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5.0
39 Jalan Jelawat, Batu Pahat 83000 Malaysia
Uncle D
They used to market dessert at roadside stalls, but later moved to the shop lot. This store sells a lot more than 30 different types of dessert, in addition to a selection of rice, noodles and snack foods, include reasonable price is near to the individuals, thediversification of options has attracted folks of all ages. Signature meals such as for example beancurd skin barley (腐竹薏米), crimson beans with dark glutinous rice (红豆黑糯米), and minced pork rice (肉燥饭). Introduce various special dessert on a daily basis, and use healthier dark brown glucose to cook a number of choices of dessert. The beancurd pores and skin barley is specially used from Ipoh bean curd. It includes a strong bean taste. It really is simmered with beancurd epidermis barley until it preferences tasty. Everyone likes it. The red beans with dark glutinous rice tastes thick. The red coffee beans with dark glutinous rice are prepared to a reasonable hardness and will be chewed fully taste. The special feature of minced pork rice may be the usage of pearl rice, that is paired with fragrant minced pork rice, soy eggs and cucumbers.
View More5.0
46 Jalan Jelawat Taman Banang, 83000 Malaysia
Fahira Syifa
Visited this restaurant after traveling past searching for food at 11pm, and we weren't disappointed. Among the best dining places which serves a number of foods. The porridge and aspect dishes were awesome. Generally the braised pork had been so tender with equivalent amountof body fat and lean meat. The very best was steamed stink ray cooked in ginger and lime sauce. Seafood was so fresh flawlessly steamed and blended with the ginger and lime sauce. Great work by the chefs. Will sure to come back if I dates back to Batu Pahat.
View MoreTian Xiang Hainanese Chicken Rice is located at No. 30, Jalan Setia Jaya Utama Batu Pahat Johor. This is a Chinese restaurant near the Batu Pahat. This restaurant is very popular and has a good reputation. Many food bloggers also visit this restaurant to make mukbang.
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