JOM.MAKAN.LIFE.

One doesn't go to a resto just for its kick-ass sambal but Hawk&Fish may just draw chilli fiends there for that reason. It's a casual eatery that strives to be one up from your local chap farn (economical rice) set-up - the resto's clean, air-cond and the local fare pricing is just a few ringgit more of what you'd pay at kopitiams.

We love the pub grub fare on the menu - they're perfect for Happy Hours when you can graze without overdoing it. The mod industrial concrete finishing and exposed ceiling sets the stage for wire-structured chairs and round glass tables coupled with some wooden dining furniture.

The first culinary chart-topper that bowled us over is The Pound Pork Balls (RM18, 3 pcs) - wickedly delish, oversized hand-made and fried minced pork balls with melted, stretchy mozzarella oozing out of them.

Wrapped in thin chive omelette and streaky bacon, you'd go barking mad over the Dogs In A Blanket...and Quilt (RM25) - devilishly scrumptious, chunky pieces of thick sausage enrobed in fluffy omelette AND crispy bacon strips. Trust me, the smoky-brininess and mellow oniony-sweetness meld so beautifully together, it's hard not to wax lyrical over it.

An assertive zingy hotness ensures the house speciality of Spicy Wings (RM20, 6 pcs) fly high with diners; a commendable Asian take on the Western classic of Buffalo wings.

Good wok hei breaths lively charred accent into the Char Kway Teow (RM15) here. The flat rice noodles take the fiery heat of the house sambal to heart, regaling one's palate with fiesty smoky hotness. Prawns, squid and beansprouts help to ramp up the deliciousness further. Diners can also opt to have the whole works such as fried chicken wings (RM6) or a sunny-side up egg (RM2) thrown into the equation.

Fried rice fans would have much to cheer and chew on at this eatery. The Homespun Fried Rice (RM20) comes in three versions - spicy Pound special, Thai- or Chinese-style. Don't let its pared-down appearance fool you. Chilli fiends would find their tastebuds set alight by the unabashedly robust nuance especially for the hot ones; render to tongue-searing heights by the insanely hot house sambal. Besides chopped bacon bits (hurrah!), supporting cast for the rice dish includes fried chicken wings, a fried egg and more sambal.

Uncle Chee - a long-time TTDI resident and cook - does tour of duty for lunch with his range of chap farn staples. He's also instrumental for the presence of signature specialities such as Dry Style Bak Kut Teh (RM15), Ancestral Original BKT (RM15) and Herbal Wine Chicken (RM15) at Hawk&Fish.

Personally, I'd plump for wong jau gai (herbal wine chicken) any day. Mildly sweet with a warm boozy aftertaste, the chook with ginger, red dates and fresh coriander will give you a nice heady buzz. A comforting tummy warmer that should goes best with plain rice.

Admittedly, the hardcore Hokkien in me is ambivalent about the Dry Style BKT. Darkened by lashing of dark soya sauce and flavoured by local herbs and spices, the porky dish is agreeable. I guess I couldn't get pass that it looks more like tau eu bak - braised pork in dark soya sauce. But any urban singleton or small nuclear family who hankers for home-style offerings, this heirloom recipe of Uncle Chee's should satisfy familial food cravings.

Soup lovers would probably prefer Uncle Chee's Ancestral BKT as the milieu of pork, button mushroom, enoki, beancurd puffs and innards come bubbling hot in a claypot of herbal broth. Die-hard BKT fans may find the soup too mild for liking but as the owners tell us, it's good enough to assuage sudden BKT cravings especially when one can't run to Klang on a mere whim.

The only dish that didn't measure up during our visit was Fish & Chips (red snapper RM30, dory RM20). We found the fish fillet somewhat tough and leathery...it could have been a one-off hiccup so fans of this British classic should try this house speciality and judge for themselves.

Dessert is simple - you can try crisp Apple Pie that looks disconcertingly like those from a famous fast-food chain.

Hawk&Fish is worth checking out - it's a viable alternative especially for lunch when you rather eschew fast-food or be hot and bothered eating at local kopitiams.

For reservations, call Hawk & Fish, hp no: 011-2627 6544 / tel: 03-7732 2328. The outlet is at 50 Jalan Tun Mohd Fuad 1, Taman Tun Dr Ismail, Kuala Lumpur. Business hours: Mon-Sat 11am-3pm; 6pm-11pm. Closed on Sunday.

Half a year has disappeared in a blink of an eye...but good times like good food often stay cherished in our memory despite the passage of time. It tickles me when this year, a bunch of us even celebrated Valentine's Day together, feasting over a slap-up V-Day dinner thanks to PureGlutton and Epicuro.

A casual, cheery outpost known for porky-licious offerings rustled up by engineer-turned-chef Yugin, our dining party was treated to Epicuro's special celebratory creations as well as its popular mainstays.

Chef Yugin proves he can reel in compliments for fish and other meat dishes as he does with pork. The speciality of Spinach encrusted Seabass with Spiced Mango Salad (RM36.90) was a fine example - the boneless seabass smothered in blended spinach was delicate but cleverly perked up by the side of zingy cucumber-mango salad.

Red-blooded guys and thoroughly modern gals won't hesitate to declare their love for his delectable dish of Australian Grain-fed Ribeye (RM59.90). Meltingly tender with just enough toothsome resistance, the meat is substantial enough to leave one replete.

Heartier appetites will find ample comfort in Epicuro's famed Pork Chop (RM28.90) with Mushroom Cream Sauce - two slabs of juicy, brined pork cutlets doused in earthy, rich and fungi-flecked gravy.

I'm not big on Spaghetti Carbonara (RM18.90) but Epicuro's version is possibly one of the best I've had. Put it down to the al dente pasta, slicked with just enough mascarpone sauce to amplify the smoky brininess of real bacon bits. Break the yolk of the wobbly poached egg on top and voila! a sublime masterpiece is born.

We also had Vanilla Creme Brulee with Mixed Berries (RM13.90) to sweeten the evening's lovely mood. Custard-soft with the perfume of scorched caramel on the nose, its ethereal sweetness was fleeting but discernible on the palate.

Admittedly, it was no contest against the signature Tiramisu - a luscious dessert every Epicuro regular raves about, especially its heady 'pick me up' boozy accent.

There's also soft spongy Waffles with scoops of rich chocolate ice cream - a perennial delight that will easily win you over with its straightforward simplicity.

When it comes to decently priced Western food minus the frills, Epicuro fits the bill.

For reservations at EPICURO, call 03-77333110. The restaurant is located at 20 Jalan SS 21/35, Damansara Utama, Petaling Jaya, Selangor.

Out of the slew of new a la carte offerings rustled up by Topshelf's youthful chef cum owner Christopher Yee, I'd be tempted to return for that crisp-skinned Orange Quail (RM27).

Nestled on a bed of fried shredded leek accompanied by bacon hash topped with a shivery poached egg, it's that kind of soul-satisfying dish that leaves you in a happy, weak-kneed stupour. We love the quail's inherent gaminess (a bare whisper on the palate) and that runny egg yolk that amplifies the sublime flavour of the to-die-for bacon hash.

The heavy evening downpour that heralded our recent visit to this mod French-Italian bistro in TTDI was made bearable by a comforting Prawn Bisque (RM16). A tot of brandy and a dollop of creme fraiche added extra allure to the orange-hued broth with its heartwarming crustacean sweetness. Even this non-soup fan was tempted to paraphrase Oliver Twist's plaintive cry of "please sir, may I have some more?" had I not been distracted by the next exquisite dish of diver scallop.

Now, the uninitiated may quibble at paying such a hefty price for Hand Dived Scallop (RM30) but honestly, this delicate shellfish costs more because it's hand collected by divers who care about the sea and sustainable fish/seafood stock; an eco-friendly practice that's kinder to the environment just like line-fishing.

Lightly pan-fried to caramelise its edges, the plump scallop barely needs embellishment save for some delicate threads of braised leek and miso eggplant in white winethat blend marvellously with its pristine sweetness.

Seared to medium doneness, the juicy and tender Roasted Rack of Lamb (RM55) is another splendid speciality that should spur repeat visits. Complemented by chargrilled broccoli salad, potato puree and jus, you'd pick the bones clean off this subtly smoky and meaty rack.

Boost your green quota with Apricot & Nut Salad (RM25), a crowd-pleasing assortment of healthy lettuce and rocket, sliced cucumber and cherry tomatoes with apricot dices, parmesan shavings and nut vinaigrette.

Homely French comfort food such as Duck Cassoulet (RM38), Pot-Au-Feu (RM43), Iberico Loin (RM56) and Baked Snapper (RM40) also rule the roost in the latest menu.

According to Larousse Gastronomique, cassoulet originates from Languedoc but its recipe varies from region to region. There is even a decree in 1966 which stipulated that a cassoulet should comprise 30% pork (which can include sausage), mutton or preserved goose; 70% haricot beans and stock, fresh pork rinds, herbs and flavourings.

Chef Christopher's Duck Cassoulet warms the cockles of your heart with a whole seared duck leg confit augmenting the deep-seated flavours emanating from the chunky stew of cannellini beans, cubed potato, sliced sausage, bacon and tomato.

Provencal veggies and white while bouillon form a rustic base that captures the natural sweetness and soft flaky texture of the Baked Red Snapper. This simple preparation should reel in fish lovers who prefer their catch served in its entirety, complete with head and bones intact.

If you prefer to avoid dealing with bones, we recommend the Iberico pork loin. Roasted and served with pureed potato and sauteed veggies with some mushroom, the tender, juicy meat is a breeze to savour.

