Where taste and tradition meet

I don’t read Chinese but I’m sure the Chinese versions of the Lunar New Year set menu names planned at Hop Sing, bode well for Good fortune, Blessings and Prosperity.

A large serving of Pacific Clam Yee Sang at Hop Sing

While waiting for my media friends to join me for lunch at Ponderosa Golf & Country Resort, I study the menus from its English translations – and notice how the chef is keeping close to tradition and planned the menus with high-value and auspicious ingredients, typical of what is expected for Lunar New Year celebrations.

Looking back, I realise that the Chinese, who traditionally developed mainly in an agricultural economy, rarely had the privilege to eat meat or seafood except on special occasions like the Lunar New Year or at wedding banquets.

The Chinese have worked hard to establish themselves but while they may have prospered economically, many still have the practice of eating humbly throughout the year.

A table setting fit for an Empress!

It is only on auspicious occasions like the Lunar New Year that they splurge on grand banquets as they believe that it augurs well for greater prosperity in the coming year.

My thoughts about the traditional Chinese are, if driving a Mercedez Benz is the status symbol of having ‘arrived,’ then being able to afford to eat sharks’ fins on special occasions mean they have indeed prospered.

Even though many may have chosen to refrain from eating sharks’ fins, this is a typical mindset which stills persists.

And since businessmen in this part of the world, started the tradition of eating Yee Sang or raw fish salad at the dawn of the Lunar New Year, most Chinese celebrations during this season will kick off with a prosperity toss of Yee Sang.

From Feb 1, Hop Sing will serve three varieties of Yee Sang: salmon RM40+ (small) RM80+ (large), pacific clams RM50+ (small) RM100+ (large) and abalone RM88+ (small) RM168+ (large).

As our friends arrive, we are ushered upstairs to Hop Sing where a banquet table is laid out for us, spread with a Red table cloth and matching Red table napkins.

Making the Hong Kong style Steamed Garoupa
look better on camera: "Smile!"

But what is most eye-catching are the set of a golden long-handled spoon and pair of ebony chopsticks with golden tips, resting on a golden spoon and chopsticks stand!

When I sit down and take a closer look at the flatware, I’m impressed that this resort restaurant is still using crockery that bears the name of their golf resort!

Our gracious hosts, general manager Ivan Teo, and MarComm Consultant, Yvonne Loh, warmly welcome us to Hop Sing and tell us very bluntly, “Just eat and enjoy, don’t need to write a review!”

“Well, this is a rather refreshing change,” I think to myself as I sit back to enjoy a leisurely meal in the company of media friends, both local and from across the causeway.

My portion of Ho See Fatt Choy with a seafood ball!

But being who we are, the camera inevitably comes out when the food is served and I’m tasting and asking questions about the dishes – all happening quite spontaneously.

I don’t know the auspicious Chinese name of this dish (because I didn’t ask my bi-lingual friends for help to translate!) but the boneless fried chicken in a light batter, topped with strips of fish crisps, is decidedly different and I like it.

I know there is indeed a skill to timing the steaming of a large fish and when the Hong Kong style steamed garoupa is served, it’s both tender and succulent – perfectly timed.

Here, the timeless tradition of serving the auspicious Lunar New Year vegetable dish, “Ho See Fatt Choy” is taken to new heights by the addition of another interesting ingredient – seafood balls!

Golden Sand Deep-Fried Prawns - so crispy you can eat it all!

I’m curious to see what the chef is doing to create Golden Sand Deep-Fried Prawns and when a platter of crispy whole prawns are served coated in a find dusting of “sand” I ask my friends if they can figure out what it is.

Yes, we are quite sure it’s not oats or cereals. Maybe its old-school bread crumbs or biscuit crumbs but this “sand” is all good. In fact, it’s non-greasy and so tasty that even the crunchy shells can all be eaten!

The convivial company and “Too Much Information” jokes keep the friendly banter going throughout our meal and all too soon, the last course is served: A double Chinese pastry platter.

Delicious, freshly-made chin-toi, sesame seed balls
stuffed with sweetened red-bean paste [Centre]

And because one of the two pastries is ball shaped, it does not help in purging the off-beat jokes…

But the freshly-made chin-toi (Cantonese) sesame seed balls stuffed with sweetened red-bean paste are simply dee-lee-cious!

Speaking of round shapes, to the Chinese this shape is considered the most auspicious as it is the shape of heaven and the element of gold!

