Gelatomio is originated from Italy, with its tagline of "the Italian way of icy sweet treat". It serves more than 50 flavours of gelato, as well as other ice cream cakes, smoothies and shakes.A small cup like this costs me more than RM10, but the quality is very promising. It does not melt easily and I love the mango flavour the most! It is sweet and slightly sour, complements well with the original vanilla flavour. The texture is quite smooth and it is produced fresh daily. Delicious!

Kites is the coffee house of the hotel, serving all-day buffet. The contemporary interior of the restaurant is a perfect setting for a relaxed, casual atmosphere. Briyani

There’s always an option for vegetarian lovers. A simple bowlful of rice is enough to boast the goodness of the extraordinary Indian spices. It is simply light and fluffy, well-infused with unique sweet taste.Mahi Sarsom Wali

Another item on the Mughlai menu shines as the star of the night! According to the chef, the slices of king fish are smeared in rich mustard paste and then cooked with intensely fragrant spices.

I'm totally smitten with the mild and rewarding curry. It is light and sweet with added hints of mild spiciness. The freshness of the fish is revealed through its flaky flesh, so delicious when dip into this exotic curry.

Targeted for family, Xiang Fu Xiang Cheng Restaurant provides a cozy Chinese decorated dining are along with soothing warm tones. The ambiance here is really inviting, and most suits the mood of Chinese New Year (Will visit this place during festive season too!).

Chef Liu, who is from China, is specializing in cooking home-cooked Hunan dishes, and therefore the menu here features a mix of 70% Hunan Cuisine and 30% of Cantonese Cuisine. Century Egg in Sauce (凉拌皮蛋) @ RM15

I'm totally smitten with the cold dish of the day, century egg dipped in sour and spicy sauce. This homemade sauce mainly consists of vinegar, soy sauce and peppercorn. The spiciness here is still acceptable, but it serves a good starter to tantalize the taste buds. The egg is very crunchy and I love the peppercorns in it to spice up the dish! Lovely.

Tong Pak Fu at Mid Valley has a very large outlet. It is quite spacious and crowded most of the time during weekends. I realise that Tong Pak Fu does not only serve desserts, but also some local snacks and bites.Curry Fish Balls (咖喱鱼蛋) @ RM6.80

I find the desserts too light and want something more filling, and the savoury menu caters for my needs! The fish balls are of ping pong ball size, each very bouncy and well-infused with rich curry aroma! It is sweet and spicy, with very chewy texture.Braised Sweet Soy Chicken Wings (卤水雞翼) @ RM7.80

The sauce is quite dilute, but very well-immersed into the chicken. Not overly salty, and I enjoy it. The chicken is juicy but it is served quite cold, so the taste is just so-so only.

I find that Tong Pak Fu is the best place for hot desserts because they do not use sweetener at all. Everything here is just mild in sweetness and good for all.Black Sesame Cream

Without delay, we manage to grab the last few seats available and I'm the first to order my favourite black sesame cream. It is very thick, almost glue-like. Fine and smooth, its sweetness is not cloying at all.Black Glutinous Rice Cream with Coconut Milk

More often than that, I have powdery paste, but this is a smooth, black glutinous rice cream with chunkiness along with the aromatic coconut milk. So rich in natural flavours with no sweetener at all. Thumbs up!