New Zealand Natural recently hosted a special cooking session at The Cooking House in Desa Sri Hartamas. I just learnt that there are many ways in which people are able to indulge in ice cream such as making dessert out of it! It was truly an eye opening experience. We also got our hands dirty and had some fun creating some icy desserts.

Merkaine from The Cooking House is very nice, sweet, bubbly and animated.

She made everything seem much easier to do than I previously thought. In fact, it was so easy because she had already measured and prepared everything for us beforehand.

The kao-kao-chan pair :p

Dessert No. 1 – Chocolate DeliriousCupcake with Stuffed Ice Cream; using White Chocolate & Raspberry Ice Cream

Ingredients:

Cupcake:
Sponge cake mix
300g chocolate coating (melted)

Chocolate Ganache:
1 cup whipping cream
250g chocolate coverture
1 tsp vanilla essence

Method:

1. Prepare ganache by heating cream over pan and then pour over chocolate coverture.
2. Whisk till all chocolate have melted and smooth
3. Cool and use once texture is pliable.
4. Scoop ice cream into balls and freeze.
5. Use a knife and remove the middle part of the cupcake.
6. Dip ice cream balls into chocolate coating then freeze.
7. Once hard enough, place coated ice cream into cupcake and pipe ganache over.
8. Decorate as pleased.

Let your creative spirits run wild as you decorate the cupcakes.

KampungBoy and his “masterpiece”.

Dessert No. 2 – Tiramisu Ice Cream Stack; using Cookies & Cream Ice Cream

Ingredients:

1 pkt of sponge fingers
2 cups of Espresso coffee
2 cups of whipped cream
Cocoa powder for dusting

Method:

1. Pipe whipped cream on the base of the cup.
2. Then place a piece of sponge finger soaked in espresso on top.
3. Then top with Cookies & Cream ice-cream.
4. Repeat and lastly top with whipped cream.
5. Dust with cocoa powder and serve!

Tadaa!  The end product which resembles the real, alcoholic tiramisu so much.

This is definitely my favourite recipe because for some creepy reason, the combination of just whipped cream+cookies & cream ice cream+sponge fingers taste like tiramisu so much! Without mascarpone and Bailey’s Irish Cream!

The “K” Brand Tiramisu

Dessert No. 3 – Chilled White Chocolate Mousse; using Chocolate Ecstasy Ice Cream

Ingredients:

White Chocolate Mousse:
180g white chocolate, broken into small pieces
250ml cream
1 egg white
1 tsp vanilla extract

Almond Brittle:
250g whole almond with skin (roasted)
450g white sugar

White Chocolate Mousse method:

1. Double boil the white chocolate till melted and smooth.
2. Set aside to coo before using.
3. In a mixing bowl, beat cream till stiff and then whish egg white till resemble a meringue.
4. Fold in the cream and egg white together with vanilla extract and white chocolate cream.
5. Pipe white chocolate mousse onto a cup, then scoop chocolate ice cream and finally top with almond brittle.

Almond Brittle Method:
1. Melt sugar in a small pot till the color resembles a caramel tint.
2. Pour onto the almond placed on a parchment paper.
3. Let it cool and break to use.

With nice presentation and a “can’t go wrong” recipe, the chilled white chocolate mousse is great for small, intimate home parties.

NZN ice cream were given a sweet, new twist with these dessert creation. The plus point is, they were made so easy that everyone can attempt this at home. Thanks again, to New Zealand Natural for the fun filled afternoon.

KAMPUNGBOYCITYGAL/KAMPUNGBOYCITYGAL - A MALAYSIAN FOOD & TRAVEL BLOG

It’s that time of the year again. When the moon is at its roundest, children light lanterns and families devour mooncakes that symbolizes reunion. This year, Tai Thong introduces 5 new mooncake flavours that become an instant hit in the market.

Tai Thong mooncakes comes with four collectible boxes based on four seasons of a year – Spring, Summer, Autumn, Winter. The aluminum box makes a great treasure box and I’m going to stuff it with my knick-knacks and priced possession.

