REVIEW : Ah Cheng Laksa: Simple Food, Solid Comfort

I honestly lost count of how many times I’ve eaten at Ah Cheng Laksa, but somehow I never actually wrote a review about it ...Maybe because it already became one of my comfort food spots.

Whenever I’m craving asam laksa but feeling too lazy to cook it myself, this is usually one of the first places that comes to mind...

Ah Cheng Laksa has actually been around since 1960, and their recipe originated from Alor Setar, Kedah. Maybe that’s why the taste still feels very traditional and comforting. They’ve sold more than 2 million bowls yearly, so clearly a lot of people keep coming back for it.

This time I ordered:

🍜 Asam Laksa

🥗 Rojak

🍹 Iced Longan

Honestly, this combo just hits different.The asam laksa was as good as always. The broth had that nice tangy and spicy flavour with the right amount of fish taste that makes it really addictive. And honestly… asam laksa with petis udang just makes everything even better ... The sweet and rich flavour from the petis really balances out the sourness of the laksa perfectly.

The rojak was good too... thick sauce, sweet, slightly spicy, and perfect to eat together with the laksa. And the iced longan was definitely needed to balance out all the bold flavours...

One thing I like about Ah Cheng Laksa is the consistency. The taste stays familiar every time I come here. It’s not fancy or overly hyped, but it’s the kind of place people keep returning to because the food is just comforting.

My Rating ⭐

🍜 Asam Laksa : 8.5/10

🥗 Rojak : 8/10

🍹 Iced Longan : 8/10

🏪 Overall : 8.5/10

CBTL Kaya Toast Review: Worth The Hype or Overrated?

Tried the Kaya Toast breakfast set at The Coffee Bean & Tea Leaf today because I kept seeing people hype about it… and okay, I get it now 😂

The kaya toast was actually really nice...crispy outside, soft inside, with enough butter and kaya to make it feel satisfying without being too sweet. Then makan together with the telur separuh masak and hot latte… somehow the combo just works so well. Very simple breakfast, but comforting type of simple.

Honestly, this is the kind of food you technically can make at home, and yeah maybe some people would say it’s a bit overpriced for toast and eggs 😂 But I think the ambience is what makes the experience different. Sitting there slowly enjoying the breakfast, coffee smell everywhere, chill café vibe before starting the day… that’s the part people are paying for too.

Didn’t expect a basic kaya toast set to hit this hard...Now I understand why people keep recommending it. If you haven’t tried it yet, don’t miss the hype.

RESEPI 99 : RENDANG KERANG REBUNG

Okay honest review… this is actually first time try buat resepi ni 👀

Tak expect apa sangat but guess what… sedap jugak?! 😂

Macam those random masak experiment yang jadi… lagi puas hati.

Kerang juicy, rebung bagi texture sikit crunchy, lepas tu tambah cili hijau… pedas dia fresh lain macam. Then bila masuk kerisik—terus jadi lemak, pekat, memang complete 🔥

Jenis lauk yang masak saja-saja… sekali jadi “eh weh sedap la” moment 😭

Confirm repeat, no question.

🧾 Ingredients

Bahan Utama

500g kerang (rebus & ambil isi)

1 mangkuk rebung (hiris nipis, celur dulu)

1 kotak kecil santan 

3 sudu besar kerisik

1 batang serai (dititik)

2 helai daun limau purut

1 helai daun kunyit (hiris halus)

1 keping asam keping

Garam & gula secukupnya

Minyak untuk menumis

🌶️ Bahan Kisar

5 ulas bawang merah

3 ulas bawang putih

1 inci halia

1 inci lengkuas

2 inci kunyit hidup

10 biji cili hijau

1 batang serai

👩‍🍳 Cara Memasak

Panaskan minyak, masuk serai & tumis bahan kisar sampai pecah minyak & wangi

Masukkan rebung dulu, kacau bagi dia serap semua rempah

Tuang santan, masak api sederhana sambil kacau perlahan

Bila kuah start pekat, masukkan isi kerang & asam keping.

Tambah kerisik dan gaul rata

Perasakan dengan garam & gula ikut taste

Masak sampai kuah jadi pekat, kering sikit & berminyak (rendang style)

Last sekali, tabur daun kunyit and daun limau.

🍽️ Serving Idea

Makan dengan nasi putih panas 🍚

Lemang atau pulut

Sambal belacan + ulam

Kalau jenis suka experiment masak—this recipe memang worth it

Warning awal-awal… nasi memang tak cukup 😭