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Restaurant Website
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Signature Dishes
Mixed tong yuen in ginger soup. This version has two types of fillings: black sesame and peanut. The peanut fillings were just so-so. The roasted peanut has some slight aroma, and the peanuts were crunchy too, however the taste does not suit my taste bud. I prefer the black sesame tong yuen than the peanut. The tong yuen was extremely soft and not too chewy, very nice.
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Come to cold dessert portion, we call for another two more bowls, hehe. Yea, I know it’s bit heavy after several plates of desserts especially for a late night meal, that’s why oats diet is inevitable in my daily routine So I have the famous Yam Sago of the chilled version. It’s has a catchy name of “Yam Sago Lolo” then topped off with a scoop of vanilla Ice cream. Am not sure why it’s called “Lolo” for that sounds more like a name to me, hehe. Anyway, the bowl of viokel-colored dessert is very creamy especially after the ice cream melted, but the santan taste is still there. There is also some sago as well to be savored along with, but appear a bit tasteless compared to when it’s taken with Thai dessert. Next to join is this Hong Kong made famous “Pamelo Mango Cream”. We are curious as to how pamelo could be paired with mango, wonder how the taste would be like. To our astonishment, the mango cream somehow complements the slighter blandness of the pamelo pulps. It oozes out some fragrance of the mango, slowly covering the pulpy pamelo in the subtle way. Compared to the yam, I think this menu is lighter to the stomach for there is some sourness amidst the sweetness that would keep cloyingness away.
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Poon Kee has come a long way since its initial roadside stall in KL made it famous. Now there are a few branches in Klang Valley and they are located in air-conditioned shops. Tried their Red Bean Black Glass Jelly with Black Sugar and I really like the taste. The black sugar is the main success to this dessert, normal sugar just doesn't come close when used in desserts as black sugar is not as sweet but still taste very good, adds depth to the taste too.The red bean is cooked to a soft state but not so much that they are reduced to pulp which will spoil the dessert. And the Glass Jelly or cincau adds a nice feel with the jelly texture. Will go back again for this dessert.
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I've never had the chance to try this dish even though after visited this place several times. It was either out of stock or there was something else I wanted to try. The durian balls were kinda large and lighlty coated in batter before frying till golden brownish. Some of the balls were a bit over fried and had a slight burnt aftertaste. When you bite it the ball the pungent aroma of the durian fills your nostril and the bitter sweet taste of the durian melts onto the tongue palates. It was still a little hot when I bite into it.
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