I must say I am spoiled. I had Prime's steak and now most of the steaks are hardly comparable to Prime's. Nonetheless I will try my best to write an objective review here,

The concept of serving potatoes is redefined. In Huck's, you get a huge bed of diced potatoes, moulded and fried. I appreciate the creativity and ecstatic value. However the bed of diced potatoes was served almost cold. I could imagine how awesome it would be to have freshly fried potatoes and a cute of my steak.

The tomato was cooked to the right texture; it was firm enough to hold it together while soft enough to eat it like a totally cooked tomato while the inside was juicy and tasted like fresh tomatoes.

The corn salad was unique. It tasted a little sourish yet allowed the flavor of corns to take its fair share.

Now now, what about the steak? Judging on the layers of fat on the steak, my tanner half deduced that it was sirloin. It was cooked to medium rare, which was about right. The texture of the sirloin was alright but the flavor of beef did not really pop out. Almost tasteless for the one without sauce, while another steak was a little dull to my liking, albeit the sauce was supposed to complement it.

Fried tenggiri is not the best I had so far. The best goes to Kashmir's. The freshness of tenggiri was not prevalent in this tenggiri I had in Nirwana. The texture was flaky but it was alittle gamy as well. I did not use the lime to add some kick into it. Nevertheless it might only help a little on the flavor but not the texture.

Banana leaf rice sounds like a good idea for a carbo guy. Unlimited flow of white rice, side dishes, curry kuah. If it is good, it is even better but I don't think this banana leaf rice is worth the fame. First of all, I disliked the first and second side dishes on the photo. The first one being simple yet not executed in a right way. The second one being too bland, perhaps they should put in more spices. The one I liked most was the fried bitter gourd. The batter was fried to crispiness yet retained the soft texture of bitter gourd. Best thing of all it was not bitter! The batter contributed to most of the flavor due to the use of spices. The only thing they could probably improve on is the thickness of batter on fried bitter gourd. The fish curry kuah was too powdery and I disliked it the instant moment I had the first bite *scooped the invaded rice aside*

Burger King in One Utama has a new image and good thing is it comes with some awesome deals for all. For example, this mushroom swiss burger set which is initially priced RM12.95 but for now you can get it at RM5.95 until further notice!I must say the burger bread was mostly the whole burger. Albeit soft and fluffy, the beef patty was comparatively thin and less substance. It did look very pretty on the menu no? Here is the catch! LOL, you get something less pretty and less satisfying. I surely hope it wasn't the real size if it were to price it at RM12.95. The amount of mushroom was pretty decent. Flavor wise, it made the whole burger a little dull. It needs some kick in it. The fries were decent and a little salty, which was good enough to eat on its own. I like to eat fries with chili sauce though. Plus I found their tomato sauce was too sourish and tasted very differently from what we usually get used to.

The concept of using guacamole as opposed to mayonaise and cheese sounded intriguing. I had my guacamole burger and I love it since then. So I was expecting the similar experience I would be having with this. However it did not quite the same. Yes, the guacamole tasted like butter and "moisturized" the toasted bread. No, the turkey wasn't giving enough substance to the sandwich, making it a skimpy salad, apart from the guacamole. Overall, taste was fine but just a little disappointing that O'briens are being stingy with their sandwiches, albeit it is one of the highly priced items on the menu.