Weekend Update: Burnin’ Pit 🔥, The Ice Cream Bar 🍨, Samyang Jjolbokki Buldak Noodles 🌶️, Ayam Pongteh 🐔

I hardly ever go to Desa Sri Hartamas nowadays coz it’s so far from my house. I like the place though – it’s a small community of Korean 🇰🇷 and Japanese 🇯🇵 expats and the F&B options there reflects this unique demographic. Our dinner plans for date night was to start out at The Café Chicken for Korean Fried Chicken. This was previously named WOW Chicken.

I was misled by Google into thinking The Café Chicken was still open. Upon venturing up to the dingy first floor, I popped my head into a dodgy bistro and asked where it was. One of the staff inside told me it’s permanently closed. 🔒 We walked around the area and Mandy suggested Burnin’ Pit. Burnin’ Pit serves Texas style BBQ – a variety of meats grilled low and slow.

The space that holds Burnin’ Pit is open and inviting, with lots of incandescent lights. The place is mostly staffed by Filipinos, although I believe they’re pork free. They serve alcohol though so they wouldn’t be eligible for a halal certificate. I indulged in a Carlsberg draft – only RM 8.54 during happy hour! 🍺

Mandy ordered pulled lamb (RM 22/100 g – 200 grams minimum order) 🐑 and I went for their beef brisket (RM 22/100 g – 200 grams minimum order) 🐄. We also got one side each – Mac and Cheese (RM 7.50) 🧀 and Mashed Potatoes with Beef Bacon (RM 7.50) 🥔. The beef brisket was nice and smoky and we also enjoyed the pulled lamb. The sides were a bit meh but edible. They also gave us 2 complimentary buttery dinner rolls (good).

Overall Burnin’ Pit’s meat products were good. I wanted to try their percik chicken but we were too stuffed from our order. Everything was so rich and heavy – even the sides were laden with cream and cheese so you can’t eat a lot without feeling jelak. Service was prompt and attentive. 💁 The prices were a little on the high side– our bill came up to RM 129.40 – but reasonable for the area and food.

This is a nice place to satisfy your meat cravings. 🍖

After dinner, we headed over to The Ice Cream Bar for dessert. This is run by Inside Scoop but under a different brand so they can do non-halal flavors. They did a partnership with Singleton (the single malt whisky) to produce a range of Singleton Select flavors. 🥃 They have a lot of alcoholic ice creams on offer, and they taste really good too!

One problem with alcohol ice cream flavors is that they’re sometimes done purely for the novelty factor. I’ve had beer and Red Bull vodka ice cream in Tongue Fun, Bangkok – all very dismal. The ones at The Ice Cream Bar is excellent though. We had Guinness Chocolate Brownie and Bacardi Chocolate Crunch in their homemade cone. They also had White Rabbit ice cream, which we tried but didn’t order. 🐇

Since we’re in Desa Sri Hartamas, I thought a visit to a Korean grocery shop was in order. We walked around and Mandy bought a melon milk drink priced at a staggering RM 10 for a small bottle. 🍈 I found the new Jjolbokki Buldak Bokkeum Myeon by Samyang at a more reasonable RM 22.40 for a pack of 4. I also picked up a really cheap box of Korean jjajang mixture for RM 7.50.

I cooked two packets of the Samyang Jjolbokki Buldak later that night. 🍜 Wow. Just wow. I eat Samyang new releases without fail coz I love instant noodles but I mostly left unimpressed. The only recent one I liked was Samyang Jjajang last year. But none left a huge impression on me until Samyang Jjolbokki – the noodles are insanely chewy!

It’s so textural and pleasurable to eat. Nyum nyum nyum. The crispy fried chicken cracker topping tastes like Mamee Chicken and  goes so well with the gummy noodles. It’s a non-stop mochi party in your mouth! I need to get more of this.

Sunday was my cooking day and I made a huge pot of ayam pongteh with 4 kg of chicken legs. 🍗 I haven’t made this in a long time and I’ve been craving for it. I fried lots of shallots, red onions, garlic and Bombay onions in sesame oil before adding potatoes, taucu (fermented bean paste), dark soy sauce, sucralose, fish sauce and chicken stock. I also chopped the chicken legs into drums and thighs so it’s easier to store.

Mandy wanted some vegetables so I cooked a medley of green peas, baby corn, broccoli and oyster mushrooms in oyster sauce. 🍄 I really liked how this turned out. I only pan fried them for a while so everything is still crunchy and fresh. The oyster mushrooms tasted really savory and umami!

