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Kota Kemuning

Kota Kemuning

Featuring Yamabuki, Hibikii Japanese Cafe, Gula Cakery, Kheng Chew Kopitiam
XingWei Cheang
XingWei Cheang
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📌 Gula Cakery, Kota Kemuning [halal]⁣⁣ ⁣⁣⁣

📷 In frame: ⁣⁣⁣
Burnt Cheesecake ⁣ ⁣⁣

✨: Gula cakery is a great, cozy neighbourhood spot to get a good sugary fix of cake and sweets. The bright and cute interior + the staff who wear the brightest smiles never fail to lift my mood. ⁣
💬: However, I wasn’t so much of a fan of this burnt cheesecake. It was way too sweet for my liking, and did not have the melty centre and firm edges I look forward to in a burnt cheesecake. I feel it was more of a crustless new york cheesecake. ⁣

Nonetheless, I love the fact that they’re a family-run business and can always trust to receive great hospitality every time I visit! ⁣

📌 Yamabuki, Kota Kemuning. [non-halal]⁣
📷 In frame: ⁣⁣
Curry Udon with Fried Chicken Katsu⁣

✨: It’s really hard to decide on the star of the dish. Every element was amazing in its own right. Starting with the fried chicken cutlet, it was perfectly cooked, retaining all its flavourful juices within a light, crispy outer coating. When paired with the steaming curry and chewy udon, satisfaction fills every mouthful. The Japanese curry was uniquely tangy with a mild spice level, just the way I like it. The housemade Sanuki udon, on the other hand, can be said to be the best I’ve had in Malaysia. It’s just the right thickness, with the perfect bite and flavour. The noodles are made from Japanese imported wheat flour, which I reckon explains why they’re so good.⁣

💬: If only the food was prepared with a pinch less salt (my family all thought their dishes to be a little too salty), Yamabuki would be flawless. ⁣

Incredibly happy to have uncovered a good Japanese gem in my neighbourhood! ⁣

📷 In frame: ⁣⁣ Cham, Kaya Butter Toast & Bun, Half-boiled eggs.

✨: Kheng Chew does the humble half-boiled egg amazingly, perfectly runny and silken. The fragrant, homemade kaya is a wonderful combination with the butter and toast. And how could I forget, the CHAM-- rich, deep, and milky coffee with a roasty hint of tea. If you’re lucky (unlike me on this particular day), the packed beehoon is a must-try. The beehoon is fried with tauchu or fermented yellow soybeans, giving it a unique and absolutely delectable flavour. They do a good nasi lemak as well, that’s simple with just some sweet sambal and coconut rice. ⁣

💬: Do get your toast and buns with kaya and butter on the side, as I’m pretty sure they use Planta for the already spread versions. A downside would be the cham isn’t consistently good: the first time I went I fell absolutely in love but my second visit’s cup was slightly too milky for my liking. ⁣

For a good fix of traditional Hainanese breakfast, Kheng Chew is definitely my favourite spot in my neighbourhood! There’s plenty of meal options available as well, given it is merged with Tian Kee that serves up Curry Noodles, Ipoh Hor Fun, and the like.⁣

(or mazesoba? Someone please tell me the difference hahah)⁣⁣⁣

📷 In frame: ⁣
Toku Mazeudon [RM26]⁣

✨: I opted for the all-encompassing Toku Mazeudon with a ramen egg and charsiu. First off, the portion size was amazing. My bowl was nicely loaded and accompanied by a small bowl of rice. I was told that it was to be enjoyed with the flavourful remnants of the dish after finishing the noodles. From observing what my family got, even for their other menu offerings, you get a great amount for the price you pay. Back to the mazeudon, I loved the slight spice and savoury porkiness that permeated the noodles. The pairing with the creamy egg yolk gave the noodles a great mouthfeel as well. Midway through the dish, adding a dash of kombu chilli vinegar made the noodles adopt a tangy kick that whetted my appetite. The nice change of flavour was a great palate cleanser. Also, the ramen egg was nicely flavoured with a hint of shoyu. Texture-wise, it was just the right combination of runny and firm for me. I quite enjoyed the charsiu as well, which was surprisingly melt-in-the-mouth. ⁣⁣⁣
💬: My only complaint would be how high in sodium the dish is. However, I suppose I can easily combat that by adjusting the mince to udon ratio for every mouthful. ⁣⁣⁣
I’ll be back to test out more of Hibiiki’s dishes before I confidently recommend it for good Japanese fare within the Kota Kemuning neighbourhood! ⁣⁣⁣
⁣UPDATE: Went again and I can tell you I’m never going back 😅. Tried an array of side dishes and their black garlic ramen (which tasted bitter?). The food quality this time round dropped so much I didn’t even feel like eating. Guess I’ll stick to Rakuzen for Japanese food within Kota Kemuning 🤷‍♀️⁣⁣⁣

Eating my way through life!

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