Chocolate Paan – Mumbai's Irresistible Chocolate-Coated After-Meal Delight

🍫Chocolate Paan – Mumbai's Irresistible Chocolate-Coated After-Meal Delight

There are some foods that beautifully bridge tradition and modernity, and 🍫Chocolate Paan is certainly one of them.

For generations, paan has been enjoyed across India as the perfect conclusion to a good meal. Whether it was a wedding feast, a festive celebration, or simply a leisurely family lunch, the meal often ended with a paan.

The humble betel leaf has long been valued for its refreshing taste and digestive properties. It is believed to aid digestion and freshen the breath after a hearty meal.

A thin layer of chuna (calcium hydroxide or slaked lime) is traditionally applied to the betel leaf. Besides acting as a binding agent, it helps neutralize bitterness and reacts with the areca nut (supari) to release naturally occurring alkaloids that contribute to paan's characteristic flavour and mild stimulating effect. In traditional understanding, chuna is also regarded as a source of calcium.

Over the years, paan makers across India have introduced numerous innovations to keep this beloved tradition relevant to changing tastes. 

🔥Fire Paan, ❄️Ice Paan (Thanda Paan), and 

🍫Chocolate Paan are among the most popular modern creations that have captured the imagination of younger generations.

I recently had the opportunity to taste Chocolate Paan during a visit to Mumbai. In the bustling neighbourhood of Juhu, people patiently stood in long queues waiting to buy these chocolate-coated delights.

Chocolate Paan has to be kept refrigerated so that the chocolate coating remains firm and retains its beautiful texture.

The Chocolate Paan was so popular that the paan vendor had already prepared numerous paans in advance and kept them neatly refrigerated, ready for eager customers.

While waiting for our turn, I stood watching the vendor deftly prepare one paan after another. 

With remarkable speed and precision, he spread the fillings, folded the leaves into neat parcels, and either handed them directly to waiting customers or carefully packed them for takeaway.

There was a certain rhythm and artistry in the entire process. The steady stream of customers and the growing queue made it abundantly clear that this humble little treat had earned quite a loyal following.

One bite was enough to understand the craze.

The cooling freshness of traditional paan fillings combined with the richness of chocolate creates a surprisingly delightful flavour experience. 

It is familiar and innovative at the same time.

Chocolate Paan is a wonderful example of how traditional foods evolve while preserving their cultural roots, ensuring that the cherished custom of ending a meal with paan continues to thrive among younger generations.

Chocolate Paan Recipe

Preparation Time -

Approximately about 15-20 minutes

Chilling Time

1-2 hours

Makes

4 Chocolate Paans

Ingredients

Paan Leaves (Betel Leaves) – 4

Hershey's Chocolate Syrup (or any chocolate syrup) – 4 teaspoons

Gulkand – ⅓ cup

Cherries (finely chopped) – 3 tablespoons

Whole Cherries – 4

Desiccated Coconut – 2½ tablespoons

Coloured Saunf – 3 tablespoons

Tutti Frutti – 1 teaspoon

Menthol Crystals – a small pinch (optional)

Cloves – 4

Melted Chocolate – 150 grams

Method

Wash the paan leaves thoroughly and wipe them dry.

Place a paan leaf on a clean work surface.

Apply a thin layer of chocolate syrup on the inner side of the leaf.

Add one-fourth of the gulkand onto the centre of the leaf.

Top with chopped cherries, desiccated coconut, coloured saunf, tutti frutti, and a tiny pinch of menthol crystals if using.

Fold the bottom portion of the leaf inward and then fold the sides over to form a neat cone.

Insert a clove at the bottom to secure the paan and prevent it from opening.

Trim any excess leaf if necessary. Fold the top portion over the filling and secure with a toothpick.

The toothpick serves a dual purpose. It helps hold the paan securely in shape while also providing an attractive way to garnish and serve it later.

Repeat the process with the remaining leaves.

Place the prepared paans in the refrigerator for about 15-20 minutes to chill thoroughly.

Preparing the Chocolate Dip

Meanwhile, melt the chocolate using a double boiler or microwave.

Remove the chilled paans from the refrigerator.

Dip each paan gently into the melted chocolate, ensuring it is evenly coated.

Place the chocolate-coated paans on a tray lined with aluminium foil or parchment paper.

Transfer to the freezer and chill for 1-2 hours until the chocolate shell is completely set.

Remove from the freezer just before serving.

Serving suggestions

• Garnish with dried rose petals for a beautiful floral touch.

• Sprinkle a little desiccated coconut over the chocolate coating for added texture and visual appeal.

• Apply edible silver varq (vark) for a luxurious festive presentation.

• A whole cherry secured on the decorative toothpick not only looks attractive but also makes the paan easier to handle and serve.

Notes 

• The thin layer of chocolate syrup inside the paan adds an extra burst of chocolate flavour and complements the final chocolate coating beautifully.

• Menthol crystals are optional but highly recommended if you enjoy the refreshing cooling sensation commonly found in many commercial paans.

• You may use either dark chocolate or milk chocolate depending on your preference.

• Additional fillings such as chocolate chips, candied fruits, flavoured saunf, or extra tutti frutti can be added according to taste.

• The decorative toothpick not only makes the Chocolate Paan easier to handle and eat but also helps keep the folded paan securely closed while it is being dipped in chocolate and chilled.

Chocolate Paan tastes best when served thoroughly chilled❄️ 

The crisp chocolate shell gives way to a refreshing medley of gulkand, coconut, cherries, saunf, and paan leaf, creating a delightful contrast of flavours and textures.

As I stood in Juhu watching people queue patiently for these little parcels of delight, I realised that Chocolate Paan is more than just a novelty. It is a perfect example of how traditions adapt, evolve, and continue to remain relevant across generations.

