Fortune Cafe in Taman Danau Desa serves simple Chinese pleasures like flaky, juicy ‘roujiamo’, ‘liang pi’ and dumplings in a sour soup

Fortune Cafe in Taman Danau Desa, operated by a family from Shenyang, China, offers a diverse menu with specialties like the Tongguan-style roujiamo—crispy, flaky buns filled with pork or beef.

Their offerings also include Xi'an-style Handmade Sesame Cold Noodles and unique dishes like Dumplings in Sour Soup and Crispy Sweet & Sour Pork.

The cafe features both contemporary and classic Chinese flavors, with options ranging from savory rice bowls to a subtly sweet Golden Fried Glutinous Red Bean Cake.

Open daily, the establishment invites diners to experience authentic Chinese culinary delights in Kuala Lumpur.

KUALA LUMPUR, Oct 14 — Most establishments opened by Chinese expatriates in Malaysia often feature a mix of cuisines from all over China, capturing a small part of what they enjoy back in China.

This Taman Danau Desa establishment is operated by two generations of a family originally from Shenyang, a city in Northeast China.

Come here for their roujiamo or “meat in a bun,” a popular Xi’an street snack that is essentially a Chinese-style hamburger.

Variations of roujiamo exist with different buns and fillings but this place serves the Tongguan variety, which uses a thousand-layer bun that is crispy and flaky, making it stand out compared to a normal pocket size piece of bread.

As you crunch down on the round flatbread with paper-thin layers, you reach the fatty meat filling mixed with chopped coriander that oozes with its juices, providing an unexpected surprise.

The flaky wonder comes with a pork filling (RM11) or a beef version (RM13); the pork version oozes sweet juices, while the beef one has a noticeably meatier flavour.

Be warned: one bite of flaky-crunchy-juiciness will hook you for seconds.

Typically in Xi’an, locals pair roujiamo with Handmade Sesame Cold Noodles (RM11) or knife-cut Liang Pi with a bottle of orange-flavoured soda called Bing Feng or Ice Peak.

Made in-house daily, the cold noodles, which resemble wide ribbons, are tangled with sesame sauce, thinly cut cucumber, bean sprouts and starchy wheat gluten.

In Xi’an, the palate leans more sour-and-hot, which wakes up the appetite.

I’ve sampled boiled dumplings paired with vinegar and thin shreds of ginger or pan-fried versions but this combination of Dumplings in Sour Soup (RM14) elevates those hand-folded nuggets of pork and vegetables encased in smooth skin.

Amidst the sourness, you find an unlikely companion of seaweed in the soup, which imparts a silky softness.

Don’t miss out on their Crispy Sweet & Sour Pork (RM27), their version of the iconic Guo You Rou, the Dongbei version of sweet and sour pork.

It features large slices of pork tenderloin, not the small pieces typically used in sweet and sour pork.

These slices are coated in potato starch and deep fried to a golden crust with bubbles that threaten to burst.

No tomato sullies this dish. Instead it’s a simple mix of rice vinegar and sugar, which takes on a golden brown hue from the sesame oil.

Here, soymilk is freshly made, pulling you with the satiny goodness from the soy beans.

It’s also coagulated into smooth, wobbly soymilk custard laced with sweet syrup (RM4.50) — the typical flavour pairing — but spring for the Savoury Tofu Hua (RM5) with a velvety sauce and a dollop of chili sauce for a different flavour.

Familiar classics pepper the menu, which are popular with many like the fish slices served with pickled vegetables or Sichuan peppercorns.

Quick and easy meals for one can also be ordered, such as different rice bowls topped with tomato and egg, braised eggplant, diced chicken with chili, and the Stir-Fried Spicy Tofu Rice Bowl (RM14) which is their version of mapo tofu .

The beancurd is diced and cooked with a spicy, deep flavour of Sichuan chilli bean paste and fermented black beans, making white rice an essential accompaniment.

For a finish that isn’t too sweet — the way many Chinese prefer — there’s Golden Fried Glutinous Red Bean Cake (RM3.50).

The slightly chewy mochi-like glutinous rice cake contains red bean paste and is best enjoyed with a cup of hot tea as you wind down a meal here.

11-0-5, Jalan 4/109F,

Taman Danau Desa Business Centre,

Taman Desa, Kuala Lumpur.

Open daily: 10.30am to 10pm

* This is an independent review where the writer paid for the meal.

