When CNY Becomes Simpler, But More Meaningful

My parents no longer do elaborate CNY preparations like they did in the early 1980s, when my late maternal grandmother was still around. Back then, pre-CNY preparations meant trips to Ipoh Old Town to buy dried goods and waxed meat. My parents and grandmother even made their own Chinese sausages. I still remember vividly how they were made — actually quite simple, but incredibly time-consuming. The sausages had to be dried under the hot sun for a couple of weeks. A few days before CNY, some of the homemade sausages would be gifted to relatives.

My grandmother would also stock up on CNY snacks — and the now-demonized soda. In those days, we only got to drink soda once a year, during CNY. The drinks came in glass bottles, packed in wooden crates. My favourites were Fanta Grape, Fanta Orange, and Fanta Strawberry. After finishing the drinks, we’d return the empty bottles to the sundry shop owner.

Dad would also bring us to Super Kinta and let us “throw anything we wanted” into the shopping cart. It truly felt like the best days of our childhood — imagine kids loading the trolley with chocolates, chips, and candies, once a year without limits.

Fast forward more than 40 years, and our CNY preparations are much simpler. We no longer eat much waxed meat as it’s considered unhealthy. Soda is long gone, and sugary snacks are no longer a staple.

But some traditions remain.

My mum still makes cookies every year, no matter how tired she is. And dad must have his customary CNY fruit cake matured in brandy. This year, mum only made two types of cookies — her signature butter cookies using Golden Churn butter, and green pea cookies. She and dad also baked fruit cake using her 50+ year-old recipe. And of course, mum still insisted on decorating the house with CNY decor.

Dad has also scaled down the number of dishes for reunion dinner this year. He is 83 now and gets tired more easily. He insists on cooking all the dishes himself, except for the Yee Sang which was always restaurant-bought.

For my siblings, my mum, and me, it’s no longer about what’s on the dining table. It’s about the togetherness of family that matters most.

I can only hope my parents will be around for many more years, so we can continue celebrating CNY together 💕

Check out the video of our CNY preparation, Eve and 1st day of CNY here: https://www.facebook.com/reel/787338240563419

Our Eve of CNY dinner and brunch on Chor Yat, all home-cooked by dad:

Reunion dinner: Yee Sang with crispy fried salmon skin from Restaurant Sun Marpoh, abalone + broccoli + fatt choy + fish maw + dried oyster, steamed cod fish, steamed Chinese sausage + liver sausage, braised bearded chicken with yellow wine, black fungus and scrambled egg, braised yam with pork belly and blanched yau mak with fried garlic oil. There was also a big pot of lotus root soup.

Stir-fried vegetarian noodles for brunch on Chor Yat.

Chinese New Year Day 7 - A Spoonful of Memories Across Generations

Today is Yan Yat — the birthday of all humankind, also known as Everyone’s Birthday. It falls on the 7th day of Chinese New Year.

Since I was a child, my late maternal grandmother would cook fish and chicken porridge topped with fresh lettuce on this day. The dish is called Yue Sang Gai Jok. It was something I looked forward to every year. She would also fry fermented bean paste with garlic as a savoury condiment for the porridge. Grandma came from Guangdong, China, and was an amazing self-taught cook.

After she passed on, my dad took over the tradition. Without fail, he continued cooking fish and chicken porridge every 7th day of CNY — but I was rarely around to taste it. I missed it year after year.

This year, being back at my ancestral home, I finally got to enjoy his porridge again — my first bowl in more than a decade. Dad slow-cooked a rich pot filled with fresh grouper, abalone, prawns, dried oysters, pumpkin and chicken. Just before serving, he placed raw lettuce at the bottom of our bowls and poured the hot porridge over it. It was deeply comforting and incredibly delicious.

A little history behind this tradition:

Fish is an important dish during CNY as it symbolises abundance and prosperity. It represents having a good start and a good ending to the year. Elders also believe that feeding children porridge on the 7th day of the Lunar New Year helps them do well in their studies.

Being able to taste this again, in the same home where my childhood memories were made, feels extra meaningful this year. Some traditions may be simple, but they carry love across generations.

