I love it.

Well, got to know this place as they have a special tasting session recently and would like to thank the organizers for this.
This place is really a very simple place which serves homemade Thong Sui using quality ingredients. Yes, you do not just find those common desserts here but some very unique ones as well. There are over 20 types of Thong Sui available here and one will surely find something that is appealing to them. For me, it would be their shaved iced variety. I would say that the Thong Sui here really comes loaded with ingredients and this is what makes the difference. As for the pricing, its pretty reasonable, not utterly cheap but not high end price too. So for those looking to indulge in some good Thong Sui, try this place out.
More pictures at my blog http://thefoodisgood.blogspot.com/2011/04/sweet-i-desserts-house.html

这间糖水店jazz介绍过了所以我就不加赘述了。这间糖水店的地点虽然不太起眼可是陆陆续续一直都有顾客上门光顾，而且老板很有礼貌加上这里的汤水很真材实料所以我相信很快就会传开来了哦！这里的糖水种类不少，不过不是每一种糖水天天都有。像我今天要吃的绿豆沙就没有。。可怜@_@

我的么么查查 @ RM2.70 - 好吃！！我好喜欢那个香草薯条。仔细地吃，会吃到很香的pandan 香味，然后番薯芋头都熟透了，加上sago眉豆等增加口味上的层次感，真的好吃！

Read alot about this shop. Even my friend from KL tend to pay this shop a visit. So during her visit to PG i brought her to this shop. The shop is not peak but constantly a steady stream of customer coming in. Place is abit hot but is ok. Order a few of their signature dessert to try out. All are good. All of us love the dessert very much.

MY FOOD BLOG - CLICK HERE

Have you noticed that the word Desserts is actually Stressed spelled backwards?
Dessert is just the superlative solution to cure the stress, tension and despair curse easily and naturally.
All you need is some cash to splash.
Just for your information, i have defied the famous adage 'there ain't no such thing as a free lunch' a few hours ago.
I credited Foodtok and the super friendly sellers who are husband and wife for the free of charge little snacks.
Actually, i have tasted four types of Tong Sui if counting in the chrysanthemum tea tonight.
Two of them were redeemed via vouchers which i have won from a Foodtok event and the remaining two were on the couple, Mr. and Mrs. Soon.
I have made a few attempts to try the well-known Tong Sui out and the Tong Sui house did not open for business on those attempts.
This is what i have heard from the founder of Foodtok who knows the couple well, Mr. and Mrs. Soon work like cow from night to the morning just to prepare for one-day business.
That is the reason why their operation hours are not consistent and why they don't open for business without prior notice.
I blahed too much and it is time to show you where the house is located.
If you are on the way from KFC Sungai Dua to Sungai Nibong Bus Terminal, you should be able to spot terraced houses on your left after passing through Pelita Nasi Kandar.
Sweet-i Tong Sui house is among the terraced houses.

I enjoyed a chit-chat session with the couple and i have known that they are super fans of the old school Chinese dessert.
Five years ago, they started their Tong Sui stall business by the roadside.
With the supports from their regular customers and the herculean effort they have put in throughout the five years, they finally managed to move into a terraced house from a humble make-shift stall.
What behind their success is that they have passion as the foundation.
Mr. and Mrs. Soon truly loves Tong Sui, especially the black sesame soup i guess.
Unfortunately, black sesame soup is facing extinction crisis and is getting more rare as day goes by.
They then made up their mind, took their very first step into filed of the Chinese traditional dessert, started to inquire Tong Sui masters and began to cook Tong Sui. Mr. Soon insisted he spent 4 years time only in mastering the black sesames frying skills.
Practice makes perfect.
Could you imagine how much time the couple has spent just to produce Tong Sui masterpieces?
Besides, he also claimed that most of his Tong Sui's are vegetarian-friendly.
The best part is that no colouring agent and seasoning powder are used in making the low-sugar Tong Sui's.

