Penang‘s Famous Sweet Dessert, known as the ‘Apom Manis’ is one of the best I have ever eaten. Located on Kuching Street, Pulau Tikus, just outside the New Cathay coffeeshop, this Indian man has been selling his sweet Apom since 1974. His father’s secret recipe is what keeps patrons coming back for more, and I totally agree. For RM3 you can get 6 pieces of Apom Manis. This is one of the best Apom I have eaten to date. Never had a softer, fluffier, more eggy apom in my life! Some types of apom have a harder crumbly texture, but this one when served piping hot and fresh was literally flaking and tearing off at the seams.. it was that billowy soft. Fly-away-apom I like to call it. And the characteristic puffed up center is sweet, eggy and soft. If clouds in the sky had a texture, it would be like this apom here.

Apom Manis itself is a common snack in Penang, that resembles crepes, popular for breakfast or just as a light dessert. Apom or Apam is originally an Indian food from Tamil Nadu; in the old days only the Indian Tamil would sell Apom in Penang. The locals called it Apom Manis. This fluffy dessert is made of the simplest of ingredients – sugar, egg, coconut milk and flour. The mixed flour batter is pour into small clay pots(but now some use mini woks) to form thin and crispy sides encircling a thick and puffy center. Me and my colleagues like to have it after breakfast.. imagine how stuffed we can get, just by mid morning! Besides the apom manis’ tastiness, one of the reasons to visit this stall is to witness the preparation process. The apom manis here are still made according to a century old tradition, using charcoal stove instead of gas heated steel pots.

I know that there are many famous Apom stalls in Penang, but this one remains my favourite. It’s all just a matter of taste after all, isn’t it? Highly recommended!

Charcoal stoves for the best tasting, traditionally made apom

stack them mini-woks high

coal embers

this guy has fast hands.. he moves quickly flipping and turning his apom till they are the perfect golden brown

billowy pillows of soft, delicious apom

 the famous stall parked at the side of New Cathay Coffeeshop, on Pulau Tikus, Penang

This place is packed for breakfast

James Cendol on Old Klang Road does some great Cendol indeed!

This spanking new cendol joint (only 6 months old) is situated next to Lee Chong Wei Sri Sentosa Sports Complex (map attached at the end of post), on Old Klang Road. Cumi stumbled upon it, as usual, on one of his drives around town. The good thing about the location of James Cendol, is that there is ample free carpark and you can sit for as long as you like, in comfortable, breezy surroundings, unlike some cendol stalls where you have to squeeze into parking and stand around in the heat, eating and sweating into your cendol.

Lee Chong Wei Sri Sentosa Sports Complex

striking venue.. you can’t miss it

This cendol originates in Sitiawan, and if you ask the Sitiawan folk they will probably tell you that Sitiawan cendol is the best.. ever. And if you keep prodding, they will tell you that James Cendol is the best in Sitiawan;) The original James Cendol stall from Sitiawan is situated right at the entrance to a Hindu temple on Jalan Lumut – within a walking distance from The Store supermarket or Uncle John Cafe in Sitiawan, if you ever go there and want to visit the original shop.

soft, fluffy green stands of cendol

James himself is an amicable fellow. He was patient and all smiles as I asked him to pause this way, and that way, and ‘show me all his apparatus’ so I could take a good photo. A very cool guy, all decked out for the part too, I must say. I’ve never seen a more smartly dressed cendol man. Ever.

James, the man!

Green, fluffy and soft strands of pandan infused cendol that is served up nice and icy cold in fresh coconut santan(milk). The coconut is so fresh, you can see them grating it, old school style, at James Cendol.

the grater

the coconut

the coconut gets the grater

The cendol strands themselves are made fresh everyday and do not contain any preservatives, and that’s why the texture is so great. I love my cendol with pulut and red bean.. tastes heavenly! At RM3.00 per bowl, it’s obviously not the cheapest of Cendol in the Klang Valley, but the quality and flavour is totally worth the money. They add just enough salt to their cendol which really enhances the flavour of the coconut milk. They also do goreng pisang and rojak here. And oh, some rather tasty ice cream potong too. Perfect in this sweltering heat!

my favourite way of eating cendol – cendol, pulut and red bean

goreng pisang (banana fritters)

ice-cream potong .. cendol flavour

Verdict? A terrific place for Cendol. We will be back with friends and family in tow, the next time. For the lucky folk of Bangsar, James Cendol will be opening a new branch soon in that area.  The owners will be starting up a restaurant called SIMPLY SPICE opposite the new UOA building at Dataran Maybank in Bangsar starting on the 16th of February. James Cendol will be served here.

