Hungarian Chimney Cakes @ Rollney, Setia City Mall, Shah Alam

Kürtőskalács, or chimney cake, is a traditional Hungarian dessert – so called because the bread-like pastry is wrapped around a spit in a truncated cone, then roasted over a charcoal fire, with the end product resembling a hot chimney. The cakes have a rich history dating back to medieval times, and was once favoured by Hungarian nobility in the 18th century.

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In Malaysia, you can get these sweet treats from Rollney, which has outlets in major shopping centres in the Klang Valley. Apparently the brand has been around since 2017, but I only came across it recently while shopping at Setia City Mall in Shah Alam.

N and I just had lunch and were craving something sweet, so this was right up our alley. Although seats are limited at the kiosk, I recommend dining in as eating the chimney cake can get pretty messy due to its sugar coating.

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You can choose to have the bread on its own with flavours such as cinnamon, chocolate, and peanut, or as ‘fries’ ie chopped up into bite-sized pieces and drizzled over with peanut and chocolate sauces. Savoury rolls with sausage and chicken are also available. We opted for ice cream with our chimney cake, where the bread acted in place of a cone. Again, it’s pretty messy because the cake doesn’t have a base, so your melted ice cream pools to the bottom of the paper cup.

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Staff in action rolling the dough.

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The ‘cake’ is baked then rolled in granulated sugar.

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We went for the Honey Pretz (RM15.90), which came with mini pretzels and chopped peanuts, drizzled over with honey syrup. You can’t see it but they put cornflakes to fill up the ‘hole’ at the bottom, which was an odd addition because the ice cream made the cornflakes soggy.

I like the chimney cake. It has a solid, slightly chewy texture, with a crisp crust coated in sugar. The ice cream can do with some improvement, though. There was way too much ice and not enough cream; felt like a sorbet. I did not think it was worth paying RM15.90 for it, especially when McDonald’s churns out good vanilla sundaes for like 1/3 of the price. Cake = good, ice cream = not so much.

Would I have Kürtőskalács from Rollney again? Maybe, but minus the ice cream. I think it goes better with something like cream in the hollow. Something to consider for their menu?

ROLLNEY

LG-K03, Lower Ground Floor, Setia City Mall, No. 7, Persiaran Setia Dagang, Shah Alam

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Boozy Sweet Treats @ The Ice Cream Bar, Puchong

Dessert, or booze?

Why choose, when you can have both? Newly opened at Le Pavillion in Bandar Puteri Puchong, The Ice Cream Bar serves artisanal ice cream infused with alcohol, with boozy creations the likes of Rum & Raisin and Bailey’s Original Ice Cream Liqueur. This is the brand’s latest outlet, after successful stints in Hartamas, 1Utama, and Seapark.

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Interiors are cool and sophisticated, with a sleek black and white colour scheme, paired with high ceilings and lots of windows to give the space an airy feeling.

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Pick your poison: aside from the signatures mentioned above, they also carry flavours such as Smoked Cognac, Guinness Brownies, Kahlua Cheesecake, and more. For those who prefer non-alcoholic flavours, opt for choices such as Valrhona Chocolate or Vanilla.

PS: If the design/feel/flavours of The Ice Cream Bar remind you of homegrown artisanal ice cream brand, Inside Scoop, that’s because they are under the same company.

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You can have your scoop ice cream in cups, with cones, or on waffles. S and I went for the latter with three scoops of ice cream (RM27) : Whisky Cream, Popcorn Daiquiri, and their signature Rum & Raisin.

Now, I’m a bit of a teetotaler. I can’t hold my liquor well, and I can’t identify different kinds of liquor to save my life. So if you want my honest opinion: the ice cream tasted boozy. But they also tasted very similar to me. The Rum & Raisin had a distinctive flavour, but otherwise, all the flavours kind of blended together into one big hodgepodge of creamy alcoholic ice cream lol. That’s not to say it wasn’t good though; and I can see how people would enjoy this. It’s not like we have many boozy ice cream bars in Malaysia, so the concept is unique – that alone makes it worth a try.

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Bought a Mapled Churchill for the bro. I like that they put it in these little transparent cans: not only is the packaging adorable, it’s also easy to store and eat from.

THE ICE CREAM BAR (PUCHONG)

LPC GF 18, Block C, Le Pavillion, Jalan Puteri 7/13, Bandar Puteri, 47100 Puchong
Phone: 03-5878 4735

Website

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Irresistibly Fluffy Bomboloni — Sugar and I, Subang Jaya

It was just another day, mindlessly scrolling on social media.

And then I saw it. A post on bombolonis.

They looked sublime. I had to have them.

A bit of Googling later, and the Moo and I were on our way to Subang, to get some scrumptious bombolonis from Sugar and I.