I absolutely adore my autumn themed box simply because nothing is more synonymous with the mid autumn festival than the mooncakes.

A two-piece mooncake box is also available. Corporate box is available with 6 assorted mooncake flavours and 3 bottles of instant bird’s nest drink.

From top left: Golden Honey Grapefruit with Pineapple for Summer, Snowy White Lotus with Sesame & Custard for Winter, Wholesome Wheatgrass with Single Yolk for Spring, Savoury White Lotus with Shrimp Sambal for Autumn.

Tai Thong Mooncake is one of the oldest mooncake brands around in Malaysia but Group Executive Chef Yiu Wing Keung never fails to come out with all the innovative mooncake flavours. I’m truly amazed!

These mooncakes makes great gifts to friends and families of all races because they have been certified HALAL by JAKIM.

The Wholesome Wheatgrass with Single Yolk is one of my favourite; it has a refreshing hint of wheatgrass and makes a perfect combination with the egg yolk. A health aficionado would love the Golden Honey Grapefruit with Pineapple; it is fruity, citrusy and not too sweet. Another favourite of mine being the Snowy White Lotus with Sesame & Custard. The Savoury White Lotus with Shrimp Sambal is a very brave and bold combination. Shrimp sambal replaces traditional egg yolk as the centre filing, which gives you a sweet and (slightly) spicy sensation. You’ll either love it or hate it.

For more information on Tai Thong’s mooncake, check out www.facebook.com/taithong and click LIKE to access more information. Participate in “The Sweetest Snapshot Contest” to win great prices such as dining vouchers, Ipad2s and Iphone4s.

The contest runs from 11th July – 4th September 2011 (8 weeks in total). For Weeks 1-7, fans are to take a photo of ANY of the new mooncake boxes, post it on the Facebook contest app together with a caption ‘I love Tai Thong Mooncakes because…’ in less than 25 words. 5 posts with the most votes in that week will go on to the next round where internal judges will select the most creative photo and caption as winner. For Week 8, the same rules apply with the exception of photo requirement: fans are to take a photo of ALL of the new mooncake boxes.

Easy peasy right? Enjoy Tai Thong mooncake and win your way to exciting prizes now!

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Mooncakes are an indispensable part of the Mid-autumn Festival and the varieties that we see out there can’t get any better. One good example is Shou Xin Fang 手信坊, a Taiwanese confectionery that came out with a wide varieties of cute and creative mooncakes.

桃小町礼盒 (RM 48)

Mrs Jeannie Lee from New Formosa Restaurant passed us two boxes of Shou Xin Fang mooncakes as souvenirs and we were attracted by the pretty packaging instantly. Do note that this is not an advertorial, we are just too eager to share them with you!

The mochi gift box consists of four decadent flavour: Blueberry, Mango Peach, Chocolate with Cherry, Strawberry. I love the soft, almost gooey chewiness of the mochi skin. Take a bite to reveal a myriad of ingredients beneath those pretty mochi skin – layers of flavored cream, cake base and fruits. Every bite is pure pleasure!

Chocolate with Cherry

Blueberry

Mango Peach

Strawberry

Assorted Blossom Mooncake (A) 雪月御兔 (RM 93) is a premium giftbox with 5 varieties of pastries and dessert.

桂花香柚 Osmanthus with Pomelo Filling Cakex 4
芋头酥 Taro Cake x 4
凤黄酥 Pineapple with Salted Egg Yolk Cake x 2
阮玉酥 Pineapple with Mochi Cake x 2
方杯芒果冻 Mango Jelly x 4

The individually packed pastries with different filling, all dressed up in pretty packaging.
From left: Taro Cake+Osmanthus with Pomelo Filling Cake, Pineapple with Mochi Cake+Pineapple with Salted Egg Yolk Cake, Mango Jelly

I like the taro cake, pineapple with salted egg yolk cake and mango jelly the best. We found the osmanthus with pomelo filling cake and pineapple with mochi cake a tad too sweet for our liking.

