Restaurant: Kedai Makanan Seng Huat
Cuisine: Malaysian/Chinese/Hokkienese/Hakka
Last visited: April 24, 2010
Location: Kuala Lumpur, Malaysia (Klang)
Address:
9 Jalan Besar (Under the bridge, near the fire brigade station)
Klang
Selangor Malaysia
Price Range: RM 7.50-10/person (about $2.50-3.30CAD/person)

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 6 (for bak kut teh if you know what it is, but 4.5/6 if you’ve never tried it)
Service: 2
Ambiance: 4 (for what it is!)
Overall: 6 – for authentic bak kut teh
Additional comments:

• THE place for the best Bak Kut Teh
• Famous for homemade Bak Kut Teh
• Authentic & traditional Bak Kut Teh
• Only serves Bak Kut Teh
• Hole in the wall
• Extremely local
• Local favourite
• Popular and best for breakfast/brunch
• Not touristy
• Crowded/packed/busy/line-ups
• Indoor/outdoor seating
• Cheap eats/Budget friendly
• Quick
• Dirty-ish
• No English
• Open 7:30am-2pm – breakfast/brunch/lunch
• Open 5pm-8pm – dinner

**Recommendations: Arrive early for breakfast or lunch. Bak Kut Teh set meal – RM 7.50-10/person (about $2.50-3.30CAD/person)

Kedai Makanan Seng Huat is the best restaurant to try the best authentic Bak Kut Teh in Malaysia. It’s a popular local favourite and has been around for ages. It’s the most famous place serving the best Bak Kut Teh for Malaysian locals.

Bak Kut Teh is traditionally eaten for breakfast or brunch so we arrived at 10am and it was already packed with locals. I had locals immediately bring me here after specifically requesting authentic and traditional Bak Kut Teh – without hesitation it was the only place for them to go for this local Malaysian specialty.

They dish out fresh batches of bak kut teh all morning, and probably all day long.

What is Bak Kut Teh?

Bak Kut Teh is “meat bone tea” but it’s always made with pork so it’s actually pork bone tea. It’s made from meaty pork ribs that are simmered for hours in a herbal Chinese soup broth.

The tea broth or soup is made from tons of garlic, dried dates, ginseng, dried gogi berries, a variety of dried Chinese herbs, and spices such as cinnamon, cloves, star anise and fennel seeds.

Chinese dried herbs in bak kut teh include: Angelica sinensis (Chinese herb), Fructus jujubae (dried Chinese dates), Polygonatum ordoatum or Scented Solomon’s-seal (dried flower petals), ginseng root, Rehmania glutinosa, Rhizoma lngustici and other herbs I can barely say let alone spell. They all have powerful medicinal value and health benefits.

Bak Kut Teh is traditionally served with a side of savoury Chinese donut. It’s the perfect side dish because the deep dried dough acts like a sponge and soaks up the bak kut teh.

It’s one of the most famous authentic Malaysian meals that originated from China. If you’re looking for traditional Malaysian food then Bak Kut Teh is a must try while visiting Malaysia. It’s most commonly and traditionally eaten in the morning (in the olden days in China to give the workers energy).

Another traditional side to Bak Kut Teh is soy sauce tea leaf eggs and tofu.

This is the basic table set up at Kedai Makanan Seng Huat.

You get to select your own tea, it’s one flavour for the whole table.

You have to wash the cutlery and dishes in boiling water before using them. Ensure they’re clean – typical thing to do in these kinds of hole in the walls in Asia.

They serve some tiny chilies on the table and this goes into a side dish of soy sauce for dipping. It’s if you want extra flavour with your pork or rice.

The kettle of boiling water to refill the teapots.

You drink from the tiniest teacups. It’s like 1/6 of tea per cup.

On the table:

This is the standard Bak Kut Teh menu (Servings for 4)

Rice – 5/6

• Everyone is served a standard portion of steamed rice.
• It’s pretty amazing rice with lots of flavour from the deep fried shallots in it.
• This is a must with bak kut teh because the rice soaks up the soup.

What does Bak Kut Teh taste like?

Bak Kut Teh tastes like a combination of garlic flavoured soy sauce and tea laves. It has a strong tea flavour with so many dried herbs brewed into it. The dried spices add a licorice flavour and the dried dates and gogi berries give it sweetness.

The dominant flavours are salty sweetness from the soy sauce, licorice, followed by a slight bitterness from the herbs. It’s not sour or spicy at all. It’s very aromatic with a rich and bold flavour. It’s delicious with the rice and you can drink the soup by itself.

You are served Bak Kut Teh in 3 forms.

1) Pork’s Hock – 2/6 for me, but 6/6 if you usually eat it

• Bak Kut Teh with pig’s foot.
• This is definitely acquired and not for everyone.
• The meat is actually really tender like pulled pork. It was hands down the most tender of the 3 pork parts they served. The meat just shreds away easily from the bone.
• I just didn’t like the soft and slippery fat around it. It wasn’t that tender but it did add flavour.  If you’re a real meat eater than you’ll like the pork from this bak kut teh the best.
• The people who eat pork’s hock at the table did love it!

2) Pork Spare Ribs – 4/6

• Bak Kut Teh with pork spare ribs.
• This one was pork rib with lots of fat. It was quite tender, but not falling off the bone tender like baby back ribs. Spare ribs in this case won’t really do that though.

3) Pork Spare Ribs – 5/6 (for me)

• Bak Kut Teh with lean pork spare ribs.
• This one was spare ribs with leaner meat and less fat. They’re probably not as flavourful as the other 2, but the slippery fat just doesn’t suit my palette.

Soy Sauce Tea Eggs – 5/6

• Eggs that are hard boiled in soy sauce and tea leaf base. The flavour absorbs throughout the egg as the egg shells crack during the boiling process.
• I love these things. They’re a popular and traditional side with Bak Kut Teh.
• The sauce the eggs soak in is different from the Bak Kut Teh broth. It’s saltier, sweeter and not as herb tasting or meaty in flavour.

Soy Sauce Tofu- 5/6

• These are firm pieces of tofu that soak in the same broth as the soy sauce tea eggs.
• See… they DO take care of the vegetarians! Another staple when eating Bak Kut Teh.

Pork Intestines – n/a

• You can add this to your set meal, but we didn’t. I took this picture from someone else’s table with my camera zoom… so excuse the random arm.

Kedai Makanan Seng Hut is located under a bridge beside a parking lot. After your meal you can buy some fresh pineapple from this guy.

