Johor Street Food - Part 1

Johor Street Food - Part 1


Johor Street Food is part of the larger tapestry of the cuisine of Johor Darul Ta'zim, Malaysia. This style of Malaysian cuisine is closely similar to that of Singaporean cuisine, albeit with its own character. It's a melting pot of gastronomic influence, largely derived from British, Chinese, Indian, Indonesian, and Malay cuisine. Increasingly, they're also influenced by American, French, Italian, Japanese, Thai, and Vietnamese cuisines. The result is a diverse foodscape that is constantly innovating, exciting and surprisingly delightful.

Traditional Breakfast Set

Food in Johor can be found along the streets in pushcarts or small cafes, in mid-range restaurants, and fine-dining establishments. Malaysian cuisine is largely based around white rice, noodles, and spices, and there is a lot of cross / fusion influences across cultures. Common ingredients used here include coconut, lemongrass, pandan / screwpine leaf, turmeric, white rice, rice noodles, chicken eggs, white sugar, beef, mutton, chicken, anchovy, shrimp / prawn, fish, crab, squid, bean sprouts, eggplant / aubergine, cabbage, cucumber, sweet potato, tapioca, yardlong beans, coriander, ginger, okra / lady's finger, kang kong / water spinach, Chinese cabbage / bok choy, banana, calamansi lime, cempedak, durian, mango, guava, honeydew melon, papaya, pineapple, rambutan, soursop, starfruit, peanuts, and chili.

It's very easy to access street food in Johor Darul Ta'zim, Malaysia, though there are notable enclaves of famous stalls. They're at a crosscroads of increasing commercialisation and the mass production of dishes, yet there still remains a strong bastion of traditional hawkers who uphold the old ways. While there are many one-dish individual meals available, the majority of places are best visited in groups for communal dining.


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The Bak Kut Teh in Johor differs greatly from the dark herbal version in the north of Malaysia, and also differs from the light peppery version towards the south in Singapore. Here, the warm soup / broth is light and delicate, thin in texture but flavourful with robust herbal meaty earthy sweet savoury spice flavour, derived from boiling pork bones in water with garlic, star anise, cassia bark / Chinese cinnamon bark, dried Chinese angelica root (dang gui / female ginseng), gan cao / Chinese licorice root, white pepper, black pepper, light soy sauce, dark soy sauce, white sugar or rock sugar, and dried shiitake mushrooms. Ingredients within the Bak Kut Teh include tender chewy pork ribs with meaty sweet savoury flavour, crunchy enoki / golden mushrooms with vegetal earthy sweet flavour, chewy shiitake mushrooms with vegetal earthy savoury flavour, bouncy button mushrooms with vegetal earthy sweet flavour, springy pork meat balls with meaty savoury salty flavour, and spongy tofu puffs with grainy savoury herbal spice flavour. Optional other ingredients may be added, including dried tofu bean curd skin, pig's stomach, pig's intestines, pig's kidney, pig's liver, pig's skin, and spring onions. Bak Kut Teh is usually served in a large communal clay pot, with side dishes of preserved mustard greens, white rice, braised Chinese cabbage / bok choy, or Chinese fried dough fritters / you tiao / you char kway.

Bak Kut Teh

Bak Kut Teh

Bak Kut Teh

Bak Kut Teh

The simple Banana Cake is celebrated for its soft moist crumbly texture and robust floral fruity earthy sweet flavour. Eaten as a snack or dessert throughout the day, the Banana Cake is made from a blend of ripe mashed bananas, whisked chicken eggs, white sugar or caster sugar, cake flour, baking powder, baking soda, and vegetable oil.

Banana Cake

Banana Cake

Banana Cake

Originating from the Egyptian dish of Ful Medames, the Kacang Phool is a hearty stew of beans and minced meat. Made by slow stewing mashed dried fava beans, mashed baked beans, mashed kidney beans, minced beef or minced mutton, diced red onions, water, powdered cumin, powdered coriander, salt, black pepper or white pepper, fennel seeds, garlic, ginger, curry powder, lime juice, and sliced green chili or red chili. Typically topped with a sunny side up chicken egg, which is mixed in before consuming. The result is a Kacang Phool / Ful Medames stew that has a thick creamy smooth chunky texture, with meaty savoury salty earthy eggy sweet vegetal tangy zesty sour flavour. Served with a slice of fluffy soft thick buttered white bread toast with bready sweet savoury buttery flavour, meant for dipping. This dish is enjoyed at all hours of the day.

