The city of a thousand kuih


Deep-fried goodies are tea time staples. — CHAN BOON KAI/The Star

Somewhere between the final putt and the first sip of a cold post-game beer, I found god again. Not in the heavens, but on a plastic tray in a little shop.

It was kuih talam – salty-sweet coconut cream on top, pandan-mung bean bliss below.

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