My Post-Convocation Lunch Introduced Me to Miao Cuisine

A few days after my convocation, I wanted to celebrate with lunch somewhere different. That search led my sister and I to MIAO at IOI Puchong Mall, a restaurant serving Miao cuisine from Guizhou China. I have heard of Sichuan, Hunan, Cantonese, and Yunnan cuisine, but Miao cuisine was completely new to me.

What Is Miao Cuisine?

I did some Googling and learned that Miao cuisine comes from Guizhou Province in southwest China and is closely associated with the Miao ethnic minority.

One of the defining characteristics of Guizhou cuisine is its use of sour flavours, often created from using fresh herbs, chillies and preserved ingredients, creating dishes that are flavourful without necessarily being overwhelmingly spicy.

Sour Fish Mini Hot Pot

The restaurant's signature dish is its Guizhou Sour Soup Fish Hot Pot, so naturally, that became the centrepiece of our meal.

The soup had a pleasant sourness that was quite different from the tom yum soups or assam-based broths that many Malaysians are familiar with. The flavour was lighter than I expected and became more enjoyable after a few mouthfuls.

The hot pot came with one whole freshwater fish, tofu skin, enoki mushrooms, and Chinese cabbage. Cooking everything at the table made the meal feel more festive, and the ingredients absorbed the flavour of the soup very nicely.

Stir-Fried Deer Mushrooms

Alongside the hot pot, we also ordered the Stir-Fried Deer Mushrooms. Despite the name, this dish contains mushrooms rather than deer meat. Apparently deer mushrooms are named after their appearance and are commonly used in Chinese cooking.

The mushrooms were stir-fried with garlic, leeks, and red and green chillies, giving the dish a savoury flavour with just enough heat. The texture was slightly chewy, making it a nice contrast to the softer ingredients in the hot pot.

The Drinks

We also ordered the Guizhou Specialty Tamarind Juice and the Signature Passion Fruit Drink. The tamarind juice had a pleasant balance of sweetness and tanginess, and the passion fruit drink was equally enjoyable and offered a lighter, fruitier option. But perhaps next time, I will opt for normal sweetness instead of the less sweet version.

Build Your Own Guizhou Ice Jelly Bowl

One of my favourite moments at the restaurant was the complimentary Guizhou Ice Jelly station.

You get to build your own jelly bowl by choosing from a selection of toppings. There were grass jelly, colourful jelly cubes, popping boba, red beans, mung beans, peanuts, crunchy toppings and various sweet syrups.

This was the highlight of the meal as I filled my bowl with a little bit of almost everything. The combination of chilled jelly, beans, crunchy toppings and syrup made for a refreshing dessert after the hot pot.

I thought this was a nice touch because it made the dining experience a little more interesting. Rather than serving everyone the same dessert, each person could customise their own bowl according to their preferences.

If you're feeling adventurous and would like to explore a different side of Chinese cuisine, MIAO is certainly worth considering.

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Exploring Medovik, Russian and Uzbek Food at Torte by Linda

I first came across Torte by Linda because of its Medovik (Russian honey cake). If I remember correctly, I might have come across postings of beautiful Medoviks on social media. Instead of thick layers of sponge cake and cream, Medovik is made up of multiple thin honey cake layers held together with frosting.

Eventually, what started as a visit for cake eventually became an opportunity to explore other items on the menu. Over several visits, I found myself trying not only different Medovik flavours but also a selection of Russian and Uzbek dishes that are not commonly found in Kuala Lumpur.

More Than Just a Medovik Cake Shop

While Torte by Linda is best known for its Medovik cakes, the menu extends beyond desserts.

The restaurant serves a variety of Russian and Uzbek dishes, making it possible to enjoy a full meal before moving on to dessert. For those unfamiliar with these cuisines, like me, it offers an accessible introduction without feeling intimidating.

The Savoury Dishes I Tried

Plov (Beef)

One of the dishes I tried was the Plov (Beef). Plov is a traditional Uzbek rice dish. Also known as Uzbek Plov or palov, the version served at Torte by Linda consisted of rice cooked in oil together with beef, julienned carrots, onions, garlic, and cumin powder.

The rice was flavourful without being overly heavy, and the beef was tender and paired well with the rice. It is the type of satisfying meal that works well if you are looking for something filling without being overly rich.

Lamb Dumplings (Kurze)

Next, I tried the Kurze, braided lamb dumplings originating from the Republic of Dagestan in Russia.

