One Half x Ilaika

Something about having a good old’ freshly baked croissant (kruh-sahnt) and a hot cup of coffee in the morning... which is not at all a typical Malaysian breakfast compared to our normal kaya toast.

Love their cute station of a tiny bakery. 

Plain Croissant (RM9)

One of the best I’ve had thus far. The layers of deep golden brown exterior really caught my eye, that shows the many times the dough has been laminated (process of folding butter into dough multiple times, that results in the many layers you see) and oh man, when I bit into that croissant.... it was a really lovely experience. The outside was crisp, layered and flaky and the inside was rich and buttery in taste! Really not much to say, but if you love croissants, you should probably make your way down here.

Danish Poppyseed Roll (RM10)

This tasted almost similar to the croissant but just with an addition of the poppy seeds! Still very well made and you can see the amount of hard work and effort in those dreamy layers. Honestly would go for the croissant over this. Why? The poppy seeds just add a little texture element to it, the actual poppy seeds don't taste like anything. It falls off easily and is so fragile... that at the end of finishing your danish all that's left on the plate are most of the poppy seed beads.

Kouign Amann (RM8)

Kouign Amann (queen a-mahn) comes from the origin of Britannia, France! If you love the taste of something flaky and teary but sweet.. this is it! Inside are layers filled with a butter - sugar mixture and the outsides are just caramelized to perfection. It was my first time trying it here and it was a good first try. Although, I've read that this is (according to Wikipedia) "the fattiest pastry in the whole of Europe". Kouign refers to cake and Amann refers to butter, from the language of Breton.

Cute babies sleeping outside, love how the kitties just roam around and sleep. Inside the cafe yields not much space as it is shared with Ilaika (a shop that sells local, handmade crafts). So if you're not a fan of waiting for space like me, you can always takeaway!

Job well done to the team who bakes during the midnight shift to produce these yummy and delicious bakes. Technically speaking, laminating dough is a time consuming process that takes a lot of patience. I will not go any deeper than this because baking itself has so many technicalities which I myself have yet to understand fully. Like the temperature, the types of butter, to beat in your eggs at room temperature of straight from the fridge. But from all the videos, articles and stories I've heard, it takes great skill and experience to make a great croissant.

Comment your thoughts on One Half x Ilaika!

RATINGS

Food : 8/10

Price : 5/10

Service : 6.5/10

Parking : 6/10

Ambiance : 6/10