"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.

When I first received an email from Henry asking to review his restaurant's new concept dishes of fruit-based dishes, fruit-based soup and even Yong Tau Foo made of fresh fruit, I did raise one side of my eyebrow, couldn't help but being rather skeptical. Really? Fruit and Steamboat?
From many years of my gastronomical experience, fruit is only supposed to appear before or after the main dish instead of together, am not the too health conscious one that would have fruit as main meal.

However, this was only the first impression, read on for my final verdict:Home Style Yong Tau Foo RM1.20 each
(From left to right) Star Fruit, Mango, Pineapple, Jambu
The fruit which did not overripe during the cooking process and surprisingly maintain its state of fresh and crisp managed to balance out the excessive greasiness of what supposed to be in a deep fried dish.
Even Daniel, my companion of the day, took his first bite of this yong tau foo in his favorite mango and nodded in approval
In fact, what's not to love for eating yong tau foo of fish paste combine with the fragrance of fruit in light taste but crispy deep fried texture?Minced Pork Rolls RM7.90
Aromatic minced meat stuffed into roll shape and deep fried to perfect golden brown. Its crunchy texture with tasty meat filling in between definitely deserved to be one of the chef's recommendations.Fruitaste Set 创意火锅套餐 RM33.60 for 2 pax along with mee and 2 eggsFruit Lover Soup Base
(Left) Fresh & Sweet 美白清爽水果锅
(Right) Sweet & Sour 开胃酸甜水果锅
Fresh & sweet soup of chicken stock was on the salty side yet giving out aromatic fragrance of apple and pineapple fruit. Sweet & sour on the other hand was of the same chicken stock but with star fruit and passion fruit, a rather appetizing combination. These were the most innovative and special steamboat broth I've ever had. Best of all, these came with my steamboat set so no charges applied. Unlike the usual steamboat sessions where the thick layer of oil accumulated on top resulting from the meat fat, it is not visible here. I think the fruit based soup did a good trick on that.

Alternatively, there are still clear soup and tomyam soup, making 4 soup options in total. Sliced Pork RM 9.90
Alternatively, upgrade to Pork Slices Set for RM39.90, an addition of RM6.30 from Fruitaste Set.Honestly this was the biggest fruit tart I have ever seen. Comprising of star fruit, dragon fruit, strawberry, green and red apple, this fruit tart has 3 layers of sponge, cream and custard. A good dessert that was not too sweet to my liking.

Opened in 30th March this year, Henry has used 6 months to come up with this innovative fruit-based dishes concept and another 2 months just to fine tune the taste. That is the perseverance shown by him and the taste approved by both our stomachs.

By the way, if you think the photos in the menu were good, it was taken by our very own Henry ;)

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.

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 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.