Weekend plan: Tuaran—for tamu, durian, and a plate of authentic fried Tuaran noodles.

Among all the coffee shops, I went back to this once-famous spot, now running only half the shop. The owner shared they now operate from Friday to Sunday only, resting on weekdays due to age. 

My last visit was N years ago and honestly, it wasn’t great then. This time? A total comeback. I ordered the fried wet noodle with lihing and cleaned the plate without hesitation, the flavour was deeply nostalgic. 

Mr Hubby agreed. Even after eating Tuaran noodles all over KK, nothing beats the original here. 

Kthxbye.

🍜 Fried Tuaran Noodle Wet With Lihing 🐷 

I first noticed this place popping up all over local social media, famous for their extra-large ayam geprek, and sure enough, it was crowded during lunch hour. 

What really caught my attention, though, was the ulam served alongside the meal, ulam raja, also known as king’s salad. A classic Malaysian–Indonesian pairing. 

The fresh, slightly bitter greens balance out the heat and oil which helps reduce the oxidative stress from the fried food, also supports blood sugar and lipid control. 

We ordered a set of Ayam Geprek and Ikan Baulu, both coming with steamed white rice and generous sides. I love how neat and compact the plating was. 

Everything looked well-arranged, intentional, presentable, and immediately appetising. You eat with your eyes and camera first, and this definitely passed the test.

Taste-wise? On point. Both mains were super crispy on the outside and tender inside, kinda salty and downright mouth-watering. Must paired with their spicy chilli. 

Despite the crowd, everything arrived quickly and efficiently. They offer gloves if you prefer eating with your hands, plus a dedicated hand-washing area. 

Overall, this place delivers on both hype and substance. I’ll definitely be back again… just probably on a less chaotic day so I can enjoy it a bit more slowly.

Kthxbye. 

🐔 Ayam Geprek With Ulam Raja & Ikan Boulu 🐟 

Mr Hubby recommended this place for dinner after spotting it on social media, and I was immediately intrigued by their housemade noodles and the so-called “secret” golden salted egg purée soup base.

The shop is located above a 99 store, you can saw the stickers lining at the staircase. It wasn’t busy when we arrived, however many items on the menu were already sold out, especially side dishes. 

I ordered the housemade noodles with pork in a hot and sour soup base, while Mr Hubby went for the housemade pork balls with the original soup. The plating was clean and presentable, which made a good first impression. 

The pork balls were genuinely good, clearly made from fresh pork mixed with vegetables, without additives nor heavy seasoning. Simple, clean, and tasty. Portion-wise, though, it felt a little small for me.

The noodles, anyhow were slightly overcooked. Since they’re freshly housemade, I was expecting a chewier, firmer bite. To their credit, the supervisor lady is open and listening to customer direct feedback. 

What really stood out was the original soup base. You can truly taste the purée in its most natural, rich yet comforting. The hot and sour version was enjoyable too, but I am recommend ordering both to compare. 

Kthxbye. 

💛 Golden Purée Soup Base With Housemade Noodle 🍜 

This is my favourite place for Ikan Baulu. Not only have they expanded to two restaurants already, their space is also available for rent if planning for a private party.

The place was packed when we arrived, and the service crew kindly informed us upfront that the wait time could be up to an hour due to high demand. I appreciated the honesty and was totally fine with waiting.

Unfortunately, the traditional kuih had sold out, but no big deal—I went for the Sanggar Pappek instead. Our food arrived in under an hour, so I was happy about that.

Everything was on point and tasty. The Sanggar Pappek especially stood out—super crispy and absolutely addictive. The only comment from Mr Hubby was that the chicken thigh seemed a bit smaller this time.

Kthxbye.

🐟 Bugis Style Ikan Baulu & Sanggar Pappek 🌶️ 

It’s been a while since our last visit, and curiosity pulled us back after their renovation. Credit where it’s due: the space is now wider, brighter, and more comfortable. 

Also, they have conveniently provided a public toilet near the ample car park, makes the overall dining setup feel more thoughtful and customer-friendly.

Unfortunately, the positives start and end there...

The menu has been revamped, I ordered a small size of claypot seafood tofu, small size of Mongolian pork cutlets alongside with two plates of steamed white rice. 

Despite the restaurant being far from busy, our dishes arrived noticeably late, there were two tables who ordered before us had already finished, paid, and left. 

Time stretched unnecessarily, and patience wore thin…

What grated more than the wait was the service. Some of the service crews appeared distracted, running around, laughing, and treating the place like a playground. 

The claypot seafood tofu was a mixed bag. The shrimps tasted unmistakably frozen. The mini squids were acceptable, while the tofu and fish fillets carried the dish. 

The Mongolian pork cutlet fared better… 

It was marinated with turmeric, reminiscent of pai kut wong–style preparation. The gravy was the highlight—rich, savoury, and lifted by a gentle black pepper heat.

That said, Mr Hubby and me noticed the rice served was small-grain, modest in portion, hard and ultimately not filling. It doing so little to support the dishes. 

Kthxbye. 

🐷 Mongolian Pork Cutlets 🍴 

I’d been eyeing this place for weeks—always full, recently hyped on Facebook—so expectations were naturally high. Mr. Hubby insisted we try it. We did. Once was enough.

Tables are extremely limited, and to make it worse, several large tables were kept under reservation, leaving walk-in customers eyeing for available table. 

At one point, customers stood beside our table, eyes fixed on our plates, silently counting our last bites. It felt rushed, intrusive, and deeply uncomfortable.

