A (Side)Walk Down Memory Lane The Ice-Cream Lounge Story

CRUNCHY GRAVEL (RM9.60/USD3.20) Almost like the (Banana)Split, but not quite. They do have a Banana Boat/Split variety with a split banana (duh!), cornflakes, Coco Crunch, cherries, crushed peanuts and chocolate sauce.

For 21 years (a reasonably lengthy period for myself, and Im sure some of you readers were not even born yet!), an ice-cream lounge has set foot in Ipoh Garden and has not budged an inch since then. The setting; featuring an ambient, almost dreamy-like interior with a brush of nostalgia, soft lighting andparaphernalia infused with a lingering sense of old-school feeling; has successfully lent the cafe an irresistible charm.

So effective was this combination of elements that youll always be assured of the same wave of feelings washing over you as you step into a lounge like how it has always been since the 90s.

Sidewalk Ice-Cream Lounge @ Ipoh Garden

Fancy names bestowed upon their ice-cream creations may sound cheesy at this point of time, when designer concoctions and gelato has seemingly overtaken the confectionery world, yet can you help but not smile when youre tucking into a Rocky Road Sundae, Tropical Blues or the classic Banana Split?

Sidewalk Ice Cream Lounge could h! ave tran sformed into a relatively chic and modernized cafe by omitting the road less travelled and move on with the times. Thus, like how youve seen replicates of the commercialized desserts cafes and ice-cream parlours/frozen yoghurt/gelato stands in any shopping malls.

But Alvin Lew; the man behind the counter has opted not to. And since 1991, the lounge has only been serving good old classics; a variety of ice-cream flavours (not made in-house) in differing quantity of scoops topped with a colourful combustion of toppings that kids nowadays can only imagine.

Or duplicate in games like Ice Tycoon.

Many skeptics/detractors will wonder why should they pay close to RM10/USD3.30 for a serving of generic ice-cream with toppings that they can easily duplicate at home.

The answer could be . for the authentic ice-cream parlour experience.

I am sure you carry with you the memory of your toddling years; of walking to the store hand-in-hand with Dad or Mum, and picking your favourite scoop of ice-cream. A reward for being good during the terrifying dental visit. Or the first string of As in your semester exam.

The mere sight of rainbow-coloured ice-cream behind the glass display, and the affable uncle ever willing to sprinkle a tad more of the chocolate rice, strawberry sauce or chopped cherries. Although some kids could have hated the taste of candied cherries for the close resemblance to cough syrups!

Paradise Valley (RM8.60/USD2.90)

Sidewalk offers slightly more than 30 options, if I remember correctly. Basically, you start by d! eciding on how many scoops of ice-cream you can handle. Or crave. The indicator for scoops in each serving are shown beside the fanciful names.

Then, from the colourful pictures in the menu, you decide on what toppings you desire. The combination can lead to a daunting task to decide upon, as they have everything from fresh fruits, canned pineapples, cornflakes, variety of nuts, raisins, wafers, etc.

Thats not all, you need to decide on the flavour(s) of ice-cream that go into your serving. Almost 20 choices(!) in total, from the classic chocolate, strawberry and vanilla to the funkier stuff like durian, rum & raisins, pistachio, mango and sherbet.

Chocolate Brownies with Vanilla Ice-Cream

Sometimes, the wait can be slightly infuriating. You see happy couples and families chatting away merrily while gleefully tucking in into their melting desires. While you brace the 10 minutes or so wondering how could they have taken their own sweet time whipping up something that needs NO cooking?!

My dear, theres no rush here at Sidewalk. Why should you hurry when the precious time waiting while being serenaded by an atmosphere of cheerful camaraderie can be put to good use?

Reflect on the good times when life was tough yet so much simpler. Catch up over lost moments with your loved ones. Time flies and relationships suffered because of distance and thestrenuouspace of life. Mend the broken bonds.

Sidewalk is a fascinating place indeed. Amidst the intense challenge from newcomers, they have stood their grounds and proved that there IS still a market for a no-frills, classic ice-cream lounge.

SIDEWALK ICE-CREAM LOUNGE
26, Lengkok Canning,
Ipoh Garden, 31400 Ipoh, Perak, Malaysi! a
Tel No : +6016-562 6844
Location : Opposite of Medan Aneka Selera (Tung Koo Thing) and Woolley Food City in Ipoh Garden.
GPS : 4.611091,101.11064
Business Hours : 7.30pm onwards daily.

*There was another ice-cream parlour in Ipoh Garden East that made their own ice-cream named Marco Polo. Sadly, they went out of business a few years ago.

Vinegplus, my favourite ice blended drink, Publika

In addition to drinking the ice blended drink there, i bought these 3 bottled ones as well. The apple vinegar is the cheapest at RM59(with free RM10 voucher). Currently they have a Raya promotion, whereby 2 apple vinegar for only RM88.