The chicken was good too but overtly oily. You need to skim the top of the bowl coz there’s an oil slick there after cooking this amount of chicken. 4 kg of chicken can make the pot look like the Exxon oil spill! 🛢️ However, it’s hard to do when the gravy is still hot and solid. I usually do it the next day after it’s been refrigerated – the fat rises to the top and solidifies, making it easily skimmable.

We ended dinner with Tillamook Monster Cookie ice cream. 🍦 This is a delicious concoction of cookie dough ice cream, salty peanut butter, crispy oats and M&M type candies. I’ve been indulging a bit too much though. Mandy assures me I’m not fat but I think she has a secret agenda to make me overweight and unattractive. I need to diet stating today.

Ice Cream Factory Hokkaido, Japan

Eating Ice Cream

The thing I like about Japan is that most of their shops, regardless of whether they sell ramen or omurice, have a running popularity board. This allows the shops to display which item is #1 selling on their menu and the customers to know what the place is known for. We saw this Ice Cream Factory in Sapporo after buying toys for the kids and since my better half loves the ice cream in Hokkaido, we got a couple of cones to eat.

Ice Cream Factory

Ice Cream Factory is one of those cold plate/stone places e.g. your ice cream and condiments is mixed in sub zero temperatures before being served to you, in this case -30 Celsius. My dear wanted to get a simple swirl ice cream and I did pause to wonder why she’s ordering something that’s not their specialty but I know she just wants to save money. I did order their #1 bestseller though. Haha. I thought it’ll be nice to order an ice cream that’s mixed on the cold slab instead of just served.

Ice Cream Mix

Come to think of it, the wait staff have to put up with a lot nowadays. There are a lot of people taking photos of them working, and expecting them to serve up a picture perfect dish to boot. I can’t imagine being a waiter nowadays, although fun fact, I was one for a few months when I first went to Melbourne for my college.

Sapporo Ice Cream

My order is their Sweet Berries which came with an assorted local cranberries, blackberries, strawberries, redcurrants and blueberries mixed together with strawberry and vanilla ice cream. I love the use of winter berries and the cold stone places do it well coz the ice cream doesn’t melt on the super chilled slab, but incorporate tighter instead. It’s as if a machine made it in factory with the berries intact.

Sweet Berries

Sweet Berries is 750 yen (about RM 30) which is what you’ll expect to pay locally for an ice cream of this size and magnitude too. I love the creamy ice cream and the best part is that it’s not very sweet. The berries contrast nicely by giving off an acidic burst too. The crunchy cone is also fresh and nice and there’s a spoon to eat everything with.

Mix Ice Cream

My dear got the more pedestrian Mix Ice Cream (chocolate and vanilla swirl) for 230 JPY (about RM 10) which came out of a machine instead of being mixed like mine. Good stuff! We also bought a lot of random stuff in addition to toys for the kids. I went to the gachapon machines a few times and devoured the Love Live merchandise they had at Japan Post and my dear got some Doreamon stuff too since the movie came out at the time we were in Hokkaido.

Hokkaido Milk Ice Cream

Hokkaido Ice Cream

Hokkaido milk is loaded with one of the highest butterfat content numbers I’ve ever seen. The 4.8% milk fat from local cows is higher than any “whole milk” product in the US and Australia. It tastes more like half and half or cream. I was truly impressed by the extraordinarily creamy milk they have. Thus, when we passed by this little mom-and-pop ice cream parlor in Otaru, we immediately went in and got one…even though it’s the middle of winter.

Ice Cream Sign

They even have a little sign out front which tells you to be careful with your cone should you take photos of it, lest it tip over. I found that hilarious, the lengths to which the Japanese go to be considerate is quite amazing. Of course, I’ve had Hokkaido milk before, but it’s the inferior 3.8% stuff they sell in Bangkok, Thailand. I’ve also had mind-blowingly delicious Channel Island milk while I was backpacking in the United Kingdom.