Pot-au-feu is a meal in itself for most French; a tasty classic winter warmer with a melange of textures and flavours due to the inclusion of various meat cuts, veges (carrot, turnips, onion, leeks and celery are the norm) and aromatic herbs. The serving we sampled packed a noticeably beefy accent with a lingering savoury aftertaste.

Four types of pasta are listed in the menu, to satisfy die-hard carb lovers who can't bear to go without. Despite its minimalist approach, the Pesto Capellini(RM30) is a notable choice with the delicate pasta strands scented with truffle oil and fetchingly graced with Topshelf's house concocted pesto and a shower of parmesan shavings.

Dessert saw us foraying into Christopher's 'chocolate factory' where devilishly decadent treats like Chocolate Fondant (RM21) and Chocolate & Coffee Cremeux (RM19) held us spellbound. I'm partial to the melt-in-the-mouth goodness of the former - an impossibly airy-light yet lushly smooth creation using Valrhona 70% accompanied by chocolate 'soil' and vanilla ice cream.

Olive oil, maldon sea salt and berry compote lend distinct finesse to the chef's Chocolate & Coffee Cremeux, helping the 70% noir dark chocolate cream to coat the palate and leave a long-lasting impression of Topshelf's treasure trove of culinary gems.

For reservations at TOPSHELF, call tel: 03-7727 7277. Address: 61, Lorong Rahim Kajai 13, Taman Tun Dr. Ismail, Kuala Lumpur

Edward Kwon with InterContinental KL's executive chef Sam Kung

Edward Kwon, one of South Korean’s top celebrity chefs tops InterContinental KL choice to debut its World Celebrity Chef Series. The charismatic Kwon whose popstar good looks and contemporary Korean cuisine is set to thrill gourmands from 21 to 24 April 2015.

Last night the dashing chef held court at TATSU (catch him today and tomorrow from

6:30pm to 10:30pm), teasing media and bloggers with an exquisite four course menu (RM298 nett per person, RM398 nett inclusive of Penfolds wines).

The curtain-raiser is a choice of Hae Mul Nang Chae (seafood salad) or Soft Bean Curd with Korean herbs, black sesame dressing and crispy garlic. I chose the former – a pretty wreath of pear, lettuce leaves and cucumber interspersed with chilled prawns and scallops. A scattering of puffed barley lent crunch whilst a subtly savoury, nutty sesame sauce enlivened the seafood’s natural sweetness.

Penfolds Autumn Riesling complements the refreshing curtain-raiser of Hae Mul Nang Chae

From the spoonful of my friend's bean curd appetiser, I found the pure, clean canvas brightly punctuated by toasty, woody and sweet-garlicky accents. A singular piece of lightly battered lotus root and a tiny cluster of greens provided the finishing touches to this creation.

East met West artfully in the Foie Gras Douen Jang Veloute - a rather indulgent soup course crowned with a dainty piece of seared foie gras. Reminiscent of liquidy goose liver, the broth's voluptuous richness was tempered by the chef's tangy kimchi apple slaw whilst toasted pine nuts and a drizzle of crown daisy oil boosted its silky sweetness.

Did you know that crown daisy is a herb from the chrysanthemum family prized for its sweet aroma, hence its popularity as an essential oil? Crown daisy oil apparently aids digestion and internal body detox besides regulating water metabolism in our bodies.

The evening's show-stopping 'Bul Go Gi' Steak shows Kwon's ingenuity at marrying his native Korean culinary traditions with modern European techniques and ingredients. He did justice to the prime Aussie ribeye presenting it with Korea's famed bulgogi sauce - a mixture of soy sauce, sugar, sesame oil, garlic and pepper (amongst others).

Served medium rare on a bed of pureed potato, the bite-sized cubed steak was incomparable; tender, juicy and suffused with sublime savoury-sweetness. The slice of grilled eringi was the proverbial cherry on this delectable beefy 'cake'.

Presented in a narrow elongated plate, the pretty Yuzu Curd dessert was a visual and edible feast. Bursts of tanginess from the creamy citron-infused curd awakened the senses amidst an exquisite milieu: cottony-soft tufts of bokbunja (Korean raspberry wine) chiffon, nut tuile shards, black sesame ice cream and dottings of green tea and basil fluid gel.

Thanks to several high-profile culinary ambassadorships, best-selling cookbooks and appearances on popular radio and TV shows, Edward Kwon is widely recognised outside Korea. Having held senior culinary positions in luxury hotels in South Korea, United States, China and United Arab Emirates including the Head Chef position at Dubai’s iconic Burj Al Arab, the charming culinary maestro currently runs two restaurants in Seoul - the luxury Lab XXIV in Cheongdam-dong and The Mixed One, a buffet dining outlet in Hannam-dong.

An Up-Close & Personal Gala Dinner with Chef Edward Kwonwill be held on 24 April 2015, 7:00pm at the Grand Ballroom, Level 2 of InterContinental KL. Priced at RM490nett per person inclusive of selection of PENFOLDS wines. For reservations, call 03-2782 6000.

Chef Massimo Zampar from the Doubletree by Hilton, Johor Bahru takes local pasta lovers on a virtual tour of his native Italy through a selection of cheese-laden appetisers and housemade pasta for this special promo at Uncle Chilli's Bar & Restaurant.

Zampar who hails from Palmanova in north–east Italy began his hotel career in Lignano Sabbiadoro and Alleluya, Baglioni Hotels in Tuscany upon graduation from the Chef’s School Friuli Venezia Giulia in Grado. He subsequently worked at the Carlton Tower in London and Amapola Restaurant, Hyatt Regency La Manga in southern Spain. Todate, the chef has chalked up 16 years in Europe and Asia Pacific.

If you have a cheese fetish like me, you'd swoon over the Cheese Platter (RM58++) featuring Italian cheeses like gorgonzola, parmesan, pecorino, montasio, provolone and asiago with aged balsamic, dried fruit, nuts and toasted country bread. We made short work of the varied offerings that range from soft to hard varieties and mild to assertively strong.

Italian Burrata with Rocket, Cherry Tomatoes & Beef Bresaola (RM42++) is another delicacy rarely found in most Italian restaurants in Klang Valley so we were in seventh heaven for the chance to savour this fresh ball-shaped cheese.

Split open its milky white, slightly bouncy exterior and you'd be rewarded with a rich core filled with soft curds soaked in cream within. An utterly divine match when complemented by tissue-thin slices of air-dried, salted beef, peppery rocket and fresh cherry tomatoes.

Its deliciousness was rivalled by the Caprese Buffalo Mozzarella with Fresh Tomato & Rocket Salad with Extra Virgin Olive Oil (RM32++). You can easily slice through the fresh, soft cheese's thin, semi-elastic rind and relish its moist, springy texture and slightly sour taste. Thickly sliced tomato and fresh rocket are most common pairing for it.

Italy is also known for its cured meats so it was only befitting for us to sample a plate of Bresaola and Salami with Shave Parmesan (RM48++). Served with slices of toasted country bread, the briny, smoky meats were excellent to whet the appetite.

The most outstanding pasta of the evening was Bucatini Amatriciana (RM42++), thick holey spaghetti-like pasta drenched in hearty, chunky and mildly zingy tomato sauce with beef bacon, onion, balsamic and shaved pecorino. Again this dish is hardly ever found in run-of-the-mill Italian eateries here so this is a noteworthy choice to consider.

Coming in a close second is Tagliatelle (RM47++) - a signature speciality of Chef Zampar. The pared-down combination of asparagus, porcini mushroom, cherry tomatoes and provolone with the flat pasta ribbons went down a storm with us; the dish's delicate hodge-podge of woodsy, flinty, tangy and savoury nuances held us spellbound.

Similarly, the Spaghetti Aglio Olio (RM48++) is another surefire crowd-pleaser. Tossed in olive oil, sliced garlic and chilli flakes, and primed up with grilled tiger prawns, it easily got two thumbs up from us.

Fancy something more luxe and feisty-tasting? Baby lobster and a zingy spicy tomato-based sauce should make the Linguine Aragosta (RM22 per 100gm) a blazing success. Enlivened with garlic, cherry tomatoes and parsley, this pasta dish packed a real punch.

Personally, I've never been enamoured with Spaghetti Carbonara (RM42++) but Chef Zampar's version was surprisingly agreeable. Lightly tossed in cream sauce with chopped streaky beef, egg yolk and parmesan, the al dente pasta strands were richly indulgent on the palate stopping short of being cloying.

It was such a pity the clams were a tad on the scrawny side in the Spaghetti Vongole (RM42++). Otherwise the chilli-flecked pasta in garlic and white wine sauce would have made a better impression.

Ricotta, gorgonzola, montasio, parmesan and pecorino made the Ravioli Stuffed with Eggplant & Ricotta (RM57++) an cheesy overload. The dainty pasta parcels were generously smothered in an ultra-creamy, four cheese sauce making the serving an option strictly for ardent fans of cheese...otherwise you'd be reeling from those pungent dairy products.

Tiramisu (RM22++) was the sole dessert available - a lamentably sedate version whipped up from mascarpone cheese, coffee-soaked ladies fingers and strawberries. There's nothing wrong with it but give me the boozy 'pick me upper' anyday.

For reservations at UNCLE CHILLI’S, call tel: 03-7955 9122 ext 4063. Address:
Lobby Level, Hilton Petaling Jaya, No. 2, Jalan Barat, Petaling Jaya, Selangor.

Age-old limestone hills, charming pre-war shophouses and laidback, friendly people...Ipoh easily charms visitors' socks off. It's less frenetic to Penang as far as domestic tourism goes (granted, some weekends can be swamped by out-of-townies) but its newer, artsy cafe scene and makan haunts are increasingly catching the imagination of local foodies.