To the uninitiated, bombolonis are Italian stuffed doughnuts, bursting with filling and fried to golden perfection. The outside is usually dusted with granulated sugar, giving them the appearance of a soft, powdery ball. It may sound simple, but I can assure you that they taste absolutely divine — at least to anyone with a sweet tooth.

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Sugar and I was founded by a pair of siblings, who started baking as a hobby before pursuing it full time. Bombolonis are their signature, but they carry all sorts of desserts, from swirly cinnamon rolls and mouthwatering cakes, to airy Japanese cream puffs.

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Cakes in a myriad of flavours, including Vanilla Burnt Cheesecake, Ferrero Roche, Walnut Carrot and Salted Caramel Burnt Cheesecake. Each slice goes for between RM10 to RM14.90.
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Sugar and I boasts a brightly lit space with a cheerful, whimsical interior. I especially like the floor tiles!

At the moment, Sugar and I only does takeaways and delivery.

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Moo loves cinnamon rolls, so I got one for her and stole a bite. The texture is a bit firmer than the ones you get from Cinnabon, but it tastes good all the same.

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Of course, the stars of the show were the bombolonis. They’re fluffy, and when you press them they kind of ‘bounce’ back like a baby’s cheek. Cue cute aggression, or as the saying goes in Malay: ehhh gerammmmnyaaa.

I got a box of 10 — six which I gave to my aunt, and four we kept for ourselves. The doughnuts come in five flavours: Nutella, Niko Neko Matcha, Cookie Monster, Lotus Biscoff and Strawberry Custard. The Nutella is their signature, but I didn’t get that for my own box because I’m not a big fan of Nutella (blasphemy, I know!)

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If you don’t pinch your bomboloni, are you even eating it right? jk.

I ended up trying two flavours; the Cookie Monster and the Strawberry Custard. If you like gooey, chocolatey goodness, I recommend the former. I was surprised at the sheer amount of filling in the doughnut. I come from the JCo / Big Apple doughnut generation (back in the late 2000s to early 2010s, when there was a doughnut craze in Malaysia), and I’ve seen how the fillings became less and less through the years — so it was nice to finally sink my teeth into a real stuffed doughnut that isn’t 3/4 bread.

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Oozy
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I made the mistake of putting the bombolonis in the fridge for after-dinner dessert. The Strawberry Custard kind of hardened a little lol. The taste was still superb though — not too sweet, with just the right amount of milky and eggy — and again, lots and lots of filling. Since the pastries are freshly baked, I think it’s best if they’re enjoyed on the day itself (easy to do coz you won’t be able to stop at just one. lol).

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Got coffee as well. I like the glass bottle, very decanter-esque.

Overall, I was thrilled with my bombolonis — and will definitely make a return visit when I’m able to (Subang isn’t that far from Puchong, but yours truly is an old lady and doesn’t have much energy to travel these days). If you want to get them delivered, they’re available on beepit. Prices are reasonable.

SUGAR AND I

110, Jalan SS14/1, Ss 14, 47500 Subang Jaya, Selangor

Open Tuesdays to Sundays, 11AM – 7PM. Closed Mondays.

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Moge Tee, PFCC Puchong

Update: A week after I posted this, the outlet closed. Guess I jinxed it lol.

You know how certain locations seem to be jinxed? Some people call it bad juju; in Chinese we call it bad fengshui. Think a business that can’t seem to prosper despite being in a high traffic area, or a shop that people always bypass, even though the adjacent ones do just fine.

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This corner lot at PFCC Puchong seems to be one of those locations. It was previously home to a cafe called Miss Paris and Toast; then another cafe. Both shuttered. Now Moge Tee, an established tea and snack chain known for its pancake souffles, has taken up residence – and while I’m hopeful it’ll break the ‘chain’, I’m not too optimistic, judging from how quiet it was on a Friday evening, when S and I came by.

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I tried Moge Tee’s pancake souffle at their SS2 outlet before, and it was among the best ones I have tasted, thanks to the addition of cheese, which gave it a nice balance between sweet and salty. Didn’t order the souffle this time though; went for the Mango Milk instead, while S had the Oolong Tea with cheese.

While Moge Tee also serves the usual bubble milk tea, they are better known for their range of fruit teas. The Mango Milk I had was okay, not too sweet, but the mango puree was quite stringy and fibrous. S’s Oolong tea with cheese was decent too but I wouldn’t say it was outstanding.

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Our snack of fried chicken took a long time to arrive. Avoid this if you’re planning to come here; the chicken had a texture like cardboard. Any random Alisan stall from a night market would have been better than this.

