Aboong at SS15 Subang: Snapshot

Malaysia’s first Aboong cafe opened this month, taking Korean carp cakes – bungeoppangs – & turning them into soft-waffle receptacles for frozen yoghurt. Choose a cone-bun size (our regular was RM10; a large would be RM12) & pick a base filling of red bean, custard or Nutella (RM1 surplus for the latter) to be topped with fro-yo (mango was one recent flavour). Another playful novelty, messy to eat, but the flavours, textures & hot-cold interplay, fine-tuned by Aboong’s Korean founders & franchised everywhere from China to Vietnam, should be enjoyable enough for dessert devotees.