At first glance, a bagel might seem like a humble ring of dough, but look beyond its simplicity and a rich story emerges of a culinary tradition that’s been passed across continents and generations.

Originating in Jewish communities in Poland, the bagel owes its signature chew to a clever workaround: boiling the dough before baking. Anti-Semitic laws at the time barred Jewish bakers from making “bread,” but boiled dough didn’t qualify.

By boiling first, Jewish bakers sidestepped the restriction and, in the process, created the chewy texture that defines the bagel to this day. The hole served a purpose, too: it ensured that the dough cooked evenly during boiling. A loophole in more ways than one.

When Eastern European immigrants arrived in North America in the late 19th and early 20th centuries, the bagel came with them. By the mid-1900s, New York and Montreal had transformed it into a cultural icon, each with its own unique expression.

New York bagels are large and satisfyingly chewy, with a smaller hole that maximizes schmear real estate, while Montreal bagels are sweeter (thanks to honey-infused boiling water), wood-fired, crisp-edged, and often paired with the city’s legendary smoked meat.

What makes the perfect bagel depends on who you ask. Some swear by an assertive chew; others want a crackling crust and dense crumb. Even a plain bagel should carry depth – a hint of malt, a touch of sweetness, a flavor that stands confidently on its own before any topping ever touches it.

Above all, a great bagel is fresh. Warm from the bakery, it needs little more than a swipe of butter or cream cheese to feel complete. Toasting can revive a day-old bagel, but nothing rivals the ritual pleasure of eating one at its peak.

Now that we’ve covered the foundations, here are three recipes that’ll elevate your bagel experience from the familiar to the unexpected.

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The East-Meets-West BEC

In New York City, a “classic breakfast bagel” boils down to three essentials: bacon, egg and cheese. Here, we honor that iconic BEC trio while slipping in a subtle Asian twist – just enough to add some kick without straying from its deli-counter soul.

The familiar comfort of melty cheese and crispy bacon meets a hint of spice and umami, creating a fusion that feels both fresh and faithful to tradition. It’s the kind of mash-up that makes you wonder why it wasn’t on the menu all along.

INGREDIENTS:

• 1 sesame or everything bagel, sliced and toasted
• 1-2 eggs, cooked your way (we’d recommend scrambled)
• 2 slices bacon
• 1-2 slices American cheddar cheese
• 3 tbsp cream cheese
• 1 tbsp finely sliced scallions
• 1 tsp chili crisp
• Fresh cracked pepper (optional)

INSTRUCTIONS:

1. In a small bowl, mix the cream cheese with the scallions until evenly combined and fragrant.
2. Fry bacon until crisp, then set aside to drain on paper towels.
3. Cook the egg to your preference, though a soft, semi-runny yolk is usually the goal.
4. Spread the scallion cream cheese generously over both toasted bagel halves.
5. Drizzle chili crisp over the cream cheese.
6. Add the cheddar, then the hot egg on top so the cheese begins to soften, followed by the bacon, then freshly cracked black pepper if using.
7. Close the sandwich and bite in while everything’s hot.

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The Gourmet Schmear: Smoked Salmon with Horseradish Herb Labneh

A refined riff on the classic salmon bagel, this version takes things up a notch by elevating the schmear – the Yiddish term for a creamy bagel spread – with fresh herbs and a touch of fiery horseradish, then finished with briny pops of salmon roe and capers.

The combination brings a lively contrast of textures and flavors: silky salmon, cool tangy labneh, herbal freshness and little bursts of salt from the roe. It’s elegant enough for a brunch gathering but simple enough to assemble on a weekday, offering a fresh, modern take on a beloved deli staple.

INGREDIENTS:

• 1 plain or poppy-seed bagel, sliced in half and lightly toasted
• ⅓ cup labneh or thick Greek yogurt
• ½ tsp creamy horseradish (to taste; start small, then add more if more heat is desired)
• Zest of ½ lemon
• 1 tbsp finely snipped chives
• 3-4 slices smoked salmon
• Thinly sliced Persian cucumbers
• Pickled red onions
• 1-2 tsp capers
• 1 tbsp salmon roe (ikura)
• Freshly cracked black pepper
• Optional: drizzle of good olive oil

INSTRUCTIONS:

1. Make the schmear by combining the labneh, horseradish, lemon zest, and chives in a food processor or blender. Blend until smooth and airy.
2. Generously spread the mixture over both toasted bagel halves.
3. Add layers of smoked salmon, followed by cucumber slices, pickled red onion, and a scattering of capers.
4. Finish by spooning salmon roe over the top and crack fresh pepper to taste.
5. For an optional flourish, drizzle with a little infused olive oil – lemon or Tuscan herb works beautifully.
6. Present open-faced for maximum visual impact.

Make your next bagel – and the rituals around it – more memorable with BOMSHBEE’s thoughtful table designs and homeware.

You can tell a story with what you put on your coffee table. Maybe it’s a cluster of candles, a favorite vase of blooms, a few family games or just a clean, wide-open surface. But add a stack of beautiful, meaningful books – and suddenly, the space feels more personal.

Coffee table books are more than just décor. They’re an easy way to reflect your interests, spark conversation, and let a little of your personality shine through. Whether you’re drawn to art, travel, fashion or design, there’s a book out there that speaks to your passions – and looks great doing it.

