Om Shakti Chelo’s Appam Stall

This modest 26-year-old stall in Bangsar churns out appam so good you’ll wonder why it hasn’t joined the ranks of Antipodean and Yeast at weekend brunch time. While you can opt for plain appam with coconut milk, we go weak for the brown sugar variety; coconut milk and brown sugar are liberally applied onto appam batter and swirled in a pan so the edges remain fluffy while the sides are brittle. The sugar is intentionally left in chunks, so every bite hits you with a burst of caramel-coconut goodness.