Besides spending some time with Konata, I have another important task to do when I’m at my hometown. It’s makan time! Whenever I’m back, I will take the opportunity to eat as much as I can. The right flag is the state flag of Johor.

This roadside stall is selling a drink with Luo Han Guo as it’s main ingredient. The drink is cooling and sweet, which makes it a popular drink for hot days.

Another roadside stall selling Chendol. Have been eating there since I was a child. Wonder whether those Kickapoo bottles are for decoration or consumption purpose. Should have taken a video of how they prepare one bowl of Chendol, they are amazingly fast.

This is Chendol, which is a bit different from those in Singapore. My favourite dessert (not those sold in Singapore). The green starch noodles are soft, the red beans are tasty, uses brown sugar syrup and the taste of coconut milk blends with the other ingredients instead of ‘covering’ the taste of other ingredients. I always order two bowls and each bowl only cost RM1 (around S$0.40). I very very strongly recommend this and it’s a must try when you come to Kluang. A 5/5 in my opinion.

The friendly stall owner. He seems happy when I say I want to take a photograph of him. ^^ This stall is there since my parent’s time. Not sure the current owner is the 2nd or 3rd generation. Previously, there’s one who is able to speak various language.

Botak Curry Mee Stall. Why call botak (bald)? It’s because the founder of the stall is botak. I have been visiting the main outlet since child. The owner is cooking at his new outlet in Johor Bahru now. Missed the curry kway tiao cooked by him. This outlet is opened by his daughter.

I always order curry kway tiao. The curry tasted differently from laksa in Singapore. The ingredients used now is slightly different from what I eat in the past. Remember they used to put char siew, fried pig skin and some others, which will stack up like a hill. We always pair this with a cup of soy bean or sugar cane drink. I still prefer the one cooked by her father. Each bowl cost RM3.50 (around S$1.50). Rating is 4/5, but 5/5 for the one cooked by the botak.

This is the Cantonese style Bak Kut Teh (if I’m not wrong ^^;). Again, another food that I eat since young (not that I’m very old now). Eating all these food brings back memories of childhood life in Malaysia. ^^ The Cantonese style (dark colour soup and use more herbs) is more common here instead of the Teochew style (light colour soup and use more pepper) which is more common in Singapore. I prefer the Cantonese style. On top of the soup are fried tofu skin and lettuce.

Bak Kut Teh will not be called Bak Kut Teh if there’s no chinese tea. For me, I like to eat Bak Kut Teh with yam rice. Hardly see anyone eating this way in Singapore. Also, you tiao is a must when eating Bak Kut Teh. 4/5 in my opinion.

There are still many other delicious food that I’m unable to eat in my 2 days stay at Kluang. Some more info here. The photo shows rolls of ’salty’ Tau Sar Piah. It’s not that they are salty. It’s to differentiate the paste used from those in ’sweet’ Tau Sar Piah. The paste inside these pastries are in powder form with green bean as the main ingredient. My mum just started to buy from this shop. In the past, we normally eat those from Tong Huat.

This used to be the main shopping district in Kluang. But with more and more shopping centres opening in different places, fewer people are going there to shop.

So it’s time to go back to Singapore. While waiting for the train, I decide to take some photos of the train station.

The train has come and it’s time to go. Personally, I don’t like KTM. Had too many bad experiences with their train ride. Hope they will improve their service.

I also posted something about my hometown last year.

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