While often associated with oversized photography tomes, coffee table books span a wide range of styles – from fashion retrospectives and cultural tributes like Racinet’s Costume History, Annie Leibovitz Wonderland and The Book of HOV to lush design guides and architectural deep-dives, such as Frank Lloyd Wright: The Houses. The best ones are made to be seen, shared, and slowly savored – and they just so happen to make great gifts.

Looking for a thoughtful gift? Here’s how to pick the perfect coffee table book, plus a few minimalist BOMSHBEE pieces to complete a stylish, personal gift set.

For Travel and Nature Lovers
Choose a book that channels the wonder of the great outdoors – whether it’s sweeping national park vistas, dramatic aerial landscapes, or the unforgettable photography of National Geographic The Covers: Iconic Photographs, Unforgettable Stories. A visual love letter to the planet, science and global culture, it’s the kind of book that invites quiet reflection and takes you to far-flung corners of the world – no passport required.

Gift it with…a set of Wave Coasters: More than just coasters, these sculptural accents add a tactile, design-forward layer to any tabletop. Paired with a stunning interiors book, they make a thoughtful, elevated gift for anyone with an eye for aesthetics.

For the Runway-Ready
For the style-obsessed, opt for a book that celebrates fashion as art – from iconic runway moments to the visionary designers who defined entire eras. Beauties like Tom Ford and Tom Ford 002 offer dazzling pages filled with dramatic photography, bold silhouettes and the unmistakable glamour that defines the revered designer’s fearless approach to luxury fashion. Whether it’s a retrospective on couture or a deep dive into Vogue archives, coffee table books can bring the runway straight to your living room.

Gift it with… the Circus Candy Bowl:With its sculptural curves and luminous glass finish, this bowl is a showstopper – elegant, playful and brimming with vintage flair. Think of it as the finishing touch to your fashion-forward gift set: a piece that will feel right at home beside a deluxe volume of sartorial inspiration. Fill it with candy, jewels or keepsakes for a gift that’s both stylish and personal. 

For Bookworms Who Love a Cuppa
Choose a book made for slow, thoughtful moments – the kind that invites you to linger. Think beautifully photographed travel journals, cookbooks with personal essays or a collection of poetic reflections. A timeless pick? The Paris Review Interviews – an inspiring anthology of conversations with literary legends that makes for perfect Sunday morning reading.

Gift it with… the Marlin Cup & Saucer set: Elegant and weighty with a refined silhouette, this set turns any reading session into a quiet ritual. Brew something comforting – your go-to roast, a fragrant chai or a calming herbal infusion – curl up under a soft throw, and settle in for a few uninterrupted chapters. 

From stylish coasters to sculptural vases, explore BOMSHBEE’s minimalist tableware and homeware collections to round out a thoughtful, display-worthy gift.

Ah, the highball. A classic for a reason. With little more than a shot or two of spirit, some bubbles and a splash of citrus, this drink proves that simple doesn’t mean boring. Light, fizzy and endlessly adaptable, the highball has long been a go-to – virtually impossible to mess up and universally poured at bars around the world.

But as intuitive as it seems today, the highball wasn’t always a staple. It really came into its own in the late 19th and early 20th centuries, when the growing availability of ice and carbonated water unlocked new possibilities. Suddenly, Scotch and brandy weren’t just served neat – they were combined with the novel luxuries of sparkling water and ice, and a new kind of indulgence was born.

The highball’s story didn’t end in Western saloons and parlors, though. Its modern-day cult status can be attributed largely to Japan, where the Japanese highball – typically made with whiskey (often Suntory), soda water, and a twist of lemon or yuzu – rose to popularity in the 1960s and ’70s, particularly among salarymen unwinding after work. It became almost ritualistic: precisely poured, perfectly chilled and served with quiet flair.

The Japanese didn’t just perfect the whiskey highball – it reframed the format altogether. An emphasis on clarity, carbonation, and carefully considered glassware began influencing bartenders worldwide. Soon, gin, vodka, rum, and even amaro highballs emerged on stylish bar menus, treated with the same reverence once reserved for martinis and Manhattans.

And the name? Some say it comes from the tall glass the drink is traditionally served in, which is narrow enough to preserve bubbles and concentrate aroma. Others trace it to railway slang, where a “highball” signal – two short whistles and one long – meant “full speed ahead.” With two shots and a long pour of soda, the drink lives up to that name: an easygoing recipe that keeps the good times rolling.

Whatever version you’re sipping, here are timeless highball recipes to try at home – each a celebration of the drink’s simple brilliance.

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Whiskey Highball

The original and still the gold standard. With just whiskey, soda water and ice, this version is all about balance and restraint. It’s clean, crisp and subtly complex, especially when served in a chilled glass with a twist of lemon.

Recipe:

• 2 oz Japanese whisky (e.g. Suntory Toki)
• 6 oz chilled soda water
• Lemon or grapefruit twist

Directions: Chill the glass thoroughly. Add chilled whisky, stir once. Top with chilled soda water (3:1 ratio). Stir gently one more time, from the bottom up with a bar spoon. Garnish with a citrus twist. Quick tip: According to the Suntory’s website, the key to perfecting this drink is avoiding over-stirring, which can dull its signature fizz.

Enjoy it in… an Angle Bold Highball glass:With its clean lines and lightweight yet sturdy feel, our Angle Bold Highball wouldn’t look out of place in a chemistry lab – except here, the experiment is all about precise dilution and long-lasting bubbles. 