Do you have a special tradition for the 7th day of CNY? I’d love to hear it 💗

Our Yan Yat porridge today, cooked with rice, millet, grouper fish, prawns, abalone, dried oysters, chicken, pumpkin, carrots and served with raw lettuce. 

My dad gave me this bowl where the 'liu' (ingredients) are more than the porridge.  

2026 Chinese New Year

CNY felt different this year — in the best way. For the first time in years, I’m celebrating the entire 2 weeks of CNY back in my hometown, and with that came something I didn’t realise I had been missing so deeply: family reunions.

For so long, I missed gatherings with my dad’s siblings — my uncles, aunties, and cousins. Life in KL made those moments rare. But this year, I had it all again. I saw relatives I hadn’t met in years, and there was something incredibly heartwarming about picking up conversations as if no time had passed.

On the 2nd day of CNY, my girls suggested Korean food for dinner. Alycia did a quick Google search and found Daorae Korean BBQ Restaurant, which is just a short drive from my parents’ house. I later learned that Daorae is the largest Korean restaurant chain in Malaysia, with 11 outlets nationwide. Dinner was fantastic — sizzling meats, warm soups, ginseng chicken soup, endless side dishes — but what made it truly special was having all three of my girls around the table with me. Moments like that feel extra precious these days. They returned to KL with their dad the very next day, and the house felt noticeably quieter.

On the 4th day of CNY, my cousin from Cameron Highlands treated us to a sumptuous lunch at San Poh Restaurant in Pasir Pinji. The food was wonderful, but what made it memorable was the laughter and the endless catching up with cousins I hadn’t seen in years.

Growing up, until my early twenties, my dad would take us up to Cameron Highlands every CNY. I used to dread those trips — the winding mountain roads gave me terrible motion sickness, and I often ended up throwing up. When I moved to KL, I was honestly relieved that those trips stopped.

But funny how life comes full circle.

Now, I find myself missing those journeys — the reunion dinners, the noisy gatherings, the simple joy of being surrounded by cousins, uncles, and aunties. The things we once took for granted often become the memories we cherish most.

This CNY reminded me that while traditions may change, what truly matters is being present — whether around a steamboat table in Cameron Highlands, a Korean BBQ grill near my childhood home, or a round table filled with relatives and stories.

What’s a CNY tradition you once had that you now miss? 💛

Watch the video of the celebration here > https://www.facebook.com/reel/1423764812345001

A New Chapter, Same Traditions — Celebrating CNY and Sherilyn at 21

This year’s Chinese New Year felt a little different, yet beautifully familiar in its own way.

On the 1st day of CNY, the three girls and their dad came back to Ipoh. For many years, we would make the annual trip from KL to visit my parents here. But this time, life has come full circle — I’m now the one staying in Ipoh, and it was them who made the journey back home. It felt both surreal and comforting, like watching a tradition quietly evolve.

What made this reunion even more meaningful is that we were once again celebrating Sherilyn’s birthday. Born on the 8th day of Chinese New Year, her birthday has always been intertwined with festive joy. This year, however, carried extra weight — Sherilyn turned 21 on 16 February 2026, marking a beautiful milestone into adulthood.

We had our reunion dinner at Kok Thai Chinese Restaurant. As always, the celebration began with the sweetest moments first — cake cutting and family photos before the main meal. There’s something about pausing before dinner to celebrate life that makes the occasion feel even more intentional and heartfelt.

True to tradition, Sherilyn received double ang pows again — one for Chinese New Year and another for her birthday. It’s a little privilege she has enjoyed since childhood, and one that makes this season especially magical for her. Chinese New Year will always hold a special place in her heart, simply because it almost always arrives hand in hand with her birthday.

This year, Sherilyn chose her own cake from Ferment Boulangerie in Canning Garden — a strawberry shortcake that was as beautiful as it was indulgent. Light, fragrant, and decadently layered, it was the perfect centrepiece for the evening.

As I sat there watching everyone laugh, eat, and celebrate, I realised that while circumstances may change, the essence of family remains constant. Traditions don’t disappear — they reshape themselves around new seasons of life.

