"Fifty years of fried noodle experiences, the third generation of Ipoh Tuck Kee is well known for its tender fried War Tan Hor Fun and the delicious of fried noodles with appetizers."Located at Jalan Yau Tet Shin, this restaurant stands at the same row with the famous Lou Wong Bean Sprouts Chicken, attracting many tourists and Ipohians at night, especially during long holidays.Baby Octopus in Soy Sauce 清甜八爪鱼
The octopus is blanched, then poured over with hot oil and soy sauce.
It then was garnished with spring onion and fried garlic, served alongside with special made chili sauce.
This succulent and fresh tasting octopus is a must order!Meatballs Soup 猪肉丸
Though looks normal and unappealing, it has surprised me with its dense and chewy texture, not to mention the dry cuttlefish inside that elevates the porky taste.War Tan Hor Fun 滑蛋河粉
Also known as Smooth Rice Noodles with Eggs.
Different with KL, Ipoh War Tan Hor has bigger ratio of egg gravy versus noodles, hence the soupy taste with fried noodles texture.Ipoh Bean Sprouts 怡保芽菜
Another must have at Ipoh.

1Shamelin is just few minutes walk from my house. And yet, this is only my second time visiting this Japanese restaurant, Mikaku Ramen.Hot and Cold Ocha (Green Tea)Salad (Comes with set)Miso Soup (comes with set)Tori Teriyaki No Onsen Tamago Chahan (Set RM19.90)
Set comes with japanese tea, salad and miso

Japanese Terms
Tori (鶏) ~ Chicken
Teriyaki (照り焼き) ~ A cooking technique used in Japanese cuisine in which food is boiled or grilled while being basted in a marinade based on soy sauce, mirin and sugar
Onsen Tamago (温泉卵) ~ Traditional Japanese boiled egg which is originally slow cooked in the water of hot springs in Japan
Chahan (チャーハン, 炒飯) ~ Fried RiceKanitama Chahan (Set RM19.90)
Set comes with japanese tea, salad and miso
I am in love with the not so thoroughly cooked tamago, in which it is still in half liquid form, so soft and smooth that it literally melt in my mouth. Pair that up with the appetizing sauce of sweet and sour, along with crispy rice crust.
So perfect that I have finished the whole bowl myself.

Japanese Terms
Kani (カニ, 蟹) ~ Crab
Tama (玉) ~ Short form for Tamago (Egg)
Kanitama (カニ玉) ~ Crabmeat with Omelette
Chahan (チャーハン, 炒飯) ~ Fried RiceChashu Salada (RM9.90)
Another dish that has surprised us with the slightly sweet sesame salad dressing and flavourful Chashu.

Japanese Terms
Chashu (チャーシュー) ~ Barbecued Sliced Pork
Salada (サラダ) ~ Salad

"Featuring the finest of Asian and Western flavors, Serai has something to offer everyone, even those with the most discerning tastebuds.""Savour the flavors amidst a chic and cosy atmosphere away from the hustle and bustle of the city."Gourmet Lean Beef Burger (RM25)
With mushroom, melted tasty cheese, caramelized onion, tomato relish served with steak cut chips.Spicy Thai Rice (RM15)
Fragrant Thai rice fried with shrimp paste, accompanied with minced chicken, egg omelette, fresh acar and Thai ikan bilis.Spaghetti Carbonara (RM21.50)
With mushrooms and beef bacon.Berry Pavlova (RM14.80)

JoinMe (a food review website) offered a free taste voucher of House - Restaurant.Bar.Winepost @G Tower and coincidentally, it is only a mere walking distance of 5 minutes from my office and also from Ampang Park LRT station. Comfortable interior of stylish wooden design.
As the taste voucher only valid during dinner, which at this office area, happens to be less crowded.
On another perspective, this can be a perfect place for romantic dinner or even chill out with friends. Penne Pasta with Salmon RM29.90
"In smoked salmon cream sauce, vine ripped cherry tomatoes"
While cherry tomatoes giving out sour yet appetizing flavour, the cream sauce complimented it really well with its rich texture and salty taste. Penne pasta was cooked to perfection,with cream sauce bursting out on every bite,leaving me speechless in its wonder.All the ingredients were working very well except the smoked salmon fish which supposed to be under the main spotlight. I found it to be rather bland as a fish lover.Squid Ink Linguini Aglio Olio RM31.90
"Assorted fresh seafood, scallop, prawn, mussel, chili, garlic & olive oil."
I was quite surprised to see the generous portion of seafood in a plate.
I found it to be average with the slightly hard texture of linguini. (L) Virgin Apple Mojito RM13.90
"Fresh apples, lime chunks, mint leaves, brown sugar with a dash of soda"
Been loving the fresh taste and after breath from peppermint that I have ordered this virgin apple mojito from the exotic coolers series. It came in a tall glass and was exactly everything I was expecting. I would definitely come for this again. Two thumbs up!

(R) Mango & Lime Lassi RM14.90
"Mangoes, lime, lemon & yoghurt"
My first sip was mouthful with full load of mangoes. Yet at the same time, lime has lighten the texture, enable me to go for more.

I have decided to share it to Agnes and Hui Yen (who are passionate in macaron) about this pâtisserie located at Bangsar Telawi. In French, Les Deux Garcons means "The Two Guys", which in this Pâtisserie at Bangsar, it refers to Ben & Toto.
We have spent around 3 hours sitting together with pâtissier Ben, from whom we have learned so much about French pâtisserie. While others commented on inadequate air-conditioned seating (of one table only), other options would be take out (which most of the customers do) or al fresco seatings where it was intended to cater for smokers. Macarons
1 piece RM5
2 pieces RM9.50
4 pieces RM18
6 pieces RM27

1 Truffle macaron for RM9
Premium pack RM70(Left) Le Voltaire (RM12) - Layers of chocolate sponge, cho creameux, ganache cho joconde, and cho mousse. Fenced with cho pieces.
(Right) Printemps (RM16) - Sable Breton with almond and sesame dacquoise. Cho-macha ganache, macha mousseline, and macha crumbles.Salted Caramel Macaron
Perfect texture with strong flavour of traditional butter.

Ben has shared so many things on macaron including the fact that it is best consumed on the second day after baking instead of the first day and it would last for one week. He has also further mentioned that a macaron should not be cut into a few pieces for sharing, thus gone the precious texture of first bite.La Diva (RM15) - Layered with raspberry joconde, raspberry ganache, raspberry and raspberry coulis.La Duchesse (RM15) - Earl Grey biscuits tender, milk chocolate ganache, and Earl Grey creameux.
Minimalist design with monotone of black and white colours. Printemps (RM16) - Sable Breton with almond and sesame dacquoise. Cho-macha ganache, macha mousseline, and macha crumbles.

Les Deux Garcons insisting on using only premium ingredients, with no artificial flavourings or colourings and hence the natural sweetness. Tarte au Citron (RM10) - Crispy tart, layered with joconde, and sour lemon curd.

Ben's insistence of crispiness and dense texture on all his pâtisseries has left me a different mindset upon leaving.