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Gin Rickey

Crisp, dry and utterly unfussy, the Gin Rickey is a classic that lets the botanicals shine. Just gin, lime, and soda – it’s pure refreshment stripped down to its essentials.

Recipe:

• 2 oz gin
• ½ oz fresh lime juice (about half a lime)
• Soda water to top
• Lime wedge

Directions: Fill your glass with ice. Squeeze in lime juice, add gin, and top with soda. Give it a quick stir and garnish with a lime wedge.

Enjoy it in… an Angle Taper Highball: With its sleek, tapered shape and subtly flared lip for easy sipping, this glass feels as crisp and pared-down, just like the Gin Rickey.

Gifting is about more than just giving – it’s a gesture of appreciation, of love, and a way to brighten someone’s day.  Still, finding the right gift can be tricky. The best ones are beautiful, useful, and personal – designed to blend seamlessly into daily life while creating lasting impressions.

That’s why tableware makes such timeless presents. Thoughtfully crafted pieces elevate the everyday, striking a balance between style and function. Whether it’s for Father’s Day, or simply just because, these hand-picked pieces from BOMSHBEE are designed to bring people together.

Bring the Outside in

It’s no secret that nature boosts our mood, enhances focus and brings a sense of calm. Embrace its soothing power with tableware crafted from organic textures like raw wood and clay. These materials add warmth and character to any space, celebrating sustainability, craftsmanship and the beauty of handmade imperfections.

How to gift it: Warm wood and smooth ceramic come together in the Eclipse Round Serving Platter, an elegant, yin-yang-inspired piece ideal for the host who loves beautiful serveware. It’s a stylish way to present snacks or sides while keeping everything neatly in place.

The Tinge Clay Pitcher in Grey, meanwhile, channels the grounding tones of natural stone. Its charcoal glaze and golden-brown handle reflect earthy hues in a design that’s both modern and serene. 

Play with Accent Pieces

Striking statement pieces do more than just decorate a home – they shape its entire aesthetic, infusing personality and style into a space. A well-chosen accent can add a pop of color, an intriguing texture or an unexpected design element, transforming everyday corners into something truly special. Vibrant hues, sculptural silhouettes, and distinctive finishes are the name of the game. Look for pieces that don’t just blend in but spark conversation and, ideally, a little admiration.

How to gift it: There’s no easier way to breathe life into an underused space – like a bare shelf or side table – than with a decorative vase. BOMSHBEE’s Flori Vase Collection checks all the boxes with a water-inspired texture and intriguing shades, like teal and smoke, that complement a wide range of interiors. Each vase is mouth-blown and swirled by skilled glass artisans, making every piece one of a kind. Bonus points if you gift it with a bouquet of fresh flowers.  

Create joyful moments

Studies show that people often feel more gratitude for gifts that bring lasting enjoyment – a concept known as the “smile-seeking hypothesis.” The idea is simple: meaningful rituals and shared experiences create deeper happiness than material things alone. Choose gifts that encourage connection and invite the recipient to slow down and savor the moment. Think of a tea set that turns a daily routine into a calming ritual or delicate cocktail glasses that elevate the evening unwind. The best gifts aren’t just objects – they’re experiences waiting to happen.

How to gift it: For the couple who cherishes their evening wind-down,  a beautifully crafted set of drinkware makes that moment feel even more special. Our Angle Bell DOF glasses, sold in a pair, are designed with whiskey lovers in mind – each featuring a tailored lip for the perfect sip and packaged in BOMSHBEE’s signature gift box.

If wine is more their style, the O Wine Glass set includes two fine-stemmed, mouth-blown glasses – perfect for crisp whites, fruity rosés, and bold reds.

It’s the little things

The smile-seeking hypothesis applies to interiors, too. Think cozy throw blankets, scented candles or a stylish container to keep everyday items beautifully contained. These thoughtful touches aren’t just functional – they bring a little extra joy into the daily routine.

How to gift it: For a touch of elegance that also protects against water stains, the Posh Coaster set is both practical and refined. Its marbled surface keeps wooden tables safe while looking effortlessly chic. Pair it with the Posh Glass Stopper – a crystal-clear, hand-blown accent that keeps wine fresh and adds instant polish to the bar cart.

For those who love an organized space, the Pleat Container is a multi-purpose porcelain storage jar with delicate pleat lines and a soft matte finish. Available in three sizes, it’s ideal for everything from kosher salt in the kitchen to hairpins and ties on a vanity.

Get a head start on gifting with BOMSHBEE’s elegantly crafted tableware and drinkware collections – you’re sure to find the perfect way to spoil loved ones.

Rooted in centuries of Japanese tradition, sushi was originally a method of preserving fish in fermented rice before evolving into the delicate bites we enjoy today. Once a convenient street food in Edo-period Tokyo, it has since become a global culinary art form, celebrated for its balance of simplicity, seasonality and precise techniques.

For many, sushi is the ultimate indulgence, but you don’t have to dine out to enjoy it. With a bit of practice and the right ingredients, you can craft restaurant-quality rolls in your own kitchen – tailored to your taste and at a fraction of the cost. While it takes patience to perfect, the process is just as rewarding as the first delicious bite.

From selecting the freshest ingredients to mastering the art of rolling and slicing, here’s everything you need to create a sushi feast at home.

