, large bowl, mix together bread flour and sugar, then add the roux, yeast mixture, and the large egg white. Knead the dough for about five minutes, or until it comes together and becomes silky and elastic. If the dough is too sticky, add more flour, one tablespoon at a time, until dough is moist but smooth and silky, and does not stick to your hands.
  5. Next, add the softened unsalted butter in 3 additions, kneading after each addition. Only add the next addition when the previous one has been evenly kneaded into the dough. Once all the butter’s incorporated, continue to knead vigorously for about 7-8 minutes more. I found this dough to be just a joy to knead — it’s quite messy just after the butter’s been added, but should come together into a silky smooth dough that is soft and easy to work with.
  6. Cover the bowl with plastic-wrap or damp towels, and let it proof at a warm place until well doubled, at least one hour.
  7. While it’s proofing, prepare the filling. Finely dice the pork, then heat oil in a saucepan over medium-high heat. Add the pork, along with the rest of the ingredients except the cornstarch and water (sugar, salt, white pepper, soy sauce, hoisin sauce, oyster sauce, and rice wine) and cook briefly, until ingredients combine. Turn the heat to medium-low, then add the cornstarch mixture and continue to stir until the pork mixture thickens and can be mounded. Let cool until dough finishes proofing.
  8. When the dough has doubled, scrape the proofed dough onto a working surface (no need to flour), punch the air out, and divide into about 16 pieces. (I cut it into squares for ease of use.) Roll one piece out (keeping the others covered with a damp towel or plastic wrap) and place about a tablespoon of filling in the center. Pleat however you like, just make sure it’s sealed, then place it seam down on a parchment- or Silpat-lined baking sheet, at least 3 inches away from the next bun. At this point, the buns should technically proof again, but I find that preparing the other buns and the crusts give plenty of time for the second rise.
  9. Preheat the oven to 350 degrees F. Next, you’ll need to prepare the crust dough. You can either roll out the dough and cut out circles, or pinch off small balls of dough and roll them into circles. Either way, it helps to do this while the dough is cold, and between two pieces of parchment paper — it keeps the crust dough intact. Place a circle of dough over each bun, pressing down gently to contour the crust around the dough. The circle does not need to cover the entire bun.
  10. When they’re all capped with their crust hats, bake for 16-18 min, or until golden-brown and puffed. Enjoy warm.

Notes

If you can’t find coconut cream, you can use regular coconut milk — because coconut milk separates, just take care not to stir or shake up the milk when you open the car, and skim the thickened part at the top off for use.

Print

Char siu pork

Print Recipe

Ingredients

Scale
  • 1/2 lb boneless pork ribs or pork shoulder; alternatively, you can use 1 lb spare or baby back ribs
  • for the marinade:
  • 1/2 tsp 5-spice powder
  • 3 tbsp maltose syrup (if you can’t find it, use honey instead)
  • 2 tbsp Shaoxing wine
  • 2 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 2 tsp oyster sauce
  • 1 tbsp minced garlic
  • 1 tsp grated ginger
  • 2 tsp sesame oil
  • 1/4 tsp white pepper

Instructions

  1. Whisk all the ingredients for the marinade together. Marinate the pork in the marinade, reserving about 3-4 tbsp for basting, for at least 7-8 hours and up to two days.
  2. When ready to roast, preheat the oven to 275 degrees F and move the rack to the upper middle position. Place the pork on a rimmed baking sheet and let it roast for 1 hour or until the meat reaches an internal temperature of 160 degrees F, basting with the reserved marinade every 10-15 minutes or so. At this point, you can char the pork on broil for a few more minutes to develop some caramelized bits, but for filling, I thought one hour was enough.

Reader Interactions

say hello!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. amsterdamfoodstories

    Ah, congratulations!! This is so sweet, so romantic: ‘Someone who just feels like home.’ I love to read that. And of course a delicious recipe, as always.

    Reply

  2. Magda

    Congratulations Cynthia and 2nd red bowl!! 🙂
    All the best to you both and what an exciting time this must be for you. Enjoy it to the fullest!

    I loved reading about your story and thank you for sharing it. It is never gag-inducing to read true feelings about ones true love. “Someone who just feels like home” is exactly how I feel about my boyfriend too.

    Thanks for the great bonus of a great recipe! I have to try my hand at dim-sum.

