Here’s a simplified but more vivid and definitive version for your food blog:
Strolling around the Old Quarter in Hanoi leads you to dishes you won’t usually see on travel vlogs. One of our best finds was Thủy Bà Già, a humble spot known for its stewed chicken noodles (Mỳ gà tần) and herbal chicken soup. With branches along Hàng Bồ Street (houses 16, 42, and 51), it’s easy to miss—but worth stopping for.
Thủy Bà Già Menu
Their black-skinned chicken stew was such a surprise. The broth had a gentle sweetness with a slightly tangy, herbal taste we couldn’t quite name. It came with bean sprouts and fresh herbs that made the soup even more comforting. The chicken was incredibly tender—so soft it fell off the bone with just a light pinch of chopsticks. A half chicken costs only VND 50,000 (around ₱111.70), making it both delicious and budget-friendly.
Half stewed sweet herbal chicken for VND 50,000
We found this place by accident while wandering the streets and noticing young locals enjoying dinner on small green stools. That’s when we knew it had to be good.
For dessert, we discovered a halo-halo–style treat near our hotel. Instead of evaporated milk, it used canned coconut milk poured over crushed ice. It was packed with colorful jellies, fresh cubed fruits like watermelon, pineapple, jackfruit, and ripe mango, plus pearls and black beans. It even had a soft, silky pudding that reminded me of taho. I forgot the exact price, but it was definitely worth it. The stall was always full—we were just lucky to grab seats.
Order preparation Table of Chè Thập Cẩm
Chè Thập Cẩm – coconut milk, jellies and crushed ice
Chè Thập Cẩm – a coconut milk-based dessert filled with jellies, beans, fruits, and crushed ice
When the weekend night market began on Friday, the streets became even livelier. One stall that caught our eye was Spud Gang, a small business run by siblings. The younger sister handled the orders and cashier (she spoke English well), while the older brother prepared the food. I loved their teamwork.
Spud Gang Menu
We tried their Butter Chicken Curry Spud for VND 85,000 (~₱189.89). It was a soft baked potato loaded with creamy chicken curry and melted cheese. The curry sauce generously covered the entire potato and was topped with crispy garlic, shallots, and scallions. Slightly pricey, but satisfying and flavorful.
Butter Chicken Curry Spud (with 1 stick of pork BBQ)
To end our first night food trip, we stopped by a fruit stall offering a Buy 1 Take 1 promo—two large cups of fresh fruits for VND 50,000 (~₱111.70). You could enjoy it as is or have it blended into a smoothie. Either way, it was the perfect refreshing dessert to wash down everything we ate.
Hanoi is lively and chaotic, especially on the streets. Traffic doesn’t really follow a clear flow—motorcycles come from all directions, sometimes even on the wrong lane, with constant beeping even at pedestrians who are already walking properly. It felt overwhelming on our first night, and honestly, the walkways took some getting used to. But once you taste the food, you somehow learn to forgive the chaos.
We arrived at our hotel way before check-in time, left our luggage, and headed straight to Aeon Mall Long Birn for an early lunch. After scanning the food court, we settled on Nét Huế. It was just past 10 a.m., so there were only a few diners—more like late breakfast for locals, but early lunch for us.
– Bánh ram ít đậu xanh tôm bằm (Ram ít cake with mung bean and shrimp) – VND 52,000 (~₱116.22)
– Cơm cá bông lau kho tộ (Braised fish in clay pot meal) – VND 88,000 (~₱196.68)
The Hến xúc bánh tráng was a feast for both the eyes and the palate. Crunchy grilled rice cakes paired with nuts, fried garlic, and tender clams, finished with a tangy, vinegar-like sauce you drizzle on top. The flavor was new to me—savory with a gentle kick of spice. It’s known to come from Central Vietnam, especially the Huế region, and you can really taste the contrast in textures and flavors.
Stir-fried baby clam with grilled rice cake
Next was the Cơm cá bông lau kho tộ, a Southern Vietnamese favorite. It came with rice, soup, and simple sides like carrots, cucumber, stir-fried cabbage, and other greens. The fish arrived in a small covered clay pot to keep it warm, with about 3–4 slices inside. The yellowtail catfish was soft and flaky, braised in a soy-based sauce with hints of sweetness, caramelized sugar, garlic, shallots, and pepper—well balanced, comforting, and with no fishy aftertaste at all.
Braised fish in clay pot
Rice platter with soup (Braised fish in clay pot Meal)
Lastly, the Bánh ram ít surprised me. I initially thought it was dessert because it was served cold, but it’s actually savory. Mashed mung beans and minced shrimp are wrapped in a soft dumpling, sitting on top of a crispy fried sticky rice base. Gooey and crunchy at the same time—small, but very filling.
Ram it cake with mung bean and shrimp
Biting through Ram it cake with mung bean and shrimp
Overall, our experience at Nét Huế was solid and satisfying—walang tapon. If you ever come across this restaurant, give it a try. You won’t regret it.
After a relaxing afternoon walk along My Khe Beach, we realized something was missing—we hadn’t crossed off any well-reviewed restaurants from my saved list yet. That’s how we ended up at Nhà Bếp Xưa Restaurant, a spot often mentioned in reviews and tucked along a busy street lined with other food establishments. With that much competition, consistently good feedback usually means one thing: it’s worth a try.
We arrived in the early afternoon to avoid the usual dining rush. From the outside, the restaurant already felt inviting—relaxed, unpretentious, and easy to spot, with more diners visible compared to nearby open eateries. That alone was reassuring.