The empty wall spaces of the house are partially filled up with only colourful handmade laminated papers in which details of their signature dishes are written on them.
People come just for ambrosial Tong Sui, not for the ambiance. There are quite a number of cooking pots as they serve a variety of Tong Sui.
They have added a little twist in some of the desserts, quite innovative huh?
The prices of the Tong Sui range from RM1.50 to RM5.00 which are considered reasonable for such genuine ones.

Among 4 of my selections, two of them were the Barley Fungus Soup or more commonly known as Barley Foo Chuk (薏米腐竹雪耳) and the Coralline Algae Lemon Fungus Golden Pear Soup (珊瑚藻柠檬雪耳雪梨汁).
I wonder where the heck does the couple got the inspirations in naming the Tong Sui's with such long and complicated names.

First, i will talk about the Barley Foo Chuk.
The mixing of Barley and soya gave the Barley Foo Chuk its white colour chalky appearance.
Its texture was a bit lumpy due to the softened bean curd sheets and crunched Barley seeds.
According to Mr. Soon, the bean curd sheets can be such soft and smooth if and only if they are water-soaked for days.
Yes, it was sweet but the sweetness came from the crushed Barley seeds and the soya.
Speaking of the ginkgo nuts, they were dulcet unlike those you can find at other Tong Sui stalls.
Apparently, Mr. Soon sweetened the nuts by removing their poisonous core before pickling them in sugar water for some time.
The white fungus was so smooth and it tasted like jelly fish when i was tearing it apart with my teeth.
Guess what? It was so yummy until my other half finished it while i only got to test 3 spoons of it.

Next, it was the Coralline Algae Lemon blah blah blah which is innovated by the couple.
Lime juice was blended into this Tong Sui to create an extraordinary taste.
I could see a cloud of white fungus floating on the surface.
There were pear cubes which tasted sour and pears do help a lot in reducing internal body heat.
Overwhelming of internal body heat loss may cause some side effects.
To prevent that from happening, wolfberries were added.
Wolfberries which are commonly used by practitioners of traditional Chinese medicine are responsible in increasing internal body heat.
It was so refreshing and it succeed in curing my tiredness.

I was quite surprised when these very adorable mini cups of chrysanthemum tea were served and i was told that i would not need to pay for them.
Chrysanthemum tea is one of the most popular herbal teas no matter in China or Malaysia.
This tea is notable for its cooling properties that aid in decreasing body heat and is recommended for those with fever, sore throat, and other heat-related illnesses.
Mr. and Mrs. Soon really made the tea a real tea.
It tasted moderately sweet and slightly bitter.
No doubt, i would describe it as the best chrysanthemum tea i have ever had.

Last but not least, i needed not to pay for this too.
Mr. Soon felt sorry as there were not much Tong Sui choices left.
Hence, he gave me a bowl of Black Sesame Soup as a compensation.
That was what he said but the truth is, they did sell like 10 more bowls of Tong Sui after i have got mine.
Technically, it should be named as black sesame paste.
No more nonsensical words and let's take a look at the black sesame soup.
Don't you ever judge the paste by its appearance just like i did.
It did not look tasty, the taste is just unpredictable if you are to guess based on its appearance.
Seriously, i was like Wow when i tried the first spoon of it.
The highlight of this dish is that the paste was extremely smooth, there was no lump at all.
Referring to my pictures, it was thick, wasn't it?
It was full of black sesame aroma and you could feel tiny bits of black sesame powder on your tongue when you are tasting it.
Furthermore, the gentle sweet and bitter taste occurred simultaneously.
It was very unique.
Like what i have mentioned above, it took Mr. Soon 4 years just to master the frying skill.
Therefore, you must give it a try.
From what i have read from the great Internet, this is the toughest dish to master among all the Tong Sui's.
In accordance with Mr. Soon, while he was mastering the Black Sesame Soup, he would make some of it and let the elders try it.
He immediately perfect the imperfections after receiving feedbacks from the elder ones.
Hard work does pay off.

