PETALING JAYA, April 5 -- What should we get? Perhaps the bouncy orbs of onde-onde, always a solid choice. The wobbly kuih talam or the denser bingka ubi? A smoky log of pulut panggang?

Our answer, more often than not: Why not all of them?

Indeed, when presented with the array of Nyonya kuih at Blue Dahlia, an eatery in PJ's Section 17, one can't help but consider this the only sensible course of action. One of everything, maybe?

Blue Dahlia is dedicated to traditional Malaysian kuih and desserts, all made based on the owner's Melaka Peranakan mother's recipes.

Look out for its pristine white storefront amidst a row of other bustling shops, cafes and restaurants.

We were warmly greeted by the staff, which made for a great start to ou...