To play it safe, we ordered dishes marked as Best Seller. Our table quickly filled with Phở Bò Đặc Biệt (Special Beef Pho), Cơm Chiên Trái Thơm (pineapple fried rice with seafood), stir-fried morning glory with garlic (kangkong), and Thịt Kho Tàu, served in a mini pot to keep the dish piping hot. Shortly after ordering, we were pleasantly surprised with a pitcher of free cold tea—something we hadn’t experienced in other restaurants we tried in Da Nang.
Free cold tea
We started with the simplest dish: the stir-fried morning glory with garlic, priced at VND 45,000 (~PHP 100.24). It was straightforward and lightly seasoned, likely with fish sauce and minced garlic with a hint of spiciness. Nothing fancy, but clean and familiar—though a bit pricey compared to how affordable kangkong dishes are back home in the Philippines.
stir-fried morning glory with garlic
The pineapple fried rice stood out more. Served beautifully in half a pineapple, it came packed with pineapple bits that added a gentle sweetness and slight tang, along with small shrimp pieces, green beans, bell peppers, corn, carrots, green onions, ham, and more. It’s a complete meal on its own—rice and ulam in one. Hubby really enjoyed this dish, and at VND 75,000 (~PHP 167.06), it felt well worth the price.
Pineapple fried rice
The special beef pho featured medium-rare beef slices that were tender and thinly cut, swimming in a clear, simple broth that wasn’t overly oily. It was comforting and familiar, similar to other good beef pho we’ve had—nothing surprising, but definitely satisfying.
Special beef pho featured medium-rare beef slices
Last, and certainly not least, was the Thịt Kho Tàu. This dish consists of caramelized pork belly braised in coconut juice. The pork was cut into small, flavorful pieces, with a noticeable hint of sweetness from the caramelization. It reminded me of adobo, but elevated—richer, slightly sweeter, and more indulgent. Priced at VND 75,000, the portion was good for one person and served hot in its mini pot.
Thịt Kho Tàu
We kept our order light since we were still full from earlier snacks, but overall, the experience was pleasant. Is it worth visiting? If you’re staying in Da Nang, I’d say yes—it’s a good, comfortable introduction to Vietnamese home-style dishes. The menu may feel familiar if you prefer playing it safe, like we did, but sometimes that’s exactly what you want after a long beach walk.
After a tiring morning at Marble Mountain, which is about 11.8 km to Hội An (as per our Grab Ride), we arrived hungry and worn out from the travel and walking. We ended up at Cơm Gà Nga Hội An for a late lunch—an unplanned stop that worked out perfectly, with fewer crowds but still plenty of diners.
Lunch at Cơm Gà Nga Hội An
Chicken Rice (VND 70,000 / ~PhP 157.96). Their signature dish is Cơm Gà (Chicken Rice), a well-known specialty from Quảng Nam Province in Central Vietnam. It typically comes with (light) yellow rice cooked in chicken broth, shredded chicken, herbs, and vegetables.
The plate arrived with fragrant rice that reminded me of Hainanese chicken rice, but slightly stickier. It was topped with tender shredded chicken, slices of white onion, shredded green papaya, Vietnamese coriander, and a small cube of chicken blood. There were also a few vegetables I tasted for the first time—simple but refreshing and surprisingly good. The chicken was soft, juicy, and well-seasoned, while the rice had its own savory depth. Simple, comforting, and satisfying—exactly what we needed after a long morning.
Cơm Gà (Chicken Rice)
Cơm Gà Nga Hội An : Cao Lầu – Hội An’s Signature Noodles (VND 70,000 / ~PhP 157.96). We also ordered a bowl of Cao Lầu, another must-try dish in Hội An. This iconic noodle dish usually includes thick rice noodles, sliced barbecued pork (char siu-style), fresh greens, crispy crackers, and a small amount of broth. Traditionally, the noodles are made from rice soaked in lye water, giving them a chewy texture and slightly yellow color as per Google. The broth is very minimal—more like a sauce resting at the bottom of the bowl.
Cao Lầu (noodles are at the bottom – not seen on this photo)
To be honest, I’m not a big fan of thick noodles, especially when there’s broth involved because the flavor doesn’t easily absorb. This time, hubby happily finished the bowl for me.
What I did enjoy, though, was the contrast of textures—tender meat, crunchy crackers, chicken blood, and lots of fragrant herbs, especially Vietnamese coriander. If there were an option to swap the noodles, I’d probably love this dish more.
Cơm Gà Nga Hội An : Vietnamese Iced Milk Coffee (VND 30,000 / ~PhP 67.70). We wrapped up our late lunch with an iced milk coffee. Normally, I avoid coffee after 12 PM because it messes with my sleep—but rules don’t apply when I’m in Vietnam. Vietnamese coffee is just that good. Strong, smooth, and perfectly balanced with milk. Since the weather was hot, an icy glass was exactly what I needed.
Vietnamese Iced Milk Coffee
Cơm Gà Nga’s menu is simple and straightforward—only a few dishes—but that’s what makes it good. You can tell they focus on their specialties without compromising quality.
Cơm Gà Nga’s Food MenuCơm Gà Nga’s Drink Menu
Quick Stop at Bánh Mì Phượng – Famous Since 1989
When we arrived in Hội An via Grab, we immediately noticed a long line—it was for Bánh Mì Phượng, one of the most famous bánh mì shops in Vietnam. We initially passed by because we wanted a heavier late lunch, but curiosity got the best of us later.
