Taste of 1958

Kwong Wah Ais Kacang opens at the Bukit Jalil Pavilion, continuing its 64-year-old traditional taste.

HAVE Have you ever wondered what desserts your grandparents ate before you? It turns out that “old-fashioned” sweets are equally delicious for modern taste buds!

If you’re a millennial or older, you might remember enjoying old-fashioned traditional treats like ice kakang or sendol to cool off on a hot Malaysian day. If you dream of the flavors that once seduced and teased your taste buds in your youth, good news because Kwong Wah Ais Kacang has just opened at Pavilion Bukit Jalil.

In a new cafe with an area of ​​3000 sq. ft., seating up to 100 people, serves traditional Malaysian delicacies ranging from Nasi Lemak and Ipoh Khor Fan to desserts such as Sendol and Ikan Bilis Buns.

Before opening this cafe, Kwong Wah Ais Kacang was established in 1958 as a drink kiosk in the Old Town by PJ Chong Yok Wah serving drinks and soft drinks as well as ais kacang and cendol. This place has quickly become a popular place for a pleasant afternoon break in the area.

After Chong handed over the store to his daughter, Chong Swee Eng, and her husband, Mr. Wong, the couple ran it until they retired in 2015. Even in retirement, the dynamic couple continued their passion for food and kept busy in their home kitchen, developing new flavors and improving old recipes.

In 2017, they entrusted their generations’ secret family recipes to their daughters Teng and Moon to revive and manage Kwong Wah Ice Kakang in Section 17, Petaling Jaya.

Shortly thereafter, the store began to gain a lot of popularity thanks to social networks and word of mouth, and regular and new customers began to arrive.

They came from near and far to buy the now famous Kakang Ice, Gula Melak Coconut Buns, Gula Melak Mini Chiffon Cakes and many more.

The creative sisters believed in using the highest quality ingredients and honored their long-standing family recipe to celebrate the heritage and branding concepts inherited from their grandparents and parents.

When I first tried their signature Ais Kacang and Cendol with Gula Melaka, the rich flavors of all the ingredients made it one of the most unique desserts I have ever tasted.

While you might be wondering how kakang ais can taste so mind-blowing, Teng tells me that the delicious ingredients and syrups used in their kakang ais are all made on the spot, not just poured from a can or bought from a mass production facility. suppliers, and it shows in taste.

“We blend our Gula Melaka from different sources to ensure the best flavor and aroma when used in our desserts and cakes,” Tan said.

Also, their cendol is not as soft as regular cendol. Instead, it’s infused with pandan flavors and layered on top of thin beansu-like ice chips, along with creamy coconut milk, making this bowl of delicious perfection the star of the store and a must-try dessert.

If you feel hungry after walking through the mall, be sure to try their buns in three different flavors: BBQ chicken bun, coconut gula melaka bun, and ikan bilis sambal bun. them.

As for their line of cakes, their Pandan Coconut Inside Swiss Roll is one of a kind, transforming ABC’s iconic flavor into a fluffy, airy chiffon roll that stays in your memory. You definitely want to try more.

Last but not least, their mini chiffon Gula Melaka is just as captivating and soft, making it the perfect dessert to gift to family and friends.

Kwong Wah Ais Kacang Pavilion Bukit Jalil offers a wide variety of other traditional dishes as well as their signature delicious ice desserts, cakes and scones. The restaurant is open daily from 10:00 to 22:00 and offers indoor and outdoor dining, as well as takeaway food.

$!Kwong Wah also serves other local Malaysian dishes.  – AMIRUL SIAFIK MOHD DIN/TESAN

Kwong Wah also offers other local Malaysian dishes. – AMIRUL SIAFIK MOHD DIN/TESAN