All the kuih here are freshly made daily and you can taste that care in every bite. The Pulut Tai Tai (kaya kuih) was a standout with its vibrant blue rice and silky kaya, while the Kuih Koci had that chewy skin and sweet coconut filling I love. Rempah Udang brought a smoky, savoury kick and the Loh Bak was crisp outside, juicy inside, making it easily one of the highlights.

The other kuih like Bengka, Talam, Sri Muka and Huat Kuih each had their own charm, from dense and chewy to soft and fluffy. Altogether, it felt like a plate full of tradition, colour and comfort.

Kuih Bengka 》RM0.60
Kuih Talam 》RM0.60 Each
Sri Muka 》RM0.80
Huat Kuih 》RM0.60
Pulut Tai Tai (Kaya Kuih) 》RM0.80 Each
Rempah Udang 》RM2 Each
Kuih Koci 》RM2.20
Loh Bak 》RM3.50 Each

📍 Moh Teng Pheow Nyonya Koay
Lebuh Chulia, Jalan Masjid, 10200 George Town, Pulau Pinang, Malaysia