We can go on and on about interesting Chinese traditions and the auspiciousness of every shape, colour and name of ingredients used during the Lunar New Year but we have to save it for another time. Maybe over yet another tasty, home-cooked style meal together at Hop Sing?

Hop Sing, the Chinese Restaurant at Ponderosa Golf & Country Club, is on level one of the main clubhouse. Located at No. 3 Jalan Ponderosa 1/1, Taman Ponderosa, 81100 Johor Baru, Johor.

For reservations, Tel: +607 – 354 999 Ext 255, +6017 – 718 8018, or email: enquiry@ponderosagolf.com. For more details on Lunar New Year menus and resort promotions, visit website: ponderosagolf.com

Lunar New Year at the Amari

Since the Amari opened its doors in Johor Baru last May, I’ve been to the hotel countless times for various events, including meals with family and friends and even a takeaway order last Christmas.

Tossing Yee Sang at the media preview of the 8-course
dinner at the Amari Food Gallery in Amari Johor Baru

In just a few months, I’ve become quite familiar with the sumptuous spread at the Amaya Food Gallery and I’m delighted to discover a new and exciting range of Chinese and Thai specialties in the South East Asian and International spread this festive season.

That’s because the culinary team led by Executive Chef Simon Tam has a new team member from Thailand, and she is Executive Sous Chef Gina Kanokwan. For the Lunar New Year, they have pooled their culinary skills to create a collection of tasty menus.

I’m at the Amaya Food Gallery again. This time it’s for a preview of the Lunar New Year sit-down dinner because in addition to the popular dinner buffets at the Amaya Food Gallery, they are also offering two eight-course set menus for 10 persons.

A platter of the Amari Prosperity
Yee Sang topped with salmon curls

From now to March 2, diners have a choice of The Great Prosperity with Wealth menu (RM1200 nett) and The Great Prosperity with Enormous Wealth menu (RM1388 nett).

I take a quick look at the former and raise my eyebrows, quite impressed by a few dishes that are a little different from those in typical Lunar New Year menus and eagerly anticipate a taste of it.

Following the Lunar New Year tradition, the meal starts with the Amari Prosperity Yee Sang or raw fish salad topped by curls of raw salmon as an appetizer.

With an appetite whet by the refreshing taste of the salad, I’m ready for the Braised Crabmeat with Seafood Treasure Soup.

In the soup, rich with crabmeat, I not only can see generous chunks of prawns, scallops and other seafood but am also able to chew and taste them.

I’m not a great fan of ginger but the green ginger sauce that almost drowned the Steamed Seabass, is a house-made sauce in a smooth blend which is neither too hot nor pungent but tastes just right with the tender fish meat.

Steamed Seabass in house-made green ginger sauce

Prawns is an auspicious food item for the Lunar New Year and here whole prawns are steamed with a dash of Chinese wine and superior soya sauce.

The platter of prawns are arranged around a dip bowl of toasted chilli and as I peel the plump prawn for my first bite, its tastes so fresh that I hardly need to use a dip sauce.

The sight of the whole Roasted Chicken garnished by fried prawn crackers gives me a sudden flashback because it’s the old-school roast chicken, chopped into pieces of tender meat flavoured with five-spice and coated with golden crispy skin.

And when I taste it, it’s just like how it used to taste generations ago!

Steamed whole prawns with a toasted chilli dip sauce

When the vegetable dish is served, I look at my Cantonese-speaking media friend across the table and ask, “Ho See Fatt Choy?” and he nods to confirm that I’ve got the Chinese name of this dish right.

This is the auspicious name for a typical Lunar New Year favourite for its auspicious ingredients and here the braised vegetable dish is made up of broccoli florets with pacific clams, black sea moss and two types of mushrooms.

I guess the chefs wisely substituted the ho-see or dried oysters with pacific clams – both high value seafood items – as eating dried oysters is rather an acquired taste!

Finally, it’s the rice dish. The fragrance of the steamed glutinous rice wafts up enticingly and I recognise this familiar flavour because it’s topped by slices of Chinese sausages and cubes of waxed duck – traditional Lunar New Year preserved meat specialties.

A version of Ho See Fatt Choy topped with pacific clams

To strike a balance with the range of savoury tastes, this set meal ends sweetly with a dessert of chilled longan and sea coconut.

Fans of the popular dinner buffets at the Amaya Food Gallery will not be disappointed by the abundant range of food in the buffet for an auspicious family celebration.