Billing itself as an urban retreat, the months-old WEIL Hotel has brought understated contemporary luxury to this quaint city. Towering tall and proud next to the sprawling Ipoh Parade Shopping Mall, this 313-room property welcomes visitors with the endearing warmth of Ipoh folks and all the modern creature comforts you'd expect of a well-run hotel.

perpetuating the simple, endearing hospitality of Ipoh's local community - See more at: http://weilhotel.com/about-weil-hotel#sthash.MYfplM7x.dpuf

The hotel's unusual name - WEIL Hotel is a reversal ofthe owner's surname Liew whose family owns the famous Pagoda brand groundnuts. Our recent staycation was an eye-opening experience. We love WEIL Hotel's grey and red brick facade at first sight. Check-in was smoothly efficient - the reception and concierge teams personable and made us felt truly welcomed.

Warm toasty-hued marble augmented with wood trims and sleek tactile touches evoke a subtly plush yet homely feel in the main lobby area. Muted green, blue and grey upholstered armchairs, ottomans and two-seater lounge chairs coupled with low coffee tables and chic standing lamps provide eye-pleasing aesthetics and practical comfort in designated corners.

Our assigned room was spacious and of course, superbly comfortable. The ID is pared-down with simple, clean lines and prevalent neutral tones of wood, sand, white and grey. Needless to say I slept like a baby that night - the pristine white linen-covered Serta Royal Elite bed and fluffy micro-fibre pillows offered just the right amount of support so I woke up free from aches and pains the next day.

Wi-Fi access is important for both business and leisure travellers now so we were pleased to find in-room connectivity is part and parcel of WEIL Hotel. Our stay was sweetened by thoughtful little courtesies such as the freebies accorded in the mini bar. Most hotels would provide two bottles of water and coffee/tea-making facilities on the house but WEIL went further with complimentary canned soft drinks and packets of Pagoda mixed nuts.

I took an instant liking to the spacious and well-lit bathroom. Fluffy towels and fragrant toiletries complete the deluxe finishing of the dark marble-topped vanity area whilst the en-suite glazed white tile and glasswalk-in rain shower cubicle even has a standalone bath tub in it.

My other half gave thumbs up to the extra long workspace area that let us placed our laptops and office-related paraphernalia. Our only quibble was the immovable chair which isn't conducive for easy movements especially on a carpeted surface nor was it ergonomically designed for much-needed back support.

For great panoramic views of Ipoh and its surrounds, head up to the Rooftop Infinity Pool. The removable canopied patio is furnished with weather-proof outdoor mock cane-weave chaise lounges and pool deck chairs for guests' R&R after their pool-dipping session. Flanked on all sides by banks of potted greenery, the azure blue pool looks out to the city of Ipoh and the majestic hills beyond it.

After feasting your eyes on the bird's eye views, make your way to any of the four F&B outlets: Tiffin - an all-day dining restaurant, Tea Lounge, Yuk Sou Hin Chinese restaurant and The Deck gastropub to fuel up. (separate review to follow)

We certainly won't mind returning to WEIL Hotel the next time we hit Ipoh, be it for business or pleasure. Our pleasant encounters and interactions with the hotel team have been a re-WEIL-ling and rewarding experience we'd remember fondly for months to come.

Currently, WEIL Hotel has a Free & Easy Package available. For reservations and more information, call tel: +6 05 - 2082 228. WEIL HOTELIPOH is located at 292, Jalan Sultan Idris Shah,Ipoh, Perak, Malaysia.

Weil Hotel, Ipoh
292, Jalan Sultan Idris Shah,
3000 Ipoh, Perak, Malaysia.
Rooms Reservations
General Line
Tel: +605 - 2082 228
Fax: +605 - 2082 229
- See more at: http://weilhotel.com/contact#sthash.y2EoyguE.dpuf

Isn't this a magnificent piece of steak? Mind you, this scrumptious Porterhouse cut has been aged for about 25 days so its natural meaty flavour was even more intense. For the uninitiated, the fuss over aged steaks boils down to this sign displayed outside The Beato Steakhouse.

Danny Choi, who is Korean and has lived many years in the US - See more at: http://www.themalaysianinsider.com/food/article/the-juice-on-beef-at-the-beato/#sthash.bC6GT6Dn.dpuf

Danny Choi - the man behind Beato tells us that the word means 'blessed', 'blissful' or 'happy' in Italian. Ardent beef and steak lovers who step into Choi's steakhouse in Publika are blessed indeed for his restaurant is just the place to appreciate and savour glorious cuts of aged steaks.

The specially built temperature-controlled dry-aging compartment with slabs of Himalayan salt are piled in one corner is given pride of place in front of Beato. From the glass window, you can easily view hunks of beef that are undergoing the dry-aging process. Dry-aged beef tends to have greater concentration of the meaty flavour and better tenderness as the dry-aging process causes natural enzymes in the beef break down connective muscle tissues whilst intensifying its inherent flavour.

Awash in warm, mellow lighting, Beato's mod industrial chic interior (think red bricks, raw concrete floor and wood trimmed bar) is fuss-free yet cosily welcoming.

Although aged steaks rule here, the menu proffers some non-beef options too. Warm up your appetite with warm bread rolls - deliciously comforting when spread with butter and the house olive tapenade.

However, the limelight belongs to Beato's sublime Bruschetta (RM15) - a defyingly simple and thickly cut slice of crusty white country bread piled high with juicy cherry tomatoes and cream cheese. Dribbled with balsamic vinegar and honey, the burst of bright colours and soul-lifting accents literally knocked our socks off.

Aged for 25 days, our medium rare serving of 775g Porterhouse (RM38/100g) was adorned with grilled caramelised garlic and a lemon wedge. While the seared outer crust yielded a well-rounded gaminess with hints of flinty minerals to it, we found different marbling of the strip steak and fillet flanking each side of the T-bone allowed us to relish the variation of each cut's chewy succulence. Adding dollops of Dijon and wholegrain mustard or horseradish simply enlivened the taste and flavour dimensions.

The 344g Ribeye (RM39/100g) boasted more noticeably buttery-tender texture with mellower beefy nuance. Best enjoyed medium rare, the steak was speckled with coarse sea salt to enhance its deep, full-bodied flavour.

Balance your meaty quota with assorted side dishes of grilled asparagus (RM14), corn (RM8), zucchini (RM9), sauteed mushroom (RM15), sweet potato fries (RM14) or mashed potato (RM14).

Our faves were the mushrooms, sweet potato fries and creamy potato mash; all left indelible impressions on our palate as their textures and delicate taste profiles acted as counterpoints to the stellar steaks.

Those who eschew beef can still eat well at Beato. We'd recommend the notable Half A Roast Chicken (RM39) with grilled mixed vegetables. The moist poultry came fully suffused with the sweet pungency of its garlic marinade.

Another viable option is Lamb Rack (RM59); cooked to blush pink at the core, the whole rack is lightly encrusted with crushed walnuts, breadcrumbs, honey and wholegrain mustard. Naturally, we picked the bones clean on this speciality.

In case you have companions who prefer fish, try Baked Salmon with Smoked Salmon Salad. The smoked salmon salad tossed with balsamic vinaigrette served as the base for the substantial salmon fillet which slightly flaky on the outside. The centre remained spot-on pink.

Sweet options are kept simple with Dried Fruits (RM19) emerging as the conversation-stopper. The basic ensemble of dehydrated slices of kiwifruit, pineapple and banana complemented by fresh blueberries, strawberries and lemon curd surprised us with bursts of concentrated fruity sweetness.

Chocolate fanatics would adore the decadently luscious Chocolate Lava (RM11) and Chocolate Mousse (RM18). Dense and slightly bitter on the palate, the mousse should melt the hearts and tastebuds of die-hard chocoholics.

Don't let the little portion of chocolate lava mislead you. Served with fresh berries and cream on the side, the molten choc centre was most befitting for leaving you in a blissful state of mind.

For reservations, call BEATO Publlika, tel: 03-6206-2405. Address: D2-G3-9 Solaris Dutamas, Bangsar tel: 03-2202-2405. Address: 24-1 Jalan Telawi 3 Bangsar Baru, KL. Biz hours: 5pm to 12am; weekend 12pm to 12am

Pomelo is a fruit that's associated with Perak especially in the town of Tambun. It's only befitting that the first dish to welcome us to Ipoh's WEIL Hotel is this palate-pleasing pomelo salad from TIFFIN All Day Dining Restaurant. Bursts of fruity sweetness mingled with umami savouriness and punchy sharpness of sliced shallots and spring onion in this Thai-inspired pomelo salad adorned with plump blanched prawns.

Served at WEIL's stylishly designed Tiffin, diners will discover there's more to the outlet's substantial buffet. The a la carte boasts some hidden gems that should satisfy discerning foodies, ranging from a Balinese slanted satay lilit to its excellent Penang prawn noodles.

The secret lies in the capable hands of Tiffin's chef de cuisine Lee Choon Boon (pix below) and his team. Following several successful international hotel stints, this affable Ipoh guy aims to conquer his own home turf. His dishes have been great testaments thus far...you have to taste them to believe it.

The uber-delicious prawn mee stock comes in fiery red-masala hue; its full-bodied, savoury depth culled from a mixture of dried shrimp, prawn shells and heads that teases your palate with prawny sweetness amidst riffs of warm zingy chilli heat. Teamed with sizeable sea prawns, hard-boiled egg, kangkung (water convulvus), beansprouts and sliced fish cake (Tiffin is pork-free), the noodles can rival the best in Penang.