    Reply

    • tworedbowls

      I’m so glad to read that, Magda! I’m still getting used to writing about personal things, so thank you so much for reading and for your lovely comment 🙂

      Reply

  3. Stephanie

    HUGE congrats to you guys!! What lovely news to hear on a Monday! 🙂 I saw the pic of your char siu a few days ago and was like oh my god that looks like heaven. I only really get to eat it back in CA when I visit my parents. We don’t have any great dim sum places around my neck of the woods here in MI. BBQ pork buns are one of my favorites although I pretty much love it all. I think more restaurants need to adopt the dim sum service cart! I love that you can be eating pretty much as soon as you sit down and that everything is a la cart. Have you ever had those custard filled buns? I always forget what they’re called. Sooooo good! Congrats again, Cynthia! Very excited for you two. 🙂

    Reply

    • tworedbowls

      Oh my god, I LOVE the custard buns! I actually was going to include an option to turn these into the custard ones because it’s actually so much easier (and I think I might have liked it even more?!) I used a recipe from Viet World Kitchen and it was out of this world delicious. I used to hunt all over HK for good custard pineapple buns — for some reason they were a little harder to find, at least where I was. Yumm… Thank you so much for your kind words, Steph! <3

      Reply

    • tworedbowls

      Thank you, sweet Sini! What a crazy couple of days we’ve both had! I’m so glad to be able to share this and Saveur and everything else in between with you. I hope we’ll both be able to get to Vegas — it would be SO wonderful to hang in real life! 🙂

      Reply

  5. Mandy ~ KitchenJoy

    Congratulations! I loved this “serious” post. You two red bowl sound like a perfect pair. I wish you all the best. My Hubby and I have been married almost 9 years, and it is so much fun! It gets better and better and better. So happy for you! This recipe sounds amazing, by the way.

    Reply

  7. cakeoversteak

    Such a beautiful post!!! I love when bloggers I enjoy following delve a little deeper into their personal lives .. it’s nice to hear more about you and Bowl #2. I wish you guys so much happiness! It sounds like you are already well on your way. 😀 xoxo

    Reply

    • tworedbowls

      Thank you so so much, Sarah! That’s so gratifying to hear — I’m so glad I didn’t just put you all to sleep 😉

      Reply

    • tworedbowls

      Katherine, was I a total douche and did I not comment congrats on your own engagement a few weeks ago?! I just remembered this when I saw your comment. Your post was what inspired me to get up the courage to share all this 😀 Thank you and congrats to YOU (and now I’m going to go make sure I wished you on your blog properly! d’oh)

      Reply

  10. erika

    OH MY GOD CONGRATULATIONS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I adored learning about your guys’ story. Sigh! Sounds so magical. I love that you are so in love. !!!! And these photos just make hearing the news like 928309820x more magical. THEY ARE LITERALLY SO GORGEOUS I CAN’T HANDLE IT! The shadows. The light! Your gorgeous hands. THE RINGS!!!! I am so, so excited for you. You deserve all the happiness in the world <33

    Reply

    • tworedbowls

      Awwww Erika, thank you so so much <3<3<3 I certainly don't deserve as good a friend as I have in you! You're the best and so happy I could share this with you <3

      Reply

  11. Molly yeh

    Ohmygodohmygodohmygod I don’t know what I’m more excited about: your engagement (!!!!!!) or these buns (!!!!!!!)

    I’ve been wanting to recreate these Tim ho wan beauties but have been so daunted by the task. but just thinking of them has got me all light headed and in a dream state. You should serve these at your wedding?!? Hahahah

    Reply

    • tworedbowls

      Gurlfran, I am not gonna lie, it is such an endeavor! But still takes less time than flying to HK, so … worth it! Also, a gigantic pork pineapple bun cake?! GENIUS.

      What if I made a dress out of pineapple pork buns?

      Reply

  13. Sarah @ The Woks of Life

    oooooooh congratulations guys! Love that you bought him a ring already too. haha! And LOVE this recipe. Combining the power of the pork bun with the crumbly awesomeness of a pineapple bun!? Diabolical. Still haven’t been to Hong Kong, but now I know the first place I’m beelining for when I do eventually get there. This post was really lovely to read. Congrats again!

    Reply

    • tworedbowls

      Oh my gosh, Tim Ho Wan is definitely a MUST visit if you ever go to Hong Kong. It’s just…mecca. And thank you so much for your sweet words, Sarah!!

      Reply

  15. Michelle @ Hummingbird High

    CYNTHIA! Congratulations!!!