No pain, no gain.
Mr. and Mrs. Soon did sacrifice a lot just to ensure that our Chinese traditional desserts live.
They are currently in need of shopkeepers, contact them if you are interested.
This is the second time i am giving away 5 stars in term of taste and the first time for 5 stars in term of service.
In conclusion, i was in heaven when i was at Sweet-i Tong Sui House.
If you are intending to try it out, please kindly contact them to confirm their availability.
Thanks for the treat, Mr. and Mrs. Soon.
Address : 727-F, Jalan Sungai Dua, 11700 Penang.
Operation hours : Daily 1600 - 2200 & closed on Thursdays.
Contact no. : 012-4853627

After Taiwan food, dessert for our night ^.^V End the night with sweet dessert is the best choice. Love both the dessert, bobochacha and the barley fuchok. The topica jelly was super good :o. Barley fuchok taste good too. Fuchok was melted in the dessert, ginkgo nut is very sweet but i like it that way :p

After read tons of post and blog about this dessert shop decided to pay it a visit. Order their popular dishes bobo chacha and barly fu chok. These 2 dessert are so good.

I love the Jelly in the bobo chacha very much, qq and taste good. Soup of the bobo chacha is good not over sweet. Barly fu chok is good too. Full of soya aroma, soft & qq white fungus and sweet ginkgo nut.

The boss also into us the kwai lin kau and give a sample of new tong sui. We love the kwai lin kau very much, it is homemade version. Serve with raw honey, Super delicious. The sample new tong sui is papaya, corn, artachi and sago.

Although the shop is abit hot during the hot day but the sugar serve here will definitely bring you back here ~~

