One of my regular orders here is the California Handroll. This popular dish is sushi rice wrapped in a large cone-shaped piece of seaweed with the ingredients spilling out the wide end. The filling ingredients are crab meat, cucumber, fish roe and avocado all cut in large strips. I really like the handroll here because their ingredients are fresh and you can taste the mix of flavours. The fish roe has a slight salty hint while the avocado was creamy and dense. The sushi rice has the right texture and moist too. Dip it in wasabi mixed with soya sauce for extra kick.

Lemon grass is a herb widely used in Asian cuisine. I like having it as a drink. The juice is made like tea: boiled in water and strained. Lemongrass juice can be consumed hot or cold.

The version at Yogi Tree was so refreshing. It came in a tall wine glass and a stalk of cinnamon stick was added as garnish. The juice color is like honey, clear with a bit of champagne color. It tasted tangy and has a citrus flavor but really smell very refreshing. I guessed they added honey to the juice as it tasted sweet too. The natural flavor of the lemongrass is infused with the cinnamon and made it really thirst quenching too.

The bakery has a membership programme that is based on the more you buy the more cashback you get although the cashback is accumulated until a certain amount before you can use it.

So I became a member and regularly visited them, one of the items I recently tried was their Sweet Potato Cream bun. It was triangular shaped and there was generous amount of black and white sesame on the bun which made it really nice. The cream filling was made of sweet potato and it tasted fresh and was just the appropriate sweetness level. The pastry was fresh and this is one of the thing that made this bakery one of my favourites.

Bak Kut Teh is such a famous dish that most Malaysians would know it. There are various versions and each differs slightly in taste and soup. The Hokkien version is saltier, and has the soup is darker due to heavier use of soya sauce. The Cantonese version has a herbal taste in their soup and the Teochew version has a lighter colored soup and uses more pepper.

Klang has been associated with Bak Kut Teh and that's where we usually headed if we wanted good Bak Kut Teh. The Teluk Pulai famous claypot version is true to its name. We tried the dry version, which has a thicker gravy, with wolfberries, dried dates, dried chillies and dried squid added. It also has my favourite salted fish flakes which gave a real kick with the flavour. It has a tangy taste from the chilli and is shaper but of course we also ordered the soup in the usual version to go with it.

The pork pieces has more flavours due to the dry gravy fully coating it. It was good to the last piece which we walloped like sponges. And having it for breakfast may be a bit heavy, so it is advisable to have it as a main meal for lunch or dinner.

Tang Shifu is a restaurant serving boiled soups and other nourishing dishes with porridges, noodles and rice.
I ordered their American Ginseng Chicken Soup which is for nourising lungs, reduces stress and good for blood cells.

It was served in a black pot bigger than the usual smaller bowls which in turn is in a metal case. This is because this is double boiled - the soup has sliced ginseng root, chicken drumstick, red dates and huai shan a herbal root. The ginseng is supposed to be cooling while the red dates nourishes the spleen and stomach, improving digestion. The soup claims to increase energy too.

I find the soup really good - the herbal taste was real and you can really taste the ingredients and the double boiling made the chicken flesh so tender. Another plus point is the soup comes piping hot and you can really feel that you are nourished somewhat after finishing it.

Definitely want to come back and try their other soups.