Best Traditional Treats (Pastries/Kuih/Dessert)

This restaurant is famous for their WanTanMee but little did people know that their Chinese pastry is worth trying too. Their CharSiewSou is my favourite. The pastry is crispy and flaky while their char siew filling is lean with no fatty fats in it (that’s how I like it). The HamTanSou(lotus paste with yolk) on the other hand is a little underwhelming. Tough they are very generous with their filling, I wish the lotus paste would be a tad sweeter and the yolk to be a softer with a tad of moisture.

There is so much going on in the fillings of this pastry but somehow the mixture of these ingredients makes it super addictive. This pastry is a combination of sweet and salty. The pastry itself is thin and flaky, crumbling almost immediately when u pick it up. Tough a little pricey (rm9 per piece), I would definitely come here again for this as the fillings are filled to the brim and really good traditional pastry are hard to get by nowadays.

Puding Raja is not so much of a pudding but a local dessert made up of ripe caramelised banana as its base, topped with a noodle like Malay delicacy; which is made of egg yolk, drenched with sweetened milk. To give this dish some colour, nuts, dates, and maraschino cherry are added. There is so much texture in every bite. From the sponginess of the banana to the crunch from the nuts and the chewiness of the yellow noodle.

Forget my previous Tau Sar Pau reviews, THIS is the BEST!!!

This stall is one of those rare gems that still makes their own Pau from scratch. The Pau is outstanding in both the texture and filling. The Pau skin is as soft as marshmallow. As soon as you plant them into your oral cavity, it melts away. The red bean paste filling on the other hand is rich, smooth like butter, and perfectly sweet. Every bite has that authentic aroma to it.

My mom says it has been donkey years since she had good paus like these. She claims that these paus taste exactly like the ones she had when she were a little girl.

Side note: Their BIG PAU is worth trying too; the meaty fillings are not dry, perfectly moist without having a soggy bottom.

I was over the moon (no pun intended) when I came home seeing these mooncakes on the dining table. Every time of this year, I would annoy my parents to get me these goodies. These 'old is gold' goodies is from a 103 year old teochew restaurant. They have a few varieties of teochew mooncakes here. Teochew mooncakes differs from the normal mooncakes as it has a flaky pastry crust instead of the normal smooth glossy skin. There are a few varieties here, one with preserved vegetable paste, green bean paste, lotus paste and pure red bean paste (my favourite). They have the ideal filling to pastry ratio which is 2/3. Come spruce up this festive season with these delicious mooncakes.

Setapak Teochew Restaurant, 283 & 285, Jalan Pahang, Setapak, Kuala Lumpur. Tel:03-40238706.

I love a good Fa Sang Wu. For me, a good peanut paste dessert should have a thick consistency yet flows effortlessly down your throat. It should also be smooth and creamy without having any lumps in them. I can smell the glorious aroma of roasted peanut as I take my first spoonful. Don't just gulp it down. Let it fill your mouth and enjoy every moment of it.

The best of the best ! My family loves it and would always ask my cousin to buy some if they ever come down to KL. This time my parents head down to Ipoh themselves and brought home bags and bags of these babies. The peanut candy is very 'pang' (aromatic) and super crunchy without being too hard so our grandparents with denture can enjoy them too. This confectionary is open daily but their peanut candies are only made and sold at 12pm and 4pm daily. So, go during these time to avoid disappointment.
Rm15 per bag (note: long queue everyday)

These are better than Ipoh's Heong Peng. The pastry is very crunchy and extremely flaky. As you pick it up, the layers just peels away. They are generously topped with sesame seeds has that mouth watering shiny glaze on top and baked to a perfect golden tan. From the picture, you can see that they are not 'kiam siap' (stingy) with their fillings. What makes them so different from the other Heong Peng's is that their fillings has a hint of savoury tone under it . Yummy ~ Aptly sweet and sticks to your teeth.
🍪Yeong Siang Biscuit Maker📍No. 46, Jalan Sentosa, Off Jalan Kim Chuan, Taman Chi Liung, 42000, Pelabuhan Klang, Selangor, Taman Chi Leong, 42000 Port Klang, Selangor

The only stall at Sg Lg Pasar Pagi which serves their Ma Lai Ko fresh and piping hot from a bamboo steamer. They are perfectly airy which comes along with a comforting sugary fragrance despite the cake’s plain and unassuming appearance.
RM5 for 3 pieces (as shown above)

Do you know what are these ? Take a guess.
If your answer is either Kaya Kok or Curry Puff, then you are WRONG! These are 'Tau Sar Kok'. 'Tau Sar Kok' is one of those traditional snacks which is on the verge of extinction so it is no surprise if you haven't even seen or heard of them. Imagine the fillings of a 'Tau Sar Piah' encased in a multilayered crispy golden brown puff pastry. The mung bean filling is very moist and flavourful which pairs well with the gloriously brittle biscuit like pastry.
⏰: Bakery opens from Monday till Saturday but they only churn out Tau Sar Kok on Wednesday
🍪Yeong Siang Biscuit Maker📍No. 46, Jalan Sentosa, Off Jalan Kim Chuan, Taman Chi Liung, 42000, Pelabuhan Klang, Selangor, Taman Chi Leong, 42000 Port Klang, Selangor

This place churns out the best Paos. All of their Paos are handmade. Their soft and fluffy Pao skin is what I love most about their Paos. The hallmark of a good Pao skin is that it does not stick to fingers and teeth. This humble shop serves a variety of traditional pastries and different flavoured filled steamed buns ranging from the savoury kind such as Char Siew Pao to sweeter fillings such as Peanut Pao. But the most sought after item is their Curry Chicken Pao. This Pao is twice in size, encasing piping hot rich curry sauce with chucks of chicken and potato inside. The inner lining which has already soaked up the curry sauce is heavenly.

A week back I reviewed their pandan cake. After finishing our box, my family went back again for another, but this time we were a little adventurous and we bought home their yam and corn cake instead. Like the pandan cake, both of them also have that alternating kuih layer and sponge cake. These cakes are extremely light and refreshing with chunks of yam and corn in the cake for an extra bite. I recommend you eating them cold. After refrigerating them overnight, the kuih layer turns into a more cooling and smooth jelly like texture. It reminds me of Kuih Lapis as I can also have fun peeling and eating them by the layers