And perhaps that’s the true meaning of reunion: not just gathering in the same place, but carrying the same love forward, year after year. 

You can watch the video here > https://www.facebook.com/reel/1424737755721445

Reunion Season, A House Full of Joy

The house has been unusually lively these past few days — the kind of liveliness that fills the air with warmth and reminds you what home really feels like.

My younger brother is back in Ipoh from KL, and my eldest brother returned from Singapore with his family. Almost everyone is home for Chinese New Year. The past few days have been filled with restaurant meals, long conversations, and the comforting noise of family all around.

With my brother’s 9-year-old twins (a boy and a girl) running about, the house feels even more alive. Their laughter and endless energy bring a kind of joyful chaos I haven’t heard in a long time — loud, messy, but deeply comforting.

And in just a day and a half, my three girls will finally be home.

I can already imagine Haru’s excitement when she sees her three sisters again. This time, all four of my girls will camp in my room — something we’ve never done before.

My heart feels full just thinking about it.

I really can’t wait to see my girls again.

Watch the video here > https://www.facebook.com/reel/1388099185971991

2025: A Year in Review

As 2025 draws to a close, I find myself sitting quietly, looking back at a year that felt like a full lifetime packed into twelve months. It was a year of milestones, tests of faith, emotional turbulence, and hard-won peace. A year that stretched me in ways I never expected — and yet, by God’s grace, I am still standing.

Alycia: A Proud Milestone

The year began with one of my proudest moments as a mother. Alycia finally completed her four years in university and graduated with First Class Honours.  Those four years were not easy — they demanded discipline, resilience, and sacrifice — and she rose to every challenge with quiet determination. Her graduation felt like a shared victory, one that marked the closing of a long chapter and the opening of a brand new one.

Sherilyn: Growth, Grit, and Gold

Sherilyn stepped into her second year of Architecture, a course that is as demanding as it is unforgiving. Balancing studio work, deadlines, and critiques is already a challenge, but she did all that while continuing to pursue her passion for dance.

This year, her hard work paid off beautifully. She won gold medals in several dance competitions, affirming not only her talent but her perseverance. Watching her juggle both worlds with such grit reminded me that passion and discipline, when combined, can carry you very far.

Cass: Strength Beyond Her Years

Cass finally completed her high school journey and sat for her SPM, with her last paper on 23 December 2025. I thought that day would simply mark the end of a long academic chapter — but it turned into one of the most frightening mornings of the year.

At 6am, my phone rang. Cass hardly ever calls me, and when she does, it is almost always because something is wrong. My heart sank before I even answered. She told me she was having UTI symptoms and asked me what to do.

Long story short, she went to school and pushed through her Chinese papers with incredible determination. In between papers, her dad fetched her from school, took her to the clinic, and sent her back again so she could complete her exams. I told her that it's OK if she didn't do well in the paper. What's most important is her health and I reminded her to inform the teachers of her situation.

I thank God deeply for protecting Cass. Thankfully, it did not turn into a full-blown UTI attack. She is still recovering and not fully out of the woods yet, and I continue to guide her from a distance — day by day, step by step. Her strength humbles me more than words can say.

A Year of Clashes and Tests

For me personally, 2025 was a year of severe clashes — emotionally, mentally, and even physically.

From September onwards, I had a minor car accident every single month for three months straight.

• When I didn’t hit anyone’s car, someone hit mine.
• When no one hit my car, my husband grazed my car.
• And when nothing else happened, a nail punctured my tyre.

Can you believe it?!

It felt relentless, as though the universe was constantly testing my limits and patience.

Returning Home to Ipoh

This year also marked a major turning point: planning and finally moving back to Ipoh.

As I mentioned in an earlier post, this was not a sudden or impulsive decision. I had wanted to return to Ipoh for a very long time. I will not go into the details here, but I can say this with certainty — I am glad I am finally back.

I am home, in my birthplace, with my soul cat by my side. And I know, deep in my bones, that Ipoh is where I will stay for the rest of my life.

Choosing Peace, One Step at a Time

2025 was a year of roller coaster rides and emotional turbulence. I still have many inevitable hurdles to cross, and I am under no illusion that the road ahead will be smooth.

