with a name such as three little pigs and the big bad wolf, you just HAVE to wolf down some pigs yourself.

with a combination of rustic and modern contemporary decor taking on the minimalist approach, it suits the concept it was going for.

a couple of dishes that was tried were : the wolf's favorite, i am so hungry i could eat a wolf, baked meatlovers penne, eggs benedict, eggs royale, spiced wedges and chocolate caramel cake.

while there are work to be done, the restaurants shows promise with the flavors of dishes headed in the right direction.

more details read it here :: http://sians.blogspot.com/2013/01/three-little-pigs-big-bad-wolf.html

i loved the decor -- cozy, inviting and somewhat rustic with a touch of vintage. the main hues were black and white on wood cladding the walls as well as wooden furniture. a couple of recipes fill the blackboard space around the restaurant..

there is also patio dining but considering how warm and humid the weather is usually in malaysia, i'd prefer staying in the inside (hail to the air conditioning!). for those who are wifi starved such as i am until i get my unlimited internet (yum!), they have it! ^^ i think you may need to request the password from the wait staff.

the menu was quite extensive ranging from salads and pastas to deli items and pizzas. {wy} and i kept looking at each other, trying to see what the other person was going to order... lol.

i ordered a lamb burger for myself and {wy} had the lasagna which came with a side which she opted the sweet corn with crab meat salad.

read more about it :: http://sians.blogspot.com/2012/08/bens-general-food-store.html

south korean's premium organic brand famed for its soft serve ice cream - milkcow - the craze for this creamy cold dessert spread like wildfire on a summer's evening as soon as it found its first malaysian home in a kiosk on the lower ground of the gardens mall, located just across from cold storage.even months after its opening in november 2014, the long queue at the counter persisted out of the petite shop dressed the recognizable cow spots of black and white. with only a few small tables for dine-ins, it's probably a better idea to find your favorite spot at the mall to enjoy your cold cups of milky goodness..

made with all-natural organic ingredients, milkcow offers milky way, which is the starting point for the other ten options paired with some organic toppings. there is also the occasional new creations that grace the menu for a limited time, so look out for those!
organic soft serve ice cream :: milky cube | natural honey comb (rm 13)introducing milkcow's signature creation, the milky cube. the sole reason behind my strong desire to try it out for the first time despite the intimidating queue.the foundation: the soft serve ice cream itself. whispers of mild sweetness and of intense milky creaminess with a silky lightness that cools as it coats the tongue in a pleasant manner. hence, making it an ideal base for the lovely, floral notes of the liquid gold of honey that trickled down from its hexagonal wax cells. it may not be everyone's favorite due to the wax lining of the honey comb. the price tag may be a tad steep but it was evident why after the first spoonful which tasted just the way it promised - made with organic high quality ingredients.

organic soft serve ice cream :: black pearl | chocolate sauce, organic salt, cocoball topping (rm 11)with the same beginnings, this was a sweeter choice between the two... the chocolate sauce was rich molten cacao, balanced by a very light sprinkle of salt.as you savor your way to the bottom of the cup, a sweet surprise of chocolate maltesers greets you with its crunchy malt honeycomb center for a texture difference - a nice crunch against the backdrop of soft, smooth ice cream. it was slightly too sweet for my liking even with the salt and a little heavy on the richness but managed to get a nodding approval from my mom.milkcow offers at least eleven of their sweet and cold selections built from the same foundation of all-natural milk base soft serve ice cream, topped with organic toppings. what i love about milkcow is the all natural flavor and the quality ingredients that shines in their own right in each bite.

while some call it overrated, i call it 'yum'! try it for yourself to see which camp you belong to

"breakfast, lunch, dinner;

'creamy' rice, spicy sambal;

irresistible."

village park restaurant nasi lemak.

this place needs no introduction.

the proof is in the constant crowd inside and outside the restaurant throughout the day although i can only really vouch for weekend mornings.

in fact, it is one of the top searches for the argubly best nasi lemak in klang valley. i've got to admit that i was a little very late to the party and yes, i finally had my plateful a few weeks ago to try for myself what draws the malaysian crowd back for many years. trust me, malaysians are huge on nasi lemak - they take the art of this delicious local favorite very seriously!i was lucky on both visits - i managed to get a table in under five minutes, granted you have to be a little quick to snap up a table as diners leave. or perhaps be willing to share the table with strangers - a necessitated communal dining experience, if you will ;)although village park restaurant seems synonymous to nasi lemak, there are other offerings as well ranging from noodles, kaya-butter toasts and rice with dishes for your choosing. but why not try their most popular signature dish especially if it was my first time there. and yes, this entry will be dedicated to just that one dish.15 - 20 minutes of after watching many plates of nasi lemak whizzed past us (and not without me staring at the staff expectantly, hoping it was ours), it was finally here - the moment of truth. village park is famous for its nasi lemak but their speciality lies in the nasi lemak ayam goreng (rm 9) or literally translated 'fatty rice with fried chicken'. for variety sake, we also tried the rendang daging ('beef rendang') (rm 8.50) rendition.all the fixin's made their appearances - the chili sambal, the fragrant rice, half a hard boiled egg, a handful of crunchy fresh ground nuts and cripsy, salty anchovies, a couple slices of fresh cucumber and of course the huge piece of dark meat, leg quarter, all strewn almost in an organized haphazard manner.