And perhaps that is the true beauty of Indian food culture, honouring the past while embracing the future, one delicious bite at a time.

#ChocolatePaan #PaanRecipe #IndianStreetFood #IndianDesserts #SukanyasMusings

Madurai Butter Bun Recipe | The Culinary Story of Madurai's Famous Tea Shop Snack

Madurai Butter Bun Recipe | The Culinary Story of Madurai's Famous Tea Shop Snack

My First Encounter With Madurai Butter Bun😋

Some food discoveries happen completely by chance, and often those become the most memorable ones.

Last year, during a flying visit to Madurai, one of our local friends insisted that we simply could not leave the city without tasting the famous Madurai Butter Bun from one of the city's well-known tea shops.

To be honest, I wasn't entirely convinced.

When I saw the preparation, it seemed like butter overload! The bun was being cooked in butter, there was butter generously spread inside, and then even more butter found its way on top. It looked delicious, but also incredibly indulgent.

My husband and I looked at each other and decided that one bun would be more than enough for the two of us.

How wrong we were!

The very first bite completely changed our minds.

The bun was crisp on the outside, soft and pillowy inside, and the melting butter had soaked beautifully into every layer. The sweetness was subtle, the richness was comforting, and paired with a hot cup of tea, it was absolutely irresistible.

Before we knew it, we were ordering more.

We sampled a few different variations and found ourselves thoroughly enjoying every one of them. What had initially looked like a simple bun with butter turned out to be one of the most comforting street foods I had tasted in a long time.

Naturally, the curious foodie in me began asking questions.

Why was this bun so famous in Madurai?🤔

Who invented it?🤔

How did a simple bread bun become such an iconic part of the city's food culture?🤔

The answers led me down a fascinating culinary trail.✨️

The Culinary Story Of Madurai Butter Bun

Bread was never traditionally part of South Indian cuisine. For centuries, Tamil households relied on rice, millets, lentils, and fermented foods as daily staples.

It was during the colonial era that European-style bakeries introduced breads, buns, cakes, and biscuits to India. 

While many of these remained Western-style foods, Madurai's tea shop owners transformed the humble bakery bun into something uniquely local.

Unlike many famous dishes that can be traced to a particular chef or restaurant, Madurai Butter Bun appears to have evolved organically through the city's tea stalls and bakeries. Nobody claims ownership of it. Instead, it belongs to the people of Madurai.

Tea stall owners discovered that a soft bakery bun, cooked on a large iron tava and generously filled with fresh white butter and sugar, made the perfect accompaniment to evening tea ☕️and Madurai's famous degree coffee.

Affordable, filling, comforting, and delicious, it quickly became a favourite among students, workers, travellers, and families.

What fascinates me most is how a food with Western roots became so completely Tamil in spirit. Today, Madurai Butter Bun is not merely a bakery snack. It is a nostalgic symbol of Madurai's vibrant tea shop culture.

How Is Madurai Butter Bun Traditionally Prepared?

The traditional preparation is delightfully simple yet utterly indulgent.

A soft milk bun or sweet bakery bun is sliced horizontally and generously slathered with fresh homemade white butter (vennai).

A sprinkling of sugar is added before the bun is gently pressed together.

The bun is then cooked on a huge iron tava where additional butter is added as it slowly toasts. The heat crisps the exterior while the butter melts into every nook and cranny of the bun.

The result is a bun that is crisp on the outside, soft within, and gloriously buttery throughout.

Served piping hot alongside a tumbler of tea or Madurai's famous degree coffee, it becomes an unforgettable experience.

What Butter Is Traditionally Used?

Traditional Madurai Butter Buns are typically prepared using fresh homemade white butter (vennai).

Unlike the yellow salted table butter commonly available today, this white butter has a fresher dairy flavour and a softer texture that melts beautifully into the bun.

This simple ingredient is one of the secrets behind the authentic taste of Madurai Butter Bun.

Madurai Butter Bun Variations

One of the reasons for the enduring popularity of Madurai Butter Bun is the number of delicious variations that have evolved over the years.

💕Butter Sugar Bun⭐️⭐️⭐️⭐️⭐️

The original and most beloved version.

Butter Jam Bun⭐️⭐️⭐️⭐️⭐️

Filled with fruit jam and butter.

🍫Chocolate Butter Bun🍫

A modern favourite among children.

💕Paalkova Bun⭐️⭐️⭐️⭐️⭐️

Now this was the one that completely stole our hearts.

The rich, creamy paalkova tucked inside the buttery toasted bun was simply to die for.

Even as I sit here writing this article, I find myself craving another bite.🤤😋

In fact, after tasting it, we wished we had ordered even more. It was one of those food experiences where every bite leaves you wanting just one more.

If you ever come across a Paalkova Butter Bun in Madurai, do not miss it.

Gulab Jamun Bun🥧

A decadent variation featuring a soft gulab jamun tucked inside the bun.

Nattu Chakkarai Butter Bun

Made using traditional cane sugar instead of refined sugar.

Butter Milk Toast Bun

A newer tea-shop variation where the bun is lightly soaked with milk and toasted.

✨️Madurai Butter Bun Recipe✨️

Ingredients

Milk buns – 4

Fresh white butter🧈 (vennai) – 6 tablespoons

Sugar – 3 tablespoons

Method

Slice the buns horizontally without cutting them completely through.

Spread a generous layer of white butter on both inner surfaces.

Sprinkle sugar evenly over the butter.

Close the bun gently.

Heat a large iron tava (iron griddle)

Add a little butter and place the buns on the tava.

