Din Tai Fung in e@curve is the fourth outlet of this restaurant in Malaysia. Some facts on this restaurant: it's a Michelin Star restaurant, ranked top 10 restaurants by the NY Times and it has franchises in Indonesia, Japan, Singapore, Australia, Thailand and many more. Bf and I had our lunch here one afternoon after movie. That's Loh Hon Guo drink in the background and homemade barley in front. The Loh Hon Guo drink is indeed rich in flavour of each respective ingredient used while the homemade barley is as good as the former. However, I think it should be renamed as homemade barley lemon Above is the Dried Mustard Green & Pork La Mian. The la mian here is very springy and tasty, with the generous portion of
dried mustard greens and pork slices, it serves as a satisfying main course for 2 persons. How could one ever thought of the combinations of 2 simple ingredients can make the la mian more flavourful right?

Of course, we didn't forget their house specialty - Xiao Long Bao. There are several varieties of Xiao Long Bao being served here, namely Pork, Crab Meat, Chicken and Truffle. Apparently, each Xiao Long Bao here has at least 18 folds and the skin is thin yet firm translucent. You have to carefully lift it up onto your spoon, make a small hole on top of the bao and savour the soup before enjoying the bao slowly. The reason why the soup inside should be eaten first is to prevent you burn your tongue as it will be hot (Xiao Long Bao here is freshly made upon order!). The amount of soup is just right and the fillings are too salty either. Anyhow, I thought the skin here is slight thicker than the ones i ate at Dragon-i, and I prefer thinner skins.

Oh, I've gotta praise the waitresses here for their great service!

I like sweet corn and soya bean. Thus, I was delighted when I learnt about this creation from Buddy Soy Smoothies which is called the Sweet Corn Smoothie. I was observing how the worker at the stall prepared my drink; he put ice cubes + sweet corns + some white powder and juice into the blender and worked his magic. I’ve had no idea what the juice (definitely not soya milk) and the powder are, but I suppose they provide the soya milk flavour to the smoothie. The smoothie is smooth and definitely sweet. As you can see, sweet corns are also added in the final preparation to give off an extra taste and texture to the smoothie. Customers can also add on brown or white sugar according to their preferences but the default taste is already perfect to me. It’s a very cooling and yummy smoothie suitable on a hot afternoon.

I stumbled upon this Japanese restaurant when my friend was driving me around The Strand area deciding where to have our late dinner. It was pretty late at night already and we didn’t want to waste more time looking for the restaurant so we settled down at Karaage Japan.Not only that this restaurant is clean, it also has a relaxing atmosphere infused with a touch of Japanese culture. It seems that set lunch is also available here at a very reasonable price of RM9.90.The karaage here is categorized into chicken, fish and seafood. For chicken and fish, there are different flavours. For chicken, there is Hokaido Zangi, Tokyo Teriyaki Chicken, Nagoya Tebasaki,Osaka Negi Sauce, Miyazaki Chicken Nanban and others. As for fish, there is Thai Chili, Tokyo Teriyaki Sauce, Oita Chili, Lemon Butter, Miyazaki Tartar etc. You can either have karaage only or with rice, with your options of how many grams you want your karaage to be (200g, 250g & 300g).This is the Chicken Okinawa Pepper Salt with rice (RM13.50 for 200g). Karaage is deep fried perfectly and it’s not too oily. I was in love with this dish - boneless chicken pieces sprinkled with pepper and salt. Crispy on the outside, tender on the inside with appropriate flavouring! Too much of fried stuff isn’t good for the body so I ordered a cup of hot honey lemon to go with my meal. Satisfying dinner indeed!

Seafood is one of the many reasons why I love going back to my hometown, Kuala Selangor. Every time I go back, I’ll visit this restaurant, commonly known as “Restaurant Ah Zui” by the locals. Crab porridge is one of the recommended dishes here. Depending on how many persons there are, the restaurant will prepare the porridge with the appropriate amount of crabs. Don’t you crave for the delicious looking porridge after seeing the picture above? The porridge is sweet due to the crabs and one shall not worry about the “fishy” (or “crabby”?) smell at all because the crabs used are absolutely fresh. The ginger slices in porridge make it even more fragrant. Next up, it’s the clams in ginger and onion sauce. Again, I have to stress that seafood here is fresh. Thus, even if the clams are cooked in a sauce that tastes milder than spicy ones, there is no muddy smell. On the contrary, the sauce brings out the freshness of clams. Since the sauce is also flavourful as it’s been cooked with clams, I like to eat my rice together with the sauce

This is the Taiwanese Style Salted Crispy Chicken 盐酥鸡, which is one of the chef's recommendation in Xian Ding Wei. It's categorized as snacks on the menu but I had it for my main course, with rice of course. Basically it's small chunks of chicken pieces fried to crispy perfection, and then sprinkled with pepper, salt and chili powder. In terms of taste, it's quite similar to chicken cutlet from Shilin XXL chicken.

The reason why I had them with rice is because if these snacks are to be eaten on their own, they could be too salty due to the salt. Make sure you drink lots of water after eating this (or beer? I think they go well with each other )