Kacang Phool / Ful Medames

Kacang Phool / Ful Medames

Kacang Phool / Ful Medames

The Kway Teow Kia resembles the Kway Chap dish. A variety of braised pig's offals, including pig's large intestines, pig's small intestines, pig's tongue, pig's skin, pork belly, pork loin, hard-boiled chicken eggs, and tofu bean curd, are served in a braising gravy, made with star anise, cinnamon, cloves, garlic, white sugar or rock sugar, light soy sauce, dark soy sauce, shallot oil, white pepper or black pepper, water, and pandan / screwpine leaf. The result is a warm soup / broth for Kway Teow Kia, thin and light in texture with delicate meaty salty savoury earthy herbal flavour. The ingredients are bouncy and tender, picking up the flavours of the braising gravy. Served with a bowl of thin flat rice noodles, the eponymous Kway Teow Kia, blanched and doused with more gravy, carrying a soft chew to texture with delicate grainy earthy salty savoury herbal flavour.

Kway Teow Kia

Kway Teow Kia

Kway Teow Kia

The Mee Rebus from features chewy soft boiled yellow egg noodles with grainy sweet flavour, a bouncy hard-boiled chicken egg with eggy sweet flavour, spongy firm dry tofu bean curd with grainy earthy savoury flavour, crisp bean sprouts with vegetal sweet flavour, and crisp fried shallots with vegetal earthy savoury flavour. Garnished with aromatics including sliced red chili or green chili, lime juice, and parsley, lending a sour zesty tangy bitter hebal spice flavour. The highlight of Mee Rebus is the thick luscious gloopy gravy made with a blend of chicken stock or beef stock, mashed potato or mashed sweet potato, dried shrimp or shrimp paste, fermented soy bean paste, garlic, lemongrass, galangal, turmeric, salt, white sugar, lemon juice or lime juice, crushed peanuts, dried red chili, and optionally candlenuts, coriander, or curry powder, carrying robust sweet savoury salty sour zesty tangy nutty earthy spice flavour.

Mee Rebus

Mee Rebus

Mee Rebus

The Nasi Goreng here is similar to elsewhere in Malaysia, Indonesia, and Singapore. Features rested pre-cooked white rice, chicken eggs, belacan / fermented shrimp paste, shallots, and seasonings, all stir-fried in vegetable oil. Typical seasonings used in Nasi Goreng include a combination of some or all of the following: garlic, salt, kecap manis / dark sweet soy sauce, light soy sauce, dark soy sauce, palm sugar, powdered turmeric, fish sauce, candlenut, tomato ketchup, red chili pepper, or bird's eye chili. The typical Nasi Goreng will carry tender loose dry moist crisp soft wispy textures, with smoky savoury salty grainy eggy sweet spice flavour. Garnishes include juicy cucumber with vegetal sweet flavour, crisp crunchy deep-fried ikan bilis / anchovies with fishy salty savoury flavour, and tender chewy boneless chicken chunks with meaty sweet savoury flavour. An additional wobbly soft sunny side up chicken egg with runny yolk lends eggy sweet flavour.

Nasi Goreng

Nasi Goreng

Nasi Goreng

The base of Nasi Lemak has long-grain white rice infused with coconut milk or coconut cream, water, pandan / screwpine leaves, salt, ginger or galangal, and optionally, white sugar or lemongrass. The result is a warm fluffy moist loose texture, with enticing grainy earthy floral nutty herbal sweet flavour to the coconut rice. The Nasi Lemak is typically served with juicy cucumber with vegetal sweet flavour, crunchy deep-fried ikan bilis / anchovies with fishy salty savoury flavour, firm roasted salted peanuts with nutty savoury salty flavour, a tender wobbly chicken egg either fried or sunny side up or boiled and carrying eggy sweet savoury flavour, and a tender juicy deep-fried bone-in turmeric marinated chicken wing with meaty savoury salty spice flavour. A plate of Nasi Lemak is usually served with chunky grainy sambal tumis / stir-fried chili paste on the side, lending bold sweet savoury salty earthy spice flavour. Rustic versions may be wrapped in banana leaves.