MOGE TEE (PUCHONG)

G-06,Ground Floor Tower 4 & 5@PFCC, Jalan Puteri 1/2, Bandar Puteri Puchong, 47100 Puchong, Selangor

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N.Ice Ice Cream Shop @ Jaya One PJ

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I’ve walked past N.ice a couple of times while at Jaya One, but never got down to trying it. With how hot the weather has been lately, this was the perfect opportunity. The shop is pretty new, having opened in December 2020, and is apparently a spin-off of the streetwear brand NERDUNIT. Prices are quite steep though, so be prepared to shell out about RM15++ for a soft serve with all the trimmings.

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The shop is a small kiosk with a couple of seats and ice-themed decor.
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The ice creams have cool (pun intended) names like New Era, Bearbrick, Mindf*cked, Deconstruct and Restricted Area; and usually incorporate some sort of cereal plus cookies. I was going to drive so I wanted something I could hold and not make a mess. Ordered an ice cream milkshake instead.
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My Oreo Shake (RM15.90). It was nice and creamy, and the bits of ground Oreo added some crunch to it. It wasn’t particularly fantastic though, and the portion was quite small so it wasn’t worth the price, for me at least. The ice creams look like they fare better (bigger portion), according to videos online.

One thing to note though: While they tout themselves as ‘natural and nutritious’, I don’t see a lot of info online about what is in the ice cream apart from the ingredients listed (I don’t think cereal is THAT nutritious?). There’s also no mention as to how the ice cream is made; like if they make it in-house like artisan ice cream parlours, or if they’re getting it from a supplier. For the price N.Ice charges, I think I’d prefer homegrown artisanal brands like Inside Scoop because I know these are handcrafted and made in small batches with lots of love. That’s just my personal opinion though – you can always try this to see how you like it!

PS: You can get the ice cream at the NERDUNIT shop in Sunway Pyramid too.

N.ICE

100-P2.013, Level P2, The School @ Jaya One, 72A, Jln Profesor Diraja Ungku Aziz, Seksyen 13, 46200 Petaling Jaya, Selangor

instagram.com/n.ice_official/

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Tau Foo Fah & Soyamilk @ Dao, Puchong Jaya

Back when I was still working at the newspaper, I did a business story on the gentrification of street food; ie, well-loved local hawker favourites such as popiah, oh-chien and nasi lemak being repackaged and sold in a ‘nicer’ setting (comfortable, with air conditioning), to serve a younger crowd. This was back in 2014, when the trend was just starting to emerge.

Fast forward seven years later, and such establishments are now the norm rather than the exception. Some of these, like Dao, are generational businesses, updated to suit modern times and palates. Founded by three siblings from Ipoh (their father is the owner of Woong Kee Dessert, a famous traditional tau foo fah shop in Ipoh), Dao draws from the siblings’ family recipes to bring soymilk-based desserts — with a twist — to KL’s urban folk.

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The Puchong branch is not their first; they also have outlets in SS15 Subang, Damansara Jaya and Kuchai Lama. S and I were in the neighbourhood recently when we walked past so we got some items to go.

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Of course, given the setting, the prices are slightly higher than what you get from the usual roadside stalls/ tau foo fah vans. A regular bowl of tao foo fah (Dao spells it as ‘dao fu fah‘) will set you back RM4.20, with a choice of ginger, brown or white sugar syrup. Aside from beancurd and soymilk, they also serve dao bing (shaved ice) and soymilk-based ice cream.

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Ready-to-eat gelato tubs.
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Dao uses Canadian soybeans, which are sourced locally from wholesalers, according to an article by Discover KL.
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The cafe’s interior features nostalgic elements and murals, with a modern touch.
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S got the tau foo fah. I was still feeling full from our yumcha session, so I bought a 500ml bottle of soymilk with white sugar. It comes in a slim bottle with minimal packaging. At RM5.30, it’s almost double of what you can get from roadside stalls, but this is to be expected. Tastewise, it was good — not too sweet, and the ground soybeans had a great fragrance — but I probably won’t get it to go next time. If I’m paying a premium, I want to enjoy the environment as much as the food.

DAO DESSERTS (PUCHONG)

4-G, Jalan Kenari 18, Bandar Puchong Jaya, 47170 Puchong, Selangor

Opening hours: 10AM – 10PM (closed Wednesdays)

facebook.com/dao.desserts/

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If you enjoyed reading this, please consider supporting my website. This will go towards hosting fees and ensuring that I can continue to deliver authentic content for your reading pleasure. You can also support me on Patreon. Thanks for stopping by!

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Online Cake Delivery by Cake Together

The fam and I aren’t big on birthday celebrations – we rarely even get cakes – but my colleagues in Singapore were kind enough to send me one when they heard it was my birthday. Thanks, guys! They used a service called Cake Together, which is like a marketplace for bakers. There are over 100 to choose from and they provide deliveries around the Klang Valley, Johor Bahru and Penang.