Weekdays see a mostly business and corporate crowd partaking Tiffin's Asian buffet (RM35++ per person) while weekend tunch (tea & lunch RM47++) lets you feast from 12 noon to 4 pm. From our experience, the buffet has ample choices that should leave you spoiled for choice with several notable offerings worth returning for.

Welcome drinks for guests are served at the cosy Tea Lounge one level up. A serene haven filled with cushy armchairs, comfy settees, modern pendant lights and linear streamlined touches, you can while away an afternoon here over tea and cakes or unwind over Happy Hours with your fave tipples and bar snacks.

We took our own sweet time to savour the refreshing lemongrass mocktail; a simple but meaningful welcome gesture that typifies the cordial charm of Ipoh. Soaking in the quiet atmosphere, this little nook is ideal for reading, business discussions or chilling out post-work.

Aesthetically pleasing interior decor inside the Tea Lounge

Personally I like the muted shades of gray, stone, wood and dusky blue of its soft furnishings - all neutral tones that aren't too feminine or masculine. Teamed with wood and some metal trimmings, it's contemporary decor with subtle retro slants should withstand the passage of time well without being dated too quickly.

TO BE CONTINUED...Highlights on The Deck Gastrobar and Yuk Sou Hin coming up.

For reservations and more information, call tel: +6 05 - 2082 228. WEIL HOTELIPOH is located at 292, Jalan Sultan Idris Shah,Ipoh, Perak, Malaysia.

Yuk Sou Hin Chinese Restaurant

"Yum cha"or tea drinking is a ritual cherished by Ipohites; a sociable practice that sees family and friends sitting down to enjoy copious cups of Chinese tea with dainty morsels of dim sum.

That's why WEIL Hotel's fine Chinese restaurant Yuk Sou Hin opens as early as 9am daily, to cater to Ipohites who wish to stop by for yum cha. Spearheaded by Hong Kong Masterchef Chung Ho Shi whose 47-year career has taken him beyond Hong Kong to Shanghai, Japan and Singapore, a refined selection of classic and contemporary Cantonese specialities and dim sum take pride of place here.

Three types of dim sum (pix above) whetted our appetite from the get-go: a triangular parcel of minced meat, a deep-fried crispy prawn & mango roll and a delicate prawn dumpling formed a tempting trinity so exquisite they begged to be savoured on their own sans sauce.

Personally, I like the crisp prawn & mango roll best especially the ethereal skin which turned out to be tissue-thin edible wafer paper (made from rice starch batter). Available from Chinese food speciality shops, this 'skin' is pliable enough to wrap and roll whatever stuffing or filling the chef chooses to use. Once deep-fried, its crisp-crumbly texture magically dissolves on the palate.

Keeping the positive momentum going for us that day was a hearty serving of pork neck meat with lotus root and housemade special sauce. We enjoyed the dish's voluptuous savouriness and how the lightly crunchy lotus root complemented the fattier pork.

The delicate nuances from the subsequent wintermelon puree with minced chicken was a welcome change after the earlier flavour and texture overload. Although the broth was slightly unctuous, it had a clean, refreshing taste.

The deep-seated briny accents of soya sauce and black beans were cleverly reigned in by the chef using silken beancurd, giving the slab of cod just the necessary amount of flavour. Some freshly cut chilli add some zingy interest to the ensemble.

Our tummy space was reaching maximum capacity by now but no Chinese meal is complete without some staples such as rice or noodle. Naturally Chef Chung opted to treat us to his fluffy fried rice with egg white, dried scallop and ebikko garnished with chopped spring onion. Taking it up several notches was the chef's signature chilli and silverfish condiment; his XO sauce of sorts. We loved its robustness which packed nice zingy heat without leaving us dumbstruck.

For the finale, we rounded the meal off with a glass of chilled mango puree with pomelo. Such an apt choice as the juicy bursts of pomelo sacs reminded us of charming Ipoh and the state of Perak yet again.

For reservations at Yuk Sou Hin, call tel: 05-208 2228. The restaurant is on Level 1, WEIL HOTEL IPOH.

05-20822280

05-2082228

Whether it was by luck or coincidence, The Deck Gastropub won me over the minute I sampled the Seared King Scallops & Tiger Prawn Croquette with Caramelised Cauliflower Puree, Chorizo Sweetcorn & Roasted Garlic Mayo (RM38). Pretty as a picture, the semi-circle of plump scallops and springy tiger prawn was chockful of irresistible flavours and varied textures that captivated our tastebuds.

That exquisite appetiser coupled with the clean, fruity Placido Pinot Grigio selected by The Deck Manager John Ong set more than an amiable tone for our maiden visit to WEIL Hotel's rooftop gastrobar, possibly Ipoh's most sophisticated yet fun dining & drinking venue.

The Deck's red brick and wood clad mod-vintage interior evokes a comfy, laidback atmosphere; a cool hangout spot where picture windows look out to the hotel's rooftop garden, pool deck and panoramic vistas of its surrounds.

Should you need companionable advice on suitable nibbles to complement your fave tipples, seek John Ong out - he'd be delighted to share his treasure trove of fine wine and food knowledge after chalking up years of F&B experience in Hong Kong. Born and bred in Ipoh, the eligible bachelor has now returned home to roost and striving to raise the city's fine dining bar.

At his insistence, we shared the starter of Seared Beef Carpaccio & Parmesan Tuile (RM26) and we had no regrets. Enlivened by candied walnuts, fresh arugula and a splash of aged balsamic vinegar, the delicately gamey slices tasted out of this world.

Aged balsamic dressing brought out the full rusticity of another sublime appetiser - plump slices of Grilled Portobello Mushroom (RM21). Adorned with wild rocket salad, candied walnuts and shards of parmesan tuile, it was an uncomplicated but soul-satisfying starter to nibble on in between sips of wine.

Another notable fungi option to tickle the palate in the snack/small plate section is Creamy Mushroom Ragout (RM21). Touched with sun-dried tomato, herb, garlic and truffle oil, its rich accent is ample enough for sharing; perfect if you decide to stretch Happy Hours till late.

You can tell The Deck team put in TLC into the food judging by the nicely assembled Tempura Blackened Yellow Fin Tuna (RM25). Raw tuna rolled in nori and lightly coated in tempura batter came crowned with Japanese pickles whilst a cone of pickled daikon (radish) bore a dollop of ebikko. Frilly dill, swirly fennel strands, wasabi jelly and sesame dressing completed the composition; each element bestowing palate-pleasing textural and flavour interest.

We were fortunate to cover almost all the house specialities that evening. Although soup doesn't rank highly on my 'must have' list, the trio served up for our sampling was top notch. My personal fave (a rare first) was Roasted Pumpkin (RM19); the wickedly delish soup embellished with smoked duck, sourdough croutons and chilli oil.

The other two worthy contenders were Roasted Tomato & Basil (RM16) served with crusty baguette topped with basil mayo, tomato and olive, and Creamy Mushroom Soup (RM22) primped up with shimeji mushroom, crispy bacon and white truffle oil.

Out of the different mains we savoured, my personal pick has to be the moist, ultra delectable Chicken Ballotine (RM35). Black truffle-scented mash, tender mushroom, sweetish onion chutney and shallot thyme sauce formed a scrumptious bedrock for this yummy dish.

Coming in a close second was the Seared Black Cod (RM68) with herb nut butter, confit lemon, fennel and roasted cauliflower. A surefire winner for those who are partial to deftly prepared fish as the cod's inherent flavour shines through with the attendant ingredients playing their supporting roles.

Carnivores aren't neglected here as prime cuts of beef and beef ribs are on the menu as is a well-acquitted Roast Rack of Lamb (RM69). Carrot puree, potato confit, minted peas and lamb jus ensure this meaty choice is worth sinking your teeth into.

Carb lovers can also get their fill from the Alaskan White Crab Meat Linguine (RM38). Crispy crumbs, capers, parsley, spring onion, garlic and chilli converge to heighten the taste dimension of this pasta alongside sweet chunks of Alaskan white crab meat.

Ever mindful he's the ambassador of sorts for his hometown, John got The Deck culinary team to incorporate Ipoh's famous white coffee into one of the signature desserts. You mustn't leave The Deck without succumbing to the luscious Ipoh White Coffee Pudding (RM24).

The white coffee aroma was unmistakable in this superb dessert which has candied walnuts, raisins, mascarpone, berries and salted caramel sauce boosting its sweet allure.

Brimming with inventive ideas and boundless enthusiasm, John also spurred The Deck's mixologist to create a special cocktail using Pagoda groundnuts.

Known as Pagoda Xtreme, the concoction shaken with frangelico (Italian hazelnut and herb-flavored liqueur), kahlua, Bailey's and blended groundnuts was the perfect after-dinner aperitif. Think liquid Reese's peanut butter candy with a naughty alcoholic twist.

We had such a terrific time over dinner that it was close to midnight before we finally took our leave. The Deck was still abuzz with patrons on that weekday night; some were trailing in whilst others remained cosily ensconced in their respective seats, nursing drinks.

For reservations at The Deck Gastropub, call tel: 05-208 2228.

Risotto is a tricky dish to get right. But the chef's special we sampled at The Gallery in Taman Tun Dr Ismail hit the mark...crowned with plump Seared Scallops (RM48) and crispy leek, the risotto accentuated with parmesan fondue, brown butter and gremolata (classical condiment of lemon zest with finely chopped garlic and parsley) seduced our palate with its soulful creaminess; the grains retaining minute nuttiness at the core.

