I was delighted to be invited along with Agnes to Paradise Inn, which famed for its double-boiled soup.
Upon entering, I was surrounded by modern wooden dining chairs, light blue pattern that resembles traditional Chinese window pattern, along with orange lanterns in river stream-like arrangement. Double-boiled Bamboo Fungus with Dried Conpoy Soup 干贝菜胆炖竹笙汤 (RM43.90 per pot)Stewed Pork Belly served with Lotus Bun 招牌扣肉包 (RM4.90 per piece)
Paradise Inn certainly know what's best for their patrons where pork belly can only be right with the fatty part. Just gobble this tender and fatty layered pork belly that has been simmered for hours, sandwiched in soft Chinese bun along with lettuce and embrace as it moves down to the throat from your tongue. A must-have for pork lover. Coffee Pork Ribs 咖啡排骨王 (RM20.90 small)
Though we Malaysians might not heard of this interesting combination of coffee and pork ribs, this dish is pretty common in Singapore. Thanks to the Paradise Group, which was originated from Singapore to include this unique dish in Paradise Inn menu. I would say whoever that have come up with this combination is a pure genius. Slices of pork ribs being deep-fried and coated in the coffee-based sweet sauce: maintaining the fragrance of coffee but not the bitterness. Odd, but perfect. Crisp-fried Crystal Prawns in Wasabi Mayo Sauce 青芥末虾球 (RM29.90 small)
Another dish that would take lots of effort in preparation: removal of intestinal vein, crisp fried the prawn to curl into pretty ball shape, coated with wasabi mayo sauce and garnished with fish roes. I personally prefer prawn with intestinal vein removed as it's much more comforting to know that I'm not eating the prawn's waste and it could also be affecting the overall taste. The usage of wasabi in this dish was minimal, just enough to stimulate the nasal passage and clear its way for prawn and mayo flavor. One of my favorites for that night. Hot Plate Tofu with Preserved ‘Cai Xin’and Minced Pork 菜香铁板豆腐 (RM18.90 small)
What's not to like for this smooth bean curd served in sizzling hot plate with a layer of egg at the bottom and topped with generous amount of 'cai xin', minced pork and mushroom? We were told that this is one of parents' favorites in feeding their kids with another add-on rice.Individual Mini Wok Set Meal
Supreme Seafood Fried Rice 海鲜皇鸳鸯炒饭 (RM20.90)
Brilliant solution made specially for single patron or companions that would like to have their own set of dishes from RM19.90++. There are also other varieties of individual set meal such as Hot Steaming Basket, Chargrilled and Hot Stone Bowl where each set comes with a traditional double-boiled soup of the day, a platter of fresh vegetables and side dishes of the day. (with compliments homemade Thai Chili Sauce)Chilled Lemongrass Jelly with Lemonade (Chilled) 酸甘香茅冻 （冷）(RM6.90)Rice Dumplings (2pcs) in Red Bean Paste (Warm) 红豆沙汤圆 （温）(RM6.90)
Black sesame rice dumplings (tong yun) served warm in red bean paste of sago, accompanied with lovely scent of dried citrus peel.

We passed by this restaurant the night before and there was a long queue where patrons would have to stand on the roadside. It appeared that this Restoran Muar is also one of the favorites for foreign tours.
We were lucky to secure a table on the next day for lunch. Crispy Fried Egg 炸蛋 RM5 (small)
If you're someone who fond of crispy edges of a fried egg, I assure you that you can have a whole egg of crispiness here! Instead of having the conventional soy sauce to go with this dish, Restoran Muar has added cooking caramel for its slight sweetness along with aroma of dark soy which balanced out the greasiness. It might not be a dish for those health conscious patrons judging from the amount of oil needed, but this is the best fried egg I can ever find in KL town. Salted Egg Chicken 咸蛋鸡肉 RM16 (small)
How can any food goes wrong with salted egg?Petai Squid & Prawn 臭豆苏东虾 RM18 (small)
Another thumbs up dish of fresh prawns,squids and petai fried in belacan sauce that goes very well with white rice. Not too spicy to numb the tongue but enough to add in the fragrance.