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My colleagues ordered a five-inch Chocolate Mudcake from Little Collins, a cakery and cafe in Mont Kiara KL. It arrived at the stipulated time. Aside from the cake, the delivery also included a few bottles of Nescafe.

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The cake was beautiful. I was expecting it to be very sweet, but it was just right. It was everything a good chocolate mud cake should be: thick, moist and chocolatey. The cake was also very tall, so despite being five inches there was more than enough to share between our fam of four.

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Highly recommended!
The cake looks exactly like pictured. Some places have this ‘for illustration purposes only’ disclaimer and what you get is a disappointment lol.

The Cake Together website is very easy to navigate: you can browse according to category, including flavours, cake types (brownies, cupcakes, puffs, etc.) or cakes for special occasions. They also offer halal-certified options, as well as vegan and gluten-free cakes.

You can get same day delivery if you order before 4PM. The order will arrive within four hours. Alternatively, you can order in advance and set the date and time you’d like for it to arrive. Very convenient!

The Chocolate Mudcake from Little Collins is affordable at RM55. Depending on where you stay though, the delivery will cost more: to deliver to my place, the charge was RM25, which is almost half the price of the cake. That’s the price of convenience, I guess.

caketogether.com

Hong Kong-style Desserts @ Lou Gai Fong, Bandar Puchong Jaya

(Update: This cafe is permanently closed).

Hey guys! I hope you’re all keeping safe. After a lull of sorts, coronavirus cases have spiked again in Malaysia to over 400 cases at the time of this writing. Most of them are from the election which was held in Sabah recently. For some unfortunate reason, our government did not impose a mandatory quarantine for returnees to West Malaysia, and since people can’t be trusted to home quarantine themselves, it resulted in several clusters. It doesn’t help that we have reckless and irresponsible politicians abusing their privileges and power, getting slaps on the wrist for breaking the rules. If you can’t lead by example, how can you expect the rakyat to follow?

I think another quarantine is unlikely. The country’s economy is simply unable to bear the cost of such a move. That being said, I’m going to be staying at home more and eating out less: so that’s a plus for my pocket, I guess?

But I digress.

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A couple of weeks ago, the fam and I went to Chinatown (cases were still in the double digits then so we felt it was okay to go out), and on the way back home we stopped for a tea break at Lou Gai Fong in Bandar Puchong Jaya. The Cantonese name literally translates to ‘old timer’ or ‘those who have lived in a neighbourhood /community for a long time. The shop specialises in Hong Kong-style char chaan teng (kinda like HK version of kopitiams) items as well as traditional Chinese desserts (tong shui).

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The exterior has an open kitchen, designed to look like street stalls. Air- conditioned seating is available on the inside.

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The interior is inspired by Hong Kong-themed deco, and features a scene of the island’s famous Cheung Po Chai (a traditional Chinese junk), amidst a backdrop of the Victoria Harbour and its towering skyscrapers. The other wall boasts an almost floor-to-ceiling scene of HK’s night scene and iconic neon signages. Bird cages hang from the ceiling – a tribute to HK’s bird gardens, where elderly folk often bring their songbirds out to the park for display / contests (although sadly, this culture is slowly disappearing).

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Thirst quenchers
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In HK, Char chaan tengs are the common man’s go-to, offering reasonably priced food in a casual setting. As such, they dish out fast, tasty and affordable meals for office workers, labourers and everyday salarymen, where they can pop in quickly for a filling lunch. At Lou Gai Fong, they serve typical char chaan teng dishes like tomato egg fried rice, luncheon meat and egg rice, stewed pork rice, noodles, waxed meat with rice, and more

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Since it was tea time, we decided to order some traditional desserts instead. Moo had the white fungus dessert with longan. It came with three boiled quail eggs.

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Pop’s had the curry fishballs. Curry fishballs are a staple of food culture in Hong Kong, originally sold from wooden pushcarts as an inexpensive street snack. They are first boiled, then deep fried, giving them a golden brown coating and extra crispness. Although the portion at Lou Gai Fong is small, the flavour is great, especially the curry which has been tweaked to suit local tastebuds (more spice).

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It’s rare for us to see places selling tong yuen outside of the Winters Solstice Festival, so the Bro and I both had tong yuen. They came in a spicy ginger soup that warmed the belly immediately. I enjoyed the chewy texture of the glutinous rice balls too.

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Bro had a slightly different version; ie bigger balls lol.
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Verdict: The tong shui is decent. Prices are average for a resto of this setting. Service is quite slow. It took awhile for our orders to come to the table, despite the shop being empty.

LOU GAI FONG

25, Jalan Kenari 4, Bandar Puchong Jaya, 47100 Puchong, Selangor

Opening hours: 7AM – 1AM (daily)