Bánh Mì Phượng has been around since 1989 and gained international fame after being featured by the late Anthony Bourdain—something I only found out after we got back to our hotel. Aside from bánh mì, their menu also includes Bún Thịt Nướng and Cơm Xá Xíu. The shop runs on a number system, making orders organized despite the crowd. Seating inside is limited, so many people wait along the side street.
Bánh Mì Thập Cẩm (VND 35,000 / ~PhP 78.98). We ordered their best-seller Bánh Mì Thập Cẩm, described as mixed pork with pâté. The baguette was medium-sized, with a nicely crisp crust and a denser interior—not airy, not soft, and slightly on the firmer side. The bread leaned more toward crunchy than fluffy.
Bánh Mì Thập Cẩm (mixed pork with pâté)
Flavor-wise, it was okay, but not memorable for me. The filling lacked punch, and there was very little pâté in my order. My expectations might have been high since my personal benchmark is Huỳnh Hoa Bánh Mì in Saigon, which I featured in a previous post.
Avocado Shake (VND 40,000 / ~PhP 90.26). Thankfully, hubby ordered the Bơ (avocado juice)—which turned out to be more of a thick avocado shake topped with toasted coconut chips. It reminded me of bokayo in the Philippines, but crunchier. The shake was extremely thick—almost pure avocado—with the coconut chips providing the only sweetness. I loved the texture, but because it was so hot, it didn’t quite quench our thirst. We ended up ordering Pocari Sweat afterward just to cool down.
Bơ – Avocado Juice ShakeBơ – Avocado Juice Shake with toasted coconut chips
Here are some phots of Bánh Mì Phượng‘s take our / order counter and menu:
Bánh Mì Phượng’s Order and Takeout Counter
Bánh Mì Phượng Menu
Final Thoughts. This late lunch adventure in Hội An was a mix of happy accidents and famous food stops. Cơm Gà Nga surprised us with comforting flavors and simplicity, while Bánh Mì Phượng—though iconic—didn’t quite top my personal favorites. Still, it’s always worth trying local legends for yourself. Sometimes, the best food moments happen when you’re tired, hungry, and just following your feet. 🙂
Vietnamese cuisine always pulls us back, so on this trip we explored Da Nang and Hanoi. We originally planned to include Sa Pa and even booked our hotel ahead of time, but after calculating the long travel hours and limited transport schedules, we decided to postpone it for another visit—another reason to return.
After settling into Pavilion Hotel Da Nang past dinner time, we explored nearby food spots and found Quán Lùn Mập along Võ Văn Kiệt Street. The restaurant serves a wide range of local dishes, including seafood, rice, porridge, noodles, and hotpot—casual, affordable, and satisfying.
Quán Lùn Mập – What we ordered: Stir-fried frog with lemongrass and chili – VND 89,000 (~PHP 200.83), Chicken stir-fried with lemongrass and chili – VND 99,000 (~PHP 223.40) and Egg fried rice – VND 69,000 (~PHP 159.70).
The frog dish was surprisingly clean-tasting, with no fishy aftertaste. It was generously cooked with lemongrass, onions, and scallions, creating a fragrant, savory sauce. The flavor was so good that I reused the sauce for the chicken. The chicken was deep-fried and mildly seasoned. It wasn’t spicy unless you bit into the chili peppers, and while slightly dry, the portion was generous—almost half a chicken, including one foot.
Stir-fried frog with lemongrass and chili
Chicken stir-fried with lemongrass and chili
The egg fried rice was simple but flavorful, slightly salty and satisfying enough to eat on its own. Meals like this highlight why Vietnamese food stands out: good flavor, generous portions, and reasonable prices.
Egg fried rice
On weekday night, we visited Dragon Bridge (Cầu Rồng) and walked around Son Tra Night Market. Compared to night markets in Taiwan or the Philippines, this one is smaller, but it still offers a lively mix of street food, seafood, souvenirs, and clothing. If you’re buying coffee souvenirs, prices here—especially for Cà phê trứng (egg coffee)—are cheaper than in Hanoi.
Son Tra Night Market – Seafood by the Bridge: We chose a busy seafood stall facing the bridge and ordered: Ốc Bay (Flying snails) for VND 150,000 (~PHP 338.84), grilled pork for VND 110,000 (~PHP 248.48) and Sò Dương Nướng (Grilled elongate cockles) for VND 110,000 (~PHP 248.48). For our tirst quenchers, hubby had Huda Lager Beer for VND 50,000 (~PHP 112.95) and mine was Sugarcane juice with lemon – VND 50,000 (~PHP 112.95).
The grilled pork was simply seasoned, but Vietnamese herbs and the signature fish sauce added depth and balance. While the flying snails were mildly flavored and likely steamed with lemongrass—simple and straightforward.
Grilled pork with fish sauce and herbs
Steamed Flying Snail with lemon grass
The standout dish was the grilled elongate cockles. The creamy, buttery sauce was unlike any shellfish sauce I’ve tried before. The meat was large, tender, and cooked just right. Even though the serving had only a few pieces, the sauce was so good that I poured it over the pork and snails and finished every last drop. The sugarcane drink with lemon was refreshing and perfect for the warm night while hubby enjoyed his can of beer.
Grilled Elongate Cockles with sauce topping
Sugarcane Juice with lemon and Huda Lager Beer
We skipped rice since we were already full and ended the meal with Bánh Bao Chay, a siopao-style steamed bun filled with vegetables and vermicelli for VND 20,000 (~PHP 45.18)—light, comforting, and flavorful.