But I will deal with them one at a time.

Baby steps. One step at a time.

I will no longer allow anyone to rush me, pressure me, or make me feel terrible for doing what I need to do for myself. I am learning to find peace — with myself, with my decisions, and with the understanding that I do not have to please anyone anymore.

Gratitude and Looking Ahead

What a year 2025 has been.

It was tough, painful, and exhausting — but I thank God that I managed to live through another year. I am grateful for protection, for lessons learned, and for the quiet strength that carried me through even when I felt depleted.

Upwards and onwards, I look forward to 2026 — a year of changes, new experiences and the unknown. I step into it with cautious hope, grounded faith, and a heart that is slowly learning to rest.

I wish everyone a Happy New Year.

May 2026 be a better year for all of us 🙏💝

2025 Christmas Eve Dinner at Hakka Yin Signature, Ipoh

 Our Xmas Eve dinner was at Hakka Yin Signature.

Hakka Yin Signature is our family’s go-to restaurant for authentic Hakka cuisine. Being Hakka ourselves, we truly appreciate the flavours here — especially the abacus yam seeds, which are fragrant, well-seasoned, and you can really taste the yam in every bite.

The black vinegar pig’s trotters are rich and satisfying, while the braised duck with preserved black beans is packed with deep, savoury flavour. On our previous visit during CNY, we also tried the yellow wine chicken, which was excellent.

Prices are very reasonable, and the restaurant is almost always fully booked — so do make a reservation before you go!

Check out my video on YouTube here: 

https://www.youtube.com/shorts/-p5vVx9qFoQ

Braised black bean duck, black vinegar pig's trotters, stir-fried cabbage, and fried fish.

Abacus yam seeds, our family's favorite and by far the best we've tasted.

My loving parents; dad is 82 and mum 79 this year.

Hakka Yin Signature 

54, Jalan Medan Ipoh 4, Taman Ipoh Timur,

31400 Ipoh, Perak

Phone: 017-447 7624

Dongzhi in Ipoh: Where I Wish Time Would Stand Still

Today marks my 11th day back in Ipoh, and honestly, I wish I could stay here forever.

There’s something deeply comforting about being home with my parents — the familiar rhythms, the unspoken understanding, and the quiet joy of simply being. Life here feels slower, softer, and more intentional. I wake up without rush, eat without worry, and fall asleep feeling taken care of in ways that only parents can.

Today is Dongzhi, the Winter Solstice — a day about reunion, warmth, and family. And my dad, as always, marked the occasion by cooking up an absolute storm.

True to his nature, he refused any help in the kitchen. Cooking is his domain, and he likes full control of the entire process — from planning to chopping to seasoning. We’ve learned to respect that. So we let him be, happily. My role comes after: mopping the floor, cleaning the stove, washing the dirty kitchen slippers, and helping with the dishes. My younger brother Roy chips in too, tackling the dirty dishes alongside me. It’s teamwork, just in different stages.

Dad cooked my absolute favourite — rice wine chicken with black fungus and fried egg, using two whole thighs of bearded chicken. The meat was firm, flavourful, and deeply comforting, the kind of dish that feels like a warm hug in a bowl.

He also steamed a beautiful white pomfret, stir-fried snow peas with fish paste and garlic, sautéed baby bok choy, and cooked a big, nourishing pot of beetroot soup with sweet corn, arrow root (fun kok), pork ribs, and red dates.

Mum contributed too — she cooked parboiled basmati rice infused with blue pea flowers from our garden, turning a simple staple into something quietly special.

It was such a lovely dinner — one of those meals where the food is wonderful, but the company makes it unforgettable. Sitting at the table with my parents and brother, sharing stories and laughter, I felt an overwhelming sense of gratitude. These are the moments that truly matter.

I did wish, though, that my three daughters were here with us today. Dongzhi is, after all, about togetherness.

We didn’t make or buy any tong yuen this year — we’re honestly not fans of glutinous balls. But yesterday, my eldest daughter Alycia, who’s in KL, surprised us in the sweetest way. She ordered desserts from the famous Douba Dessert Shop and had them delivered to us via GrabFood.

