As recommended by Denise's Makan Kkai Hjh Maimunah is a name is synonymous with traditional Malay and Indonesian rice and dishes, or “kampung-styled cuisine” according to their own description. For sure, it’s my go-to when I’m craving a hearty, spicy rice meal. But what I didn’t know was just how delicious their desserts are, until my Makan Kaki, cooking instructor Christopher Tan enlightened me.

He’s the self-confessed “nerd baker” and award-winning author of The Way of Kueh - Savouring & Saving Singapore’s Heritage Desserts, so if there was anyone to take advice from, it would be him. He recommended I pay their Joo Chiat outlet a mid-afternoon visit, slow down and enjoy a cup of kopi with a plateful of kueh.

Faced with a mind-boggling array of kueh, there was no way I would have been able to decide what to order, but thankfully, Christopher Tan suggested I try a couple of his favourites. These two traditional kueh were similarly dressed in shiny green coats of banana leaf, but underneath they couldn’t have been more different. The steamed nagasari pisang was sweet, while the pulut panggang was savoury...

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