Ngoi Saigon Fried Wontons
Vietnamese
Lunch at Ngoi Saigon was seafood glass noodles in a claypot and crisp fried shrimp and pork wantan, with the wantan my pick


Dessert
After dinner, we were walking around Mount Austin when we came across Yue Tang. Chinese dessert after dinner?
Why not.
I ordered their Coconut Red Bean Indulgence, and it turned out to be excellent.

What caught me first was the texture.
The red bean gave the dessert a lovely body without turning into a heavy, stodgy mass. There was enough texture from the beans to make every spoonful interesting while still remaining soft and comforting.
Then came the flavour that made it stand out for me. Chen pi.
Chen pi is dried, aged mandarin or tangerine peel traditionally used in Chinese cooking and desserts. Ageing changes the peel considerably, taking away much of the raw citrus sharpness and developing a deeper aroma with hints of citrus, gentle bitterness and an almost medicinal complexity.
In a sweet red bean dessert, that little bit of chen pi can be surprisingly important.
Here, it gave the sweetness a slightly tangy citrus undertone that stopped the dessert from becoming one-dimensional. I loved it.
What it looked like once the coconut was mixed in.

And looking through Yue Tang’s menu, there is considerably more than this one bowl. The selection runs through familiar Chinese tong sui such as mung bean soup, black sesame paste, peanut paste and almond paste, alongside chilled tofu puddings, peach gum desserts, sago bowls and shaved snow desserts.

Quite an extensive dessert menu.
But for my first visit, I think I chose well.
Coconut Red Bean Indulgence – RM8.90
Total: RM8.90
MVX Score: 8.0/10
M – Meal Value
RM8.90 for a well-executed traditional Chinese dessert with good texture and enough complexity from the chen pi represents very good value.
Score: 8.5/10
V – Venue
Yue Tang works well as a casual Mount Austin dessert stop, particularly after dinner when you simply want somewhere to sit down over a bowl of tong sui.
Score: 7.5/10
X – X-Factor
The chen pi was what made this memorable for me. That subtle citrusy, slightly bitter undertone gave the red bean soup much more dimension.
Score: 8.0/10
Open Daily
02:00 pm to 12:00 am
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