Went there for tea in the afternoon after lunch at Sungai Pinyu. The place had plenty of seats and comfortable shading. As we were being seated, there was a pleasant grilled banana leaf aroma that greeted us. The main highlight were the rice cakes that originated from Chinese fishermen from the 1930s. With such a long history, expect a simple but astonishingly well crafted dish birthed from tradition. Clam sauce was a little too spicy for me. As such, coconut water would be recommended.
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