Don't let its posh looking signboard deter you from entering as The Gallery is at heart a family-run concern headed by the hospitable Latifah Abdul Latiff and her daughters, Natasha and Nabila. We love the many artworks mounted on the restaurant walls; the colourful canvases serving up a feast for your eyes while you wait in anticipation for the resident chefs - Nabila and hubby to work their culinary tricks in the kitchen. According to Latifah, The Gallery support local artists so there's always different pieces on display and for sale.

Slurping on cooling thirst-quenchers such as Peach Twist (RM13), TG Sunrise (RM16) and Raspberry Mint Tea (RM15), we had a hard time deciding what to eat as everything in the menu sounded irresistible.

The evening's curtain-raisers of TG Crostini (RM15) whetted our appetite nicely. Topped with sweet pumpkin mash, roasted cherry tomatoes and bell pepper & tuna, the toasted baguette slices were an instant hit with us.

Delicious deep-fried risotto balls with mushroom, mozzarella and parmesan known as Arancine (RM18) proved to just as addictive. Personally, I can gobble down the entire lot on my own but that would be overdoing it.

Forget about those sorry excuse of a burger from fast food joints. Yes, the prices are different but if you love burgers, save up and pay for a top notch one like TG Lord Burger (RM32). Our jaw dropped at the sight of the slab of sirloin layered on soft, fluffy sesame buns. Bulked up with fresh mixed greens, juicy tomato slices, onion marmalade and triple cheese: mozzarella, parmesan and cheddar together with a dousing of wild mushroom sauce, this masterpiece floored us with its scrumptiously rich, smoky and meaty taste.

Diners with petite palate may prefer digging into the Classic Caesar Salad (RM25) - a delicate mix of baby romaine, soft-boiled egg, croutons, beef bacon and shaved parmesan. You can request for smoked salmon (additional charge of RM10) or roast chicken (RM8) to be included for a more substantial salad.

Prefer something light with greens thrown in? Then the yummy Grilled Prawn & Scallop Skewer (RM18) should be your choice pick. Complemented by mixed salad with corn puree and lemon chilli vinaigrette, our dining party demolished this instantly, raving over the seafood; wishing there was more to spare.

On second thoughts, that was probably a good thing since we also ordered Prawn Bisque (RM22). Redolent with deep-seated crustacean accent, the broth's creaminess was tempered by the zingy touches of salsa verde (blended parsley, basil, garlic and capers), garlic and shallot whilst several poached prawns lent textural interest.

Reclining on a bed of basil potato mash, we took turns to admire the sexy angle proffered by the Roasted Spring Chicken (RM38). Accompanied by sauteed greens and orange thyme sauce, the chook was one of the more notable ones we had encountered.

Propped atop a mound of peperonata (stewed mixed bell peppers) and a side serving of rosemary sauce, we picked the bones clean off the Grilled Rack of Lamb (RM55). The chef deserved applause for rendering the juicy meat to medium doneness, retaining the full flavour.

Just in case you think it was a fluke, our medium rare Black Angus Ribeye (RM95 for 250g) cemented our belief in the kitchen team's capable skills. Paired with rustic sweet potato mash, sauteed mixed mushroom and fresh arugula, the trump card in this dish was the sublime vin cotto sauce - essentially reduced fig vinegar to viscous caramelised thickness.

An avid duck meat lover in our midst was full of praises for the Seared Duck Breast (RM42). Sliced and placed on crisp yet soft potato pancake, the cranberry sauce that came with it evoked an unexpectedly Christmassy feel to our dining experience. Crunchy garlic flakes and mixed greens provided the finishing touches which we took to like...well, duck to water.

Carbo lovers won't be left wanting either as The Gallery has five pasta options available. Pick of the pasta heap was Farfalle alla Ragu di Manzo (RM28) made swoonworthy with a superbly rich tomato-beefy sauce that brooked no resistance. Forkfuls of chunky and meltingly tender beef ragu ramped up the dish's flavourful appeal further.

Those robustly stewed bell peppers re-emerged in Linguine de Pepperonata (RM25); their companionable presence seamlessly in sync with a multi-flavoured quartet of tomato, garlic, black olives and onion, suffusing the thick pasta threads with bright, sensuous nuances.

I would equate Petite Orange Madeleines (RM15) with our local kuih bahulu. Although the latter is drier and lighter in texture, both has an enticingly eggy richness. Most bakeries either make them too greasy or hard but the dainty cakes we scoffed down at The Gallery were tres magnifique...slightly buttery and spongy with a subtle whiff of orangey note.

Chocoholics will readily succumb to Chocolate Vault (RM26), a decadent dome of choc fudge brownie and milk chocolate mousse enrobed in a silky covering of rich dark chocolate. The supporting cast to liven up the luscious creations included crushed nuts with raspberry and orange coulis to offset the indulgent dessert.

Lately, Baked Alaska (RM26) is increasingly making a comeback. Each version we had tasted was as different as chalk and cheese, and The Gallery naturally added its distinct interpretation as well. While we relished the cottony-soft coconut cake and mango sorbet pairing inside the scorched layer of Italian meringue, the neon green pandan paste threw us a little. Scattered with toasted coconut crumbs, and slivers of strawberries, it was underwhelming for me in the taste department after those excellent madeleines.

The Gallery is worth visiting if you like modern European fare without having to dig too deep into your wallet.

For reservations, call tel: 03-7732 2005. THE GALLERY, 165, Jalan Aminuddin Baki, Taman Tun Dr Ismail, KL.

A bazaar of 'streetside' eateries serving up hearty kampung delicacies, multi-racial Malaysian fare and popular specialities from all 14 states will take centrestage for this year's 'buka puasa' dinner at Laguna, an outdoor lakeside dining venue in Pullman Putrajaya.

Dinner preview was held at B's Cafe but the set-up will be replicated at Laguna for the fasting month

Serenaded by a live ghazal band, diners can revel in the festive atmosphere; a timely precursor to the impending Hari Raya celebrations in mid-July. After fasting from dawn to dusk, the recent preview gave us some inkling of what the hotel chefs have in store for the fasting month.

While most folks can't fill up much for dinner, the trick with buffets is to be selective and keep your eyes for the great choices; dishes each hotel is known for. For Pullman Putrajaya, we recommend the curries. Ranging from fiery red to sunny yellow, our personal faves include the aromatic spice-laden Fish Head Curry (pix above), turmeric-scented Prawn Curry, fiery Rendang Minang and Kari Kambing (goatmeat curry, depicted below). It goes without saying they are best enjoyed with servings of fluffy plain rice.

One of the best-selling items in many Ramadan bazaars is murtabak. When the supple yet crisp doughy skin has the right thickness and comes packed with spiced beef or chicken filling, it's scrumptious. Pullman Putrajaya's was top notch as the perfectly cooked Murtabak yielded a flavourful filling which left me returning for repeat helpings.

Other tempting choices that caught my eye were assorted local kerabu salads with traditional condiments & dips, hot-off-the-grill satay and some crispy, cereal-flecked deep-fried garoupa pieces generously garnished with curry leaves. It was picture-perfect but I can testify it was one of the best specialities we tried.

No buka puasa buffet is complete without Bubur Lambuk - that customary porridge enhanced with local spices, cubed beef & potato. I like the heady aromas evoked by the savoury, easily digestible gruel which is gentle on the tummy while invigorating the palate.

Meaty offerings to feast on would be Roast Lamb and Roast Leg of Beef; both rich-tasting and guaranteed to satisfy voracious eaters. Chefs are at hand to carve and slice the portions requested for so take your time to enjoy thoroughly.

Spicy Squid, Stir-fried Bamboo Clams with Chilli and Lala as well as Grilled or Fried Fish should reel in seafood lovers in droves. You'd have to survey the line-up as the different seafood dishes are spread out according to the various cooking styles.

The assorted fried items section enticed us with Fried Chicken, Cucur Bawang, Fried Fish & Squid Balls, and Whiting. Diners with a yearning for Western fare will be delighted to know a pasta cooking station and some Tex-Mex specialities form part of the lavish menu.

Remember to save ample tummy space for dessert. I was impressed by the date selection and vast array of seasonal local fruits laid out. Local and Continental sweet treats were aplenty too, leaving us spoiled for choice.

The Jom Balik Kampung Buffet Dinner will be served from 7pm-10.30pm from 18 June to 14 July at RM128+ per adult. If you book before 31 May, enjoy a special Early Bird rate of RM113+ per person.

For reservations, please call Pullman Putrajaya, tel: 03-8890 0000 x 6802/6804/6850 or email: news@pullmanputrajaya.com. Address: No.2 Jalan P5/5 Presint 5, Putrajaya.

Underground Grenade (RM26) is Underground Société's signature dessert that caught our imagination on our maiden visit there recently. Apparently, this house speciality is the toast of new and regular patrons...unsurprisingly since the mound of chocolate chip and mint ice creams layered with chocolate under a fluffy coating of meringue is served with great fanfare. Shutterbugs will have a field day, trying to catch the leaping blue flames once sambucca is poured over the dessert; lightly scorching and browning the meringue. Be forewarned though a 30-minute wait is normal should you wish to order this.

Tucked away in the light industrial labyrinth of Sunway, this trendy wood & glass accented Underground Société cafe/bistro is so discreetly situated we had a hard time locating it. To soothe our frazzled nerves on arrival, a glass of the house Coffee On Tap (RM16) was in order. Crowned with a thick layer of creamy foam on top, the dark, cold brew could easily be mistaken for one world famous stout - it packed quite a punch too, leaving me abuzz throughout the eve.

Few people including us can resist the yummy option of Smoked Salmon Scramble on Sourdough (RM18) - one of the many brunch/lunch dishes (served till 6pm) listed. Prettied up with tiny edible flower petals, the fluffy scrambled egg strewn with smoked salmon slices atop thick sourdough only led us to allow our cameras and smartphones to 'devour' it first. Glad to report the serving tasted as good as it looked.

