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This Basque Cheesecake is smooth, rich, and everything you’d want in a slice. The beautifully burnt top brings a touch of bitterness and caramelised depth, perfectly balancing the creamy, melt-in-your-mouth center. It’s soft and custardy, indulgent but never too heavy.

Each bite is dense yet silky, with a subtle tang that keeps it from leaning too sweet. Served with a dollop of light, fluffy whipped cream, it ties the whole thing together effortlessly. Simple, satisfying, and totally worth every forkful 》RM22

This Basque Cheesecake is smooth, rich, and everything you’d want in a slice. The beautifully burnt top brings a touch of bitterness and caramelized depth, perfectly balancing the creamy, melt-in-your-mouth center. It’s soft and custardy, indulgent but never too heavy.

Each bite is dense yet silky, with a subtle tang that keeps it from leaning too sweet. Served with a dollop of light, fluffy whipped cream, it ties the whole thing together effortlessly. Simple, satisfying, and totally worth every forkful 》RM22

This Yuri Matcha Basque Cheesecake is a decadent fusion of bold Japanese matcha and the toasty, caramelised edges of a classic Basque cheesecake. The matcha brings an earthy depth without overwhelming, perfectly balanced by the smooth, slightly tangy cheese base that melts effortlessly in every bite.

It’s served with a cloud of fluffy whipped cream, adding a touch of lightness that lifts the richer flavours and rounds everything out beautifully. If you’re a fan of matcha, this one’s a no-brainer 》RM23

After a lacklustre Hokkien mee the night before, I was on a mission for redemption.

These thick, springy noodles were coated in a luscious dark soy sauce, each bite bursting with umami and an intense wok-hei that deepened the flavour. Crispy lard bits added crunch and indulgence that brought layers of savoury goodness. A spoonful of sambal sealed the deal 》RM15 / Small

Silky-smooth chee cheong fun drenched in sweet red sauce and chilli, striking a balance between sweet, spicy, and savoury. The delicate rice noodle roll soak up the bold flavours, while a sprinkle of sesame seeds adds a subtle nuttiness for that extra layer of satisfaction.

Signature Red Sauce & Chilli 》RM5 / Small

📍 裔记猪肠粉 Yooi Kee Chee Cheong Fun

》RM12

Revisited after two years, and while still enjoyable, it didn’t quite hit the same highs. The Lala Noodles remain comforting, with a fragrant broth of ginger and yellow rice wine, but the depth of seafood umami was noticeably lighter. The lala clams were fresh but not as plump, making the overall experience feel less indulgent than before.

Ordered some dim sum as sides, but they were pretty standard and nothing wow-worthy. The braised chicken feet, siew mai, and steamed pork ribs were decent enough, but lacked the standout factor to make them a must-order.

Lala Noodles 》RM18
Chicken Feet 》RM9
Siew Mai 》RM8.50
Pork Ribs 》RM9

Soft, chewy muah chee dusted with crushed peanuts, delivering that perfect mix of nuttiness and nostalgia. The stretchy glutinous rice has a satisfying pillowy bite, bringing back familiar childhood snack-time comfort.

Beyond the classic peanut version, they also offer black sesame, mango, lychee, pandan, and even Ribena, adding a fun, fruity twist to this traditional treat 》RM6

Formerly known as Kim Soya Bean, the stall has since rebranded as Uncle Bean but it remains in the same spot, still serving its well-loved soya milk and tau fu fah.

Uncle Bean soya milk is all about freshness and simplicity. Made daily, it has a silky-smooth texture and natural soy aroma, balancing light creaminess with clean refreshment.

I tried both the white sugar and brown sugar versions. While the white sugar had that familiar, comforting sweetness, the brown sugar stole the show. It added a deeper, caramel-like richness, making every sip extra satisfying. Served cold, it was the ultimate way to beat the heat while strolling through Petaling Street 》RM3.60 / Bottle

Honestly a bit disappointed. Only the BBQ wings and belachan kang kong stood out. The Hokkien mee lacked the rich, dark flavour it should’ve had. Satay was dry and tough, and the salted egg sotong strangely tasted sweet. Stingray was thin, dry, and wasn’t grilled with any chilli — belachan was just served on the side. Overall, overpriced for the quality.

Grilled Stingray 》RM42
Satay 》RM18 / 10 Sticks
Salted Egg Fried Sotong 》RM25
BBQ Chicken Wings 》RM4.50 / Pc
Signature Hokkien Mee 》RM19 / 2 Pax
Belachan Kang Kong 》RM16

Latte / Cappuccino 》RM14 Each
Matcha 》RM16

Toasted sourdough piled high with juicy Guinness-infused pulled pork, slaw, crispy onions, and perfectly fried eggs — all brought together with a generous drizzle of tangy house-made BBQ sauce.

Every bite hits the sweet spot between smoky, savoury, creamy, and crunchy. The runny yolk adds that extra bit of richness, and the crispy onions give it the perfect finishing touch 》RM35