There was black glutinous tong sui with tong yuen, herbal jelly with boba and taro balls, mochi, and tau foo far. We enjoyed every bite — not just because they were delicious, but because they came with love. Even though she’s far away, she remembered us, thought of us, and found a way to be present.

That gesture filled my heart.

This Dongzhi, I’m reminded that family isn’t just about being physically together. It’s about thoughtfulness, care, and showing up — in meals cooked, floors cleaned, desserts sent, and love quietly expressed.

And here in Ipoh, surrounded by my parents, my brother, and the memories we’re still creating, I feel exactly where I’m meant to be.

Desserts ordered by Alycia in KL and delivered to us in Ipoh by Grab Food yesterday.

Rice wine bearded chicken with black fungus and fried egg.

Stir fried baby bokchoi and snow peas with fish paste.

Beet root + sweet corn + corn silk + arrow root (fun kok) + pork ribs + red dates soup boiled in the slow cooker for over 6 hours.

My brother and dad splashed extra hard liquor into their bowl of rice wine chicken.

A Slightly Different Chinese New Year 2025

This year's Chinese New Year (CNY) was slightly different from our usual tradition. Typically, we travel back to Ipoh on CNY Eve or the first day of CNY. However, with my hubby needing to work on the first day, we only made the trip on the second day of CNY. While it felt a little strange not kicking off the new year in Ipoh, the celebrations were still filled with family, food, and treasured moments.

A Vegetarian Tradition

On the first day of CNY, instead of my mother-in-law preparing her customary vegetarian dish at home, this year, my hubby's Aunt Wendy volunteered to host the gathering at her house. Ever since I married into this family, this vegetarian dish has been a cherished part of the first day of CNY. In my own family—the Yong family—we have a similar tradition but with vegetarian fried meehoon. My late paternal grandmother used to make the most delicious version of it (with a soy sauce dipping of fresh shallots, chillies and sand ginger), and ever since she passed away, my papa has carried on the tradition.

While it was lovely to have the gathering with hubby’s family in KL, I couldn’t help but feel nostalgic for the times we spent in Ipoh on the Eve and first day of CNY. Hopefully, next year we can revive this tradition, though it will depend on the SPM exam dates since Cass will be sitting for her exams. If the dates fall around CNY, we’ll have to stay put in KL.

Journey to Ipoh on the 2nd Day

We left KL at 8:30 am on the second day of CNY and were grateful for the smooth traffic on the highway. The drive took only 2 hours and 10 minutes, which was a relief. Alycia and Sherilyn opted to take the train instead—Sherilyn, still nursing her backache, preferred the comfort of a train ride over a car journey.

Upon arriving in Ipoh, we dropped off Haru at my parents' house. After setting up her litter box and making sure she was comfortable, we headed straight to the Stadium food court to hunt for brunch. While many stalls were closed for the holidays, we still managed to enjoy a variety of local delights: porridge with pig innards, meehoon in tomato soup with pork chop, fried fish and pork paste, Pai Ti with braised turnip, Tosei, Indian rice with dishes, and refreshing Ice Kacang.

Family Favorites and Reunion Dinner

After brunch, we collected Sherilyn's birthday cake from JJ Swissroll in town. Then we made quick stops at the famous Woong Kee bean curd stall to get takeaway tau fu far and Yoke Fook Moon restaurant for dim sum for those at home. 

Our reunion dinner that evening was at Exquisite Restaurant again (we had it in this restaurant too last year), where we indulged in an 8-course feast, including the traditional Yee Sang toss. Sharing this meal with my parents and brothers was one of my favorite moments of the day. These family meals remind me how precious our time together is, and I cherish the laughter and love shared around the table.

Reflecting on Family and Traditions

CNY 2025 may have been slightly different, but it was still filled with heartwarming traditions, delicious food, and the company of loved ones. I hope for many more such celebrations in the coming years, where I can continue to share meals and memories with my parents, brothers, and my own growing family. Here's to keeping traditions alive while embracing new changes as life evolves. Wishing everyone a prosperous and joyous Year of the Ssssnake! 