    Reading your story made me smile. The part about blacking out in terror when a professor cold calls you? Yep, that’s been me. Also the whole “getting-together-right-before-one-of-you-heads-off-abroad-and-now-we’re-in-an-LDR-ugh-what-is-this”? Yep, been there too. So, so, so happy that things worked out, you sound absolutely delighted and excited in your post!

    And of course, beautiful pictures as usual! This recipe sounds AMAZING. Congratulations again!

    Reply

    • tworedbowls

      Oh my god, it’s the worst, isn’t it?! (Cold-calling AND international LDRs.) Never again, hopefully. 😉 Thank you so, so much, Michelle!

      Reply

  16. Kathryn

    This is one of my favourite posts ever <3

    I love how you write about your relationship and how full of life it is. You two are going to be so, so happy together xo

    Reply

    • tworedbowls

      Thank you, dear Kathryn! You are a daily inspiration when I think of how and I should write on this blog — so special thanks for that.

      Reply

  20. Jennifer Doss

    Such a lovely post! Congratulations on your engagement! What a beautiful season this will be!

    As for the buns… I can hardly handle the temptation to drop everything I have to do today and get in the kitchen now! I am looking forward to giving these a try!

    Reply

    • tworedbowls

      Let me know how it goes if you do! It’s a commitment but so worth it 🙂 And thank you so much for your kind words!

      Reply

  21. janelle

    Congrats! I love this post so much. I am at the beginning of something new and special, but it already just feels comfortable and right, so I think I get what you mean by that. I love your blog and I love learning more about the people behind it. Happy engagement!

    Reply

  22. mandylee@ladyandpups

    Omgggggggggahhhh!! Congratulations!!! Welcome welcome to the legally-bound club!! I can’t be happier for you and it truly sounds like you’re describing something that I feel familiar with in this (so far) happy marriage of mine. I’m ridiculously humbled to be even mentioned in such an important post of yours! Gaahhh I’m so honored. Can I wear white to your wedding, too? I promise not too much cleavage….

    Reply

    • tworedbowls

      HAHAha Mandy I cracked up. You can even walk down the aisle with me, tossing pineapple buns behind you instead of flower petals…. Thanks so much, lady. 🙂 I need to email you — any chance we’re going to be able to hang in May?!?!

      Reply

  23. christina

    Cynthia, I love your blogs more and more – and this one in particular is so beautiful! Such a wonderful story and lovely words! Wishing you and Bowl # 2 many congratulations! … and OMG those buns. THOSE buns. I love ’em.

    Reply

    • tworedbowls

      Oh my gosh, thank you so much, Melissa! I’m fangirling a little bit over here to see your comment 😉 Double thanks in return! <3

      Reply

  26. emana

    Congrats!!! Wishing you guys a lifetime of unconditional love & happiness. Awesome post. Awesome recipe……..and two of my favorite things!!!! I think i’ll have to make a detour while running errands to grab some…steamed char siu buns and pineapple milky cream buns…….yuuuum. 😀

    Reply

  27. Skye

    So many congratulations! I’m new(ish) to your blog, but think that it is completely gorgeous and so happy to hear such a lovely story behind it… And two shiny engagement rings – love that.
    Char sui buns are one of my absolute favourites. The thought of adding pineapple to the mix has me almost overcome. Literally cannot wait to make these. Yum.

    Reply

    • tworedbowls

      Aw, thank you SO much, Skye, and a big welcome <3 so happy to have you and to hear you like reading :):)

      Reply

    • tworedbowls

      Congratulations to YOU!!! Ahhhhhhh! What a week we’ve been having. Any chance we’ll hang out in May?! I’m crossing my fingers <3

      Reply

      • HortusCuisine

        Yes, these days are quite intense! It would be awesome if we could all meet in May…I’m not sure about that at all, but! There is a good chance I might need to pay NYC a visit in August! 😀

        Reply

  30. Lindsey (dolly and oatmeal)

    my heart is warm thinking how happy you are. i think a tear rolled down my cheek when you described your man as being home; my husband and i would always say that to each other (and still do!). i didn’t know others described their love that way, and so i know how it feels to truly be home with the one you love. lots of internet xoxoxo’s to you, what an exhilarating time!

    and can we talk Saveur!? erm, what an awesome day for us bloggers! so happy for you, my friend! xo

    Reply

    • tworedbowls

      Lindsey, you’re just the best. This warmed my heart to read — and you know, you and your love (no pun intended!! hehee!) have been a continual inspiration to me. Just like your blog is. Thank you, and so happy for YOU!

