Bad day, good day, sick, healthy, rich or poor, I’m game for gelato or froyo anytime!
My latest gelato pig-out was a record of 12 different flavours at one go just last Sat at the spanking new Stickhouse at Sunway Pyramid.
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I met an enterprising and talented young lady recently. Her name is Yin, and she’s a cake designer and accomplished baker.
And yes, her business model is the usual “bake from home, sell it online/word of mouth” operation.
Sounds cliche? Well, it did come across to me as such at first too. Being a foodie and an active socialite, I have met many self taught bakers, online desserts entrepreneurs & even artisanal/cake designers (as they call themselves) during functions and parties. I didn’t think much about it at first, but after the initial 5-7 encounters and my subsequent failed attempts to order from them, the magnitude of their businesses dawned on me.
Undeniably, PH Pastry House is a lovely, lovely place.
From the moment I stepped onto the grounds of this quaint and pretty bungalow everything had appeared promising; from the colourful decor on the walls to the water elements running round the bungalow and the spacious cafe seating. I was immediately put at ease and a smile lighted up on my face.
I’m a lover of froyo and I have tried almost all the froyo chains in KL. From the usual suspects of Tutti Frutti, Snogurt, MooCow and Spoon, MooCow remained my firm favourite til today. Prices are reasonable, portions are good and though they only have 2-3 flavours at one time, I love MooCow for its taste and texture; which is to me, perfect as it is not too icy nor creamy.
So here in Pavilion KL, a new-comer to the block is Crumbs, taking over the now shifted-over-to -KLCC Durian Durian (of which I’m pretty fond of as well since the durian ice cream rocks!).
Crumbs which originated from Hongkong has successful build up to 8 branches in Hong Kong within 2 years from the time they started in 2009. Malaysia is the second country to hold the franchisee and Crumbs primary offerings are pure frozen yogurt and freshly baked in-store scones.
Puding DiRaja or Royal Pudding started as a dessert which was specially served to the Royalties of Pahang.
This particular dessert is a specialty from the region of Pekan, Pahang.
The basic ingredients are bananas (of the smaller variety as these are usually sweeter), prune, cherries and cashew nuts. Jala mas (golden threads) which were made from duck egg yolks and sugar (another laborious process) were then sprinkled over the top to dress it up. This pudding is best enjoyed cold.
So in my previous post I was all elated that there is a taiwanese dessert outlet in SS2, where their specialty is adding a raw egg or an egg pudding on your ice (READ about the Ice Bowl, SS2 HERE ) and I had thought that was already quite a noteworthy twist to the taiwanese dessert that we are all so fond of.
I certainly didn’t expect to discover at another dessert outlet; another and perhaps even more of a novelty than raw eggs; a topping of which is aptly named “Yogurt Popping Balls“.
The current desserts fad; or more specifically ice-based desserts is insane.
Though I’m not a fan of the “mango lolo ” , snow ice or taiwanese desserts like Snowflakes, I find myself unable to avoid it, especially so when you’re out with friends, for it has been become a routine (almost like a yumcha culture now), to head to Snowflakes for the after-meal chat.
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UPDATE: Another post on the ultra-delectable Chocolate Blueberry Cheese cupcake! Check it out!
It may not be on the popular Telawi stretch, but location didn’t seem to matter for Belinda Jee’s little gem ” TeaRoom by Bel Jee”.
It was only opened last June but has already gained quite a reputation. Of course it helped that her previous set of of clientele from her home-based designer cake business followed her wherever she goes; and while the little cafe does allow her to serve walk-in guests, I can see that retail has yet to be the core of her business.
TeaRoom by Bel Jee – Wisma Volkswagen, Lorong Maarof.
Yup, this is it. All the space & tables there is for the cosy cafe.
The cafe mainly attracts the working crowd in the vicinity. Taking into consideration the time factor, Bel has cleverly created homely but “fast” food that can be served immediately – or maybe with a bit of reheat. Take for example the pies.