Start with the Sushi Essentials

Great sushi begins with the right ingredients. To get started, you’ll need sushi rice, nori (seaweed sheets), and sushi-grade fish, alongside fresh vegetables and condiments like rice vinegar, soy sauce, wasabi and pickled ginger. For the best quality and authenticity, a trip to your local Asian grocery store is well worth it.

To complete the experience, BOMSHBEE’s Chop chopsticks and Seed rice bowls make the perfect sushi companions. Designed for effortless handling, our stylish chopsticks make it a breeze to pick up delicate rolls, while the bowls enable easy dipping in soy sauce or ponzu.

Tools of the Trade

If you’re keeping it simple with hand rolls or onigiri – no judgment there – you can skip the extras. But for neatly rolled sushi, a few key tools make all the difference. A bamboo rolling mat is a traditional choice, while a silicone mat allows for more flexibility, especially for inside-out rolls (uramaki). A sharp knife ensures clean, precise cuts and a small bowl of water helps keep sticky rice from clinging to your fingers.

Know Your Rolls

Before you start rolling, it helps to familiarize yourself with a few common sushi styles. While there are many variations, these are some of the easiest to make at home:

• Maki: Classic sushi rolls with rice and fillings wrapped inside a sheet of nori.
• Uramaki: Inside-out rolls with rice on the outside and nori on the inside.
• Temaki: Hand-rolled, cone-shaped sushi filled with rice, seafood and vegetables.

Mastering the Rice

If you’ve seen Jiro Dreams of Sushi, you know perfectly seasoned rice is the foundation of any great sushi dish. Plan for about one cup of uncooked rice per two to three rolls. Once cooked, fluff it gently to release excess moisture, then season with sushi vinegar – a blend of rice vinegar, sugar and salt.

A good ratio is a few tablespoons of vinegar for every two to three cups of cooked rice. Stir carefully to ensure even distribution while keeping the grains intact. Let the rice cool to room temperature before rolling – too hot, and it will ruin the nori; too cold, and it becomes difficult to spread.

Preparing your Fillings

For a well-balanced roll, slice crisp vegetables like cucumbers, bell peppers, pickled daikon and carrots into thin julienne strips for even distribution. Raw fish and avocado should be cut slightly thicker – about half an inch to an inch wide – to maintain their structure. If using shrimp, mushrooms or sweet potato, cook them first, allow them to cool and then slice them into manageable pieces that roll smoothly without spilling out.

Roll, Slice, Repeat

Now for the fun part – assembling your sushi rolls! Lay a sheet of nori on your rolling mat, then spread an even layer of rice across it, being careful not to press too firmly. Leave a small border at the top to help seal the roll. Arrange your fillings in a single layer, then use the mat to roll the sushi, applying gentle pressure to keep it compact.

For uramaki (inside-out rolls), the process is slightly different. Cut the nori sheet in half and place it on the shiny side of the rolling mat. Spread an even layer of rice over the nori, then carefully flip the sheet so the rice is underneath. Add your fillings to the nori side, then roll tightly, tucking as you go.

Once rolled, use a sharp knife to slice into bite-sized pieces, wiping the blade clean between cuts to prevent sticking.

For an elegant finishing touch, present your sushi on BOMSHBEE’s Eclipse Serving Platter. Crafted from natural materials like walnut and porcelain, it mirrors the organic elements of traditional Japanese serving ware.

Roll Call: Sushi Varieties to Try

Salmon & avocado: A classic combination that never fails, balancing buttery avocado with rich salmon.

Spicy tuna: A modern favorite made with fresh or canned tuna mixed with sesame oil, mayo and Sriracha for a flavorful kick. Add cucumber or scallions for crunch.

Philadelphia roll: A creamy and indulgent roll featuring salmon, cucumber and cream cheese – controversial to some but beloved by many.

California roll: The consummate crowd-pleaser featuring imitation crab, avocado and cucumber. It’s often rolled inside out and finished with sesame seeds or tobiko.

Vegetable roll: A vibrant medley of bell peppers, carrots and avocado, offering freshness and crunch in every bite.

Avocado roll: Simple yet satisfying, this one-ingredient roll is creamy, plant-based and effortlessly delicious.

From contemporary chopsticks to gorgeous glassware, BOMSHBEE’s minimalist-inspired collection will make your sushi night all the more memorable. 

At BOMSHBEE, we’re proud to be a Hong Kong brand inspired by the vibrant city we call home. Our journey began at our family table, where meaningful moments shaped our approach to crafting timeless products to enhance everyday life.

Many of our designs, like our SOOP Spoons, Chop chopsticks, and SEED rice bowls, are rooted in childhood memories and celebrate Asian dining traditions like Cantonese cuisine, which we grew up eating.

Known for its emphasis on fresh ingredients and artful simplicity. The food tradition, which hails from southern China, harnesses a range of cooking techniques – from steaming and stir-frying to roasting and braising – to achieve its subtle, refined flavors.

Thanks to waves of immigration from Guangdong province and Hong Kong, Cantonese cuisine has left an indelible mark on the culinary landscape of many countries, especially in the United States. Cities like San Francisco, New York and Los Angeles have thriving Chinatowns where Cantonese dishes are staples, connecting diasporic communities to their roots while introducing others to this rich food culture. From bustling dim sum houses to neighborhood takeout spots, Cantonese cuisine’s global appeal speaks to its ability to bring people together through a shared love of food.

