An avid supporter of Cielo Dolci, I have always admired the founder for his ingenuity in creating unique yet clever flavours that works.
Cielo’s Nasi Lemak gelato is first in the country and he continues to surprise with unexpected flavours like tau fu fa (soymilk), kedondong, Genmaicha (roasted brown rice + green tea), pineapple tart and popcorn.
UPDATE:
Winners of the 5 vouchers:
1. Justine Leong
2. Kae Ling (meowbii)
3. Evelyn Wuenli
4. Ee Fen
5. Lim Wei Zi
Congrats & email me ([email protected] to make arrangements for your gift! 🙂
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Ice creams NEVER failed to cheer me up.
Like cakes, I must have my weekly dose of this icy, sweet indulgence. It would have been daily dose if it wasn’t for the fact that I have a strict workout regime and my wardrobe only consist of very tight fitting clothes. 😀
PS: Do you know that the NZN outlets now offers FREE SPEEDY WIFI and a book corner? You don’t have to walk and eat your ice cream now.
Sit back, relax, flip through a book/magazine and savour your food/drink/ice cream!
I have been scouting around for good brunch venues to recommend on my blog; preferably somewhere out of the usual congested areas like Uptown Damansara, Bangsar and Hartamas/Publika.
Somewhere cosy yet still bearing the postcodes of PJ/KL.
Could pies be the next food trend in Malaysia?
Waffles are making their presence felt in almost every cafe and some restaurants now and so far KL/PJ has 2 dedicated pie outlets to call its own.
As a Penangite I grew up eating our famous “tau sar pneah” (green bean paste biscuits) and had accepted it as part of Penang’s heritage and culture.
When in Ipoh it was always the kaya puffs.
The very kaya puffs that I personally dislike as the shop is forever crowded, the shopkeepers rude and the puffs overly greasy and sweet.
I only got to know of these meat floss biscuits that is (apparently) synonymous with Ipoh recently. And for the first time in my life, I ate a flaky biscuit with fillings of salted egg yolk, dried BBQ meat and meat floss… and I LIKED IT! 🙂
Hot crispy rolls encasing sweet, thick, mushy, ripe cempedak pulp; best eaten with generous coating of icy ice cream. This is such an original creation isn't it; making clever use of a local…
Always on the lookout for great or unique cakes, I was floored with the Red Velvet and Hummingbird Cake here at the Urbean, Avenue K.
I can’t quite agree that this can be considered “best waffle” but at the very least it has all the basics of a good waffle right; golden with a crisp exterior, while the core remain soft and light. So if you like your waffle crisp and airy, this is it.
