Sade ice cream, I guess there is nowhere you can find it in Klang Valley, but here at Mado. My boyfriend told me how awesome it was few days ago, made me felt so itchy to try that too!

Mado's ice cream is made with pure goat milk and uses Salep in stead of gelatin that is normally used in the more common ice creams, which ensures that its ice cream is 100% Halal product. I care less for the Halal, but more of the perfection of texture in my ice cream.

This sade ice cream was super dense, super rich, super smooth yet you had to work your way to get a decent scoop of ice cream. It was super sweet, much attributable to the use of goat milk. It looked like vanilla ice cream but did not taste the same. It tasted like their original ice cream.

The only thing was I wanted my ice cream in scoop but they gave me in bowl

It was my second time dining in Prime and they do serve the best steak by far. We wanted Master Kobe oyster blade steak 220g [RM130] but it was not available. So we resorted to Blackmore Wagyu D Rump.

It was not the first time I was full before I even finished my quarter of 220g steak. I am not joking. My boyfriend and I ordered a rump steak to share and two side dishes. The rump was unexpectedly smooth and almost presented no resistance over the knife and fork. I was utterly delighted at the more flavorful cut of rump, though it was comparatively less flavorful than tenderloin. Medium rare was the perfect preparation for the steak as it was pinkish inside while a little crispy on the outside.

I simply love this coconut shake. It was a good drink to have in a hot and sunny day, especially when you are about to fall sick. Added with Q-jelly and aloe vera jelly, it gave the drink more surprises element and contrast. It tasted like vanilla ice cream with coconut but the balance was strike. Neither was overpowering one another. It was served in a big jug where it could easily fill two person. The aroma of coconut was comparatively less prevalent than the vanilla but you could tell both tastes complemented each other well.

On the day itself, Frontera had a free flow of drinks promo if you dine in. The prospect was good, so my partner and I decided to head there, probably to have some snacks and mains. The tortilla chips started off mild, with random surprises of saltiness. It was crispy and relatively healthy, as it was made of corn starch. The red salsa was very good, as it balanced out the flavour of tortilla chips, making it less intrusive to the taste bud. It tasted very tomato-ish, with natural sourish flavour, which I found it very appetizing. As it was bottomless, we kept refilling the basket but towards the end, the tortilla chips just got saltier and saltier. We were so full by then that we did not have any mains Good to have it with beer.The agua fresca was very refreshing and best of all, it was free However, this version was milder, less sourish than I like it to be.

Ricotta pancakes with gula Malacca syrup, butter and fresh organic bananas was good but not the best. The pancakes were a little dense but fluffy. The gula Malacca was put to an interesting combination. To eat it best, cut a small piece of the pancake, spread a little butter, top with a small piece of banana, and drizzle the gula Malacca on top before you put the whole thing into your mouth. The savoury of butter enhanced the distinct taste of gula Malacca, slightly subdued by the mildness of bananas and egginess of pancake. I like mine with lotsa gula Malacca (I have sweet tooth )