Most gelato places serve their gelato in scoops. Loco Gelato does it differently, though - they serve theirs by just filling up the cup accordingly. I would think that it serves a purpose - the gelato's texture doesn't suit a scooper; it sort of resembles peanut butter, and I've never seen peanut butter served in a scooper before.

For 9 bucks, we get an option of a mix of 2 flavours. We opted for dolce latte (translation: sweet milk) and another flavour which I can't remember. Basically, dolce latte tasted like caramel, except milkier. Imagine sweetened condensed milk, except with a more caramel-like sweetness.

Definitely one of the better gelatos out there.

My first time trying Snowflake, I didn't like it. I had picked the "Best Seller" which I thought tasted plain and boring. Between the two of us, we couldn't even finish a bowl.

Now, it's one of my favourite dessert places, because they introduced a seasonal item - Sesame Sensation - which has been such a big hit that it became part of the permanent menu.

I only go to Snowflake because of this one dessert and nothing else. The shaved peanut ice tastes just like peanut butter when it melts a little, and doesn't turn watery. The starchy black sesame malls have a silky yet firm texture, and has a mild nutty flavour from the sesame, though I wish it were stronger.

The red beans gives an added dimension of heavy sweet flavour, while the starchy pearls give it the wet, smooth texture that the dessert needs.

Every morning before stepping into the office, I would stop by Boost Juice Bars to grab my breakfast. I would order a Brekkie To Gogo and have it as I walk 10 minutes to the office.

It is made with banana, low-fat milk, their signature frozen vanilla yoghurt (which tastes like ice cream!), muesli, and honey. At 550ml for the original (large) size, it's just the right size for a power breakfast.

It's like eating ice cream for breakfast - cold, creamy, rich, and filling. The muesli gives it a fibre and flavour boost, while the honey makes it delightfully sweet (and is actually quite good for you, despite the fact that it's really just another form of sugar).

It usually lasts me well into lunch hour.

I've always been a fan of char siew; and unlike most people, I like mine lean. I never liked the bouncy fat on my char siew. However, when I tried the half-fat-half-lean char siew at this restaurant (almost forcefully), I fell in love (or maybe it was lust?).The char siew texture and sensations resembled that of eating a moist chocolate cake, except it tasted like glorious pork - sweet, extremely savoury, and melty. Too overpoweringly flavourful to consume on its own, I find that it goes extremely well with their milder hakka noodles, which is served with fish flakes (to give it a nice aroma) and your choice of either char siew or minced pork (I would go for the char siew).

Wash it all down with sour plum lime juice (which is done quite well here - thick and intense with sweetness and sourness).

Best time to drop by is between 11am and 12.30pm - any later and they might run out of the lovely toasted and roasted char siew.

I've never really been a fan of siew yoke, particularly because of the thick layer of rubbery fat, and the dry meat; but Kuala Lipis noodles have converted me.

The siew yoke is made ribeye instead of belly meat, and has much better marbling. This makes the meat tender and flavourful. The naturally sweet-salty flavours of the pork are very distinct in their siew yoke, and the crackly crispy skin further makes the experience unforgettable.

I find that the noodles go great with the siew yoke, but it's even better with char siew, as it balances out the flavours very well.