Nasi Lemak

Nasi Lemak

Nasi Lemak

Nasi Lemak

The Char Siu / Marinated Barbecued Pork is a Chinese Cantonese dish, traditionally featuring either pork shoulder, pork neck, or pork belly, sliced into long strips, marinated overnight (or for at least 4 hours), then barbecued over high radiant heat with periodic basting of more marinade. The pork cuts may either be fully lean, fully fatty, or part lean part fatty. The marinade is made with a blend of fermented red tofu bean curd, light soy sauce, dark soy sauce, oyster sauce, 5-spice powder, white sugar or honey or maltose, red yeast rice paste, and white pepper or black pepper. The result is a glossy sheen with slight char to the surface of the Char Siu / Marinated Barbecued Pork, a tender chewy texture, and bold smoky meaty honeyed sweet savoury flavour.

Char Siu / Marinated Barbecued Pork

Char Siu / Marinated Barbecued Pork

Char Siu / Marinated Barbecued Pork

The Siu Yuk / Roast Pork Belly is a Chinese Cantonese dish, featuring skin-on pork belly that is par-boiled then skin pierced, seasoned with salt, white vinegar, 5-spice powder, white pepper, black pepper, garlic, ginger, and white sugar or honey, then air-dried overnight (or for at least 4 hours). The pork then undergoes a 2-stage roasting process, the 1st roast to cook the meat and render down the fat, rested, then the 2nd roast to puff and crisp the skin. The result is an incredibly crispy crunchy texture to the skin of the Siu Yuk / Roast Pork Belly, while the meat is tender and juicy, carrying meaty sweet savoury salty flavour.

Siu Yuk / Roast Pork Belly

Siu Yuk / Roast Pork Belly

Siu Yuk / Roast Pork Belly

The Roast Duck is a Chinese Cantonese classic, with the regional difference being that the dish is served with a herbal gravy. A whole duck is marinated overnight (or for at least 4 hours) with light soy sauce, dark soy sauce, salt, white sugar or honey, 5-spice powder, and white pepper or black pepper, air-dried, then roasted over moderate heat. Separately, the herbal gravy is made by simmering a blend of water, garlic, ginger, dang gui / angelica root, star anise, white sugar or brown sugar, light soy sauce, dark soy sauce, oyster sauce or hoisin sauce, and Shaoxing yellow rice wine. The herbal gravy is combined with the Roast Duck and served. The duck meat will be juicy and tender with a smoky meaty savoury salty flavour, and a crispy light duck skin with salty savoury fatty flavour. The gravy is thin and light in texture, lending earthy herbal bitter sweet flavour.

Roast Duck

Roast Duck

Roast Duck

The Braised Duck is tender with a light chew to texture, and carries meaty savoury earthy herbal salty flavour. Typically served in medium thin slices, with a side of white rice. The rich braising stock for Braised Duck comprise 5-spice powder, light soy sauce, dark soy sauce, white sugar or palm sugar, fish sauce, shaoxing cooking wine or rice wine, water, licorice root, star anise, cinnamon, Sichuan peppercorn, bay leaf, coriander root, dried tangerine peel, galangal, and garlic. The traditional slow braising process is known as '3 dips, 3 hangs', which means the goose is dipped, braised, and hung to air dry, repeated for 3 times, which helps infuse the braising stock into the duck meat.

Braised Duck

Braised Duck

The Roti Canai is also known as Roti Prata in Singapore. The dough of Roti Canai is made from a blend of wheat flour, water, salt, white sugar, condensed milk, whisked chicken eggs, and ghee / clarified butter. It's stretched, tossed, then pan-fried in ghee / clarified butter, and usually squashed several times before serving. The Roti Canai Kosong / Plain Roti Canai version has soft chewy fluffy texture with bready savoury sweet flavour, while the Roti Canai Telur Bawang / Egg And Onion Roti Canai version with fillings of whisked chicken egg and red onions has crisp chewy fluffy texture with bready eggy earthy vegetal sweet savoury flavour. Typically served with a side of curry (either chicken curry or fish curry) for dipping, lending a savoury salty spicy kick of flavour.

