Dedicated Desserts

Patisserie Rui
G1B Mont Kiara Meridin, 19 Jalan Duta Kiara, Mont Kiara, 50480 Kuala Lumpur
03-6207 9282

Crystal Chan from Patisserie Rui, is a beaming and enthusiastic young chef who has developed a strong and loyal following. Her little bakery in Solaris Mont Kiara is producing patisserie of the highest quality.

Trained in Switzerland with years of experience in hotels and restaurants abroad, it is hard to find someone else to match her passion and dedication when it comes to desserts. The most popular request is her Strawberry Shortcake (RM19.50). Most of her cakes come in delightful “darling” sizes – meant to be shared between two or up to four people.

This white, fluffy cake, topped and filled with importedstrawberries is an absolute winner. They have managed to create such an ethereally soft cake that gives luxury a new meaning. But it doesn’t stop there; Patisserie Rui uses only the very best chocolate such as the Guanaja blend from Valrhona. They then painstakingly fill individual raspberries with honey that you can find embedded in each slice of their sinful Framboise Manjari Chocolate Cake (RM35).

Everywhere you look, you will see the result of hours of work that have gone into each preparation, whether its whipping the lightest cream for the Princess Cake (RM16) filled with alternate layers of sponge and raspberry puree or the luscious White Chocolate Cheesecake (RM12.50) with the smoothest filling that is rich and so full of genuine white chocolate flavour.

By Lee Wan Chai

House of Sundanese Food
4.12, Level 4 Suria KLCC, 50250, Jalan Ampang, Kuala Lumpur.
03-2166 2272

Over at House of Sundanese Food, they are no less dedicated. Often incorrectly confused with an African nation of similar name, Sunda is actually the name given to a group of islands in Indonesia that was historically a kingdom many years ago. Sundanese cuisine is unique and famed even within Indonesia. House of Sundanese Food makes a point of trying to use the best ingredients they can source and this is obvious in their desserts. The Ice Tambring (RM6) is probably the most unusual but also probably the best.

The flesh from young coconut is stewed with pandan leaves and a number of secret ingredients to produce a pale greenish dessert with crunchy bits of coconut flesh that is a light way to end a hearty and flavoursome Indonesian meal. The Mango Lolo (RM6.50) may look like mere sliced mango on shaved ice, but in this case, the chef has lovingly mixed mango puree together with ice first to ensure every mouthful carries the unmistakable flavour of the sweetest local mangoes.

Even the humble and familiar Ais Kacang (RM6) and Cendol (RM5.50) are given a twist with the use of Sundanese palm sugar. They make their own palm sugar drizzle by taking hours to gently cook it with a blend of spices to produce thick, dark syrup. House of Sundanese Food believes this gives their desserts a deeper and richer sweetness, and they have yet to hear any complaints from their guests.