There's another variation which floored us with its hefty pile of poached eggs and smoked salmon smothered under a blend of Hollandaise sauce and pureed avocado, resulting in Eggs Atlantic with Avodaise (RM18). A tad messy to tuck into but the runny yolks made for richly indulgent mouthfuls with the house avodaise. Great choice if you don't mind getting your hands dirty ;p

Avocados starred in the Platter of Avocados (RM26) once again; each quarter of the buttery fruit augmented by tempting toppings of couscous, Jamaican pineapple salsa, egg mash and feta. Strictly for avo fans, the quartet piqued our interest with its mesh of varied textures and delicate tastes.

Crowd-pleasing pizzas are big here too. We can vouch for the Thin Crust Pizza with Smoked Duck, Pesto, Mozzarella, Parmesan & Arugula (RM28). Thin but sturdy, the crisp
crust slathered with fresh pesto had sliced smoked duck and jalapeno, melted mozzarella and parmesan as well as some fresh arugula to ramp up its delectable appeal. Its swift disappearance down our guts duly proved it too.

Steak fans will relish chewing on the scrumptious Grain Fed Australian Beef Tenderloin with Asparagus, Roasted Pumpkin, Broccoli, Beetroot & Sauteed Herb Potatoes (RM49). Cooked medium rare as instructed, the beef was juicy to the bite; a complete meal on its own paired with crunchy vegetable and tasty potatoes. It came with Robert sauce - a concoction of mustard and brown sauce to enhance the dish's meaty richness.

Slightly fattier but equally delish is Grilled New Zealand Lamb Rack with Mint Crust (RM45)accompanied by side servings of asparagus, roasted Pumpkin, broccoli, herbed potatoes & the house Robert sauce. It was deftly prepared so we thoroughly enjoyed polishing every bit of meat off the bones.

Not a red meat person? Fret not, you can always plump for the Grilled Cajun Chicken Breast (RM33). A surprisingly agreeable slab of moist white meat, it's perked up with smoky Cajun spices; complemented by the same sides of earlier mains we had.

We love the luxe dimension of twirling strands of garlicky pasta while feasting on Slipper Lobster Aglio Olio with Asparagus & Chili Flakes(RM34). Despite the scant meat one can extract from those impressive looking shellfish, nobody will complain...after all, it's not everyday we eat lobsters right?

Salmon fishing in Underground Société will land diners this noteworthy Grilled Atlantic Salmon (RM36). Teamed with some lightly chewy pesto-clad Gnocchi and sautéed red & green capsicum, the best part was the fish's pink core - the spot-on doneness for this oily fish. Some folks throw their hands up in horror over what they see as supposedly raw or uncooked state but trust me, it's the right way to savour salmon. Despite my misgiving, the coating of Foyot Sauce (the cafe's version of bernaise sauce) went well enough with it. Those softened capsicum strips played a key role in lending some sweetness and muted fresh acidity to the fish.

If you're a sucker for Nutella like moi, you must sample the signature French Toast with Nutella (RM15). Although I deplored the inclusion of minty ice cream, the luscious taste of that mound of thickly sliced French toast with scatterings of fresh summer berries, floral petals, sunflower seeds and liquid Nutella dressing more than made up for that niggling element.

The Underground Fireball (RM12) turned out to be another 'bombshell' of the chocolatey kind. Set alight after a splash of alcohol is poured over the spherical chocolate, we broke into the crisp shell to find thick milky chocolate lava mingled with dark chocolate biscuit crumbs around a ring of scorched meringue. A decadent dessert guaranteed to melt the steeliest dieter's resolve. Live it up I say and just succumb already.

For reservations, call UNDERGROUNDSOCIÉTÉ, tel: 03-5613 3851. Address:

68, Jalan PJS 11/7, Bandar Sunway, Subang Jaya, Selangor.

Ramadhan is the ninth month on the Islamic calendar - time when Muslims seek to reunite with family and friends. Whether you're residing in Melaka or just visiting, invite your loved ones to share a good 'buka puasa' dinner in the comfort of Hotel Equatorial Melaka’s (HEM) Phoenix Ballroom.

HEM Executive Chef Mohamad Shariff and his team will roll out the red carpet for you food-wise, cooking up an extensive range of local and international dishes with some Middle Eastern cuisine starting from 18 June to 17 July 2015.

Recommended starter to sample will be Squid and Mango Salad, a classic combination of crispy yellow mango and squid julienne; perked up with fish sauce, lemon juice and traditional Nyonya sambal belacan.

One of the main courses that should strike a chord will be Prawns with Bamboo Shoot - fried marinated prawns and bamboo shoot coated in traditional Malay sambal.

Of course, no stopover in Melaka is complete without relishing some asam pedas - hot & sour fish curry. You'd want repeat helpings of Ikan Pari Assam Manga Muda (Braised Stingray with Spicy Young Mango Sauce) from the wide array of tempting dishes available. A droolworthy creation to appreciate the fleshy meat, soused in a robust gravy redolent with fresh turmeric and tamarind paste nuances.

For a heady sampling of Middle Eastern flavours, keep your eyes peeled for Roasted Rack of Lamb with Kabsa Rice. Marinated with seven exotic Arabian spices, the juicy lamb then bestows its rich accent to the fluffy rice alongside tomato, hardboiled egg and capsicum.

Alternatively, try Shish Tauk with Saffron Rice irresistibly redolent with the soulful overtones of Middle Eastern spices such as sumac and paprika. Served with skewers of grilled chicken kebabs for added appeal.

A major centrepiece at many buka puasa buffets, a whole roast lamb will also be given pride of place at HEM's. You must grab some slices of the tender meat imbued with Arabian spices and paprika and pair it with delicious Middle Eastern Biryani rice for that magical 1001 Arabian nights experience.

Always leave room for those perennial delights of Nyonya Layer Cake and kuihs. Rich, creamy and slightly bouncy to the bite, you'd never tire of eating the sweet treats to wrap up your scrumptious dinner.

Early bird bookings will receive a 20% discount - call HEM to reserve seats and tables from 15 May to 17 June 2015. The usual price is RM88 nett per adult and RM44 nett per child. For reservations, call HOTEL EQUATORIAL MELAKA, tel: 06 282 8333 ext: 3331.

Hunan which means ‘south of the lake’ is the birthplace of Chairman Mao. The age-old ‘land of fish and rice’ province is known for its Xiang cuisine, one of the “Eight Great Traditions” of Chinese gastronomy. Unlike Sichuan’s ma la(tongue-numbing hotness), Hunanese food slants towards xiang la - fragrant and hot flavours through the liberal use of chilli peppers, shallots and garlic. Fresh, dried and pickled chillies bestow bold, bright flavours to Hunanese dishes; often combined with the punchy tartness of vinegar and pickled vegetables, as well as the forthright brininess of fermented laba beans.

For the Hunan cuisine promotion, guest chef Wang Cheng Chun (right) from the Hilton Shenzhen Shekou Nanhai has been flown in and tasked to present the cuisine's true characteristics at Chynna, Hilton KL. The 30-year old chef from Changsha will collaborate with Chynna’s Executive Chinese Chef Lam Hock Hin to present an a la carte and set menu selection of epicurean Hunanese delights from 25 May to 7 June 2015.

Chef Wang's seven-course set menu (RM220 per person) will take you on an exquisite culinary journey of his native stomping ground. Sliced white radishin briny chilli oil - a popular cold appetiser in Hunan - primed our palate at the start of dinner. The crunchy radish's rounded salty-spicy tastes roused our tastebuds, leaving us eagerly anticipating the arrival of other dishes.

The stewed shank in chilli sauce was a labour of love as it has been steeped in 2.5 hours in a milieu of chillies, spices and other ingredients without overwhelming the beef's inherent gaminess. Cut into fine matchstick-size strips, the beefy batonettes came with coriander and cucumber strips for taste and textural contrasts amidst explosive bursts of chilli hotness.

Another labour-intensive speciality is deep-fried duck with white sesame seeds (top right). This traditional delicacy required the duck to be marinated and steamed beforehand. Once cooked, it's coated in foamy egg white and deep-fried to sumptuous crispiness dotted with white sesame seeds. Biting into the delicate slivers, you'd appreciate the deep-seated meaty-eggy-nutty flavours that burst forth.

Occasionally, some Cantonese influences tend to surface in certain Hunanese dishes. Hardly surprising since part of the province borders Guangdong. This is evident from the sautéed lamb shoulder with romaine lettuce, a dead-ringer for sang choi bao or lettuce wraps. The minute dices of lamb, onion, bell peppers and pickled bird's eye chilli will send your pulse racing and cause you to break out in a sweat yet the whole package's unmistakably fresh and clear flavours bear shades of the Cantonese culinary approach.

We notice a similar trait in the hot & sour soup which is distinctly different from the fiery Sichuanese version. Brimming with Hunanese cuisine's spicy-fragrant characteristics, the thick, smooth broth boasts yummy morsels of fried minced chicken, strips of soft beancurd, bamboo shoot, wood ear fungus, black mushroom and pickled vegetable in it.

Using Hunan's famed fermented chopped chilli, the chef blew us away with his conversation-stopping steamed turbot with chilli sauce. Chef Wang deserves applause for amplifying the deep-sea fish's natural sweetness and enhancing the springy-soft flesh with the chilli's mellow fruity sweetness.The best part lies in the orangey pool of fish jusso make sure you lap up every sublime drop. We did.