At first glance, they may resemble dumplings that many Malaysians are already familiar with, but the flavour profile is quite different. The lamb filling gives them a richer and more distinctive taste.

The dumpling skin has a nice, slightly chewy but soft texture and holds the filling well without becoming overly thick. They were served with sour cream and chilli flakes, which complemented the richness of the lamb nicely.

The Russian Treats That Accompanied My Coffee

Blini

Another item I tried was the Blini. Blini are often described as Russian pancakes, although they are not quite the same as the pancakes many of us grew up eating.

The Blini at Torte by Linda is filled with homemade tvarog (cottage cheese) and served with berries and honey. It was a pleasant snack alongside coffee – simple, comforting and easy to enjoy.

Oreshki

I was also curious enough to try the Oreshki. These are walnut-shaped cookies filled with dulce de leche and chopped walnuts. Their appearance immediately stood out because they look unlike most cookies commonly found in local bakeries. They look really adorable too!

The cookie shells had a pleasant texture while the filling added sweetness without making them overly rich. They are small enough to enjoy in a few bites, making them ideal as an accompaniment to tea or coffee.

The Medovik that I Have Tried at Torte by Linda

Of course, no visit to Torte by Linda would feel complete without Medovik. In fact, over time, I managed to try four different flavours.

Raspberry Pistachio Medovik

This is Raspberry Pistachio Medovik. The slight tartness from the raspberry helped balance the sweetness of the cake, while the pistachio added a subtle nuttiness. The combination worked surprisingly well and gave the cake a lighter overall profile.

Pistachio Kunafa Chocolate Medovik

This Pistachio Kunafa Chocolate Medovik was probably the most contemporary interpretation of the traditional Medovik. The chocolate added richness while the kunafa element introduced additional texture. It felt like a fusion dessert that combined influences from different regions into a single cake.

Check out my IG reel of this Pistachio Kunafa Chocolate Medovik to see what the insides of the cake looked like.

Honeymisu Medovik

The Honeymisu was perhaps the most memorable flavour I tried because I love the traditional tiramisu.

According to the menu description, it combines baked honey cake layers with infused espresso coffee, light mascarpone frosting and cocoa powder.

Those familiar with tiramisu will immediately recognise the inspiration behind the flavour profile. The coffee notes paired well with the honey cake layers, creating a dessert that felt familiar while still remaining distinctly Medovik.

Check out my IG reel of this Honeymisu Medovik to see what the insides of the cake looked like.

Chocolate Honey Medovik

The Chocolate Honey Medovik offered a more straightforward combination of chocolate and honey flavours. Compared to the Raspberry Pistachio and Honeymisu variations, this version leaned more towards richness. It would likely appeal to those who generally prefer chocolate-based desserts.

Would I Return to Torte by Linda?

Absolutely, without a doubt! The restaurant's ambience is soothing and perfect for coffee and dessert, especially for anyone curious about trying Russian and Uzbek food. Torte by Linda offers an approachable place to start. And if you only have room for one dessert, my recommendation would be any of the Medovik cakes.

Address: Lot No B-G-06, Eight Kinrara, Jalan BK 5A/1, Bandar Kinrara, 47180 Puchong.

Check out their social media links via their Linktree.

Note: This is not a paid collaboration or advertorial. All opinions expressed are my own, based on my personal dining experience at Torte by Linda.

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The Unexpected Joy of Learning Korean Through Food (Featuring Seoul Gukbap 1988)

When I started learning Korean (한국어) and Hangeul (한글) seriously about two weeks ago, my goal was fairly simple: hopefully in a year or so, I'd be able to understand conversations in K-dramas without depending on the subtitles, sing along to my favourite 블랙핑크 (BLACKPINK) songs, and go for more trips to South Korea a little more confidently.

But recently, I've discovered that learning Hangeul has added a whole new layer of enjoyment to Korean food. Previously, dishes like 육개장 (yukgaejang), 순대 (sundae), and 국밥 (gukbap) were simply menu items with names I couldn't read.

Now, whenever I see a Korean menu, I find myself sounding out familiar words and quietly celebrating each small victory when I recognise a dish or even manage to pronounce it correctly.

So when my husband and I visited Seoul Gukbap 1988 at Desa ParkCity for our early wedding anniversary meal, I found myself looking at the menu as if I were reading a Korean dictionary.