 MAP TO JAMES CENDOL, OLD KLANG ROAD:

Oh.., I do like this place.. very much.

What I die for every time is the silky smooth ganache in their macaron and their exquisite flavours. None can come close.

The prices are not cheap, but they are pretty standard for what’s on offer in Kuala Lumpur at the moment. The quality of the cakes at Les deux Garcons, Jalan Telawi are fabulous – do yourself a favour and have tea there one day. You won’t be disappointed.

Oh, and don’t forget to invite me along. I can never get enough;)

Passion – Joconde base, silky passion fruit mousse, mango coulis – RM13

Eclaire – pate a choux, traditional French premium vanilla/rum creme patissier – RM10

Le Palladio – crispy almond tart, layered joconde, vanilla ganache, white truffle mascarpone – RM22

That’s right, A Slice of heaven is now open for business and check out the photos from the launch, held mid week – it was a tres tres chi chi event, with fabulous food, wine and cakes too of course. As a matter of fact, cakes, were the main show – I loved the bite sized red velvet – so sexy and delectable! There was also some amazingly decadent Japanese finger food that was served during the party that was courtesy of Fukuharu, my favourite being the Mentai Sushi (codfish roe sushi), which was just too damn unctuous and tasty for words.

Though there’s no shortage of world-class bakers in this town, A Slice of Heaven’s cakes are another story entirely. So far, I find that many cake shops and bakers in Kuala Lumpur, generally fall into two camps: prettily sculpted confections that taste like cardboard or perfectly delicious creations with the personality of a doorstop. The cakes crafted by A Slice of Heaven, manage to hit the aesthetic-culinary sweet spot. And I’m not just saying this because one of the partners is my cousin (hah!) but their cakes, baked from scratch are festive without looking garish and most important, taste as good as they look!

In the cutthroat world of Kuala Lumpur confectionery, A Slice of Heaven has a devout following, and with good reason. Though these bakers, Nigel Skelchy and Allan Yap excel at classic/modern, home-style wedding cakes, they’ve been known to create deliciously colorful, dainty and whimsical confections as well, that are to die for. My vote goes to them every time. If you have not tried their cakes, you’re missing out;)

Allan Yap gives a short brief on what the new shop is all about

I love the design of A slice of Heaven – floor to ceiling glass panes that let in tons of natural light and the chandeliers add some classy bling

Spoilt for choice.. my sweet tooth is overwhelmed!

too gorgeous for words

Justin Liang of Fukuharu and Caroline Lee

Nigel Skelchy mingles with the guests.. Isn’t the baby cute!

Me and my cousin. See the resemblance.. ? It’s uncanny huh?:P

L-R: Puan Sri Fauzah Abdullah, Nigel Skelchy and Cik Puan Nur Yvonne

me, Uncle Tony Skelchy and Nigel

L-R: Henry Koh, Allan Yap and Uncle Tony Skelchy. Uncle Tony is a darling.. he chats with everyone! 

Kenny Mah, CK and Nigel

Goodie Bags.. so pretty..

Japanese finger food – totally to die for, courtesy of Fukuharu

This was by far my favourite.. the mentaiko was creamy and rich. Terrific sushi. Knocked my socks off.

Not enough to feed a big boy like Charles!

cakes by A slice of Heaven

Loved the chocolate cake and the Red Velvet

Sue Lynn shore loves her sweets..

Caroline Lee is the MC for the night. Nigel Skelchy, Allan Yap and Ann Lee .. a BIG CONGRATULATIONS TO YOU on the successful launch of your latest baby, A Slice of Heaven at Terrace @ Hock Choon!

Camwhoring..

The beautiful people – Kenny Mah, CK, Chui Shia Chan, Cheryl Lum say.. good night!

because truffle anything is good.

But YOU.. put the trollop into truffle*tart, you do.

Outrageously slutty.

Outrageously decadent. 

You’re like the shameless hussy I keep sneaking back to see.

You’ll be the death of me.

*the tart in question - le pallagio.

ask for her smooth, svelte vanilla ganache

and white truffle mascarpone body. no other.