With this in mind, we’re pleased to share a two simple, easy-to-make Cantonese recipes that reflect the spirit behind everything we create. Try them individually, or make them all simultaneously to share with loved ones.

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Stir-Fried Tomato and Egg (Serves 2)

This quick and flavorful tomato and egg stir-fry is a staple on countless Chinese dinner tables. Fast, easy and irresistibly delicious, it’s the ultimate comfort food. Think of it as just as simple to whip up as Spam and ramen noodles (another Hong Kong favorite) but packed with more nutrients. Can’t find Shaoxing wine? No problem – dry sherry or mirin make acceptable substitutes.

INGREDIENTS:

• 4 large eggs
• 4 medium-sized tomatoes, cut into small wedges
• 1-2 stalks green onion, chopped
• 2 tbsp vegetable oil, divided
• ½ tsp salt (adjust to taste)
• ¼ tsp white pepper
• 1 tsp Shaoxing wine or substitute
• 1 clove garlic, minced
• 1 tsp sugar
• 1 tsp soy sauce
• ¼ cup water
• Sesame oil (optional)

INSTRUCTIONS:

1. Crack the eggs into a bowl and whisk until smooth. Add salt, white pepper and Shaoxing wine to the eggs for seasoning.
2. Heat 1 tbsp of vegetable oil in a wok or frying pan over medium heat.
3. Pour the whisked eggs into the pan, let them set slightly, then scramble gently until just cooked but still soft. Remove from the pan and set aside.
4. Heat another tbsp of oil in the same pan.
5. Add the minced garlic and sauté until fragrant.
6. Add the tomato wedges and green onions, stir-frying for 1-2 minutes until they soften slightly.
7. Mix in sugar, soy sauce and water. Stir well and let the tomatoes cook down into a saucy consistency.
8. Return the scrambled eggs to the pan with the tomatoes. Stir gently to coat the eggs with the tomato sauce without breaking them too much.
9. Cook for another 1-2 minutes to combine the flavors. Taste and adjust the seasoning with salt or a splash of sesame oil.
10. Garnish with chopped green onions and serve hot over steamed rice or solo.

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Grass Jelly with Sweetened Milk (Serves 2)

Grass jelly is a plant-based dessert made from the leaves of the Chinese mesona plant, which is in the mint family. You can find this delightfully wobbly treat in cans at Asian specialty stores or larger supermarkets with an international food aisle. To match the Chinese preference for subtly sweet desserts, use condensed milk sparingly and dilute it to suit your taste.

INGREDIENTS:

• 1 can grass jelly
• 1 cup cold sweetened condensed milk
• ½ cup cold water or milk (optional)
• Ice cubes

INSTRUCTIONS:

1. Open the can of grass jelly and drain the liquid.
2. Cut the jelly into small cubes or spoon it into a bowl, breaking it into bite-sized pieces.
3. In a separate bowl, combine the sweetened condensed milk with water or regular milk if you prefer a thinner consistency. Adjust sweetness to taste.
4. Divide the grass jelly cubes evenly into two serving bowls or glasses.
5. Pour the sweetened milk mixture over the grass jelly until it covers the cubes.
6. Add a handful of ice cubes to each bowl. Serve immediately with a spoon, and enjoy!

Discover everything you need to bring Cantonese home cooking to life with BOMSHBEE’s curated collection of kitchen essentials, along with thoughtfully designed tableware and drinkware that everyone will love.

From classic charcuterie to the viral butter boards, there’s something endlessly appealing about food arranged on a board. Somehow, it just feels tastier, more fun, and perfect for sharing.

Now, there’s a new board trend: seacuterie! This oceanic twist on charcuterie offers a healthier, marine-themed selection, swapping out meats and cheeses for smoked or salt-cured fish, artisanal canned seafood and coastal-inspired accompaniments like briny caperberries, crisp endives, fresh lemon and crème fraîche.

Ready to dive into seacuterie at your next get-together? BOMSHBEE’s curated serveware makes creating a stunning setup effortless. Here’s how:

Step 1: Anchor Your Spread with Contemporary Serveware

Every great seacuterie board starts with the right foundation. For a splash of sophistication,  BOMSHBEE’s Eclipse Serving Platter brings together natural elements like walnut and porcelain for an organic aesthetic that accentuates the delicious seafood you’ll be serving. It also features a clever multi-level design, with ample space to keep your board’s edible treasures tidily in place and stop runaway treats like olives or capers from tumbling to the floor.

To start, chill the board in the refrigerator before arranging your spread.  While traditional charcuterie boards are best served at room temperature, seacuterie shines on a cool, chilled surface.

Step 2: Cast Off with Gourmet Tinned Seafood

Kick off your seacuterie board with artisanal tinned seafood – a fancy snack that’s having a moment right now. Social media has been buzzing about brands like Scout, whose products include PEI Mussel in tomato-fennel sauce and Atlantic Canadian Lobster with lemon. And then there’s Fishwife, an LA-based tinned fish company with vibrant packaging and ethically sourced Spanish sardines, Albacore tuna, and slow-smoked mackerel. You could also try Porthos, a budget-friendly Portuguese favorite known for its quality sardines, which are available worldwide.

Pick two or three tins of your favorite seafood, then pour them into BOMSHBEE’s Seed Rice Bowls, paired with seafood forks or BOMSHBEE’s Chop Chopsticks, so guests can effortlessly grab juicy, mess-free bites.

