Vegetation is definitely presumed to be healthier, and what’s more the fashionable practice in today’s eating habit. Thanks to the hard-core chefs who always search the best out of the best, that makeup our dining plates colourful and transcend our imagination into limitless fun.

Apart from the original ingredients such as long bean and fried bean curd, the red curry Ramen served by Idealite has added potatoes and substituted the heritage-like coconut milk with organic oat milk, leaving no excessive oil goes floating on the broth. What about the ‘pig’s blood’ that commonly seen in the Chinese style curry noodles? The bean curd has successfully masked the role, with the soy sauce that gives the colour and spilt when you bite over it, providing you with dramatic effect, as you like to taste blood, huh.

Overall the taste of this colourful bowl is quite special and delicious as long as you are willing to let go your persistence towards the original version. For the very first step, can you accept Ramen instead of the typical yellow noodles?

Sarawak Laksa that I ever had at Kuching are ranging from the gravy-bihun-chicken slices, gravy-bihun-chichen slices-egg, gravy-bihun-prawns, gravy-bihun-prawn-egg, gravy-bihun-prawn-chicken slices, gravy-bihun-prawn-chicken slices-egg, and this is the first time I found char siew was added, the merry-look Laksa served by Little Hainan.

The shrinkage of ingredients in food preparation nowadays has not affected the passion by Little Hainan, in which the portion of the Laksa is somewhat big as compared to most of the stalls out there. This Laksa has accomplished with the major ingredients: chicken, egg, prawn, and garnished with celery, and add in char siew, making it a signature to this restaurant. The grill pork belly, or char siew is very juicy and rich in taste. The egg slices are quite thick, making the texture yummy to be consumed. Most importantly, the gravy tasted delicious, even can eat it without the ritualise squeezing lime and adding in the sambal as its condiments.

Having this fried ice rolls during Kuching Festival from the stall called b3ar 21 and it is unexpectedly welcoming by the taste buds! The storekeeper claimed that the ice-cream was home-made and fresh fruits were being used, therefore the serving was healthier. In fact, the ice-cream is not sweet at all.

I ordered the green tea flavour as recommended proactively by the storekeeper as the signature flavour by b3ar 21, and I decided to irradiate it with fresh mango slices, blueberries and strawberry syrup as the toppings. The taste and texture of the ice roll are enhanced by the fruits which have been used to mix with for frying. As you won’t feel the smooth texture of the typical ice-cream, licking is not recommended, but the layering that makes the biting pleasurable. As the ingredients are natural, parents can feel comfy and happy enough to let their kids to enjoy the cups by themselves. RM6.90 is just worthy to be chill-out. Check out www.facebook.com/B3AR 21 Malaysia for details.

The dilemma of thinking twice or have it is indeed a difficult decision, especially in terms of enjoying food. The popularity has never died away when the local all the time favourite Roti Canai has charted the list. I order Roti Planta at Aimuni, after a long and tiring working morning and crave for the relaxing sweet-aromatic-all-in-one branch. The delighted crispy outer layer with the crunchy half transparent inner layer making not only the biting but the appetite thrilling. Oily or not, is already not under consideration, it is Roti Planta anyway.

Roti Canai family used to serve with dalls or curry but the real good one can be eaten just like that. As for Roti Planta has been added with sugar, I just like to have it without other condiments. I would say this Roti is good enough to stir my satisfaction and followed by the fingers licking. Peeling away and seeing the glassy layers is a pleasurable experience. The aroma of Roti Planta just leaves the mouth to ask for more. The dish is available at Aimuni, Demak Laut shoplot.

I order chocolate minty cheese cake and caramel soft cheese cake during this visit and my rating is ‘above moderate’. The reasons of not grading them an ‘excellent’ are due to number one: it is overpriced, RM 11.50 for a small piece of cake and two: the popcorns are limped.

The taste of the chocolate minty cheese cake is quite good, with the mint that gives the refreshing ice-cold feel, and seems able to tender the sweetness of the chocolate. For the caramel soft cheese cake, the caramel syrup has successfully enhance the mild milky taste of the soft cheese, leaving only a relaxing and enjoyable mouthful of smoothness. These 2 flavours I have today are not the thick creamy type, so they won’t really cause you to feel too full, a wonderful choice for the afternoon tea. As the café does not serve the same type of cake every day, you might find out from the staffs of the availability of the two cakes I mention here.