If you love fish head noodle, this is the place to try it. The version here is served in claypot and as the name suggests, chinese wine is added to the soup. This made it smell aromatic and tasted really creamy from the use of evaporated milk. The ingredients that came with the vermicelli noodles are fried fish head slices, tomatoes, ginger, salted vegetables and yam which is my favourite. The broth were not too creamy and the wine made it a really heady combination. It tasted both sweet and sourish due to the tomatoes and salted vegetables and the ginger just gave it more kick. The deep fried fish slices were still moist and tender and the yam slices were soft and breaks upon cutting. It was all such a great combination that this is one fish head noodle that I do not mind coming back again and again. Portions are big enough for 2 - 3 persons and it costs RM18 per pot.

Since I am a coffee lover, it is just a matter of time before I find myself in this nice cafe which is known for good coffee. One of my recommendation will be the Espresso Freddo, which is a double espresso from the illy coffee blend, which is served chilled om a nice wide mouthed glass. Although it was a strong brew, the coffee tasted smooth with no aftertaste as the case may be if it was not freshly brewed. And the coffee tasted great too with a bit of sugar added which is what I wanted as I like my coffee strong.

The Sarawak Laksa stall at this foodcourt serves one of the best version of this local favourite from Sarawak. I love the curry broth which is from special sarawak belacan - it is not as spicy but has such a nice aroma because they mix assam, lemon grass and coconut milk in as well. And the condiments of prawns slices, chicken strips and fried egg pieces which has absorbed the broth tastes really well flavoured. I like the smooth and thick texture of the soup which is just the right level of spicyness not so much that I can't enjoy it.

Whenever I crave for some good old beef noodles, I would head to Soong Kee for some because this restaurant has been around since before the country's Independence. I guess they perfected the recipe for beef noodles because today they are still going strong and have moved from a side walk shop into a shoplot.

I always ordered the dry noodles which comes with minced beef on the noodles and served with a couple of strands of green vegetables for garnishing. And of course not forgetting the beef balls which comes with soup. Their noodles must be handmade because their texture is springy and does not have the chemical aftertaste of some. Of course the minced beef is what gives the noodle extra taste with its special marinate which is full of spices. And I really love the beef balls here which are also very springy and it is a real pleasure chewing into each piece with the meat well marinated to give just the right flavour and super delicious. Some food are worth visiting again and again.

One of the noodles I tried at this coffee shop is their Beef Cartilage Tendon Noodle. I think cartilage tendon is an acquired taste. It tastes a bit like fat but it is actually a part of the tendon which gets tender after hours of braising. And it is good for health too as it contains collagen.

The version here is pretty decent but I would have preferred a bit more meat with the cartilage which is usually the case as you can't very well have noodles with just cartilage. Overall, the taste is super tender and soft like biting into bones that have turned cut soft. That was exactly how it tasted. And the soup that comes with it has salted vegetables in it giving it a hint of sour taste that goes really well with the noodles. I had the dry version so the noodles were drizzled with sesame oil and garnished with taugeh and ikan bilis. The noodles were moist enough due to the oil and tasted quite appetizing.