Restaurant: Food court at The Pavilion Mall
Cuisine: Various
Last visited: April 23, 2010
Location: Kuala Lumpur, Malaysia
Address:
168 Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia
+6 03 2118 8833
Price Range:

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: n/a
Service: n/a
Ambiance: n/a
Overall: n/a
Additional comments:

• Tons of food establishments
• Lot of variety, very international
• Fast food
• Healthy food
• Casual cafes
• Gourmet cafes
• Casual restaurants
• Fine dining restaurants
• Snacks/Bakeries

**Recommendations: n/a

The Pavilion Mall is located in the trendy area of Bukit Bintang in Kuala Lumpur, Malaysia. It’s one of the most popular, famous, newest and nicest shopping malls in Kuala Lumpur and combines fashion with food and modern entertainment.

From cupcakes, authentic soba noodles, avocado donuts, Kentucky Fried Chicken, dim sum, fine dining Italian to gourmet Japanese you can find every cuisine and everything imaginable here.

On the table/in the mall:

Nasi Bojari from Madam Kwan’s Restaurant.

Madam Kwan’s is one of the casual cafe restaurant located in the food court serving traditional Malaysian favorites.

Mixed Nut Croissant from The Loaf.

(The 1st picture are the chocolate danishes from The Loaf)

The Loaf is one of my favourite bakeries ever and this is also located on the ground floor of The Pavilion Mall. It had the most exquisite and delicious pastries and baked goods ever.

Zang Toi Signature Chocolate Banana Cake with Ice Cream from West 57th Street Cafe.

West 57th Street Cafe is the epitome of where food meets fashion. Located on level 4 of the Parkson department store at The Pavilion Mall. It is a posh cafe inspired by Zang Toi of The House of Zang Toi in New York City.

West 57th Pandan Cream Cheese Cake with Ice Cream from West 57th Street Cafe.

Here are other things I saw that but I didn’t manage to try.

John King

• John King is a famous egg tart bakery that specializes in baked goods, especially Chinese egg tarts. It’s a franchise that started in Hong Kong, but I didn’t even see one in Hong Kong.
• I think they just call it “John King” instead of “John King’s Egg Tarts” because they started to offer other baked goods.

• Green Tea Tart! Coffee Tart!? I really wish I tried one, but I was on my way to West 57th Street Cafe for their Zang Toi Signature chocolate banana cake and ice cream!
• Apparently John King egg tarts are delicious though. They’re rumored to be the best egg tarts – definitely the most creative flavours in egg tarts I’ve seen.

• They also had black sesame tart, chocolate tarts, and egg tarts with chocolate crispy pearls on them. They’re only RM2 – about $0.67CAD too. I should have bought one…

J.CO Donuts & Coffee

• J.CO Donuts & Coffee is an international premium donut and coffee franchise shop that started in 2005 in Indonesia.
• There are 50+ J.CO Donuts & Coffee outlets in Indonesia, Malaysia, Singapore and other parts of Asia.
• They have regular donuts as well as creative donuts and coffee flavours.
• Caffe Avocado – “Rich Italian Coffee meets smooth Avocado…Mmm…Perfection!”
• I really don’t know if  Caffe Avocado is really “Mmm…Perfection!” – but I would be more than willing to give it a taste test. Maybe on my next trip! (Unless someone in Vancouver picks the idea up!)

• Avocado Docaprio – “The most eligible bachelor only at J.CO Donuts & Coffee! My heart will go on and on after a bite of this delightful avocado and chocolate crunch” (Yeah, I don’t get the description either…?)
• I have no idea how it tastes, but I was very curious. I actually really liked the avocado ice cream from Bao Bei Chinese Brasserie in Vancouver, BC  so I think I would like this too.
• They are definitely popular and famous for creative, exotic, unique donut flavours and beverages!

Restaurant: Kedai Ayam Wong Ah Wah
Cuisine: Malaysian/Chinese/Thai/Asian fusion
Last visited: April 26, 2010
Location: Kuala Lumpur, Malaysia
Address:
No 1 Jalan Alor (Off Bukit Bintang)
Kuala Lumpur, Malaysia
Price Range:

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food:
Service:
Ambiance:
Overall:
Additional comments:

• Street side restaurant
• Hole in the wall-ish
• 90+ items (not everything is pictured)
• Indoor/Outdoor seating
• Malaysian-Chinese food
• Chinese-Thai fusion food
• Famous for celebrities
• Popular for locals
• No prices on menu
• Photo menu
• Fast, cheap, good
• Open to 4am

**Recommendations: Grilled stingray, Malaysian Satay Sticks

Never tried but also famous for: Roast Chicken, Chicken Wings, Thai-style bean curd (upon request),  “Fan Shu Yip Chow Fu Yu” (Potato leave stir-fried in fermented bean curd), Assam Tilapia

Kedai Ayam Wong Ah Wah is the most local restaurant on the very touristy Julan Alor – street side dining street. I had locals take me here and it’s at the very end of the strip and it’s not as busy as all the others for that reason. Kedai Ayam Wong Ah Wah is busy with locals and the other restaurants are busy with tourists. It’s the best bet if you are dining in this area – which a great destination to check out when visiting Kuala Lumpur, Malaysia.

When I say “street side dining” – I mean in the literal sense. It’s a long block of side by side restaurants serving the same “authentic” Malaysian cuisine or Malaysian-Chinese dishes. It reminds me of Rat Alley (popular restaurant street) in Lan Kwai Fong, Hong Kong.

All the restaurants located here serve “Tai Chow” cuisine which is cooked on the fry food. You order from a photo menu and it’s cooked on a wok and served immediately. It’s cheap, quick, greasy, good, and open almost all day and night with fast service. The food isn’t the best ever, but it’s something to try and unique to Asia. I would still go back to try other dishes from Kedai Ayam Wong Ah Wah. (Man, that is so annoying to type)

Many of the restaurants will have servers standing outside proclaiming that they are the best restaurant in Malaysia – but just head to the end of the strip and look for Kedai Ayam Wong Ah Wah. I came here with locals for a midnight snack.

On the wall of Kedai Ayam Wong Ah Wah – it’s frequented by Malaysian celebrities.

I posted on Malaysian street food – but this is plated hot Malaysian street food “restaurant-style”.

On the table:

This is the seafood grilling or barbequing station in front of the restaurant.

This is the stingray! I know it doesn’t look very clean or safe to eat, but it’s fine… at least I was fine. The grilled squid and the grilled stingray are popular items to try on the whole street – best at Kedai Ayam Wong Ah Wah.

Of course the grilled stingray is a must try since I would never be able to get it easily in Vancouver, BC. And there it is! He bastes it repeatedly with a sweet soy sauce as it’s grilling.

**Grilled Stingray – 4.5/6

• It’s a pretty big piece and it’s enough to share for 4 people.
• I loved this! The skin is grilled until it’s very crispy and it’s very tasty especially since it’s where all the sauce goes. It’s also served with a sour and spicy sauce made with chili paste and vinegar. It’s a spicy pickled tasting sauce, but works well with the stingray.