Hokkaido Milk Ice Cream

However, the ice cream made from Hokkaido milk in Sapporo is peerless. The best specimen we had was near Chitose when we just arrived, and the 8-flavor ice cream cone is pretty decent too. This one was slightly disappointing compared to those but at 300 JPY (about RM 12) you can’t really complain. It was still better than any ice cream I’ve had in Malaysia. The high milk fat in Hokkaido milk makes the ice cream taste so creamy and rich we had to eat it, despite the cold weather. :)

Huge 8-flavor ice cream from Otaru, Hokkaido

Otaru Ice Cream

This is the biggest ice cream cone I’ve ever had the pleasure of eating! Hokkaido is the dairy capital of Japan and they produce extraordinarily creamy milk. There are many ice cream parlors in Otaru and this is our second or third one of the day. My better half told me about this ridiculously luxurious creation and we went searching for it.

Otaru Ice Cream Parlor

It’s located at a really obscure heated inner pathway so it took us a while to find it. I had to ask a couple of restaurants before I saw the signs.

Japan Ice Cream

The 8-flavor ice cream is their best-seller and costs 580 JPY (about RM 23).

How To Hold

They even have instructions on how to hold it. smirk This is probably so little children (and the young-at-heart) won’t attempt to hold the bottom of a cone (like how you’ll hold a regular ice cream) coz the top is way too heavy. You have to wrap your fingers around the base of the cone so it won’t topple over from sheer inertia.

8 Flavor Ice Cream

The 8 flavors are (from bottom) matcha green tea, Yubari King melon, lavender, strawberry, milk, chocolate, grape, and Ramune. Ramune is a popular drink in Japan. I like the refreshing Yubari melon and grape too, they work very well with the sweeter chocolate and milk (one of the best flavors). The cone itself is quite salty, something unique that we noticed in Japan. All the ice cream cones in Hokkaido are slightly salty, which balances the mildly sweet ice cream well.

Ice Cream

The best part is that Japanese soft serve ice cream isn’t shockingly sweet, it’s just mildly appealing. It was winter when we were in Otaru and the snow covered paths didn’t make it conducive towards eating ice cream. However, despite the fact that we were actually quite cold and the weather was around -11 Celsius, the 8-flavor ice cream was really good! :)

Tanoshii Dezato – Japanese Taiyaki (Fish Cake) Ice Cream

Tanoshii Dezato

Tanoshii means enjoy, so this ice cream cafe literally means Enjoy Dessert in Japanese,” I proudly declared to my better half. It seems that my years of watching anime during college in university had paid off at last. smirk I could only piece together the two words, hardly enough for our trip to Hokkaido in a month’s time but sufficient for our dessert pit stop.

Tanoshi Dezato

We had come across Tanoshii Dezato in Tropicana City Mall, which offers the intriguing creation of a taiyaki (baked sea bream – the Japanese style fish cake) filled with custard, topped with ice cream and a fruit.

Custard Taiyaki

The Signature Taiyaki costs RM 12.80 and you can customize it with a stuffing, ice cream flavor and fruit of your choice. There’s everything from red bean to chocolate for the filling and several ice cream flavors in addition to peach, kiwi, strawberry and banana as the fruit option.

Freshly Made Taiyaki

The interesting thing at Tanoshii Dezato is that the taiyaki is freshly baked on the spot! This mean it’ll be crunchy and warm and we were looking forward to eating the unusual Japanese themed ice cream “cone”.

Taiyaki

The woman manning the counter had two small fans to cool the taiyaki cone so the ice cream won’t melt when it’s inserted. The custard is baked inside the fish cake (see previous pic) and the fruits are all fresh!

Taiyaki Ice Cream

We went for a custard filled taiyaki with matcha ice cream and fresh peach. It tasted wonderful! The taiyaki is stuffed with the custard filling so there’s something for you to eat with the “cone” and the ice cream goes into the taiyaki cone too. I like how the fruits are fresh instead of canned.

Black Sesame IceCream

My dear also wanted another scoop of black sesame ice cream by itself. The ice cream costs RM 7 per scoop if you want it a la carte. Tanoshii Dezato also sells taiyaki by itself for RM 9.90 but the combo of the two with fruits just cost RM 12.80 so that’s the better option unless you’re too full to eat the taiyaki.

Signature Taiyaki

Tanoshii Dezato just started serving soft-serve ice cream. The signature taiyaki ice cream dessert with the soft-serve ice cream will be only RM 10.80. I asked why that was cheaper and the friendly lady there told us that it’s coz the soft-serve ice cream is made in-house while the other ice cream is imported from Japan so it’s RM 12.80. It’s worth a trip if you’re into new and unusual ice cream concepts.