one of the main stars that makes it nasi lemak is the chili sambal (chili paste with blended onion). my personal preference is a fiery spiciness balanced with the slight sweetness mingled with the onions. unfortunately, village park's had a milder disposition that was decent but not memorable. it was one that i didn't find myself reaching for with every spoonful of rice.speaking of which, the essence of a great nasi lemak is the rice itself, which only a handful has mastered that skill in the many different nasi lemaks i've tried. soft, fluffy yet you can taste each grain of rice with the fragrance of pandan and ginger whispering its presence softly in the midst the subtle creaminess of the coconut milk, finished with salt to bring out its flavors. the rice was yummy that i would have happily wolfed down the rice on its own although i wouldn't have mind a bit more decadence of the coconut milk.the signature of the nasi lemak ayam goreng - a generous portion of the leg quarter, fried in secret blend of spices. warm, succulent and juicy meat encased in a golden brown shell of a skin seasoned and marinated generously with spices which i detected notes of tumeric, garlic, ginger and perhaps lemongrass.i loved the little, runaway, savory crispy bits of batter that gave it that occasional punch of salty in between bites of the mildly seasoned meat. yum.the beef rendang was definitely overshadowed by the fried chicken. while the flavors had the makings of a great rendang, my mom thought the kaffir lime leaves would have elevated the fragrance and added another dimension of mild tangy-ness to the dish. on the other hand, i thought the parts of the beef pieces were a tad chewy, overcooked and borderline dry. sad face.

the plain nasi lemak had most of the foundation right while the fried chicken takes it to another level. the serving size is huge that it held me over breakfast and lunch. [#protip] if you are a smaller eater, one option is to share one piece of chicken (rm6) between two plates of plain nasi lemak (rm3) oh, take away here also means queueing up in the very long line to get your orders and then moving into another line at the payment counter. so be prepared to wait even if you were here to get a to go meal.my parents opined village park restaurant serves above average nasi lemak but they've had better and my parents has had their fair share of nasi lemak. i'd concur with them since there were some room for improvement but so far this is one of the better ones i've tasted. (my next project is to try out the nasi lemak my parents love!) however, there was probably added msg in the dishes since we were gulping down glasses of water to quench the thirst after our meal there.

a good plate of nasi lemak this is, definitely worth a visit to try it for yourself if you are willing to wait for just a bit..

if i were on foodnetwork's "the best thing i ever ate: banana edition" - this would probably be it.located in brickfields (hence, its name), mr chiam and his son set up their push cart just across from ymca, in front of a food court called one sentral restaurant that accommodates a plethora of food stalls. as i arrived to mr chiam's stall, it was warm as a table fan ran at the highest speed, trying its hardest to keep uncle chiam cool as he fries batches and batches of these coveted snacks.mr chiam's pisang goreng stall ALWAYS attracts a huge horde of followers to the stall. and yes, that statistic includes me. what amazes me is the fact that his son is able to remember everyone's order without having to write them on a piece of paper and he almost always get them right. like, how do you even do that?!80% of the time that i've been there to treat myself with a piece or two of these sinful cravings, i was always be greeted with the same answer....or variations of it:

"oh? there is none left. you'd have to wait for 30 minutes for the next batch".

- "oh? okay....," as i sighed in agreement to wait.

the other 20%: i'm thrilled by my awesome luck and leaves with big satisfied grin as i skip in glee, gently swinging a plastic bag of sweet delights in my hand.at rm1.20 each, the heart of the pisang goreng aka fried banana/banana fritter is the ripen pisang raja (king bananas) from pahang, which measures to almost twice the size of the commonly used banana.still warm and almost creamy as the banana was freshly fried in the pot of hot oil, the crunchy shell albeit slightly greasy, shattered and gave way easily as i took my first bite. it reminded me of a sweet, caramelized banana encased in a light, crispy thin shell of batter. it was then i knew i was in trouble. such a heavenly addiction.on top of the stall's namesake, mr chiam has also mastered the art of making a chinese delicacy "nin gao" (literal translation: year cake), which is also known by its malay name - 'kuih bakul' (literal translation: basket pastry). made by stacking a thick slice of the sweet sticky rice cake sandwiched in between a slice of yam and sweet potato finally coated to be deep fried to perfection.the balanced ratio the natural sweetness of the sweet potato followed by the gooey, warm and sweet sticky rice cake that has a texture that is reminiscent of soft but chewier toffee and then mellowed by the creaminess of the yam. it's a gratifying dessert that is pleasurable to the taste buds and to the soul. it may end up being too sweet for some but it is so addictive that it is hard to stop taking bite after bite after the first.with over 20 years of experience under mr chiam's belt, it was evident why the stall has earned a permanent spot in the hearts of the locals and subsequently a perpetual queue at his stall, patiently waiting for a share of their favorite snacks that some may have even grew up eating.

for a the full entry and all the photos, find it at http://sians.blogspot.com/2014/08/mr-chiams-pisang-goreng-brickfields.html