Malaysia

We were stuffed by the end of the meal, but we had to try their durian chendol which was recommended. The bowl is generously filled with beans, chendol, attap seeds, and I liked the authentic gula melaka sauce drizzled on it - nothing like the overly sweet syrup that one usually finds in mediocre chendols. The durian purée was rich in durian flavour, and was so good cold. Bring me back!

The otah was rather spicy for me, but I liked it enough that I was willing to bear with the burn. It was plump, juicy and especially nice when served hot. I haven’t had many otahs due to my weaker spice tolerance when I was younger, but this was pretty good to me!

The chap chye was nicely stewed, where the ingredients had soaked up the gravy sufficiently enough to make it soft but not soggy. This is one of the better chap chyes I’ve had :)

First time having Ayam Buah Keluak and it was really good!! The buah keluak lent an earthy & fermenty taste to the dish, and the gravy was delicious with the chicken and rice. I’m definitely coming back when the covid situation blows over!

This was pretty good. The textural variation was nice - soft stewed turnips, crunchy peanuts and the highlight: crispy fried bits. Would definitely come back again!

Ya Wang serves relatively nice char siew (ours was a rather lean cut that day, but it wasn’t dry) and siew yoke (not too salty!), but the star dish is definitely their herbal duck. It’s tender, juicy and the herbal sauce is simply divine. The sauce has a great balance of savoury, sweet and herbal flavours!

Everything was delicious. My favourite item here was the fried taukee, it was crisp and the stuffing in it was nice and savoury as well. The taupok was nice n juicy, tofu fresh, eggplant was good too.

Unfortunately this is all the way in malaysia so I can’t have it in the near future (sad)