Cook on both sides until lightly crisp and golden.

Add more butter if desired.

Serve immediately while hot.🥧

Serving Suggestions

Madurai Butter Bun is best enjoyed with:

• Degree Coffee
• South Indian Filter Coffee
• Masala Chai☕️
• Ginger Tea☕️
• Cardamom Tea☕️

☕ A Butter Bun, A Cup Of Tea & A Memory

Madurai Butter Bun is proof that some of the greatest food stories are born from simplicity.

A humble bakery bun introduced through colonial-era baking traditions travelled into the heart of Madurai, where local tea shops transformed it into an enduring culinary icon.

What began as bread, butter, and sugar became a beloved evening ritual for generations.

For me, however, it will always bring back memories of that evening in Madurai when we reluctantly ordered just one butter bun, thinking it would be far too rich for us.

A few bites later, we were ordering more.

And somewhere between the classic Butter Bun and that unforgettable Paalkova Bun, we became completely sold on this charming Madurai speciality.

#MaduraiButterBun #TamilNaduFood #StreetFood #CulinaryStories #SukanyasMusings

Teh Tarik Recipe with History | Southeast Asia’s Famous Pulled Tea

Happy International Tea Day!! ☕

The most widely consumed beverage on this planet after water… humble tea has comforted hearts, warmed hands, inspired conversations, healed tired souls, and brought people together across cultures and generations.

Today, as the world celebrates International Tea Day, I felt it was the perfect occasion to write about one of Southeast Asia’s most beloved tea traditions; the frothy, creamy, soul-soothing Teh Tarik.

More than just a beverage, Teh Tarik is emotion, nostalgia, street culture, performance, and comfort poured into a glass.

From bustling mamak stalls in Malaysia to hawker centres in Singapore, the sight of tea being dramatically “pulled” through the air has fascinated generations of tea lovers.

This article is my little ode to tea… and especially to the timeless charm of Teh Tarik, the iconic Pulled Tea of Southeast Asia.

What Exactly is Teh Tarik?

Teh Tarik is a rich milk tea made by repeatedly pouring hot tea between two cups or metal mugs from a height to create a thick frothy top.

The name itself comes from the Malay language:

Teh – Tea

Tarik – To Pull

Quite literally, it means “Pulled Tea.”

The dramatic pulling technique cools the tea slightly, blends the milk beautifully into the brew, aerates the drink, and creates the signature creamy foam that Teh Tarik is famous for.

Watching an experienced tea master pull tea gracefully through the air is almost like watching culinary theatre.

A Culinary Story – The Evolution of Teh Tarik

Long before Teh Tarik became a cultural icon of Singapore and Malaysia, its roots quietly travelled across the seas from South India.

One can almost imagine the early days…

Hot tropical afternoons.

Rubber plantations stretching endlessly across the Malay Peninsula.

Labourers exhausted after long hours of physically demanding work.

Small roadside sarabat stalls emerging near plantations and worker settlements, offering simple food and hot tea to tired workers.

Among the migrants who travelled to Malaya during the British colonial era were South Indian Tamil Muslims and Indian-Muslim traders who carried with them not just recipes, but culinary traditions, habits, flavours, and ways of life.

Back home in South India, tea and kaapi vendors often cooled hot beverages by dramatically pouring them back and forth between two metal tumblers.

In Tamil, this process was known as:

ஆத்தறது (Aathurathu) — meaning “cooling it down.”

But this act did much more than merely cool the drink.

The pouring aerated the tea, blended the milk smoothly, softened the texture, and created a beautiful frothy layer on top.

Over time, this practical cooling method slowly evolved into a signature performance.

As Indian-Muslim vendors established sarabat stalls in Singapore and Malaysia, the technique became more dramatic, more theatrical, and eventually became an identity in itself.

Tea was stretched through the air from one vessel to another with astonishing skill.

Higher pours.

Longer pulls.

Thicker froth.

Richer flavour.

And somewhere along this culinary journey, “Pulled Tea” was born.

Eventually, the Malay term "Teh Tarik" became the defining name of the drink.

Today, every steaming glass of Teh Tarik still carries traces of migration, labour history, street food culture, South Indian culinary influence, and Southeast Asian identity.

It is fascinating how something as humble as tea can quietly preserve the story of people, movement, adaptation, and culture.

Singapore or Malaysia? The Friendly Debate

There has long been a friendly debate about whether Teh Tarik belongs more to Singapore or Malaysia.

Malaysia proudly embraces Teh Tarik as one of its national beverages and mamak culture is deeply intertwined with it.

Singapore too has a long and rich Teh Tarik culture through Indian-Muslim eateries, hawker centres, and kopi stalls.

Historically, roadside sarabat stalls in Singapore were eventually relocated into hawker centres during the 1970s, but the love for Teh Tarik remained unchanged.

In truth, Teh Tarik belongs to the shared cultural soul of Southeast Asia.

Why is Teh Tarik “Pulled”?

The pulling process is not merely for show.

It serves several important purposes:

• Cools the tea slightly before serving

• Blends the tea and milk evenly

• Aerates the drink

• Enhances flavour and aroma

• Creates the signature creamy froth

• Gives the tea a smooth velvety mouthfeel

Traditionally, skilled tea makers pour the tea from almost a metre above between two metal mugs.

Some expert tea pullers can stretch the tea dramatically over astonishing distances without spilling a single drop.

In many places, Teh Tarik competitions are even held where tea masters showcase their incredible pulling skills.

The Tea Behind the Flavour

Teh Tarik is traditionally made using strong black tea.

Tea dust is often preferred over full tea leaves because it produces a bolder flavour and gives the tea its characteristic deep orange-brown colour.