Among the mouth-watering items in the South East Asian and International spread are Thai specialties like Thai Chicken Curry with Coconut Milk, Thai Beef Green Curry and Stir-Fried Mixed Seafood with Thai Chilli Paste.

Some European dishes to look forward to are Spring Chicken with Smoked Barbecue Sauce, Roasted Striploin, Roasted Cajun Leg of Lamb and Seafood-on-ice.

Steamed glutinous rice topped with Chinese sausage
and cubes of waxed duck meat

In the Asian section, there are local favourites like Soto Ayam (chicken soup), Massaman Duck Breast Curry and Chicken Murtabak, among others.

Over at the Chinese kitchen, some popular items are Chinese Braised Lamb Stew, Fried Rice with Waxed Meat and Fillet of Fish with Golden Pumpkin Sauce.

Choices of soup include Chinese Chicken and Crabmeat Soup and Tom Yam Soup.

Some of the Lunar New Year desserts in the buffet are festive cookies, assorted mochi, fried glutinous rice cakes (kueh bakul), glutinous rice balls in soya milk, French pastries, Apple Crumble, among other sweet favourites.

The Lunar New Year Dinner Buffet at Amaya Food Gallery is only from Feb 15 to 17, from 6.30pm to 10.30pm, priced at RM128 nett per person with 50% off for children aged six to 12 and seniors aged 60 and above.

A table of 10 persons at the buffet will enjoy a complimentary platter of Yee Sang.

Look out for the Chinese God of Prosperity who will drop by to bless diners with abundance and good fortune by giving out Red Packets and Fortune Cookies!

From Feb 15 to March 2, the Amaya Café will serve a Lunar New Year Afternoon Tea Set from 12pm to 6pm.

Priced at RM75 nett per set, it comes with a choice of TWG tea and a three-tier tray filled with tasty snacks like chicken floss buns, herbal jelly, crème brulee, sesame mochi, almond cookies, baked egg tarts and many more tea-time delights.

Amari Johor Baru is at No. 82-C Jalan Trus, 80000 Johor Baru. For reservations, Tel: 607 – 266 8888 or email: amaya.johorbahru@amari.com. 

Visit website: www.amari.com for full details of menus and special promotions at the hotel and restaurant.

Be my Valentine at Amari

Once a year, a day is set aside in the calendar to celebrate our loved ones with romance and sweetness – a time to rekindle precious moments and to just enjoy each other.

Be my Valentine at Amari Johor Baru

This Valentine’s Day, Feb 14, Amari’s team of talented chefs led by Executive Chef Simon Tam, has planned two exciting menus in two separate settings for guests to celebrate love for one another.

At the Amaya Food Gallery, the lady will receive a stalk of rose and a complimentary door gift while Valentine couples can raise their glasses of Two Hearts mocktails to capture their special moments together.

In the tradition of Amaya, various sections of the buffet will serve a range of mouth-watering Thai, Asian and European dishes and desserts

These include Thai Stir-fried Chicken with Chili and Basil Leaves and Green Curry Mussels, Grilled Fish Fillet with Tropical Fruit Salsa, Roasted Spring Chicken with Teriyaki Sauce and Pan-seared Duck Breast with Butter Orange Sauce.

There will also be fresh seafood-on-ice and a cheese platter with choices of various types of cheese to savour with crackers.

Duck Breast with Butter Orange Sauce

In the local section, there will be Roti Jala with Chicken Kadai gravy, Satay choices of chicken and beef, Lamb Masala, Buttered Prawns and Deep-fried Fillet of Fish with Black Bean Sauce.

Pastry Chef, Syeriff Hafizal, has designed a range of rich and romantic desserts that aim to melt her heart as the couple shares the sweetness in creations like Berries Cheese Cake, Valentine Chocolates, Rum Cake, Hazelnut Brulee and piping hot waffles topped with ice-cream.

Participating couples in a Facebook Photo Contest stand to win a luxurious 2-day/1-night stay in a one-bedroom suite with breakfast for two at the Amari Johor Baru.

Thai Stir-Fried Chicken with Chilli and Basil Leaves

It’s simple! Just dress up in the most stunning and eye-catching outfits and snap your photo while dining and post it with a creative caption on the Amaya Food Gallery Facebook page.

In many families, our Valentines are also our loved ones. So make it a family affair and celebrate your love at the Amaya Food Gallery at RM128 nett per person. Children aged six to 12 and seniors aged 60 and above will enjoy 50% discount.