Step 3: Bring on the Brine

Capture the essence of the ocean by adding lox, gravlax or tuna bresaola, a cured tuna similar to beef bresaola. Arrange them in small piles or fan out slices for easy serving. For a unique touch and variety, include specialties like swordfish ham or salmon pastrami. Meanwhile, smoked fish such as kippers, salmon or mackerel will bring bold, smoky flavors to your board.

Step 4: Add Some Crunchy Bases and Savory Spreads

Crisp and colorful endive or radicchio leaves – washed, torn and dried, then scattered artfully around the board – make for refreshing vessels. For something more filling, offer a few bread-based options like crostini, rice crackers or blinis.

Next, put out a few ramekins like BOMSHBEE’s Posh Snack Bowl Set for herbed crème fraîche, wasabi mayo, grainy mustard or mignonette sauce – a blend of shallots, pepper and vinegar. 

Step 5: Reel it All in with Some Bright and Bold Finishing Touches

Fill in any gaps with fresh veggies, herbs, lemon slices, and pickled bites like caperberries, olives and cornichon. For a nutritious palate cleanser, add cucumber or radish slices for a bright, refreshing finish. Enjoy!

And there you have it – your seacuterie board is ready to make a splash! With BOMSHBEE’s thoughtfully designed serveware, you’ll have everything you need to stay on trend at your next gathering.

As a Hong Kong-based company, we look forward to celebrating Lunar New Year every year. It’s the largest and most important holiday our calendar – a time of celebration, tradition and indulgence – and no LNY feast is complete without a smorgasbord of festive Chinese desserts.

Just like cherished rituals, such as making dumplings or dispensing Lai See (red envelopes) stuffed with money, these auspicious treats are thought to pave the way for a fantastic year ahead. Their names and appearances symbolize blessings like wealth, good fortune and longevity, making them a must-have during this special time of the year.

From crispy almond cookies thought to line your pockets with gold to sticky rice cakes representing growth, we’ve rounded up seven of the most auspicious and delicious Chinese desserts to ring in the Year of the Snake.

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New Year’s Cake (Nian Gao; 年糕)

With the holiday baked right into its name, it’s no surprise that this sticky rice treat is a favorite at new year gatherings. The word “Gao” in Nian Gao sounds like “tall” or “high,” symbolizing the belief that eating this cake during Lunar New Year guarantees a year of soaring success.

Recipe:

1. Preheat the oven to 350°F (175°C) and grease or line a 13×9 baking dish.
2. Whisk 3 eggs in a large bowl, then mix in 1 cup sugar and ½ cup vegetable oil.
3. Gradually add a 16-ounce package of glutinous rice flour and 2 ½ cups milk, stirring until smooth.
4. Fold in optional mix-ins like sesame seeds or red bean paste.
5. Bake for 50-55 minutes, cool for an hour, then slice to serve.

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Tang Yuan (汤圆)

These mochi-like treats are a Chinese New Year staple, symbolizing family unity with their round shapes. Often filled with black sesame or peanut butter, they can also be enjoyed plain in sweet ginger soup.

Recipe:

1. Mix 1 cup glutinous rice flour with ½ cup water, adding more as needed, to form a soft, non-sticky dough. Roll into small balls.
2. Boil water, add the tang yuan, and cook until they float (3-5 minutes).
3. For the syrup, simmer 2 cups water with ¼ cup brown sugar and ginger slices.
4. Add the cooked tang yuan, simmer briefly and serve warm.

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Deep-fried Sesame Balls (Jian Dui; 煎䭔)

A perennial dim sum staple, deep-fried sesame balls are especially popular during Lunar New Year thanks to their symbolic meaning – their round shape represents family unity, while their golden hue ushers in prosperity.

Recipe:

1. Mix 1 cup glutinous rice flour and 2 tablespoons sugar, then slowly mix in ½ cup of hot water to form a soft dough.
2. Divide into small pieces, flatten and fill with sweet red bean paste.
3. Seal and roll into balls.
4. Lightly cover each ball in the water, then coat it with raw sesame seeds.
5. Heat oil to 280°F (140°C) and deep-fry until golden and crispy, about 5-7 minutes.
6. Drain on paper towels and serve warm.

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Chinese Prosperity Cakes (Fa Gao; 发糕)

Steamed until they rise and burst into a multitude of cracks, these soft, chewy cakes are your ticket to good luck and riches. It’s believed that the higher and more defined the cake’s surface breaks, the better the blessings for the new year.

Recipe:

1. Whisk 1 cup all-purpose flour with 2 teaspoons baking powder.
2. Dissolve ½ cup dark brown sugar in ½ cup warm water, then gradually combine with the flour mixture until smooth.
3. Pour the batter into molds or cupcake liners in a muffin pan, filling almost to the top.
4. Bring water to a rolling boil in a wok or pot.
5. Place a metal or bamboo steamer on top, and steam the cakes over medium-high heat for 20 minutes, covering the steamer lid with a towel to catch condensation.

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Chinese Almond Cookies (Xing Ren Bing; 杏仁酥)

Crumbly like shortbread and topped with a signature almond, these coin-shaped cookies symbolize good fortune and make for a delectable way to welcome prosperity in the new year.

Recipe:

1. Combine 1 cup all-purpose flour, ¼ cup sugar, ½ teaspoon baking powder, and a pinch of salt.
2. Mix in ¼ cup softened butter, ¼ cup almond flour, and ½ teaspoon almond extract to form a soft dough.
3. Shape into balls, flatten, and press an almond on top.
4. Brush with egg wash and bake at 350°F (175°C) for 15-18 minutes until golden.