Shou Xin Fang’s mooncake is available for sale at New Formosa Restaurant, SS2. To reserve, please call 03-78751894/7478. 20% discount is applicable for all KampungboyCitygal’s readers. Remember to call to for booking, look for Wendy and mention KampungboyCitygal. (thanks aunty Jeanie!)

New Formosa Restaurant
46 Jalan SS2/24
Petaling Jaya.
Selangor.

KAMPUNGBOYCITYGAL/KAMPUNGBOYCITYGAL - A MALAYSIAN FOOD & TRAVEL BLOG

The bubble tea craze first hit Singapore and Malaysia in early 2000s but its popularity waned after a few years. The famous Taiwanese drink is making a come back in a big way this year. We have Gong Cha, Cha Time, KOI (in Singapore) and the latest player who joined in the game is Ochado.

Ochado have exclusively brought in a new Japanese concept milk tea which focuses on Japanese brewing skills, with the freshest and most natural ingredients. Located at Tokyo Street Pavilion, this is the first OCHADO store in Malaysia.

tea leaves on display

signature drinks

Roasted Milk Tea with Pearls (RM 7.90, large).

We opted for the roasted milk tea after reading through the vast menu. The roasted tea, together with milk is yielding a fragrant, aromatic cup with a refreshing flavor. The tea is rich, and comes with an inviting aroma and taste. However, as we gulped down the cup real quickly, the final 1/3 bit became too diluted as too much ice cubes were being placed inside.

Ochado – definitely better than Chatime, quite different from Gong Cha and can’t still quite beat KOI. Our two cents

Ochado
Pavilion Kuala Lumpur
Lot No. : 6.33.00 & 6.34.00, Level 6
168 Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia

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Few weeks back, we were invited to a Godiva event, where we had the privilege of being a chocolatier (ahem) for a day. The event also opened our eyes to a little history on Godiva’s chocolate and how it was made.

Godiva Chocolatier was founded 80 years ago in Brussels, Belgium when master chocolatier Joseph Draps founded a chocolate company that was named in honor of the legend of Lady Godiva. Many hundreds year ago, the respectable Lady Godiva took up a challenge from her husband, Lord Leofric that if she rode naked through the streets and the people of the city remained inside, the taxation on the poor would be lifted. And of course, the people did close their shutters, as promised. Hence, Joseph Draps lines of chocolates that represents the timeless qualities of passion, style, sensuality and modern boldness was named after Lady Godiva.

Do you know that Godiva Pavilion KL is the world’s very first Godiva cafe?

Ciki, Suanie and Citygal…

Pic credit to Ciki

The cafe offers a wide range of confectionery products including chocolate assortments, truffles, fudge, toffee, chocolate bars and seasonal novelties.

There are also cakes and macarons where you can choose from the counter to go along with your coffee/tea.

Luxurious truffles anyone?

The event kicked start with a showcase of Godiva’s dessert selection. We were also being fed with some finger food before we make our hands dirty making some chocolate goodies.

chocolate macarons

Surprisingly, the macarons were not too sweet! The shell broke and shattered immediately we put em’ into our mouths and the inner part of the macaron was so soft and moist!

*blink*

Our chocolate tasting session began shortly after Yazeed, the brand manager of Godiva gave us an introduction on Godiva Chocolate.

Do you know that like wine, chocolate connoisseurs explore all the delicious details of their favourite food by the look, the smell and the taste.

We started with some mass-produced chocolate that contains much less cocoa and fats other than cocoa butter, hence the light/minimal hint of cocoa taste. The surface of the chocolate appears to be mottled and matte due to uncontrolled crystallization of cocoa butter.

Good chocolates should have a glossy shine, with a strong smell of cocoa butter and melt easily in your mouth without sticking all over.