在一个机缘巧合下认识了foodtok的创办人-Jacgy，而这次正是在他的邀请下来到这家糖水屋。

【甜在心糖水屋是由安和他妻子-蓉两人亲力亲为经营，从选料到烹调都是他们两人一手包办哦。甜在心5年前在Jalan Helang路边的糖水小档口一直以诚意回馈顾客5年之久，直到半年前孙老板才正式迁入附近的屋子，位置十分容易发现，就在Sg Dua Tesco Extra正对面。甜在心糖水屋和一般糖水铺有别，这里的卖点是高纤+低糖+滋补+养生+真材实料 。】
其实在Jacgy还未邀请我的前一个礼拜，我已经打算拜访甜在心了可是很不巧我到访那天没营业。甜在心糖水屋的装潢其实都很朴素，登门造访的多数都已经是老顾客了。安和蓉两公婆都是一直挂着笑容的老板，不止对我们态度亲切，对登门的新旧顾客一样是态度殷勤。
【从小小的糖水档，卖最普通的红豆沙、绿豆汤，到今天每日卖10余种糖水及养生营养粥，甜在心糖水店已被不少美食部落客誉为城中最具特色的糖水专卖店。夫妇俩合力经营的小店，没有装璜，用朴实与诚意打动顾客，虽然一碗糖水卖到3、4令吉以上，但货真价实，总是教人吃了再回头。因为功夫多与慢工细活，加上人手不足，糖水店在下午4时30分准备就绪才开门，做下午茶之后到宵夜的生意。这里的生磨黑芝麻糊做得很有水准，香滑而不腻，近年来，这种讲究慢工细活，功夫太多的甜点，连大餐厅也少见了。 摘自：光华电子新闻 | 吃在口甜在心 无比温馨 】 糖水屋内的墙壁都贴满了糖水“菜单”，这里售卖的糖水、养生粥超过35种，这还不包括一些养生饮料哦。不过每日糖水菜单都不同，如果要吃比较特别的糖水、养生粥，最好打电话给安确认一下哦。不过比较热门的糖水如红豆、绿豆、清补凉、麽麽喳喳等几乎每天都有贩卖的。
这一煲煲的都是装满糖水、养生粥的容器哦，一打开盖，糖水气味真的是洋溢整个空间咧。接下来就是当天安和蓉为我们准备的16种糖水和养生粥咯。
1. 海燕窝百合红枣雪耳露 Lily Bulbs Red Dates Fungus Corolline Algae 包装：RM4.50 ; 盒装：RM4.80 这糖水虽然价格不菲但可是下足料的哦，先不用尝，单单轻轻嗅一下，清清的百合香味已经振奋人心。海燕窝更是可以促进新陈代谢和养颜美容哦，不然怎么叫海的燕窝呢？ 【海燕窝的功效为调和气血，止痛，治疗月经不调，神经性头痛以及便秘，有排毒功效。此藻類含有豐富的藻紅素，藻藍素及維生素B1、B2、礦物質、鉀、碘、鈣等。 能促進新陳代謝、調整體質、養顏美容、幫助維持消化機能、退火、使大小便順暢、促進食慾、青春永駐。是勞動者、上班族、素食者、男女老幼不可缺少的清涼飲料。】
2. 南瓜蛋花西米露 Sago Egg Pumpkin Soup 包装：RM2.50 ; 盒装：RM2.80 （另加白果或莲子 加RM1） 如果喜欢口味重的朋友或许可以尝试这道糖水，南瓜味真的很重但不会腻因为不会很甜嘛，加上蛋花，享用时隐约还能尝到蛋香的味道哦，这是我第一次吃过那么奇特的糖水。 3. 薏米腐竹雪耳 Barly Fu-Zhu Fungus Soup 包装：RM2.20 ； 盒装：RM2.50 （另加白果 加RM1） 基本上薏米、腐竹、白果和雪耳这四个都是没很重味道的结合，但是加入在鲜奶中，这三种材料变得更为特别了。这道糖水奶味有点重，我不是喜欢喝奶水的人所以不便给意见。
4. 花生仁汤 Peanut Sweet Soup 包装：RM1.50 ； 盒装：RM1.80 这道糖水让我想起妈妈的花生汤，花生已经煮得很嫩很软，由于甜在心提倡低糖所以这糖水一点都不会甜而腻。最后我把这花生仁汤一人扫光光了。
5. 椰香糯米西谷米绿豆沙 Green Bean Sago in Coconut Milk 包装：RM2 ； 盒装：RM2.30 最近绿豆价格一直居高不下可是甜在心还能卖这种大众化的价格，实属难得。让我很喜欢这绿豆沙的是有加入糯米，让口感更为嫩滑而且虽然加入椰汁但一点都不会吃多而腻。我给这绿豆沙打满分，赞！
6. 陈皮红豆沙 Mandarin Peel Red Bean Soup 包装：RM1.50 ； 盒装：RM1.80 （另加白果莲子 加RM1.80） 又是一道让我想起妈妈煮的红豆汤味道，以前妈妈煮的红豆汤都喜欢放陈皮，不过最近都放pandan叶居多。而甜在心的红豆汤用的红豆不是一般的红豆，而是一种叫“肉豆”（Bak Dao）的红豆，未煮熟前是浅红色的，肉豆在煮前煮后都是差不多 size，没有因为煮熟而像一般红豆膨胀很多 。这种红豆好吃的地方在于红豆皮在焖煮时不容易剥落而且口感扎实，我非常喜欢这种红豆的红豆汤。加上加入陈皮，陈皮有减肥去油的功效，要减肥的美眉们一定要尝试哦，价格又不会贵。
7. 六味清补凉罗汉果糖水 Lou Han Guo Leng Chee Kang with Ginko 包装：RM4 ； 盒装：RM4.30 好多好多料的清补凉，有银杏（白果）、莲子、雪耳、龙眼、杏仁和燕菜，而且这清补凉虽然没加入冰不过一口吃下去，好凉爽哦。而且还可以要求老板娘加入冰砂，不加价哦。
8. 生磨香甜花生糊 Groundnut Cream Soup 包装：RM3 ； 盒装：RM3.30 当看到老板娘在搅拌锅里的花生糊时，看到这花生糊好浓郁哦，心想一定很甜，吃了口干。但真正尝试时，才发觉虽然浓郁的花生味但吃下去一点都不会甜腻，可能少糖的关系加上花生磨到很碎所以就是一个人吃光整碗也不会觉得很腻。 9 . 马蹄蛋花西米露 Sago Egg & Waterchestnut Soup
包装：RM3 ； 盒装：RM3.30 （另加白果 加RM1）
我也是很喜欢这道糖水，因为马蹄汁喝了让整个喉咙都可以很清凉而且还有淡淡的蛋花香，而且不怕单调，毕竟还加入一小块一小块的马蹄块，喝糖水也可以很脆口。 10. 香草薯粉条麽麽喳喳 Tapioca Jelly Bo Bo Cha Cha 包装：RM2.70 ； 盒装：RM3 这个赞，是所有糖水当中最好吃的，所以很快就被我们吃光光了。材料有黄番薯和橙番薯、黄豆和薯粉条，偶尔还会加入紫番薯哦。虽然加入椰汁但不会腻而且有淡淡香草味，加上薯粉条QQ的，吃起来很有口感。
11. 生磨香浓黑芝麻糊 Black Sesame Soup包装：RM4 ； 盒装：RM4.30 这黑芝麻糊和花生糊一样，看起来浓郁、充斥着重重的芝麻味，实际上味道也不会很腻，反而吃起来水水带微甜。
12. 龟苓膏 Raw Honey Gui Ling Gao (Herbal Jelly) 盒装：RM2.50 为加入蜜糖的话，这龟苓膏绝对是苦苦的，这龟苓膏是老板的独家秘方哦，看来好像每家龟苓膏都有自己独特秘方哦。味道方面，很顺滑+凉爽带微苦涩，怕苦的人可以加入蜜糖不过个人觉得不会太苦，没加蜜糖的话我还接受得了。
13. 糖炒参红枣枸杞冬瓜雪耳露 Sha Shen Red Dates Medlar Winter Melon White Fungus Soup 包装：RM4 ； 盒装：RM4.30 糖炒参的味道很像人参，所以这道糖水如果不懂的话，还以为拿人参来炖呢。 【糖炒参特徵：参类一种，不能生吃。潤肺補氣，微微地補元氣，含糖分也較入肺經，比太子參補一點】 15. 南瓜双莲糙米粥 （素+无味精） 包装：RM4 一定名字就觉得很养生了吧？材料有南瓜、莲子、莲藕、黑豆、蘑菇、无花果和金针菇，粥则是用糙米来熬制。味道方面有点复杂，毕竟参杂了各种材料，没有很重的气味但一口吃进口里时，味道就会慢慢化开。 16. 龙眼白果
这是不在餐单内的，这是老板为我们炮制的，白果+龙眼+清补凉汤汁，赞！ 糖水大合照哦，别看每碗都是一小碗，加起来就是很大一碗了，不过味道很赞，吃完了我过两个小时还想再来了，呵呵。。。 真材实料+诚心诚意就是老板孙德安和老板娘王淑蓉两夫妇给于顾客的保证，在注重盈利工少的饮食界，像他们两夫妇不嫌弃功夫多、炖熬时间长实属难见了，喜欢糖水的朋友一定要来这里支持支持哦！

