Grumpy Bagels

Finally, chubu chai test, grumpy bagels, bad son-a. Woof! Just rode my way here on my matcha green bike. Just kidding, we took the train there. From LRT University at 9.50am in Ammon. We didn't realise at first but we had to switch trains three times. To make our final stop at Sentol Barah. From the train station, it's another 12-minute walk or around 900m. From there, you'll see Sentol Depot. We pass by the pickleball court. Total one and a half hours by train. Inside is like farmhouse meets countryside cottage. I see their open-making concept is like the teaser before the taste. But I wonder what's made in the kitchen is as fresh as what's on the counter. This is a cranberry basil for RM8.50. The cream cheese is RM10. My honey, my honey. Hux bagels are about RM14. The cream cheese is like it's got added some caramal in it. The bagels are chewy, not crispy or fluffy. But their bun is more flavoured, like a little buttery. Definitely has the rich velvety cream cheese that you're chasing for. It's just not as fresh of the oven feeling. Down for a bar. Atasini is called the scallion cream cheese bagel. Damn, that's good. Is that cheese pull? Look at the cheese pull. Inside this thick ravi bagel is a mouthful of creamy extra garlicky carbonara sauce. But if they could have made the top part a thin layer of crisp and char, I think it would have been top-side. But this is maximum walkability for sure. 8.7. Cheese steak bagel with fries. Oh. Creaminess as male. Hang of a mustard. Sweetness from barbecue and teriyaki. This is like opening your appetite before the big boy. Look at that. The meat quite tasty. I'm not mad at this. It's just that a classic cream cheese bagel is better than this. And a classic cheese steak is also better than this. It's taste in this weird middle. The taste got the char, got the beauty essence, and the saltiness of the cheese. The fries very cheaply, that one though. 6.2. The final dish is the seafood squid ink oil. It's in the middle of azanthi and mushi. Buttery aroma that's mixed with umami, the squid ink fish roe. That fishy juice that squirts out when you bite into the fish roe. This looks like a good kind of prawn. Okay, the otak is otaking. Bouncy but a little overcooked. And the lala so small, you don't really rush her. 6.7.