Beard Papa's has been in Mid Valley for as long as we can remember and their cream puffs are one of the most glorious ones in town! The cream puff crust is firm and crunchy, and just lightly fluffy on the inside, and it is filled to the brim with your choice of cream. So far we've tried the vanilla and chocolate, and both are really yummy. Beard Papa's also sells some great eclairs.What we really enjoyed on our last visit was the chocolate fondant, with an added scoop of vanilla ice cream. This was served piping hot to us! The chocolate fondant had a nice firm outer layer, that wasn't too sweet, nicely balanced with the generous serving of thick melted chocolate oozing out from the inside which was much sweeter. We liked how they balanced the sweetness in the filling and the cake part so that it doesn't become too cloying as a whole. The vanilla ice cream was also perfectly creamy. A great tea time snack!

I'm awful with fish names and can't usually tell one fish from another (unless it's the obvious ones like salmon, or cod) but this was one of those freshwater fishes with heaps of small, fine, tiny Y-shaped bones in the flesh. The sauce was tasty, full of mushrooms and complemented the fresh sweetness of the fish flesh, but it sure was troublesome weeding out all those tiny bones! I wouldn't order this again.

The Roast Chicken with Garlic came next. The chicken was roasted quite perfectly, resulting in meat that was tender in all the right places and crispy skin. The dish also came generously sprinkled with fragrant fried garlic. My family enjoyed this variation, but I would still prefer to have the roast chicken with the usual sweet plum sauce with my Chinese roast chicken any day. You can just ask any of the waiters to bring you some of that sauce if you're like me.

We started off dinner with a Two Season Combination consisting of hot deep fried bacon rolled with long beans, and cold salad prawns. Things certainly got off to a good start here! The bacon roll, coated with a thin layer of batter, was unique and somehow addictive. Who would have thought the fragrant steaks of bacon would compliment juicy, crunchy long beans so well? The prawns were just as good, fresh and springy, served with fruit salad.

We also had another main of the Miso Black Cod (RM 45). The addition of the black miso gave the cod a sweet glaze, which would have been heavenly had the cod been done well. Unfortunately, the cod flesh here tasted overcooked, and there was none of the luxurious melting-in-mouth that everyone's so accustomed to with cod fish. The mushrooms were unfortunately overcooked as well. The bed of quinoa, firm and textured grains, was a new thing to the both of us, but it did go well with the cod.