One day as I drove past Damansara Utama, I caught a glimpse of Gong Cha and ShareTea and I told about boyfriend about it. On last Saturday, after we had Menglembu wantan mee at Annie1, we decided to grab something quenching. What I had here was the signature wintermelon tea, topped with a thick layer of seemingly coconut cream, which gave me a good looking white mustache. I had my first sip without the straw. Sipping through the white cream to the wintermelon tea. The cream was fragrant and slightly salty. Wintermelon tea itself was mildly sweet and refreshing. When I stirred some of the cream into my wintermelon tea, it made the drink more creamy and smooth. The more you stir, the more creamy and smooth it becomes. Nice but sinful I guess?

It was only until recently that I came to know about balsamic vinegar. One of its usage is salad dressing. It has the sourish flavor which is citrussy at the same time. I find it very appetizing and using it in salad is aptly so. Apart from the balsamic vinaigrette, the chicken was slightly too tough and instead of sun dried tomatoes as stated in the menu, I was served with cherry tomatoes. The end result was surely compromised. The rather generous sprinkle of almond slices was great addition as it gave the salad nutty aroma and crunchy texture.

I must admit that chocolate is just my kind of thing. The name "Chocolate Truffle Torte" just sold me off. When it was served, I was surprised that it came with a glass of cold milk. It was only then I realised the milk was definitey necessary. The torte was super rich and creamy, as if I was eating the denser chocolate cube but it was not too sweet. Just the right level of sweetness but as you dug into it more, you would feel like drinking the icy cold milk to reset your taste bud as well as enjoy it in a different way (ie the oreo way). It was a nice dessert to end a meal but surely you have to share this with 3-4 without feeling overwhelming full.

If you were to visit Yut Kee, the one thing you must try is this signature pork babi. The pan fried outer layer was made of bread and deep fried. It was oily but worth a try. Loaded in the bread was caramelised onions with pork shreds. Juicy (perhaps oily), sweetly savory it was. The pork was not consistently tender but rather a mixture of rough and tender pork shreds which could be intentional. The only thing I would complain is the lack of meat in the roti babi.

Caesar salad is not my thing generally because I am not a big fan of olives. However olives seemed to be missing here. I have never had caesar salad with poached egg and here was where I had my first one as most restaurants would serve caesar salad with hard boiled egg for convenience purposes. The use of parmesan cracker was a thoughtful idea. Not only it enhanced the crunchiness of the salad but at the same time it gave you the liberty to eat it only when you want. The caesar salad was very balanced in terms of texture and flavor.