Indian cuisine is not just about the performance of spices but the art of orchestrating the taste buds and the sensation.

There were 3 sets offered during the Merdeka period: fish, chicken, and mutton and I opted for the first one. The set comes with the Briyani rice, fish curry, and the condiments include papadum and mango chutney. By merely looking at the mouth-watering presentation, it stimulates my appetite and triggers my excitement of wanted to scoop a spoonful, and of course the fragrance that follows has never failed me. There is only one thing that can make the fish better, it needs to be served hot, not warm.

The mango chutney is easily stealing the attention from the main course, and words fail me for a while during the first nosh. This sweet and spicy serving is beautiful in colour and rich in taste. The ripe mango is well-blended in the spices and it wonders me, how on earth can this unique flavour be created! Just soaking yourself in King’s Curry with a lingering smell of curry and lock the unforgettable experience.

Kuching folks can now embark on a new taste besides the enduring local delicacies. As the banner showcases “KL famous Pork Noodle” in front of the shop, it does successfully attract the foodie-makers, and it has not failed the happy anticipation. A bowl of a delectable kuih teow soup is a particular favourite among its patrons, with either to add or without the half-boiled egg to it. The selling point of the pork noodle is the soup, with the natural stream of sweet and smooth without causing thirst. Not only that, this bowl of kuih teow soup manages to outmanoeuvre the rest by its golden crisp deep-fried lard, that for sure able to satisfy the pork lovers. This hawker-yet-premier delight is worth a try and is appealing to people of all ages and all walks of life. It is rather exploring than drooling, so head for Jalan Sekama and spot the Geylang coffee shop.

This newly opened shop is called ‘Simply Fish’, located at Rock Road. As humble as the shop called itself, here offers the fish based delicacy that highlights the original and authentic fish taste without letting the condiments to steal its feature. The serving here is suitable for those who wants to give his taste buds a break and enjoy the less-heavy flavour. The price is reasonable for the fresh fish meat.

On one hand, as the plain taste won’t cause a burden to your palates, on the other, it might be too plain at times, that you need the condiments such as soy sauce and chili to enhance your appetite. The shop also sell pok piah with RM3 per roll. Just come and have a try here.

Fullhouse has this seasonal set lunch promotion which provides 6 choices, serving from 11am-6pm, Monday to Friday. Each set consists of one main course (rice or noodles) and you can choose either ice lemon tea or lime juice as your drink.

I order the curry Laksa today, I would say it tasted the combination of curry noodle and Sarawak Laksa. The gravy is just alright, not too concentrated nor diluted. It tasted good, not too spicy and appetizing. The presentation is attractive, with the egg, chicken slices, fish cakes, bean curds and parsley that makeup the colour of the bowl. You can choose between bihun or noodles, or the mixing of both, depending on the texture you would like to munch in your mouth.

If one thing I can suggest to Fullhouse to improve on this bowl, I would say put some surprise in the broth as I don’t find it aromatic enough.

Little Hainan adopted the policy of food serving according to meal hours in which you will only get the menu for breakfast during morning time, lunch sets in the afternoon and dinner plates in the evening. The quantity of the food prepared every day seem the same, regardless during weekends or public holidays, assuming this is to ensure the freshness of the food.

When the quantity of the servings are limited, the Order Taker will inform you, for instance, “We have only 2 plates of chicken rice left.” Once I have been told no char siew for Mee Kolo but only mincemeat. I asked for a discount or substitution but was been told impossible. This is the part I feel Little Hainan should improve on if it wants to retain the number of the customers and to welcome them to revisit the restaurant.

The steam chicken rice is quite typical in its taste despite the ‘onigiri’ or rice balls that look cute and manage in decorating the plate. You might like the pickled cucumber slices if you don’t mind of the sweet instead of sourly taste. Chicken is tender and the rice has its nice fragrance. A bowl of soup will be provided to sooth the dryness of the rice set.