British/ Irish/ Pub

Miss Ellie Tea House: REVISITED

by Edwan S. on Tue, October 13, 2015

The FriedChillies Crew revisits Miss Ellie Tea House in Taman Melawati. We knew the scones were fantastic, but this time we tried some other delectable treats too.

Scones the way it should be: buttery and tender!

Foodster's Verdict

Miss Ellie Tea House: REVISITED
  • Romantic
  • Air Conditioned
  • Credit Card
  • Address

    7, Jalan H 3, Taman Melawati, 53100 Kuala Lumpur
    Tel: 03 4162 0113

  • Open

    Tues - Sat, 10am - 7pm

  • Pros

    Delicious scones, lovely ambiance, excellent service

  • Cons

    Honestly, none.

  • Price Range

    RM15 - RM30

  • Parking


  • Certification

    Pork Free

Miss Ellie Tea House is situated in a quiet housing area, amidst a row of shop houses. It has a charming, unassuming frontage with a small sign designating the name. Step inside though, and it feels like you stepped onto a Harry Potter film set! It’s all decorated with lovely china and glassware, books and retro furniture. The place reeks of charm and I couldn’t help but feel at home. It's also one of the few places left where you'll see the owner not only cooking, but personally greeting and serving guests too...

Miss Ellie Tea House STILL has the best scones I’ve ever eaten in KL. Buttery, fkaly, tender and full of flavour. I had scones in these flavours: chocolate, oatmeal, raisin, plain and their special (at the time) Christmas scone which had white chocolate and cranberries. My favourite was the chocolate scone that has a great sweet and bitter taste from high quality cocoa. And I REALLY wish the Christmas scone would be present all year round: so good! The plain, oatmeal and raisin scones were exemplary too. I struck up a conversation with the Chef Justin Wong, owner and Scone-Master extraordinaire. What was his secret to delicious scones?

Absolutely fantastic scones.

“It’s all about the butter,” he said. “But seriously, I use the best butter that I can get so my scones have that melt-in-the-mouth feel and all important flavour.” Chef Justin, who spent 10 years in Australia doing pastry (and snagging a ‘Best Pastry Chef’ award along the way too!) said. “And I make sure the dough gets proper resting time before baking so it’s always the right texture. You have to take some time, and do things with love. That’s my open secret.” Chef Justin also says his jams were homemade. They’re wonderful jams too: strawberry jam is smooth, not too sweet and faintly perfumed with thyme. The marmalade is jam-packed (pun fully intended of course) with orange peel and flavour.

The friendly Chef Justin Wong

“The only thing I sort of regret is not being able to source clotted cream to serve with my scones,” said Chef Justin, telling me that clotted cream is difficult to import because of its shelf life.

Quaint signages as well...

Then I asked him why the tea house, and not a run-of-the-mill bakery or cake shop. “My late dad was in the army and practically grew up in a colonial style. He’s always wanted to open something like this. So after he passed me and my mom decided to fulfill a dream."

Feels a bit like home, to be frank...

Other than scones, the simple menu offers some classic British pub grub and several pastas. The signature pasta, Spaghetti METHriciana, is an exercise in subtle but deep flavours. A gorgeous tomato sauce is drenched over perfectly al dente spaghetti and served with yummy zucchini sticks.

You want heartier fare? Try out the Chicken Tikka Shepherds Pie. Spiced chicken is covered in cheesy mash potatoes and baked. It's rich, decadent and quite filling.

Or if you're into something lighter, try the Tea Smoked Salmon Salad. Chef Justin cures and smokes his own salmon to ensure quality. It's a lovely salad: the slightly salty and sweet salmon is balanced with the tangy dressing and fresh, crunchy vegetables.

Out of compulsion, I also tried a Pandan Panna Cotta that came to the table jiggly and wobbly. It was delicious, creamy and silky smooth too.

Pandan panna cotta... mmmm..

The only thing I was left wondering was why it was called Miss Ellie’s. Chef Justin smiled cheekily, probably because he’s answered this question many times. “Well, Wong Yeng Kee (his late dad) Tea House would probably give the wrong idea, so we used Miss Ellie.”

And who might this Miss Ellie be? “She was our little dog!” laughed Chef Justin.