Valentine couples who choose to dine at the Executive Lounge on level 20 of the hotel, will have a different experience as they savour a 5-course menu specially designed for this romantic occasion.

Warm peanut-butter sauce drizzled on
white chocolate covered mixed nuts

Start with appetizers of freshly shucked Oysters with Salmon Roe and Coriander Mignonette, Homemade Cured Salmon with Beetroot and Citrus Fruits, and Scallop Ceviche with Mango Salsa.

Then warm-up with a sumptuous soup made with Cameron Highlands Tomatoes with Prawn Dumplings and Herring Roe Caviar.

To prepare your palate for the main course, Lime Sorbet with Caramelised Lemon will be served.

The romantic meal continues with a main course platter designed for the couple to share. There will be portions of Pan-seared Pacific Cod Fish, Roasted Duck, Sauteed Garlic Scampi with side items like Fondant Potatoes, Edamame Beans, Kale and Eryngii Mushrooms.

The meal will end sweetly and dramatically with Baked Alaska Flambe with Rum and will go down well with a choice of hot beverages like freshly brewed coffee or TWG Tea, served with Chocolate Pralines.

Sweet celebration of love with rich and romantic desserts
at the Amaya Food Gallery, Amari Johor Baru

Panoramic views from level 20 of the Amari Johor Baru are Free-of-Charge while the 5-course meal is priced at RM388 nett per couple with complimentary glasses of champagne or mocktail.

House champagne can be purchased at RM350 nett per bottle while Premium Pouring Wine is RM165 nett per bottle.

Go on! Pluck up your courage to ask that guy/girl if he/she will be your Valentine. Then make your reservations early at the Amari!

Amari Johor Baru is at No. 82-C Jalan Trus, 80000 Johor Baru.  For your Valentine’s Day reservations, Tel: 607 – 266 8888 or email: amaya.johorbahru@amari.com.  For more info, visit website: www.amari.com

Treated like royalty at Qing Palace

Going to Qing Palace for the media preview of the Lunar New Year menu is like meeting general manager, Sunny Soo, and the resort’s Marketing & Communications team again for our very own reunion dinner.

One of the traditions of eating Yee Sang
is uttering positive phrases as various
toppings are added to the platter

Over the years of working with Pulai Springs Resort, we have become friends and it’s always a pleasure to dine with them.

With the Lunar New Year just around the corner, it’s meaningful for us to get together for a festive meal at Qing Palace, their award-winning Chinese restaurant, and I’m looking forward to be treated like royalty here.

I’m familiar with the Cantonese cuisine by Master Chef Lim Ming Chong and his culinary team and am keen to taste the exciting menus created for this festive season.

While two tables are set up in a private room for our preview, a separate table is arranged for us to toss Yee Sang or raw fish salad in the lo hei tradition to usher in greater prosperity.

By now, most of our non-Chinese media friends are already familiar with the lo hei tradition and have also acquired the taste for eating raw fish salad. So they are poised with chopsticks, ready to join in the tossing activity.

I’m happy that Qing Palace has arranged for one of their staff to serve who is conversant with the Chinese tradition of uttering positive wishes as she adds the various toppings onto the platter.

Well done! Hardly any ingredient was tossed out of the platter!

As she utters the phrases in Chinese/Cantonese dialect, media friends who are bi-lingual in Chinese and English help to translate her sayings for the others to better appreciate the meanings of these good wishes that complete the lo hei tradition.

In all the fun and excitement, we remind each other that as we toss higher for greater prosperity, to consciously toss neatly within the platter – and not waste good food … and symbolically, prosperity.

The group agrees with this rationale and while the tossing is a boisterous activity, we did well not to toss the ingredients off the table!

The Poon Choy for 10 diners, at Qing Palace

Then I learn that our meal together is indeed the menu for the Reunion Dinner, so I take a quick look at the items listed in this menu priced at RM1,488 (10 Persons) and RM893 (6 persons).

After the Salmon Yee Sang, the next item is the Special Poon Choy (Cantonese) followed by Steamed Garoupa Hong Kong style and Steamed Chicken Floss Glutinous Rice in Lotus Leaf and finally, dessert of Chilled Honey Dew with Sago Beads.

While the list seems short, I know that the Poon Choy alone may include between 9 to 18 courses/ingredients like prawns, roast meat, mushrooms, dried seafood and vegetables layered within the claypot, that are separately cooked by stir-frying, deep-frying, boiling, roasting, braising or stewing!

