Nothing strikes a nostalgic chord quite like a warm bowl of tong sui (traditional Chinese dessert). Come to Pudu to find the best bowls in town. Owner Ricky Yan shuns everything artificial and insists on keeping the tradition of freshly grinding the black sesame and almonds in a stone mill. Dubbed as "The King of Chi Ma Wu", his Black Sesame Paste (RM3.50) is a must-order. Caution! Take slow sips of the velvety paste as the dessert is served hot. Another crowd-favourite is the Peanut Paste (RM3.50) which boasts the same creamy texture and a super nutty flavour. If you want the best of both worlds, go for the Cha Wu (RM4.50) that features a delicious combination of peanut and black sesame paste.
Photo by Burppler Ethel Tan
This is actually black sesame mixed peanut paste (RM4.50). I liked how both weren’t too sweet and not too thick that it gets jelat too! It was nice that the owner still did latte art on top of the desserts too.
My friend and I saw a long lining up in front the shop, so we decide give a try. We have order Black Sesame Paste(RM3.50), Peanuts paste (RM3.50) & Almond paste (RM4.50). Overall we felt that the black sesame & Almond paste just okay, not very nice but peanuts paste still acceptable. Anyhow we still feel quite disappointed as we saw many good reviews in social media. Maybe we put too high expectations on them.
4.5/10
Not the best photo but if you are looking for late night supper and savory pratas are not your thing, then come have some Chinese dessert!
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Yin yang consist of white almond paste and black sesame paste. Super smooth and fragrant!
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Egg pudding w goji berries. Goji berries are not the best combi with the egg pudding but it works
Fourth generation dessert maker Ricky Kan takes pride in his traditional Chinese dessert recipes that have withstood the test of time. Adorned with old photographs and lion dance decorations, this spot is prime for when you want to impress a date or show a friend around town. Stone mills passed down from Ricky's great-grandfather sit in the centre of the shop, and are used daily to grind black sesame and peanuts for their Chi Ma Wu (black sesame soup, RM3) and Fa Sang Wu (peanut soup, RM3). Aromatic with a smooth finish, both bear a mellow sweetness provided by the addition of boiled rock sugar. These sweet soups can be quite filling so if you can't decide which one to get, jazz things up with a Cha Wu (RM4) — a yin-yang combination of the two. Finally, there is their Tang Tan (steamed egg custard, RM3). Restoran Ruby is one of the only places in KL that still makes this old-time dessert from scratch. Available both hot and chilled, the smooth egg custard strikes the balance between firm and wobbly in a ceramic bowl. Pro tip: Ricky recommends the hot tang tan.
Avg price per person: RM5