Starting with Gukbap

The restaurant specialises in 국밥 (gukbap), one of Korea's most beloved comfort foods.

The word itself is wonderfully straightforward. 국 (guk) means soup, while 밥 (bap) means rice. When you put the two words together, they describe a complete meal of soup and rice, a dish that defines generations of Koreans.

It may not be the type of food that usually goes viral on social media. It is humble, practical, and comforting. Totally my kind of meal – underrated and not hyped.

시래기 뼈해장국 (Siraegi Ppyeo Haejangguk)

That day, I ordered the 시래기 뼈해장국 (Siraegi Ppyeo Haejangguk).

The name sounds intimidating at first, but let's break it down to makes it less mysterious. 시래기 (siraegi) means dried radish greens, 뼈 (ppyeo) means bone, and 해장국 (haejangguk) is often translated as a "hangover soup" traditionally eaten to recover after a night of drinking.

What arrived was a steaming bowl of properly simmered pork broth, packed with bold flavour, large chunks of pork backbone, and vegetables. It was hearty, satisfying, and exactly the kind of meal that satisfies both my heart and soul.

육개장 (Yukgaejang)

One of the words I recognised on the menu was 육개장 (Yukgaejang). A Korean comfort food classic, Yukgaejang is a spicy beef soup and also happens to be my husband's default order whenever we visit a Korean restaurant that isn't serving Korean barbecue.

Compared to the pork backbone soup, Yukgaejang has a bolder flavour profile. The broth is rich, spicy, and packed with shredded beef brisket and vegetables.

Side Dishes Worth Sharing

순대 (Sundae)

We ordered 순대 (Sundae), Korea's famous blood sausage. For those unfamiliar with Korean cuisine, sundae can seem intimidating at first. Yet it remains one of Korea's most popular traditional foods and can be found everywhere from street food stalls to restaurants.

Initially, I wanted to order the 순대국밥 (Sundae Gukbap), a hearty rice soup featuring Korean blood sausage and offal. However, the 시래기 뼈해장국 (Siraegi Ppyeo Haejangguk) eventually won me over. Not wanting to completely abandon my sundae ambitions, I simply dropped a few pieces into my soup instead.

고기만두 (Gogi Mandu)

We also ordered 고기만두 (Gogi Mandu), or meat dumplings. 고기 (gogi) means meat, and 만두 (mandu) means dumplings. These were warm, juicy, and comforting in the way good dumplings always are.

부추 바지락전 (Buchu Bajirak Jeon)

Much to our surprise, the team at Seoul Gukbap 1988 treated us to the 부추 바지락전 (Buchu Bajirak Jeon), a savoury pancake made with chives and clams. Thank you for the lovely gesture!

부추 (buchu) means chives, 바지락 (bajirak) means clams, and 전 (jeon) refers to a Korean savoury pancake. Put together, it means chive and clam pancake. Crispy on the outside and soft on the inside, it paired wonderfully with our rice and soup dishes.

김치 (Kimchi)

Learning Korean Through Food

As I continue learning Korean, I realise that language study is about more than vocabulary lists and grammar exercises. Sometimes, it's as simple as celebrating the small victory of being able to read a menu in Korean!

Perhaps that is why I enjoyed this meal more than I expected.

The food was delicious, certainly. But what stayed with me was definitely the quiet satisfaction of recognising a few words and feeling slightly closer to a culture that I have grown increasingly fond of.

For someone who spent her childhood reading dictionaries for fun, perhaps this was inevitable. These days, I find myself sounding out Korean words on restaurant menus. And honestly, I think my younger self would have approved.

About Seoul Gukbap 1988

Address: A-G-10, Plaza Arkadia, Jalan Residen 3, Desa Parkcity, 52200 Kuala Lumpur

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Tiny Things That Made Up My Mother’s Day 2026

A Single Carnation Wrapped Like a Tiny Present

Here's my series of small things across the day that somehow came together and quietly became Mother's Day 2026.

I'm beginning to appreciate these kinds of celebrations more as I grow older – soft, sporadic moments that make me pause and think, "This is nice. I want to remember this."

The first thing that marked the days to be remembered as Mother's Day was this simple white carnation. Just one flower wrapped carefully with a ribbon, given free by a restaurant where we went for dinner after Mother's Day Mass..

There is something about single flowers that feels very gentle to me now. Maybe age changes the way we see things. Maybe midlife softens you in unexpected ways.

At this point in life, I think I value thoughtfulness more than grandness.