Roti Canai

Roti Canai

Roti Canai Telur Bawang / Egg And Onion Roti Canai

Roti Canai Telur Bawang / Egg And Onion Roti Canai

Roti Canai Kosong / Plain Roti Canai

Roti Canai Kosong / Plain Roti Canai

A Traditional Breakfast Set features a trio or quartet of items. There's Toast Bread Kaya / Coconut Egg Jam With Butter, which has crisp soft toasted white bread with smoky bready sweet flavour, spread with sticky kaya / coconut egg jam with earthy sweet flavour, topped with a slab of creamy smooth butter with buttery salty sweet flavour. Sometimes, sticky pandan kaya / screwpine leaf coconut egg jam with floral earthy sweet flavour is used instead. There's Toast Bread Butter With Sugar, which has crisp soft toasted white bread with smoky bready sweet flavour, sprinkled with crunchy white sugar crystals with sweet flavour, topped with a slab of creamy smooth butter with buttery salty sweet flavour. There's Soft Boiled Chicken Eggs, often sourced from local kampung chickens, which are creamy runny in texture and dressed with either light soy sauce or dark soy sauce, and either white pepper or black pepper, resulting in eggy sweet salty savoury peppery spice flavour. There's a drink or beverage, the most common being Kopi / Coffee with fragrant aroma and toasty earthy flavour, or Teh / Tea with mild aroma and earthy flavour. Lovely Traditional Breakfast Set to start the day.

Traditional Breakfast Set

Traditional Breakfast Set

Traditional Breakfast Set

Toast Bread Kaya / Coconut Egg Jam With Butter

Toast Bread Kaya / Coconut Egg Jam With Butter

Toast Bread Kaya / Coconut Egg Jam With Butter

Soft Boiled Chicken Eggs

Soft Boiled Chicken Eggs

Soft Boiled Chicken Eggs

Soft Boiled Chicken Eggs

Toast Bread Butter With Sugar

Toast Bread Butter With Sugar

Toast Bread Butter With Sugar

Traditional Breakfast Set

Traditional Breakfast Set

The White Rice is a staple that accompanies most meals in Johor Darul Ta'zim, Malaysia. To make White Rice, either long-grain or short-grain is rinsed then boiled and simmered, till it becomes soft moist fluffy in texture with grainy earthy sweet flavour.

White Rice

White Rice

The San Lou Bee Hoon was created in Johor Bahru, Johor Darul Ta'zim, Malaysia. Named for the 3-storey shophouse it was created in, this dish features long thin bee hoon / rice vermicelli noodles, stir-fried in a flavourful stock (of garlic, prawn / shrimp shells, light soy sauce, dark soy sauce, white sugar, oyster sauce, sesame oil, and pork lard), pressed into the wok and intentionally scorched till the surface and edges becomes slightly charred. Garnished with whisked chicken eggs, fish cake, sliced pork loin, choy sum / Chinese flowering cabbage, deshelled prawns / shrimp, and served flat (resembling a noodle pancake). Has bold smoky savoury salty grainy earthy sweet flavour, with a crispy crunchy exterior and moist soft interior. The San Lou Bee Hoon is a difficult dish to execute as it has to be edible without being burnt.

San Lou Bee Hoon

San Lou Bee Hoon

San Lou Bee Hoon

A typical American Club Sandwich from Johor Bahru, Malaysia. Features layers of toasted buttered white bread, sliced chicken, bacon, lettuce, tomato, mayonnaise, egg, and cheese. Served with thick cut English chips, tomato ketchup, and chili sauce.

Club Sandwich

Club Sandwich

Club Sandwich

The traditional fusion dish of Hainanese Chicken Chop hails from the combination of British English and Chinese Hainanese cuisine. A large, tender, moist piece of chicken chop is coated in a light bread crumb batter, then deep-fried. It's served coated in a bright, tangy, sweet and sour sauce, garnished with onions and peas. The sauce is thick and bold in taste, making the dish stand out.

Hainanese Chicken Chop

Hainanese Chicken Chop

Hainanese Chicken Chop

The Chee Cheong Fun / Rice Noodle Roll, With Curry Chicken Gravy is a modern fusion Malaysian dish. Featuring thin, slippery sheets of rice noodle rolls, coated in a rich, thick curry gravy of chicken stock, coconut milk, curry leaves, and chili, garnished with steamed chicken slices that have a lovely delicate sweet savoury flavour. The curry makes the dish savoury spicy, with notes of floral earthy. Delicious.

