Johor Bahru, Malaysia 🇲🇾

Serious black coffee drinkers gotta have this. The profile is aromatic, rich, and full-bodied. You can taste that solid intensity. It’s said to use a blend of Liberica, Arabica, and Robusta beans to achieve this depth.

Fruity, refreshing green tea with strawberries, rice puffs, milk, and cream foam. Creamy, sweet, and tarty.

Sparkling green tea meets sour plum. Sweet-sourish, crisp, and chill. A fizzy hit that refreshes.

A visually dreamy drink with clean, rich, naturally sweet date flavour. The dates sit at the bottom like sand, a sky-blue milky middle stretches like the horizon, and it’s topped with creamy foam and rice puffs like clouds. A relaxing drink like you're on the beach, sipping away your worries.

Date on the Beach (RM 14.90)
A visually dreamy drink with clean, rich, naturally sweet date flavour. The dates sit at the bottom like sand, a sky-blue milky middle stretches like the horizon, and it’s topped with creamy foam and rice puffs like clouds. A relaxing drink like you're on the beach, sipping away your worries.

Plummy Tea-Ade (RM 11.90)
Sparkling green tea meets sour plum. Sweet-sourish, crisp, and chill. A fizzy hit that refreshes.

Bloody Berry Tea Foam Top (RM 15.90)
Fruity, refreshing green tea with strawberries, rice puffs, milk, and cream foam. Creamy, sweet, and tarty.

Black Coffee (RM 6.90)
Serious black coffee drinkers gotta have this. The profile is aromatic, rich, and full-bodied. You can taste that solid intensity. It’s said to use a blend of Liberica, Arabica, and Robusta beans to achieve this depth.
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🚩MaYa - Asian Fusion Restaurant, 60, Jalan Harimau Tarum, Taman Century, 80250 Johor Bahru, Johor Darul Ta'zim, Malaysia
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At the end of the meal, they gave a complimentary decorated fruit platter. A quiet flex that showed off their knife and artistic skill. Each slice felt intentional, and it was a graceful way to end the bold fusion journey.

Smoky, sweet, tender, mouthwatering boneless chicken drenched in caramelised char siew sauce, then sprinkled with white sesame seeds. It’s great, well-marinated, with strong flavour. The glossy sauce is generous, but very sweet. Each piece bursts with sweet juice in the mouth upon bite.

A daily limited-stock dish that’s worth the wait. The execution is truly remarkable with its presentation, aroma, taste, and bite were all on point. Al dente spaghetti coated in rich, thick, and tangy tomato sauce, decorated with umami miso-glazed fresh king prawn and a crispy prawn head. Loved how the tender, bouncy prawn was easily deshelled with just a fork poked onto the meat and peeled off clean. The noodle’s flavour was locked in, with each bite bursting with taste and surprisingly addictive. You won’t feel jelak about it.

A taste so familiar, yet so new. This bowl comes with chewy ramen noodles, tender homemade chicken char siew, crunchy kikurage, negi, spinach, jammy ajisuke tamago, narutomaki, and sambal. The broth is like a marriage between white curry and tori paitan which results in a rich, creamy, and savoury, yet carrying a local touch of mild spiciness and coconuttiness. Slurp!

Penang White Curry Ramen (RM 28.90)
A taste so familiar, yet so new. This bowl comes with chewy ramen noodles, tender homemade chicken char siew, crunchy kikurage, negi, spinach, jammy ajisuke tamago, narutomaki, and sambal. The broth is like a marriage between white curry and tori paitan which results in a rich, creamy, and savoury, yet carrying a local touch of mild spiciness and coconuttiness. Slurp!

Red Spaghetti with King Ebi Misoyaki (RM 49.90)
A daily limited-stock dish that’s worth the wait. The execution is truly remarkable with its presentation, aroma, taste, and bite were all on point. Al dente spaghetti coated in rich, thick, and tangy tomato sauce, decorated with umami miso-glazed fresh king prawn and a crispy prawn head. Loved how the tender, bouncy prawn was easily deshelled with just a fork poked onto the meat and peeled off clean. The noodle’s flavour was locked in, with each bite bursting with taste and surprisingly addictive. You won’t feel jelak about it.

Barbeque Chicken Char Siew (RM 18.90)
Smoky, sweet, tender, mouthwatering boneless chicken drenched in caramelised char siew sauce, then sprinkled with white sesame seeds. It’s great, well-marinated, with strong flavour. The glossy sauce is generous, but very sweet. Each piece bursts with sweet juice in the mouth upon bite.

At the end of the meal, they gave a complimentary decorated fruit platter. A quiet flex that showed off their knife and artistic skill. Each slice felt intentional, and it was a graceful way to end the bold fusion journey.
.
🚩MaYa - Asian Fusion Restaurant, 60, Jalan Harimau Tarum, Taman Century, 80250 Johor Bahru, Johor Darul Ta'zim, Malaysia
.
.
.
#mehmehfoodventure #mehlicious #tastisfying #mehmehjohor #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burppleJohor #burpplejb #jbfood #jbfoodie #johorfoodie #johorfood #malaysiafood #新山美食 #oishii #美味しい #mayajunglefood #MaYa #MaYarestaurant #AsianFusionRestaurant #japanesenanyang #mayaasianfusion #PenangWhiteCurryRamen #RedSpaghettiwithKingEbiMisoyaki #BarbequeChickenCharSiew

Fragrant coconut rice served with curry chicken, egg, cucumber, anchovies, peanuts, and sambal. The curry chicken had a very local taste which was thick, aromatic, homey, and lemaky. Meat was tender, skin smooth, and the curry hearty and savoury. The peanuts were different from the usual salted roasted kind, theirs were big, round, ball-sized coated nuts with a tad of saltiness. Anchovies were tiny but crispy.

When it comes to nasi lemak, nothing beats Malaysia. It’s a dish that brings nostalgia and a homey vibe. And here at MaYa, their nasi lemak is served in a bento box to add a Japanese feel and a touch of elegance. Fragrant coconut rice is paired with spicy sambal shrimp, egg, cucumber, anchovies, peanuts, and sambal. If you noticed, the rice used is Japanese pearl rice instead of jasmine rice. It’s more chewy, moist, and sticky, rather than fluffy. Personally, I do prefer the classic long-grain jasmine rice, but this version is alright too. It’s like eating nasi lemak in an onigiri version. Their spicy sambal ebi was surprisingly sweet, carried little heat, and was very easy to eat since there’s no shell. The texture was succulent. The sambal in the saucer was quite bold and tangy. The eggs were more like ramen eggs which had a semi-hard white outer, soft wobbly inner, and a jammy yolk within.