Apparently Russian Desserts Are Part of My Personality Now

I genuinely did not expect "Russian desserts" to become a 'category' for Mother's Day 2026, but here we are!

The Raspberry Pistachio Medovik (Russian layered honey cake) was rich without being overwhelming, layered with cream and raspberry sauce/jam that somehow tasted both indulgent and comforting.

The Oreshki are one-bite walnut-shaped cookies filled with dulce de leche goodness – the kind of dessert that feels old-world in the best possible way.

I think part of growing older is allowing yourself to enjoy oddly specific things without needing to explain them to anyone.

You know, just a simple "Yes, let's have Russian honey cake on Mother’s Day."

By the way, you can get these Russian desserts at Torte by Linda at Bandar Kinrara 5A, Puchong.

Someone Took the Effort to Make a Heart-Shaped Egg

Honestly, this may be one of my favourite photos! Because a heart-shaped egg is such a tiny, unnecessary detail, which is exactly why it feels meaningful.

It was Mother's Day eve, and the chef at Buttermilk Daddy Cafe intentionally shaped an egg into a heart simply because they wanted the meal to feel a little happier, I guess.

And somehow it is these tiny things that stay with you longer than grand gestures do.

Tanghulu and Midlife Contradictions

At this stage of life, my reality is basically this: Taking magnesium glycinate for better sleep at night while deciding to eat sugar-coated (hello inflammation!) dessert the next day. Haha.

The tanghulu looked ridiculously pretty lined up together: grapes, hawthorns, yoghurt-filled strawberries, mandarins, and blueberries. All with glossy sugar shells catching the light.

Anyway, I think adulthood can become so heavy sometimes that small playful things start feeling important again.

In fact, sometimes shiny sugar-coated fruits on sticks are enough.

Coffee and Cake Might Be One of My Love Languages

There was also coffee. And cake. A delightful combination that has followed me through: work stress, deadlines, motherhood, burnout, healing phases, existential crises. LOL!

At this point, coffee shops feel less like "trendy places" and more like tiny pause buttons in life.

These days, I'm learning that moments of rest with coffee and cake are probably what keep us human in the first place.

Mother's Day Mass Cake Offertory

This year, I had the opportunity to sponsor a cake for the offertory during Mother's Day mass.

What I remembered most, though, was not the cake itself. It was the sudden transition from the calmness and orderliness of mass... to the slightly chaotic cake distribution session afterwards.

The delicious cake with soft buttercream started melting quite quickly, so serving the cake became slightly chaotic.

At one point, the first layer of the cake literally slid off the second layer, resulting in buttercream messiness everywhere. Naturally, serving time became much slower while the queue behind kept getting longer and longer...

It was one of those unintentionally funny moments where everyone was trying their best to stay calm while I was quietly panicking over a collapsing cake. At least I think that's what happened. Haha!

I guess that's also what I like about church events sometimes. Beneath all the formalities, there is still warmth, familiarity, and people simply enjoying small moments together.

And somehow, celebrating Mother's Day with sloppy cake after mass felt very wholesome in a simple way.

Maybe This Is What I Appreciate More Nowadays

A single carnation.
Russian desserts.
A heart-shaped egg.
Tanghulu.
Coffee and cake.
Church cake after mass.

Nothing particularly grand. But all together, they somehow made the days feel memorable in a very "real life" kind of way.

And maybe that is what I want to remember about Mother's Day 2026 after all.

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Celebratory Meals at Shinmapo & Kung Jung Korean Restaurants

My Recent Realisation

I realised I no longer celebrate milestones the way I once did. There was a time when achievements felt incomplete unless they were announced, shared, or marked in a visible way. These days, I find myself doing the opposite. I tend to let the moment settle before deciding whether it needs to be explained at all.

Recently, two Korean meals (one at Shinmapo and another at Kung Jung) became those markers for me. Not in an obvious way but they simply arrived at the right time, where I am more aware of how far I have come, and more selective about what deserves my energy.

The Down-to-Earth Vibe of Shinmapo

Shinmapo felt familiar and grounding. The food was hearty and uncomplicated, the kind that does not demand attention but offers comfort through consistency. Think KBBQ pork in different cuts, refillable banchan, and plenty of kimchi.

There is something reassuring about meals like this, especially when they are shared with friends. They remind you that steadiness is a form of strength, and achievements do not always have to be impressive to be meaningful. Happiness, when shared, is happiness gained.