• Stingray meat tastes like a cross of black cod and trout. It’s white fish that flakes easily into long strips. It has a mild fish taste and there are no bones except for the big one it’s attached to.
• It has a charred BBQ taste and a nice salty soy flavour from the marinade.
• It’s not the best here, but it is good. Some nicer places will grill the stingray in a banana leaf and that would give it more flavour.
• For my 1st time it’s a 5/6, but on a wide scale of BBQ stingray it’s probably a 4/6.

• Chicken, beef or lamb satay sticks served with Malaysian peanut sauce.
• Satay sticks are a must try in Malaysia. It’s one of the most popular, yet traditional Malaysian street snacks.

• This station is a stand alone station on the street but I think restaurants just order from him. We did – he was right next to us. He constantly fans the grill to keep the cooking temperature right… and to make customers like me hungy…

]]> http://www.followmefoodie.com/2010/06/malaysia-kedai-ayam-wong-ah-wah/feed/ 5 http://www.followmefoodie.com/2010/06/malaysia-top-cookie-pineapple-cookie-by-finest-bake-foods/ http://www.followmefoodie.com/2010/06/malaysia-top-cookie-pineapple-cookie-by-finest-bake-foods/#comments Sat, 19 Jun 2010 16:15:30 +0000 Mijune http://www.followmefoodie.com/?p=4032

Restaurant: Finest Bake Foods
Item: Top Cookie – Pineapple cookie (Tat Nenas)
Cuisine: Bakery/Desserts
Last visited: April 26, 2010
Location: Distributed in Kuala Lumpur, Malaysia
Address: 48, Jalan 16 (Off Jalan Haji Sirat)
Batu Belah, 42100 Klang
Selangor Darul Ehsan, Malaysia 
Tel: 603-3341 7685/8685
1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!
Additional comments:

• Distributed in retailers in Kuala Lumpur
• Great as gifts
• Famous pineapple cookies in Malaysia
  

**Recommendations: Top Cookie Pineapple cookies (Tat Nenas)

These ‘Top Cookie” pineapple cookies actually originate from the traditional Malaysian pineapple tarts called tat nenas. Tat nenas are popular during Chinese New Year and they are a Malaysian favourite and a great dessert. These pineapple cookies are perfect with tea or coffee too.

My Malaysian friend who lives in Malaysia bought me these delicious cookies as a going away gift. They were great!

On the table:

**”Top Cookie” Pineapple Cookie – n/a

• It was my 2nd time trying it and it was better than the one from Jenny Bakery in Hong Kong which was already very good!
• It’s a gift so I’m not rating it – but they are delicious! They’re quite addicting because they’re they’re bite size.
• It’s almost like a soft tart or cake cookie more than a cookie.

• The pastry or cookie part is a very soft crumb and it tastes like shortbread in cake form. It’s very buttery and crumbly like a soft buttery pie crust and it has a slightly flaky top.

• The middle is filled with pineapple jam. It’s pretty much freshly dried pineapple pureed into a sticky paste. It’s very soft and you can taste and see the fibres of the pineapple.
• They’re sweet, but not too sweet. It’s naturally sweet from the pineapple.
• They’re very chewy and the crumb is so tender and buttery it just melts in your mouth.
• I would definitely recommend it as a gift – it was hard for me to share.

Restaurant: Mohamed Nazar Curry House
Cuisine: Indian/Mamak/Malaysian
Last visited: April 27, 2010
Location: Kuala Lumpur, Malaysia
Address: No.6 or No23? Jalan Walter Granier off Jalan Imbi
(small street behind the Marriot Hotel)
Price Range: CHEAP! RM 2-6 – about $2CADor less/person

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5
Service: 5
Ambiance: 2 (for what it is)
Overall: 5 (food and service can outweigh it all)
Additional comments:

• Hole in the wall
• Authentic Indian food
• Mamak specialties
• South Indian/Malaysian/Muslim food
• Small buffet
• Fresh mini bananas on the table
• Ample seating
• Extremely local
• No tourists
• Eat like a king for dirt cheap
• Very budget friendly
• Very busy/packed/crowded
• Small television for entertainment
• Honest service
• Indoor/outdoor seating
• Vegetarian options
• NO air con!
• No English, not really any prices listed either (but they will give you receipt and they’re honest, you can confirm with a local/regular)

**Recommendations: Plain Roti Canai, Chicken Roti Canai, Roti Pisang (with Banana) and Kaya (Coconut) jam, mini bananas on the table (I’m not 100% sure of the names – there’s no English)

Other recommendations: I didn’t try but almost every local was ordering chicken biryani or lamb biryani. I didn’t notice until after I ordered. Also Awsom Boi (drink) seemed popular and Roti Tisu (not as popular, but a must try in Malaysia anyways).

Mohamed Nazar Curry House Restoran is a real hole in the wall in Kuala Lumpur, Malaysia. I think I was the only tourist in there and I had the hardest time communicating. I discovered it randomly, getting lost in small streets. I posted on Devi’s Corner also in Kuala Lumpur, Malaysia, but this place was more authentic and local.

I seriously hit a local favourite and I’m so glad I did because the food was fantastic! I’m giving a lot of 6/6 for the food; because I still think about it and it’s been well over a month since having it. It was some of the best Indian/Malaysian/Mamak food I’ve ever had!

I was so scared to get ripped off but the people running it are the nicest people ever. I couldn’t understand the menu and they obviously knew I was a tourist (not that taking pictures was the only thing giving it away) and they still didn’t rip me off. It was packed at lunch and was filled with regulars and locals in no time.

See my video of Making Roti Canai in Malaysia.

The Indian/Malaysian bread making station. See my videos of this art in Malaysia.

We ate RM17 for 2 (about $5.50CAD for 2!) and this was ordering and eating like kings! I would 100% come here again and recommend it to anyone visiting Kuala Lumpur, Malaysia. It was the best Indian bread and Mamak flat breads I’ve tried to date.

On the table:

They serve mini bananas at every table and I think it was $0.10CAD if you ate one. Eat one! Or at least take one to go. They’re very sweet and fat free!

**Plain Roti Cannai – 6/6

• Probably about RM 1.20 – $0.40CAD
• It’s the most popular Malaysian flat bread. Roti Canai dough is made from butter, eggs, sugar and flour. It’s a sweeter stretchy, chewy, flaky, and crispy bread and it’s delicious!
• This is the best roti cannai I had in Malaysia. I love this stuff.
• They served it with potato curry sauce which was not spicy and a yellow lentil sauce that was almost like soup. There were barely any lentils and that wasn’t spicy either.
• The sauces are rather ordinary but the roti canai is great!
• I liked it better here than at Devi’s Corner – where it was still amazing.

