how it started.
in 2021 we were the welemon food truck in sri petaling. two items on the menu drew a queue every day: hand-shaken lemon tea and smiley egg puffs. we spent every day on that truck in the malaysian heat, watching customers wait in the sun for us. that queue taught us two things: that we should open a proper shop, and what it should serve. something that makes the heat bearable. that something was bingsu.
welemon, the food truck.
sri petaling. hand-shaken lemon tea, smiley egg puffs, and a daily queue.
weeee by welemon, cheras.
our first cafe at residensi majestic maxim, and the introduction of korean shaved milk ice to the menu.
the signatures.
coriander, lychee and longan, then the queen delight, malaysia's first mangosteen bingsu, and seasonal series such as nasi weeee-mak.
central market.
a counter at pasar seni, two minutes from the lrt, bringing bingsu to the city centre.
why the name.
weeee is the sound of delight. that is the entire brief: we want people to eat what we make and feel a little of that weeeeeeee.
the three rules.
everything we make has to pass three rules. they are why the menu is smaller than you might expect, and why some items are not available every day.
real fruit. never syrup.
fruit that oxidises, mangosteen especially, cannot be prepared ahead, so it is opened to order, bowl by bowl. no concentrate, no purée, no shortcuts.
shaved milk ice. never crushed.
korean snow ice, shaved to order the moment you order and never held in a freezer. it melts on the tongue, not in your hand.
looks good, and tastes good.
we do not make gimmicks: dishes that photograph well and disappoint on the spoon. every bowl has to be worth the photograph and the taste.
why mangosteen.
mangosteen is malaysia's fruit, the queen to durian's king, and until the queen delight no one had served it on shaved ice: it is slow to prepare and bruises easily. we source mostly malaysian mangosteen, supplemented from indonesia and thailand when the local season thins, and we select for quality rather than price. the queen delight became malaysia's first mangosteen bingsu, used a thousand kilograms of fruit in its first week, and still sells out on busy nights. it is seasonal and not available every day; at cheras it can be reserved online on weekdays.
what's next.
a dedicated team and an in-house r&d group keep the menu moving: that is how coriander became a bingsu, how nasi lemak became a merdeka special, and why there will always be something new at the counter. the aim is not novelty for its own sake, but to give the people who support us a genuine reason to return.
no pork, no alcohol.
neither outlet uses pork or alcohol, and we are glad to welcome many muslim regulars. we are not halal-certified; preparations are underway. most bingsu are vegetarian; the milk snow ice contains dairy, and several bowls (berry blush, shine muscat jewel, pearl of snow, coriander) are dairy-free. if you have an allergy, please tell us and we will adjust where we can.
two outlets.
cheras main branch
s-g-27, residensi majestic maxim, 45 jalan 9, taman bukit cheras, 56000 kuala lumpur. daily 2:30pm–12am. full 46-item menu, basement parking, online mangosteen reservation.
about the cheras branch →central market outlet
slayra foodcourt (m11), central market, jalan hang kasturi, 50050 kuala lumpur. daily 10am–9:30pm since 28 august 2026. nine bingsu, egg puffs, croffles. walk-in only, two minutes from pasar seni lrt/mrt.
about the central market outlet →