One of the must-have from Hainanese cuisine is their Chicken Chop. Diners here at Gastro Cafe can choose either the original Hainanese sauce, black pepper sauce or tomato sauce to go with the chicken chop.

My personal preference would be the original Hainanese sauce, which has a hint of natural sweetness from the onions that cooked along. Served together with fried potato wedges, the green peas on top did make the dish more colorful and intriguing one’s palate.A classic local dish, almost every Malaysian love this as a staple food! Served together with my favorite sambal ikan bilis, sambal sotong, peanut, egg and cucumber, I like its fragrant rice that is rich in santan (coconut milk) flavor.

Rich in thick creamy curry gravy, Uncle Chong’s Curry Laksa was served together with chickens, tau fu pok (bean curd), and fresh cockles.

I like their yellow noodle that has very minimal alkaline taste (lye water or kansui). According to Mr Chong, they get their noodle supplies from a small factory that can customize and has good control in the food products’ stable quality.One of the popular dishes here is their Uncle Chong’s Nasi Lemak Special, which served together with curry chicken, spicy prawns, and sambal tumis at the side.

The rice was not too ‘lemak’ for my taste buds, but according to the chef, their regular customers requested to cut down little bit the ‘lemak’ taste to balance up with the 3 different spicy sides that were already rich in santan flavor.

Served together with toasted garlic bread, I like the aglio olio here that came with slices of flavourful pork bacon to compliment the spaghetti that chef cooked till just nice with his own ratio of mixed herbs and ingredients.One of the must-try dishes at Kalamazoo is their Signature Pork Burger. Served together with fries, the burger was soft in texture and had a nice buttery flavor. The highlight? Of course is the self-made juicy pork patty that covered by a melted cheese on top. It added an irresistible cheesy flavor, which to me is a big bonus point!A simple classic dish that prepared with lots of patient and passion! Served together with Kalamazoo’s own special sauce, this juicy and tender soft Alabama BBQ Ribs was polished clean quite fast by us the hungry ghosts.

It is indeed a healthy dish. For a healthy start to a delectable meal, the Grilled Chicken Salad, with whole piece of grilled chicken breast that cut into slices, and sits on a bed of fresh garden salad flavored with Thousand Island dressing. I do like the tenderness of the chicken, even though it is not my favourite chicken thigh, but the sweet salad dressing makes up for its delicious taste. Nicely plated with varieties of breakfast foods, this splendid smoked salmon omelette comes with 4 slices of lightly toasted baguette, 2 chicken sausages, grilled juicy tomatoes and aromatic sautéed mushrooms. I do like the way they cooked the salmon omelette, with thinly sliced fresh sweet salmon. Perfect for salmon lovers. Crispy baguette toast topped with green veggies, smoked salmon, Eggs Benedict, and shrimp eggs. The accompanied light yellow buttery Hollandaise sauce enhanced the overall flavor without much significant substance. Personally I felt this dish was a tad too bland for my liking. Maybe the lack of a strong sauce took away the kick required. The salmon is good though, with enough texture and freshness giving it that well needed sweetness.

The perfect snack to have before heading to the cinemas, at least that's what I always do, the Sweet Plum Potato Fries from Shihlin has undergone a "makeover". With an improved recipe to give out that extra kick, the improved sweet plum potato fries is now softer and more fleshy on the inside. Covered in crunchy and flavoursome light golden batter, and dusted with plum powder, do try out this snack the next time you drop by this eatery.When the Seafood Tempura was served, I was a bit taken aback by the look and taste. Probably I was too used to the japanese tempuras served at other eateries, that the one served here looked more like our local version of the "keropok leko". Crispy on the outside, while soft and tasty on the inside, I did like this dish. Served straight from the fryers, the Seafood Tempura would cater to most diners.Served on a huge platter, the newly launched Crispy Salt Pepper Mushroom came off looking really crispy. Deep fried to a crisp, each golden mushroom is coated with a light golden batter, then sprinkled with some of their signature flavoring. I did like the crispiness of the dish, but it could do with slightly less oil, and thicker mushrooms.