**Roti Chicken Cannai – 6/6

• Probably about RM 6 – $2CAD
• I don’t even know if that’s what it’s called but I didn’t know what to order and I said “give me the best thing or what your most popular is” – and he looked confused and said “chicken? beef? or lamb?” So I said “chicken”. I don’t even think he understood me though.
• It’s a flaky and crispy yet soft flat bread (roti cannai) stuffed with chicken curry and an egg that’s sort of half scrambled, partly fried and partly poached.

• It’s AMAZING! I wish we had this is Vancouver, BC.
• It’s not spicy, but it’s savoury and sweet from the onions. It was like a fluffy pancake/crepe stuffed with curried chicken, onions and an egg. It was almost like an omelette wrapped in a crepe, or even a souffle stuffed with chicken because it was so fluffy with the egg acting as a binder.
• The curry chicken was already good alone and it was even better served like this.
• Very moist and juicy and just perfect in flavour and texture.

This is what the Chicken roti looks like just before serving.

• To make it:
  • It was roti cannai dough flattened, and then they crack an egg on it.
  • They half scramble the egg on top of the dough while it cooks on the griddle. (The roti canai acts as the pan)
  • Next they get chicken curry and onions from the buffet table and chop the meat up (no skin, no bones). They put the curry chicken with the cooked onions on top of the scrambled egg and roti.
  • They allow it to cook, fold it, and flip it over a couple times before serving.

**Roti Pisang – 6/6

• Roti stuffed with banana probably about RM1.20 – $0.40CAD
• Geeeezzzzzus…this was delicious! I actually made a special request to serve it with Kaya jam (Malaysian coconut jam) on the side. It’s not on the menu but they did it for me anyways
• It was SO GOOD! They use those sweet mini bananas on the table and fold it into the roti canai flat bread. I wanted them to put the kaya jam inside, but there was some communication problems.

• It’s super hot! I burned myself so many times trying to eat it. But it was that good. The roti is nice and crispy and chewy and the bananas are soft, warm and so creamy. The bananas melt in your mouth!
• With the kaya jam it’s even better! I used it as dipping sauce.
• Perfect tasty twist! It’s way better than a banana pancake or crepe.
• It is perhaps the oiliest dessert you will ever eat though. Seriously so much oil! Just look at the shine in the photo! But it’s so worth it!!!!
• Other dessert/sweet roti offered: pisang (banana), planta (butter + sugar), milo (that chocolate milk powder), Kaya (Malaysian coconut jam)

Indian Buffet – 4/6

• Probably about RM4 – about $1.30CAD
• A great selection of traditional Indian curries, rice, and seafood.
• I didn’t event know how to order really so I hit the self serve Indian buffet. I figured it would give me a nice sample.
• There was a ton of selection! Chicken, beef and lamb curries, vegetarian curries, whole sauteed fishes, and deep fried Indian spiced seafood.
• The chicken curry was amazing. I also grabbed a sambal egg which was good. The rice is fantastic as well.
• It’s help yourself and you are charged based on what you put on your plate.

They used whole cardamom seeds in their curries and you could really taste the difference. It was so well spiced, but not necessarily spicy.

Restaurant: Devi’s Corner
Cuisine: Indian/Mamak/Indo-Malaysian
Last visited: April 23, 2010
Location: Kuala Lumpur, Malaysia
Address:
69 Jalan Telawi 2, Kuala Lumpur,
Bangsar Baru
Wilayah Persekutuan
Tel: + 03-2282-7591
Price Range: CHEAP! RM 2-8 about $0.66 -2.50CAD/per person

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5 (based on few items I tried)
Service: 5
Ambiance: 4 (for what it is)
Overall: 4.5
Additional comments:

• Authentic, traditional Indian food
• Indo-Malaysian “Mamak” specialties
• Specializes in Mamak cuisine/Mamak stall
• South Indian Muslim food
• Popular to Bangsarians and expats
• Popular (late night) hangout
• Cheap eats, budget friendly
• Very casual
• Ample indoor/”patio” seating
• Owners South Indian (Bangladesh)
• Friendly service
• Arrive early for lunch
• Busy all the time, crowded
• Open all day, open late
• Closes only 5am-6am (1 hour)
• Dirty-ish
• Vegetarian options
• No English Menu

**Recommendations: Roti Cannai (see video of making), Roti Tisu, Sweet Roti Tisu (see video of making)

Haven’t tried but also recommended and popular for: Lime-leaf scented rice, beef rendang, banana leaf rice, Nasi Lemak, Teh Tarik

This is a photo taken at 10:30pm.

Devi’s Corner is a modern Hawker (street food) stall located in the posh area of Bangsar in Kuala Lumpur, Malaysia. It’s a large restaurant with ample seating but you must arrive early in order to get a seat during lunch. It’s pretty busy throughout the day and it attracts locals and expats alike.

It is a popular hang out spot that attracts a younger demographic because it’s opened 24 hours, surrounded by night life, and serves cheap food and drinks. It’s one of the most popular Indian Hawker stalls in Malaysia serving Mamak food (South Indian/Muslim/Malaysian food in Malaysia).

Photo taken at about 11:30pm – still pretty busy.

Devi’s Corner is pretty much a giant street food stall made into a restaurant. It’s cheap eats, good food and a guaranteed good time with such a casual atmosphere.

I came here after 10:30pm AFTER one of the best dinner buffets at the Lemon Garden Cafe at the Shangri-La hotel. (A post that shouldn’t be missed!) I still managed to eat a couple bites at Devi’s Corner… I had to try everything.

Dirt cheap menu… divide prices by 3 for Canadian dollars. It was my first time trying a lot of the dishes, so my rating may be biased.

This is the main guy! Not even sure if he’s the owner, but he’s super nice!

On the table:

See the video – Making ROTI CANNAI in Malaysia.

See my video of him making Roti Cannai. It’s seriously one of the coolest things I’ve seen someone make. It’s almost the Indian version of pizza dough tossing!

So stretchy and it never tares. Roti canai is made of folded dough so you get nice flaky and stretchy, chewy layers.

Hand made roti cannai, always fresh, hot and made upon order. So good!

**Roti Canai - 5.5/6

• Roti Canai served with 3 curry sauces for dipping about RM2.60 – $0.87CAD
• Roti Canai/Kanai is one of the most popular Mamak foods – i’ts a popular Malaysian flat bread made of folded dough. It’s served with vegetarian lentil based curries and a hot curry sauce.
• Roti Canai dough is made from flour, butter, sugar and eggs. It is a sweeter bread but it’s not sweet bread (as in a dessert).
• Fresh, hot, flaky and crispy outside with chewy and super soft stretchy inside and made upon order. Amazing. I thought it was already excellent at Good Luck Thai in Hong Kong too.
• It would have been a 6/6 if I didn’t try Mohamed Nazar Curry House (also in Kuala Lumpur, Malaysia).
• Seriously amazing roti canai at both places. They actually chop the cannai in 8 squares before serving it – but for some reason this one wasn’t.