5 photos from Sibu Market

Sibu Market

Sibu Market is a source of a lot of interesting products from the far corners of Sarawak. The traders come from places like Belaga to Song to sell their stuff. The wharf and passenger jetty is within walking distance so a lot of them just hop off the express boats (many towns are only reachable by boat) and come over to hawk their wares. I have acquired a few hundred dollars worth of local durians (called buah pekan and buah isu) and am compiling that for an upcoming post!

Kek Lapis

There are also quite a few people selling the famous Sarawak kek lapis here. Kek lapis is actually of Indonesian provenance but the Malay communities in Sibu and Kuching have claimed it as their own. You’ll find them in the Kuching Waterfront / Padang Merdeka / Lao Pa Sat (Old Market) area. The kek lapis comes in all sorts of flavors like prunes, Milo etc.

Telur Terubok

Ikan Terubok is a delicious fish that is currently only obtainable from Sarawak. The fresh ones are usually sourced from Satok Market in Kuching where they have dedicated terubok sellers packing whole boxes of them to be shipped. These are the dried version which I believe comes from Sri Lanka and Bangladesh – it’s not as good, but it’s cheaper. They also sell the prized terubok fish roe here.

Lokam Jellyfish

Lokam is one of the local clams that you’ll find aplenty in Sibu. One restaurant in town called Fisherman’s Restaurant is renowned for their stuffed lokam (they take the clam meat and mix it with pork before stuffing it back). It’s quite good if you cook it well. There’s also a lot of jellyfish for sale due to an old wives tale – it’s said among the Foochow that you have to eat jellyfish after a haircut so the hair can be digested (something about the juices in the jellyfish) so it’s common to slice this raw and serve with a sauce of lime and chillis after a trip to the barber. I’ve had it lots of times as a kid at my grandma’s place.

Ghetto Ice Cream

Ghetto ice cream! These are simply satay skewers that’s been inserted into a tube filled with either Milo or strawberry flavored milk. Both are watered down but it’s pretty enterprising of these young boys to sell them for RM 1 each. I bought one last time my better half and the kids were in town for them to try, the “ice cream” is made by physically turning the huge churn (which rests on a bed of salted water with ice cubes) which will slowly freeze the receptacles holding the liquid.

MiniMelts tiny ice cream spheres @ Jaya Shopping Centre

MiniMelts Ice Cream

We were at a mall over the weekend when we passed by this stall. The banner doesn’t exactly inspire confidence – it has a glaring typo of Seoul, Korea. I tried searching for Mini Melts on my phone but it didn’t have any ties to South Korea at all! This seems to be an obvious ploy to buy into the Korea-mania sweeping certain demographics in Malaysia right now.

MiniMelts Malaysia

As far as I can tell, MiniMelts is a US company, much like Dippin’ Dots. They make cryogenically frozen ice cream, which is a fancy way to say liquid nitrogen ice cream. However, this is a slightly different implementation than most LN2 places you’ve grown accustomed to (with custom mixes and all that). Mini Melts offers a classic range of ice cream flavors, served the regular way, except they’re in tiny spheres.

MiniMelts

There are actually two options – MiniMelts and MiniMelts BIG. The latter is about eight times the size of the former – think of it as a marble. The regular MiniMelts are more like the tiny spheres you see in desiccant packets.

MiniMelts Menu

I asked my better half what she wanted and we decided to get a Banana Split (RM 7.90) to share. This is supposed to taste like a banana split and has different spheres of banana flavored ice cream, strawberry flavored ice cream, chocolate flavored ice cream etc.

Mini Melts

My dear didn’t like the taste at all while I was pretty ambivalent about it. It has a rather interesting texture (all those small balls rolling inside your mouth) but there’s something inherently unsatisfying about the format. Despite claiming “100% butterfat” and “no added air”, you really can’t tell in the tiny spheres.

MiniMelts Banana Split

You don’t get the satisfaction of eating a creamy mouthful of ice cream here, no matter how many MiniMelts spheres you scoop into your mouth. It’s definitely worth a try but I won’t be coming back for seconds.

Milkcow Malaysia, straight from Korea!

Milky Pop

Milkcow is another Korean craze that seems to be taking the nation by storm. It’s like K-pop, everything Korean is in nowadays, and that includes Korean food. Milkcow is a Korean soft serve ice cream chain. The milk is supposed to be 100% from Italy and they only have 1 flavor – which is milk soft serve ice cream. They’re famous for topping it with 100% organic honeycomb from Australia, giving it a healthy twist.