The bloggers were given opportunities to learn about tempering chocolate. This is the technique used to melt and cool chocolate so it sets firm and shiny at room temperature. We also dip, decorate and package our chocolate treats into our own gift box.

melt the chocolates…

make our own chocolate lollipops…

the finished products…

chocolate fondue in the making…

Ciki, Su and Citygal…

KampungBoy reviving his childhood memories with these chocolate lollipops…

with the gorgeous Kimberly…

with Su, my dedicated team mate who does most of the work (hehe)…

Godiva is also debuting The Ramadhan 2011 Collection with three different sizes of beautifully wrapped hampers – Jubilee, Impression and Jewel de Nile. The selection of chocolates and gift boxes were carefully hand picked.

Thanks to Godiva for having us up for such a fun and well organized event!

Godiva Chocolatier Cafe
Level 2
Pavilion
Jln Bukit Bintang
Kuala Lumpur
Tel: 03 – 2142 5252

KAMPUNGBOYCITYGAL/KAMPUNGBOYCITYGAL - A MALAYSIAN FOOD & TRAVEL BLOG

I know, I know! This must be the “n”th reviews that you have read about Plan B in the past few weeks or so. I promise to make it short and sweet.

Word spreads just as fast as bush fire because Plan B looks like it’s crowded ALL the time, at least in peak hour. Well, what’s not to like about Plan B?

It is an experience to simply browse through the extensive selection of pastries and breads displayed at the island and savoring the beautiful delicacies inside the glass dome cake stand. Tempting customers by the front door is a large glass display of jewel-like displays of mouth watering desserts.

simple menu with dog clips

The furniture and decor had a sort of vintage industrial feel to it. We spotted some old school black round electrical sockets, chandeliers made of steel pipe, and the wall mounted TVs were playing black and white P Ramlee movies.

Watermelon Lychee & Lychee Lime (RM 8 each). These drinks reminds me very much of my favorite thirst quenchers from Delicious Cafe.

Moroccan Lamb Meatballs with Spaghetti (RM 19) in smoky eggplant and tomato sauce. The meatballs were amazingly juicy and delicious, and the pastas were well coated in a delightful tangy tomato pasta sauce. What a tantalizing combination!

Spicy Crabmeat Linguine (RM 19). There’s a lot of briny and sweet crab in our simple pasta dish. The clever use of kaffir lime and lemongrass gives it a subtle yet crisp citrus taste. And the flavor of the spicy prawn oil is very pleasant.

Duck Confit Ciabatta (RM 24) with caramelised onions, radicchio, watercress & toasted walnuts. It was another main course that we thoroughly enjoy but the chef is a little too stingy on the duck confit.

We had such a hard time picking a dessert, everything look so good! We settled with a Chocolate Fudge Cake (RM 10) but it was a bad choice! Imagine sweet fudge on top of a very sweet cake, it was just too sweet. And the inside of the cake was stale.

Macadamia Caramel Cheese Cake (RM 13). Light, creamy and nutty, the cheesecake was a crowd winner. However, I find the price a little too steep for its dainty size.

CL, LP & me. My hot friends (on the left) are both single and available!

Plan B is brought to you by the ex owner of Delicious Group, who is currently running the BIG group, who also owns Canoodling and For Goodness Sake. They seems to have the winning recipe in running a F&B business. I love the food, the concept and the ambiance that Plan B creates. However, I hope that the management can do something to improve the quality of the restaurant service. Service was painfully slow, and we had to continuously ask for water, cutlery and menu.

Plan B
Gr Floor, Bangsar Village I.
Opens from morning to 10pm.

KAMPUNGBOYCITYGAL/KAMPUNGBOYCITYGAL - A MALAYSIAN FOOD & TRAVEL BLOG

<3 welcome to our home sweet home <3

We had an inaugural tea party with the girls. All you need is a 3 tiered high tea rack and some dainty sweet treats.

Aiwei in deep concentration, making sure that everything is perfect.

