The letter “G” fell off 😛
We had breakfast at Restaurant Yong Len for breakfast before heading to Damai to climb. Yong Len has been around ever since I was in primary school. Throughout the years, the only stall that still lives in my mind is their prawn noodles stall. I remember it being so spicy until I couldn’t finish it.
15 years or more later, on a Sunday morning, I tried the prawn noodles again. It didn’t taste as spicy as it did 15 years ago. Probably my taste bud has developed an immunity to spicy food. Of course, it tasted good. The kangkung was soft and the chicken meat was thinly sliced. The boss was also quite generous with their soup. I asked for a refill and she obliged without hesitation.
Other than prawn noodles, there’s one stall selling Nyonya kuih and other Chinese pastries. We bought a box of ang ku and some other miscellaneous kuih as snacks for our climbing session. The ang ku is not bad but its a little bit too oily. Nevertheless, it’s one of the rare places where you can find people selling Nyonya Kuih.
Food4Thot: Prawn mee@Yon Len, TTDI
kyspeaks.com » KY eats – Prawn Mee (瑕面) at Restaurant Yon Lee, TTDI
Cendol is a traditional Asian dessert which basic ingredients consist of shaved ice, coconut milk, starch noodles with green food coloring, and palm sugar. Red beans, glutinous rice, grass jelly, and creamed corn are sometimes added.
In a small park along Jalan Damansara in Taman Tun Dr Ismail lies a small portable stall – on a bike, serving cendol. It’s manned by an elderly Indian man.
The method of churning out the cendol is extremely old school. A block of ice will be grinded against a wooden with a blade in the middle. Shredded ice will then fall into a bowl which later is filled with coconut milk. It does look a bit unhygienic. Nevertheless, it’s tasty, especially with Indian uncle’s sweat.
The park is a great place to enjoy a bowl of cendol on hot day with insects flying around.
Other than cendol, there is a famous stall selling rojak, an Asian fruit and vegetable salad dish.
Hikayat Ikan Paus Biru: The Best Cendol In the World