Ernae took me out for afternoon tea at T on Fairfax as a belated birthday present. After carefully counting the hours before my bedtime, I ordered the pu-erh wang, a highly caffeinated black tea that conjured espresso and chocolate on my tongue and blended well with milk and sugar.
The vegan pumpkin cheesecake was divine. The staff had no idea how Urth Caffe made the creamy cheesecake without using butter, milk or eggs. Wired for the rest of the afternoon and night, I went through various recipes in my head. I guessed that the filling might have been a puree of tofu and boiled pumpkin. The crust made of ground nuts was simultaneously crunchy and moist. The cheesecake was a big culinary advancement from the dry carob candy that the vegan delis used to sell in college.
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