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Ru Ji Kitchen Fish Ball Mee
Fish Ball Noodles, Street Food
The fish balls at Ru Ji Kitchen may be inconsistently shaped but Chiefeater Luke Soon found that there is bouncy delight in this asymmetry
Serabai Istimewa Taman Tun Sardon is Good
Malay, Kueh, Pork-Free
Description
Post by Chiefeater Peter Yeoh
At Serabai Istimewa Taman Tun Sardon.
Serabai is the Malay forerunner of Nyonya 𝘢𝘱𝘰𝘮 𝘣𝘰𝘩𝘬𝘶𝘢𝘩. These delicate little crumpets are served with a rich, sweet santan-gula Melaka sauce. The batter is made from rice flour and yeast, and left to ferment overnight. Gently cooked in a brass mould till golden-brown at the bottom, but spongey-soft and moist on top, the 𝘴𝘦𝘳𝘢𝘣𝘢𝘪 make for a tasty and addictive snack.
Serabai Istimewa in Astaka Taman Tun Sardon is the first Malay kueh stall in the world to be included in the Michelin Guide. The MICHELIN Bib Gourmand listed 𝘴𝘦𝘳𝘢𝘣𝘢𝘪 stall was founded in 1975 by Hassan bin Pawanchik and his wife, Zaiton binti Hasan.
Today, the very popular stall is run by the founders’ daughter, Jamaliah binti Hassan, her husband, Abdullah Yaakob, and their eldest daughter, Fara Abdullah. The hardworking trio wake up at 4.30am each morning to prepare their 𝘴𝘦𝘳𝘢𝘣𝘢𝘪 and its accompanying sauce.
Serabai Istimewa Taman Tun Sardon is located at Stall No. 18 of Astaka Taman Tun Sardon, and operates from Wednesday to Sunday from 6.45am onwards. Be early, as its popular 𝘴𝘦𝘳𝘢𝘣𝘢𝘪 usually gets sold out by 10am, or earlier on busy days!
Business Hours
Tuesday to Sunday
06:30 am to 10:00 am
Closed on Monday
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Prices in RM
Under RM20 per pax
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