I must say, I do love raw honeycomb.

Milkcow

To be honest, I didn’t know anything about Milkcow until my better half suggested we try it after having lunch at Sunway Pyramid. Milkcow is the undisputed king of soft serve in Korea, the McDonald’s of ice cream. Random fact, I have been to McDonald’s in Korea.

Milkcow Honeycomb

We tried the Milky Pop (RM 11.50) which contains salted caramel syrup and a topping of gourmet popcorn. I asked to see what brand of popcorn they’re using (thinking it was Garrett’s or something). I didn’t recognize the brand but it came in a small tin, about quarter the size of a pint. They import all their ingredients from South Korea.

Milky Cube

We also got the signature Milky Cube (RM 13.50) which is a hybrid of sorts since it has BOTH organic honey and organic honeycomb. I had accidentally ordered Milky Honey which only has liquid honey and wanted the honeycomb. Thus, instead of changing my order, the nice servers just popped a chunk of organic honeycomb on. It was a nice big chunk too, very delicious. I loved it! There was a contest where they were giving out tickets to Avengers and we actually won. Haha.

Milkcow Malaysia

The cotton candy machine was broken that day, or I’ll have loved to try the (decidedly less healthy) Snow Drop (RM 11.50) which has Jelly Beans, salt, and organic cotton candy.

Milkcow Us

Milkcow has seen a lot of copycats like Honey Creme after its success and it’s good to have the authentic one here. I rather enjoyed their signature ice cream with raw honeycomb. It has quality ingredients and I guess its Korean origin helps in marketing, but if you take away all the branding, it’s still an amazing soft serve ice cream with no added sugar and premium organic honeycomb.

I recommend you try it at least once. It’s good.

Dinner at Payung Cafe, Sibu

Payung Cafe Sibu

My better half came back with me to visit my dad during the weekend and since it was just a 24 hour trip, we only had *one* dinner and this is the place we chose to go to – Payung Cafe! I was one of the first people to visit when they started six years ago (we were even asked to name the first iterations of the desserts which are refined staples now) and I make it a point to visit when I’m back in my hometown.

Payung Cafe Sibu 2014

Payung Cafe opened in 2008 and it was very unknown back then since they only had dinner service and the place was shuttered during the day with no signboards. It didn’t help that it looked like the reception area for a marine survey company either. However, the same Joyce who gave us the number of Glory Cafe in Sarikei is also very active in a Chinese language local forum and a bunch of us paid this newly opened place she heard about a visit.

Payung Cafe Couple

The rest, as they say, is history. smirk

Payung Cafe Christmas

The food here is unique and the service is great. That’s what makes Payung Cafe a favorite among certain locals and visitors alike despite the relatively higher prices it charges on average. The Christmas decorations are up when we went – we opted to go to the original al fresco outlet instead of the new Payung Mahkota (which is located in the lobby of a hotel). I feel the former has a much better ambiance since the latter can be a little antiseptic due to it’s location.

For starters, we all shared a Pomelo Salad (RM 8). I love the choice, the pomelo comes in large chunks and the dressing is restrained, making it a fresh and vibrant dish. My late maternal grandma used to have a pomelo tree and I remember this fruit as being bitter but like Brussels sprouts, it seems to have been genetically modified to be less bitter nowadays!

Pomelo Salad

It’s sweet and juicy and we all were ready to dig into our main courses after popping a couple of the large chunks of fruit.

The special of the day is Sour Chicken (RM 16). It’s not on the regular menu, this is written on the chalkboard that lists what’s fresh and cooking on that very day and I like to order from here since I’ve tried most of their menu items. This is something I’ve never had before and all of us loved it! The chicken is moist and tastes appetizingly sourish.

Sour Chicken

I asked how it was made since we were all trying to guess what the sour element is and was told it’s a mixture of laksa leaves (Vietnamese coriander/Persicaria odorata/daun kesum) and coriander seeds (which provides the sour citrus tang). I highly recommend this dish – it’s delicious!

I also ordered Kacama Chicken (RM 16) for my dear. I wanted her to try this uniquely Sarawakian dish while she was here. Kacangma chicken is made from a herb the Hakka people call yi mu cao (益母草) or motherwort. The taste is like nothing else, it’s traditionally used as a “confinement dish” and the liberal use of pounded motherwort makes this dish taste bitter and earthy.