GM Sunny Soo, helping to serve Poo Choy layer-by-layer

My mouth is watering in eager anticipation to see and taste what Chef Lim has created in his version of Poon Choy, a veritable banquet in a basin, with ingredients assembled layer-by-layer and further stewed for laborious hours to bring out exquisite flavours that are fit for Emperors!

I hear a collective sigh of pleasure when the Poon Choy is served and the waitress removes the cover to reveal the sight of its top layer arranged with whole prawns, whole abalone and florets of broccoli simmering in a rich broth and wafts of a delicious aroma.

As we admire the Poon Choy, nobody makes a move until GM Soo, graciously volunteers to help with the serving. And to better appreciate this dish, we discuss the art of eating Poon Choy – Yes, there is indeed, an art to it.

There is an art to serving and eating Poon Choy...

It begins with serving up the ingredients layer-by-layer because the aim is to savour each ingredient in separate courses and allow all the natural flavours and nutritious goodness to soak into the ingredients below.

And it is good manners to help yourself to what is within easy reach instead of stirring or digging to the bottom of the claypot…

So we dine on the Poon Choy in a leisurely way, layer-by-layer in servings graciously dished out by Soo, where we savour whole prawns, whole abalone, broccoli, cuts of steamed chicken and roasted duck, braised mushrooms, sea cucumber, fish maw, and finally, slices of Chinese cabbage, yam and radish that are mmm… so full of flavour.

For many, this is their first taste of Poon Choy, featured in our Reunion Dinner and they insist that its satisfying taste is an experience we will remember for a long, long time.

Our empty dish is proof of how well we did in
the art of serving and eating Poon Choy!

From Feb 16 to March 2, Poon Choy is available for dine-in ala carte orders and takeaways at RM1,100 per order.

With our stomachs already half full with the delightful taste of Poon Choy, the next courses of Hong Kong style Steamed Garoupa and Steamed Chicken Floss Glutinous Rice in Lotus Leaf, are just right to complete the meal.

To accommodate the modern trend of enjoying a restaurant Reunion Dinner, Qing Palace offers three dining sessions scheduled at 6pm, 7pm and 8pm on the eve of Lunar New Year, Feb 15.

Feasting on high-value ingredients and dishes with auspicious names is a must this festive season and Qing Palace offers two 8-course Chinese New Year Set Menus, A and B for tables of 10 or 6 diners, served from Feb 16 to March 2.

Steamed Lotus Leaf Rice topped with chicken floss

Set A is priced at RM918 for table of 10 and RM698 for table of 6 persons.

Set B is priced at RM1,388 for table of 10 and RM888 for table of 6 persons.

Diners may choose from Yee Sang options in two sizes available from Feb 1 to March 2 that feature salmon: RM73 (small) RM143 (large), fruits: RM73 (small) RM143 (large), sea asparagus: RM80 (small) RM160 (large) or smoked duck: RM80 (small) RM160 (large).

If you are in the resort on Feb 18, don’t miss the Lion Dance performance at the hotel lobby, scheduled for 10.30am.

Pulai Springs Resort is at 20km Jalan Pontian Lama, 81110 Pulai, Johor. Qing Palace serves food which is pork-free and without alcohol. 

Visit website: www.pulaisprings.com for full details of menus and special promotions at the resort hotel and restaurants.

For reservations, Tel: 607 – 521 2121, Email: enquiry@pulaisprings.com

What is Mok Mok?

Intrigued by the name of a corner café in Taman Pelangi, this is the million dollar question I must ask when I meet the chef-owner.

Facade of Mok Mok Brunch & Bistro at Taman Pelangi

It happens that Aidah and I are in search of some food before going to an event later that evening. So I drive to Taman Pelangi and we spot a vacant parking lot right across the road from Mok Mok Brunch & Bistro.

Aidah turns to look at the café façade and reads that its menu is free from pork, lard and alcohol. And in a totally unplanned way, we decide to dine here.

The clear glass walls of the corner café is shaded by natural greenery – a canopy of lines made out of real leaves – which we later learn, were planted months ahead while the building renovation was in progress.

Shaded by a canopy of real leaves!

The greenery continues indoors with potted plants – some real and some artificial – hung from beams and artfully placed around wooden furniture in tasteful clusters.

I’m just taking in the décor when a young man approaches me from within the café, smiling and with his hand out-stretched for a handshake.

