Latest news with #PetalingStreet
Yahoo
11-08-2025
- General
- Yahoo
JOY: Chinatown's Chinese beef & chicken roti with unique flavours like mala & durian worth trying
In Kuala Lumpur's bustling areas such as Petaling Street and Bukit Bintang, the humble Chinese beef roti has earned its place as a culinary cornerstone. Classics like Mon Chinese Beef Roti and Chinese Imperial Beef Roti are household names, complete with queues that seem to stretch around the block. If you'd rather spend your time eating instead of standing, may I point you toward JOY in Chinatown? The moment you arrive, you can't miss it — the enormous beef roti sculpture atop the shopfront makes its specialty unmistakable. Alongside its rotis, you'll discover an inventive selection of beverages and desserts waiting on the menu. But on this particular afternoon, our mission was to taste the beef roti touted by many as the finest in the district. Next time, we'll explore those icy cold offerings. For now, let's focus on that perfect, golden-crisp roti enveloping tender, savoury beef. What I tried at JOY JOY's menu offers some intriguing selections — mala and durian roti among them — but for the sake of a fair first impression, we started with the classics. First up was the Chicken Roti (RM6.50). For such a modest price point, its size was a pleasant surprise, noticeably more generous than what's typically served at other well-known Chinese roti stalls around KL. One Cup Nasi Lemak Shop: New nasi lemak spot with Village Park-style sambal, crispy chicken & hearty Hokkien mee From the first bite, the chicken filling stood out — not just for its generous amount, but for its oddly shrimp-like qualities. Its pinkish hue and springy texture gave the illusion of seafood, though the flavour was firmly rooted in well-marinated poultry. There was a confident use of spice, enough to give the filling depth without overpowering it. Yet, while the inside was warm and satisfying, the outer layer didn't quite hold up to the promise. Parts of the flaky pastry had hardened, making some bites unpleasantly tough, almost as if the roti had been sitting out too long before being reheated or overcooked at the edges. Then came the Beef Roti (also RM6.50), which was brimming with minced beef, softened onions, and slivers of leek. The ratio, however, leaned heavily in favour of the meat, overwhelming the more delicate flavours that might have added nuance. Still, the beef itself was impressively seasoned. One bite interestingly brought to mind a spoonful of classic Chinese beef noodles. But again, the flaky pastry betrayed the filling. Like its chicken counterpart, it had areas that were frustratingly dry and stiff, which took away from the otherwise hearty experience. Between the two, I found the chicken had a bit more personality. My colleague, however, remained loyal to the Mon Chinese Beef Roti, which in her words, wins in terms of flavour but not portion. Final thoughts As for the venue itself, JOY makes a comfortable pitstop. The seating is pleasant, the air-conditioning appreciated, and the vibe casual yet tidy — making it an easy spot to sit down and take a breather in busy Chinatown. But would I return? Probably not. The portions are generous, but the inconsistent texture of the pastry layers left something to be desired. A valiant effort, certainly, but perhaps not yet worth queuing up for. Expected damage: RM6.50 – RM17 per pax Capitol Cafe: We tried 'the best nasi lemak in Malaysia', generous Penang CKT & one of the best kaya toasts The post JOY: Chinatown's Chinese beef & chicken roti with unique flavours like mala & durian worth trying appeared first on
Yahoo
05-08-2025
- Entertainment
- Yahoo
With a new heritage café in Petaling Street, here's how the duo behind Fluffed and Flurrē built their sweet dreams, one waffle at a time
KUALA LUMPUR, Aug 5 — Step through the doors of this restored shophouse in Petaling Street, and you'll find the unmistakable scent of toasted coconut, tea leaves and fresh waffles wafting from the counter. This is the latest outpost of Fluffed Café & Dessert Bar, a brand that has quietly grown into a beloved fixture of the Klang Valley dessert scene. Here heritage meets modernity as they pay homage to Malaysia's kopitiam culture with creations like the Roti Baker Waffle, just in time for Merdeka celebrations. Picture burnt coconut butter, pandan crémeux and salted coconut cream. Topped with Hailam Tea ice cream and crisp coconut flakes, the confection reimagines our local breakfast staple with a playful, modern twist. Interior of the new Petaling street outlet (left). Fluffed founders Joe Fong and Charles Choong (right). — Picture courtesy of Fluffed Café & Dessert Bar Joe Fong, one of the founders, shares, 'It's not just a dessert; it's our interpretation of traditional breakfast, reimagined for the plate. We wanted to offer flavours that Malaysians grew up with — only now, they're plated like art.' The juxtaposition of the old and the new mirrors their approach to expansion. Indeed, the charming old building has splendid views of the towering Merdeka 118 — a reminder that tradition and ambition can rise side by side. 