This is one of the few, if not only, shops that sell onde-onde on weekday nights when most of the shops are closed. This was around 9pm. The stall is set up outside the shop, and they make it fresh. So, the onde-onde was hot and fresh. The "skin" was a bit too thick, but the sugar was molten and abundant. Sweet and overflowing!

So, this restaurant takes over the slot where Nancy's Kitchen used to be, and doesn't serve a lot of the good stuff; most notably, any form of pork, and any rendition of pongteh. We quickly forgave their transgressions after trying out their offerings of curry dabel (devil) and cencalok egg (omelette).The curry was spicy, and aromatic, tastes close to the one my mum makes, with certain aspects lacking; namely slightly lacking in certain ingredients (most notably lacking the sourness - lack of vinegar, and could use more turmeric and lemongrass), but otherwise very decently done.Cencalok omelette was amazing. Nicely moist with a good amount of that fermented shrimp flavour, and very fluffy.Tofu was unimpressive but tasted alright.

Service was unattentive (too many sections where waiters could not spot us).

Nyonya achar is truly an acquired taste. I used to eat this seasonally, as my mum would make these maybe once or twice a year. It's a lot of work to prepare, so the high price tag is justified (RM14 for a jar). It's basically pickled vegetables, with the highlight being pickled green chili stuffed with young papaya.

Generally, everything is equally sour and sweet, and the chili is somewhat spicy. It can be eaten as snacks or together with rice and dishes.

I'm not even gonna start about what this durian apam balik resembles. Looks aside, this particular kuih from Baba Charlie is unimpressive. Texture is dense but not gooey enough, and it lacks the fragrance of durian (only small bits are inside, with little flavour). It's also not sweet and quite bland.

I don't know what it is with nyonya kuih and their need to colour everything weirdly, but this blue kuih does visually appeal. The middle layer tastes coconutty and hints of the sweetness of gula melaka. The top and bottom layers are loaded with sago and tastes mostly neutral.