Category Archives: Location: Petaling Jaya

The Wondrous Mille Crepe Cake

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Yes, I know. This is so last season! So I jumped on the bandwagon a little too late. Regardless, a good cake must always be acknowledged.Early this year, I came across Boo’s recipe for a Chocolate Crepe Cake. Mind you, I can cook a mean chicken curry, and some say that my Penang acar (mixed pickled vegetables) ranks quite high, but ask me to make a chocolate souffle, and I pee in my pants from fear. My excuse is that I don’t have the right oven and the right mixer, but I am constantly reminded of how the Bald Eagle’s grandmother used to bake her cakes – on a charcoal stove. Seriously, a charcoal stove made of aluminium! And I bet she didn’t pee in her pants while doing that.

chocolate mille crepe cake (homemade)

So anyhow, when I saw the recipe, I was immediately inspired to try it out despite being warned that it was a time-consuming task, simply because there was no baking involved! I knew that due to my busy schedule, I had no choice but to sacrifice 3 hours of precious, much-awaited-weekend-sleep to work on the cake. Bear in mind that it is a tiring job – I stood at the stove, highly alert for almost an hour, making sure that I didn’t burn my crepes. I had never made crepes before, so it was quite hilarious. For the first couple of crepes, I timed myself – 45 seconds one side, 30 seconds on the other. Very precise. It was tough keeping time and flipping the crepes, so I resorted to counting one-mississippi, two mississippi, three…. By the tenth crepe, I was a pro. Swishing the liquid mix around the pan was a breeze, and I was able to judge whether it was done just by looking at it. Well, what I’m getting at is that if one monkey can do it, so can the rest of the brood. As you can see from the picture above, my chocolate crepe cake turned out quite pretty.

mille crepe cake from nadeje patisserie malacca

Alternatively, instead of toiling over a hot stove, for a mere RM50, one can purchase a mille crepe cake (original flavour) from Nadeje Patisserie in Malacca. I count myself blessed for having a friend in WMW who not only offered to purchase a cake for me about a month back, but also delivered it to Shah Alam, where I live.

vanilla mille crepe cake from food foundry

If one doesn’t have generous friends like WMW, fret not, as the cake is also available at the Food Foundry in Section 17, Petaling Jaya. Priced at RM70+ for a vanilla flavoured mille crepe cake, it is significantly more expensive than the cake from Nadeje, but throw in your fuel cost and toll charges, and I can bet you will be more inclined to make that short trip to Section 17.

Both cakes are very light and fluffy with a mousse-like creamy filling that doesn’t sit in the stomach and make you feel like throwing up. I found the cake from Nadeje a little more moist than the one from Food Foundry, but nevertheless, the difference was not very noticeable.

all wrapped up - Food Foundry

The packaging at Food Foundry is delightful, albeit somewhat off-season (Santa Claus and Christmas trees?) seeing that we’re way past Christmas, Chinese New Year and Easter. Nevertheless, I am quick to forgive as the boxes are not only pretty, but functional too.

Nadeje Patisserie
G-23 & 25, Jln PM4,Plaza Mahkota, 75000 Melaka.
Tel : 06 – 283 8750

Food Foundry
BG-8, Happy Mansion, Jalan 17/13, 46400 Petaling Jaya, Selangor.
Tel: 03-7955 3885

Bangkok Tom Yam, PJ Old Town

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Despite growing up in an environment where spicy food is commonly consumed, my friends are always surprised at my inability to “handle” spiciness, from the mild to the extreme. A little extra chilli normally causes an extreme reaction in me. My eyes tear, my nose chokes, and beads of sweat form on my face and all over my body. It is a highly embarassing situation in every sense of the word. My indian heritage ought to give me immunity to such reactions but I’m beginning to believe (and my Makan Club friends will concur) that my genes got screwed up along the way. My tastebuds, however, crave for chilli, and therein lies the paradox of my life. And so I torment my body as I load up on chilli – my nasi lemak is always swimming in spicy sambal, indian food is relishly consumed and when I eat noodles or rice dishes, I always have a plate of sliced fresh chillies (filled to the point of overflowing) in soy sauce.