'This space gave us a chance to reflect on our roots while trying something different,' Fong says. Before venturing into new territory, however, Fluffed was simply the dream of two self-taught bakers: Fong, 37, a designer-turned-cake artist, and Charles Choong, 35, a food science graduate who once found himself working in a pharmacy on his birthday — a day that would prompt a life-altering pivot. 'That was the moment I realised I couldn't keep pushing my passion aside,' Choong says. 'A few weeks later, I bought an oven.' Customers at Fluffed Sunway Mentari; there currently are four Fluffed outlets. — Picture courtesy of Fluffed Café & Dessert Bar Fong had already been baking custom cakes for events, often designing them with the same artistic flair he applied to interior spaces. Choong, on the other hand, was drawn to flavour pairing and food textures, developing his own style through experimentation and instinct. 'We weren't trained chefs, but we cared deeply about how things tasted,' Fong explains. 'And we shared this stubborn desire to do everything properly — no shortcuts.' Their first café opened in 2015 in Taman Paramount, back when the area was far quieter. With no investors or viral campaigns behind them, they built everything from the ground up: ice creams, sauces, waffles, cakes — all handcrafted in-house. Choong recalls their humble start: 'There were days we barely had enough orders to get through the week. But we just kept going, recipe by recipe.' Rose Lychee Cloudcake (left). Snoopy & Peanut Waffle (right). — Picture courtesy of Fluffed Café & Dessert Bar Among their early hits was the Rose Lychee Cloudcake, a light sponge layered with floral cream — a nod to Choong's early experiments in home baking. Then came the now-iconic Snoopy & Peanut Waffle, slathered with thick roasted peanut sauce made entirely from scratch. Fong says, 'We grew up eating peanut snacks from kedai runcit. This was our version of that memory, only toasted, plated, and drizzled just right.' Over time, their waffles became a customer favourite, despite starting out as a supporting menu item. 'We didn't expect it to be the thing we were known for,' Choong admits. 'But people kept coming back for them — so we listened.' Today, Fluffed has four outlets; besides the original Taman Paramount shop and their latest in Petaling Street, they also have branches in Sunway Mentari and Desa Parkcity. Flurrē by Fluffed is dedicated to 'bingsu' (Korean shaved ice) such as their viral sensation, the Salmon Sashimi Don. — Picture courtesy of Fluffed Café & Dessert Bar If Fluffed is the comforting embrace of warm desserts, Flurrē by Fluffed is its cooler, cheekier cousin — dedicated to bingsu (Korean shaved ice). Located in Taman Universiti, PJ, it serves as a playground for the duo's more whimsical ideas. Choong says, 'Shaved ice gave us the space to experiment with colour, texture, and presentation. It's dessert with a bit more mischief.' One of Flurrē's creations — the Salmon Sashimi Don bingsu made from jelly, not fish — went unexpectedly viral online. Though it began as a joke item, customers latched onto its playful presentation. Still, the team stands firm in their commitment to quality, even for their more light-hearted desserts. Consider their whimsical CheeseCubes — literally cubes of cheesecake (strawberry, yuzu lemon or 72 per cent dark chocolate) layered with baked hanjuku cheese and sponge cake. CheeseCubes — strawberry, yuzu lemon and 72 per cent dark chocolate (left) — and Ruby-chan, a Watermelon Strawberry Bingsu (right) at Flurrē. — Picture courtesy of Fluffed Café & Dessert Bar Or given that it's sweltering summertime now, cool off with Ruby-chan, Flurrē's new watermelon strawberry bingsu crowned with strawberry ice cream, juicy watermelon balls and fluffy watermelon roll cake. So refreshing! 'Every syrup, every topping is made in-house,' Fong says. 'We treat it with the same seriousness as any cake or waffle.' While other cafés chase trends or rapid growth, Fong and Choong have chosen a more deliberate path. 'We don't build menus based on what's trending — we trust our taste buds and our instincts,' says Fong. 