Sri Lankan tea dust is especially prized for making rich and aromatic Teh Tarik.

Sometimes spices like cardamom, cloves, or ginger are added for extra warmth and fragrance.

Unlike Indian chai that commonly uses fresh milk, Teh Tarik traditionally uses evaporated milk and condensed milk, giving it its unmistakable creamy richness.

The proportion of condensed milk used is often a matter of personal preference.

Some enjoy it sweeter and richer while others prefer a lighter version.

Teh Tarik Recipe

Ingredients

Black tea leaves or tea dust – 2 tablespoons

Water – 2 cups

Condensed milk – 3 to 4 tablespoons

Evaporated milk – ¼ cup

Sugar – Optional

Cardamom or ginger – Optional

Method

Boil water in a saucepan.

Add the tea leaves and allow the tea to brew until strong and aromatic.

Add condensed milk and evaporated milk.

Mix well and bring to a gentle boil.

Strain the tea into a metal mug or tumbler.

Now comes the iconic step.

Pour the tea carefully from one mug into another repeatedly from a height.

The tea gradually becomes frothy, creamy, smoother, and slightly cooler with every “pull.”

Repeat several times until a thick frothy layer forms on top.

Serve hot☕

More Than Just Tea

Teh Tarik is not simply a beverage.

It is culture.

It is migration history.

It is late-night conversations at mamak stalls.

It is comfort after a long day.

It is the sound of stainless steel tumblers clinking in busy hawker centres.

It is warmth shared between friends and strangers alike.

Simple. Humble. Soulful.

And perhaps that is exactly why people continue to fall in love with it, one frothy sip at a time.

#TehTarik #PulledTea #InternationalTeaDay #TeaLovers #MalaysianFood #SingaporeFood #MamakCulture #AsianDrinks #TraditionalTea #CulinaryHistory #StreetFoodCulture #SukanyasMusings

Easy Vegan Fried Rice Recipe | Quick Asian Vegetable Fried Rice

Vegan Fried Rice – A Simple Bowl of Comfort Packed with Flavour

There is something deeply comforting about a hot bowl of fried rice tossed together with colourful vegetables, delicate spices, and smoky aromas rising gently from the wok. Fried rice is one of those magical dishes that transforms humble leftover rice into something hearty, satisfying, and incredibly delicious.

Across many Asian homes, fried rice was born out of simple practicality. Leftover rice from the previous day was never wasted. Instead, it was lovingly revived with seasonal vegetables, aromatic spices, simple sauces, and whatever ingredients were available in the kitchen. Over time, every region and every household created its own unique variation, each carrying its own warmth and character.

Interestingly, variations of fried rice can be found across many parts of Asia including China, Malaysia, Singapore, Thailand, and the Philippines. While the ingredients, sauces, spices, and cooking styles may differ from region to region, the heart of the dish remains the same, transforming simple leftover rice into a comforting, flavourful meal. From smoky wok-fried versions to lighter home-style preparations, fried rice continues to be one of Asia’s most loved comfort foods.

This Vegan Fried Rice is light, wholesome, flavourful, and wonderfully versatile. The beauty of this dish lies in its simplicity. Every spoonful feels comforting and nourishing, filled with homely goodness and vibrant flavours.

Today’s Vegan Fried Rice was one of those simple meals thoughtfully prepared using whatever vegetables were available at home. Fresh spinach, carrots, and beans came together beautifully to create a colourful, satisfying bowl packed with freshness and flavour.

This version was also prepared without onion and garlic, making it suitable for those who prefer a Jain-style preparation.

That is truly the charm of fried rice. It does not demand elaborate ingredients or meticulous planning. You simply open the refrigerator, gather the vegetables you have on hand, and bring everything together into a warm, comforting meal. Every version turns out slightly different, yet equally satisfying in its own special way.

Sometimes, the simplest meals made from everyday ingredients become the most comforting and memorable ones.

Crisp vegetables, fragrant seasonings, and perfectly stir-fried rice come together in smoky harmony, creating a dish that often tastes far more comforting than takeout. It is also one of those quick meals that can be prepared effortlessly on busy days while still feeling wholesome, hearty, and nourishing.

Ingredients

Cooked Rice (preferably day-old rice) – 4 cups

Carrot – 1 small, finely chopped

Beans – 8-10, finely chopped

Capsicum – 1 small, finely chopped

Cabbage – 1 cup, shredded

Spring Onion Greens – ¼ cup, chopped

Garlic – 5-6 cloves, finely chopped

Ginger – 1 inch piece, finely chopped

Green Chillies – 1-2, finely chopped

Soy Sauce – 1½ tbsp

Vinegar – 1 tsp

Black Pepper Powder – 1 tsp

Salt – as required

Sesame Oil / Cooking Oil – 2 tbsp

Optional additions:

Sweet Corn – ¼ cup

Mushrooms – ½ cup sliced

Tofu cubes – ½ cup

Method

Heat oil in a wok or a broad pan. Once the oil becomes hot, add the finely chopped garlic, ginger, and green chillies. Sauté briefly till aromatic.

Add the carrots, beans, capsicum, cabbage, and any other vegetables you are using. Stir fry on a high flame for a few minutes. The vegetables should remain slightly crunchy and not become soggy.

Add soy sauce, vinegar, black pepper powder, and salt. Mix well.

Now gently add the cooked rice. Using a spatula or fork, carefully toss the rice with the vegetables without breaking the grains.

Stir fry on a high flame for 2-3 minutes to achieve that lovely smoky flavour associated with good fried rice.

Finally add chopped spring onion greens and give everything a final toss.

Serve hot on its own or with a side of chilli tofu, Manchurian, or a simple Asian-style gravy.

