I have discovered a lovely combination of flavours at Gelatomio! Black sesame on top of rum crunch.

The rich, nutty black sesame is earthy and complex; while the crunch rum is fragrantly coconutty and creamily sweet. The combination of the two different types of sweetness and two different types of creaminess.

Nowadays I would only buy some on the days when they have both flavours (which is random).

This is one of the better char siew places out there - the char siew was chunky, and moist with all the melted fat. The skin is sticky and very melty. Strong aroma of pork fat and honey sweetness. The char siew sticks to the plate as you pick it up, and sticks to your waistline and you eat it.

One of the better Italian restaurants that I've been to, Delucca's pizza fares pretty well against the competition. Prawn, chilli, anchovies and scallion make for a great balance of flavours. Juicy prawns go incredibly well with chilli, as we Malaysians know all too well; while salty anchovies make it taste more Italian and pizza-like and less like sambal udang.

Pizza base is thin and crispy, though maybe a tiny bit dry; which is a common problem for wood-fired pizza (a fair trade-off). I find it difficult not to thoroughly enjoy this pizza with every cheesy, sweet, salty, sour, spicy bite.

Ladies and gentlemen, I have found the best pasta in KL. Well, at least it's one of the best I've tried to date. A rather unconventional pasta - the tagliatelle with goat braised in milk is absolutely divine.

The goat (mutton) is tender and creamy (with milk instead of cream). The taste is somewhere between cheesy, milky and creamy (it's all dairy after all). The amount of pasta is scaled down to the amount of meat, which is perfect.

Not the hugest portion, but it's so rich that a little is a lot. One thing I've learned about good Italian food is that you don't really need a lot of they make it rich.

Love the yumminess of ramen pork broth but don't wanna pay the steep price? Come on down to Jalan Batai for the pork noodles - it's the most intensely rich pork broth you can find in an inexpensive coffee shop. The broth is salty from pork, and the additional pork lard just makes it explode.

When asked for extra egg, nod excitedly - it thickens the broth and gives that extra "sauce" to your noodles when you break the runny yolk. The amount of pork is generous, and I always nod when the boss suggests to add anything extra like pork balls. More pork equals happier breakfast. Fact.My favourite combination of noodles is dry hor fun. The hor fun is soft, fine, and silky and holds the sauce very well. The sauce itself is salty, sweet, and has a hint of aroma that most places don't. I can't put my finger on what it is though. Perhaps is the scent of a happy weekend breakfast.

I'm never sad after eating this for breakfast.