See the video – Making ROTI TISU in Malaysia.

This is where they make all the Indian breads.

**Lime Dosai Tisu/Roti Tisu – 5/6

• Roti tisu served with 3 curry sauces for dipping RM 2.60 – about $0.86CAD
• Roti tisu is a thinner version of roti canai. It’s made from the same dough but it’s tossed until paper thin. It’s cooked on the griddle and then rolled up in a giant cone shape.
• It’s another very popular Mamak snack/food. It’s light, thin “tissue bread” and it was my 1st time trying it.
• It tastes like a crispy paper thin crepe. It’s not crunchy though and it still has some chewy texture (at least this one did). It’s still pliable so you do tear/peel away at it rather than break/chip away at it. The thinner edges are nice and crispy though.
• The curry sauces are vegetarian, lentil based and heavy in spices but not really spicy. There was also a coconut and mint chutney.
• It’s not the best tasting thing ever, but it is good and a must try if you travel to Malaysia.

These were found at the buffet but I didn’t get to try them. It was the size of a hockey puck and it was deep fried with a mix of Indian spices like cumin, coriander, and clove seeds. It looked like a savoury donut and I’m pretty sure it’s called vada.

Restaurant: Lemon Garden Cafe
Cuisine: International/Seafood/Buffet
Last visited: April 23, 2010
Location: Kuala Lumpur, Malaysia
Address: Inside Shangri-La Hotel
11 Jalan Sultan Ismail
50250 Kuala Lumpur
Malaysia
T: (603) 2032 2388
Price Range: $30-50CAD – RM 90-150

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5.5
Service: 4
Ambiance: 5
Overall: 5.5
Additional comments:

• Gourmet buffet – the savoury buffet
• International cuisines
• Chinese/Malaysian/Indian/Japanese/Italian/American
• Not authentic, but contemporary
• Amazing set up
• Caviar station
• Fresh Blue Fin Tuna sashimi
• Gourmet desserts/dessert station
• Bakery attached
• Private dining room available
• Smart Casual
• Open kitchens
• Live cooking
• 6am-1am daily
  

**Recommendations: To come here if you travel to Malaysia!

I posted on the savoury portion of the Lemon Garden Cafe at the Shangi-La hotel in Kuala Lumpur, Malaysia yesterday – see here. However I just had to make a separate post to highlight the most amazing dessert buffet ever! Well it was one of the most amazing ones I’ve seen. Get ready to drool at your screen… or at least have some chocolate within reach.

After this gourmet buffet I STILL went for dinner #2 at Devi’s Corner!

This is outside the Lemon Garden Cafe at the Shangri-La hotel. It’s absolutely gorgeous.

This is the bakery and dessert take out restaurant that is attached to the Lemon Garden Cafe. It’s part of the dessert buffet, but you can also order whole cakes and candies to go.

I was literally a kid in the candy store! That lollipop was so heavy… I could lift weights with it. It was about $20CAD and $20 000CAD in cavities.

The Lemon Garden – savoury post.

On the table:

Tada!!!!! OMG I know right?!?! WOW!!! This is the dessert buffet inside the Lemon Garden Cafe. This photo is even before I started eating! The dessert station just caught my eye and it was like a drug. I didn’t start on it first but I certainly left enough room for it!

I honestly didn’t know where to start… I tried every single thing you see though. I left 30% of my savoury appetite + my separate stomach for desserts just for this gourmet, fine dining quality, beautifully presented dessert buffet!

I don’t even know what to highlight. I just couldn’t stop taking photos… and it’s so easy when the subject is so beautiful. The spoons in the front are chocolate creme caramel and blueberry puree desserts. These aren’t “whatever” buffet desserts, these were professional pastry chef desserts!

Espresso, white and milk chocolate mousse cups, lemon tarts with strawberries, mango panna cotta and lemon meringue tarts with fresh fruit. There was everything!

This was a chocolate mousse with whipped coconut cream, caramel and fresh mangoes. It actually tasted better than it looked and it looks pretty damn good.

These are crispy meringue cups with pastry cream and fresh fruit.

I don’t even remember what this is anymore but it was a super moist cake that was soaked in a syrup. I remember it being sweet and slightly tangy.

This was one of my favourite desserts there. For me it was the best. It was a chocolate cup filled with a light white chocolate pastry cream. It sat on this soft basked crispy meringue like cookie. It wasn’t meringue though – it was almost like a Parisian macaron with an almond flavour.  It was topped with raspberry coulis and these crispy crunchy raspberry chocolate pearls.

The ice cendol or ice kacang station. Ice cendol is a traditional and popular Malaysian dessert. It’s shaved ice served with red beans, sweet corn and green jellies topped with brown sugar syrup and coconut milk. I tried one from Madam Kwan’s Restaurant in Malaysia, but the ice cendol at Lemon Garden Cafe was a customized ice cendol bar.

The toppings in the front are for ice cream sundaes and the toppings in the back row are the cendol toppings.

They also offered traditional Malaysian desserts which I didn’t really like at all. It was various rice cakes and layered jello mostly made from sugar and coconut milk and some various fruits. I’m not a fan of Asian desserts in general though.

The Malaysian jello is almost like any Asian jello – it’s made from agar agar (gelatin powder from red algae) and it creates a gelatin-like jello, very stiff and a bit hard.

The round donut balls you see on the left (2nd left row) – those are not good. It was like savoury deep fried dough balls stuffed with pork floss or fish floss (shredded jerky). It should have been with the savoury buffet items!

These are the Italian and French desserts. Chocolate souffles with molten chocolate lava in the middle with creme anglaise and raspberry coulis. They also had made in house Italian cookies and fig bars.

There’s more! The other component to this dessert buffet is the cake section! They have whole cakes, flans, tarts etc.

This was pavlova.

Chocolate mousse pyramid cake… have no idea how it stood up.

These were another one of my favourite desserts. Surprisingly! I know they don’t look exciting. But they were. They were little mini pound cakes with pistachio nut crumbs on top, but they were so moist and not too sweet. It was almost Middle Eastern-ish.

Assorted dessert martini glasses filled with panna cottas and fluffy creamy mousses.

This was a green tea and chocolate panna cotta/mousse in a martini glass. Yum!

Excuse the black heels again… I was packing light!

The fondue!!!! This is the chocolate fondue station! YES!!!! You should be able to feel my giddiness through your computer screen!! I am a happy girl.

Fresh fruit skewers, lady fingers, Madeleines, marshmallows, pound cakes, brownies, and all sorts of cookies – they had every possible thing to dip into these decadent chocolate fountains.

This was a white chocolate fondue. I thought it was mango or orange chocolate, but it’s not. It was just dyed orange for presentation.

