I believe many have heard of Namoo on the Park (full name would be Namoo Korean Dessert Cafe and Bistro on the Park), the first ever Korean Dessert Cafe in Malaysia, along with its famous Rice Burger.
Unfortunately, we are not here for that.Cake of the Day (White Chocolate Marshmallow Cake) RM9.90
This is what my mischievous friends would described as the cake that goes to gym with super hard 6 packs. I should have added the word, "with no sweat".
Seriously hard and dry, two uncommon words in describing a cake.Sweet Pumpkin Cake RM10.90
On the first impression, it looks like Kuih Ubi Kayu (translated directly as tapioca cake) to me.
It is basically mashed pumpkin puree, being mould into the form of solid cake.
And you can totally skip the part where the sugar was supposed to be added. Rather too healthy and not the type of cakes that we have all imagined. I bet it would be great as low calories cake (if it were to be marketed that way) for ladies on diet.

Both of these cakes have vanilla ice-cream on the side. Actually I wouldn't know how to name it, since it was not freezing cold and in half liquid form when it arrived on our table. Hey, it was not my photographing time that caused this. Having it together with the cake inside the mouth is like adding lubricant to smoothen it but nothing more.

We weren't satisfied with the two cakes above and decided to order one more cold dessert, hoping to have a happy ending upon leaving here. The King's Bing Soo RM16.90
Shaved Ice with Rice Cakes, Red Beans, Strawberries, Kiwis, Bananas, Peanuts and Ice-cream Sprinkled with Multi-grain Powder
What's with the melted ice-cream? I just couldn't comprehend it.
The ratio of toppings and green tea shaved ice just doesn't tally: By the time we finished all the toppings, still lots of shaved ice left in the bowl. And again, this has no sign of sugar appearance.

Despite the very relaxing ambiance for a cup of coffee or a slice of cake while chilling out with friends, the cakes were not up to my expectation, or perhaps, it is just the Korean cake culture that this side of me could not comprehend. Shall go for the famous Rice Burger on next round and leave the cakes or any dessert with melted ice-cream behind.

Having a colleague who'd always mention about pork during office hours at least once a day isn't helping me into getting a slimmer body figure, but to crave more for the non-halal piece of meat.
Thanks to Daniel, another carnivorous eater, who has recently joined force as my partner-in-crime for food explore, hence off we go to the famous Japanese BBQ at Taman Desa.

First attempt was a disaster, we went there on a raining Monday night, only to find out that all the 3 restaurants by Mr Seiji Fujimoto (along with Maruhi Sakaba and Sanuki Udon) were closed. Oh yes, don't ever trust the "opens daily" as published from elsewhere, they are all closed on Mondays.
Second attempt was a gamble on luck, there was still drizzling at 5pm and finally stopped when we were there. Faber Plaza was pretty easy to find with the help of "Jalan Desa Jaya" on Waze navigation apps.
Japanese BBQ is located at the center court of Faber Plaza, easily recognizable with its zinc roof, red bricks, and the red lantern with the words of 居酒屋 (Izakaya).Rustic environment with al fresco dining.
Though not preferable especially at this hot weather of Malaysia, we went on a good timing for BBQ which is after the rain, hence the cool evening breeze.豚肉ラーメン Pork Ramen RM10
This ramen has quite justify its value of RM10, or even did more than that. Still far from the level of those chain Japanese Ramen restaurants but good enough to fill our groaning stomach while waiting for the meat to be ready.ラムジンギスカン Gengkhis Khan RM20
This is the only lamb dish in the menu and would be the first dish if you ever order it, since it comes in a sizzling hot pan.
Mongolian lamb stew of tenderness, minimum gamey taste yet so flavourful that I wished to have a bowl of rice with me.
By the way, that's the ultimate compliment one can give in chinese culture.
We even finished all the cabbages as they have absorbed the essence of both meat and broth.
Not even one drop of the soup was wasted as the staff poured it all for us while he takes the hot pan away.キノコホイル焼き Mushroom Foiled Yaki RM10
Oyster mushroom, enoki mushroom, shitake mushroom, chopped onion with butter as seasoning.

We've ordered ビーフリブアイ Beef Ribeye RM10, ポークベリー Pork Belly RM10 and ポーク内もも Pork Inside Leg RM10.
They are all small in portion I must say.

They also offer meat selections of lamb, pork and beef along with long list of innards to choose from, such as tongue, intestines and much more.We then proceed with the grilling after the staff has taken away the hot pan.
Dripping pork lard had just made the fire gone wild.While the meat was fresh with minimal marination, it goes great with the sauce provided which is a mixture of Japanese soy sauce, sake, mirin, sugar, garlic and sesame.野菜焼 Mixed Vegetables RM5
Heated but uncooked vegetable?
While this doesn't make sense, it did happen. The vegetable was either overcooked with burnt edges or too raw to be consumed. Top up another RM5 to Teppanyaki Vegetable is highly recommended.

Unlike other restaurants that do online marketing, this restaurant has no namecard, no contact number and no facebook. Their only marketing was word of mouth, either from patrons or bloggers. Still, many would come to pay a visit, so do come early.

Several years ago when I was still in internship, I was blessed to have colleagues who seek high and low in order to have good food as lunch. Once, we came to this Chilly Pan Mee at Taipan and since then I have never forget the taste of it. With no blog at that time, I have no medium to share but it is different now.

Thanks to Agnes who brought me to this Chilly Pan Mee again for lunch few days ago.
We were amazed at the ability of this chinese-originated Pan Mee in capturing the stomach of others such as Indian and Japanese(no kidding, they just sat next to me), other than Chinese itself. Homemade Fried Dumpling (Sui Kow 水饺) RM6 (Small, 4 pieces)
Crispy deep fried dumpling of wanton skin that came with minced meat, carrot and yam bean.
Not too oily as something to munch on while waiting for the famous chili pan mee.Chili Pan Mee RM6
A generous portion of Pan Mee nicely presented with toppings of fried shallots, minced meat, deep fried anchovies, poached egg and some spring onion.Customize the spiciness of Pan Mee according to one's preference and tolerance level.Beat the running egg yolk, mix everything together and voila....

Egg yolk added the extra creamy texture to Pan Mee as if it just slipped down my throat. Add that with chili flakes that would escalate the spiciness in my taste bud. Not to mention crispy deep fried anchovies along with flavorful minced meat that were on their way deep down to my stomach.
It was indeed an eating pleasure with everything harmonizing inside the mouth.

"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 ;)