Sukanya’s Musings Tips

The secret to good fried rice always lies in the rice itself. Freshly cooked hot rice often turns mushy, while day-old refrigerated rice gives the perfect texture and separation.

This is also one of the best “clean your refrigerator” dishes where little bits of vegetables come together beautifully into a wholesome meal.

Simple, humble, quick, and satisfying, fried rice continues to remain one of the world’s most loved comfort foods.

#VeganFriedRice #VegetableFriedRice #VeganRecipes #AsianFood #ComfortFood #EasyRecipes #SukanyasMusings

DRIVE TO CAMERON HIGHLANDS

DRIVE TO CAMERON HIGHLANDS

We couldn’t take the hot and humid weather in Singapore and wanted to go to a place which is nearby, affordable and has a cool and bracing weather.

Cameron Highlands (CH) is a popular tourist destination for people in Singapore who can go to a cooler place to de-stress for a short weekend getaway and there are many travel agencies offering packages of coach plus hotel to Cameron Highlands in Singapore. When we started enquiring for these packages which are quite attractive we realized that it wouldn’t be suitable for us simply because it takes around 9 hours of travel time and also because these buses don’t come with a toilet facility inside the bus. We, then, started enquiring for buses with toilet facilities and learned that only Grassland tour operators have a bus with toilet facilities but this bus operates only from Singapore to KL and they don’t go up to Cameron Highlands.

Hubby dear told me let’s choose another destination. Let’s go to Genting highlands again.

I told him firmly that Cameron Highlands it is or nothing.

Traveling with 2 young children who may be restless on such a long journey of about 9 hours and may need to use the toilet “often” not exactly with the intention of using one but for the sheer pleasure of stopping and the thrill of getting down and back into the bus would become irritating for the driver and the other fellow passengers. This kind of deterred us from thinking of taking a bus which is the cheapest and most ideal way of traveling to CH.

While we were pondering on this, hubby dear half heartedly offered to drive down to CH. This was a very adventurous move considering the high speed driving on express ways in Malaysia, the heavy vehicles traveling to and fro, the sheer distance of 612kms and also because of the route and the many sordid tales that run around in Singapore, where people keep warning,”its dangerous”, “drive during the day and not after sun set” and added to all this is the responsibility of 2 kids who are going to be a distraction for any driver. My hubby-my knight in shining armor, decide to brave it all for the pleasure of the majority “me and the girls”.

TIPS if you are planning to drive

Use a GPS if you have, its really handy.

If you have your own transportation and especially if you are a first timer to travel to Cameron Highlands please be extra careful & use low gear when you're driving.

If you are driving a manual car, go easy on the clutch and make use of engine brakes, once u reach the bottom of cameron highlands, it will be about 2 hours drive up to the top. (it’s not like Genting).

Try to drive your car within your skill limitation, always in low gear because that will help you to negotiate corners better.

I strongly recommend you take the Simpang Pulai way. Although its further by about 50 km, the time taken is about the same. This is because the road is much wider and view is good, also less sharp bends and blind spots. It’s just as scenic as the old road. You can stop at the beautiful natural waterfall on the way.

But do expect heavy rain so remember to check your tires. Not too sure about landslides, as fortunately I did not encounter any on my way up to CH.

There are many trucks and buses on the roads along the ways. Be extra alert and cautious if you are going to Cameron Highlands from Tapah. There are certain sections where you can over take slower or heavy vehicles but I still don’t recommend overtaking.

Normally the local trucks and buses will give you signal to overtake when it is safe enough.

Avoid traveling alone at night if you are not an expert in driving especially for first timer. And please take note that there are no street lights all along the way and it might be a long drive and there is very limited mobile phone coverage.

If you are going down the mountain in the night (which is not recommended) due to lack of street lights, kindly use the high beam especially for the sharp turns and bends. Drive very slowly.

The new roads are better with road reflectors.

Do have a co-driver to talk to you throughout the trip so that you don’t feel sleepy.

Take care and have a safe trip.

Drive from Singapore to Cameron Highlands

Distance – 612 kms from Singapore and

Approximate time taken – 7 hours 30 minutes.

 We decided to start early and left home on the West of Singapore at about 7.00 am which was considered quite late. We took the Tuas Second Link and smartly managed to avoid the traffic congestion that we usually meet at the Johore-Singapore Causeway link. Since the immigration is not too crowded, we breezed through it and were into Malaysia.

Petrol Stations

Before you start your journey to Cameron Highlands please make sure you have more than half tank of fuel. Because petrol stations in Cameron Highlands are only available in the following towns :

1. Ringlet (First town from Tapah) - Shell & Petronas

2. Brinchang (Middle of Cameron Highlands) - Shell & Petronas

Route to Cameron Highlands

We were using the GPS(Global Positioning System) which helped us a lot and I had also done some research on google on the ideal route to take to CH.

"Give yourself about 8 hours from second link.

We had a few stops in between Machap, Pagoh, Seremban, and another stop at Tapah. You head all the way to the north using Ipoh as your destination.

Old Route: - You can exit at Tapah Toll to go up to Cameron Highland reaching 1st town Ringlets, Tanah Rata and then Brinchang.

New Route (Highly Recommended):-

Alternatively, you can go further up north from Tapah on the same highway for another 50plus km and exit at the Simpang Pulai Toll. After toll payment u come to a junction turn right, keep right and turn right again at another junction. This road will lead u all the way to Cameron Highland. There are signs that show u to turn to Kampong Raja, Brinchang etc.

Then u will reach Brinchang, further down is Tanah Rata and Ringlets and of course eventually down to Tapah. I suppose most people will be staying at Brinchang or Tanah Rata. In short u will be going up from the other side of Cameron Highlands.

