Travel +60 🚌 Malaysia, Truly Asia 🇲🇾 JB

The matcha came smooth but leaned light, not as bold as expected. Pistachio milk added creaminess, though the nutty flavour itself was faint and didn’t really stand out. Sweetness was gentle, keeping the drink easy to enjoy but overall the flavours felt average. Portion was fixed at small size with normal ice 》RM15.90

The toast came golden and crisp with gooey cheese pulling through the middle. The chicken luncheon added a savoury bite. Flavours were average, decent enough to enjoy though not a standout compared to their heavier sets like mee siam or rendang 》RM6.90

The ayam goreng mee siam set comes with fried chicken leg paired with dry vermicelli and a fried egg. The fried chicken leg was the highlight, crisp with spiced crumbs that gave a savoury crunch in every bite. The sambal on the side brought sharp heat, cutting through the richness and tying the plate together. Portion was generous and filling, making it a hearty plate 》RM14.50

Picked a spread of skewers from the huge variety available, grilled with spice for a smoky touch. Flavours leaned average, not the best but the strengths are clear with the sheer range of choices, extensive sauce station and the cheap price at just RM1.10 per stick. It was pretty crowded on my visit yet service stayed quick 》RM14.30 / 13 Sticks

The sweet potato yam wheel cake came warm in its thin golden shell crisp at the edges and soft inside. The filling was generous with earthy sweet potato and creamy yam layered together. Natural in sweetness and smooth in texture, each bite carried a gentle contrast of crispy skin and soft filling 》RM7.90

Got this as a late‑night option. The bee hoon came dark and glossy with a gentle savoury depth from prawn and pork stock. Each strand was smooth and well coated with bits of greens, egg and meat tucked through for balance. The charcoal wok hei gave it a subtle smoky lift. Service was friendly and quick, making it an easy supper plate 》RM13

📍 Chuang Shi Ji Hokkien Mee
18, 7/10, Persiaran Austin Heights, Taman Mount Austin, 81100 Johor Bahru, Malaysia

The broth was gentle in flavour, carrying a natural savoury sweetness from pork and fish. Kway teow had a smooth and slippery bite. My bowl came with thick and fresh fish slices, tender pork slices, meatball and fishball. The full spread can also include pork kidney, liver and even oysters but mine kept to the basics. Service was brisk and efficient with orders reaching the table quickly despite the crowd 》RM11 / Medium

📍Tua Thow Restaurant 大头粿条汤
Jalan Tun Abdul Razak (Susur 4), Taman Bakti, 80100 Johor Bahru, Johor Darul Ta'zim, Malaysia

Rice came laid over banana leaf, sambal rich and red coating the drumstick with a depth that clung to each bite. Chicken was tender, soaking up the spice without being too heavy. Beef rendang added a darker, slow cooked richness, while cabbage and tempe gave freshness and crunch to balance the plate. What stood out beyond the food was the way it was served, portions handed out in quick military style efficiency that kept the long queue moving without fuss 》RM11

📍Mat Corner Nasi Ambang
22, Jalan Padi Mahsuri 13, Bandar Baru Uda, 81200 Johor Bahru, Johor Darul Ta'zim, Malaysia

Crispy yam dumpling came with honey roasted pork tucked inside, the crust is light and flaky with a savoury‑sweet filling. Shrimp dumplings were plump though I would have preferred the skin a little thinner. Steamed spareribs were tender and savoury.

The roasted combination platter stood out with char siu carrying caramelised edges and a tender bite, roasted pork belly offering crisp crackling with a good fat‑to‑meat balance and dang gui duck that was tender with a subtle herbal aroma. Noodles with greens had a springy bite and a savoury sauce that paired well with the richness of the roasts, tying the meal together without overshadowing them. Altogether, the roasts felt like the centrepiece with dim sum dishes adding variety and balance around them.

Crispy Yam with Honey Roasted Pork 》RM4.80
Shrimp Dumplings 》RM10.80
Steamed Spareribs 》RM10.80
Roasted Combination Platter 》RM68
Noodle 》RM3.80

The pot began with clams and aromatics fried over charcoal, garlic and ginger sizzling before Hua Diao wine was poured in and set aflame. That quick stir‑fry gave the broth a smoky base and once the soup was added, it bubbled with a full kilogram of lala. The clams were generous and plump, their briny sweetness steadying the richness of the wine and aromatics. We could also add seafood, meat or vegetables at different prices, building the pot to taste. The flames and bubbling broth made the table lively, though queues form early and waiting is part of the ritual but the layered flavour and lively preparation make it feel like a supper worth the patience.

Dai Tao Signature Soup 》RM38 (1KG Lala)

The bun arrived warm with a golden crust that had a gentle crumble on top. Inside, it was soft and fluffy, and instead of being filled, the butter and condensed milk came on the side. Spreading the cold butter into the bun while it melted against the warmth gave a rich bite, and the condensed milk added sweetness that could be adjusted to taste 》RM7.90

I’m not really an egg tart person so I can’t say what makes a great one. This Portuguese‑style tart was generously filled with custard that came smooth and steady. The crust had a light flake and the caramelised top gave a gentle sweetness without being too heavy 》RM10.80 / 2 Pcs