Visiting a suburban bakery, satisfactorily stocked with doughy delights. Kota Damansara's Bonjour Garden, which features fountains and ferns for a striking setting. Supervised by Kobe-born, Paris-polished master baker Yukichi Matsubara (formerly of The Loaf), Bonjour offers everything from custard-filled buns to pastries topped with Gula Melaka, but we only had space for sourdough. Not bad, but not entirely representative of Bonjour's capabilities. Fancy ordering breakfast at 9pm? Bonjour's rise-and-shine sets, complete with chicken sausages, eggs, baked beans and thick slices of bread, remain available through nightfall. Hot meals are on the menu too, ranging from steaks to fish and chips. Prices are reasonable _ not cheap but comfortably far from extravagant. Bonjour also has a kiosk that's operating at Isetan 1 Utama's Eat Paradise through Sept. 30, so that's another avenue to check out Matsubara's creations.

Rock us again, Amadeus! Sachertorte, the classic Austrian creation of choc sponge cake, apricot jam and dark choc icing. Something somewhat special: orange-spiked tiramisu, for a trumpet blast of tangy flavor. If chocolate be the food of love, eat on: Ferrero Rocher-topped dark-and-white-choc cake with custard cream layers. Also unique: sweet, honey-laced grappa, for a pitch-perfect coda to the evening.

Rock us again, Amadeus! A harmonious combo: poached egg, grilled asparagus and Hollandaise sauce. Staying in tune with our fowl mood: rustic-looking duck terrine mixed with pistachios. Duck confit. Too many renditions elsewhere are stringy or shrilly salty, so we always appreciate one that hits the right notes, like Amadeus' does. A chorus of cocktails: Amadeus Delight (vodka, gin, apricot brandy, sweet and sour, lemon juice) and Mozart (vodka, southern comfort, amaretto, orange juice, grenadine).

Lan Je has outlets in Subang (the one we visited), Rawang, Balakong, Kota Damansara, Desa Aman Puri and Taman Lensen. Cuttlefish with celery, alongside gravy-soaked tofu, both respectable enough to order. Skip the non-seafood snacks though: the sui kow is OK but unmemorable, while the sweet-sour chicken balls are a little too starchy. Lan Je is a no-pork eatery. Wrapping up this comprehensive look at Lan Je's menu with greens, from kangkung with garlic and sweet potato leaves with bean curd sauce to bitter gourd with eggs and four-angled beans with belacan.

Lan Je has outlets in Subang (the one we visited), Rawang, Balakong, Kota Damansara, Desa Aman Puri and Taman Lensen. The "one fish for one person" principle is Lan Je's method of coaxing customers not to share their steamed tilapia, enticing many with the relatively low price of about RM16 per plate. Garlic and ginger combine with fresh fish and fermented bean sauce for a satisfying treat. Specify whether cili padi should be incorporated or not; we had both the spicy and non-spicy varieties, but ended up scraping away most of the chilies. More ginger (so much, really!) to partner with prawns (RM20 for a half-kilo).