Only in Malaysia will I see skewers of fresh dragon fruit for the chocolate fondue.

Cranberry and pistachio biscotti for the fondue.

This was the fruit station which probably looks just boring right now. Although it wasn’t! I mean fresh papaya, starfruit, jack fruit and pineapple (just to name a few). Malaysia is a tropical country so these fruits are really best here.

This is fresh jack fruit. It’s sweet and floral and tastes like Juicy Fruit chewing gum. It’s the texture of mango or durian, but doesn’t taste like it at all. It has tons of flavour but it’s not pungent either.

One of my 6 dessert plates. I shared some of them, but thank god they’re bite sized otherwise there would be so much waste.

The only way I could sample every cake…lol. Oh and that’s a baclava in the centre.

Restaurant: Lemon Garden Cafe
Cuisine: International/Seafood/Buffet
Last visited: April 23, 2010
Location: Kuala Lumpur, Malaysia
Address: Inside Shangri-La Hotel
11 Jalan Sultan Ismail
50250 Kuala Lumpur
Malaysia
T: (603) 2032 2388
Price Range: $30-50CAD – RM 90-150

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5.5
Service: 4
Ambiance: 5
Overall: 5.5
Additional comments:

• Gourmet buffet
• International cuisines
• Chinese/Malaysian/Indian/Japanese/Italian/American
• Not authentic, but contemporary
• Amazing set up
• Caviar station
• Fresh Blue Fin Tuna sashimi
• Gourmet desserts/dessert station – Dessert post
• Bakery attached
• Private dining room available
• Smart Casual
• Open kitchens
• Live cooking
• 6am-1am daily
  

**Recommendations: To come here if you travel to Malaysia!

The lobby at Shangri-La Hotel in Kuala Lumpur, Malaysia.

The lobby at Shangri-La Hotel in Kuala Lumpur, Malaysia.

After breakfast at The Loaf, lunch at Madam Kwan’s AND a food tour of Malaysian street food… we headed for our 7pm dinner reservation at Lemon Garden Cafe at Shangri-La Hotel. I could barely keep up with myself… not to mention I went for Indian food at Devi’s Corner (dinner #2) AFTER this luxurious buffet.

The Lemon Garden Cafe is a must try buffet while in Kuala Lumpur, Malaysia. It’s located on the ground floor of the Shangri-La Hotel and serves Malaysian, Indian, Chinese, and Italian modern cuisine prepared in open live kitchens.

The food is not exactly authentic, but they still do a great job. I mean it is a hotel buffet meant for mainly tourists, although there was a mix of locals and tourists there and I had a local take me here too.

It’s one of the best buffets I’ve ever been to and even better than the best buffets in Las Vegas. It was gorgeous. I couldn’t stop taking pictures.

I’m not sure if this was for decoration or if this is the tank that holds the fish they cook and serve at the buffet.

This is right outside The Lemon Garden Cafe at the Shangri-La hotel. I think you can eat outside… but I was getting eaten outside. Just to take this photo I got bitten by 3 mosquitos – mind you I was full of sweet blood from the 100 desserts I ate that night.

On the table:

The salad bar which I basically skipped because there was so many other things.

The bread and cheese station. Cheeses included: Blue Cheese, Brie, Aged White Cheddar, Port Salut, Camembert, Gouda, Parmesan etc.

The bread station. They had every single kind, flavour, form and shape of bread you can think of. Baguettes, crackers, flat breads, bagels, loaves, slices, crostini – everything.

Hors d’oeuvres such as cold meats and also the crudites station.

This was an olive pate loaf wrapped in puff pastry. I saw this at Harrod’s gourmet food court in London, but I don’t recall seeing it too often in Vancouver, BC.

All the stations have chefs and cooking stations so you can watch them cook everything live. It’s really nice to see the buffet items being prepared in front of you rather than dished out in the back. (There was some stuff that still was dished out from the back though.)

Yes – that is a mini buffet station for caviar. It was presented with minced red onion, white onion, hard boiled egg yolks, capers and all the traditional toppings that go with caviar.

They really go all out here. So many different kinds of caviar and each has their own unique flavour. I’ve never seen this at a buffet before and I don’t know when else I will… maybe in Dubai?

This is the Chinese food station. It had a wok station and selection of dim sum dishes. They had the typical dim sum items (Shui Mai, Har Gow, dumplings, BBQ pork buns etc.) and they even had shark’s fin soup out. This is not a place for PETA activists.

This is the second part of the Chinese station. The noodle and soup station. You can order any kind of noodle with any kind of ingredients.

From wonton, beef brisket to fishball noodle, duck lai fun, and Malaysian laksa you can get any soup noodle here. I’ve seen this in Las Vegas before though.

This is the Japanese station. The best Japanese station I’ve seen at a buffet – or ever.

One side is freshly shucked oysters…

…and beside the raw oysters is this giant Blue Fin Tuna – totally unethical, but oh so good!

They cut the Blue Fin Tuna and serve it as sashimi. Fresh, but not as fresh as the sashimi I had in Korea – when I watched them beat my fish to death and then slice it before my eyes. Korean sashimi at the fish market – click here. This Blue Fin Tuna is better though.

Of course on the other side is the sushi and you can watch the chefs make all the rolls.

This is the front of the Japanese station with all the cold seafood. Alaskan king crab legs, lobster, clams, scallops, mussels, crayfish, prawns, shrimps etc. You name it, they have it.

This is the Malaysian and Indian station.

I think this could have been the Blue Fin Tuna cooked and stuffed with lemons, chilies, basil and other fresh herbs. Since the Blue Fin Tuna can only be eaten as fresh sashimi for such a short time they probably prevent wastage by cooking it after the sashimi quality due date.

These are some more Malaysian appetizers. They had fried prawns in chilies and then some fish balls skewered onto lemongrass.

These are the different type of traditional Malaysian specialties and curries they had. I actually think these were quite authentic considering I was in Malaysia. I had never heard of some dishes which is promising. Some included Sotong Masak Kalio (Squid cooked in curry sauce) and Updang Lemak Chilli Api (Spicy Hot Prawn in Coconut Cream)

The chef’s managing the Indian station are constantly skewering up these kebabs. They’re grilled in the tandoor for all the curries and appetizers.

These are the Indian curries and they make the Indian bread like roti and naan in the back. The curries were very bland for Indian curries though.

This is the Italian station. It was a gourmet pasta bar where you can chose your veggies, sauce and meat and they cook it before your eyes.

This is something that surprised me actually. I had this in Italy once and a paella version in Barcelona once. I never thought I would see it again let alone see it in Malaysia! It was a risotto made from squid and squid ink topped with yellow and red cherry tomatoes, more seafood and Italian flat leaf parsley. It was more like paella than it was risotto though – risotto doesn’t sit under a heat lamp well.

