Sunday, December 27, 2015

Taiyakie House & Aboong @ SS15 Subang

One street in SS15 Subang is now a hub for East Asian fish-shaped cakes: On one side, Taiyakie House offers a twist on the Japanese version, tracing the path of businesses in Tokyo, Bangkok & Jakarta that have transformed taiyaki into flaky-crispy grilled pastry (RM6-RM7) made with croissant dough instead of pancake batter, studded with sugar & stuffed with sweet or savoury fillings like red bean paste, curry chicken or ham-&-cheese. A snack our seven-year-old selves would have relished.

Several doors from Taiyakie, Malaysia's first Aboong cafe opened this month, taking Korean carp cakes - bungeoppangs - & turning them into soft-waffle receptacles for frozen yoghurt. Choose a cone-bun size (our regular was RM10; a large would be RM12) & pick a base filling of red bean, custard or Nutella (RM1 surplus for the latter) to be topped with fro-yo (mango was one recent flavour). Another playful novelty, messy to eat, but the flavours, textures & hot-cold interplay, fine-tuned by Aboong's Korean founders & franchised everywhere from China to Vietnam, should be enjoyable enough for dessert devotees.

Taiyakie House
77, Jalan 15/8a, Subang Jaya, Selangor. Open 9am-9pm (note: closed Dec. 27 for Christmas week holiday)

Aboong Malaysia
49, Jalan 15/8a, Subang Jaya, Selangor. Open 11am-12am

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12 comments:

  1. What a unique and creative place! :)

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  2. Oh? So they use it as an ice cream cone. Lovely!

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    1. Suituapui: yeah, kids will adore this :)

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  3. I wonder what the history is behind the carp and why it has had such an impact on dessert.

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    1. The Yum List: some interesting trivia from online news sources - the origin of the fish shape is unknown, but the most common belief is that it was shaped like expensive sea bream to make the eater feel as if he was eating luxuriously. From The Japan Times: Taiyaki became all the rage when “Oyoge! Taiyaki-kun” (“Swim! Taiyaki”) emerged as an extremely popular children’s song in 1976. Since then, innovators have offered variations in filling ranging from custard cream to sesame seed cream to cheese and sausage — anything to put between the batter and keep customers engaged.

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  4. Oh my! I'd keep my fingers crossed hoping that they are expanding to Penang soon!

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    1. Ken: i'm betting that someone will bring creative interpretations of taiyaki to penang sooner or later! :)

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  5. So cute! We tried the normal one once in Tokyo. :D

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    1. CK: heheh, yeah, the normal one would be nice to snack on while walking on the street :)

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  6. Ooo...cute looking fish-shaped stuff...I've not had ice cream in a fish before! :D

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    1. Contact.ewew: heh, come to think of it, neither have i! :D

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