Ribena Longan & Earl Grey all the way from Chelsea, England.

Kimbab, made with love by Wen Ching.

Canape, a special creation by Chris & Christine

Hokkaido chiffon, Aiwei‘s signature dessert.

Hailam Mee, dabao-ed by KBCG

and some roti babis from Yut Kee.

the happy, jovial girls.

An afternoon filled with plenty of food, happy smiles, chat, jokes, and laughter.

KAMPUNGBOYCITYGAL/KAMPUNGBOYCITYGAL - A MALAYSIAN FOOD & TRAVEL BLOG

precious that comes in a little brown box

RT Pastry House, a Taiwanese bakery is so famous that they need no further introduction. Other than the outlet in Danau Desa, they have another two outlets located at Subang Jaya and IOI Boulevard.

I love their cheese cakes; the blueberry cheese cake (RM 4.50) to be specific. It is lighter than usual, but the cheese flavor is very rich and intense. And for some reasons, blueberries always go well with cheese.

Their azuki green tea bread & cake (RM7) is very good but it comes with a very short shelf life. It has to be consumed within three days. Easy peasy, we can do it within a day!

Birthday cakes were delicious and reasonably priced too. This one was RM 38 I think.

RT Pastry House

7-0-7, Jalan 3/109F,

Danau Business Centre,

Taman Danau Desa,

58100 Kuala Lumpur.

Tel: 03-79819106

B6-G, SS15/4D

Subang Jaya

Tel: 03-56211758

KAMPUNGBOYCITYGAL/KAMPUNGBOYCITYGAL - A MALAYSIAN FOOD & TRAVEL BLOG

I’ve never been to England but I’m head over heels in love with English Tudor style cottages after my stay in a beautiful tudor style bed & breakfast in Taiwan.

I’m glad that we have smokehouse here in KL; a cozy restaurant that exudes old English charm. The Smokehouse has came a long way. They started out in Cameron Highlands as Smokehouse Hotel & Restaurant and followed by the Ye Olde Smokehouse in Fraser’s Hill. In 1992, The Smokehouse made its debut in Jalan Yap Kwan Seng and last year Datuk Woo decided to relocate it to Bangsar.

Other than traditional English grubs such as beef wellington and yorkshire puddings, the Smokehouse in Bangsar takes pride in their extensive Thai menu. Our first thought was “Thai food in such a beautiful English setting?” but breathed a collective sigh of relief when we found out that their Thai chefs were previously with Rama V. That would give us some quality assurance.

The interior of Smokehouse screams beautiful taste.

Antique audio player, antique mirrors, antique silver,  fancy pottery, glassware, fireplaces and old pictures are to be discovered in every corner of the premise.

I can just sit here all day, sipping tea and reading a book provided that the fireplace is not lit up (it’s 30 degree Celsius out there!).

Let’s go to the food part, shall we? The restaurant manager, Dennis recommended Mieng Kam (RM15) to whet our appetite before the mains . The parcels were beautifully presented in shooter glasses. We added a bit of sauce on top, ate it on one bite and let the taste explode in our mouths.

Grilled Mushrooms with White Wine Sauce – RM15. The mushrooms were made extra flavorful with a little white wine and crushed garlic bits.

Chor Ladda – RM15. The blue colored flower shaped dumplings were beautifully presented. I loved the sweet-savory taste of the minced chicken and peanut filling but the skin was too thick for my liking.

Poo Nim Tod – RM18. The crispy soft shell crabs were deep fried to perfection. One bite into these crispy soft shell crabs relinquishes a subtly sweet taste and slightly soft centre.

We also had some some highly refreshing Hoegaarden for a hot, sticky afternoon.

“I can haz this beer”

One of our main courses were the Roast Lamb Shank (RM32). It was incredibly flavorful, succulent and fork-tender.

Beef Wellington – RM48. It requires a tedious preparation as the beef tenderloin were coated with pâté and duxelles, which is then wrapped in puff pastry and baked. It is a very special dish on its own but I thought the beef was lacked of flavor and texture.