This is the American roast beef section which I don’t think anyone not even myself really touched. It’s probably much better at an American buffet… actually no wait I did try it. Yeah I tried everything but the salad because I know what that tastes like. But I am right – the roast beef is better at American buffets and so were those mini pot pies. It was filled with a roast beef stew and root vegetables.

The dessert is something that CANNOT Be missed. I’m doing an entire post on just the dessert buffet. This picture is just a teaser – a small sample of what will take your breath away! It took mine away. Shangri-La Lemon Garden Cafe dessert buffet.

Restaurant: Tamarind Hill
Cuisine: Siamese/Burmese/Thai/Fusion
Last visited: April 22, 2010
Location: Kuala Lumpur, Malaysia
Address:
19, Jalan Sultan Ismail
Kuala Lumpur, Malaysia (opposite Equatorial Hotel)
Tel: +603-2148-3200
Price Range: $30-50CAD (RM 70-150+)

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5
Service: 4
Ambiance: 6
Overall: 5
Additional comments:

• Contemporary Siamese & Burmese cuisine
• 10+ years
• Popular for tourists
• Award winning restaurant
• Beautiful presentation
• Gorgeous atmosphere
• Indoor/Outdoors seating
• Fine dining
• Gourmet
• Luxurious dining
• Extensive wine list
• Creative cocktails
• Creative desserts
• English menu
• Reservations recommended
  

**Recommendations: Stuffed Mandarin Oranges (in appetizer platter), Sea Bass, Deep Fried Shrimp, Kaffir Lime Rice, Siamese Banana Fritters, Sweet Black Sticky Rice

Tamarind Hill is part of the Tamarind Restaurant Group, a contemporary and luxurious fine dining restaurant group in Malaysia. Besides Tamarind Hill their restaurants also include Neo (global tapas), Tamarind Spring (traditional Indochinese), Il Tempio (Modern Italian), and Mandi-Mandi (Fine Thai Malay).

The Tamarind Restaurant Group believes in dining experiences that take you away from the city. From the location, design, interior and overall ambiance they ensure this philosophy in all their restaurants.

Literally “walking up to your appetite”, Tamarind Hill is located on a hilltop in Kuala Lumpur, Malaysia.

The hilltop is about 30-50 steps – easy… even in heels. This is fine dining so it’s “friendly-nature” and a “friendly-hike”. I mean how “real nature” does that picture look…?

It has been a luxurious dining spot for over 10 years with modern Asian decor, fine tribal influences, and an extravagant outdoor wine room surrounded by ponds and nature (man-made of course). I had to take ‘sneaky’ pictures because unless I wasn’t IN the photos, pictures are not allowed.

This is the Tamarind Hill outdoor wine room… perhaps the nicest and best dining patio/wine room I’ve seen to date. I wish the photo wasn’t so dark, but that whole black part you see is ALL pond.

This picture doesn’t do it justice. It’s seriously gorgeous although you will probably get eaten alive my mosquitos if you dine out here. You’re just surrounded by gorgeous ponds and it’s the best atmosphere you could ask for in Malaysia.

The atmosphere at Tamarind Hill is definitely tranquil. It’s like you’re in an organic earthy hut in a private resort or a fancy jungle in some remote country. They definitely go all out when it comes to giving you luxurious ambiance and atmosphere in Malaysia.

All for me! No, I shared…sort of – mind you this was 2.5 hours after a giant meal at Vansh Restaurant AND chocolate banana cake at West 57th Street Cafe so I wasn’t even hungry – how can you say “no” to this though?!

The food is not authentic so don’t expect to look for traditional Thai/Burmese dishes. The food is contemporary Thai cuisine with Burmese and Siamese influence. It’s fusion dishes with modern twists that are unique to Tamarind Hill so one must appreciate it for just that.

Tamarind Hill claims to be innovative but pay respect to traditional – almost like Terracotta Modern Chinese or Bao Bei Chinese Bistro in Vancouver, BC.

On the table:

**Appetizer Platter – 5/6

• Salmon sashimi, stuffed mandarin oranges, calamari & shrimp cakes.
• A perfect way to start the meal and a great assorted sampler plate.

• These were the best 2 appetizers on the plate.
• Salmon sashimi – 5/6 lightly seared and crusted with lemongrass and what I think was fresh basil and lime leaves. It was fresh and delicious! The cutting technique for the sashimi wasn’t exactly right though.
• **Peanut Stuffed Mandarin Oranges – 6/6 I really wish you could order these separately but it only comes on the appetizer platter. They’re AMAZING! The best appetizer. So creative.
• It’s mandarin oranges stuffed with peanuts, walnuts and palm sugar.
• It tastes like soft caramel coated peanuts and walnuts. Together with the mandarin it was almost like a nutty apricot jam with a hint of fresh herbs. It was tangy and sweet, juicy and so flavourful.  The nuts are soft and not crunchy which made for a better texture in this case.

• Calamari - 3/6 It was grilled squid and it was tender but nothing impressive. It was a bit soggy and there was a salt seasoning with a very slight spice on it.
• Shrimp Cake – 2/6 I wasn’t too impressed with these. It tasted quite filler-ish. They were a bit tough and spongy. It was almost like course fish balls and it was too salty. There was a pickled daikon relish on top and it was just a bit boring, but edible.

The sea bass is the plate in the front (closer picture below).

**Sea Bass - 6/6

• Deep fried or steamed sea bass with eggplant. (I don’t have the menu description and it’s not online yet) I think it was about RM 84 – $28CAD
• The menu says “deep fried” but the server recommended that I order it steamed - so that’s what I did! Request it steamed. So good!
• The fish was perfectly cooked and tender with the skin on but no bones.
• The sauce tastes like a Vietnamese salad dressing sauce with lots of herbs like cilantro and mint, chilies, fish sauce and lime juice.
• It was also served with a citrus and tangy sauce with lots of freshly chopped herbs on the side.
• It was sweet, savoury, and slightly spicy – the sauce was perfect.
• There was no eggplant though and the menu said there was.

**Shrimp – 5/6

**Kaffir Lime – 4.5/6

There’s always room. I actually got a picture of the dessert menu, so I have the actual descriptions of the food.

**Siamese Banana Fritters - 6/6

A Photo of the NEO kitchen – another restaurant/lounge/night club from the Tamarind Restaurant Group located right next door to Tamarind Hill. Neo serves Global Tapas and is “the new zen” – very luxurious dining in Las Vegas. You must stop by just to see it even if you don’t eat there. It’s just as gorgeous.