On their own, the fermented laba beans taste surprisingly agreeable; the muted savouriness pleasingly coy yet compelling on the palate. Unlike our local taucheowhich is soft and mushy, these beans retain their shape well with a firmer mouthfeel. Added into the dish of fried rice with laba beans & chicken, it brought out an additional dimension of 'freshness' from the hodge-podge of ingredients: chicken, carrot, beans and egg white.

The set dinner wraps up with a folksy dessert of deep-fried potato cakes with lotus seeds - a homely offering that every Hunanese matriarch worth her salt often prepares as a convenient snack. Lightly crispy on the outside, the subtly sweet, flat patties were chewy soft inside with a touch of discernibly lotus creaminess.

The Hunan set and a la carte menus will be served for lunch and dinner at Chynna throughout the promotional period. For reservations, call Hilton Kuala Lumpur, tel: 03 2264 2596.

Come the holy Ramadhan month, diners are invited to buka puasa with THE CHEFS - Cuisine, Hospitality Experience & Food Showcase at Berjaya Hotels &Resorts. Naturally, the spotlight is also on the real chefs who will work tirelessly behind and in front of the scene throughout the month; cooking up a storm of epic buka puasa feasts.

Spearheading the culinary battalion are seven main culinary aces of Berjaya Times Square KL:
Executive Chef Tang Chee Keong, Malay Cuisine Chef Mohamad Yusoff Abdul Hamid, Chinese Cuisine Chef Kwan Siew Leun, Indian Cuisine Chef Gogula Kumar, Thai Cuisine Chef Thitikorn Chenwitchu, Western Classic Fine DiningCuisine Chef Valmurugan s/o Subramaniam and Pastry Chef John Wong.Together this collective force will deliver 200 dishes nightly, samplings of which we savoured during the sneak media preview recently.

Also keep your eyes peeled for their signature dishes in the extensive buffet spread. Chef Mohd Yusoff will tout his prawn star dish of Sambal Udang Galah (pix above) while Chef Keong teases with tender slices of Honey Glazed Duck Breast on Sautéed Potatoes.

Competing for attention in the lavish spread would be notable gems such as Nandu Kari (Indian crab curry by Chef Kumar), creamy and robust Thai green curry (a signature of Chef Thitikorn), an assortment of poached seafood on ice and traditional Hari Raya delicacies of lemang, ketupat palas with chicken and beef serunding among others.

I was over the moon to find Satar - delish grilled fish paste scented with aromatic spices wrapped in pyramid-shaped banana leaf parcels which brought back memories of East Coast food jaunts. This is also the best time to feast on otak-otak, curried prawns in turmeric and chilli, fried tempe with crispy anchovies and chilli and a wide selection of typical Malay kerabu.

One must marvel at the rich repertoire of herbs and spices used to rustle up our local kerabu salads. Also it's a nifty way of using leftover ingredients, transforming them into appetising dishes based on the 'waste not want not' principle. For contrasting textures and a different flavour spectrum, I recommend going for the Mediterranean/Mid-Eastern starters with couscous, eggplant, tomatoes, chickpeas, feta and pine nuts.

Seafood fans will find the many prawn and shellfish main courses making a big splash with them. Chef Val's Baked Oysters with Mornay Sauce and Chef Kwan's Fried Tiger Prawns with Salted Egg Yolks & Oats will be part of the tempting line-up so make sure you make a beeline for these.

Those who wish to break bread will be keen to sample local and Middle Eastern versions. My choice picks include murtabak with minced chicken filling, prepared hot off the grill and some pillowy-soft spiced meat floss buns.

Of course, the key crowd-puller is roast whole lamb with aromatic briyani rice. You can also slurp up some laksam (East Coast's version of noodles in tangy, creamy fish-based gravy), load up on rendang, hawker's style fried oyster omelette (pix below) and other main courses.

Drinks are included as part of the buka puasa buffet. Again you'd be spoiled for choice as the wide range covers hot and cold beverages. If you're a sweet-toothed person, the sweet treats are guaranteed to give you a super sugar rush.

Again the trick here is to be selective. I'd say go for the Thai waterchestnuts in coconut cream, the little choc-covered choux buns, skewers of fruits dipped in melted choc, durian mousse cake, cendol jelly and fruit flan.

Live Keroncong music performances will be featured during the ‘Ramadan with THE CHEFS’ promotion at Big Apple Restaurant from 18 June till 17 July 2015, 6.30pm to 10.30pm. Priced at RM138 nett per adult and RM68 nett for children aged 5 – 12 years, Early Bird Vouchers are priced at RM100 nett per adult and RM50 nett for children aged 5 – 12 years - available from now until 30 June 2015.

For reservations or enquiries, contact BERJAYA TIMES SQUARE KL, tel: 03-2117 8000.

All men must eat...in the case of ladies, it should be scones ;)) especially those baked by Ong Mei Lean at Two Scones One Cup. Ong's love for baking started in high school and has never waned after she went abroad. Her deep-seated passion for baking continues today and now, the delicious results of her passion and skills has led to the opening of 2 Scones 1 Cup.

The spacious corner shop in Section 17 PJ is shielded on one side by a bank of lush greenery, evoking soothing surrounds for the café patrons seated inside. Although barely a month old, Two Scones One Cup is run by Ong’s youthful partners - a bunch of school mates and close friends who keep everything in ship-shape order.

True to the outlet’s catchy name, you'd find 3-5 types of scones here to tickle your fancy. From original to variations of green tea, cranberry and raisins, savoury ones like thyme &cheese will be in the pipeline too. An order of two Sconescosts RM9 with your choice of jam and clotted cream or butter. If you wish, there's also butter and kaya available.

Airy light, moist yet delicately crumbly, the scones come with jam & real clotted cream just like a typical English cream tea. We were surprised to find the green tea scones more amiable than they look; the tea’s mildly astringent finish blunting the scones' richness.

The Weekend Tea Set priced at RM 49.90 is ample enough for two to kick back and while away a languid afternoon. You get a tiered tray of scones with jam & clotted cream, macarons, 3 types of cakes and triangle cut sandwiches.

Special mention must be made of the delicious old-school cakes sold here: carrot cake, buttery rich marble cake and orange cake. Except for the thin coat of cream cheese topping on the carrot cake, these tea cakes are swoonworthy without overload of icing, frosting or frills.

We love the Victoria kaya cake – a hybrid creation inspired by the Victoria sponge and those retro sliced cake sold by the itinerant roti man on motorcycle who plied our neighbourhoods. Waves of nostalgia hit us as we nibbled on the heavenly dual butter and rose flavoured butter cake sandwiched with kaya.

Hankering for some hearty savoury servings? We’d recommend the super-sedap Nasi Goreng Kampung (RM8.90) – a surefire crowd pleaser brimming with seafood and egg that won’t hurt the pocket too much. The side dish of sambal is wickedly piquant with punchy heat.

Western inclined tastebuds may prefer Tuna Croissant Sandwich (RM8.90); buttery-flaky croissant packed with creamy tuna filling and fresh lettuce. It's not usually on my hit list but this version caught us by surprise as the tuna filling with honey mustard vinaigrette is more than palatable.

Want different nibbles on a plate? Then the Mix Platter (RM17.90) will meet finicky eaters' fancy for variety with chicken wings, fried calamari rings, sausages and fries thrown into the equation.

Youngsters would enjoy Spicy Cream with Seafood Spaghetti (RM16.90) - pasta and seafood tossed in mildly creamy sauce spiked with occasional bursts of dried chilli hotness coming through. The pasta was perfectly al dente spaghetti and the mercifully light carbonara-like sauce embellished with fresh springy prawns, lala and squid.

Western-inclined diners can look forward to several meaty options including Chicken Chop (RM15.90), Lamb Rack (RM24.90) and Salmon Steak (RM29.90). Best of the lot has to be the slab of crisp-skinned chicken. For the lamb and salmon, remember to inform the waitstaff how you'd like them done (medium is best) at the point of order.

The final decadent treat to look forward to is Chocolate Brownie with Ice Cream (RM8.50)...a marvellous pairing of hot and cold with warm where moist chocolatey cake meets cool vanilla ice cream. What else is there to do but to keep calm and just eat.

For reservations at TWO SCONES ONE CUP, call tel: 012-613 8200. Address: 627, Jalan 17/8, Petaling Jaya, Selangor.

For most Muslims who observe the day-long fast during the holy month of Ramadhan, the best eats during buka puasa centre on nostalgic kampung dishes harking back to mother’s cooking. The chefs at Chatz Brasserie, ParkRoyal KL aim to bring those beloved flavours alive through the Selera Kampung themed dinner starting 18 June.

This year, 18 types of savoury and sweet porridge will take centrestage at the main buffet. The mainstay is Bubur Lambuk Sayuran - Malay rice porridge with vegetables, mixed local herbs and spices but we found equally tempting variations to savour. You'd do well to go withLobster Porridge, Bubur Menguh Bali, Bubur Isi Ketam, Bubur Kacang Hijau Durian and Pengat Pisang.

Few diners can resist the lure of a whole Barbecued Lamb...but who can blame them as this speciality is hardly prepared at home. That's the best part of a buka puasa buffet - you can easily eat your fill of the tender, mildly gamey meat with black pepper, mushroom and barbecue sauces. Even better, complement the juicy slices with aromatically spiced briyani rice.

Chatz serves up splendid briyani generously scattered with crisp fried shallot, coriander and chunks of spice-marinated chicken to boot alongside fruit pickles, dalcha and papadom. Also try it with heartwarming curries and rich gravy-based dishes from the daily line-up: Ikan Masin Lemak Nenas, Kari Telur Ikan Sentul, Rendang Paru dan Hati, Ayam Kuzi, Daging Kerutub, Udang Lemak Belimbing, Ketam Borlado Nogeri and Sayur Manis Masak Lemak Putih Keledek among others.

