A’Han Nyonya Kuih

At this family-run kuih business (the owner, Mrs Lim, was from Ipoh), the authentic nyonya kuih may not be the most aesthetically pleasing, but they make up for it with balanced flavours and quality ingredients. To slather on pulut tai-tai is some of the best kaya in KL; double-boiled and vigilantly stirred for six hours to achieve a thick, eggy consistency. Drop by around 11am for more variety, but be warned that the kuih is sold out really quickly.