We were seated at the enclosed room inside Alessio which has the portrait of Marilyn Monroe printed on cushion. Very eye-catching colour tone of red and yellow at the bar.Nasi Lemak Istimewa
Coconut flavoured rice with a scent of pandan accompanied with a whole leg chicken rendang, chili paste, peanut, anchovies & cucumber topped with a sunny side up
Everything done right to complement each other on this plate of Malaysia symbolic dish, but rendang chicken excels with its tender texture. Apricot & Chestnut Chicken Involtini
Chicken involtini with apricot, chestnut & smoke duck bacon served with arugula salad & toasted focaccia
As Involtini means rolls in Italian, it implies a small bite of food consisting outer layer wrapped around the filling. Its complicated process paid off as I indulge in sequence like how one door leads to another: crisp layer of chicken skin, to soft and cushion layer of fat, to firm chicken meat, and finally to smoke duck bacon with apricot & chestnut. Spaghetti Vongole
Spaghetti tossed in virgin olive oil, basil, garlic butter & clams dripped with Alessio's house basil & mint sauce
Distinct from those with sauces, it forefronts the simple flavors of Alessio house basil & mint sauce on Vongole (clams in Italian) and good quality olive oil on al-dente spaghetti.Grilled Aubergine & Mushroom Bruscetta
Grilled marinara aubergine on Alessio's house focaccia bread and fresh button mushroom baked with cheddar & mozarella on Alessio country wholemeal bread
An appetizer combination made specially for KL restaurant week in getting the best of both worlds: Grilled Aubergine Brucetta and Mushroom Bruscetta. Grilled Norwegian Salmon
Grilled deep sea Norwegian Salmon on a bed of creamy mashed potato served with coral & rucola salad, garlic butter focaccia & fresh mango sauce
Grill salmon might be of no challenge but it takes master to have crispy skin. Mango sauce comes in great with its tinge of freshness. Crème Brulee
Fresh vanilla crème brulee with caramelize raw sugar touch
Rich custard base topped with right amount of sugar as contrasting layer of hard caramel and served in ramekin.

Overall it was a pleasant dining experience at Alessio with affordable price.

Momofuku-Inspired Pork Buns RM21
Chinese-style braised pork belly slices with pickled cucumber, sandwiched in steamed flower mantao

Came in a bamboo basket much like the dim sum, these two pieces of fatty pork belly were not for the health conscious patrons. Big thanks to the addition of sour pickled cucumber, greasiness of that soft melting pork fat has lowered to a more acceptable range. Portion was small enough to be finished in few bites but for those pork meat die hard fans out there, this would very much worth the price. Spaghetti Carbonara RM26
made the traditional way with pancetta chunks & roughly-torn proscuitto, tossed in cream & topped with a raw egg yolk

Procuitto or Parma ham is a dry-cured ham that is usually sliced thin and served uncooked while pancetta chunk is a spiced, salted and dry-cured pork belly. Flavourful enough as they preserved the pork meat as it is and chewy enough for you sink the teeth between meat lines. Yet, pardon this lady for not understanding the art of dry-cured meat and seek more sips of the sauce in order to swallow that dry, salted meat. Distinct from the usual carbonara, raw egg yolk was being presented in front of my eyes which later has added the extra smoothness to the spaghetti.
Though portion was not that huge, I needed Jason's help in order to finish this plate.

(left) Gunner RM15
Ginger beer, ginger ale with a dash of fresh ginger extract and honey
(right) Mint Limeade RM15
Fresh mint leaves, fresh lime squeeze, topped with water or soda

Agnes and I were more than happy to take up their Digi rewards offer of free drink worth RM15 upon ordering from selected mains. She had Gunner and I who'd always love the minty flavor, opted for mint limeade. I was expecting the mocktail version of mojito with visible mint sprigs followed by moderate lime and sugar, perhaps in the proportion of 3:2:1. But mint leaves were nowhere to be seen as in the menu description, more of like lime/lemonade soda. Carbonara with Smoked Duck RM28
Traditional rich creamy carbonara sauce with duck eggs blanketing spinach tagliatelle and juicy slices of smoked duck

Wise combination of spinach Tagliatelle, a narrower flat ribbon pasta than Fettucini in matching its sauce of carbonara with duck eggs: Rich (in flavor), yet not cloying. Did I even mention that the pasta was cooked to al dente? Each bite is heavenly and we wiped clean till the last drop.
Encountered with previous horrible experience of spring onion with carbonara, I overlooked on this because the taste was so insignificant. However, it's better to leave them out of sight next time. Grilled Herb Chicken RM29
Boneless chicken breast marinated with thyme and spices, sous vide to perfection and served with vegetables, mash potato and cilantro garlic oil

Sous Vide, a French word of "under vacuum" is a method of cooking food sealed in airtight plastic bags in water bath for longer than normal cooking time, in order to maintain the level of "doneness" inside out. ~ Wikipedia

This grilled herb chicken was mediocre in terms of flavor with stuffed spices but lacking when it comes to texture. I am unsure of its cooking method of sous vide and/or grill because it has failed to grasp the essence of either. Mash potato was good with its less milky flavor and potato chunk contributing to better texture. Peanut Butter Chocolate Cake RM10
For one who can easily finish up one whole jar of peanut butter, this was too dry and too dense for me to take. Appreciate the fact that it came warm, but it was not a happy ending.