This is a great place to throwback & chill out.
Great ambience with a pub next door.
You'll get the party vibe but not overly noisy.
This place surprisingly serve great coffee lol.
There's this time that I could not agree with the original taste of the curry for my roti jala & the chef re-made the curry for me with a different twist to its flavour... awww~~~
I admire the chef passion & his/her respect for their patron's opinion (salute).

During my last visit, I've ordered three dishes to try out Portuguese style seafood.
The first dish is BIG clams in ginger and cili padi soup.
I couldn't stop drinking the soup after my first sip because the soup is tasty and I can tell that the clams are VERY fresh from it.
Secondly, stir fry brinjal in Portuguese style seasoning which tasted like a combination of five spices powder, fried chicken powder and salt.
This is the BEST cooking style for brinjal which I've had by far.
Last but not least, salted egg crab but the crab is not fresh. 
The total bill is really cheap.
Will try their Portuguese baked fish next time!

Rainbow milk tea is quite similar to any pearl milk tea that you can find in the market.
Yi cha's pearl tends to be slightly sweet, so they will decrease the amount of sugar added into the drinks.
So, I'll always request for more sugar since I've a sweet tooth.
In terms of flavour, Their milk tea is infused with a stronger taste of tea & not too milky.
Must try!

I've always enjoyed pearl milk tea when I visit Asian countries.
Chatime actually originated from Taiwan & it does taste different.
The pearl milk tea in Taiwan will have a stronger tea taste meanwhile Malaysia will tend to be milkier.
The pearls in this stall is soft & tender (just nice) like the ones in mid valley too.
I would recommend to try it with grass jelly if you dislike pearl as this taste pretty good.
You may also opt for brewed oolong tea if you're lactose intolerant.

The soup is salty and sour but in a good way.
If you really like sour vegetable soup, then you'll love this.
The soup is infused with a faint sweetness from the duck meat.
The sourness came from the sour vegetable and asam as seen in the picture.
At this juncture, I have reasons to believe that Nancy kitchen may I made their own preserved sour vegetable judging from its colour and flavour.
I would say, this is my top favourite in Nancy kitchen.