Roast Sirloin of Steak with Yorkshire Pudding – RM38. Yorkshire Pudding is just so English!! It was light and airy, and the bottom was nice and crispy. The roast sirloin of steak too, was perfectly moist, tender and delicious.

The Chicken & Mushroom Pie (RM28) was one of the crowd’s favorite. The pie filling was so creamy and tasty while the pie crust stayed flaky and crisp. The chef has done his marvel by turning a simple pie into such a beautiful dish.

Signature Thai style Fried Rice.This delicious Thai fried rice features baby shrimp, shredded egg and bits of chicken as well as some healthy greens. Mix everything together, give it a good stir and enjoy the delicious fried rice.

Grilled Cod Fish – RM38. This delicious grilled cod was tender and buttery while the skin came out crackly crisp. Absolutely divine!

a long table feast!

Smokehouse’s version of Mango with Sticky Rice is top notch! The mango had a firm, velvety flesh and oozing with juice. The sticky rice had a creamy texture around a chewy center and the sesame seed gave it a delicate, aromatic flavor.

Bombe Alaska (RM28) is an intriguing dessert. The waiter splashed a generous amount of dark rum over the meringue layer of Baked Alaska with ice cream and sponge cake inside. Lights are then turned down and the whole dessert is flambeed while being served. It was deliciously light, not overly sweet and a perfect finish to be meal.

How could we missed out Smokehouse’s signature afternoon tea set, a three-tiered platter of exquisitely prepared sandwiches, scones and delicate pastries? The scones were light, flavorful and made from real butter. These were amazing! Seriously, the best scones. Try one.

While there are some misses (and more hits!) in the food that we had, I would still recommend this restaurant to any body who wish to have good food at good prices. Smokehouse is a great place to enlighten your taste buds with traditional British food and desserts, as well as some delectable Thai cuisine.

The Smokehouse
67, Jalan Telawi 3,
Bangsar Baru, Kuala Lumpur.
Tel: +603 2288 1510
Business hours:
Weekdays -11am to 12am
Weekends – 11am to 2am
(located next to Chawan & Madam Kwan’s)

KAMPUNGBOYCITYGAL/KAMPUNGBOYCITYGAL - A MALAYSIAN FOOD & TRAVEL BLOG

Snowflake Pavilion is having a BUY 1 FREE 1 promotion until 31 January 2010! Don’t miss it!

My colleague inadvertently introduced me to this dessert place in SS15 that is manned by her friends – a Taiwanese husband and Malaysian wife team. The dynamic duo has been working on the menu and the recipes prior to the opening of their brainchild – Snowflake. The husband even worked in one of the dessert places in Taiwan to learn how to operate a restaurant. And now they have opened a second outlet in Pavilion Mall within a year; this is a true recognition of the care and effort they put into making the dessert place a special place for guests to stay and dine.

I managed to persuade KampungBoy to give the place a try by telling him that Snowflake’s Taro Ball is as good as the one from Jiufen, Taiwan.  The Pavilion outlet is more like a kiosk, unlike the spacious setting in SS15. Once you have placed your order, the waiting staff will give you a cute device – beeping UFO. It will beeps and vibrates to let you know that your desserts are ready!

We had the Snowflake Bestseller (RM6.50) with grass jelly, grass jelly ice , taro balls and creamer.

Add creamer to taste

Stir the cream lightly with a spoon.

And proceed to dig in! The taro balls were pleasantly chewy with a light hint of yam; almost as good as those taro balls from 阿柑姨芋圓 Ah Gan Yee Taro Balls in Jiufen, Taiwan. The grass jelly and grass jelly flavoured shaved ice was really refreshing and cooling. Snowflake’s desserts are perfect for someone who is looking for something not too sweet and a quick cool down from the scorching heat.

