A Bite With Ruby

The amount of ice cream spots are popping up all over NYC and it doesn't seem to plan to stop. Soft Swerve is a newly opened soft serve ice cream shop located between Chinatown and Lower East Side. I came on opening day when they were having a half off deal on all their ice creams. I got in before 12PM because even though they were opening at that time, they were prepared ahead of time. We were one of the people's to get in too! I went for the Ube in a black chocolate cone. Compared to other Ube ice creams I've had, Ube in soft serve form is more smooth and creamy, yet at the same time the flavor gets a bit diluted. Regular Ube ice cream is a bit stronger, with a taro like flavor, but the texture is more sand-like. The Ube is good if you like a more mild flavor and something that isn't too overpowering. After having the Ube, I was curious about the Matcha so I went for another round of ice cream, but this time, without the cone. I picked the St Mark's Place sp...

One of the food trends these days are egg waffles. They are not new to the food world, but it has become a popular hit in the US, especially when topped with ice cream. Egg waffles first originated from Hong Kong, known as "gai daan jai"  (鷄蛋仔), or egg puff, bubble waffle, eggette, egglet and puffle. T hese days, they are making their way over to the US with a twist of flavor. Egg waffles are not unfamiliar to me. Growing up, my sisters and I would get egg waffles from the street carts in Chinatown. They would be about $1 for 20 pieces and came in only one flavor, which was classic, plain. Each egg waffles were separated for you to eat, while in Asia, they are sold as one waffle piece. Texture wise was also different because the ones here were soft and fluffy, while the ones I had in Hong Kong were crunchy on the outside but a bit chewy on the side. I don't remember how I stumbled upon Eggloo. It might have been through Facebook while scrolling through my newsfeed. (T...