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A thick, creamy caramel-like spread with a deep, sweet, milky flavour. It has a smooth, velvety texture and a rich golden-brown colour. Often used as a filling for pastries or a topping for desserts.

A flaky, buttery pastry shaped like a crescent moon. It’s light and airy inside with many thin, crispy layers on the outside. The taste is mildly sweet and rich, with a delicate buttery aroma. Best enjoyed fresh from the oven.

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Grid-patterned pastries with deep pockets, golden-brown in colour. The exterior is crisp and slightly caramelised, while the inside is soft and airy. They have a mildly sweet, buttery flavour and are often topped with syrup, fruit, or whipp

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Light, crunchy flakes that become soft when soaked in milk. They’re often sweet, with flavours like honey, berries, or chocolate. Usually served cold in a bowl for breakfast, sometimes with fresh fruit or nuts on top. The texture is crispy

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Hearty and comforting: nutty, earthy buckwheat grains mixed with tender chunks of canned beef in a rich, savoury sauce. The buckwheat is fluffy yet firm, while the meat is soft and falls apart easily. The overall taste is deeply savoury, wi

A boat‑shaped bread filled with melted cheese and an egg yolk in the centre. The dough is golden and slightly crispy on the edges, soft and chewy inside. The cheese is stretchy, salty, and creamy, while the yolk adds a rich, velvety texture

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name 3 dishes start from P