This new kuih shop in Section 17 is a sweet spot for all the PJ Ah Mah’s to spill tea & chitchat

Aunties, have you been searching for a cosy spot to catch up with friends over some classic Peranakan kuih? Look no further than Blue Dahlia in Section 17, PJ.

This charming new blue cafe is the perfect hangout where all the Ah Mahs gather to spill the tea and share stories, all while indulging in nostalgic treats. Operated by Big Leaf BLR, Blue Dahlia brings you homemade kuih crafted from traditional recipes passed down from Malacca, offering their own twist on beloved, generation-old favourites, made fresh daily.

So, grab your friends and head over because this is where good kuih and juicy gossip come together.

Modern take on tradition: A tranquil, thoughtfully designed space

Blue Dahlia debuted in September this year and is redefining what we expect from a Peranakan kuih shop. Gone are the days of roadside stalls and hole-in-the-wall kuih shops, this charming cafe has taken a modern, minimalist approach, turning the space into a feast for the eyes as much as the taste buds.

It seems to draw inspiration from Japanese tea shops, featuring elements like a wooden sliding door, noren curtains, and an open wooden shelf that greets you upon entry. The interior exudes a serene, calming atmosphere, with an earthy colour palette that instantly makes you feel at ease.

This creative approach to ambiance sets Blue Dahlia apart, as it’s rare to see a kuih shop place such a strong emphasis on design. It’s not just about grabbing a quick bite to go; it’s a space to slow down, unwind, and savour tea-time with loved ones.

Another standout feature is the thoughtfulness behind how the kuih is displayed, showing just how much value they place on what they’re offering. Each treat is vibrantly fresh, neatly arranged, and some are individually wrapped in plastic, making them all the more tempting. The presentation alone is enough to tempt anyone (we sure couldn’t resist).

But is this place all looks and no flavour? We were curious to find out, especially since the Ah Mahs would undoubtedly have high expectations for the kuih. After all, they’ve likely tasted the very best of traditional homemade treats, so we knew we had to see if Blue Dahlia could live up to those standards.

MFT’s top picks

We started with the Kuih Seri Muka, and it was delightful. True to traditional Nyonya style, it’s made with blue pea flowers, giving it a beautiful natural hue. The texture was wonderfully soft—so soft, in fact, that I was pleasantly surprised. It had a nice subtle sweetness. I personally would have preferred it a little sweeter, but I understand it’s likely catered to a more general taste. The green top layer melts in your mouth, which I loved, and the rice underneath was perfectly cooked. The vibrant color made it all the more appealing. Overall, a visually stunning and tasty kuih.

Next, we tried the Cendol (RM6.90), which was a decadent treat. The sweetness was just right for us, though some may find it a bit too sweet. The consistency was thicker than your average cendol, leaning a bit heavily on the coconut milk, which made it feel a little rich. What I found missing was that hint of saltiness you sometimes get in cendol that really helps balance the sweetness and elevate the flavours. The red bean was perfectly soft and added a nice bite, while the jelly was fresh and not bloated, which is always a win. For the price, it was a satisfying indulgence.

The Pulut Inti Kelapa was a fragrant kuih that stood out. Using their signature blue pea flower rice, it had a lovely colour and an earthy, charred aroma from the banana leaf wrapping. The coconut was roasted and sweet, and the rice was soft as always. The portion was smaller, but the sugar level was just right. What I particularly liked was that the coconut, though roasted, was juicy from absorbing the sugar, while still maintaining a lovely texture.

MFT’s review

When I first bit into the Onde-Onde, I was greeted with a small burst of palm sugar, and I got excited because those are the best kinds of onde-onde—ones filled to the brim with melty sugar. The filling was sweet, but there just wasn’t enough of it. Unfortunately, the glutinous rice flour dough was a bit too thick and dense, making it sticky and chewy. While the first few moments had me hopeful, in the end, it was a bit underwhelming. The size was also quite small, perfectly bite-sized, but not quite enough to leave a lasting impression.

The Sago Kelapa was a bit of a letdown. It wasn’t sweet, which I appreciated for those who prefer less sugar, but it lacked flavour overall. The texture was nice, but I found myself wishing for a drizzle of gula melaka syrup (I promise, I’m not a sugar addict), which would’ve added some depth. Without that, it felt a bit plain.

Blending aesthetics and Peranakan flavour

It looks like Blue Dahlia does deliver on the flavour front after all. While not all the kuih impressed me, that was simply a matter of personal preference, and you might feel differently.

What stands out is how they manage to combine both aesthetics and taste. The kuihs are on the smaller side, but considering the quality, ambiance, and reasonable pricing, it’s definitely worth the visit.

If the Ah Mahs are any indication, they’d definitely approve of this quiet spot for some good kuih and gossip.