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Peanut Brittle (Hua Sheng Táng; 花生糖)

Known as “Longevity Nuts,” peanuts are associated with a wealth, vitality and a longer lifespan in Chinese culture. To dress up this humble ingredient for the new year, whip up a batch of simple yet oh-so-satisfying peanut brittle to share with friends and family.

Recipe:

1. Combine 1 cup sugar, ½ cup light corn syrup and ¼ cup water in a saucepan.
2. Cook over medium heat until boiling, then stir in 1½ cups peanuts.
3. Stir constantly until golden brown, then remove from heat.
4. Quickly mix in 2 tablespoons butter, 1 teaspoon vanilla and 1 teaspoon baking soda.
5. Pour onto a greased surface or parchment, spread thinly and let cool completely.
6. Break into pieces and enjoy!

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Sugar Gourd Skewers (Tong Wu Lou; 糖葫蘆)

A wintertime street snack in northern China (where it’s known as Tanghulu), this photogenic dessert features festive red fruits – like hawthorn berries or strawberries – on skewers. They’re dipped in crystallized sugar, creating a glassy gourd-like shape that’s thought to be lucky. Best of all, this iconic treat is incredibly easy to make.

Recipe:

1. Skewer 6-8 firm fruits like hawthorn, strawberries or grapes.
2. In a pot, heat 1 cup sugar, ⅓ cup water and ½ teaspoon vinegar over medium heat without stirring until it reaches 300°F (150°C), which is considered the hard-crack stage in candy-making.
3. Dip each skewer into the syrup, coat evenly and let the excess drip off.
4. Place on parchment to cool and harden.

Celebrate the beauty of Chinese culture with BOMSHBEE’s thoughtfully designed products, from elegant tableware perfect for Lunar New Year feasts to timeless drinkware.

If you haven’t tried a beer cocktail yet, now’s the time. Perfect for autumn, these fizzy, easy-drinking tipples will show you just how versatile a good brew can be. But they’re not exactly a new concept. For as long as beer has been around – for some 13,000 years, by some estimates – people have been mixing their beer with mead, wine, botanicals and spices to enhance its flavor. 

As brewing techniques evolved, beer cocktails have seen their popularity rise and fall. While some may cringe at the thought, others embrace beer as a versatile ingredient full of creative potential. A splash of beer can work wonders, adding effervescence and enhancing the subtle flavors of a thoughtfully crafted cocktail.

A helpful tip: To maintain those satisfying bubbles, always shake or stir your cocktail first and add the beer last. And don’t underestimate the importance of choosing the right beer – there’s a world of difference between the bold, hoppy punch of an IPA and the crisp, refreshing notes of a lager.

For the ultimate sipping experience, serve your beer cocktail in BOMSHBEE’s Angle Bell Highball – a tall, elegant glass that makes every sip a joy. 

Ready to dive into the world of beer cocktails? Without further ado, here are a few recipes we’ve been experimenting with:

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Lagerita

The name says it all! Imagine the zesty lime kick and tequila punch of a classic margarita, perfectly balanced by the crisp, easygoing refreshment of a light lager (bonus points if it’s Mexican).

To make it: Fill a shaker with ice and add 1.5 oz tequila, 0.5 oz Cointreau, and 0.5 oz fresh lime juice. Shake it up, then strain into a tall glass with a salted rim. Top it off with your favorite lager, and give it a gentle stir to keep those bubbles intact.

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Shandygaff

For a low-ABV option, the Shandygaff is a perfect choice. It’s a twist on the classic Shandy – traditionally a mix of lager or bitter ale with lemonade – but this version gets a fiery upgrade with punchy ginger.

To make it: Fill a tall glass with equal parts beer and a spicy ginger beer. Play around with the ratios to suit your taste, and for extra depth, add a dash of orange bitters or a squeeze of lemon juice. The best part? Each beer brings its own unique flavor, so the taste will vary depending on what you use. Just stick to lighter options to keep it balanced.

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Espresso Stout

Swap your standard espresso martini for a rich and malty substitute: the Espresso Stout. While an espresso machine is ideal for this recipe, if you don’t have one on hand, you can easily use instant coffee dissolved in water or double up on the coffee liqueur for extra oomph.

To make it: Mix 1 oz of cold espresso with 1 oz of coffee liqueur in a cup, then chill in the fridge or freezer along with two tall glasses for about 30 minutes. When ready, pour a 12 oz can of stout evenly between the glasses, then slowly add the cold espresso mix to each. Serve immediately.

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Spaghett (Beer Spritz)

About as unfussy as can be, the Spaghett strikes a perfect balance: it’s a little sweet, a little bitter and a little tart with a fresh, fruity flavor. Invented by a Baltimore bartender in 2016, the drink takes its quirky name from a character on the comedy series Tim and Eric Awesome Show, Great Job! What started as a playful nod has since evolved into a cult-favorite spiked beer recipe.

To make it: The original recipe calls for Miller High Life, thanks to its crisp taste and delicate bubbles. However, any light, mellow lager will work. Pour the beer into a tall glass, leaving a little room at the top. Then add 1.5 oz Aperol (or your preferred amaro) and 0.5 oz fresh lemon juice, and give it a gentle stir.

