Cendol

Kuih Akok

A traditional Kelantanese egg custard kuih made from eggs, coconut milk, palm sugar, and a pinch of flour, baked in small brass molds. Known for its caramelized top, creamy interior, and rich coconut-palm sugar flavor.

Roti Bom

A thicker, sweeter, and denser version of roti canai, shaped into a round puck-like form. Cooked with extra ghee and sugar, it has a rich, buttery flavor. Often eaten warm at iftar during Ramadan.

Beef Kway Teow

Kway Teow Daging

A Malaysian noodle dish of broad, flat rice noodles stir-fried or served in a thick gravy with tender slices of beef. Seasoned with soy sauce, chili, and sesame oil, often accompanied by vegetables and herbs.

Yusheng

Yee Sang

A festive Chinese New Year raw fish salad made with slices of raw fish, shredded vegetables, and various toppings including peanuts and sesame seeds, dressed with plum sauce and oil. Diners toss the salad for prosperity.

Sago Gula Melaka

A simple but beloved Malaysian dessert of sago pearl pudding served with dark palm sugar syrup (gula melaka) and rich coconut milk. The translucent sago pearls provide a chewy texture against the sweet-salty coconut cream.