Searching KL for the ultimate indulgence. Spatulas at the ready; let battle commence.
Japanese Hanjuku Cheesecake, Komugi, MidValley City Megamall
Beautifully baked to a Cotton soft, as light as a cloud, creamy soft and with a balanced sweetness. Komugi’s petite and lovingly wrapped Japanese cheesecake is up there with the best-of-the-best; it melts away on your tongue.
Also try: Nama Green Tea Sand & Baum Cake
Banoffee Pie, The Humble Pie Co., Section 17
Available as an individual 3.5” pie or a 7” sharing pie (unless of course you are feeling extra hungry!) Chunks of ripe banana, smothered in thick toffee sauce and blanketed with fluffy, sweet, ice-cream-tasting vanilla whipped cream. A dusting of coffee gives some bitterness to counter the sweet toffee, while the slightly salted, crunchy biscuit base lifts the flavours. Its a heavenly combination with layers of texture that will have you licking the plate clean.
Also try: ‘Duffee’ Pie (made with durian fruit for the more daring!), House-made Pesto, Earl Grey Tea with Chocolate, Passionfruit Tea with Parsley
Valrhona Chocolate Cake, Switch Cafe, Publika Mall
Switch’s Valrhona Chocolate cake cuts like butter. Switch try to use as little sugar as possible in their bakes, and this philosophy really works here. The exquisite flavour of this quality chocolate shines through; slightly bitter, rich and strong with cocoa. This flavour put into a velvet-smooth cake is absolute perfection
Also try: Avocado Cake, Japanese Cheesecake with Salted Caramel, Triple Chocolate Valhorna Cake with Salted Caramel Buttercream, Switch’s signature Cempedak Cake
Chocolate Ganache Cake with Salted Buttercream, Sugar Rush, Pusat Bandar Damansara
This cake is Sugar Rush’s best-seller and rightly so. The dense sponge is melt-in-the-mouth, chocolatey rich. Although many people, including myself, prefer a light and fluffy sponge, their heavy cake is a stylistic decision and I could definitely be swayed. The salted buttercream strikes shining layers through the dark sponge for added indulgence, with the saltiness slightly offsetting the rich sweetness. This chocolate cake provides a sugar rush indeed.
Also try: Orange Cake with Buttercream, Semolina Almond Cake, Banana Cake with Salted Buttercream
Pecan Cinnamon Roll, Cinnabon, 1Utama
A less-that-healthy, but adored breakfast treat. A light brioche is swirled around gooey cinnamon paste, then drenched in sugary cream cheese frosting and crowned with crunchy pecans and glossy caramel sauce. Pure cavity-inducing delight! A touch of salt in the caramel would enhance flavours and help cut through the sugar.
Also try: Original Cinnabon
Melting Moment Biscuit, Antipodean, MidValley City Megamall
The Melting Moment biscuits live up to their name. The two rounded biscuits crumble into a moist vanilla sand and are sandwiched together with a white chocolate filling. It is the perfect accompaniment to a milky latte.
Also try: Lemon Meringue Pie, Caramelised Apple and Cashew Cake
Pain de Campagne, Yeast, Bangsar
Yeast brings authentic French baking to Kuala Lumpur with a full selection of fresh-out-of-France tasting breads and patisserie. Their pain de campagne is classically made with an invitingly rustic finish. The crust is a dark and thick, duster liberally with flour, while the centre is waxy and moist; just how a great sourdough bread should be. It’s a great bread for soaking up tasty olive oil without creating a crumby mush.
Also try: Gruyere bread, Tarte Bourdaloue and croissant aux amandes
Bub’s Cake, Whisk, Outpost Espresso Bar & Bake Shop, 1Utama
A line-up of majestic-looking bakes sheltered under large glass cloches stands across the wooden sideboard of this ‘Paris chic’ coffee bar. It’s a truly tantalising sight and I was spoilt for choice. Towering tall at the back of the display was Whisk’s banana-pecan cake with peanut butter cream and cream cheese frosting, endearingly named Bub’s Cake. The three bouncy layers of sponge had a light crumb and a delicate banana flavour that was not overpowered by the creamy peanut filling. The pecans added a caramel-nuttiness, while the cream cheese frosting gave a slight ‘tang’ to balance out the sweetness. Pair it with a frothy flat white and you’ve got a winning combination.
Also try: Red Velvet Cake & Granny’s Cake (apple cake with butterscotch cream cheese)
Ciabatta Bread, Lavender, 1Utama
Who would have thought it? A perfectly golden loaf, dusted with flour. A crisp crust and that distinctive open-textured, waxy interior that beckons the butter knife or a drizzle of good olive oil. A slightly soured flavour with a touch of salt and a rustic, freshly baked aroma. If that isn’t perfection, I don’t know what is.
Also try: Flaxseed Cranberry Bread, Baguette & Coffee Brioche Loaf
Carrot Cake, Boost Juice Bar, MidValley City Megamall
Nab yourself an affordable treat to go with your nutritious and tasty smoothie. Boost’s carrot cake is ideal for an on-the-go snack. No sticky frosting or tricky layers. And you won’t miss all that extra sugar and fat. The cinnamon-spiced, buttery (despite not actually containing any butter), and soft, moist sponge is studded with shreds of carrot, juicy raisins and vanilla. Flavours resemble those of a cinnamon-bun.
