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i think the malay name for this malay dessert is kuih seri mukathe preparation for this dessert is quite extensivefirst of all you'll need to prepare banana leave cups as mouldsand then first you pour the pandan liquid and then steam it next step is to pour the coconut milk mixture on it and then steam it again till you get the final productthis dessert has a jelly and pudding consistency

i know the cantonese name for this snack is wu tou kou, which literally translate to yam cakes.these yam cakes are so prettily arranged that i hardly there to touch itthey are all cut into equal squares and on top of it individually garnished with deep fried shallots, chili and spring onionsbut flora terrace didn't prepare the essential dipping sauces which are the sweet sauce and garlic chili sauce to go with this snacki also feel that the yam cake is too soft

i'm sure there's a name for this dessert but i have forgotten iti'm not too sure if it's of malay or chinese origin eitheron the top is sweet with pandan - green custardat the bottom half is glutinous rice that is savoryto complete enjoy this dessert, you'll need to take a balance of the green and white portion of the dessertbecause eating any of the half on its own will be too sweet or too salty

at flora terrace you are allowed to concoct your own mee rebusthe restaurant placed a large plate of yellow noodles so you can take as much or as little as you want.some of the other ingredients include hard boiled egg halved. chicken meat slices, daun sup, deep fried shallots and many morethe broth was also placed in a big pot with a small fire at the bottom to keep it warm

it's so amazing that street food such as roti jala can find it's way into a fine dining restaurantand i think people are right to say that street food is best eaten off the streetat least on the street you can watch how the stall owner carefully maneuvers the dispenser of yellow flour mixture unto a hot pan and watch how he rolls it up to become the roti jala we all know and love.the roti jala and flora terrace was a bit to floury for meit was also rather soggy probably because it was left out i

Calamansi with asam boi. The drinks menu was quite long and we were struggling on which drink to order. The waiter saw our dilemma and recommended us this Calamansi with asam boi, he said it is their signature drink. When it arrived, it was made of 3 layers of color. We stirred the drink up. It was indeed a very good drink, thick and strong with calamansi and asam boi taste.

i'm so surprised by this lemang cause manage to slice it at the same size.maybe it was a machinethe lemang was good but not as solid as i tried before maybe they didn't use the conventional way which is over firemaybe it was a controlled and even temperature so the rice wasn't as hardthe lemang is best eaten with rendang and because it so dense it is very filling after a few pieces

flora terrace is in new hampshire placei won't park in there if i were you because first hour is RM3 and every subsequent hour is RM2.i'd also be wary about parking at the road side because you might receive a samanthe ketupat was nicely done. the rice was very compact and not at all loose and soggythe kitchen slices each ketupat in half so that it is best eaten with flora terrace's chicken curry

flora terrace table setting is very luxuriousthere are big silver plates for each individual so you place your white plate of food on the silver platethey also have doilies for a coaster and artificial baby breath flowers as a center piecethere were two types of satay served which is chicken and beefthe satay is not cooked live so the waiter brings it out from the kitchen

flora terrace has both indoor and outdoor seatingthe name is flora but there is not much flora or a garden outside.but the interior was immaculate with black and white lamp shades the bread and butter pudding was served in a large silver tray and you had to scoop your desired portion unto your own platethe bread pudding itself had raisins and slivered almonds and the vanilla sauce is set aside so that you can pour as much as you need because some guests like it less sweet

flora terrace is really an up class restaurantserving tradition malay food but in a luxurious environmentin conjunction with Raya, flora terrace main course was briyani and rendang dagingthe nasi briyani did not have any raisins or cashew nuts that i like, maybe that's the indian or mamak stylethe rendang daging was tender but it was on the spicy sidei was hoping it would be a bit more dry

Stuffed Vegetable Roll and Young Mango Salad served Pie Tee cup. This was an interesting appetizer as it has 2 combination. The stuffed vegetable roll was topped with some peanut sauce. The fillings of carrots and lettuce made the vegetable roll very crunchy. The pie tee was an interesting one, it tasted tangy sweet mango fillings. To me, this combination was weird though.

Asam Pedas Johor. Apart from the Western varieties, Flora Terrace also offers some local varieties. Asam Pedas Johor is one such case. It came with keropok, assorted vegetables, chili sambal and a bowl of asam pedas. The asam pedas was indeed very flavourful, it was spicy and sour due to the asam taste. It was thick asam pedas broth. The chili sambal was another spicy one.

Flora Platter. Since there was a big group of us, we ordered this Flora Platter. This platter consisted quite a number of sampling appetizer. It has potato skin, popiah, chicken, pie tee and mashed peas and beans. The potato skin has two versions - one topped with minced tomato and one with cheese. The skin was slightly crispy and good. The pie tee was filled with sauteed mushrooms which was delicious too.

Linguine pesto with daun kesum and bunga kantan. This is yet another localized dish that was created by the chef. I would say the taste is very refreshing as it was very strong with bunga kantan taste. The linguine also was served with baby kailan to balanced up the tangy taste of the daun kesum and bunga kantan. It was slightly salty as garlic and olive oil were used.