Bánh Bao Chay (similar to steamed vegetable siopao)
Before wrapping up our Da Nang stay, we explored the area near our hotel, just a short walk from Da Nang Beach, and discovered Quyen’s House, a cozy spot that feels like a residential home turned mini-restaurant. They offer single-served dishes and combo meals. We ordered the Combo 2 which includes Bún Chả, 3 fried spring rolls, 2 shrimp cakes) for only VND 105,000 (~PHP 237.19).
The Bún Chả tasted familiar, but the fish sauce stood out with chunky radish and carrot that added a pleasant crunch. The shrimp cakes were a highlight—crispy and flavorful, similar to Filipino maruya, but made with shrimp instead of banana. Even the shrimp head and tail were edible. The spring rolls were slightly over-fried for my taste, but still filling and comforting.
Bún Chå
2 shrimp cakes (top) and 3 spring rolls (bottom)
As with many Vietnamese eateries, portions were generous, herbs were plentiful, and flavors were bold without being overwhelming. The friendly service and quick preparation made the experience even better.
Here’s the menu of Quyen’s House:
Menu of Combo MealsMenu of Noodle dishes and spring rolls
Menu of drinksSingle-served Menu
Overall, Da Nang impressed us with its generous portions, bold yet balanced flavors, and excellent value for money. Every meal felt satisfying, making the city an easy favorite for food lovers.
Every All Souls’ Day, we try to go home to Aurora to visit my late Dad and this year was no different. But instead of squeezing into traffic and stressing over parking, we decided to rent a motorcycle. Best decision ever. It made everything easier—from visiting my late Dad’s tomb, to squeezing through narrow roads, to spontaneously stopping wherever our stomachs told us to. And of course… our stomachs did a LOT of talking on this trip.
Ben’s Halo-Halo: The Signboard That Reeled Me In
Before checking in at Nalu Surf Camp, I spotted this huge, colorful sign for Ben’s Halo-Halo. I didn’t even know the brand, but apparently it’s originally from San Pablo, Laguna. The graphics on their signboard were so eye-catching that I told myself, “We have to try this later.”
Ben’s Halo-halo Ice Cream Signage
So after grabbing our rented motorcycle from El Dawn Surfing School near Punta Baler which by the way is PhP 800 for 24 hours, we went straight there. We ordered the Original and the Macapuno flavors (₱130 each), and they told us macapuno was their bestseller. But here’s what surprised me—the ice. It was so finely crushed it reminded me of an ice cream. Plus, the milk was already mixed in, so it was creamy from the first spoonful—unlike the usual halo-halo where you’re wrestling with ice chunks and pouring evaporated milk over a mini iceberg.
Ben’s Halo-halo Ice Cream Menu
The Original had that simple-but-yummy mix: leche flan ( I think), ube, macapuno, langka, corn syrup with tiny corn bits, and a few mystery additions that just worked. The Macapuno though? A bit too sweet for us, but maybe that’s because we’re not a fan of macapuno.
Ben’s Original Halo-halo
Ben’s Macapuno Con Yelo
Still, it was the perfect “Welcome to Baler!” snack.
Gilliane’s Snack House and the Surprise Lomi Discovery
Somewhere near Quezon Park, we stumbled upon Gillian’s Snack Haus—plus a row of small stalls beside it. You can’t miss it. Just turn left from the main road if you’re coming from the town proper and it’s all right there.
Gilliane’s Snack House
The place was buzzling. Families, barkadas, locals, travelers—you name it. The prices were friendly and you could tell people actually enjoyed eating there.
Gilliane’s Snack House Menu 1
Gilliane’s Snack House Menu 2
Hubby ordered Beef Pares (₱110), which came with garlic rice, soup, and super spicy chili garlic. He liked alot of garlic and chunks of beef meat; for me, it leaned a little too sweet.
Beef Pares Order at Gilliane’s Snack House
I also grabbed Beef Mami for takeout, thinking I’d save it for later. Joke was on me—I ended up giving it to the hotel security guard because of what happened next…
The Big Bowl Lomi Story
Beside Gillian’s is another humble food stall selling Batangas Lomi. This stall deserves its own place for diners. I forgot to get their store’s name.
Bantangas Lomi Stall
We ordered their Regular Lomi (₱160), expecting a normal-sized bowl… and then they handed us a bowl so big it could feed 3–4 people. We thought “Did they make a mistake?” But nope—that’s really the serving size.
Regular order of Lomi Soup
The broth was thick, eggy, comforting, and loaded with toppings – like chicharon, kikiam, pork liver, squid balls, etc. The “Overload” version (₱220) uses the same bowl—just with more toppings. They also sell fried lumpiang shanghai and gulay, and it smelled so good we almost ordered, but at this point the lomi had already defeated us.
Batangas Lomi’s Menu
This is why the Beef Mami I bought ended up with the friendly hotel guard. I didn’t want it to go to waste, and he happily took it.
Breakfast at Gillian’s
The next morning, guess where we went? Yup—back to Gillian’s. They were one of the few places open early.
Hubby got their “SpamSiLog” (₱80) which turned out to be ordinary luncheon meat, but the rice, soup, and fried egg made it filling. I ordered LongSiLog (PhP 80 for Pinoy sausage with fried garlic rice and egg) which was not included on the photos and Chicken Mami (₱70). Just with a few drops of chili garlic oil, it tasted so much better.
SpamSiLog from Gilliane’s
Chicken Mami with boiled Egg
Bays-Inn Restaurant: A Familiar Restaurant
Later, when my craving for kinilaw kicked in, we headed to Akkaw Ihaw near Punta Baler—but no tuna that day. So we returned to the classic: Bays-Inn Restaurant, a place we’ve dined in multiple times already.