Lunch of 'Jai' (vegetarian dish) on Chor 1 at aunt Wendy's house (two units below ours).

From the Stadium food court - Indian Nasi Padang, chicken chop, tosei and Pai Ti. 

From the Stadium Food Court - Ice Kacang, porridge with pig innards, fried fish & pork paste, tomato soup mee hoon with pork chop.

Stadium food court - many stalls, including all of our favorites, were closed.

At the Woong Kee bean curd stall to get takeaway silky smooth tau fu far with tong yuen.
Address: 32-38A, Jalan Ali Pitchay, Taman Jubilee, 30250 Ipoh, Perak

Chor 2 reunion dinner at Exquisite Restaurant - pan-fried big prawns, suckling pig, shark's fins soup and braised chicken in truffle sauce.

Braised abalone with broccoli, fish maw and mushrooms, clay pot lap mei rice and dessert of snow fungus + red dates + dried longan and lotus seeds.

Celebrating Papa’s 81st Birthday at Grand Imperial Restaurant @ BSC

After more than five years, our family gathered once again to celebrate Papa’s 81st birthday. The last time we were all together for his birthday was back in 2019, or maybe 2018. I can't remember. This year, we decided to mark the occasion with a memorable dinner at the Grand Imperial Restaurant @ BSC, a choice that turned out to be perfect in every way.

A Joyous Reunion

The night was filled with excitement as we came together to honor Papa on his special day.  Seeing all of Papa’s children and grandchildren in one place was truly heartwarming, a moment we had all been looking forward to.

A Feast Fit for a King

The menu for the evening was carefully chosen to include some of Papa’s favorite dishes, and the Grand Imperial Restaurant did not disappoint. The meal began with a 3-season platter, featuring a delightful assortment of especial appetizers that whetted our appetites for what was to come.

Next came the highlight of the evening, the suckling pig. This wasn’t just any suckling pig; it came with a playful twist. The pig was adorned with sunglasses and a cigarette, and when the waiter lit up the pebbles on the plate, there was fire which created a dramatic cloud of smoke, making it look like the pig was puffing the ciggie. It was a fun and unique presentation that brought smiles and laughter to the table. I didn't manage to snap a photo of the pig on fire as everyone was too mesmerized watching the 30-second spectacle.

We were then treated to a luxurious dish of braised abalone with sea cucumber and mushrooms. The abalone was tender and flavorful, complemented perfectly by the rich sauce and the earthy mushrooms. 

The steamed New Zealand orange roughy fish that followed was cooked to perfection, its delicate flavor enhanced by the light soy sauce and fragrant herbs. The fish was so fresh that it practically melted in our mouths.

No birthday celebration is complete without longevity noodles, and ours were served with a generous helping of seafood. The noodles were long and unbroken, symbolizing a wish for a long and healthy life for Papa.

Sweet Endings

For dessert, we enjoyed a traditional red bean tong sui and crispy Chinese pancake. The warm, sweet red bean soup was comforting, while the pancake added a delightful crunch to the end of our meal. Of course, there were also the customary longevity peach buns, a symbol of good fortune and prosperity.

Papa’s birthday cake was a moist chocolate cake from Alexis Bistro, his favorite. Papa has always been a fan of chocolate cakes, and this one was no exception. The rich, velvety chocolate was a hit with everyone. In addition to the chocolate cake, hubby surprised us with a jelly cake featuring auspicious dolls of the God of Longevity, gold ingot, and longevity peaches made of jelly. The intricate design and vibrant colors of the jelly cake were impressive, and it tasted as good as it looked.

A Night to Remember

The food at the Grand Imperial Restaurant was fantastic, each dish was prepared to perfection and served with impeccable timing. The service was outstanding, with the staff attentive to our every need. They played a significant role in making the evening special, ensuring that everything went smoothly.

But more than the food and the setting, what made the night truly special was the company of family. We laughed, shared stories, and created new memories together. 

As we sang “Happy Birthday” and watched Papa blow out the candles on his cake, we couldn’t help but feel grateful for this moment. Celebrating Papa’s 81st birthday was a beautiful experience, one that will be cherished for years to come.

