Coconut Jelly

Lately it seems that I would never fail to satisfy my palate with this coconut jelly when I am paying the Pearl Island a visit. We would just go to the stall for a take-away of this dessert, for it is usually a pretty scorching hot day.

The coconut is very convenient to be sampled. The top of the husk have been managed cleanly and been opened up, for the ease of consumers, before it is wrapped by those tight air plastic layer to ensure its freshness. Hidden inside is the velvety portion of konnyaku-like jelly that is thoroughly infused with the fragrance of the coconut itself. The coconut drink seems to have solidified and is very silkly and bouncy. Quite addictive it seems like Oh ya, don’t forget to enjoy the whitish coconut flesh too

Apom Pisang

Dad is so nice to purposely get me this apom for my tea time snack, upon arrival to Penang Somehow, I start to crave for it over an equally tempting ‘Cheh Hu’, since I last ate it was few months back. The apom this time round I choose to have banana filling, for I think the unique fragrance of it helps to make the kueh more delicious. There is only two slices in the apom each, wrapped by a fluffy skin of apom, which I think would be better if not that thick. It also has the mild fragrance of coconut milk too.

The Great Caeser Salad

You would never go wrong with Caesar Salad when your appetite is craving for something lighter. At Mizi bistro, you get to enjoy this bowl of The Great Caeser Salad, possibly tailored made for you. By default, it comes in plate of crispy hearts of lettuce tossed with the classic creamy Caesar dressing. Not too sour nor dry, but still I prefer to go with some feta cheese. If this is bit too grassy for you, then you may upgrade it to an accompaniment of either Cajun chicken breast or Norwegian smoked salmon, of course, at an additional cost.

Wild Mushroom Stroganoff

You can also be more adventurous and explore more other than the usual main entrée. Perhaps you can go with Wild Mushroom Stroganoff first. This plate of pasta is cooked al dente, with mushrooms is sliced and then cooked in a rich paprika sauce, just like the Hungarian way. It seems like our Hungarian friends have a knack in making its dish slightly soupy for better enjoyment. Yea, of course, I do enjoy it very much and feel warm from the bottom of my heart. For those that are in KL, you may also get a taste of Hungarian-infused cuisine at Backofen too.

Vegetable Lasagne with Pesto

Worry not if you are sceptical whether does this poultry-riched eatery would cater for our vegan folks. They do have a decent array of vegetarian choices for you to choose from such as this delectable Vegetable Lasagne with Pesto. It comes with assortments of vegetables- my favourites, and pasta layered with rich basil tomato sauce. I have been a huge fan of pesto-themed recipe ever since tasted it at Wong Kok restaurant at one lunch appointment. Love the herby aroma and not slightly intimidated by the greenish sauce You need not have to go without the creaminess when it comes to vegetarian as this fare is also baked with mozzarella and parmesan cheese. Slurps!