Las Vacas was never in need of the 'third time's the charm' rule. Its outlets in Kelana Jaya and Mont Kiara were immediate hits, but every empire must keep expanding; the beef specialist's latest branch at Yap Kwan Seng could become its biggest triumph. This is Las Vacas largest eatery, offering indoor and alfresco tables. Signaling surefire success, every table inside was booked by 6:30 on opening evening. Beware, latecomers who sit outdoors: mosquitoes might plague those fearless or foolish enough to wear shorts here.
The concept is clear: meat is the main event, but this branch boasts Las Vacas' widest menu, encompassing everything from beef croquettes to beef bruschetta. Wagyu Karubi (RM35+), boneless spare ribs that score for succulence. Pan-sauteed beef wraps, coating roasted vine tomatoes (RM18+). Everything we ordered here was flavorful, but there's a problem: Las Vacas seems to rely too heavily on sauces and pepper.
Ox tongue, thinly sliced and grilled, then drizzled with wasabi mayonnaise (RM45++). Many will like this, but we long for the simplicity of a Korean barbecue version, where the meat shines unadorned. Still, that's a matter of preference. Angus grass-fed rib-eye (RM78+ for 300 grams), cooked a little too much past medium-rare, but still acceptable. Blessedly, the credit card facilities here are working already, curbing a repeat of what we encountered at Las Vacas Mont Kiara two years ago. The meat might be halal, but we're thankful that wine is sold here, by both the bottle and glass.

We wanted to try Las Vacas' RM120, 250-gram-patty Wagyu burger, but it was unavailable during our visit.

Solaris Mont Kiara may have irrevocably lost the battle of the buzz to its Dutamas counterpart, but there are still outlets opening here every so often that remain well worth visiting. Yakitori Do's specialty is (no surprise) what its name suggests _ flawlessly grilled, bite-sized skewers of chicken and its components: the wing, breast and skin to the heart, liver and gizzard. We wish quail eggs were available here, but Yakitori Do is all about meat, as evidenced by these pork balls, dabbed with mentaiko, wasabi and ume plum sauce.

Some will wonder whether Yakitoro Do or Shuraku nearby is the better bet for supper snacks in Solaris Mont Kiara; the latter's menu is more extensive, but Yakitori Do has one plus point: its kitchen closes later, at 2:30 a.m. Starchy side include a potato-pork salad, perhaps perfect for a potluck party.
Service is friendly, but folks seeking a lively hangout should be warned that this isn't it. Yuzu wine and Chilean Chardonnay and Cab Sauv complete a very satisfactory meal.

Solaris Mont Kiara may have irrevocably lost the battle of the buzz to its Dutamas counterpart, but there are still outlets opening here every so often that remain well worth visiting. Each serving costs RM5, steeper than the norm, but the chicken is chunky and chew-worthy, cooked with salt or teriyaki seasoning and served with mustard. Albumin admirers will likely consider this wobbly yolk dip a thing of beauty (and a joy for eating). Wagyu beef, about RM10 a stick. Some will wonder whether Yakitoro Do or Shuraku nearby is the better bet for supper snacks in Solaris Mont Kiara; the latter's menu is more extensive, but Yakitori Do has one plus point: its kitchen closes later, at 2:30 a.m. Mentaiko mania! Our favorite order here is not the skewers, but these guilty-pleasure treats of potatoes topped with pollock roe mayonnaise, a nightmare for carb-and-fat-fearing customers. Mentaiko cream udon (about RM22), a uniquely Japanese riff on spaghetti carbonara. Seaweed-wrapped, mentaiko-stuffed rice balls (about RM5). Is it any wonder we weighed a pound or two heavier after this meal?

Bourbon cocktails: Sazerac (with pernod and lemon) and Mint Julep (with sugar and lime). Jambalaya, with much rice, shrimp, chicken, sausages, celery and bell peppers and tomatoes. Akin to paella, but much more savory, for better or worse. Blackened fish, cooked in a cast iron skillet. Depending on your sodium tolerance, the crisp skin is either seasoned to terrific tastiness or salted to tongue-biting torture. But there's no disputing the flesh deserves praise for its juiciness. Fried green tomatoes and okra. Same batter as the one for the chicken. Excellent, if not the healthiest way to eat veggies. Anything that evokes memories of Jessica Tandy is welcome. Louisiana dirty rice. Ideal for fried rice fans, this has slivers of sausage, bits of beans and an orgy of other stuff. It even boasts a whiff of 'wok hei.'

Southern fried boneless chicken, marinated in buttermilk and served with honey mustard sauce. Crunchy, deliciously coarse corn batter, enveloping the most succulent fowl we've had this year. Red beans stewed in chicken stock with tomatoes and paprika, served with buttered rice and fried shrimp. Southern soul food, it seems like. Hearty, heartwarming. Shrimp Etouffee, with a sauce of fresh cream and dark roux, a thickener comprising fat and flour. Creamy, though not unforgettably flavorful. Maybe the cocktails wreaked havoc on our memories. Cajun-spiced rib-eye. The steak might have been a little too thin; the kitchen made a valiant effort to ensure this came out medium-rare, but it leaned much closer to medium. Cognac cocktails: Arnaud's French 75 (with lime juice and sparkling wine) and Rooffignac (with raspberry syrup and soda).