We ordered:
Sinuglaw (₱298) (combination of Pork Inasal and Tuna Kilawin, Sidak – their sisig + dinakdakan (₱308), Spanish Sardines Pasta Aglio Olio (₱238) plus a refreshing mango-skewer cold tea.
Bays-Inns’s Sinuglaw
But honestly? The Sinuglaw wasn’t as good as before. The pork inasal was too sweet, the fat-to-meat ratio wasn’t great, and the vinegar mix tasted different. Less ginger and onion than I remembered. Hubby enjoyed his Sidak though.
Bays-Inn’s Sidak (Sisig + dinakdakan)
Thankfully, the pasta and the mango tea saved the moment. Just wishing they added more parmesan cheese and crushed sardines than big pieces. It also has tomatoes and broccoli for added veggies.
Spanish Sardines Pasta Aglio Olio
Food took about an hour to arrive (long weekend woes!), so it helped that we ate light snacks beforehand.
The tea with the mango skewer was surprisingly good. The mango cubes tasted almost like pastillas—soft, sweet, and a bit sour. The tea itself was mild and slightly bland, but taking a sip and then a bite of the mango completely changed the flavor – refreshing in a unique way.
I wish I remembered the name of the drink, but the experience definitely stood out.
Tea with Mango Skewer (forgot the name)
Kabayan Batangas Lomi
After attending the Mass at Baler Church (San Luis Obispo de Tolosa Parish Church), we walked to a place we’d been curious about since Day 1: Kabayan Batangas Lomi. It was always full, and now we understood why.
Kabayan Batangas Lomi Menu
Hubby ordered Special Lomi (₱80)—very affordable! It had 2 slices of boiled egg, crispy pork, and an eggy broth he enjoyed, though I found it thinner than the usual Batangas lomi.
Special Batangas Lomi
I tried the Chami Special (₱80). Sweet, spicy, generous serving, and it instantly reminded me of the chami I had in Lopez, Quezon years ago. Such a nostalgic bite.
Kabayan’s Chami
Hotel Eats: Nalu Surf Camp’s Sandbar Restaurant
At Nalu Surf Camp, we already scanned through their menu before seating and we ordered:
Sizzling Pakbet (₱195), Crispy Pako (₱175), Chicken Inasal (PhP 280), 1 serving of rice (which turned out to be huge—like 2 cups each!).
A huge cup of rice
The Crispy Pako felt more like crispy breading than pako, especially compared to the rolled pako version from Baler Ortus Restaurant. It came with two dipping sauces – ranch-like sauce and sweet chili.
Crispy Pako with 2 dipping sauces
The Manok Inasal (PhP 280 for a quarter leg size) was on the salty and sweeter side.
Manok Inasal with soy sauce and Atchara
But the Sizzling Pakbet? Delicious. The alamang made all the difference and the vegetables still have their crisp texture with the right proportion of meat and fat. Small serving, but packed with flavor.
Small serving of sizzling Pakbet
Here’s the Sandbar’s menu:
Sandbar’s Menu 1
Sandbar’s Menu 2
Sandbar’s Menu 3
Sandbar’s Menu 4
Ikigai: Not Japanese… But Quite a View
On our way home, we stopped by Ikigai, thinking it was a Japanese restaurant (because… the name). Turns out it’s a simple Filipino turo-turo. Nothing fancy with the food, but the view of Pantabangan Lake was stunning. Worth the stop.
Ikigai’s Pantabangan Lake view
Wrapping Up
This short trip back home felt extra special because we got to try so many new places—but I’m convinced we wouldn’t have experienced even half of them if we didn’t rent a motorcycle. It gave us freedom to roam, stop, eat, and explore without stressing over parking—especially during a long weekend when everywhere is full.
Next time we’re back in Aurora, we’re definitely renting one again.
Kuala Lumpur is full of surprises for food lovers. During our trip, we explored food courts, small stalls, and Central Market, tasting everything from comforting hotpot-style soup to some desserts. Here’s a detailed account of our food journey.
Craving Yong Tau Foo at Pavilion Mall. We were craving for hotpot style but couldn’t find any at nearby hawker-style centers so when we saw Yong Tau Foo Stall at Food Republic in Pavilion Mall, we lined up immediately. The long line of customers and positive reviews for both taste and price made it an easy choice.
Yong Tau Foo Step-by-step order with price colour tagging of ingredients
Ordering was simple, (1) Pick your ingredients, (2) Choose a soup base then (3) Head to the sauce station. I chose their best-selling broth, but without spice, since I was sharing it with my husband. The server suggested adding sauces to adjust the flavor. We got a sweet brown sauce, a touch of red chili sauce, and crispy fried onions for topppings – a must for me!
Hotpot ingredients: Noodles, dumplings, meat and other proteins
Yong Tau Foo Hotpot Ingredients
The soup was light, warm, and comforting. My husband said it reminded him of ready-made hotpot soup or hotel breakfast buffet soups but nothing is special. While I preferred the soup base in Manila specifically in Divisoria Mall before the pandemic, the larger selection of ingredients here made it a satisfying meal for RM 23.50 which is also good for sharing.
Yong Tau Foo staff preparing the orders
Our order at Yong Tau Foo
Potato Corner and Being Juice. Later, we came across Potato Corner, which offers crispy squid (starts at RM 9.90) and fish tartar with chips (RM 10.90). We skipped these because we were still full from the hotpot. I’m not sure if these items are available in the Philippines now, but they looked tempting!