      Reply

    • tworedbowls

      Aw, Courtney — thank you so much <3 I've been so amazed and touched by how engaged (ha, no pun intended) everyone has been. It's so much more than I deserve. And love hearing it's only upwards from here 😀 I'm already looking forward to it (eeee babies!!!!)

      Reply

  33. emily

    SO many cheers and-and-AND these buns have me salivating all up ons my ‘puter. But in a way that’s slightly more appropriate than that made it sound. You’re, like, my food unicorn. Also: if hands are any indication, you’re both knockouts and are going to make super fine-ass babies. <3!!!!

    Reply

    • tworedbowls

      HAHAHA omg I’m dying. I’ve never been called a food unicorn. But now that I have, I think it might have been the moment I’ve been waiting for … my whole life. Thank you so much, Em 🙂

      Reply

  34. genevieve y

    Congratulations! I am new to the blog, having just found you through Saveur, but having spent a large part of my life in Hong Kong, it makes me very happy to see that barbecue pork buns are a sentimental food in your relationship. Happy engagement and marriage to you both!

    Reply

    • tworedbowls

      Oh yay, a huge welcome and thank you so much for reading!! I’m so excited you’re here — and love that you’re from Hong Kong! Oh my gosh, the time I spent there was one of the great adventures of my life… I love that city. Besides the cockroaches, which I have a paralyzing and debilitating fear of. Ha. Thank you so much, Genevieve!

      Reply

  35. scarletscorchdroppers

    Congratulations! Such exciting news! I loved reading your story and, of course, seeing your beautiful ring 🙂 My relationship turned into a long distance to Hong Kong in its very early stages too. I came out to Hong Kong for a visit from London, and somehow we’re both still here. Maybe (almost defiantly!) its the food thats keeping us! Your buns look absolutely delicious too, char siu is just the most incredible food isn’t it?
    Wishing you all the very best 🙂

    Reply

    • tworedbowls

      Oh my gosh yes. Char siu is just so unbelievably good! I could eat it every day of my life. And I could totally see HK as a place where you’d just (despite expectations) end up staying. I love that city and miss it every day. What a vibrant community — and the best food city I’ve ever been to! Thank you so much for your kind words 🙂 enjoy HK extra on my behalf!

      Reply

  36. Burp Appetit

    Congratulations on the wonderful news! Im sure you are really looking forward to marriage and experience beautiful life ahead. Btw, so happy for you that your site is selected as finalist in Saveur! Fab work.

    Reply

  39. Nancy @ gottagetbaked

    Aaaaaah, the good ol’ Socratic method. I was so terrified that every class in law school was going to be that way but thankfully, only a few of my profs were into torturing their students 😉 I LOVE hearing about how you and Bowl #2 met and got together and fell in love and ate all that glorious food! Love this post and the fabulous photos. A huge congratulations to you once again – this is so exciting! Why the hell do you guys have such wonderfully photogenic hands?! Lol. I’m thrilled you’re sharing this recipe because pineapple buns and char sui are both on my culinary bucket list. If I’m ever brave enough to attempt these recipes, I’ll let you know how it goes. Not only are you a fianced lady, but I’m also thrilled you’re nominated for Saveur’s Best New Blog category. Big hugs to you, girl!

    Reply

    • tworedbowls

      Uh, right?! We had so many different incarnations too … one prof used to cold-call based on whether you were from the jurisdiction where the case was decided. And all our Canadian students would live in constant uncertainty. Haha. The straight-up cold-call any day any time has got to be the worst, though. Thank you so so much for all your kind words and support (since the very beginning!) You’re the best, Nance <3

      Reply

  40. Jessica (Coco/Mingo)

    Awwwwww!!!!!! Cynthia! Congraaats! You guys’ love story is the ultimate! So so sweet, and after reading this and learning more about how you two met, my heart melts! When you describe someone as feeling like home, you know they’re meant to be in your life forever! Also, I can only imagine being “cold called” on the first day! Ugh…horror!!! One of the few things I miss when it comes to meat is Char Siu and BBQ! So this recipe had me drooling…I miss these kind of buns and also, manapua buns…soooo good! I love the process photos, and another wonderful appearance of B2 (as well as the two red bowls)! Love to you guys, so so happy for you! xoxoxo <3

    Reply

    • tworedbowls

      OMG did you ever go to Island Manapua Factory in Manoa? OMggggg I miss manapua soooo much. Y’all do char siu so right you give HK-ers a run for their money. <3<3<3 thank you so much for your sweet words, Jess!! I can't wait to hear all about Chicago <3

      Reply

  41. Tessa-Stylesweetca.com

    CONGRATS!!!! I am so happy for you! What an exciting time in your lives. AAaannnddd…. double Congrats for being a Savour FINALIST!!! You’ve definitely got my vote 😉 Your work is so inspiring. Keep up the amazing work.