* Follow us on Instagram @ eatdrinkmm for more food gems.

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位于 Taman Danau Desa 的 Fortune Cafe 由来自中国沈阳的一家人经营，提供种类繁多的菜肴，特色菜包括桐冠肉夹馍——酥脆的、酥皮的包子，里面夹着猪肉或牛肉。

他们提供的菜品还包括西安风味手工芝麻凉面，以及酸汤饺子、糖醋脆皮猪肉等特色菜。

这家咖啡馆提供现代和经典的中国风味美食，从美味的米饭到略带甜味的黄金炸糯米红豆糕，应有尽有。

该餐厅每日营业，诚邀食客前来吉隆坡体验正宗的中国美食。

吉隆坡，10 月 14 日讯——在马来西亚，大多数由华人侨民开设的餐厅都融合了中国各地的美食，展现了他们在中国所喜爱的美食的一小部分。

这家位于 Taman Danau Desa 的餐厅由来自中国东北城市沈阳的两代人经营。

来这里尝尝他们的肉夹馍，这是一种西安很受欢迎的街头小吃，本质上就是中式汉堡。

肉夹馍有很多种，面皮和馅料各不相同，但这家店供应的是桐冠肉夹馍，它采用千层酥皮，口感酥脆，与普通的口袋面包相比，更胜一筹。

当你咬下薄如纸片的圆形扁面包时，你会发现里面夹杂着肥美的肉馅和切碎的香菜，肉汁四溢，带来意想不到的惊喜。

这款酥皮点心有猪肉馅（11令吉）和牛肉馅（13令吉）两种选择；猪肉馅的鲜嫩多汁，而牛肉馅的肉味则明显更浓郁。

请注意：一口酥脆多汁的口感会让你欲罢不能，想吃第二口。

在西安，当地人通常会将肉夹馍配手工芝麻凉面（11令吉）或刀削两皮配一瓶名为冰峰或冰峰的橙味汽水。

这些冷面条每天新鲜制作，形状像宽丝带，拌有芝麻酱、切成薄片的黄瓜、豆芽和淀粉质小麦面筋。

在西安，人们的口味偏向酸辣，这能唤醒食欲。

我尝过蘸着醋和姜丝的水煮饺子，也尝过煎饺子，但这种酸汤饺子（14 马币）将那些手工捏制、皮薄馅嫩的猪肉蔬菜小饺子提升到了一个新的层次。

在酸味之中，你会发现汤里有一种意想不到的食材——海藻，它赋予汤丝滑的口感。

千万不要错过他们的脆皮糖醋肉（RM27），这是他们改良的经典菜肴——东北风味的糖醋肉。

它选用的是大块的猪里脊肉，而不是糖醋里脊中常用的小块肉。

这些切片裹上土豆淀粉，油炸至金黄色，表面布满气泡，仿佛随时都会爆裂。

这道菜里没有番茄，取而代之的是米醋和糖的简单混合，芝麻油使它们呈现出金棕色。

这里的豆浆是新鲜制作的，豆浆的丝滑口感会深深吸引你。

它还可以凝固成顺滑、颤巍巍的豆浆布丁，淋上甜糖浆（RM4.50）——这是典型的口味搭配——但您可以尝试咸味豆腐花（RM5），它配有丝滑的酱汁和一小勺辣椒酱，口味有所不同。

菜单上不乏大家熟悉的经典菜肴，例如配以腌菜或四川花椒的鱼片，这些菜肴深受许多人的喜爱。

还可以点一些快捷方便的一人份餐点，例如各种浇上西红柿和鸡蛋的米饭、炖茄子、辣椒鸡丁，以及他们的麻婆豆腐炒饭（14令吉）。

豆腐切丁，用四川辣椒豆瓣酱和发酵黑豆烹制而成，味道浓郁辛辣，配上白米饭就成了必不可少的佐餐佳肴。

如果想要不太甜的甜点——很多中国人喜欢这种口味——可以试试黄金炸糯红豆糕（3.50 马币）。

这种口感略带嚼劲、类似麻糬的糯米糕含有红豆沙，最适合在用餐结束后，配上一杯热茶享用。

11-0-5, Jalan 4/109F,

塔曼达瑙德萨商务中心，

吉隆坡 Taman Desa。

每日营业时间：上午10:30至晚上10:00

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