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Wah Cai Restoran @ Taman Ungku Tun Aminah, Johor

12:00 PM , 0 Comments

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My mom is a huge fan of goreng pisang and my childhood days were well acquainted with the fried fritter encasing a perfectly ripe indian banana. I never quite know the gist of picking the perfect ripe banana, but it definitely ranks as one of my top favourite local snacks. 

My run with goreng pisang in JB has not been lucky and it was durian fritters instead! Wah Cai specialises in fritters - durian, cempedak, nian gao, yam and also curry puffs.

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Deep fried on the spot in two heated woks of oil, these are best eaten on the spot for the best satisfaction.

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What would you pick?

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Watching the uncle work with that cauldron of boiling oil was truly a craft on its own. Nifty handiwork and precise timing.

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The fritter batter is light, incredibly crispy and flaky so do expect a mess eating it. The best part of this is, it is hardly cloying like most other batters, very enjoyable and we even chomped through three after breakfast without much difficulty!

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Banana (RM 2.50)

The most predictable of these three except the bananas were almost ripe hence the mild sourness.

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Cempedak (RM 2.50)

The unmistakable jackfruit fragrance makes this a fragrant one. Honestly, between a sweet smelling one versus another that stinks up a storm (read: durian), this is way more addictive. The texture of fried cempedak is interesting, somewhat squishy and mushy but a helluva delicious one.

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Durian (RM 2.50)

Now for the bomb, molten creamy pulpy  filling that sends every fibre of tastebuds into a convulsion of happpiness - perhaps I exaggerated but for a not so huge durian fan and durian fan, this was possibly the best rendition of a durian dessert ever eaten.

At the same price, durian fritters have the best value and has made Wah Cai famous for the right reasons. Best durian dessert of all time, trumping even the fanciful rainbow cakes and icecream hands down.

Note their opening hours though: 730am - 4pm

Restoran Wah Cai
86, Jalan Pahlawan 2, Taman Ungku Tun Aminah

A foodie born to eat, shop and travel. Forced to work.

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