I’m pleasantly surprised to meet Chef Teo Wang Jieh again and graciously accept his hand to shake it heartily

I first met him at his former restaurant with his partner, Xue Nie, and here they are again, working together in a different dining concept!

Culinary trained in Melbourne, this young pair used to cater European menus for private events before starting on their own café ventures.

Teo ushered Aidah and I to a table and guided us through the menu, explaining that they had only recently started the All-Day Brunch menu.

Mok Mok coined another intriguing
word: Mokments?

In the menu, I spot the familiar logo for, For Our Loved Ones, FOLO Farm and I begin to understand their dining concept in a partnership where the menu features items, freshly harvested from the farm to serve literally, from farm to table.

I’m familiar with what FOLO Farm is doing and then Teo explains that Xue Nie’s family is related to the FOLO group of families.

I read on and like their commitment to sourcing for the freshest local produce and turning them into healthy and tasty meals.

I’m glad we are there, off the peak dining hour because we invite Teo to sit with us for a chat. I have so much to ask him – top of the list is, why the name Mok Mok?

It’s not his family name but I guess it must have some special significance. So I ask him my million dollar question.

At first, Teo seems a little bashful but soon warms-up as he shares with me, his special bond with his grandmother.

Pouring hot milk into the Vietnamese
cup strainer filled with masala and tea
leaves to let it drain into a cup below

He grew up in her care and in those formative years, he was a curious youngster who would ask a lot of questions.

He explains that in Mandarin, the phrase for “What is this?” or “What is that?” is simply, “Sem-mok?”

He would badger his grandmother with curious questions so often that she fondly gave him a nickname: Mok Mok!

This is something deeply personal but to honour his grandmother, Teo decided to name this café, Mok Mok Brunch & Bistro after his own nickname.

Yes, his grandmother is still around. He tells us that she has dined in the café but admits with a laugh, that the fusion menu here does not quite match with her tastes!

But let’s see if it matches with ours.

Based on his recommendation, Aidah decides on having a hot milk tea, Masala Chai Latte, and a Soft Shell Crab Burger, which we will split between us.

Teo suggests the Lamb choice from the Signature Bowl list, made with Mok Mok signature rice, topped with strips of succulent leg of lamb marinated in masala spices and a Japanese onsen egg.

Soft Shell Crab Burger with a side of fried onions
and Sriracha Mayo sauce

Then Teo politely excuses himself from the table and heads into the kitchen to personally whip up the dishes for us.

Meanwhile, Aidah is admiring the décor, saying how much she likes the ambience and walks around to snap photos.

When the food is served, the deep-fried Soft Shell Crab is sandwiched in a handmade brioche bun, flavoured with basil lime aioli with a generous side of crispy fried onions.

We notice a tiny dish of pale pink sauce next to the burger and ask Teo what it is. He replies with a smile, “Sriracha Mayo,” but assures us that its heat is so mild that it’s really quite harmless.

Mok Mok signature rice bowl with lamb

The bowl of rice – just as I expected – reminds me of Korean bibimbap but is already full of flavour from the marinated lamb. And I like how it’s served in a wooden bowl.

The rice comes with a side dish of salad of mixed lettuce, bits of avocado and pineapple, cherry tomatoes and crunchy chips of cereal and seeds, drizzled in their house special yoghurt dressing.

Teo demonstrates how the hot milk should be poured into the Vietnamese-style strainer, filled with toasted masala (spices) and tea leaves and allowed to infuse and drain into the cup below.

He pointed out that the fresh ingredients in the salad that comes with the rice dish, are mainly sourced from FOLO Farm. In fact, the café is also a collecting point for FOLO Farm members who can collect their regular supply here.

Clean, cosy and green indoors!

While these members are keen to enjoy their farm-fresh vegetables, they sometimes do not have time to prepare their meals. So Mok Mok also offers a dine-in service where members have the café prepare meals for them from their stock of fresh items.

In addition, Mok Mok is also a popular destination for small receptions and private parties for wedding registrations, engagements, birthdays, corporate and other special events, where menus are specially tailored to the occasion.

There’s a whole lot more that Aidah and I wish to taste and ask, but our time is short and we have to go to our evening event. So it has to wait until the next time.

Stay in touch with Mok Mok Brunch & Bistro through its Facebook page to check if they happen to be closed (to the public!) to host a private event.

Mok Mok Brunch & Bistro is at No. 78 Jalan Pingai, Taman Pelangi, 80400 Johor Baru, Johor. Open daily from 11.30am to 11.30pm.