I've been craving for the mango sticky rice ever since my last visit, so I decided to visit this restaurant again with the bf for dinner.

They have introduced several new dishes, namely pandan chicken, assam fish, red curry chicken wings, jungle minced pork wrap and many others. Among them, this particular dish called pork balls caught my attention. About 10 pork balls were served and they were topped with fried garlic, pork lards and olive oil. Smelled very good and of course tasted delicious as well. The meat was juicy and tender but somehow lacked the "bouncy" texture. See that chili sauce that was served along with the pork balls? Best to dip the balls into the sauce before eating because it did affect the taste This is the tofu soup. Minced pork and tofu slices in chicken soup. Nothing extraordinary about this soup; taste was rather mild as I couldn't tell if it was chicken soup or not. However, ingredients were quite a lot in the soup. Can be ordered if you do not want to have tom yum soup.

Here's another 2 dishes which I ordered at Din Tai Fung.Above is the Baby Green Beans with Minced Pork. The baby green beans were slightly stirred fried hence they were crunchy and still had a raw texture. The addition of minced pork and dried shrimp (even though this wasn't included in the name of the dish but I was quite sure I saw some of them) were flavourful and slightly salty and therefore they complimented the green beans that were rather tasteless perfectly. Next up is the Mushroom Vegetarian Dumpling. This dumpling consists of black fungus, dried mushroom, dried bean curd, water chestnut, vermicelli, baby cabbage. All these ingredients were chopped finely and mixed with vegetable oil together, then wrapped in the dough and steamed until cook. As the name implies, these dumplings were more healthy and tasted very fresh due to the vegetables used. Since the taste was very mild and less flavourful than the Xiao Long Bao, some people may not like this dish but I enjoyed eating such plain yet healthy dumplings.

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 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!

Weather has been terrible lately and since I was lucky enough to find a parking nearby Chatime store in Kota Damansara (the traffic there is really bad, trust me), I went down and bought myself a regular cup of Longan & Red Date Juice at the price of RM4.90.The menu of Chatime is extensive and consists of several categories, they are Mellow Milk Tea series, Fresh Tea series, Coffee series, Chatime Special Mix series, Oriental Pop Tea series, QQ Jelly series, Energetic Healthy Juice series and last but not least, Smoothie series.I find my drink to be refreshing enough and I could taste both the flavour of longan and red date in it. However, the taste of longan is slightly weird. To me, it resembles the taste of raw cucumber juice. Bits of dried longan and red dates are included too. All in all, it’s good to have this drink on a hot day as it’s considered healthier than other series.