Service was largely absent. Staff were nowhere to be seen when we wanted to order, and I had to call out repeatedly just to get attention. Frankly absurd.

The food sealed the deal. I ordered the “signature” braised pork with stir-fried rice noodles, and I was foolishly assuming the pork was house-made. 

It wasn’t, anyhow, clearly canned preserved pork, and barely a spoonful at that. Despite the plate looking full, I left hungry and had to eat elsewhere afterward.

Later, I realised why it’s always full, they have ONE chef. Long waits, frustrated diners, and a constant backlog. The crowd isn’t a sign of quality, just limited capacity.

There’s a fine line between popularity and illusion. Sadly, this place leans heavily toward the latter. Discomfort, neglect, and disappointment served on the same plate.

Kthxbye. 

🍜 Where Patience Is Part Of The Menu 🍴 

I’ve been missing that unmistakable perfect crunch, the kind that lingers in your memory long after the plate is cleared. So I dine in to explored their revamped menu.

Dining in this time, I ordered two types, the panko-coated fish and chips, alongside the classic battered version, also both served with a side of macaroni mayo with assorted veggies so I can get to taste both. 

The panko-coated fish easily stole the spotlight. Even when it cooled, the crust stayed impressively crisp, dry, and clean, no greasy at all. A squeeze of lemon elevated it further, sharpening the flavour. 

The potato wedges were a pleasant surprise too, deeply crispy on the outside, soft and fluffy on the inside. Better than expected, and while the price is slightly higher, the quality makes a strong case for it.

One downside - service. When we arrived, the counter was unattended, and it took ringing the bell several times before anyone appeared. It breaks the momentum, especially when the food itself sets a high standard.

They’ve expanded the menu to include Japanese rice, noodles and some crispy sides, but for me, their signature fish is still the reason to return. 

Kthxbye. 

🐟 Classic Battered VS Panko Coated 🍟 

I went back again and drawn by their special in the menu. They already impressed me on the first and two visits, but the third left me genuinely awed.

This time I ordered the mushroom truffle oil sourdough pizza, and it didn’t just deliver, it declared itself my favourite from the first bite. 

The aroma arrived before the slice touched the table, deep, earthy truffle oil rising confidently followed by the deep savouriness of the white sauce. 

Then comes the quiet brilliance, sliced mushrooms cooked just right, tender yet textured, grounding every mouthful with balance and restraint. 

The sourdough base ties it all together, light, airy, and just chewy enough to remind you this was hand crafted. Every element knew its role. Everything collaborated.

What truly convinced me? Mr Hubby. He’s not a truffle person at all. Yet he reached for slice after slice, slowly crossing over to the dark and delicious side.

Good food doesn’t just feed the stomach—it shifts the mood, softens conversations, and makes time slow down a little. This pizza worth every penny.

Kthxbye. 

🍕 Earth’s Perfume On A Hot Dough 🍄‍🟫 

A little reward wrapped in convenience and caffeine, what a delightful surprise.

By topping up my ZUS Coffee account balance through Shopee Pay, I received a FREE Shopee voucher worth MYR20, and all it cost me was just MYR1. 

A tiny coin for a generous treat — that’s the kind of smart deal that feels like morning sunshine.

Now, I have a pocket of prepaid happiness waiting for me, ready to be poured into comforting cups of ZUS latte. Each cup feels like a pause in motion. 

Kthxbye. 

☕️ Top Up Once, Sipping Happiness Twice 💳

This year came full circle in the most graceful way. Thanks to Review Bah, I won a Victoria’s Secret voucher worth MYR200 on Valentine’s Day — a gesture that felt like a promise I saved for the right season. And what better moment to redeem it than Christmas, when giving also means honoring myself with kindness.

I chose to indulge in my new obsession — the BARE series. The scent are subtle and quietly empowering. As a beautiful surprise, I received a complimentary body mist with a warm cinnamon-toned scent that feels like winter notes and gentle nostalgia. It carries the mood of Christmas, understated yet memorable.

Kthxbye. 

❤️ From Valentine’s Win To Christmas Magic 🎄 

This small neighborhood stall has begun serving Tanjung Aru economic noodles and stuffed vegetables since early December, and it already draws a steady morning crowd. 

I was immediately drawn to the stuffed aubergine, deep-purple skin, slick with oil, and packed tightly with pork filling. It delivers smoke taste in one decisive bite. 

We also ordered a bowl of wontons in a light broth touched with red-wine aroma and shallot oil. Unfortunately, the wontons were overcooked. 

The dry-mix kampua noodles arrived with Foo Chow–style BBQ pork together with greasy minced meat, and shallot oil and fried bits gave fragrance. 

Convenience remains its biggest hook — it sits close to our housing area, crowds begin around 7am, and parking turns into the usual urban chess match.

Kthxbye. 

🍜 Kampua Comfort With Stuffed Veggies 🍆 

Their lunch set promo on the GrabFood app was a strong attraction — two full hearty meals, a Sweet Sour Pork Rice and a Pork Rib King Rice, for just MYR20 after discounts. 

Our first experience left a memorable impression: the portions were generous, the flavours were bold, and the value felt undeniable. It was satisfying enough that we decided to purchase it again for dinner.

This second order, however, painted a different picture. The taste was milder and the portion felt noticeably smaller compared to our first meal. 

It was still decent but the inconsistency in flavour and serving size took away some of the excitement that initially won us over. Even so, at this price point, it remains difficult to complain. 

Kthxbye. 

humanburrito.bki