    Reply

    • tworedbowls

      Double triple thank you, Tessa!!!! You just made me blush – thank you so much for voting and for your wonderful words … and for your gorgeous cakes! 😀

      Reply

  43. LJ @notsolazysundays

    Congrats muchly!!! on pretty much everything. You deserve it all!!! and OMG I LOVE BBQ pork buns. As a kid yum cha would not be done without my BBQ pork buns.

    But those at Tim Ho Wan… are really something special. THW is possibly my fave food experience in Hong Kong of all time. Amazing place!

    Reply

    • tworedbowls

      Right?! I may or may not take to wandering the restaurant when I can’t find the cart with the BBQ pork buns………….. yeah, I’m that girl. And oh lord, same here re: Tim Ho Wan! Hands down the best meals I had in HK (and for what, 8 USD?) Someday I’ll be back, you guys. Thank you so so much for the kind words, LJ — you’re amazing! (And love the new turn your blog has taken! So cool!!!)

      Reply

  44. Shikha la mode

    AHHHHH CONGRATULATIONS!! I am so so happy for you – that is truly amazing, and I’m so happy that you share moments like these on the blog for us to read. I can’t wait to see what the food at that wedding will look like! Knowing NYC (I just got back), it’s probably going to be so fab.

    Reply

    • tworedbowls

      Thank you so so much, Shikha!! I’m glad you don’t mind me sharing them. 😉 HOW WAS NEW YORK?! I hope you had an incredible time here!

      Reply

  46. aswoonfulofsugar

    Congratulations on both your engagement and being a saveur finalist!!! You incredible you! I hope you two red bowls will continue to spark the best in each other, best wishes for the future

    Reply

  47. Ashlae

    This makes me so happy – I love love. Congratulations to the two of you and I’m going to let you in one a little secret – wedding planning isn’t nearly as difficult and overwhelming as everyone makes it out to be. 😉 XO

    Reply

    • tworedbowls

      GURL. Music to my ears. But then again, you do everything so beautifully that that doesn’t surprise me at all coming from you! Thank you so much for the kind words, Ashlae! Hope we get to say a personal hello next month :):)

      Reply

  48. saucygander

    Oh my gosh, congratulations!!! Such exciting news, and such exciting buns! Your story is beautiful, I feel like we are privileged to read about it and share in your happiness. And those buns, I’m definitely making those buns!

    Reply

    • tworedbowls

      Oh gosh, if anyone’s privileged, it’s me — I’m so ridiculously touched that you all actually enjoyed these stories of mine! So lucky to be able to share it with you. Thank you so so much, and yesss — do try these!! 🙂

      Reply

  49. movita beaucoup

    I’m late to the engagement party! Congrats to you both. I couldn’t be happier for you! Perfect love and Saveur nominations? This is your year. (To be followed by many more…)

    Reply

    • tworedbowls

      No such thing! Actually we agreed our engagement couldn’t be official until we got our blessing from Movita Beaucoup. Now that it’s here, the party can actually begin! 🙂 Thanks so much, friend. I’m so glad to have met you through our blog adventures.

      Reply

  51. Jen

    First time stumbling onto your blog and I’ve been completely captivated by your photographs, recipes and storytelling. Can’t wait to read more and add more recipes to my to-bake list.

    Best wishes on your engagement!

    Reply

  52. Monica

    Congratulations on your engagement! This makes me smile because it’s so lovely when someone shares their joy. : ) I’ll echo what so many have said about your beautiful blog. Clearly, you are so talented. All the best for many, many more years of great food and love – red bowls and all!

    Reply

  53. Lawyer Loves Lunch

    Working my way through your gorgeous posts and just had to comment on this one! A big ol’ congratulations, and I hope you’ll do some wedding food posts when the time comes 🙂

    PS: Your ring is lovely!

    Reply

Trackbacks