Yes, you have gotten my attention. I love gula malacca for its intensity and uniqueness of flavor, and yes, I want gula malacca in my soya bean. I have expected my gula malacca to be less syrupy and more dense and thick. You have got me right, I like a thick layer of gula malacca sitting at the bottom of my soya bean. Somehow this was very watery and hence the flavor was diluted. The soya bean was not spectacular and I found it slightly diluted. Oh well, this just doesn't do justice to my lovely gula malacca.

Spices and spices, that is how Indian food is differentiated from. You wouldn't have clue of what spices are used and how much of each spice because it is matter of preference and creativity. This masala tasted different from the super salty masala that I usually have it with my banana leaf rice. This was milder and more tomato-ish. Spiced, no doubt, but it also gave the dish slight bitterness, indicating lack of balancing.This briyani rice tasted super mild, almost salt-less except spices and spices. It was too boring by its own, and perhaps good to go with more flavorful dishes. Texture wise was alright, just the flavor was too off.

It is common for buffet line to include international cuisines, which explains why sushi is here at the first place. It was nothing to shout about; the tuna was moistened by itself and enhanced by the yellowish liquid sitting side by side. Flavor wise, it was alright. That was the only thing I tried on the sushi platter.I have had better Bandung in A.J, and here was nothing close to it. I like my bandung unmixed so that I can taste the different layer of liquid and be surprised. This was very diluted after a short while and thus, I did not bother to finish.

Century egg aside, this was my first time having duck egg, cooked in Indonesian style aka Gulai style. The milky soup was not as spicy and in fact, it could be drank as soup. It did not taste of santan, perhaps there wasn't any. The color wasn't as yellowish as well.The duck egg was slightly too tough; it could be the usual texture of duck egg but it seemed like overcooked to me. When I broke the duck egg, what sat inside was slightly runny yolk but mostly hardened.

Overall, I did not quite like it.

Nowadays most rojak stalls sell cendol for the sake of selling it. Most of them do not do it well, so was this rojak stall in Damansara Utama. In my opinion, a cendol made of coarse ice shavings is not a good one. This cendol was made of super coarse ice shaving. The flavor was there, but not intense enough to my liking. Plus it was not as loaded as I like mine to be, i.e. loaded with heavy dose of gula malacca, soft cendol, and plenty of peanuts and red beans. Overall, mehhhh....