Road signs are clearly marked so there is no fear of getting lost on the new road. It takes about one and a half hours to reach Simpang Pulai from Tapah by car.

This is definitely a better proposition than the Tapah route because of the long three hours drive up the mountains.

Going up Cameron Highlands from Simpang Pulai also means one reaches Brinchang first (about a 20 minute drive).

Compare 3 hours and 20 minutes and decide which is better.

Earlier motorists taking the North-South Malaysian Highway used to turn off at Tapah to head up the long and winding road to the hilltop of Cameron Highlands, this route is the old route, (this is mountainous and quite heady)

Brinchang is the highest accessible point by road in Cameron Highlands. If one travels from Tapah, he hits the town of Ringlet (the lowest point of the highlands) first. Mid-way between Ringlet and Brinchang is the town of Tanah Rata where the bulk of activities are, such as a golf course, eateries, restaurants, rest houses and hotels.

We took the Simpang Pulai route and found the roads wider and it’s safer to drive as well.

Landslides are not common as a lot of excavation works are being conducted, that accompanied with the rains cause soil erosion. I also read that the preparation of broad platform terraces, cut out of the natural slope, is a major source of soil erosion

Landslides do occur in the highlands and this gets worse during the wet and rainy season at year end. The barren patches among the natural forests do look ugly and it’s a call to man to take care of our mother nature or else face nature’s wrath.

Finally we reached Cameron Highlands, We left Singapore at 7:00 am  and we reached the Equatorial Hotel located at Brinchang at 6:00 pm. We had taken a lot of breaks and went slow.

THE BEAUTIFUL EQUATORIAL RESORT

Nothing could be more welcome than the beautiful grand entrance of the Equatorial Resort. Finally we would be off the road and in a room resting ourselves.

The Equatorial Hotel is perched at 1628 meters (5,300 ft) above sea level, surrounded by majestic mountains and gentle undulating valleys. It is the only resort situated at the highest accessible point of the highlands. 

The hotel is excellent. Location wise, it is ideal. Between walking distances to most attractions like the Butterfly Farm, Strawberry farm, Honey bee farm, etc.

141 attractive, self-contained low rise apartment suites and 268 superior rooms, deluxe rooms and suites in the hotel tower

Spread over 13 acres, the Tudor styled resort offers 269 rooms in its tower block and 145 low rise apartments comprising 1, 2 or 3 bedroom units that offer breathtaking views of the highland landscapes.

It has all the necessary amenities for a comfortable stay including IDD telephone, CTV, mini-fridge, tea and coffee making facilities.

The staffs are very friendly, but since we went during the school holiday’s, which is a peak season for them, we had to patiently wait in the queue to check in. The huge lobby area with a high ceiling and a beautiful chandelier, waiting area with generous and comfortable seating, a beautiful stone fireplace with a lot of seating around.

And an indoor play area with special attention to the needs of children what more could I have to ask for?

There is the Golden Phoenix Chinese Restaurant, Coffee Shop with verandah dining, Cricket Bistro and Cricket Lounge for dining and drinks, as well as the Singalot Karaoke Lounge to croon the night away.

The hotel has an indoor swimming pool, gymnasium, tennis courts, squash courts.

For conference facilities, there is a multi-purpose hall, the Cameron Ballroom and 8 function rooms.

We had booked a one bedroom Suite as we didn’t want to feel claustrophobic with the four of us in a small hotel room with a King size bed and no space to move. We had chosen the room with a valley view and when the bell boy brought us to our room, I was in for a pleasant surprise a the room was big enough with a huge living room, a generous kitchen, a bedroom, 2 bathrooms and a huge balcony overlooking the valley dipping down. 

The view was absolutely breath taking.

We had a coffee table and chairs in the balcony to sit down, sip our coffe/tea and watch this breath taking view. We could see almost the entire town from our ground floor balcony.

We had a parking space for our car just outside the room.

We settled ourselves and then after refreshing ourselves went out to explore for options for a hot meal.

It is very convenient to visit the market besides the hotel, it is about 5 minutes walking distance

History of Cameron Highlands

Cameron Highlands is located in the Pahang state of Malaysia.  It is 1500 (5000 feet) meters above sea level. We went in March when it has rains but the weather is quite cool. Day-time temperature’s in Cameron Highlands is at an average around 24 degrees Celsius. If it rains, it can get cooler than this. In the night it can go up to 16-17 degrees Celsius and if it rains even up to 12 degrees Celsius.

The Cameron Highlands got its name from William Cameron, a British surveyor who was commissioned by the then colonial government to map out the area in 1885.

In a statement concerning his mapping expedition, Cameron mentioned he saw “a vortex in the mountains, while for a (reasonably) wide area we have gentle slopes and plateau land.”

When approached, the late Sir Hugh Low, the Resident of Perak, expressed the wish of developing the flat terrain as a “sanatorium, health resort and open farmland”. A narrow path to “Cameron’s Land” was then carved through the dense jungle. Nothing much happened after that.

Forty years later, Sir George Maxwell visited the locale and decided to transform the place into a hill station. A development committee was formed in 1925. Later, a road was constructed from Tapah to the highlands.

The building of the road was a challenge. The crew not only had to deal with the weather; they also had to live with the risk of being down with malaria.

When the road was completed in 1931, the British and the locals moved in to settle on the slopes of the mountain. They were soon followed by tea planters and vegetable growers who found the fertile soil and cool climate to be especially suitable for the growing of their crops.

By the mid-1930s, there was a remarkable change in the territory: it now had a nine-hole golf course, several cottages, three inns, a police post, two boarding schools, a dairy, nurseries, vegetable farms, tea estates, a Government Rest House and an Experimental Agricultural Station.