Potato Corner’s Crispy SquidPotato Corner’s Fish Tartar and Chips
On our way back to Santa Grand Signature Hotel, we spotted Being Juice, a small beverage cart with colorful drinks and a fun-name menu. They offer alot of drink choices including Yogurt Series, Classic Smoothies and Iced Crushes. We tried the “Be Yo-Self” yogurt drink, which included mango, strawberry, raspberry, red apple, banana, and Greek yogurt. I expected it to be sour because of the berries, but it turned out mildly sweet, refreshing, and lightly tangy. For RM 14.90, it was a delicious treat.
Being Juice Drink MenuBeing Juice: Be yo-self yogurt drink
Empire Sushi: (supposedly for) Midnight Snack. We often passed by Empire Sushi in Pavilion Mall and noticed the long queues. On one visit, we finally decided to buy sushi for a midnight snack. I couldn’t wait and started eating as soon as we got to our hotel room. Some notes: Chopsticks were not included while Soy sauce and wasabi cost extra. Despite this, the sushi was fresh, flavorful, and had no aftertaste. The price was reasonable, not too cheap or expensive, making it a convenient and satisfying snack.
Empire Sushi: TemakiBox of Empire Sushi Order: Assortment of sushi and sushi rolls
Damascus Shawarma: Not Our Favorite. At Damascus in Bukit Bintang, my husband queued because the place is popular and highly rated online. We ordered a Hummus Beef Shawarma for takeaway. Unfortunately, it didn’t suit our taste. While it’s advertised as one of their best-sellers, we found it less flavorful than expected. Online reviews are mixed, and we agree with some of the negative ones. I wasn’t able to take a photo but this is hubby after paying and getting our number. Fortunately, we didn’t decide to dine in.
Damascus at Bukit Bintang after paying and getting our queue number
Exploring Central Market Snacks. We discovered several unique Malaysian treats at Central Market. First we had Cendol, green and grass jellies with fresh coconut milk, sweet corn, red beans, and palm sugar. It reminded me of Filipino halo-halo but simpler and less sweet. Instead of evaporated milk, they used coconut milk so the taste is unique but not similar to that of squeezed coconut milk bought in local Philippine Markets and used in viands.
Stall selling Cendol Drink
A cup of Cendol DrinkCendol’s spoonfull of Ingredients
Classic Tiramisu: Found at a nearby food bazaar, it had mild coffee bitterness balanced with gentle sweetness—perfectly smooth and flavorful.
An order of Classic Tiramisu
Bhujia: Crispy fried noodles made from chickpea flour. I chose the mild version to share with my husband. It was less spicy and milder than the Sri Lankan version I had before, but still crispy and enjoyable. All snacks were affordable, though I don’t remember the exact prices.
Indian Snacks StallA pack of Sev or Bhujia
McDonald’s Burger McDo: A Burger Surprise before our Flight Home. On our flight back to Manila, I craved a McDonald’s burger. Surprisingly, it came with SosCili chili sauce instead of ketchup. SosCili Chilli Sauce in McDonald’s Kuala Lumpur. I also lovedd the extra onions and pickles on my burger, so I asked for more. They generously added it at no extra cost, which was a big difference from Manila. The SosCili sauce had a perfect balance of spiciness and saltiness, elevating the burger and making it satisfying. I now hope to find this sauce locally—it would be great with burgers or other dishes.
Extra Pickles on Burger McDo
Extra onions on my Bruger McDo
SosCili Chilli Sauce in McDonald’s Kuala Lumpur
Final Thoughts. Our Kuala Lumpur food adventure was full of flavors, surprises, and memorable snacks. From the comforting Yong Tau Foo and fresh sushi to thirst-quencheing drink and not-so-sweet dessert, we left with happy stomachs and lots of delicious memories. Some foods didn’t suit our taste, like the shawarma, but that’s part of exploring a new city. Overall, Kuala Lumpur is one of the foodie paradise for anyone willing to explore both malls and street food gems.
Still in Kuala Lumpur 🇲🇾 and continuing our food adventure! Over the course of a few days, we got to try several local dishes, and while not everything met our expectations, it was still a great experience overall.
Hong Kee Claypot Chicken Rice
My husband was really craving claypot chicken rice. We originally planned to visit Heun Kee Claypot Chicken Rice, a well-known spot with a lot of good reviews. Unfortunately, it was a bit far from where we were staying, so we made a spontaneous decision to return to Chinatown and try Hong Kee, which also had mixed reviews but was more accessible. We arrived just after lunchtime and noticed there were still a few groups dining, so we thought that was a good sign.
Hong Kee claypot rice
As soon as we were seated, a waitress promptly came to take our order. We decided to go with their best-seller—the Claypot Chicken Rice, which is also featured in their restaurant name. The serving was said to be good for 2–3 people, and we paired it with a cup of their in-house tea. The food came out fairly quickly. Our claypot dish looked promising, topped with generous bite-sized chicken pieces, just like what you’d hope to see in such a dish.
1 order of Hong Kee Claypot Chicken Rice good for 2-3 persons
Taste-wise, the rice had a strong soy-based sauce flavor, which was a bit too salty for me. Sadly, there were parts of the chicken that weren’t cooked well, which made the overall experience a little disappointing.
Bits of uncooked chicken in our claypot order
As for their tea, the taste reminded me of gulaman from back home—but without the sugar or the jelly, and with a strange aftertaste that I didn’t enjoy. My husband, on the other hand, ended up finishing most of the food—probably because he had been craving claypot for a while. Personally, it’s not a place I’d return to.
