... returning to MyBurgerLab, where some of the Klang Valley's tastiest beef burgers can be had. No, they're not Wagyu-grade, but they're still wonderful. Brace yourself for a bit of a wait at peak hours. It might take thirty minutes, but hey, folks who want burgers in a hurry have numerous other options. We tried a trio of MyBurgerLab's charcoal-bun bovine beauties, including "The Hangover" (RM16), topped with hash brown, maple syrup and shiitake and enoki mushrooms. Satisfyingly hearty, but when we contemplated this burger's name, we wondered whether we were the restaurant's only patrons legally old enough to drink. Say Cheese 2 (RM17), with a double patty and double slices of sharp cheddar for (wait for it) double the pleasure! A Beautiful Mess (RM18), the most expensive and expansive burger here, with a smashed patty partnered with a portobello mushroom and sunny-side-up. Impossible to eat like a gentleman, but it's one fine mess. MyBurgerLab is a pork-free eatery that serves no liquor, but burgers taste better with booze, so ask the friendly service team here for a disposable Pepsi cup and pour some red wine into it. Or maybe not _ we gulped this without permission, for which we are deeply ashamed. MyBurgerLab might be PJ's busiest eatery this week, thanks to a largely college-age crowd; it opens at 5pm (except on its Monday rest day), but it sometimes finishes its entire stock of some 150 burgers by 9pm, two hours before it's supposed to close.

Opened by the operators of The Warehouse and Ril's Steakhouse, Black and White Kopitiam offers mainly Malaysian fare less than a ten-minute walk from KLCC. The fried rice looks good and tastes fine, but at RM10.90++, it seems rather expensive. Ditto for the mee rebus (RM7.90++); Black and White's menu is compact, but its offerings nevertheless range from nasi lemak to banana peanut butter toast, sup ekor to Hainanese chicken chop. Ori's 'bo kho' (RM12.90) can probably be skipped. Tender beef and fresh leaves, but the stew on the whole could be a little less watery and a lot more flavorsome. Brilliant opening hours: Black and White only closes for three hours everyday.

Some nice touches in the decor, as can be expected from the folks of The Warehouse.

Yam puffs, brilliantly soft and buttery, with pine nuts for extra bite.'Rolling In The Drip' _ beef steaks wrapped around cheese and mushrooms. Meaty and savory, this might have hardcore carnivores rolling with glee.It's impossible to decide what to order here: the chicken mushroom pie might sound ordinary, but it's lovingly crafted in a huge bowl, packed with tender thigh meat, button and oyster mushrooms, chili and kaffir leaves, sealed with lemon butter pastry. Homemade rarely gets better than this.Durian-chocolate cake and berry ice cream supply the sweet finish to a sterling feast.

For those of us who haven't been back to Huck's Cafe in many months, now's the time to return, since Huck has been cooking up imaginative new creations.Huck traveled this past summer to Sweden, Denmark and the Netherlands; his vacation inspired him to come back and make this creamy cauliflower soup topped with dark wholemeal rye bread, a reminder of a similar recipe at a restaurant in Helsingborg.Huck brought two bags of risoni home with him from Sweden; he hasn't been able to find this lighter-than-pasta, rice-shaped macaroni for sale anywhere in KL, so anyone who can help him will gain the gratitude of both Huck and his customers.The risoni pairs perfectly with four-hour-roasted duck and a complex mix of smoked turkey ham, goat's cheese, mushrooms and tomatoes. Lots of flavors on one plate, contrasting clearly with each other but in a surprisingly complementary fashion.Other entries in Huck's 2012 repertoire: a Jolly Salmon pie, complete with fish tail.Kinda like a pescetarian version of shepherd's pie, this features super-succulent chunks of salmon buried with leeks, carrots, celery and onions beneath mashed potatoes, laced with cheese, nutmeg, rosemary, mustard and lemon. Top-notch.

My favorite food from my hometown of Malacca has made very little headway in the Klang Valley, but here's hoping that Royal Satay Celup will help change that. his Damansara Utama outlet's bountifully stocked fridge beckons to us with familiar temptations evocative of many a satay celup meal in the 1990s. Hygiene-conscious customers, note that each table is supplied with sauce that's fresh and free. But it's less chunky than expected, with a sour-spiciness that tastes Thai. Bacon-wrapped pork sausages and man tao. Prices are pleasing; each stick costs 80 sen, ensuring that many patrons can dine for under RM15 per person. Quail eggs, pandan chicken and century eggs. Dunk into the steaming sauce, wait a minute, and voila, everything's ready and remarkably flavorful to eat. A sweet finish: house-made cendol, complete with pure santan and gula Melaka.