Grape vinegar, about RM69, taste like Ribena to me, will stick to Apple vinegar instead

Barley vinegar, around RM69

Address: VinegPlus (across from BIG supermarket in Publika mall)

Lot 2 & 3,

Level UG1, Solaris Dutamas,

No 1, Jalan Dutamas 1,

50480 Kuala Lumpur.

Telephone: 03-6211 3068

Website: Nu Lifestyle

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Tong Pak Fu Dessert, Sunway Giza

milk snow ice, dont like the milky taste

black sesame snow ice, really good, rich creamy black sesame taste

another milky taste snow ice

my ginger snow ice topped with ginger syrup (regular for RM 8.80) really ice, with distinct sharp ginger taste

mango dessert, so so

some of the best sellers on first page of the menu

Overall, i find their dessert are not bad, better than what i expected

Address: Tong Pak Fu

Sunway Giza

Post by other blogger:

Lots of stuffs

Vilys Life

Food Diary of a Picky Eater

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Monte's @ BSC & D'Empire Brasserie @ Solaris

In the mood for beef? Here are two options: first, Monte's, a longtime haunt that's had a face-lift.

Ye olde favorite: carpetbag steak, nicely stuffed with two juicy oysters.

Beef ribs, perhaps tougher than expected but still a thrill for flesh-seeking carnivores.

And naturally, to pair with the meat: South African red wine, very pleasant to drink.

Next up, D'Empire Brasserie, also a true survivor, staying alive in Solaris Mont Kiara.

Angus rib-eye, thankfully medium-rare as requested (not something to be taken for granted).

Red wine risotto. Tastes more like a simple tomato risotto somehow.

Apple crumble and a very nice choc brownie, both with vanilla ice cream, to end an OK meal.

Monte's,

Bangsar Shopping Center, Kuala Lumpur.
D'Empire Brasserie,
Solaris Mont Kiara, Kuala Lumpur.

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I baked: Cranberry, honey and walnut loaf

When I became a mother, I told myself that I was going to make all these delicious food for my children, including making my own bread. Making bread is not difficult, but it is a long waiting game. You measure, you sift, you mix and you knead... and then you wait and wait for it to rise and bake.

But it is all worth it, as my children get to wake up to the smell of freshly baked bread. And eat them. Soft on the inside and crusty on the outside. Just how a good loaf of bread should be.

Cranberry, honey and walnut loaf

I am sharing the recipe for a basic white loaf, and to that you can add whatever fillings that you like. I love fruit/currant fillings as well as nuts. This time, I went for cranberry, walnuts, cinnamon and a drizzle of honey. My children especially loved the cranberry and walnuts.

I like to mix my dough in the evening, and then let it rise overnight. Then I bake it first thing in the morning so that I can serve it warm. Eat it on its own or with a slathering of butter and jam. So, tell me what do you like in/on your bread? And if you can find the time, make a loaf of bread this weekend for your family.

Cranberry, honey and walnut loaf
Cooking time: 30-35 minutes
Makes 1loa! f

For basic plain white loaf
350g bread flour
1 tsp dried yeast
105ml warm water
105ml warm milk
15g butter
10g caster sugar
1/2 tsp salt

1/2 tsp cinnamon

For the filling
50g cranberries
1 tbsp honey
30g walnut, chopped roughly


1. Cream the yeast with a little milk, then blend in the remaining milk.

2. Sift flour, sugar and salt into a large mixing bowl. Add cinnamon and mix well. Rub in softened butter into the flour. Make a well in the centre, and add the liquids as well as the yeast to the centre. Mix until the dough forms a ball.

3.Turn out on to a lightly floured surface and knead for at least 10 minutes until smooth and elastic. Shape the dough into a ball and place in a lightly greased bowl, cover with an oiled clear film and leave to rise, in a warm place for about 2 hours or until doubled in bulk.

4. Knock the air out (ie gently punch the centre of the dough with your fist to deflate it and fold the edges to the centre) and knead again for 5 minutes on a lightly floured surface.

5. Now is the time to add the filling to the dough. Firstly, divide the dough in half, then place the ingredients on one side of the dough then fold the other end on top and shape into a loaf. Put into a lightlygreased 450g loaf tin , cover and allow to rise in a warm place for 1 hour. (I usually make it in the evening and leave it to rise through the night so that I can have freshly baked bread first thing in the morning).

6. Bake in the centre of a preheated oven (230C) for 30-35 minutes until well risen and golden brown. To test whether it is done, tip the loaf out of the tin and tap the base with your knuckle. If it sounds hollow like a drum, then it is fully cooked. Transfer to wire rack to cool.

Even my bread is smiling at me!

Ginisang Sinigang Salmon With Kangkong

The Pureimagine has added a photo to the pool:

Nha Trang Vietnamese Cuisine
Nikon D700, Nikkor AF-S 50mm f1.4G