The peanut Scones reminds me fondly of our local delight, muah chee! Light, slightly crumbly and totally irresistible, the scones belie the simplicity of their ingredients. I enjoyed the buttery fragrance that comes with every bite, and the crunch that the chopped peanuts lends to the chewy scone for a change in texture. I feel they are a perfect pairing with hot chocolate, tea, or coffee, whichever hot beverage that you fancy. ☕️

These scones are delicious 3 bite treats, or lesser, if you stuffed them in, but good things are meant to be slowly devoured 😌 An ideal complement to your midday break, you'll find these treats a delight, without feeling a heavy food coma attacking you once you're done with it and back to work.⁣

Orh Nee Mochi has got to be my favourite in the mochi series! Yam and butter play off each other in this scone, which manage to be light and decadent at the same time. Every mouth promises a myriad of flavours and textures, thanks to the buttery crust, subtly sweet and smooth yam paste along with a chewy, stretchy mochi. Heat it up for the best experience, which had me devouring them one after another in quick successions 👅

Essentially good ol' classic chocolate chip cookies amped up with hazelnut, sea salt and candied orange for an extra touch of flavour! Walking the line nicely between crunchy and chewy, the edges boasted a nice crisp, while the center is soft and ever so lightly chewy. I would have personally preferred it if they do without the nuts, though I think that helped with the texture since the nuts gave it an extra crunch.⁣⁣ Laced with a smattering amount of sea salt, it added a savory component to this cookie, but what I truly enjoyed was the subtle, citrusy element from the candied orange, which added depth and I do wish there were more of it to go around.

Absolutely lovely and utterly delicious, chocolate and lime play off each other in this scone, which manage to be light and decadent at the same time. The fragrance of lime was noticeable, but not overpowering, lending a refreshing contrast to the sweet chocolate. 

It takes a few out of the ordinary ingredients to bring a simple bake like a scone from potentially boring, to memorable. And in this case, it was the incorporation of earl grey and figs. The aromatic scent of earl grey was apparent, and I particularly like the flavour of it, subtly sweet and the chewy fig does add a certain charm to it. This is my parents' preferred option of the three scones they tried!

This irresistible golden scones is delicious on its own without any bells or whistles, and easily made it to my favourite of the lot. Biting into this lightly crisp scone will reveal a moist and fragrant interior which serves as the perfect vehicle for the butter cream accompanying it, or you could opt for a dollop of jam or flavoured butter (Bordier anyone?) for one of those 'ahhh' moments. Perfect pairing with tea!

While basque burnt cheesecake may be nothing new to most of you, they certainly serve up a mean one. It may not be photogenic at all, without all the bells and whistles that usually accompanies a cake, but this cheesecake with its scorched surface can be hard to resist (and hella hard to photograph 😂)

Flavoured with imported vanilla (look at those vanilla specks!), this is intensely creamy, seemingly biting into melted cheese, with the texture of a cake only appearing towards the end. Made with a special blend of 4 types of cheese, the flavour profile was surprisingly light and well balanced. If you're looking for a very rich dessert, you've found it!⁣

If pork ain't your jam, they do offer Chicken as well, which is seasoned with salt and pepper, and comes with your choice of carbs.

Their Sarawak Laksa w Tiger Prawns is very unassuming. Unlike its name, other than just prawns, there were also a plethora of other ingredients such as their signature fried pork, omelet shreds, fried tau pok, cucumber and fish cake slices. The pork belly was nice touch, but got soggy really quickly, which is nothing out of the norm. My only qualm for this dish is for the prawns to be peeled for easier consumption!

If you are looking for a more filling meal, you'd be glad to know that the Fried Pork comes with your choice of carbs - white rice, kuey tiao, noodle. We opted for the kuey tiao and since we took some time to photograph it, it had clumped together by then. However, I doused some of the soup from the Century Egg Dumpling into my bowl and it was back to a slippery mess - in a good way! The essence had been absorbed by the kuey tiao by then, giving off robust flavours with every bite.

Originating from humble beginnings, Ah Yen was first founded in the 40s' in Sandakan, a small town in Sabah. Since then, the recipe has been passed down generation after generation like a heirloom, to the current third generation owner.

I've had the luxury to try some of their signature dishes. Take the Sandakan Fried Pork for example, it's marinated with red fermented beancurd before being thrown into the batter and finished off via deep frying. The end result is a plate of flavourful and crispy fried pork that'll leave you wanting more.

With Taiwan opening up their borders, many of you may be flying there for holidays. But for those of you peasants like me whose either out of money or out of annual leaves, this may be a good option for you!

The mee sua and lu rou fan were pretty basic and nothing out of the norm but the sides and bubble tea were what attracted me most. The Marinated Oyster Mushroom, albeit plain looking, was anything but. Savoury and tasty, they were pretty addictive and had me popping them into my mouth in quick successions. The Salted Chicken was fried to a crisp golden brown and spots a light crunch with every bite. The batter weren’t too thick either, with a decent chunk of meat with ar h mouthful.

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