Think of a savoury and slightly spicy doughnut, and you’ve got yourself a vadai. The vadai stall, sandwiched between the cendol and the rojak stalls, more than holds its own; the crunchier masala vadai and the softer uluntu vadai flies off the wok as fast as the vadai man fries them. Tip: have it with whole green cili padi.
|Venue name:||Vadai SS15 Subang Jaya|
|Opening hours:||Daily, 11am-7pm|