Cendol is probably my mum's favourite dessert in Malaysia. I've known that for as long as I can remember.

We've had a few bowls since arriving, and the best one so far had been at the Lot 10 food court. But today, Dad and I stumbled across another gem.

While Mum caught up with some of her old school friends, Dad took me to see the house where she grew up before we grabbed some hawker food nearby. As we were walking, he spotted this little cendol stall. First though, he insisted on giving me a tour of the town. His first time was 48 years ago when he married mum, so it was pretty special to see it through his eyes, and to hear how things had changed.

By the time we'd finished wandering, we'd worked up a serious sweat, which in Malaysia doesn't take long.

The cendol was exactly what we needed.

For anyone who hasn't tried it, cendol is a classic Southeast Asian dessert made with shaved ice, coconut milk and rich gula Melaka (palm sugar) syrup. It's topped with bright green pandan-flavoured jelly noodles, which are traditionally made from rice flour and mung bean flour, along with sweetened red beans. Cold, creamy and just the right amount of sweet, it's one of the most refreshing things you can eat on a hot day.

The stall owner barely stopped moving, filling takeaway bags with shaved ice, cendol, syrup, coconut milk and beans, giving them a quick shake before popping in a straw. It was fascinating to watch.

Next stop: Penang. I'm fully expecting a food overload… and I may need to find somewhere that sells a second stomach.

CENDOL & CANDY ICE
08000 35, 40, Jalan Dewa, Taman Pekan Baru, 08000 Sungai Petani, Kedah, Malaysia
Google Maps Link

It's been over 20 years since I was last in Malaysia, my mum's home country.

Growing up, we visited often while my Popo (grandmother) was still alive. My mum is one of eight siblings, with about half the family still living in Malaysia. We'd usually stay with my second eldest aunt, and one of my favourite memories was breakfast. Someone would head out early and return with freshly cooked wantan mee in plastic bags (no takeaway containers), and I'd happily devour mine. It quickly became one of my all-time favourite dishes.

Even now, I could eat wantan mee for breakfast, lunch, dinner and every snack in between.

After reuniting with my parents following their holiday in China, I convinced them to head back to Petaling Street in Chinatown for a dose of nostalgia. It still has the same knock-off handbags, and vendors calling out to passers-by.

I found this little spot completely by chance on Google Maps without reading a single review. I even made my poor parents sit outside so I could get better photos (sorry!), but it turned out to be a brilliant decision.

The noodles were everything I remembered. Springy egg noodles, perfectly seasoned, and every bit as satisfying as I'd hoped. Afterwards I discovered it's one of the city's most famous wantan mee spots, loved by locals as much as visitors, so we definitely lucked out.

Mum loved it, I loved it, and there's a very good chance we'll be back for round two before we leave Kuala Lumpur.

Koon Kee Wan Tan Mee 冠记云吞面 (Petaling Street)
95, Jalan Hang Lekir, Lorong Petaling, 50000 Kuala Lumpur, Malaysia
Google Maps Link

Paid Collaboration.

Prawn Saganaki with orzo, a winter comfort dish that somehow tastes like it belongs by the sea in Greece.

Made with Eastern King prawns from Mooloolaba, QLD and a rich tomato base that comes together so easily at home.

The shortcut that makes it even better is Silver Sea Seafoods prawn stock. Low sodium, gluten free, and made with no added colours, flavours or preservatives, it adds deep prawn flavour without the effort of making stock from scratch.

Everything turns into this glossy, rich sauce that the orzo soaks up perfectly.

One of the things I loved most about Zürich was how easy it was to stumble across places that perfectly capture the city's character. Just around the corner from Etre Patisserie, I found one of those places: Monocle Zürich.

Part café, part retail space and part magazine lover's dream, it's the kind of spot where you can easily lose track of time.

The café serves excellent coffee along with a small selection of food, making it an ideal place to pause for a break while exploring the city. But what makes Monocle special is that the experience doesn't end when you've finished your coffee.The store is beautifully curated, with racks of well-made clothing, thoughtfully selected homewares and design objects, and plenty of books and travel-inspired products. Every corner feels intentional without being intimidating, reflecting the understated design sensibility that Zürich does so well.

Then there are the magazines. One entire wall is dedicated to publications from around the world, covering everything from design and architecture to travel, culture and fashion. Even if you arrive with no intention of buying anything, it's hard not to spend time browsing.

Like many of my favourite places in Zürich, Monocle feels calm and considered. There's no rush, no hard sell, just a space that invites you to slow down, have a coffee and explore at your own pace.

I originally planned to stop in for a quick look after visiting Etre Patisserie. An hour later, I was still there, coffee finished, magazine in hand, wondering where the afternoon had gone.

If you're spending time in Zürich and enjoy good coffee, thoughtful design and a bit of retail inspiration, Monocle is well worth adding to your list. It's a small stop that somehow manages to capture a lot of what makes the city so appealing.

The Monocle Shop & Café Zurich
Dufourstrasse 90, 8008 Zürich, Switzerland
https://monocle.com/monocle-shops-and-cafes/

ētre patisserie
Dufourstrasse 43, 8008 Zürich, Switzerland
etre-patisserie.com/en/

Instagram @etre.patisserie

Not many cafes are open on a Sunday in Zürich, so with some careful planning I had flagged this place. Bookings are pretty much essential if you want to dine in, especially on a cold and gloomy winter's day. We skipped the queue to get a few take away pastries and hot drinks and decided to be the only brave souls on the seats outsides.

The cardamom bun was fragrant, soft and buttery. The hazelnut pain au chocolat was well laminated, crisp, and filled with the best gourmet Nutella I’ve had, with crunchy hazelnuts for texture.

The hojicha lattes were perfect, and the barista asked how hot we wanted them while preparing our takeaways.

Definitely worth the trip there, I'm still dreaming of the pain au chocolat many months later!

I saved this one for last, as I wanted to pop the cherry on top to signify the end of the project. It's been a hoot cooking through an entire book, and it won't be the last time I do. It's been great to learn more about Japanese cooking and flavours, with some recipes that will become regulars in our household.

This particular recipe was so easy, and easier than most creme caramel recipe, I know as I tried making one the traditional way the week before!

Chapter: Desserts
Page: 207
Ingredient Total: 5
Make it again? Yes

An impressive dessert to make. I don't think I quite nailed the crepes, I think they needed a little longer in the pan, but overall, delicious!

Chapter: Desserts
Page: 200
Ingredient Total: 11
Make it again? Yes