The Cream Puff at Free Mori is quite rich with the cream filling smooth and silky. The crust was suitably crispy and retained its shape. It is also not too sweet like most puffs. When they cut it open for us, there was an aromatic smell of fresh cream that was quite appetizing. When we finished the puff, we wanted more. It is certainly one of the better items to try at this bakery.

Of the 3 cakes I tried here, this is the better one of the 3. There is a refreshing taste of tangy sourish tone probably from the use of berries. The cake was quite nice looking too with layers of alternating white and pink with a light mousse top and two berries for garnishing. The mousse layer was dense and quite nice with the sweetness not overpowering. There was also a hint of liquor taste although this was not stated. Worth trying.

The grilled squid is cooked with butter and salt and is very chewy and sweet. I could taste the fresh squid which is still bouncy and given a nice flavour from the butter and salt which tenderized it a bit. Each bite is so good because the texture is also crunchy from the skin which was grilled to smoky perfection. The portion is really generous and enough for 3-5 pax as a dish. The sauce for dipping is equally good with just enough chili to spice up an already great dish.

I have tried their Tofu with Snow Peas which I find quite good. Each beancurd has a seaweed top and the beancurd is braised with snow peas in a thick gravy which were sufficiently flavoured and tasty. The beancurd has a smooth and silky consistency and the snow peas were well cooked so that it is soft. The sauce which tasted a bit like bean sauce is a very good combination for the beancurd and peas.

I really cannot recommend enough of the Salt Baked Eight Treasure Duck. The duck has to be baked 10 hours ahead to you have to order a day in advance. The duck is deboned and stuffed with glutinous rice, wolfberries, mushrooms, shrimps, BBQ pork and over 10 other ingredients. Then it is wrapped in foil then covered in salt before baking. The presentation itself is also interesting. The salt forms a layer of hard crusted brown piece that looks something like a durian. This layer has to be knocked open with a hammer to get the duck.

The result is duck meat so tender that it breaks without much efforts. The flavours were so awesome that it takes a while for you to take it all in, the combination of the herbs and rich flavour from the mushrooms, shrimps all absorbed in the rice which made the glutinous texture that much more palatable. Although salt was used, it wasn't dry at all and every ingredient did its part to give its own unique flavour.

The portion is enough for 4-6 pax on its own and costs RM98. A highly recommended dish.