Chee Cheong Fun / Rice Noodle Roll, With Curry Chicken Gravy

Chee Cheong Fun / Rice Noodle Roll, With Curry Chicken Gravy

The Fish Ball Noodles here feature wide, flat egg noodles or mee pok, tossed in a sweet savoury sauce of sugar, dark soy sauce, and pork lard, giving it a slippery texture. The bouncy chewy fish balls and fish cake slices are sweet savoury in flavour, hand made with ikan parang / wolf herring fish. Garnished with fresh lettuce and chili.

Fish Ball Noodles

The Hakka Noodles is a dish of 2 parts. Thin yellow egg noodles are tossed in a dry sauce of peanut oil and pork lard, topped with savoury minced pork meat in a braised pork gravy. It's paired with a thin, clear, soybean soup / broth, filled with lettuce, handmade fish balls, handmade fish paste stuffed tofu beancurd, and handmade fish paste stuffed tofu puffs. There is a soup version, which does away with the minced pork gravy, and serves the noodles within the soup. I personally prefer the dry version of this dish.

Hakka Noodles

Hakka Noodles

Hakka Noodles

The Oyster Omelette differs from the Singapore version, which uses sweet potato starch. The version here lacks any starch, featuring only the fluffy eggy omelette, topped with small oysters, garnished with spring onions, and served with a sharp spicy chili sauce.

Oyster Omelette

Oyster Omelette

The Satay here can be made with either chicken, mutton (goat), mutton (sheep), beef (Malay), or pork (Chinese). The marinade is made by grinding fried shallots, garlic, ginger, pepper, cumin seeds, coriander seeds, fennel seeds, salt, sugar, powdered turmeric, and belachan / shrimp paste. The meat of choice is then marinated in the ground spice mixture. Served with a flavourful ground peanut gravy, notes of savoury sweet nutty.

Satay

Satay

The Braised Tau Kee / Beancurd Skin consists of thin, flat sheets of dried tofu beancurd skin, braised in a herbal soy sauce broth till it turns soft and tender with a light chewy texture. The broth is made from light soy sauce, dark soy sauce, cinnamon, star anise, 5-spice powder, galangal, ginger, garlic, lemongrass, sugar, and oyster sauce. Has a delicate grainy salty savoury herbal flavour. Often served to accompany a meal along with white rice.

Braised Tau Kee / Beancurd Skin

The Mei Cai / Preserved Mustard Greens is made from perserved mustard greens, rubbed with salt and soaked in water for hours, then stewed with garlic and ginger, finished with oil. It has a soft, slightly crunchy texture, with a bold vegetal salty flavour. Often served to accompany a meal along with white rice.

Mei Cai / Preserved Mustard Greens

The Steamed Kampong Chicken consists of a free-range chicken, rubbed with sesame oil and salt, then steamed. It's served in a gravy of spring onions, shallots, ginger, Shaoxing yellow rice wine, white sugar, light soy sauce or dark soy sauce, and water. The chicken meat is tender and juicy, so succulent, with a light salty sweet savoury flavour that makes you crave more. Being free-range, there is less meat on the bones, but you do get the natural sweet taste of the chicken.

Steamed Kampong Chicken

The Black Pepper Crab differs from the version in Singapore, because rather than a dry spice coating, you get a wet, thick sauce / gravy. Intense sharp spicy notes of black pepper, contrasted by the sweet savoury freshness of the crab meat... beautiful.

Black Pepper Crab

Black Pepper Crab

Black Pepper Crab

Black Pepper Crab

The Butter Pork Cubes feature diced cubes of stir-fried pork loin, coated in a tangy sweet sour glaze, with notes of butter and curry leaves that lend a slight kick. Tasty!

Butter Pork Cubes

Butter Pork Cubes

The Clam Soup is notable for its delicate sweet seafood and clam flavour in the thin but tasty soup / broth, flavoured with ginger and spring onions. The stock uses fish bones, giving it a milky look. Fresh locally caught clams are used, and while small, they do have good meat. Nicely sweet savoury herbal, great communal appetizer.

Clam Soup

Clam Soup

Clam Soup

The Salted Egg Squid is a relatively modern Chinese Zi Char creation. Chunks of fresh, bouncy squid pieces / squid rings are stir-fried in a salted egg yolk sauce along with curry leaves. The version here is a dry gravy, almost like a batter, which sticks tightly to the sweet savoury squid rings, giving it an additional depth of salty savoury flavour.

