This is the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant. I will introduce you to another food from another stall.
This time I ordered kuih talam from the Nan Yang Siew Bao stall for breakfast, which cost RM5.90 per piece.
This is Kuih Talam, a classic two-layered Nyonya dessert that beautifully reflects the balance of flavours in Peranakan cuisine. The name “talam” means “tray” in Malay, referring to the traditional way it’s steamed in large trays before being cut into neat squares.
The top white layer is made from creamy coconut milk and slightly salted to contrast the sweetness of the green layer below, which gets its colour and aroma from pandan leaves and its texture from rice flour and mung bean flour. Together, they create a soft yet firm bite — smooth, fragrant, and subtly rich.
Originating from the Straits Chinese (Peranakan) communities in Malaysia and Singapore, Kuih Talam was often served during festive occasions, tea time, or as offerings. Its simple ingredients reflect local abundance — coconut, pandan, and rice — while its balanced layers show the Nyonya appreciation for harmony in taste and presentation.
