Was walking at Pavilion KL one day when the sudden craving for a bowl of hot and heart-warming soup strikes in. (well, it happens all the times) We were more than happy when we passed by this newly opened (on Nov last year) ramen restaurant at Level 6 thinking that this would cure my craving.Kyoei Ramen it is, with photos and japanese words displaying the process of handmade noodles using bamboo stick.

According to the introduction at its Japanese website, Kyoei Ramen began at February 1978, selling only 200 yen per bowl. It has gone through difficult moments, but managed to pull it off for 35 years and is now expanding to Malaysia. The Kotori Lamp
Being a time-honored traditional Japanese shop, Hiyoshiya, who has been creating the Japanese umbrellas for 5 generations, giving this traditional art a modern invention through Kotori Lamp. When a traditional Japanese umbrella was opened and held up to the sunlight, one can feel the warmth and brightness through the washi paper. It is now available in a lamp, be it hanging or standing. The geometric pattern of bamboo shades complements the washi paper very well, allowing permeation of diffused artificial sunlight. Typical condiments that can be found at any ramen shop: Soy sauce, chili oil, rice vinegar, and Shichimi Togarashi (七味唐辛子, a common Japanese chili pepper flakes mixture containing 7 ingredients.）Refill is now available at Kyoei Ramen, but with an increment of RM1 from the previous RM2. Not to mention the change from Ocha to Genmai Ocha.Ramen ラーメン　RM22
There are 3 kind of Ramen broths at Kyoei: Shoyu（醤油）which simply means soy sauce, Shio（塩）for salt and Miso. I have ordered shio for this bowl and plain salty is not just the thing I fond of. Nevertheless, the soup was still flavorful, though its clarity would suggest otherwise.
Char Siew(on the left) , also known as yakibuta（焼き豚）in Japanese, was rolled into a log , seasoned with Kyoei special sauce overnight and braised in low temperature. It will be perfect, with a tad more tenderness on the meat. Though with the same name of Char Siew, Japanese differ from Chinese by not using the seasoning of red food colouring, sugar and five-spice powder(五香粉).
Take a proper look at the Ramen (on the right). It was the noodle that has totally changed my perspective of yellow noodle with alkaline smell(which I would avoid at all cost). The irregular noodle shape (due to handmade noodle of bamboo stick) giving springy yet firm texture to the mouth. Kyo-chan Ramen 共ちゃんラーメン RM27
Add another RM8 to make it a set of RM35 including Kyo-chan ramen, rice, salad and side dish.
I would strongly suggest the shoyu broth, with fragrance of soy sauce in it.Overall, though the Ramen was delicious and recommendable, a little online marketing would go a long way for Kyoei Ramen.

"I want to make a Ramen so memorable that my customers would come back for more." ~ Kyoei Ramen

"An afternoon tea set for 4 pax at a discount of 55%."
Seeing the title of this deal alone would make most ladies go crazy and the next you know, Groupon voucher is already in your hand. I know it because it was the exact same process which I have gone through. Afternoon Tea Set (4 Pax)
* 4 x Tarts
* 4 x Parfaits
* 4 x Macarons
* 4 x Savoury Pastries (Quiche, Curry Puff, Samosa)
* 2 Cakes
* 4 x Drinks (Coffee or Tea)
for only RM52 instead of RM114.90

Ten28ight Boutique Cafe does not serve its afternoon tea set in full western cuisine, but rather a fusion with local taste by adding in samosa and curry puff. Curry Puff
To be honest, I'm spoiled by my mom's homemade curry puff. One of the reason I love hers is because she would always take the extra effort to make this crispy spiral flaky pastry. It was not an easy task because she spent few hours just to make 100 of them, by mixing 2 types of dough overlaying each other to produce the difference in texture, hence more layers of flaky pastry would mean the more crispy it will be. Because of the extra effort, spiral curry puff would be slightly expensive than the normal ones.
I appreciate the fact that they served us this and it was homemade.Samosa
Despite these being fried savory, they weren't oily at all because it was only fried the moment we sat down and ordered. This attention to details is what would make the customers return. Parfaits and Macarons
We got a little bit messy when having the parfait because it keeps falling apart. Nevertheless, it was good with fresh fruit of strawberry and blueberry.
The texture of macarons was a bit inconsistent, but I understand it was hard to standardize that. I had the lemon flavor. Though it was of artificial flavoring, at least the sugar level was decent not to cover the lemon flavor.

Overall, desserts here maintain their consistency on sugar level, which was not too sweet for consumption. With the generous portion that was given to us, I would say that it was quite worthy even if I were to pay the full price.

Thanks to the invitation from Thirty8 that both Agnes and I get to enjoy ourselves at their Sunday Brunch buffet, on 38th floor overlooking the captivating scenery of Kuala Lumpur.Dining at Thirty8 with its 360 degrees unobstructed view of Kuala Lumpur was great, but watching how those chefs in their open kitchen preparing my customized order from fresh ingredients to piping hot dishes was even better. For one moment I felt like I was in the set of Iron Chef but with very friendly chefs. The dishes were then sent to my table without any indication of numbering/area. After all, there were limited tables at Thirty8 and it was all about getting personal. There were 3 cuisines in general: Western, Chinese and Japanese.
Now, the best thing about being in buffet spread is to sample a bit of everything.I adore beautiful texture of raw meat especially the balanced layers of fat and flesh. Still, Thirty8 Japanese chefs did not excel as these sashimi pieces were the best I can find from the selection. Keep the best on plate and let presentation do the talking.A simple photo that shows how well-trained their staffs are: Realizing that the spoons were missing, the waiter brought us 2 spoons and placed in 2 different directions in case we were to share.Adele’s “Rolling in the Deep” sang by this little girl and the live band certainly was the best highlight of the day. After meal dessert was inevitable. Though their macarons have improved in terms of texture from my previous unfavorable review on Thirty8 afternoon tea, I wish they would consider on lowering the sweetness level too.

It was our first time visit to House Restaurant e@curve though I've tried the other branch at G Tower. Home-made Socialized Fruit Tea (with Lychee sorbet) RM12.90 (left)
Lemonade RM9.90 (right)
We were so in love...with this home-made socialized fruit tea. It had the natural aroma of tea with a tinge of lychee sweetness but no presence of sugar. Lemonade was just being lemonade. Creamy Carbonara with Beef Bacon RM24.90
Spaghetti was al dente along with chewy beef bacon but cabonara sauce was a bit of disappointment with its slightly thick sauce. Penne Pasta with Salmon RM29.90
In smoked salmon cream sauce, vine ripped cherry tomatoes
Penne pasta was cooked to perfection,with cream sauce bursting out on every bite,leaving me speechless in its wonder. Differ than the one I had at its G Tower outlet, the salmon was perfectly grilled.

House Restaurant e@curve has lift up to our expectation in terms of standard and consistency with its branch at G Tower.

We happened to pass by one day at Lecka-lecka on the way to watch movie and decided to try out this gelato kiosk.After 8 (Mint & Chocolate) (left), Weekly Special (Chocolate Brownie) (right)
The weekly special of chocolate brownie has left us rather good impression with its spongy brownie texture in between the chocolate gelato. After 8 on the other hand refreshed our taste buds.