Snowflake
No.61A, First Floor,
Jalan SS15/8A,
47500 Subang Jaya,
Selangor.
Tel: 017-623 8966

P4.01.00 & E4.01.00
Pavilion KL
168 Jalan Bukit Bintang,
55100 Kuala Lumpur.
(outside Padini Concept Store)

KAMPUNGBOYCITYGAL/KAMPUNGBOYCITYGAL - A MALAYSIAN FOOD & TRAVEL BLOG

I remembered having a first taste of JJ Swiss Roll at a friend’s place few years back and I was really impressed with the varieties. Since then, JJ Swiss Roll has expanded to 3 outlets and the one nearest to me is actually this “shop” (more like a kiosk with chiller and all) located at the back corner of De’ Mouth, a Chinese restaurant.

I went back home few months back, with a mission at hand – to complete m’dam Christine and m’dam Ivy’s order. I got them two rolls each. Using only fresh fruits and vegetables, the maximum shelf life of these swiss rolls is 3 days. I like the light and fluffy texture and the generous fillings of cream and assorted nuts.

From L to R: fresh chempedak, coffee walnut, chocolate hazelnut. Thus far, my favourite of em’ all is coffee walnut, followed by chocolate hazelnut and fresh chempedak. I don’t really fancy the one with fresh durian cream because it smelled and tasted like dodol instead of fresh durian pulp. The cream cheese variation was too plain and “light” to my tasting.

From L to R: fresh durian, pumpkin cream cheese, green tea cream cheese.

Other Variations:

(RM15/roll)
Carrot Cream Cheese
Banana Cream Cheese
Pumpkin Cream Cheese
Spinach Cream Cheese
Green Tea Cream Cheese
Chestnut Puree

(RM12/roll)
Chocolate Hazelnut
Coffee Walnut
Fresh Chempedak
Fresh Durian
Fresh Strawberry
Fresh Mango
Fresh Yam
Fresh Sweet Potato
Juicy Corn
Chocolate Mint
Dragon Fruit
Wolfberry
Black Sesame
Green Bean
Prune

(RM10/roll)
Pandan Custard
Blueberry Filling

(RM8/roll)
Butter Cream (Pandan/Vanilla)

On the prowl for great entrepreneurial ideas? This might be it. I hope someone from KL will steal get inspired and start doing the same thing.

JJ Cakes@ De Mouth Restaurant
No 12, Jalan Raja Permaisuri Bainun (Jalan Kampar),
30250 Ipoh, Perak, Malaysia.
Tel No : +605-255 9933, or +6016-520 9933/+6016-559 7933 (Jennifer Liau)
Opens daily until 10pm at night.

The other JJ Cakes Outlets :
1)Lean Sean Heng (M) Sdn Bhd @ 39 Jalan Tokong, Ipoh Perak, Malaysia.
2) Inn Cafe @ No 107, Jalan Pengkalan Barat, Taman Shatin Baru, 31650 Ipoh, Perak, Malaysia.

(Information from J2kfm)

KAMPUNGBOYCITYGAL/KAMPUNGBOYCITYGAL - A MALAYSIAN FOOD & TRAVEL BLOG

Tim Pan Kor Kor, a new addition to the already happening row of shop lot in SS2 besides KTZ (reviews here & here), Sanbanto & A Little Dim Sum Place.  We were there with the sweet duo, Christine and Chris on a relatively quiet weekday night but the place was crowded. A good sign that the food must be good? Apparently not.

We tried their signature Mango Hor Fun on our previous visit to their Kepong outlet, so we settled for Mango Cheong Fun (RM instead. Enticing? The “fun” is actually some coconut flavored jelly that gave a nice and bouncy bite, a nice contrast to the juicy and meltingly soft flesh of those mango cubes.

a closer look

The Walnut & Peanut Sweet Soup 核桃露 + 花生糊 (RM3.50) was rich, creamy and aromatic but the Black Sesame Sweet Soup & Rice Balls 芝麻糊 + 汤丸 (RM 4) gave a weird bitter after taste.

