Little Yum Yum, Kota Damansara

Posted by vivien | Kuala Lumpur and Selangor | Sunday 17 February 2013 7:43 pm
6,139 Total Views


One of my most favorite restaurant, located in Kota Damansara. Their food is honest, reasonably priced, homey and very nice. My previous visit to Little Yum Yum on July 2012


starter menu


vegetable menu


ice lemon tea with too much sugar, look at the sugar syrup at the bottom, i literally did not stir the sugar  and just drank the top of the ice lemon tea.


sambal petai prawn


must order kerabu pucuk paku, RM15 very aromatic and nice


another must order, their signature yum yum Egg, simple sunny side eggs top with mince meat sauce

Their cendol is must order as well, not too sweet at all, and with nice red bean, a portion of it (RM4) can be shared between 4 person each having a small bowl.

Address: Little Yum Yum Sdn Bhd
E-45-G, Jalan Teknologi 3/9,
Bistari D’Kota (Off Persiaran Surian),
47810 Kota Damansara,
Petaling Jaya,
Business Hours: 11.30am-2.30pm. 5.00-9.30pm (Closed on Mondays)
Telephone: 03-6148 3936 or 019-774 9366
GPS Coordinates: N 03′ 09.880″ E101′ 34.463″

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Posted by vivien | Kuala Lumpur and Selangor | Wednesday 13 February 2013 5:30 pm
5,960 Total Views


Complementary bread


Caprese Salad, RM36++

First time having fresh mozarella, not bad, creamy cheese paired with sweet ripe tomato and drizzles of thick sweet balsamic vinegar


Salad with prawn and avocado, just ok, the prawn is terribly floury and not fresh at all


Seafood Aglio Olio, same as salad, the prawn is terribly floury.

It is probably a safe bet to steer clear of seafood, their pizza and pasta without seafood would be safer choice

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Recipe: Steamed Tapioca Sago Cake

Posted by vivien | Recipe | Wednesday 13 February 2013 5:09 pm
5,543 Total Views

Recipe from Jenny’s Delicacy

Amount i used for this recipe:

Tapioca layer:
900g grated tapioca (from 1.2kg of whole tapioca)

150g coconut milk (diluted)

3/4 teaspoon of salt

190g sugar

Sago layer:

300g sago

120g sugar


Tapioca layer


Sago soaked overnight in pandan water (pandan leaves blended with water and sieved) Used a lot of pandan resulting in very green colour, next time will use less pandan with slight pandan hue will be enough.


Sieved sago to remove pandan water next day, add sugar


Steamed tapioca layer for 40 – 60 minutes and sago level for 20 – 40 minutes.

Done with sago level on top and tapioca level below.


Closed up of cross section.

Not bad, can try, better eaten when slightly warm for soft texture. Not advisable to put into fridge as it will harden.


Recipe: Banana Pecan Chocolate Chunk Cookies

Posted by vivien | Recipe | Wednesday 13 February 2013 5:01 pm
7,169 Total Views

Recipe from Bake or Break, made 43 cookies



recipe, don’t have whole wheat flour, substitute with bread flour instead




brown sugar, caster sugar & butter


add mashed banana






43 cookies in all


closed up

Not wowed, just not bad with definite hint of banana

It kinda taste better for me after put into the fridge when the cookie harden up a bit, whereas previously it is softer, chewy and slight cakey


Recipe: Chocolate Sheet Cake

Posted by vivien | Recipe | Tuesday 12 February 2013 11:08 am
5,480 Total Views

Recipe from Serious Eats

Cocoa Sheet Cake1

Batter ready to go into oven

Cocoa Sheet Cake2

Done and topped with pecan chocolate icing

The cholate taste is nice, but the frosting never sets and turning to more liquid by the minutes, and at the end the icing just looks like chocolate sauce whereas the cake turn into a dense rubbery cake under that liquid icing. Excel in chocolate taste but fail in the other aspects


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