Hong Kee Claypot Chicken Rice: Cold Tea
Lai Foong Restaurant
On a different day, while visiting the Central Market, we passed by Lai Foong Restaurant, a corner hawker-style place with lots of diners and multiple food stalls offering various specialties. It’s located at Kedai Kopi Lai Foong, 138, Jalan Tun H S Lee, City Centre. I was craving laksa (being in Malaysia, how could I not?), and found only one stall selling it—Laksa Sifu, offering their Signature Curry Laksa.
Diners at Lai Foong Restaurant
When my bowl arrived, I was excited at first glance—it looked rich and full of flavor. But after my first spoonful of the broth, I felt something was missing. The soup lacked the strong coconut flavor I expected, and the toppings were unfamiliar to me—there were string beans and thick, chunky noodles that felt mismatched with the dish. The pork didn’t blend well with the taste either. Sadly, I couldn’t finish it. My husband ended up eating it while I had his Char Siu, which was also quite dry, so I didn’t bother taking a photo of it.
Signature Curry Laksa
Samy & Min Bak Kut Teh
A more memorable experience came when we finally got to try Bak Kut Teh at Samy & Min Bak Kut Teh, located at the Food Place in Pavilion Mall. We only ordered one serving since we were still full from our hotel’s buffet breakfast. The portion was good for one to two people and came with a big cup of garlic rice, minced garlic, dipping sauce, and bite-sized fritters (deep-fried dough sticks).
Samy & Min Bak Kut Teh Signage
Samy & Min Bak Kut Teh Menu
We opted for the Pork Three-Layer Meat Bak Kut Teh, which was served piping hot in a pot filled with lettuce, mushrooms, and pork intestine skin. The broth was rich and flavorful—you could even eat it with rice alone. The pork was so tender that it fell apart easily, and we could cut it using chopsticks. I’m truly thankful I got to try this dish for the first time here because it really raised the bar for what I’ll expect from Bak Kut Teh in the future.
Samy & Min Bak Kut Teh – Pork Three-Layer Meat (set meal)
Wanjo Kg Baru
Another restaurant we tried—thanks to some online vlogs—was Wanjo Kg Baru. We didn’t really plan the visit, but after getting off the hop-on-hop-off bus, we ended up in Kampung Baru and stumbled across this place. It was already past 1 PM, and the street wasn’t busy, with only a few restaurants open. Wanjo stood out as it had that open-air feel and a decent number of afternoon diners.
Fried Chicken with Pork Lungs, boiled egg, cucumber, dilis, sambal and steamed of rice
We ordered one plate of Chicken Rendang and one of Fried Chicken, each served with a big cup of steamed rice, a few slices of cucumber, fried dilis, sambal, and boiled egg. My husband added some fried pork lungs to his meal. Between the two, I preferred the fried chicken for its flavor—there were distinct herbs and spices—but the meat itself was too dry and no longer tender. The pork lungs were also tough. The fried dilis was salty but paired nicely with rice, making it manageable. The sambal was more on the sweet side and not too spicy, which worked well as a side condiment.
Chicken Rendang with boiled egg, cucumber, dilis, sambal and steamed of rice
I couldn’t finish the chicken rendang or the rice. My husband washed down the meal with cold Milo, while I had a milk tea. One thing I noticed was that the hot drinks are cheaper than the cold ones, maybe because of the added ice? Not sure if it was just my order, but I couldn’t quite understand how vloggers gave such glowing reviews to Wanjo. For us, it was just okay. Maybe it’s one of those places that depends on what you order—or maybe we needed a camera crew with us to get the “influencer” version of the meal. Just kidding. 😅
Glasses of iced Milo and Milk Tea
Unfortunately, I don’t have the exact prices of our meals, but overall, the food experiences were quite mixed. Still, each one added a little something to our Kuala Lumpur trip—whether it was discovering a dish I’d happily have again or learning what to skip next time.
After walking around Kuala Lumpur’s popular tourist spots for some photo ops, the midday heat finally got to us. We decided to head into the air-conditioned comfort of KLCC Mall to cool down and grab lunch.
That’s when we stumbled upon Little Penang Kafe, located at No. 409-11, Level 4, Petronas Twin Towers, Kuala Lumpur, Malaysia. Despite a long queue outside, people were being seated quickly, so we decided to wait. My stomach was already grumbling, and seeing the happy faces of diners coming out gave us even more reason to stay.
Little Penang Cafe at KLCC Mall
I had been craving laksa, and one particular item caught my eye — Siamese Lemak Laksa (MYR 19.30). It was only available on Fridays, Saturdays, and Sundays, which made it feel like a special weekend treat.
The broth had a rich coconut base mixed with a distinctly fishy flavor, topped with sliced cucumber, chilies, bits of pineapple and a calamansi. The noodle is firm and on a thicker side but it complements the soup. We requested mild spiciness, and it was just right — flavorful but not overwhelming. The fish flavor stood out — in a good way. It was unlike any laksa I’d tried during my 7-month stay in Singapore back in 2010, or even in the Philippines where I stay and get my laksa fix. This might be the most unique and satisfying bowl of laksa I’ve ever had since I consumed til the last drop!
A bowl of Siamese Lemak Laksa
A (spoonful) chopstick-full of Siamese Lemak Laksa Noodles
We also ordered the Seafood Char Koay Teow (MYR 28.80). To be honest, I was already so in love with the laksa that this dish came second for me. But my husband really enjoyed it. I wasn’t a fan of Char Koay Teow when I tried it years ago — the version I had then had a burnt aftertaste — but this one was much better and didn’t have that issue. Also the ingredient were proportionate to its noodles.