The district continued to grow until the outbreak of the Second World War. During the Japanese Occupation (1942–1945), there was hardly any development in the area. When the Japanese withdrew in August 1945, the place underwent a transformation.

Today, the haven is not only the biggest and best known of Malaysia’s hill stations; it is also the highest point in Malaysia which is accessible by car.

Weather in Cameron Highlands

The weather in Cameron Highlands is cool throughout the year.

The temperature there ranges from 14 degree Celsius to 28 degree Celsius. Rain is common all the year round even though the monsoon season is between November and February. However, the dry season is between February and April. If you really plan to enjoy the coldness in Cameron Highlands, you may make your way there between December and February. By the time, the temperature there can drop to 10 degree Celsius at certain places. The local guide told us that the weather is not as cold as it used to be.

Clothing to wear

You can make do with shorts and t-shirt during the day. The temperature can drop in the late evenings or when it rains and a light jacket would come in handy during times like this. Generally it can get very cold at night especially during the rainy season.

If you are planning to spend most of your day in the outdoors, do carry an umbrella with you because it rains a lot here. For the ladies please wear proper footwear as for some attractions you have to go down the hill and it’s slippery and wet.

Sightseeing

I'd suggest you go by car, because you have a lot more flexibility on what time you want to reach there & leave, compared to adhering to rigid coach schedules.

It’s also better to go on weekdays, because it’s less crowded & you're less likely to be intimidated by the sheer swell of the weekend crowd.

Best time to visit Cameron Highlands is during the off peak season. Cameron Highlands is normally very crowded during the school holidays, weekends and festive holidays. You might be caught in traffic jam around the towns and the tourist spots during the peak season. Besides that, it is also advisable to visit at Cameron Highlands on weekend nights, so that you can visit the famous night market at Brinchang.

We had been to the

Raju Hill Strawberry Farm

The staffs are extremely friendly, very eager to assist you. They offered us 2 boxes full of strawberry to eat on the way when they knew we are driving back to Singapore. Their sugar-free strawberry jam is worth buying.

Cactus Valley & Butterfly farm

I liked the wonderful collection of cactus they have, You can even buy some planted neatly in small pots.

The butterfly farm was like a mini zoo, with some farm animals, butterflies of course and a huge collection of reptiles and some farm animals.

Rose Valley

Rose valley was quite disappointing. I expected to see a valley full of roses, but seemed just like a collection of roses in a nursery.

Bee farm (Apiary)

This beautiful sanctuary for the bees, where they freely fly from one flower to another, collecting nectar. The farm has a surprisingly large number of beautiful floral varieties, rows and rows of wooden boxes of bee hives with honeycombs inside, and many gigantic replicas of honey bees in vibrant colours found in the midst of the tress, bushes, and flowers. The kids enjoyed it thoroughly.

We even got the pleasure of watching the beekeeper climb up the tree to remove honey from the hive.

This farm is not handicap friendly or for the dependant elderly. You have to climb up and down stairs. But it’s worth a dekko.

Mushroom Farm

I loved the mushroom farm, The mushrooms were cultivated in bottles and there were so many colors of mushrooms that I didn’t know existed.

Tea Plantation

This is one of the main attraction that's got to be in your "must see" list. 

You can visit the factories to learn about the tea making process. 

The Indian guide at the Boh Tea plantaion was extremely friendly and knew many languages. He made the whole sight seeing cum educational trip a pleasurable experience. 

You can also sit down and enjoy a cup of tea at the cafe. 

The view overlooking the plantations is beautiful and perfect for the picture album. 

There are a few tea plantations. We visited the  Boh Tea Plantation as pat of our sight seeing trip. 

There’s also the Sungai Palas Tea Plantation & Cameron Valley Tea Plantation.

But, what impressed us the most is The Bharat Tea Plantation. Please do visit this Tea plantation.

The walk in the tea plantation was very convenient and we had the best snapshots there standing nestled among the tea leaves. 

The Bharat Plantations café is very popular. Its called Anytime is Tea time Cafe.The cafe has a wide variety of tea and snacks. 

I highly recommend the Masala Chai and cardamom Tea. They are wonderful.  

I also highly recommend the Ginger Oat Crunch...please do try this!!!.

You can enjoy the beautiful view and have tea at the café with some snacks.

Shopping

There isn’t much shopping available in CH. But the Pasaraya Jimat is quite impressive and carries almost everything.

There are a lot of shops selling souvenirs. They sell many strawberry related souvenirs.

Brinchang Night Market

Also known as the 'Pasar Malam' or Night market in Malay. This night market only operates on the weekends (Friday and Saturday nights) but during the school holidays, it operates every night starting from 6:00 pm until 11:00 pm. Its a huge market situated opposite Brinchang Police Station by the road side.

The Night Market has stalls selling everything such as cooked food, Vegetables, fruits, beautiful bouquets of fresh flowers, fruits, potted plants of different varieties, Clothes and Souvenirs. 

They also have some very talented local artists who can make cartoon caricatures of you or artistically make a beautiful wooden nameplate for your door or a personalized name plate, keychain etc. or you can have your name engraved in Metal/ wood etc.

Capsicums, Zuchinis, Carrots, Brochollis, Potatos, Beans look very attractive - most sellers offer three packet for RM5!

We could find strawberries galore at the night market.

 They were selling cactus at RM10 for 7 pots

Besides these we saw a beautiful Indian temple on our way from Brinchang to Tanah Rata. I loved the location, the beautiful architecture.

Opposite to the temple was the Satya Sai baba centre.