'If it doesn't taste good to us, we won't serve it.' This admirable philosophy doesn't preclude the duo from keeping the brand's top of mind recall with seasonal waffles — such as the Martabak Cheese Waffle during Ramadan and Hari Raya, or their Nian Gao Waffle for Chinese New Year — as well as new merchandising such as T-shirts, tumblers and tote bags. Seasonal waffles such as the Martabak Cheese Waffle during Ramadan and Hari Raya (left) as well as new merchandising (right) keep the brand's top of mind recall. — Picture courtesy of Fluffed Café & Dessert Bar Their focus on people over profits has also shifted towards their team — many of whom have grown alongside the brand since its earliest days. Regular training and team building outings exemplify this commitment. 'We want to open new outlets not just to grow the business, but to create better roles for our staff,' Choong shares. 'Some of them started as part-timers, and now they're team leads. That's what keeps us going.' After nearly a decade in business, Fong and Choong don't speak in terms of KPIs or virality. Instead, their pride is in the quiet moments: a regular customer bringing their grown-up children to share a favourite waffle; a staff member mastering a new recipe. Fong says, 'Some families have brought their kids here since they were toddlers. Now those same kids order waffles for themselves.' Fluffed's team building outings exemplifies the owners' focus on people over profits. — Picture courtesy of Fluffed Café & Dessert Bar Their success may not have come in a flash — but it came honestly, and with flavour. 'We're still here because we never rushed it,' Choong reflects. 'And because we still care — about every plate, every customer, every detail.' Fluffed Café & Dessert Bar Petaling Street: 14, Jalan Sultan, KL (open 11am-10:30pm) Taman Paramount: 55, Jalan 20/7, Taman Paramount, PJ (open daily 12:30pm-10:30pm) Sunway Mentari: 28, Jalan PJS 8/4, PJS 8, PJ (open daily 12:30pm-10:30pm) Desa Parkcity: FF-08, Waterfront, Desa Parkcity, KL (open daily 11am-10pm) IG: Flurrē by Fluffed 19, Jalan SS 3/37, Taman Universiti, PJ (open daily 11am-11pm) IG:
Malay Mail
05-08-2025
- Entertainment
- Malay Mail
With a new heritage café in Petaling Street, here's how the duo behind Fluffed and Flurrē built their sweet dreams, one waffle at a time
KUALA LUMPUR, Aug 5 — Step through the doors of this restored shophouse in Petaling Street, and you'll find the unmistakable scent of toasted coconut, tea leaves and fresh waffles wafting from the counter. This is the latest outpost of Fluffed Café & Dessert Bar, a brand that has quietly grown into a beloved fixture of the Klang Valley dessert scene. Here heritage meets modernity as they pay homage to Malaysia's kopitiam culture with creations like the Roti Baker Waffle, just in time for Merdeka celebrations. Picture burnt coconut butter, pandan crémeux and salted coconut cream. Topped with Hailam Tea ice cream and crisp coconut flakes, the confection reimagines our local breakfast staple with a playful, modern twist. Interior of the new Petaling street outlet (left). Fluffed founders Joe Fong and Charles Choong (right). — Picture courtesy of Fluffed Café & Dessert Bar Joe Fong, one of the founders, shares, 'It's not just a dessert; it's our interpretation of traditional breakfast, reimagined for the plate. We wanted to offer flavours that Malaysians grew up with — only now, they're plated like art.' The juxtaposition of the old and the new mirrors their approach to expansion. Indeed, the charming old building has splendid views of the towering Merdeka 118 — a reminder that tradition and ambition can rise side by side. 'This space gave us a chance to reflect on our roots while trying something different,' Fong says. Before venturing into new territory, however, Fluffed was simply the dream of two self-taught bakers: Fong, 37, a designer-turned-cake artist, and Charles Choong, 35, a food science graduate who once found himself working in a pharmacy on his birthday — a day that would prompt a life-altering pivot. 'That was the moment I realised I couldn't keep pushing my passion aside,' Choong says. 'A few weeks later, I bought an oven.' Customers at Fluffed Sunway Mentari; there currently are four Fluffed outlets. — Picture courtesy of Fluffed Café & Dessert Bar Fong had already been baking custom cakes for events, often designing them with the same artistic flair he applied to interior spaces. Choong, on the other hand, was drawn to flavour pairing and food textures, developing his own style through experimentation and instinct. 'We weren't trained chefs, but we cared deeply about how things tasted,' Fong explains. 