Both offered desserts of Chinese origin rather than the well-known Malaysian culprits of cendol and ais kacang, and we had some interesting and delicious experiences.
I don’t know how to say this, but I have been unfaithful. Mere days ago I professed my love for roti canai, but even as I made that declaration I was aware of the existence of other types of roti and what is worse, I have eaten some of them!
Not all on this trip though. This time I only cheated the once, and that was with the explosive-sounding roti bom (pronounced and also alternatively-spelled “boom”).
There’s no way to hide the fact that this dessert has a face only a mother could love.
To be fair, I have seen some elegant presentations where a towering cone of shaved ice is drizzled with syrup and dotted with beans, jelly and other toppings, but I still find it hard to face a bowlful head-on and think “yum!”.
