I will use 3 cantonese words to describe these godsend fried chicken balls.

Peng means cheap. These babies are seriously cheap, only RM1 each and they are the size of a dumpling each.

Leng means beautiful. The chicken balls are fried until it reaches a perfect golden brown and look like little pieces of golden nugget.

Zheng means nice. The chicken retains its moisture and is juicy when you bite into it. They taste a little salty and I usually put a layer of marufuku homemade spices on it before digging in.

Aunt Ann's signature dish would be her homemade roast pork. Imagine a slab of porcine dressed up in herbs and spices and left in the oven for a couple of hours. The skin of the pork baked to golden brownish and cracks when you sink your teeth into it. The crispiness of the skin alone is better than any cracker I have ever tasted. The marbling of the pork melts in your mouth while the meat taste slightly salty just like your ordinary siew yoke, though this is not your ordinary chinese siew yoke, this is a fusion of western and chinese cooking.

I would say this is one of the most unique pie I've ever seen. The banana slices covering the pie is fresh and there is a chewy factor to it. The crust is thick and strong enough to hold the banana and cream. The caramelized banana has a layer of sugar frosting which complements the pastry. The banana's are supported by a layer of creamy mousse which complements the whole pie.

This is a potent little bomb which can trigger airport security alarms. The durian cake is covered in a layer of bittersweet chocolate and topped off with an almond. I love eating chocolate cake and durian cake and this is the first time I'm having both at once. The combination of both gives it a pepperish taste which burns the palates. When you cut into the cake the aroma of the durian fills your nostril and it is potent. The combination of bitter chocolate with durian makes it unique as it burns all the way down when eating it.

This is the cake you wanna get for a chocolate fan. With a thick layer of chocolate fondant as a coating and for decoration purpose, one might think the chocolate ends there. Hidden beneath the coating is three different layers of chocolate cake. When you cut into the cake you can feel the resistance of the chocolate layers hidden beneath the chocolate coating. The chocolate coating is kinda chewy and tasted slightly like milk chocolate. The base of cake is a layer of dark chocolate cake topped with a layer of what seems to whipped chocolate cream or mousse. If you put the cake in fridge long enough, the chocolate coating will harden enough to be crunchy. Truly a death by chocolate experience!