Tong sui are a Cantonese specialty. If you've grown up in a Cantonese family, you must have had tong sui before. The term 'tong sui' literally means 'sugar water'. It is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. My dad is a huge fan of tong sui: red bean soup, peanut soup, barley ginkgo and black sesame soup being his favorite. I'm not really a tong sui person but I remember seeing this Lean's place in Atria that sells a variety of desserts, including tong sui, nyonya kuihs and light meals, so I brought my dad there to try when my parents came over.
It was afternoon teatime when we arrived. We were feeling a little hungry, so we ordered 2 nasi lemak bungkus, a cucur udang, steam cakes for my LO, black sesame cream, barley ginkgo and bubur cha cha.
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| Nasi Lemak bungkus (RM3.70). |
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| Cucur udang (RM3). |
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| Pandan and vanilla steam cake (RM1.50 each). |
Nasi lemak is a famous local dish, sort of like a Malaysian national dish. Traditionally served wrapped in banana leaves, it's basically rice cooked with coconut milk, served with sambal (cooked chili paste) and side dishes like boiled eggs, roasted peanuts, fried anchovies, fried chicken, rendang etc. The nasi lemak here was not bad. The rice was fragrant and flavorful, the sambal tasted quite good BUT it was super super spicy!! I don't have high tolerance for spicy food so it was wayyy too spicy for me...
The cucur udang or prawn fritters, served with sweet chili sauce, was so so, nothing to shout about - too much flour with not much prawns perhaps. I felt it tasted like plain fried flour mixture with chives, that's all. I still prefer the cucur udang in Nyonya Colors. The steam cakes were something like the traditional fat gou used for Chinese prayers. LO only ate the vanilla one. The pandan flavored one was a bit too sweet.
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| Bubur Cha Cha (RM5.50). |
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| Barley Ginkgo (RM4.50). |
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| Black sesame cream (RM5.50) |
The Bubur Cha Cha was pretty good - fragrant and not overly, with a generous amount of sweet potatoes, taro and tapioca jellies/sago. It can be served warm or cold, and I prefer mine warm. This is the first time I'm eating one with black eyed beans in it though. Barley ginkgo, also known as Fu Chuk Yi Mai in Cantonese, is one of the two tong sui that I like, besides sweet potato soup. This dessert tastes like rich soya milk. It's also nourishing and good for the skin, due to the beancurd skin used to make this. The barley ginkgo at Lean's was boiled together with pandan leaves. I personally felt the scent of the pandan leaves was a little overpowering and I prefer the version where the beancurd skin is fully dissolved. The black sesame cream, however, was a letdown. It was thick and smooth, but it wasn't fragrant when eaten. In fact, it tasted slightly burnt and had a bitter aftertaste. My dad was kinda disappointed as this is his favorite tong sui.
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| Lean's is located right next to Atria Shopping Gallery's South Entrance. |
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| They have many different tong sui to choose from :) |
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| They were selling quite a number CNY cookies too. |
Overall, Lean's is a decent place for some local desserts or light snacks. The food's not bad, service is quite friendly and the place is pretty comfortable - bright, with lots of plants.
Food: 6/10
Ambience: 7/10
Service: 6/10
Add:
C36, Concourse Floor, Atria Shopping Gallery,
Jalan SS22/23, Damansara Jaya,
Petaling Jaya, Selangor, Malaysia.
Opening Hours:
10am - 10pm.
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