Travel +60 🚌 Malaysia, Truly Asia 🇲🇾 JB

This toast is made with Belgian chocolate hazelnut, New Zealand cream cheese and premium French butter, the quality shines through.

Cutting in reveals a molten chocolate hazelnut core, creamy Basque cheese on top and soft, fragrant toast beneath. Gooey, rich and balanced. A treat that feels both comforting and indulgent.

Back for my seafood fix! Sambal sweet potato leaf with that smoky kick, juicy salt-grilled crayfish, fragrant ginger scallion clams and sambal noodles. Rustic banana leaf feast that never fails to comfort.

The curry laksa here is a proper comfort bowl. Creamy coconut broth with a spicy kick, loaded with fried fish ball, fish cake slices, beansprouts, tofu puffs and crispy beancurd skin. Went with thick bee Hoon and it’s chunkier than the usual SG laksa noodles, almost like mee tai mak, with that chewy bite that makes every slurp surprisingly satisfying.

The signature nasi lemak comes with all the essentials. Fluffy lemak rice, fiery sambal, ikan bilis, peanuts, cucumber, cabbage and a fried egg. The fried chicken is crispy on the outside, tender inside and perfect with the sambal. I added on a slice of otak for that smoky and spiced punch which really elevated the plate though it’s not part of the standard set.

Curry Laksa 》RM12.90
Tai Hong Signature Nasi Lemak 》RM14.50 + RM3 Otak-Otak
Iced Kopi C 》RM4.50
Lime Plum Juice 》RM5

The lo mai gai (glutinous rice chicken) is the star of the spread, with glutinous rice that’s fragrant, flavourful and deeply reminiscent of bak zhang (Chinese rice dumpling). Rich and comforting, it’s satisfying enough that the chicken and mushroom almost feel secondary.

The har gow (shrimp dumpling), though packed with juicy prawns, has a slightly thick skin, while the siew mai and pork ribs are decent but nothing standout. Still, that lo mai gai alone makes it worth the trip 》RM24

Glistening, rich and just indulgent enough. Silky noodles, bean sprouts, prawns, and cockles come together beautifully, with scrambled egg adding that extra touch.

A little oily, a little sinful — big on flavour but lacking that smoky wok hei to make it truly unforgettable 》RM9

This swiss roll is a luxurious little indulgence. The soft, airy sponge wraps around a smooth vanilla cream that’s fragrant and perfectly balanced — not too sweet, not too heavy. It’s a splurge, but one that delivers on quality with every bite 》RM22.90

The basque cheese toast is comfort in every bite — golden-crisp on the outside, yet irresistibly soft within. The delicate balance of fragrant, creamy richness keeps it indulgent without being overwhelming, making each mouthful a warm, satisfying experience. The cheese lends just enough depth without overpowering, allowing the buttery base to shine. Perfectly toasted and wonderfully light. It may come at a premium, but the quality speaks for itself 》RM19.90

The otah is fragrant with a soft, almost creamy texture that pairs well with the mee siam. A generous dollop of sambal ties everything together, adding just the right amount of heat. While the flavours hit the mark, a bigger portion of otah would have made the balance even better. Still, it’s a comforting and satisfying meal 》RM12.90

This is a bold fusion that delivers on both flavour and texture. The tangy, slightly spicy mee siam is brightened with a squeeze of calamansi, while the crispy, golden-brown chicken chop adds a satisfying crunch. A fried egg, cucumber slices, and sambal complete the dish, making it a comforting twist on tradition 》RM15.90

This bowl of laksa is rich and comforting, but don’t expect the usual SG-style broth. This one brings its own character — creamy yet distinct, packing a different balance of flavours. The bee hoon soaks up the fragrant broth perfectly, while toppings like crispy fried beancurd skin, tau pok bursting with flavour, springy fish cake, and a perfectly boiled egg round out the dish. It’s a satisfying twist on a classic that is worth trying 》RM13. 90

Dropped by for a super satisfying lunch! Love how we can build our own bowl with fresh, house-made ingredients.

Went with a mix of favourites — plump herh keow (fish dumpling), stuffed beancurd, bitter gourd, chilli, scallops, fishballs, yee wat (fish paste) and some fresh greens. The broth was light yet flavourful, with crispy seaweed adding that extra bit of texture.

For noodles, we had mee tai mak and carb-free fish noodles, both well-coated in savoury dark sauce. The mee tai mak had a nice chew, while the fish noodles were smooth, bouncy, and a rare find. Also grabbed the fried fish cake with sweet chilli dip on the side — simple but seriously addictive.

A solid spot for a comforting, fuss-free meal. Will definitely be back to mix and match more combos!

Yong Tau Foo Soup 》RM30.40
Fish Noodle 》RM12.90
Mee Tai Mak 》RM4.90
Crispy Fish Cake 》RM8.50

The pork and chicken satay have a nice smoky char, and while the marinade is decent, they don’t quite steal the show.

The peanut sauce helps round things out, delivering a rich, nutty kick that pairs well with the tender meat. Not mind-blowing, but good enough for a casual satay fix 》RM1.50 / Piece

📍Tampoi Satay