'And we shared this stubborn desire to do everything properly — no shortcuts.' Their first café opened in 2015 in Taman Paramount, back when the area was far quieter. With no investors or viral campaigns behind them, they built everything from the ground up: ice creams, sauces, waffles, cakes — all handcrafted in-house. Choong recalls their humble start: 'There were days we barely had enough orders to get through the week. But we just kept going, recipe by recipe.' Rose Lychee Cloudcake (left). Snoopy & Peanut Waffle (right). — Picture courtesy of Fluffed Café & Dessert Bar Among their early hits was the Rose Lychee Cloudcake, a light sponge layered with floral cream — a nod to Choong's early experiments in home baking. Then came the now-iconic Snoopy & Peanut Waffle, slathered with thick roasted peanut sauce made entirely from scratch. Fong says, 'We grew up eating peanut snacks from kedai runcit. This was our version of that memory, only toasted, plated, and drizzled just right.' Over time, their waffles became a customer favourite, despite starting out as a supporting menu item. 'We didn't expect it to be the thing we were known for,' Choong admits. 'But people kept coming back for them — so we listened.' Today, Fluffed has four outlets; besides the original Taman Paramount shop and their latest in Petaling Street, they also have branches in Sunway Mentari and Desa Parkcity. Flurrē by Fluffed is dedicated to 'bingsu' (Korean shaved ice) such as their viral sensation, the Salmon Sashimi Don. — Picture courtesy of Fluffed Café & Dessert Bar If Fluffed is the comforting embrace of warm desserts, Flurrē by Fluffed is its cooler, cheekier cousin — dedicated to bingsu (Korean shaved ice). Located in Taman Universiti, PJ, it serves as a playground for the duo's more whimsical ideas. Choong says, 'Shaved ice gave us the space to experiment with colour, texture, and presentation. It's dessert with a bit more mischief.' One of Flurrē's creations — the Salmon Sashimi Don bingsu made from jelly, not fish — went unexpectedly viral online. Though it began as a joke item, customers latched onto its playful presentation. Still, the team stands firm in their commitment to quality, even for their more light-hearted desserts. Consider their whimsical CheeseCubes — literally cubes of cheesecake (strawberry, yuzu lemon or 72 per cent dark chocolate) layered with baked hanjuku cheese and sponge cake. CheeseCubes — strawberry, yuzu lemon and 72 per cent dark chocolate (left) — and Ruby-chan, a Watermelon Strawberry Bingsu (right) at Flurrē. — Picture courtesy of Fluffed Café & Dessert Bar Or given that it's sweltering summertime now, cool off with Ruby-chan, Flurrē's new watermelon strawberry bingsu crowned with strawberry ice cream, juicy watermelon balls and fluffy watermelon roll cake. So refreshing! 'Every syrup, every topping is made in-house,' Fong says. 'We treat it with the same seriousness as any cake or waffle.' While other cafés chase trends or rapid growth, Fong and Choong have chosen a more deliberate path. 'We don't build menus based on what's trending — we trust our taste buds and our instincts,' says Fong. 'If it doesn't taste good to us, we won't serve it.' This admirable philosophy doesn't preclude the duo from keeping the brand's top of mind recall with seasonal waffles — such as the Martabak Cheese Waffle during Ramadan and Hari Raya, or their Nian Gao Waffle for Chinese New Year — as well as new merchandising such as T-shirts, tumblers and tote bags. Seasonal waffles such as the Martabak Cheese Waffle during Ramadan and Hari Raya (left) as well as new merchandising (right) keep the brand's top of mind recall. — Picture courtesy of Fluffed Café & Dessert Bar Their focus on people over profits has also shifted towards their team — many of whom have grown alongside the brand since its earliest days. Regular training and team building outings exemplify this commitment. 'We want to open new outlets not just to grow the business, but to create better roles for our staff,' Choong shares. 'Some of them started as part-timers, and now they're team leads. That's what keeps us going.' After nearly a decade in business, Fong and Choong don't speak in terms of KPIs or virality. Instead, their pride is in the quiet moments: a regular customer bringing their grown-up children to share a favourite waffle; a staff member mastering a new recipe. Fong says, 'Some families have brought their kids here since they were toddlers. Now those same kids order waffles for themselves.' Fluffed's team building outings exemplifies the owners' focus on people over profits. — Picture courtesy of Fluffed Café & Dessert Bar Their success may not have come in a flash — but it came honestly, and with flavour. 'We're still here because we never rushed it,' Choong reflects. 'And because we still care — about every plate, every customer, every detail.' Fluffed Café & Dessert Bar Petaling Street: 14, Jalan Sultan, KL (open 11am-10:30pm) Taman Paramount: 55, Jalan 20/7, Taman Paramount, PJ (open daily 12:30pm-10:30pm) Sunway Mentari: 28, Jalan PJS 8/4, PJS 8, PJ (open daily 12:30pm-10:30pm) Desa Parkcity: FF-08, Waterfront, Desa Parkcity, KL (open daily 11am-10pm) IG: Flurrē by Fluffed 19, Jalan SS 3/37, Taman Universiti, PJ (open daily 11am-11pm) IG:
Yahoo
31-05-2025
- Lifestyle
- Yahoo
Din Sun Kopitiam: Must-try affordable dragon fruit dim sum, salted egg bun & chee cheong fun in Chinatown
While kopitiams are scattered all over Klang Valley, finding one that's both public transport-friendly and not tucked inside a shopping mall can be surprisingly tricky. Luckily, the Chinatown area (yes, good old Petaling Street) is a little goldmine for just that. My latest discovery led me to Din Sun Kopitiam, a charming little spot that's not quite in the heart of Chinatown, but just a few blocks shy of it. Design-wise, Din Sun is a bit of a peculiar one. It's not exactly your typical cosy coffee shop, but it does have a certain snugness to it. You'll find a mix of the usual plastic tables and chairs with wooden ones here, yet it doesn't lean fully into the modern cafe aesthetic. It's kind of old-school from the rustic walls…but that was it. My colleague and I tried to pin down the perfect phrase to describe it, but we ended up just moving on to the food. The menu was delightfully affordable, with some fun picks to try. And the servers were genuinely warm and welcoming. If you're the type who gets a little nervous exploring new eateries solo, this place might just ease you into it like a mother's embrace. Beyond your usual kopitiam staples like nasi lemak and noodles, Din Sun Kopitiam also offers a rather extensive dim sum selection. We decided to ease into the meal with something a little different: the Steamed Prawn Dumpling with Dragon Fruit (RM7.80 for 3 pieces). The dumpling wrapper looked just like dragon fruit skin, complete with speckles that mimicked the seeds. The filling, while tasty and nicely seasoned, was an ordinary mix of bouncy minced chicken. Yummy, yes, but not exactly groundbreaking. And no, there was no actual dragon fruit flavour to be found. Next up was what we weren't sure to call a light snack or dessert: the Salted Egg Yolk Bun (RM6.80 for 2 pieces). These pale-green buns were larger than expected, and noticeably firmer than the usual soft, pillowy baos. Texture-wise, they reminded me more of apam, with a hint of tanginess likely from fermented rice flour. As for the filling, it was buttery and rich, which explained its slightly uneven texture. Flavour-wise, it tasted more like regular custard than anything distinctly salted egg. Butter Kaya Kopitiam: Chinatown's must-visit coffee shop for pandan kaya lava toast, buttermilk clam noodles & jumbo rojak rolls Of course, we couldn't leave without trying their Steamed Chee Cheong Fun (RM8.80 for mixed filling). Instead of the usual bok choy, it came with romaine lettuce. The rice noodle sheets were noticeably thicker than the usual version, and the mixed filling leaned heavily on chicken rather than shrimp. Still, the soy sauce it was served with was flavourful, and the crisp shallots on top added a nice finish. A little drizzle of chilli oil on the side would've taken it to the next level though. My favourite dish of the day turned out to be the Stir-Fried Radish Cake (RM8.80). It came as golden, crispy-on-the-outside, juicy-on-the-inside radish cake cubes tossed in a fragrant soy sauce mix. What really elevated the dish, though, were the kucai leaves and taugeh. Both added their own flavours and crunch, and tied everything together with a lovely wok hei aroma. To round things off with something a bit more filling, we shared a plate of Char Kuey Teow (RM12.90), which arrived in a generous portion. Instead of the usual ingredients like Chinese sausage or cockles, this version was stir-fried with cabbage and carrots. There was a slight sour note and an unusual hint of ghee that left me a little puzzled. It was tasty, no doubt, but if you're expecting regular CKT, you might raise an eyebrow or two. Most of the dishes we tried at Din Sun Kopitiam leaned more towards the safe side. The one-note flavour stayed within a familiar zone of umami and savoury, mostly driven by the classic soy-oyster sauce combo. Nothing too complex or bold, but everything was undeniably well-seasoned and thoughtfully prepared. If you're in the mood for something comforting and gentle on the palate — nothing too spicy, greasy, or overwhelming — this spot fits the bill nicely. Expected damage: RM6.80 – RM12.90 per pax Ho Kow Hainan Kopitiam: Must-try nasi lemak, kaya toast & dim sum in Chinatown – worth the hype? The post Din Sun Kopitiam: Must-try affordable dragon fruit dim sum, salted egg bun & chee cheong fun in Chinatown appeared first on