Kacangma Chicken

Kacangma chicken is always doused with copious amounts of alcohol which is intentionally *not* cooked off. It’s meant as a tonic as thus the alcohol is never fully evaporated or burned off – some preparations are so strong you can get *tipsy* from drinking the stew! Payung Cafe’s version is quite strong too but it’s delicious to me! It’s an acquired taste, kacangma…

Of course, the Otak-otak Fish (RM 13) is always a must-order when you’re there. The price has more than doubled since 2008 but if Payung Cafe had a flagship or signature dish, this would be it. They actually make it in-house every day! The ground fish meat with tapioca is wrapped inside a banana leaf and baked to perfection.

Otak Otak Fish

The otak-otak is served bursting from the seams and the generous use of chilli and tumeric makes this a dish not for the faint-hearted. It’s very spicy but if you can take the heat, you’ll love it. It’s very different from the steamed otak-otak from Johor or grilled otak-otak we get in Malacca. They really make one of the best versions around.

Durian Shake

My better half also had the Durian Shake (RM 8) – a very thick concoction sure to please all durian lovers and connoisseurs of milkshakes.

Payung Cafe Ling Dad

The bill came up to RM 82 for the three of us, which is quite reasonable for dinner at Payung Cafe.

Sambarina Ice Cream

We made room for dessert and shared a Sambarina Ice Cream (RM 8) which is made in a yin-yang fashion with large scoops of chocolate and creamy vanilla ice cream stuffed into a jumbo sized ramekin and topped with a mixture of crushed nuts and other crunchy bits. I approve!

Mulu Ice Cream

My dear loved the Mulu Ice Cream (RM 10) – a beautiful creation of huge slabs of their own ice cream layered and sandwiched with cake and cream and sprinkled with muesli. It’s a gorgeous and deliciously messy end to a wonderful dinner together.

Magnum 5 Kisses Limited Edition Ice Cream

Magnum 5 Kisses

I love how Magnum regularly has a series of very creative limited editions with a theme. I first wrote about it in the *first month* I started blogging – April 2002. I was in Melbourne, Australia and the 7 Deadly Sins just came out, with a flavor for every sin. There was also a wonderful 9-ice cream series called The Sixties Nine that came out the next year and I reviewed every single one!

Magnum No3 Passionate Kiss

We were in Paris, France earlier this year when we spotted the new limited edition 5 Kisses series. There are five (5) different Magnum ice creams in total and we got some to eat. The Magnum 5 Kisses is a range inspired by French Patisserie flavors and it came to Australia recently (although we ate ours in France).

Magnum 5Kisses Limited

1. First Kiss
Crème Brulee

2. Loving Kiss
Meringue Et Fruit Rouges

3. Passionate Kiss
Tiramisu

4. Flirty Kiss
Gateau Au Chocolat

5. Stolen Kiss
Tarte Aux Pommes

5 Kisses Magnum

Magnum No. 4 Flirty Kiss Gateau Au Chocolat is the full-on chocolate flavored one. It’s a chocolate ice cream with chocolate sauce and chocolate brownie pieces, all coated with a layer of crackling milk chocolate. Each of the Magnum 5 Kisses retails for €4.19 at the local Monop’ which isn’t very cheap when converted – almost RM 18 per Magnum!

Magnum Passionate Kiss Tiramisu

However, some of them are very good. We liked Magnum No. 3 Passionate Kiss Tiramisu – it had a distinctively authentic taste, with mascarpone flavored ice cream (!!!), coffee sauce, chocolate chunks and sponge pieces, all coated with a layer of crackling milk chocolate.

Magnum Tiramisu

Both of us thought it was awesome! The boxes that contains the Magnum 5 Kisses are made well, with sturdy cardboard and a perfect ice cream inside. The construction of the Magnums are spot on too – every single element can be seen and tasted!

Magnum Kiss Tarte Aux Pommes

The best in the series though would be the last one – Magnum No. 5 Stolen Kiss Tarte Aux Pommes. This is made with a vanilla ice cream interior, apple sauce and pastry pieces, all coated with a layer of crackling white chocolate dusted with cinnamon.

Magnum Stolen Kiss

It’s the only one of the 5 Kisses that has a white chocolate exterior and it tastes exactly like an apple pie!

Kisses Us

Keeping with the theme, here’s a happy one of us at The Louvre, one of the most iconic places in Paris! :)



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