Moving forward to 2023, Imbi Kuih Bakul Fried Nian Gao is the place to visit if you are craving for kuih bakul (they called it golden cake) or also known as nian gao in Chinese, simply means new year cake.
There is so much to eat at ICC Pudu that it would take multiple trips to try everything – but that’s also one of its draws, as no two trips will be the same. Food is affordably priced for the area.
♥Verdict: Like what I said on the beginning of the post, my dining experience at ICC Pudu was torturing due the stuffy environment of the food court. I already told hubby that no matter how good the food is, I will never go back again and the fact is the food that I tried this time, nothing really wowed me too. ◔_◔
We recommend Ann Nasi Lemak and the crispy popiah here, if you’re looking for something else besides the usual popular dishes at ICC Pudu.
Each bowl costs RM9 and comes with a large portion of rice noodles, swimming in a cloudy broth topped with egg that has been fried with minced ginger, as well as tender pork slices and fresh prawns. The broth is definitely the star – after simmering for hours, the ginger, rice wine and pork bone create a deep and complex flavour, and a warmth blossoms in your belly with each sip. Comforting is the best word I can think of to describe the taste. The proportion of the wine has to be done right in order to achieve this effect, and although Madam Wong doesn’t make it in-house, she gets it from old folks from Perak who mix it at home. Basically everything that you’re eating is homemade, rather than commercially produced.
Ginger Wine Mee Hoon - MYR 8.50 nett. The broth tastes of Shaoxing wine or Hua Tiao Chiew, 花雕酒 so it is nice.
We only managed to buy deep fried nian gao at MYR 1.80 nett each. The "Nian Gao" - 年糕 (chinese new year sticky cake) which is made from glutinous rice flour and brown sugar is sandwiched between a slice of sweet potatoes and a slice of yam, coated in batter and then deep fried. Best eaten hot or warm before it has cooled down.
Mini Rice wine buns/baos. Tasty with chicken and ginger fillings that taste of rice wine. I will definitely buy them again.
Among the dishes available, Porkskin Curry is their signature as many regulars rave about it. Sotong Sambal is also said to be one of the better side dish here however it wasn’t available during our visit so we had to replace it with Siham(cockles) Sambal instead. While the Porkskin Curry was unique, we personally found the Sambal Siham, Fried Chicken, and Shrimp & Minced Pork Fried Petai to taste just as good.
In Chong Gong Guan, their ingredients are mainly imported from China and you can definitely enjoying the bursting spiciness soup base which come rich and fragrant. For those who are fans of Si Chuan Delights, one can choose their own spiciness base whether mild, spicy or super spicy!
Situated at ICC Pudu, Ah Weng Koh has its own special dining area separated from the food court. We order the special Hainan tea with ice cream, didn't disappoint and worth a try. The toast is good..
We really enjoyed the dish! We found the flavours to be very balanced, and we found the broth to be super appetizing! We would definitely come back to order their noodles topped with prawns and clams, and also try the seafood porridge.
Some people say its so so and some say its very good. Again depends on your taste bud.
可以说,来这里用餐,是不会失望而归的。
阿荣哥海南茶使用高品质的阿拉比卡(Arabica)及罗布斯塔(Robusta)咖啡豆,配制上乘的红茶。它不是咖啡亦不是奶茶。别于港式鸳鸯,海南茶以茶为主,口感浓郁香滑,闻下去有浓浓咖啡香萦绕在鼻尖,喝下去首先会尝到浓郁的咖啡、然后再迎来茶的滋味,两者在口腔中互相碰撞,回甘,余韵悠长,呈现多层次的味蕾享受
这里几乎每天都客满,尤其是拜六礼拜更是一位难求,有时甚至得拼桌品尝。
King Swee's Hainan Tea is not bad after my vegetarian Mee Hoon.
I think Ah Weng Koh also expanded his business of Tea & bread to Yong Tao Foo and Noodles.
Ah Fook makes and cooks his Yong Tao Foo fresh everyday, you can see the busy cooking around 6am++.