Baba Low’s original restaurant is in Tengkera, Melaka and this is the second branch they have in KL. The other branch is actually nearby at Lorong Kurau. What we like about this place is the fast service, affordable prices and simple but delicious Nyonya food.
This popiah wrapper (skin) is very similar to a pancake or crepe because it is doughy, soft and much thicker than the usual thin popiah skin. My friend cannot get used to it and so she removed the skin from 3 segments and left them uneaten. I finished my popiah because I like to eat doughy pancakes. The jicama is cooked with fermented soybeans paste (taucu) as I found some fermented soybeans in the roll. I am ok with this popiah but will not order it again because I don't like the jicama that is too soggy.
My half eaten cendol with my newly served Nyonya Curry Laksa at MYR 8.50 nett. We requested for Mee Hoon (Rice vermicelli) only and I like that the Mee Hoon is very, very soft so that it soaks all the creaminess of the curry broth.
The new café allows many busy Malaysians to stop by for a quick bite and sip of their favourite honey cakes and beverages in a cosy therapeutic environment
Prices here are not to be sniffed at, but then this is not some gerai by the roadside either as there is so much more heart and passion poured into each dish, not to mention the high quality ingredients used. Adu Sugar is the kind of place where it’s a full-on experience – it’s not just about having a meal – you absorb the ambience, drink in the layers of flavour and enjoy each morsel leisurely.
Reasons to visit ADU Sugar Restaurant: a setting that is full of character; superbly fresh recipes; tasty and balanced meals; excellent vegan options.
Classic Malay cuisine by resident chef Sandra Samad takes pride of place at Chinta by Chinoz in Bangsar.
Chopsticks by Muhammad Oon is a cosy restaurant offering delicious home style Malaysian Chinese cuisine for Malaysian Muslims and others…
