Everyone’s Cup of Tea

There’s a new vegetarian cafe in town.


No, no… don’t brush me off just yet. I’m seriously telling you the truth. If you’re tired with the NORMAL Chinese and Indian vegetarian food, give Chayo a try for something UNUSUAL at reasonable price. Apart from being a vegetarian cafe, Chayo uses only organic ingredients in their food and also runs a yoga studio, just above the cafe itself in Kelana Jaya Mall.


Together with Chris&Christine, Ivy Ai Wei, Citygal and another few friends, we paid Chayo a vist last month (thanks to Christine for the arrangement!), hence you will see a vast array of dishes we had that night. As for drinks, I personally like my Chayo Chocolate (RM 5.50, top left) with a little bit of spices that makes it rather interesting and the Orange Mango Delight (RM 4.90). Chris had the signature coffee with spice (top right). Both Mango Lassi and Coconut & Pineapple (bottom left and right) were rather ordinary though.


We were served with mostly vegetarian snacks such as the Tauhu Sumbat (RM 4.50) and Tikki Chat (RM 4.50). The tauhu sumbat was nothing to shout about. The tikki chat was rather good; made from potatoes and topped with cubed tomatoes, onion and coriander which very much resembles bruschetta.


I like their French Toast (RM 4.50) and Tofu Scramble (RM 7.90); the French toast wasn’t look or taste like the exact version as it was much darker in colour and served with molasses, but it was rather good. The tofu scramble was rather interesting (I think they tried to mimic scramble egg on toast) with mashed beancurd cooked with turmeric, onion and other spices and served on toasted bread.


Another interesting stuff, the Bombay Toast (RM 4.50). We couldn’t exactly determine what they used to make it but it was a little bit salty, mushy and spicy at the same time. Aloo Chat (RM 4.50) is a savoury potato salad with homemade sauce, potatoes, spices and coriander.


We also like the Mushroom Fried Rice (RM 6.50), served with homemade sambal. The Spaghetti Pesto (RM 9.90) was rather good as well but I would prefer a stronger basil taste to it. If you’re wondering, yes, Chayo does serve set lunch too such as the Indian set that comprised of capati with curry & fragrant cheese sauce, & spice tea.


I have returned to Chayo with WMW, where she found the prices were very reasonable for a cafe setting and the quality of the food there (they uses real onion for their onion rings and not those frozen type, lightly seasoned with pepper and spices). For your information, Chayo also serves organic Hari and Yogi tea imported from Netherlands and America.

Many thanks to Gurujaswant, the marketing director, Paramjot, the marketing manager, and Vasu for the warm invitation and attending to our needs graciously throughout the meal!

Chayo Cafe
50-1, Kelana Mall,
SS6/14, Kelana Jaya,
Petaling Jaya.
(next to Giant Kelana Jaya and UNITAR)

Tel: 03-7806 2675
Business Hours: 9am to 9pm daily.


Simple Spinach

I’m feeling rather uninspired lately (as what I told WMW as I’m typing this). Maybe I need to recharge myself (thank goodness I will be away for holiday this coming Saturday, can’t wait!)

Since I’m uninspired, here’s a short post on the latest stuff I experimented in my kitchen.


I rarely cook spinach cos the nearest supermarket doesn’t sell them, so I have to buy them at the local wet market instead. Mom usually just stir-fry it with garlic and I find it rather plain. So, I experimented it by adding more ingredients to it and that’s the result. It didn’t turn out to be as what I expected; it was rather watery and the eggs were way too mushy. Shall try to improvise it again another time.

I used:

  1. 2 cloves garlic, crushed and minced
  2. 300 – 400 grams of spinach, roots removed, rinsed in running water and chopped to preferred length
  3. 1 medium-sized egg, lightly beaten
  4. a handful of anchovies, heads and innards removed and cleaned
  5. 1/2 cup of water
  6. salt to taste


  1. Shallow fry the anchovies with medium heat, stirring constantly till it turns crunchy and golden brown. Dish up, drain on paper towel to remove excess oil and set aside.
  2. Sauté the garlic till fragrant, then add in the spinach. Toss to mix well, season with salt. Add water and cover the wok/pan to let it simmer a while to soften the veggies.
  3. Once most of the water evaporates and veggies tender, lower heat. Pour in the egg and mix them gently. Dish up and garnish with the crispy anchovies. Serve immediately.
  4. Have a good weekend, everyone! I know I will. 😉