View Sweet-i 甜在心糖水屋 in a larger map

Address: 727F, Jalan Sungai Dua, 11700 Gelugor, Penang.
Tel : 012 4853627 (Mr Soon)
Biz Hour: 2pm – 9pm
Closed on Thursday
GPS: N5°21'0.6" E100°17'50.9"

Recently this shop is my hiding place during hot afternoon day. After lunch, i either find cool place or this shop. Although this shop dont have air-con but the dessert is always the main reason drive me there.

I tried another new dessert. Not sure what it is called but it contain pumpkin, corn, barley and sago. Pumpkin is well cook to soft and smooth, corn still have the explore feel, crunchy and strong corn aroma. Beside that big and juicy sago mix well with the normal typical barley.  Best part of all is this dessert is low sugar. Love this shop.

This shop been a hit for people in my area. It offer alot of choices of local fusion of Chinese dessert. There are always new dessert to try as the menu always change.

For new menu i tried the water cashew nut sago and kwai lin kou. I ordered the iced water cashew nut sago. The dessert have alot of water cashew nut. Not over sweet and tasty.

For the kwai lin kou, it is a homemade version. The boss use his own recipe so you can't get from anyway else. Kwai lin kou have no added sugar. So if you prefer sweet or scare of the bitterness, you can add in honey.