Pursuing pork in a commercial complex we rarely venture into: Southgate's Tery Pork Cafe, a no-frills eatery with a catchy name that completely explains its raison d'etre. Possibly KL's cheapest parma ham recipe, partnered with organic rock melon for RM13.90+. Sure, it's not as lavish as what El Cerdo serves, but the meat tastes perfectly OK. Noodles with pork shoulder slices and fried egg (RM10.90+). Our favorite for the evening; break the runny yolk, mix it with the slick, slippery noodles, then scoop some up with a slice of succulent pork. It's paradise on the tip of your fork. Braised pork tortilla wraps (RM11.90+). A bit fast food-ish, but considering the price, not a rip-off. Kids will almost certainly relish this one. Bacon-wrapped ribs, perhaps Tery's most expensive item at RM38+. Thick chunks of flavorsome pork that contain both tender flesh and melt-in-the-mouth fat, swimming in savory gravy. Roast pork minestrone soup. Another bargain, at RM5.90+, though there are merely tiny morsels of soft-textured pork _ reminiscent of ham _ in this tangy broth. Minced pork burger with streaky bacon (RM11.90+). Alas, instead of a pork patty, this burger only features a thin layer of minced pork beneath the cheese. Thankfully, there are shreds of streaky bacon to help dial up the flavor. A small selection of beer is available, all the way through 10 p.m. Tery Pork also has a branch at Kuchai Entrepreneur Park.

Need another reason to look forward to weekends? Dish now offers three-hour lunches on Saturdays and Sundays, a fun way to sample some of Chef Steve Allen's tastiest recipes in tapas-sized servings. The RM99++ lunch (RM179++ with free-flow booze) comprises more than thirty items to choose from. Fellow fans of eggs, fear not: our savory dreams have come to life with this sunny-side-up, wobbling ravishingly atop smoked pastrami. Luscious avocado, gigantically portioned with fleshy crab meat. This is the one we'd happily order, over and over until last call at around 2:30 p.m. Note that each customer can only order five items at a time. Crisply hot croquettes, with three types of fab fillings: turkey ham and mozzarella, mushroom and rosemary, chicken and red pepper. Kids will probably adore these. Other outlets might boast of humongous burgers, but Dish proves that bigger isn't necessarily better. This Black Angus beef burger is petite enough to finish in fewer than five mouthfuls, but each bite packs a wallop of red-meat flavor.
More red meat: lamb loin Wellington with pepper sauce and beef strip-loin with sauce Charon. On Dish's a la carte menu, the full lamb Wellington costs RM85++, so having this all-you-can-eat lunch is a cost-effective means of trying a slice of it (or more) with other dishes. Salt-baked cod with red pepper sauce (also another expensive item from the a la carte menu) and roasted red snapper with lemongrass sauce. Thai fried calamari and mussels with apple and cider sauce. Repeat visits for this lunch might be worthwhile; Chef Allen promises that not all the 30-plus items will remain the same every week. Not currently on the buffet lunch menu, but available a la carte: Passionfruit-and-raspberry baked Alaska, cloud-soft and mousse-creamy, with its smoothness roughed out a little by bits of pistachios. Its flavor is mighty fine too, not sourish at all but still pleasurably perky.

Need another reason to look forward to weekends? Dish now offers three-hour lunches on Saturdays and Sundays, a fun way to sample some of Chef Steve Allen's tastiest recipes in tapas-sized servings. Dish's pumpkin soup with truffles, wild mushrooms and parmesan is a perennial crowd favorite, outshining the French onion broth with gruyere and tomato-lemongrass consomme. All are delicious nevertheless, proving that good things can come in threes. Other swell salads include a Caesar swelling with crispy chicken, tiger prawns, quail eggs and anchovies, as well as a mozzarella-and-tomato marvel.
Pasta lovers aren't forgotten, thanks to the crab-and-coriander linguine and beef carbonara. Finally, for fans of fish and seafood, the spread here is wide, including salmon that's pan-fried and salmon that's citrus-cured and served with pickled beetroot and horseradish ice cream. By the way, frosting-loaded cupcakes line Dish's display cabinet for takeaway, but it's wiser to skip them on the way out; the cake base is fine, but the topping tastes surprisingly artificial. The lunch's free flow includes sparkling, red and white; teetotalers have all the juice they desire.

Need another reason to look forward to weekends? Dish now offers three-hour lunches on Saturdays and Sundays, a fun way to sample some of Chef Steve Allen's tastiest recipes in tapas-sized servings. The RM99++ lunch (RM179++ with free-flow booze) comprises more than thirty items to choose from. In the week leading up to this lunch, some customers might want to temporarily forgo eggs, before finally rewarding themselves here with Eggs Benedict and poached eggs with tomatoes on wholegrain bread without worrying too much about cholesterol. Can't skip the boiled egg with foccacia soldiers or the scrambled eggs with salmon either. Who knew that corn would be one of our favorite components for this meal? The paprika chicken with corn and mushrooms dispelled claims that chicken is dull, but what we really loved was the sweet-and-spicy corn-and-cili padi habitas, perhaps a reinterpretation of a Peruvian street snack. Carb addicts can feast on tomato risotto with black olive tapenade and mac-and-cheese. For something faintly fiery: grilled tiger prawns with chili-herb salsa and a sambal salad containing French beans and snow peas. Save space for desserts: the caramel chocolate delice with lime ice cream is remarkably rich and greatly gooey without being cloying. Also an excellent showcase of Chef Allen's flair: the trio of strawberry mousse, granite and jelly. Local fruits take center stage: rambutans sparkle with the almond panna cotta, while the green guava crumble with almond ice cream is a hot-and-cold hit. Mangosteen puree and granite with shortbread, basil and white chocolate mascarpone mousse. The flavors of my favorite fruit seem slightly too understated here, but it's still a joy to taste recipes that succeed in incorporating mangosteen.

Holding court at e@Curve's courtyard, Moo Cow's frozen yogurt beckons. Moo cow's monthly flavors are always lotsa fun. Monthly flavors are always worth trying here. June's was Pat Poh herbal tea yogurt, with our topping selection of Oreos and pumpkin seeds. The pat poh flavor is interesting, though it might be difficult to swallow as a flavor, nevertheless, it still tastes like frozen yogurt in the end.