Peanut butter is my personal favorite. Now that Wondermilk incorporates it into its range of cupcakes, what are the reasons for me not to try? As usual, the texture of its cupcake did not fail me and on par with many cupcakes I have tried. It was very rich, be it the cake or the frosting. The nuts on top just added more crunch into it.

For a place that is popular because of their good porky offerings, their braised cajun beef ribs are really out of this world.

The ribs are super soft and tender, and oozing with BBQ flavours. The serving size is huge, and the mash is also a lot.

There is a difference between a burger that one can hold with both hands to eat and those you need a knife and fork. The latter type in my opinion is an open face meat patty sandwich. I was taken aback by now what I personally consider one of my fav place for a traditional 200 gram prime beef burger. The freshness of the veg was not filtered. Natural as it is - bright red tomatoes and healthy green. The sauce was not flooded that it messes you up. The patty; the most important part was it has that steak beef after taste and not like some with the tasteless binders (you are chewing at breadcrumbs or starch) and what took it home was after my first bite and placed the burger back on the plate, the juice was just oozing out. Beautiful sight. Decadent.

This is a bit of a fancy place for Malay food, yet their satay is still true to heart. Both chicken and beef are tender, despite my initial apprehension against it. The satay sauce was super nutty and aromatic - more so than most places. The larger-than-average size is also very pleasing, and I thoroughly enjoy the fact that the satay is mostly without that offending chunk of fat that usually comes standard.

Is your idea of spaghetti carbonara one of cream sauce and beed bacon? If so, my friend, I'm afraid you have been a victim of both American and Malaysian bastardizations of dish too often defiled.

Carbonara, in its purest form, has no cream at all. That's right! Instead, it's egg yolk and cheese that forms the "cream" sauce. Too few places do it this way, and fewer still do it well.To my surprise, one of the better places to have this isn't in a fancy Italian restaurant, but a cosy little coffee place nestled in a quiet and almost unnoticed corner of Bandar Utama. Everything in this carbonara is the way it should be - al dente pasta; thick and rich sauce; and lashings of bacon - unadulterated by the notion of "beef bacon" (which is adulterous to say the least).

While the pricing of this dish isn't cheap for a little cafe, it's cheaper than its posh counterparts, and stands equal if not better. My only real complaint is that perhaps there's too much pasta for the bacon (or too little bacon for the pasta?).

Yes, I always need more pork.