My Sago with Watermelon 西瓜西米露 (RM5) was nowhere near KTZ’s version.

Our order of Mango Pancake (RM3.50 per piece) was a huge let down. The skin was too thick, and it was overladen with cream instead of mangoes.

Durian Pancake (RM4 per piece). Again, overwhelming amount of cream. I want my durian please.

While Tim Pan Gor Gor is good with their signature dessert such as Mango Hor Fun and Mango Cheong Fun, there remains considerable room for improvement for the other items. However, it was just my personal opinion and I do not defer anyone from visiting them ;p.

甜品哥哥
Tim Pan Gor Gor
No: 36, Ground Floor,
Jalan SS2/63
47300 Petaling Jaya.
Selangor D.E.

KAMPUNGBOYCITYGAL/KAMPUNGBOYCITYGAL - A MALAYSIAN FOOD & TRAVEL BLOG

Lot 3.13.00 & 4.12.02
Level 3&4 Pavillion
168 Jalan Bukit Bintang
55100 Kuala Lumpur

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Alexis Bistro & Wine Bar, a place that has been blogged to death. Beautiful cakes, extensive wine list, jazz performances; there isn’t any reason to hate Alexis though. I just realized that I have not written anything about this uber cool place despite having numerous tea sessions here.

Thanks to MAS, we had a great buka puasa session one week before Hari Raya with the presence of Red Mummy and Iza. Red Mummy is cute and bubbly as usual, in contrast to Iza’s usual quiet self. :p

Besides desserts, some old flavors such as Sarawak Laksa, Mee Siam and Chicken Rice are really good. Same goes to Jon’s hearty Nasi Campur that comes with almost everything.

Roasted Lamb Cutlet with Couscous. As for the cutlets themselves, the meat was juicy and delicious but the cutlets were quite fatty with limited meat. And what happened to the serving size? For RM 68++, we are getting only two small and pathetic looking lamb cutlets.

KampungBoy’s Wagyu Beef Cheek (RM 58++) was fantastic! Slowly braised for long hours, it melted like butter on the tongue with the soft gelatinous layers of fat sliding down.

How could we missed the infamous tiramisu with cognac (RM 15++) ? Coated with a layer of caramelized mixed nuts, it provides a contrasting texture to the soft inner layer of sponge cake infused with coffee liquer. Such a perfect ending to our meal. On a separate note, does SuChan still provide Tiramisu to Alexis? Just curious

Alexis Bistro & Wine Bar
Lot f209 1st Floor
The Gardens
Mid Valley City
Lingkaran Syed Putra
59200 Kuala Lumpur
T +603 2287 2281

KAMPUNGBOYCITYGAL/KAMPUNGBOYCITYGAL - A MALAYSIAN FOOD & TRAVEL BLOG

Hello everyone! While you may be dreading the thought of getting back to the daily grind and wading through the 200 plus emails sent to you, here’s some sweet treat to cheer you up!

Not too long ago, I received some goodies from Cakes for Kicks. It comes with a very beautiful packaging and finished with lovely blue ribbons. Cakes for Kicks is a home based cake establishment run by a humble husband and wife (Su-Mene) team. Su-Mene was trained as a lawyer before starting her own home bakery and made it big.

We left the durian cheesecake (RM 75 for 1.4 kg) sitting in the fridge for a while and it turned out to be amazingly delicious and it had a creamy melt in your mouth feeling. I love biting on the bits of pungent smell and slightly sweet flesh of durian too. The slice of heaven may look plain but the bright burst of flavors might surprise you!

Moist, delicious and light, Su’s carrot cake with lemon cream cheese frosting and glazed walnuts (RM 85 for 1.5 kg) is a clear winner too. Only gripe was that the cream cheese frosting was too sweet for my liking.

Ah, such delicious cakes made with love!

KAMPUNGBOYCITYGAL/KAMPUNGBOYCITYGAL - A MALAYSIAN FOOD & TRAVEL BLOG