The Refined Vibe of Kung Jung

Kung Jung, on the other hand, carried a different tone. The experience was more refined and more composed. Think Hanwoo beef, pollack, beef ribs, yukhoe (Korean-style beef tartare). It was mostly measured and intentional, much like the mindset I find myself in now. There was no rush or the need to prove anything. Just be present.

Embracing the Co-Existence

What struck me was not the contrast between the two restaurants, but how naturally they coexisted within the same period of my life. Familiarity and growth do not cancel each other out. In this season, I am learning that it is possible to hold both and to appreciate where I am now.

These meals did not feel like celebrations in the traditional sense. They felt more like acknowledgements. A recognition that something has shifted, that certain chapters have closed, and I have come to appreciate this quieter way of marking time.

Not every win needs to be explained. Some are meant to be quietly celebrated and fully owned. Period.

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A Korean Dinner at Daesam Sikdang SS15 Subang that Took Me Back to Seoul

There are some restaurants you go to because you're hungry… and then there are restaurants that unexpectedly transport you somewhere else.

Dining at Daesam Sikdang (Dae Sam BBQ) in SS15 Subang felt like stepping briefly back into Seoul during my February trip to South Korea.

Daesam Sikdang (Dae Sam BBQ)

From the outside, Daesam Sikdang sits quietly in an unassuming shoplot block. Its weathered walls and doors with windows are the kind of façade you'd easily miss if not for the bright red neon sign glowing DAE SAM BBQ (see the first photo on this blog post).

But when you step inside, it's a completely different world.

You can see warm light bulbs hanging and industrial vents running across the ceiling (very Korean BBQ vibes), and handwritten posters lining the wooden walls. The space definitely hums with the familiar vibe of a great Korean BBQ restaurant.

This is the kind of place where you immediately feel you're in for a casual, friendly, and unpretentious dining experience. You're here to eat, not pose.

The Banchan that Set the Mood

The moment the tray of banchan arrived, the nostalgia hit hard.

Kimchi, japchae, fishcake, spring onion salad, pickled vegetables, steamed egg, sauces, crisp lettuce - the whole Korean ensemble.

There's always something comforting about the abundance of small plates - it feels like hospitality in edible form.

And honestly? The japchae was seriously so good it deserved its own paragraph. It's slightly sweet, glossy, and springy, and it tasted exactly like the ones I had in Seoul.

It's Not Korean BBQ Without Samgyeopsal!

Next came the star: slices of pork belly laid out on a foil-lined grill. Oh, and the promise of crispy edges, juicy centres, and that satisfying sizzle.

What's With the "Female Pig"?

One interesting thing I noticed at Daesam Sikdang was how often the phrase "female pig" appeared on their menu. I initially wondered why, but it turns out this is actually a Korean BBQ culture thing.

In Korea, am-dwaeji (female pig) is known for having tenderer, juicier, and more flavourful pork, which many BBQ restaurants proudly highlight to signal higher-quality cuts. I didn't get the chance to ask the staff about it this round, but now that I know, it makes perfect sense why they emphasise it.

Watching the meat brown slowly reminded me of winter in Seoul, when we huddled in a warm shop after walking in the freezing wind. The same smell, the same comfort, the same ritual of turning each slice at just the right moment.

When it was ready, I wrapped mine in crisp lettuce with a bit of kimchi and sauce. One bite, and I knew I'm gonna come back to this restaurant again.

The Jeon that Won the Table

If there is a dish that deserves a shout-out tonight, it's their half-half jeon platter: kimchi jeon on one side, haemul (seafood) jeon on the other.

Crispy edges, soft centres, generous fillings, and that iconic soy-sesame dip. This is the sort of dish that makes you sigh a little because it's so simple yet so satisfying.

And the mini sausage jeon? Such a throwback snack. Delicious, savoury, nostalgic.

Would I Return? Absolutely.

Daesam Sikdang is the kind of restaurant you go to when you want authentic Korean flavours, generous banchan (with a killer japchae), a relaxed, no-frills ambience, and warm, satisfying comfort food.

It's also perfect for catching up with friends, family dinners, or just any random weekday craving for Korean BBQ.

For me, it's reliving the moments where I want a tiny slice of Seoul without a boarding pass.

And a special thanks to Di, my ex-colleague who recommended this place. Without her suggestion, I might have missed out on a dinner that reminded me so deeply of Seoul.

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