Salted Egg Squid

Salted Egg Squid

Salted Egg Squid

Salted Egg Squid

The Stir-Fried Assorted Vegetables is a typical Chinese Zi Char dish, featuring a medley of vegetables. This usually include the big 4; of yardlong beans, eggplant / aubergine, okra / lady's finger, and petai / bitter beans / stink beans. Accompanied by onions, fried anchovy fish, and a chili paste. Pairs well with white rice.

Stir-Fried Assorted Vegetables

Stir-Fried Assorted Vegetables

The Prawn Paste Chicken has a distinct, unique flavour from being coated in belachan / shrimp paste. The chicken chunks are nicely tender and moist, with decent savoury sharp flavour.

Prawn Paste Chicken

Prawn Paste Chicken

Cubes of Fried Silken Tofu Beancurd, slightly crisp with a nice salty savoury flavour outside, while the inside is soft, wobbly, and clean-tasting. Served with mayonnaise on the side.

Fried Silken Tofu Beancurd

Fried Silken Tofu Beancurd

The Hokkien Mee here resembles the Kuala Lumpur style in looks, but not in taste, being slightly weaker and milder in flavour. Similar ingredients are used, including thick yellow Fujian egg noodles, dark soy sauce, pork, squid, fish cake, cabbage, prawns, and crispy pork lard.

Hokkien Mee

Hokkien Mee

The Honey Chicken Wings feature wok-fried chicken wings, glazed with honey. Due to the heat, the honey slightly caramelises and sticks to the chicken, infusing it with a floral sweet flavour, which is nicely contrasted by the salty savoury flavour of the chicken.

Honey Chicken Wings

Honey Chicken Wings

The Hor Fun is a common Chinese Zi Char dish in Johor Bahru, Malaysia, similar to the versions found in Singapore. It features wide and flat rice noodles, stir-fried with eggs, fish cake, sliced pork loin, choy sum / Chinese flowering cabbage, deshelled prawns / shrimp, bean sprouts, squid, and shiitake mushrooms, until the kway teow noodles take on a smoky char. Served in a seafood or chicken gravy thickened with corn starch.

Hor Fun

Hor Fun

The Stir-Fried Sambal Sweet Potato Leaves feature fresh sweet potato leaves, with a nice soft texture, stir-fried in a mildly spicy sambal belacan gravy. Slightly savoury spicy, yet still very clean-tasting.

Stir-Fried Sambal Sweet Potato Leaves

The Garlic Dou Miao / Garlic Pea Shoots is a simple, straightforward dish of fresh, crunchy stir-fried pea pod tips / pea sprouts / pea shoots / dou miao, cooked with garlic. Flavour is sweet savoury, very clean-tasting and delicious.

Garlic Dou Miao / Garlic Pea Shoots

The Stir-Fried String Beans are notable for being cooked with minced pork, light soy sauce, and chili, giving the soft, tender, lengthy string beans a savoury salty spicy flavour. The string bean vegetables still retain a bright freshness, which is commendable.

Stir-Fried String Beans

Similar to the Hor Fun, the Seafood Kway Teow is instead a premium version of the dish, featuring additional seafood such as mussels, clams, sliced fish, and more eggs, squid, and deshelled prawns / shrimp. Naturally, the price tag is higher as well.

Seafood Kway Teow

Seafood Kway Teow

Seafood Kway Teow

Seafood Kway Teow

Although this dish usually features a pomfret fish, with the Teochew Steamed Catfish In Sour Plum Broth, a whole catfish is used instead. The fish meat is tender and slighty creamy, coming easily off the bone. Flavour comes from the robust soup / broth / gravy, which has pickled mustard greens, pickled plums, tomatoes, ginger, parsley, spring onions, and chili. The soup / broth is good enough to drink on its own, the savoury sour sweet salty tangy flavours are so yummy and delicious.

Teochew Steamed Catfish In Sour Plum Broth

Teochew Steamed Catfish In Sour Plum Broth

The Stir-Fried White Bee Hoon Noodles features thin, long, rice vermicelli bee hoon noodles, stir-fried with cabbage, bean sprouts, choy sum / Chinese flowering cabbage, eggs, squid rings, prawns / shrimp, pork loin, and chili. It has a smoky savoury peppery flavour profile, a bright burst of flavour on the palate. Very addictive.

