Each dessert at Cake Jalan Tiung is crafted to appeal to the eye as well as the taste buds.

Adding tofu gives the cheesecake a smooth and light texture, as well as all the benefits of eating the protein-rich food including preventing obesity and improving skin condition.

Desserts do not have to be perennially sweet, and the Claypot Rice at MadHatter Desserts demonstrates this view.

The bungalow is also a showroom for Herbalist Stella Kiang’s herbal products, a dry herbs distribution centre for dealers as well as a venue for farm-to-table dining and cooking classes, all aimed at promoting the benefits of herbs and eating real food to city dwellers.

Bursting with personality, Chef Wan never fails to provide food for thought!

“There are many native herbs in Malaysia that have great medicinal value, with some that are yet to be discovered. Instead of consuming western supplements, we could actually enhance our health using these natural herbs."

“The farm-to-table concept isn’t some new-age, hipster idea; it’s what our parents and their parents before them did before everything became centred on convenience and speed."

Entier is about nose-to-tail, sustainable eating that is casual but draws upon the finesse of fine-dining.

Rustic simplicity meets elegant fine-dining.

One local dish that gets taken up several notches in Flock style is the humble rojak. A banana leaf is laid on the table, then the chef plates with precision, adding ingredients like guava panna cotta, dehydrated jicama, pickled papaya, peanut crumble and paste, pineapple cake, shaved mango ice and chilli coconut espuma.