An order of Char Koay Teow at Little Penang Kafe
Next up was the Chicken Satay (MYR 22.80), served with a spicy peanut sauce, along with cucumber, onion, and pineapple on the side. I’m personally more of a pork satay fan, so this didn’t stand out much for me. The peanut sauce was the best part — rich and spicy, it elevated the whole dish.
1 order of Chicken Satay with peanut sauce and side dishes
For drinks, my husband got the Watermelon Juice (MYR 9.30), while I tried the Barley Drink (MYR 4.80) — and I’m glad I did! It came with floating barley grains that you could chew while sipping. It was light, refreshing, and something I’d definitely order again over the watermelon juice.
Two glasses of Barley and Watermelon Juice
Final Thoughts:
We’re really glad we discovered Little Penang Kafe. The food was flavorful, the atmosphere casual and comfortable, and it was the perfect spot to recharge after a hot day of sightseeing. It also made us more excited to visit Penang one day — Malaysia’s food capital — to try more authentic local dishes.
Chinatown is one of those places you’ll likely find in every country—and for good reason. It’s a haven for food lovers, offering an impressive variety of local and Asian cuisines. So, it’s no surprise that Kuala Lumpur’s own Chinatown is a popular destination for both locals and tourists.
Getting there, however, was an adventure in itself. Due to heavy traffic, we decided to walk and relied on Google Maps for directions. That turned into a bit of a workout—we found ourselves navigating up and down sloped pathways, which left us quite exhausted by the time we arrived.
Once we reached the heart of Chinatown located in Petaling Street, City Centre, we took our time strolling along the vibrant street, observing the food stalls and restaurants. Our strategy was simple: go where the queue is longest. After all, long lines usually mean good food. That’s how we ended up trying Rougamo.
Rougamo: A Chinese “Burger” to Start
We spotted some crowd gathered around a Rougamo stall. Rougamo, often referred to as the “Chinese hamburger,” is a traditional street food made with braised meat tucked into a crispy, flaky flatbread. We opted for the beef version, served hot and fresh. The flaky bread was opened like a pocket and generously filled. The first bite was satisfying—it reminded me a bit of the pepper pork bun (Hu Jiao Bing) I had at Raohe Night Market in Taiwan. However, the meat didn’t reach the bottom of the bun, so it lost a bit of its magic towards the end. Still, it was a great appetizer. Interestingly, we noticed that stalls closer to Chinatown’s main entrance sold similar Rougamo at a lower price—worth checking out next time!
Rougamo Stall at KL Chinatown
Beef Rougamo
Main Dinner at Restoran Meng Kee Grilled Fish
From there, we made our way to Restoran Meng Kee Grilled Fish. The place stood out with its large open space and a bustling crowd, a promising sign.
Meng Kee Grill Fish Restaurant Menu (front)
Airconditioned Room of Meng Kee Restaurant
Live seafoods of Meng Kee Grill Fish Restaurant 1
Live seafoods of Meng Kee Grill Fish Restaurant 2
What we ordered:
Grilled Stingray (MYR 49.90) – The meat was firm and yellowish, likely due to turmeric seasoning. It tasted fresh, not fishy at all. The accompanying chili sauce had a nice twist with onion slices, and a squeeze of calamansi brought everything together beautifully. No wonder it’s one of their best-sellers.
Grilled Stingray with chili- calamansi Sauce
Closer look at the Grilled Stingray Meat
Sambal Cockles (MYR 26.60) – My personal favorite! The flavor was a mix of sweet, sour, and spicy, with hints of garlic and some herbs. It hit all the right notes. One order of rice isn’t enough for this cockles as the sauce is really good. Like what we usually say in Filipino “sabaw pa lang, ulam na!” I assure you, you’d want to double that cup of rice in one seating.
Sambal Cockles
Broccoli with Garlic (MYR 18.60) – A simple side dish, but full of flavor. The garlic-infused broth was so tasty, I could have sipped it like soup. This one was our appetizer instead of a side dish by the way as it was served first.
Garlic Broccoli
Grilled Chicken Wings (MYR 18.00) – A generous serving, grilled to perfection. Unfortunately, this didn’t quite hit the mark. There was an odd aftertaste that I couldn’t quite identify, and we didn’t end up finishing the serving. I personally prefer the BBQ marinade back home in the Philippines—sweeter, smokier, and more balanced in flavor.
Grilled Chicken Wings
Closer look at the Grilled Chicken Wings with chili dipping sauce
We also had a cup of steamed rice (MYR 2.20) and a cold beer to wash it all down. Note: Prices are based on their online menu since I lost the receipt.
A Bottle of Beer with glass half full
Sweet Ending: Smoothies & Fresh Fruit
After our satisfying dinner, we walked around a bit and stumbled upon a small smoothie stall selling fresh fruit drinks served in a large cip. I had a smoothie made with dragon fruit and mango for just MYR 7.00—refreshing, colorful, and cheap! They offer single, double, or triple fruit combinations.
Smoothie Choices along Kuala Lumpur Chinatown
We also picked up fruit cups—pineapple and honeydew—for only MYR 3.00 each, significantly cheaper than what you’d find at a convenience store (around MYR 8.00). The stall had a wide variety, though unfortunately, no option for mixed fruit in one cup—something that would’ve been great.
Fruits in a cup Choices for MYR 3
Fruits in a cup Choices (top view)
Final Thoughts
All in all, our Chinatown food experience was both filling and memorable. Though we only sampled a few dishes, everything we tried was worth the effort (and the uphill walk!). It’s a must-visit spot for any foodie exploring Kuala Lumpur.
My eatsperience 
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