Restaurant: The Loaf (Bakery)
Cuisine: Bakery/Desserts/Cafe
Last visited: April 24, 2010
Location: A few locations – Kuala Lumpur, Malaysia
Address:
Lot 3.13.00 and Lot 4.12.02
Level 3 & 4 Pavilion (Inside Pavilion Mall)
168 Jalan Bukit Bintang
Kuala Lumpur, Malaysia
Tel: +603 2145 3036
Price Range: RM10-20 / $10CAD or less

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 6
Service: 3
Ambiance: 4
Overall: 5.5
Additional comments:

• High-end, gourmet bakery
• Premium breads and pastries
• Fresh baked daily breads & baked goods
• Fresh baked desserts
• Famous bakery
• Soups, salads, sandwiches, pastas
• Cookies/Cakes/Chocolates/Jams
• Very creative, unique, exotic baked goods
• Baking with traditional Japanese techniques
• Chef Yukichi Matsubara
• Good for lunch, coffee, snacks
• Lunch/Dinner
• Allergy friendly options
• Midnight menu
• Online promotions
• Gift boxes available
• 10am-10pm
• 10% service charge

**Recommendations: Everything! I NEVER say everything, but literally everything I tried was freaking amazing! My favourite was the Cranberry Cheese and then the Longan Danish and after the Chocolate Danish

Tart Varistion, Tropical Stick, Magazine, Campagne Fromage, Moon (haven’t tried these ones but they look and sound delicious!)

Seriously, this was one of my favourites from my whole Asia trip – and that says a lot!

Everything is made fresh and baked daily with master pastry chefs.

The Loaf bakery is actually from Japan and it has since expanded to Malaysia. I only came once but I would seriously want to fly back to Malaysia just for this. The fresh baked pastries are simply amazing. This is definitely a must try if you’re traveling to Malaysia and it’s one of the best bakeries I’ve been to. I say that with confidence.

The Loaf is a gourmet bakery and it specializes in making premium fresh breads and pastries with traditional Japanese techniques. They offer traditional items as well as creative and innovative baked goods. They use the finest local and imported ingredients and everything looks delicious – and IS!

The Loaf is like the Thomas Haas Fine Chocolate and Patisserie of Vancouver, BC. I liked it as much as Bakery Nouveau in Seattle.

On the table:

This was a snack, I seriously had to control myself from buying everything.

**Cranberry Cheese – 6/6

• Soft butter rolls dough, with a perfect combination of selected premium dried cranberry, blended with our special home made cream cheese RM3.60 – about $1.20CAD

• I would totally have looked past this because it sounded so ordinary, but it was the 2nd recommendation the baker gave me after her 1st recommendation of “everything“.
• This is one of the most popular and local favourite baked pastries.
• The bread is much softer than it looks. It’s definitely a sweet bread with pillow like texture. It’s the softest butter bun ever.

• The filling is this lemon pastry cream cheese that’s thick, creamy, sweet and slightly tangy. The cream cheese is almost like a custard and the texture of Miracle Whip – so good! Perfect amount too.
• There’s dried plump cranberries baked into the bread (although mine didn’t have as many) and the whole thing melts in your mouth and barely requires any chewing.
• This is one of the best pastries I’ve had. It’s as good as my favourite pumpkin bread.

Mixed Nuts Danish – 5.5/6

• Mixed nuts croissant with caramel filling, cashew nuts, pistachios, walnuts and almonds RM 4.90 – about 1.60CAD
• I love nuts (yes, haha… insert joke here)… but seriously this one was just a masterpiece to look at let alone eat.

• It’s a super flaky, crunchy and buttery croissant topped with TONS of nuts.
• There whole nuts too so this can’t be cheap to make! They have a soft caramel glaze over them so it’s not hard like a nut brittle. Then they drizzle a little white chocolate or lemon glaze over top. It was only for presentation because I couldn’t taste it.

• The nuts go all the way to the bottom of the croissant. The croissant is almost like a cup. I was so surprised! You bite down and it’s crunchy throughout.
• The flavour is so nutty and buttery with all the different kinds of nuts.
• There’s a caramel layer inside the cup but it’s quite thin so it’s not too sweet at all.
• The nuts are actually not that sweet either, but they are sticky from the caramel. It’s stringy caramel and the nuts actually get a bit soft because they’re made so fresh.
• Hands down the best mixed nut pastry I’ve ever had.

**Longan Danish – 6/6

• Crunchy croissant with cream cheese & longan RM 4.90 – $1.60CAD
• Seriously, Chef Yukichi Matsubara is a genius! Such a good idea that I haven’t seen in Vancouver, BC yet! Someone should seriously jump on this brilliant idea! Or even a lychee danish is a good idea! Money idea!

• It’s pretty much the base of an excellent almond croissant topped with fresh longan or “dragon eye” fruit. Longan is an Asian fruit that’s floral and sweet in flavour. Not as sweet or juicy as lychee though.
• It is a danish and not a croissant though. The croissant part is crispy, flaky and crunchy and filled with a little almond pastry cream. Then you get the crunchy nutty almonds matched with the plump and juicy fresh longan fruit – it’s perfect.
• This danish is all about the toppings. A sweet and fruity treat!

**Chocolate Danish – 5.5/6

• Crunchy croissant with cream cheese & chocolate filling RM 4.90 – about $1.60CAD
• They offer thses in a big verison (above) and mini versions – I ordered one of each.
• If you’re a chocolate love you DO NOT skip out on this chocolate danish.
• This is for any chocolate lover that really knows and loves chocolate. It’s amazing if you have a weakness for chocolate. Sit down to eat it.

• OMG OMG OMG OMG OMG OMG OMG – look at how shiny that chocolate filling is!
• It’s the same super crispy, crunchy and flaky croissant cup then filled with this liquid filling made of pure chocolate and butter to keep it shiny!

• Just look at those layers of croissant! It’s absolutely perfect and the most indulgent dessert ever!

• What the f!!!!!!!!!!!!!! OMG OMG OMG – soooooo goood!!!!! Just look at that chocolate ooze out. It’s creamy thick chocolate but still fluid enough to ooze. It’s not overly sweet because it’s bittersweet chocolate.
• I couldn’t even taste the cream cheese filling, but I did see a little bit. I think they ling the croissant cup with it before pouring in the melted chocolate to ensure the croissant doesn’t get soggy.
• It’s a marvelous dessert that requires  tall glass of ice cold milk.

Marble Chocolate Bread – 3/6

• Butter roll dough bread maple syrup butter. Simple yet yummy! RM 8.80 – about $2.90CAD (Not my description but theirs. It is true though.)
• I also ordered one of these, which had no game after everything else.
• It wasn’t even bad! But after going to heaven after trying all those other pastries… yeah I should have started with this if anything.

• I just found it something I could find at T&T Supermarket in Vancouver, BC.
• It’s one of their new creations. It’s just everything else was so decadent and I tried this last so it was hard to enjoy properly.
• It was super soft and fluffy bread and it wasn’t too sweet at all although it is still a sweeter bread.
• I really couldn’t taste the maple syrup but I wasn’t looking for it either.