We have long heard of the famous Nadeje Patisserie (aka Nadeje Cake House), being pioneer in Mille Crepe and rumoured to be maintaining at its best in the industry.Opened in 2006, this patisserie has been given the name “Nadeje”, which means “Hope” in Czech, selling only one type of cake: the Mille Crepe.
Now in year 2012, it has 3 branches in Malacca (Plaza Mahkota, Mahkota Parade and Jaya 99) with a wide range of food from cake to a complete meal.

We couldn’t get the indoor seats as it was packed on weekends, which left us no choice but to settle with Al Fresco seats instead. While the weather was hot and stuffy, we were forced to face bad service due to insufficient staffs in attending the crowd’s needs.
Cakes were then ordered in front of counter, with less than friendly and slight snobbish service shown by the staff.Rum and Raisin Mille Crepe, RM9
Preserved black raisin with slight fragrance of rum. It was moderately sweet, just perfect for me.
The texture was smooth while fresh cream acts as lubricant, spreading layers in the tongue, giving out rich taste of that particular flavour as if it actually melts.

Crêpe is a very thin pancake and especially popular throughout French, with ingredients of flour, eggs, milk, butter and a pinch of salt.
As the word Mille means “Thousand” in French, together it implies many layers of thin pancakes, spread with fresh cream in between. Assembling Mille Crepe could be a tedious task which requires patience in keeping each layer perfectly symmetrical and the evenness of each layer with right amount of fresh cream.
Therefore it is of no wonder that this piece of perfection would easily reach RM9 each. Mango Yogurt Mille Crepe, RM9.50
Amazed by the rich mango flavour hidden in the jelly

Overall, the cakes at Nadeje were definitely better than those of cake counters that I’ve had at KL, with flavour hidden in crepe layers itself instead of fresh cream only.
However, I couldn’t agree more with other bloggers that the cakes were over-rated, slightly under my expectation given the verdicts and its reputation.
Furthermore, the unfriendly staffs along with cramp seating would certainly hold me back. Not to mention the stuffy hot condition in Al Fresco seating.
Even though cake quality is of main priority, the dining pleasure should not be neglected too.

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

Purple Cane located at Osborne Street, Ipoh (also known as Jalan Dato Tahwil Azar), where the previous Foh San Dim Sum was.If you have not come across Purple Cane before, it is a tea house established in the year 1987, with wide range of teas, brewing utensils as well as tea related products such as books and snacks.
Its first tea restaurant was opened in year 1997, which later made well-known with its tea infused dishes.Dining area that has close to nature concept of trees and bricks, with red chairs as surprising element.
Seats under the direct sunlight are always the last in Malaysian's list of dining preferences I must say (due to the hot and stuffy weather), but these were none of those. Herbal Tea Eggs Sweet Potato Balls with Green Tea Dipping Sauce
Slightly oily and the green tea dipping sauce was slightly sweet to my preference.2 private rooms are available with minimum spending of RM150 each.

Heard of the +Wondermilk cupcakes quite sometime ago, but didn't really get to try it.
Just happened to stop by its 3rd branch in Publika.
(1st branch at PJ Uptown and 2nd branch at Citta Mall)Love the pull and push door concept as it gives me this homey feel, with friendly welcome greetings from the counter staff.
Impression +1.Overdose of artsy decorations.Picked window seats for better lighting while we gazed upon the crowd going to and fro, enjoying our lazy Sunday afternoon.
Such nice ambience I don't mind spending the whole day here.Superainbow
Rainbow coloured butter cupcake with simple buttercream topping with rainbow sprinkles.Foxy Red Velvet
Delicious, flavourful & moist red cupcake made with cocoa powder and buttermilk topped with a thick layer of cream cheese frosting.

Cupcake at Wondermilk costs RM4.50 each.

I believe many would conjure images of high end ristorante with elegant settings if I were to mention a perfect romantic dinner of steaks and view from high ground. Which of course, could easily come with a price tag of 3 digits and above though it might only be a dinner for 2.

Big thanks to Suyvon, a friend of Daniel who'd introduced us to a more affordable aka "mamak" way of having steak with enjoyable view: Saga Highland Steak Cafe (傻瓜山中西露天扒坊). Simple setting of zinc roof, plastic chairs,striking yellow tables with hanging green plants and bamboo blinds serves as a perfect dinner venue for the families.

Like other open but sheltered cafes, Saga Highland Steak Cafe has no entrance, no exit, and no door. Not a clear night view of KLCC and Petronas Twin Towers with flat/condo in front but breezing wind is also one of the advantages of being on high ground.(Left) Carrot Milk RM4, Mango Super Jumbo RM11.80
Were pretty surprised by the size of that super jumbo fruit juice but when we saw other couples sharing their drink using 2 straws, we realized that this was supposed to be a romantic drink (sort of). Who would reject crispy bread with thick layer of cheese? especially when it came as complimentary. Another complimentary breads with Bridel salted butter. Special Honey Mustard Salmon Fish 蜜香芥辣酱三文鱼 RM19.80
Grilled ham on top of "blanketed" salmon and raw romaine lettuce, served with sides of mayonnaise salad (cabbages and carrots) and zigzag french fries. Sizzling Saga Combo Beef 傻瓜山铁板大虾牛扒 (RM28.80 Argentina)
Argentina beef steak and 2 cheese-slice-covered big prawns on top of zigzag french fries and raw romaine lettuce.
Drizzled with Suyvon's recommended Mongolia sauce out of 4 others: Garlic, BBQ, Black Pepper and Mushroom. They may want to consider the heat of sizzling plate for steak doneness as Daniel's choice of medium had turned into well done, though not to the extent of shoes leather texture.Carbonara Pasta 芝士奶油意粉 RM15.80
Spaghetti topped with processed crabsticks, canned button mushrooms, prawns, squids, mussel and romaine lettuce.
I would say that this was a plate of catastrophe for carbonara lover. Instead of the typical creamy carbonara sauce, they offered chinese style sweet creamy butter sauce, sort of like 奶油鸡. It wasn't inviting at all with the cheapskate canned mushrooms and processed crabstick. (Don't get me wrong, they can be very tasty in mushroom soup and Subway seafood&crab but not here and not in this way.) It became my worst nightmare with the taste of Carnation condensed milk down my throat. I beg you, avoid this at all cost!