We are already looking forward to the next family gathering and hope it won’t be another five years before we all come together again. Here’s to many more birthdays, celebrations, and moments of happiness with Papa and the entire family.

Photos were taken from my mum's Facebook page:

Sharkfins soup served individually.

Chocolate birthday cake from Alexis Bistro, Jelly cake, and longevity peach buns.

Yummy jelly cake.

Birthday boy feeding his darling.

Papa gave out ang pows to everyone at the dinner, including my mil. 
Second photo on the top right - papa and Mum shared a piece of cake with their mouths 😍

Pre-Birthday Celebration For Dad

Thursday, 8 August 2024

This past week, my family gathered in Kuala Lumpur for a special occasion: my dad’s 81st birthday. It was a rare opportunity for our family to come together, with my parents traveling from Ipoh and my older brother’s family joining us from Singapore. They arrived on Thursday, ready for a few days of celebration, great food, and cherished memories.

For our first dinner together, we went to Fatty Chun Restaurant at Old Klang Road. Known for its “tai chow” style cooking, this semi-al fresco restaurant never failed to deliver delicious dishes. The ambiance might be casual, but the food tasted like it came from a high-end eatery.

We ordered eight different dishes:

1. Steamed Village Chicken 

2. Steamed Egg 

3. Deep-Fried Yam Basket 

4. Stir-Fried Stinky Beans 

5. Steamed 

6. Stir-Fried Green Vegetables 

7. Stir-Fried Lala 

8. Braised Egg with Prawn Meat and Broccoli 

To top off the meal, we had a unique dessert of deep-fried yam sticks with caramelized sesame seeds. The dessert was not only unique but also incredibly delicious, providing a sweet and crunchy finish to our meal. This dessert came on the house.

Our favorite steamed village chicken with ginger paste dipping sauce.

Deep-fried yam basket with koo lo yoke (sweet and sour pork).

Steamed chicken egg + century egg.

Stir-fried stinky beans

Stir-fried lala

My favorite braised egg white with prawn and crab meat alongside broccoli.

Steamed fish.

On the house dessert - deep-fried yam sticks with caramelized sesame seeds.

Friday, 9 August 2024

The next morning, we headed to Bread & Brew Café for breakfast. This newly opened café in Taman Desa has a sprawling layout and a menu that caters to various tastes. We indulged in a range of breakfast items:

• Sourdough Toasts with Caramel Kaya and Butter – The caramel kaya was rich and aromatic, a delightful way to start the morning.

• Scrambled Egg with Sourdough Toasts – Classic and comforting, this dish was a crowd-pleaser.

• House-made Mushroom Soup – Creamy and flavorful with plenty of chopped mushrooms in every spoon, perfect for the slightly cooler morning.

• Caesar Salad with fried chicken breast – Fresh, crisp, and flavorful, a light option among the heavier dishes.

• Cinnamon French Toast with Raspberry Puree and Bacon Served with Pistachio Cream – A unique mouthwatering combination of sweet and savory.

• Avocado Toast – Toast served with pureed avocado, baby spinach, sunny side up, and feta cheese.

• Coffee – Rich and aromatic, a perfect accompaniment to our breakfast spread.

We thoroughly enjoyed the food and the relaxed atmosphere at Bread & Brew Café. It was the perfect setting for a leisurely breakfast with my loved ones. 

Our dinner was at Haidilao hotpot in Bangsar. Hubby chose Haidilao as he wanted my parents to experience the top-notch service of the waiting staff with an element of surprise each time, something that Haidilao is famous for. Their crew singing and dancing for the birthday boy or girl with a slice of complimentary chocolate cake is also why many people choose Haidilao to celebrate their birthdays. 

Sourdough toast with avocado puree, baby spinach, sunny side up, and feta cheese

Crispy sourdough toast with caramel kaya and butter. Simple and satisfying.

Sawadeekap omelette with sourdough toast. This is a Thai-style omelette. 

Caesar salad with crispy fried chicken breast.

Cinnamon French toast with raspberry puree and bacon with pistachio cream.

House-made mushroom soup with croutons

My younger brother treated us!