So basically, ravioli is just dumplings from another region. Typically, the Chinese version in a similar serving size would cost perhaps RM5-10 at most, but this one is RM50.

Made of gold? Almost. Super rich, juicy and tasty minced Wagyu beef, wrapped in durum wheat flour skin, with freshly-shaved parmesan and black truffles.

The flavours were rich, creamy, and earthy - so much so that even this small portion satisfied and filled me up properly!

My favorite appetizer from Prego is their roasted portobello mushrooms with goats cheese. The extra milky and slightly sweet goat's cheese goes extremely well with the earthy and smokey flavours of the juicy roasted portobellos. The portion may seem small, but the flavours are so rich, you'll be full sooner than you expect. This is one of my most frequently ordered items at Prego.

Wanting some dessert on a weekend afternoon, we decided to try some of AJ's offerings at his restaurant.The pulut with serawa durian is really good. Well, I'm not so much a fan of the pulut (I just don't enjoy Malay pulut that much), but I loved the serawa durian, which was very thick, creamy, and sweet. The sweetness wasn't overwhelming, as AJ likes to keep it moderately sweet, and the durian fibres were abundant.The cekodok pisang is also good. Less oily that the average, but not as rich with banana as my mother's; but we loved.Invariably, I just have to have my sirap bandung here. It's so unbelievably milky and refreshing. One glass is never enough, but I just have to stop at one, for the sake of my waistline, and to save two and a half bucks

I absolutely love the stuffed jalapenos at Urban Spoon. Stuffed with cream cheese, breaded, and deep fried, the outside is cripsy but not oily; and the jalapano is softened and sweetened by the heat, but still retains its potent heat that slowly creeps up on your throat when you're eating it. The cream cheese gives a rich, creamy flavour that also serves to nullify some of the creeping heat.The carrot and orange soup tastes nothing like it sounds (thankfully!). The texture of the fibrous carrot combined with the sweetness of the orange makes it an interesting base for some juicy shrimp and cabbages. It is savoury and does not taste like any fruit at all (not even the orange - just the sweetness and acidity is there).

I normally don't order fish from a western menu, but I was told that this cod is a must-try and a best-seller. When I tried it, I was convinced. The cod is nicely seared, topped off with chicken floss and served on a bed of grilled vegetables.

What makes it stand out is the sauce. The sauce is made of lots of ingredients, but I could identify balsamic vineger, cinnamon, and some hints of spices here and there. The result is an aromatically sweet sauce with subtle notes coming from plenty of herbs and spices. The contribution of flavour from cinnamon is noticeable, and is perhaps the most important ingredient in making this cod dish pop.