  

FOOD- PLACES TO EAT

There are many types of cuisine that can be found in Cameron highland. It ranges from local to Western to Southern Indian to Chinese and many more. At night (especially during weekends & holidays) restaurants are packed since there's very little to do after the sun goes down.

You can get everything from Western, Chinese, Indian and Malay food to Thai and Japanese food here. Most restaurants are located in Tanah Rata and Brinchang.

Indian restaurants abound in CH and they can cook vegetarian food/ snacks for you.

Street nibbles

First the street food or street nibbles as I call as you can buy these and nibble on the way while sightseeing or shopping.

My husband absolutely loved the steamed purple skin sweet potatoes. You can see many people selling this on the street. They are served hot in small plastic bags. It’s a delight to bite into the warm creamy soft, somewhat sweet delight while walking leisurely in the cool weather.

We loved the roasted sweet corns as well.

Strawberry dipped in chocolate. This is a local favorite too I suppose and they call it Strawberry Coklat. You can find these everywhere 1 stick = RM 2 & 3 sticks = RM 5.

First Brinchang, as we stayed at Brinchang.

BRINCHANG

FU GUANG VEGETARIAN FAST FOOD RESTAURANT   (Highly Recommended)

No.5 Jalan Pasar, Bandar Baru Brinchang (39100)

Landmark : This hotel is located at the back side of the Green Garden Hotel. A friendly CH local was kind enough to show us the way.

The prices are extremely affordable.

Chinese Herbal Tea for RM1.00 (recommended)

3 dishes + rice = RM 3.50 (recommended)

Bee Hoon (Fried noodles) (Highly recommended)

They got a few starters too…

The business hours are between 8.30am to 3.30pm only.

The lady who owns the place is very friendly. She said only recently they hiked the price by 0.50 cents as everything is getting expensive and difficult to manage. A while ago the Rice Set with 3 dishes used to cost only RM3.00, Now, it costs RM3.50.

You can tell that the place is very popular among the locals.

The vegetables are home grown, so they are fresh and crispy. The portions are quite decent. She gives fairly big portions of vegetables. They don’t cook a lot and keep. I noticed that as and when a vegetable finishes they immediately make a fresh one to replenish the dish. So the food is fresh, tasty, crunchy and hot.

I asked her why she doesn’t keep the shop open until night. She was telling me that everything gets sold out and they go home to rest to prepare for the next day.

Ee Feng Gu Farm and Trading  

75, Batu 43, Green Cow, Kea Farm Brinchang, Pahang (39100)

605-4961951, 4962755

Vegan, Chinese

Hotel Sentosa

The Hotel Sentosa is very strategically located in the midst of the Night market just besides Pasaraya Jimat.  They have a few Indian vegetarian dishes and the chef is from India and understands about vegetarian food. He is more than willing to rustle up vegetarian food/ snacks for you.

Strawberry Moment Dessert café

23-24, Jalan Angsana Satu,

Brinchang Point, 39100, Cameron Highlands, Pahang.

Tel: 605 491 2061

Website: www.strawberrymoment.com

I absolutely loved this place. They have a wide variety of strawberry dishes.

The chef’s recommendations are the strawberry salad, the strawberry strudel, ice baby, mango fever. They also have a selection of cakes, crepes, fresh fruit juices and ice creams. 

TANAH RATA

Tanah Rata is more happening as far as the food scene is concerned. Less than ten minutes drive down from Brinchang,

Restaurant Kumar

26, Main Road, Tanah Rata, 39000 Cameron Highlands, Pahang

Tel/Fax: 05-4912624

Restaurant Sri Brinchang

25, Main Road, Tanah Rata, 39000 Cameron Highlands.

Tel: 05-4915982

You can find dosas (Rice lentil crepes), Idlis(rice lentil steamed cakes), vegetarian set meals etc in both these restaurants.

Restaurant Bunga Suria

Saw this restaurant Suria’s Cameron Tandoori Special. I didn’t try it, but saw a few Europeans inside. I guess it’s popular with the European tourists.

Starbucks Coffee

If you want a piece of the city, you can always visit Starbucks for Brewed coffee, espresso-based hot drinks, other hot and cold drinks and snacks.

Unit 22 & 23, Ground Floor and 1st Floor,

Tanah Rata, Cameron Highlands,

39000 Pahang Darul Makmur

Tel: 605-491 5648

T-Cafe or The Lord's Cafe

Cameron tea, Cream scones, apple pie and banana pancake

Mango Lassi is one of the recommended drinks

Address: 1st Floor, 4 Jalan Besar

Tanah Rata, Cameron Highlands, Pahang

Tel : 019-5722883

http://t-cafe.biz/

Breakfast at the Equatorial Resort

The rising sun over the hills is a spectacular sight in the mornings. 

We had to pay separately for the buffet breakfast, but it was worth it as they had a huge spread, a mix of  western and asian with local delicacies and the lovely tropical fruits. The chef was kind enough to specially rustle up vegetarian food for us.

After having the sumptuous breakfast, we started off to come back home to Singapore.

Conclusion

In short we had a refreshing trip, we enjoyed and so did the kids.

With all the developments taking place, roads being made wider through the mountains, excavations taking place, de-forestation, the place is getting commercialized. The guide was telling us that Cameroon is now buzzing with activity, the weather is less cool compared to what it was before. One of the local residents of CH who helped us to search for a vegetarian restaurant told us that the peace and quiet is affected greatly by the tourists.

Mankind’s greed to get the most out of everything has made us contemptuously neglect the environment.

Where does man want to go when he is stressed from the pressures of life from a so called developed country, he wants to go back to nature and find peace there.

Let us preserve our nature and naturally beautiful places like Cameron Highlands for ourselves and our future generations.