The Soda Factory beckons!

Food outlets have sprung and the diversity has been exciting.

None caught my eye as clearly as "The Soda Factory". Having dined there a couple of times, this cosy bistro serves a unique combination of sour dough pizzas as well as sour dough Belgian waffles.

The notion of sour dough seems odd so it was worth a try (I previously only associated it with bread).

Another pull factor was the clean and comfortable surrounds – reminiscent of classic American soda shops in the sixties, replete with the black and white tiled floor. Thus, we made a few visits.

In an early foray, the one downer for us was the missing strap on the baby chair provided. (You try getting a one-year old to sit still without it) At least the service was quick and earnest. The drinks served provided an early clue to Soda Factory’s true nature of business.

The owners exclusively serve Tapping Tapir, a quaint-looking soda brand that’s growing increasingly popular in the Valley. But the Soda Factory is literally where the drink is made.

Tapping Tapir’s soda concentrate is formulated here in the back half of the shop lot before being sent off for bottling elsewhere.

Apparently the ingredients are natural with some exotic twists too. We tried the Grapefruit and Camomile-flavoured soda (RM6) and then went adventurous with ice cream and opted for the Pink Poodle float (RM9).

The pizza was served fast enough too. I would recommend the Fiorentina (RM15) as a healthy option. It comes with spinach, olives and garlic on top of the usual base of tomato paste and Parmesan cheese – with an egged topped in the middle.

Unlike what you would get in the fast food option, the pizza crust was amazingly crispy and ideal to hold.

As a rule, you want to have one pizza per couple, unless you want to skip dessert. But dessert is precisely why you would want to come here!

The Kingsley sour dough waffles (RM15) were the real treat. You get two pieces of Belgian-styled waffles. My knife went through them crisply and cleanly, without them wilting or crumbling.

I liked the fact that the drizzle honey wasn’t overdone, allowing me to shape my cuts with scoops of ice cream, banana and peanut butter served on the side.

Traditional Belgian Waffles were made using yeast, as opposed to baking powder and the folks at Soda Factory have stayed true to this, albeit with the sour dough variety.

Seeing as Soda Factory makes great desserts, we sneaked in again some time back to try the Cookie Monster Sundae (RM13). It’s deliciously rich, with Oreo cookies on either side, whipped cream and a maraschino cherry topping.

To top it off, the folks behind Tapping Tapir also make local popsicle brand

The Potong (RM5 -RM7). With both brands located in one place, plus a bevy of dessert options, I would suggest you leave more space for dessert and less for your main meal. Then jog all the way back home, if you must.