Local herbs help to balance protein and carbo overload so remember to get your fair share of Nasi Kerabu and also the plethora of healthy, piquant Ulam such as Daun Selom Pucuk Ubi, Nangka Muda, Pucuk Pegaga and Ulam Raja - staple greens during meal times in most kampungs.

We like the wide range of mixed local salads, pickles and condiments such as Ikan Sepat Masin, Paru Goreng Sambal, Hati Goreng Kicap, Sambal Tempe Berkentang, Pasembor Berlauk with Peanut Gravy, Kerabu Pucuk Paku, Kerabu Ayam Daun Kesom and Kerabu Jantung Pisang.

Marinated a day earlier to ensure the chicken is thoroughly suffused with its flavourful marinademakes the Ayam Percik Iftar a noteworthy dish to partake. Again you can enjoy the moist chook with some briyani rice if desired.

Have a penchant for fried food? Two notable recommendations come to the fore: Ikan Goreng Belanda and Udang Goreng Mamak which tickles your tastebuds with punchy spice accents whilst retaining the inherent sweetness of both the fish and prawns.

A small selection of Western delights such as Hungarian paprika chicken and baked oysters is included to give the expansive parade of buka puasa goodies an international slant. Action stalls dishing up Mee Rebus, Asam Laksa, Prawn Mee and Laksa Johor as well as grilled fish with home-made sauces: asam, kicap pedas and Thai chilli should leave you amply satisfied.

The nostalgic factor is further enhanced with perennial sweet treats nobody tires of eating: Kuih Cara Berlauk, Kuih Seri Muka, Tepung Pelita, Badak Berendam and Kuih Bakar - the perfect conclusion to a typically rustic feast.

‘Ramadhan Selera Kampung’ is available from 18 June to 16 July, from 7:30pm to 10:30pm. Priced at RM128 nett per person from Sunday to Thursday, and RM138 nett per person on Friday and Saturday with unlimited flow of juices and soft drinks. Early birds enjoy a 20% saving with advance payment made before 12 June.

Prior reservation is required. For reservations or enquiries, please call CHATZ BRASSERIE, PARKROYAL KL, tel: 03 2147 0088 or email chatz.prkul@parkroyalhotels.com.

Sang Har Meen (river prawn noodles) was the unlikely show-stealer at The Eatery all-day dining hub at Four Points by Sheraton Puchong. The man responsible for this scrumptious king of hawker’s dish is Executive Chef Yap Kim Hon who heads the newly opened hotel’s overall kitchen operations.

Doused in rich clear sauce strewn with wispy strands of egg similar to kong foo chow or Cantonese fried noodle, the crispy noodle nest has sizable sang har in it, interspersed with sliced ginger and spring onion. Best of all, the noodles had great wok hei – that elusive charred smokiness every Chinese cook worth his salt strives to imbue into their cooking.

It was a nice introduction to The Eatery for us first-time visitors to the hotel. That chef's signature dish is part of the a la carte menu which packs some notable culinary gems. Our jaded palates actually were piqued by the Oriental Hawaiian Pizza featuring a satay-inspired riff on the perennial chicken and pineapple combo. The well-baked thin crust rendition stole our hearts with chunky tomato sauce, melted cheese and sweet onion covering every available surface.

Seared Tuna with Mango - another delicate speciality we enjoyed - is ideal for light eaters or as a starter to whet the appetite. Served in bite-size squares on a slate platter with fresh arugula, the cubed mango atop meaty slices of lightly seared tuna lent the morsels some fruity sweetness with subtle acidity.

If you're not in the mood for lavish buffets, try Chef Yap's tried-and-tested Salmon with Pasta. A well-acquitted dish which has al dente tomato sauce-laced spaghetti teamed with a slab of grilled salmon boasting a perfectly pink centre.

Yap came with impeccable credentials too as he was personal chef to F1 luminaries such as Michael Schumacher, Kimi Raikkonen and David Coulthard among others when they were in Malaysia for the Grand Prix season in 2006 & 2007.

The affable chef also takes great pride in leading his team to cook up a storm daily - The Eatery's buffet spreads bear apt testaments to their efforts. Friday and Saturday nights are Seafood and Grill Buffet (RM92+ per person) so seafood lovers should dive in on those nights for their fill of oceanic delights.

From robust seafood tom yum and mini salmon roulade to assorted shellfish and crustaceans on ice, you'd find plenty of fish and seafood catches in the palate-pleasing parade, leaving you spoiled for choice.

Fromage fans will swoon over the good cheese board with all the requisite condiments. My personal choice picks ranged from crisp bruschetta and dim sum morsels to fresh salads and mini servings of dainty dessert.

Most all-day dining restos now flaunt live cooking stations and The Eatery is no different.

You can get the chefs to prepare a bowl of piping hot noodles for you or stir-fry selected dishes or carve slices of roast beef...interactivity is now part and parcel of today's dining experience.

Look out for the 'fried' ice cream counter where a chef on duty will whip up cool confections filled with your choice of fruit, candy and nut mixtures. An indulgent treat to revel in, with the various textures and flavours melding in the resultant offering.

No need to beat yourself up on succumbing to sweet treats here. Just go easy and selective as everything comes in sampling portions; be it local kuihs and French pastries.

Decor-wise, the streamlined interior slants towards modern chic with splashes of bright colours, wood accents and muted backlighting.

For reservations at The Eatery, please call tel: 03-5891 8888. FOUR POINTS BY SHERATON PUCHONG is a 249-room hotel located at 1201, Tower 3, Puchong Financial Corporate Centre, Jalan Puter 1/2, Bandar Puteri, Puchong, Selangor.

SELAMAT BERPUASA TO ALL MUSLIM READERS EVERYWHERE

The spice of life commands centrestage for buka puasa at Melting Pot Cafe, Concorde Hotel KL this year. After a whole day of refraining from food and drinks, robust Malay dishes and piquant Nyonya inspired specialities prepared by chefs Rogayah Sharif and Mohd Ridzuan are just the stimulants for buka puasa.

Melaka is famous for its asam pedas so it’s one of the ‘must have’ choices from the Inspirasi Masakan Melaka spread. The red snapper version stands up to the taste test but for a change, I’d recommend the lamb chops and oxtail asam pedas. Loaded with soft but not mushy ladyfingers in the tangy spicy gravy, the delicately gamey meat benefitted greatly from the milieu of bright and aromatic spices used to cook it.

From the salad section, my top pick is crab salad with green mango which has the briny tartness of shredded green mango tempered by chunks of crab meat redolent with hints of the sea. Other notable choices include shrimp &rice noodle salad and roast beef & spinach salad.

The appetiser and starter selection transcends local boundaries - a colourful, palatable and visually pleasing array guaranteed to delight even finicky diners. Unusual gems we savoured from the smorgasbord include seared tuna salad, summer roll, smoked duck breast with mango & asparagus and calamari salad with salsa verde.

Main crowd favourite remains sup gearbox (bone marrow soup) which comes with a straw in the huge bony joint for you to suck up the hearty broth. It goes perfectly well with the Melakan specialities: Portuguese-style spiced ricewith sliced roast beef, ikan siakap cili garam and Nyonya chicken rendang (love the discernible citrusy hints of kaffir lime leaf in the mildly creamy gravy).

A sugar rush awaits over at the dessert counter where the multitude of treats is enough to rival the Mad Hatter's party in lavishness. This is the opportune time to reacquaint yourself with hard to find kuihs so beloved by the Baba Nyonyas.

Besides the wide variety of kuihs, I'd say go for the indulgent bubur jagung and serawa durian & pulut before turning to the mini servings of fruits tartlets, strawberry cream & jelly, tapai pulut or ubi, banana chocolate cake and vanilla madeleines.

The Inspirasi Masakan Melaka buffet dinner is served at RM138 nett per person from 18 June until July 16. Enjoy 15% off the regular price from 18-21 June and July 12-16.

For reservations, please call Melting Pot Cafe, tel: 03-2144 2200 extn 2337 or 2717 2233 (direct line).

COMFORTING CHOICES AT HAWK & FISH

FOR THE LOVE OF PORK AT EPICURO

TOP PICKS FROM TOPSHELF

INTERCONTINENTAL KL PRESENTS KWON-TEMPORARY K-CUISINE

PASTA MANIA AT UNCLE CHILLI'S

RE-WEIL-LING STAY-CATION IN IPOH

UN-BEATO-BLE AGED STEAKS

DELICIOUS WEIL OF A TIME (part 1)

DELICIOUS WEIL OF A TIME (part 2)

HIT THE DECK FOR GREAT FOOD & DRINKS

For reservations at The Deck Gastropub, call tel: 05-208 2228.

THE GALLERY OF GOOD TASTE

JOM BALIK KAMPUNG TO BREAK FAST AT PULLMAN PUTRAJAYA

UNDERGROUND SOCIÉTÉ'S TASTY SECRETS UNCOVERED

BUKA PUASA IN STYLE AT HOTEL EQUATORIAL MELAKA

HOT HITS OF HUNAN AT CHYNNA

BUKA PUASA WITH THE CHEFS AT BERJAYA TIMES SQUARE KL

GAME OF SCONES AT TWO SCONES ONE CUP

CHIT CHATZ OVER 'SELERA KAMPUNG'

TEMPTING DISCOVERIES FROM THE EATERY

'MASAKAN MELAKA' INSPIRATIONS AT MELTING POT CAFE