Fourth generation dessert maker Ricky Kan takes pride in his traditional Chinese dessert recipes that have withstood the test of time. Adorned with old photographs and lion dance decorations, this spot is prime for when you want to impress a date or show a friend around town. Stone mills passed down from Ricky's great-grandfather sit in the centre of the shop, and are used daily to grind black sesame and peanuts for their Chi Ma Wu (black sesame soup, RM3) and Fa Sang Wu (peanut soup, RM3). Aromatic with a smooth finish, both bear a mellow sweetness provided by the addition of boiled rock sugar. These sweet soups can be quite filling so if you can't decide which one to get, jazz things up with a Cha Wu (RM4) — a yin-yang combination of the two. Finally, there is their Tang Tan (steamed egg custard, RM3). Restoran Ruby is one of the only places in KL that still makes this old-time dessert from scratch. Available both hot and chilled, the smooth egg custard strikes the balance between firm and wobbly in a ceramic bowl. Pro tip: Ricky recommends the hot tang tan.
Avg price per person: RM5