I’M so into the croffle after having had my first taste of it, before MCO2.0, at Wild Man Camping Club in Petaling Jaya.

It is a croissant waffle that comes about when a raw croissant dough is pressed into a hot waffle pan for a few minutes.

It renders the pastry crispy and buttery and makes it so versatile with different kinds of filling, both sweet and savoury.

It is just the kind of unique fare you would expect at this one-of-a-kind camping club, where the casual decor depicts the outdoors, with foldable camping chairs, even a tent, and camping accessories displayed on the wall. You can even enjoy a little retail therapy here.

We tasted three savoury croissant waffles: – Parma ham that has been aged 18 months, salami with organic maple syrup, and raclette cheese with honey truffle oil. I enjoyed the texture, aroma and light saltiness of the aged Parma ham within the croffle.

For the salami croffle, maple syrup gives the salty meat a sweet punch, bringing it up to another level.

It was the same with the raclette cheese, which was deliciously balanced with the honey truffle oil.

All three croffles were buttery, with layers of crispiness. They were easy to eat, unlike a croissant, which would leave flakes all over the place.

The sweet wrap-up came from the lovely ‘An’ butter croissant waffle, filled with house-made red bean paste and a thick slab of Lescure French butter.

The lightly sweet red bean paste blended wonderfully well with the creamy rich butter. The savoury croffles are RM22 each, the sweet one RM12.

Queeny Kong, who runs Wild Man Camping Club with Edmund Li (he’s the camping man), is truly the queen of tea making.

She used to run Kok Far Tea at the Zhongshan Building in Kuala Lumpur where her teas garnered quite a following.

We have become addicted to her Smoky Milk Tea (RM13) that is mildly sweetened with blackstrap molasses.

The tea, distilled from long hours of simmering Lapsang Souchong tea leaves for three hours, is pleasantly smoky and like wine, leaves a long finish on your palate.

It is good to know that Lapsang Souchong is good for the digestion, immune system, cardiovascular health and helps with weight loss.

The premium Hojicha latte (RM15) is another popular tea here. This roasted Japanese green tea latte has lots of fans, for its inimitable smokiness and earthy aroma.

Queeny credits her tea making skills to her experiences visiting tea houses and cafes in Taiwan and Japan.

I feel good, drinking the Straight Matcha made with premium matcha powder, without milk or sugar (RM13). It is just what I would like after having a slice of cake or something sweet and rich like the An Butter croissant waffle.

Matcha is a healthy drink, good for immunity, Type 2 diabetes and for weight loss. It helps heal a sore throat too.

The coolers are worth trying here. The icy aged lemon cooler (RM15) is lightly sweet, refreshing and with a fizz in it. A fermented lemon slice and fermented lemon juice go into this cooler, which is finished with homemade soda.

The Winter melon sour cooler (RM15) has many coming back for more. A Taiwanese winter melon block with sugar is boiled in water with a little gula Melaka for the cooler, then finished with lime juice.

Queeny makes the cakes at Wild Man Camping Club too. Her flourless dark chocolate cake with premium matcha cream and caramel pearl crisps (RM18) is unforgettable. It is a brilliant pairing with slightly bitter matcha cream, with sweet crunch from the pearl crisps.

The honey sea salt burnt cheesecake (RM18) is silky smooth and creamy, with deeper honey flavour in the centre. Sea salt flakes give perfect balance to its sweetness.

Wild Man Camping Club is at 03-09, The Hub SS2, 19 Sentral, Jalan Harapan Seksyen 19, Petaling Jaya. Contact 019 541-1186.It is open for takeaways at the moment. The takeaway menu offers one cake and one drink for RM30; one waffle and one drink RM35; and one cake, one waffle and one drink for RM50. – February 6, 2021.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.