Stir-Fried White Bee Hoon Noodles

Stir-Fried White Bee Hoon Noodles

The Otak-Otak Bun is made with the signature otak-otak / spicy fish paste, stuffed and baked within a soft, fluffy bun. You get the sweetness of the bread, then the savoury spicy flavour of the otah.

Otak-Otak Bun

The Coconut Bun has a soft, fluffy bun that is so easy to tear, stuffed with a sweet filling of dessicated coconut infused in gula melaka / palm sugar. This gives it a sweet earthy floral taste, yet it lacks a little moisture.

Coconut Bun

Coconut Bun

The Chili Crab Dip With Man Tou Buns features hot, crisp outside fluffy inside, man tou buns. Meant for dipping in the tapas style chili crab gravy, which is sweet savoury in taste from the use of tomato ketchup and chili. Not as spicy as the Singaporean version.

Chili Crab Dip With Man Tou Buns

The Cheese Fries feature piping hot, crisp shoestring fries. The long, thin fries are dressed in a drizzle of mayonnaise and cheese sauce, served with tomato ketchup and chili sauce on the side.

Cheese Fries

The Chendol Ice Cream is a modern dessert, featuring the traditional classic chendol dessert ingredients of rice flour jelly infused with pandan / screpine leaf juice, gula melaka / palm sugar, red beans, corn kernels, but replaces the coconut milk and shaved ice with scoops of coconut and lemongrass ice cream. This shifts the dessert away from a liquid beverage / soup, to more solid. Appeals to most with its pretty looks and traditional taste.

Chendol Ice Cream

Chendol Ice Cream

The Coconut Ice Cream, Teh Ijo Ice Cream are modern desserts, usually served in cafes.

Coconut Ice Cream, Teh Ijo Ice Cream

Coconut Ice Cream, Teh Ijo Ice Cream

Coconut Ice Cream, Teh Ijo Ice Cream

The Cheesecake White Chocolate & Dark Chocolate is an American inspired dessert cake. The cheesecake has a lovely, rich, creamy, luscious texture, with sweet notes from the white chocolate, tempered by the slightly bitter notes of the dark chocolate. Decadent.

Cheesecake White Chocolate & Dark Chocolate

The luscious and moist Cake Chocolate Banana has rich milk chocolate flavour, studded with sweet slices of banana, layered with a thick chocolate ganache. Fruity sweet and robust, a very good dessert cake.

Cake Chocolate Banana

The Chocolate Cake Entremet has a soft, moist, dense texture, with rich chocolate flavour. The combination of different types of chocolate (dark, white, milk) give this dessert cake a layered depth of bitter sweet flavour. Feels so indulgent.

Chocolate Cake Entremet

Chocolate Cake Entremet

The Tofu Cheesecake is light and moist in texture, with a delicate sweet flavour that is contrasted by the sour tangy flavour of the lime zest. This dessert cake is made with silken tofu beancurd, and it sits on a buttery, crumbly graham cracker crust. Nicely done.

Tofu Cheesecake

Tofu Cheesecake

The Waffle Fruits feature a crisp, crunchy buttermilk waffle base, topped with a medley of fresh seasonal fruits including blueberries, strawberries, peaches, and kiwi fruits. Served with a scoop of creamy vanilla ice cream and fluffy whipped cream, along with maple syrup. Drizzle the maple syrup over this vibrant dessert, and indulge.

Waffle Fruits

Waffle Fruits

The Classic Cold Rose Latte has a smooth, robust body of espresso coffee and milk, with a delicate floral rose flavour overlaid. Served chilled, it's so refreshing.

Classic Cold Rose Latte

Classic Cold Rose Latte

A cup of Coconut Water is refreshing and cooling on a warm day, and usually features young coconut meat within. Not as commonly sold along the streets as compared to other places in the country.

Coconut Water

You don't always get strong, robust coffee in Johor Bahru, Johor, Malaysia, but the scene is gradually improving and opening up. This Latte Original is really good, bold notes of espresso coffee with roasted earthy flavour.

Latte Original

A strong Piccolo Latte, an intense perk-me-up with deep, robust flavour.

Piccolo Latte

The Cham is a beverage that is made from a blend of coffee, tea, and milk, giving it a robust earthy roasted flavour.

Cham

A glass of cold Milo is perfect for a warm day.

Milo

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