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Black Velvet

This beer cocktail tests the idea that opposites attract. It’s an elevated take on the classic black-and-tan, blending the rich, slightly bitter depth of stout – usually Guinness – with the effervescence of prosecco or Champagne.

To make it: Though it only has two ingredients, pulling off the perfect layered look requires a bit of finesse. Start by pouring the sparkling wine into a flute, such as the elegant BOMSHBEE O Champagne glasses. Then, using the back of a spoon, slowly pour the stout over it, letting the beer gently float on top of the wine for a visually stunning contrast. Patience is key!

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Get your home bar ready for any cocktail creation by exploring BOMSHBEE’s diverse drinkware collection of highball glasses, tumblers, coupes, and more.

Hallyu, also known as the “Korean Wave,” has been injecting South Korean popular culture into homes worldwide for some time now. From popular K-dramas like “Squid Game” to record-breaking K-pop bands like BTS and Blackpink, the appetite for Korean exports seems insatiable.

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Japchae
RECIPE: Serves 4 as a main dish or 6-8 as a side

A colorful Korean stir-fry, typically made with a garden of veggies, marinated beef, dangmyeon (sweet potato glass noodles), and a nutty sesame-honey dressing, japchae really hits the spot. Delectably chewy and delightfully slippery, dangmyeon is the star of this beloved Korean dish. But that wasn’t always the case: when japchae was first invented in the early 17th century for royalty during the Joseon Dynasty, it was originally served without them. The bouncy glass noodles were only added later and, thankfully, have since become an essential element of this sweet and savory stir-fry.

The best part? It’s endlessly customizable and can easily be adapted into a vegetarian dish. When it comes time to dine, reach for a pair of BOMSHBEE Chop Chopsticks so you can easily craft the perfect bite.

INGREDIENTS:

• 7 oz glass noodles
• 5 oz beef or chicken, thinly sliced (optional)
• 1 medium carrot, julienned
• 1 small onion, thinly sliced
• 1 bell pepper, thinly sliced
• 3.5 oz spinach or Chinese greens (kai-lan), blanched and squeezed
• 4-5 mushrooms (shiitake is best), thinly sliced
• 2 scallions, cut into 2-inch pieces
• 2 cloves garlic, minced
• 2-3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp sugar or honey
• 1 tbsp vegetable oil
• 1 tsp sesame seeds
• Salt and pepper to taste

INSTRUCTIONS:

1. Boil the sweet potato noodles according to the package instructions. Once cooked, drain and rinse with cold water to stop them from becoming mushy. Cut the noodles into shorter lengths (about 6-8 inches) using kitchen scissors for easier eating.
2. Mix soy sauce, sesame oil, and sugar in a small bowl. Set aside.
3. Heat the oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds until fragrant.
4. If you’re using meat, add the sliced beef or chicken, season with salt and pepper, and stir-fry until cooked through. Remove from the pan and set aside.
5. In the same pan, add the onions and carrots. Stir-fry for about 2-3 minutes until they start to soften.
6. Add the bell pepper, mushrooms, and scallions. Stir-fry for another 2-3 minutes until all the vegetables are cooked but still crisp. Add the blanched greens to the pan and stir to combine.
7. Reduce heat to medium. Add the cooked noodles and meat (if using) to the pan with the vegetables. Pour the prepared sauce and mix well to ensure everything is well-coated.
8. Adjust the seasoning with more soy sauce, salt, and pepper if needed. Sprinkle sesame seeds over the top and give it a final toss. Enjoy warm, cold, or at room temperature – japchae is versatile like that!

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Sundubu-jjigae (spicy soft tofu soup)
RECIPE: Serves 4

A warning to all soup lovers: this classic Korean jjigae (stew) is an absolute game-changer, and we can’t get enough of it. It’s the ultimate ode to contrast: silky soft tofu and a delicately poached egg basking in a fiery, powerful broth made from Korean red pepper paste (gojuchang). Together, they create a triumph of textures and flavors. Don’t be surprised if this soup becomes one of your go-to recipes for fast, easy weekday dishes.

Dig into your sundubu-jjigae with the BOMSHBEE SOOP Glass Spoon, perfect for hot soups and delicate textures like tofu.

INGREDIENTS:

• 1 tbsp vegetable oil
• 1 clove garlic, minced
• ½ onion, chopped
• 1 zucchini, chopped
• 1 cup kimchi, chopped
• 2 cups vegetable broth (or chicken broth)
• 1 tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 block soft tofu, cut into cubes
• 2 scallions, sliced
• 1 egg (optional)

INSTRUCTIONS:

1. Heat the vegetable oil in a pot over medium heat. Add the garlic and chopped onion and sauté until fragrant.
2. Add zucchini and kimchi, and cook for another 2-3 minutes.
3. Pour the broth, then stir in the gochujang, soy sauce, and sesame oil.
4. Bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes.
5. Add the tofu cubes to the soup and simmer for another 5 minutes.
6. If using, crack an egg into the soup and let poach for a couple of minutes. Stir in the sliced green onions.
7. Ladle the soup into bowls and serve hot.

Pro tip: For a simple yet elegant presentation, reach for BOMSHBEE’s handcrafted SEED rice bowls. These bowls are ideal for a smorgasbord of banchan (Korean side dishes), white rice, and buttery soft bulgogi.

Explore more BOMSHBEE products to serve your homemade Korean dishes alongside minimalist, thoughtfully designed tableware.