Also try: Banana-Walnut Cake
Croissant, Les Deux Garçons, Bangsar
Baked daily, the croissants at Les Deux Garçons are butter-rich and glossy with a wonderfully moist and stretchy centre. They could be a little more flakey, but flavour wise they certainly hit the mark; perfect for breakfast on-the-run of an afternoon snack with coffee.
Also try: Almond Croissant, Tarte au Citron, Raspberry-Rose-Lychee Macaron
Coffee Cream Cheese Muffin, Jason’s Food Store, Bangsar Shopping Centre
The perfect pairing to a frothy cappuccino or milky latte. This muffin is moist and not overly dense, with nuances of caramel. The coffee flavour could be stronger, however, it is delicious dunked in your coffee!
Also try: Strawberry Cream Cheese muffin, Laugen Sandwich Roll, Steinofenbrot Toscana Loaf
Pandan Kueh, Lulu Nyonya Kueh, MidValley City Megamall
A dense cake full of flavourful shredded coconut and delicately enhanced by the fragrance of pandan leaves.
Also try: Kueh Sago, Pineapple Tart
Chocolate Indulgence Cake, Secret Recipe, MidValley City Megamall
A dessert-like stack dark chocolate sponge and bouncy vanilla sponge, layered with mousse-like vanilla and milk chocolate custard cream filling and shrouded in a glossy dark chocolate ganache. Light; not overly rich, which is a lovely change from what one would expect of a towering, cream-filled chocolate torte. Cakes can be made to order for special occasions and piped with a message in beautiful calligraphy.
Also try: Chocolate Strawberry Cake, Chocolate Banana Cake
Papaya Cake, Nutmeg, Bangsar Village II
Nutmeg’s papaya cake was created for Merdeka Day; Malaysia’s Independence Day, and was so successful that it not holds a full-time spot on their menu. This cake has me rather stumped; I can’t decide if it’s a masterpiece or slightly underwhelming. The cake is wonderfully moist (perhaps a little too moist and wet) and generously filled and topped with the gloriously orange papaya-flavoured frosting. The texture is interesting – crushed nuts give crunch as well as a lovely nutty flavour. The frosting is thick and smooth, but was perhaps missing some sweetness – the papaya is not the world’s most fruity fruit, and therefore it needs a little ‘je ne sais quoi’. A squeeze of lime (papaya’s ideal flavour partner) would have given the frosting a well-needed kick. But perhaps that is just me – the Malaysian palette much prefers a less sweet confection and, after all, it is a cake dedicated to the nation. I think that I have come to the conclusion that this dessert would work much better as a pudding; the moist sponge is a little disconnected to the frosting (which doesn’t even stay on top of the cake). A thick and creamy papaya custard poured over a warm hunk of the lovely nutty cake would be the ultimate in comfort.
Rating 3/5 (a rating purely for my palette – I am sure that many would give it a well-rounded 5/5)
Also try: Chocolate Cheesecake, Lemon-Passionfruit Pudding
Apple Pie Cupcake, Bisou Bake Shop, Bangsar Village I
Moist vanilla sponge, swirled with a light and mousse-like custard frosting. It had a delicate blend of classic apple pie spices and a good balance of cake, filling and topping. The garnish of biscuit crumbs add an extra layer of texture and flavour. The only thing that lets this bake down is its lack of butter. It is evident that a vegetable spread has been used in place of butter in the frosting, giving a margarine taste that lingers on the back of the tongue.
Also try: Cupkuih Cupcake (pandan cake filled with kaya and topped with gula melacca cream cheese frosting) & Pink Lemonade Cupcake (vanilla cupcake with pink-coloured lemon frosting)
White Chocolate Kahlúa Tiramisu Cake, Slurp Cafe, 3 Two Square
A nice light sponge, flavoured subtly with coffee and presented beautifully with a covering of mouse-like vanilla cream. However, there was a little too much subtlety for this cake to be delicious. I couldn’t taste any alcohol, only the coffee flavour, and for me tiramisù is all about the booze – could Slurp have sneakily substituted Kahlúa for ordinary coffee? The vanilla flavour in the mousse-y coating also needed more strength. It all tasted just that little bit too healthy and light, especially for a dessert renowned for its creamy, sweet and alcoholic decadence.
Also Try: Bailey’s Chocolate Mousse Cake, Peanut Butter Mille-Crepe Cake (rumoured to be delightful; perhaps my choice was unlucky?)
Red Velvet Cake, Artisan Coffee Bar, Bangsar Village II
Artisan Coffee’s Red Velvet Cake is exactly that; burgundy red and velvety smooth. The three layers of cocoa sponge quite literally melt-in-the-mouth. There is just the right amount of white chocolate ganache, which is elegantly topped with a sprinkling of Red Velvet crumbs. However, be warned: this is an extremely sweet cake.. far too sweet even for me (and I have been known to go through a jar of honey in one sitting).
Raspberry-Vanilla Cupcake, Just Heavenly, Bangsar Shopping Centre
Just Heavenly, you and I have a very different idea of heaven. A saw-dust dry, bland sponge topped with flavourless, almost greasy buttercream certainly doesn’t do it for me. I saw a fragile flicker of hope in the frosting – you could just about taste that it was made with fresh raspberries. Had they boosted the raspberry content, adjusted the butter-to-sugar ratio in the buttercream and not over-baked the sponges, we could have had a winner. As for presentation, the slab of yellow… something, atop the elegant swirl of silver ball sprinkled frosting was unnecessary. One point for almost getting the visuals right.