The one dish that always evokes the above sensations, without fail, is tom yam. Irregardless of the adverse reaction, I laboriously seek out the best tom yam in this part of the world. Pain is temporary. The taste, however, will be remain in my memory (and now, in my blog) as I strive to overcome the numbness in my body.

bangkok tom yam 2
And so, with the knowledge that I am a huge fan of tom yam, Pretty Pui introduced a wonderful place to me. This “restaurant” is located in a house in PJ Old Town, and one can be forgiven for thinking that people were eating at this place because of 1. a celebration, or 2. a funeral.

Bangkok tom yam 1
Stepping into the restaurant, I felt like I was intruding on a family dinner. The diners seemed to be regulars as they happily chatted with the chefs, a little old lady and a little not-so-old lady, who cooked outside the house. My excitement was apparent as the smells of sambal belacan, lemongrass and other condiments wafted towards my direction.

fish head tom yam
The most popular dish at this restaurant is the fish head tomyam. We were led to a freezer box where the fish were kept and we were asked to select the type of fish (either whole fish or fish head) for our tom yam. Feeling extremely hungry, we picked out the garoupa fish head and were immediately informed that the price was RM53. We certainly had no regrets when the dish was cooked and served to us. The flesh of the fish was firm and fresh. The tom yam was of a thick consistency with extreme flavours, both tart and sweet, and it would be impossible to drink it on its own due to the sweetness of the dish. However, eaten with rice, the taste is absolutely wonderful. Before long, I threw all caution to the wind and was drinking the soup and crying in pain at the same time. It was absolute punishment to my body, but I persevered for this little bit of heaven.

omelette with minced pork
We were also recommended the fried omelette with minced pork, but I could hardly taste the meat as the taste of the egg took dominance. It was, nevertheless, very fragrant and a delight to eat.

kailan with salted fish
The stir-fried kailan was fresh, crunchy and contained a generous serving of salted fish. In fact, every mouthful had bits of salted fish in it, so I had to ensure that it was followed by a mouthful of rice to offset the saltiness of the dish.

According to the owner cum cook (a Thai lady), this restaurant has been in existence for 13 years. I can’t believe that I could have subjected my body to this torture 13 years earlier when I was but a sweet young thing. I guess I shall have to make up for wasted time.

The total bill for two came up to RM73.

Other reviews:-

Bangkok Tom Yam
No. 23, Jalan 2/23, 46000 Petaling Jaya

Tel: 03-7782 4469, 012-617 1862

Opening hours: 11.00am – 2.00pm, 5.00pm – 10.00pm

O & S Restaurant, Paramount Garden, PJ

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I come from Penang. Okay, so I spent only the first 9 years of my life there and my memories are restricted to eating flavoured toothpaste in kindergarten, playing hopscotch in primary school, eating koay teow th’ng at the market with mum, and swimming naked at the beach. But I still like to lay my claim over that island and all its wondrous food offerings.

Nowadays, I visit Penang once a year for my annual “makan” trip. The one dish I crave for constantly is the humble chee cheong fun.

You either love it or hate it. Chee cheong fun with prawn paste. Some are turned off by the strong fermented prawn smell. I, on the other hand, get delirious with pleasure.


Well, now I don’t have to travel all the way to Penang to fulfill my desires. I can get penang chee cheong fun less than 20km from where I live. That’s a marked improvement, I must say. I suppose there are a number of other restaurants in KL that serve this, but for now, Restaurant O & S will be a favourite. The chee cheong fun here is served with thick prawn paste and lots of fried shallots and sesame seeds sprinkled on top. Chilli is served on the side so you can control how spicy you want your meal to be.


The only problem with this restaurant is that it is so popular that finding a table at breakfast or lunch is hard work. There are a number of stalls serving a variety of food that will definitely satisfy one’s appetite, even if one is turned off by penang chee cheong fun (horrors!). Pretty Pui belongs to the Penang Chee Cheong Fun Hate Club so she ordered another favourite at this restaurant, asam laksa. I tried some of her soup which, despite having huge chunks of fish in it, tasted like the turmeric had not completely dissolved in it. But I’m willing to give this stall the benefit of doubt as I’ve tasted better asam laksa from this stall before.


We tried the prawn noodles, but we were not impressed. The thin soup lacked flavour.


Since our orders were rather small (translated: we’re gluttons), we also ordered a plate of yong tau foo to share. It wasn’t too bad, but I wouldn’t order it as a main course. I’d still go for the chee cheong fun! Call it an obsession!

O & S Restaurant
Paramount Garden, PJ