Upon reaching the restaurant late in the evening, I was pleased to see it looked exactly like the ones I've frequented in Korea, maybe due to the fact the owner was Korean and it does look authentic in terms of the decor and all. As for the food, do check it all out below as I go through our dining pleasures for the evening. The BBQ grill section of the restaurant has got to be my favourite section of any Korean Restaurant, as we got to actually cook our own meat, be it pork, beef or chicken. That evening we got to try Dae Jang Kem Korean Restaurant's BBQ pork and beef. Check these yummy stuffs below! Grilled to a crisp, without being marinated, just pure pork meat, the Fresh Pork Belly Sliced (Sam Gyob Sal) retained it's original taste which wasn't too bad. I did prefer the marinated version though, but give me another plate of this, and I would gladly clean it up for you. It was crispy enough and went well with the accompanying sauces. If you thought the Fresh Pork Belly Sliced (Sam Gyob Sal) was good, then this Marinated Pork Belly Sliced raises the bar a couple of notches higher. Marinated in some delicious special Korean recipe, after being BBQ'ed on the grill, it came out smelling good and tasted even better! We had some sweet fragrant taste to the meat. Now if only there weren't so much fats in it. If pork doesn't satisfy, then by all means go for Dae Jang Kem Korean Restaurant's signature BBQ beef dish. Similar to the Marinated Pork Belly Sliced, the bbq beef was soft to the bite, and really did go well with our drinks. In Korea, this would be one of the staples in any menu, the Gab Che (Fried and Mix Vegetable Korean Glass Noodle) came in an unassuming plate, but once we tried it, we just had to have more. The taste itself was really nice, akin to our lightly fried noodles, without the oil, and slightly sweeter. Peppered with lots of thinly sliced beef, this was another one of the must-order dish of Dae Jang Kem Korean Restaurant. Bring out the pizzas! Gangnam style. So it wasn't exactly pizzas, but it does look really alike. The Haemul Pajeon (Pan Fried seafood Flavor Pancake) came with very generous amounts of squids and prawns all stuffed into the pancake. The pancake was made from lots of eggs, flour, rice flour, green onions and more, which actually tasted like the eggs from our local fried oyster dish. Yummy stuff. If you fancy a dish made fully from vegetables, then go for the Korean Mixed Fried Vegetables with rice in Stone Pot ( Dol Sot Bibim Bab). I was taught by a Korean friend that to take this dish, usually all the ingredients should be mixed all together to bring out the mish mash of flavour.

Overall, it was a good meal out with bloggers and friends. Dae Jang Kem Korean Restaurant in Desa Sri Hartamas do serve some nice Korean fare, so if you are around the vicinity and game for some "Kim Chi" food, do drop by the eatery.

We ended our meal with these two sinfully sweet desserts, namely the Caramel Butter Thick Toasts and the Apple Cinnamon Ice Cream Thick Toast. The caramel was really thick with lots of foamy cream, but what I really liked was the really crispy thick toasts which had this butter flavour to it. Have it with ice cream, and we're good to go. I was told, some diners actually ordered these for breakfast at Chilla Cup.

Anyway do check out Chilla Cup's latest lunch and dinner set meals which includes the garlic soup, beverages and the main course which is a choice of their Montreal Spiced Chicken, Pan-fry Fish Fillet with Couscous or the Ham & Sweet Corn Tortilla.

Served next was Meet Fresh's signature Herbal Jelly or better known as "guai lin gao". To fully enjoy this dessert, we were given a small cup of fresh cold milk, which I poured happily all over the herbal jelly. Again, it would have been much better had there been more sugar in this dessert. I would think most Malaysians love their desserts sweet, and serving a "healthy" less sugar dessert just doesn't quite hit the taste buds. Meet Fresh's Peanuts Tofu Pudding had generous amounts of peanuts together with ample ice for that cooling taste. The tofu pudding was made from selected soy beans, giving out that rich soy bean taste on top of that "peanuty" flavour. Overall, the Meet Fresh outlet at Pavilion KL had an ideal location on the top floor, hence the healthy crowd.

A couple of months back, I had the opportunity to dine at this really exclusive spot in town, Tanzini Upper Deck @ GTower Hotel Kuala Lumpur to be exact. Forgive me for taking too long to post this up, as I was a tad disappointed with my photos that turned out that evening. Perched on the 29th floor of GTower Hotel, the place had the perfect ambiance if you're looking for a quiet romantic beautiful night out.Upon reaching the restaurant, I was really impressed by the beautiful settings and ambiance. The ambiance at Tanzini Upper Deck was indeed befitting for the fine dining occasion ahead. Without much ado, we were each given this personalized bag of chips with our names printed on it. Small touches like these do make me smile.

I should note that these chips aren't your average run of the mill chips, as it was creatively made from lasagna skin which were puffed up to resemble chips. As explained by the Senior Sous Chef, Chef Eugene who joined us that evening, even the sauce in those "mini toothpaste tubes" had a dash of creativity inside. The chipotle in adobo dip was cleverly packaged inside the tube adding a dash of spiciness to the flavour.Up next was our Amuse Bouche, which I learnt later were these single, bite-sized hors d’œuvre, done according to the chef's selection. For these we were served with the Foie Gras Mousse with Flavoured Pearls. Personally, I've never actually gained the pleasure of having Foie Gras, but the one here was rather exquisite in taste. Prepared by soaking it with milk for two days before it is crumbed and deep fried, it did go rather well with the aged balsamic pearls. Moving from one exotic dish to the next, I was rather intrigued with the appetizer Wild Caught Japanese Madai & Yellowfin Tuna. Again, I have to admit I'm not much of a fish person, but Janice did like this dish. Combining the strong taste of the Yellowfin Tuna, and the milder taste of the Japanese Madai, the dish had a certain yin and yang feel to it.Served in a rather large bowl, the Shellfish-Tomato Broth was new to me. I didn't know Shellfish goes well with tomato in a broth, but here we have this dish. Containing Roma Tomato, Shellfish Broth, Crystal Bay Prawns mosaic, and jelly fish orb, it was a refreshing taste on our tastebuds. Lightly seared Cold Smoked & Brined Muscovy Duck was served as our starter. Served with a unique "pudding" containing Chanterelle, swiss button, morel, & king trumpet mushrooms, I think it came out really nicely. Now I liked the duck here a lot due to its texture and nice fragrant taste. Adding some crispiness to the dish was the accompanying Baby Sardine Tuile. One of my favourite dish was served next as the main seduction, namely the Tajima Wagyu Tenderloin. I'm always a fan of wagyu beef, and the one here was lightly seared to perfection. The dish consists of the tenderloin, apple potato terrine wasabi custard, spinach and morels, which taken together made my night complete. Yes, I do love the tenderness of the wagyu here. We ended the fine dining experience that evening with Tanzini Upper Deck's reinterpreted concorde. The chef informed us the concorde was actually a well known dessert in France created by Pierre Hermé. Here at Tanzini Upper Deck, they did a reinterpreted version adding a caramelised white chocolate at the bottom that is turned into a Namelaka.

"Namelaka is a creamy texture dessert that is almost like a mousse but instead of whipping the cream, it is actually not whipped."

It felt like yesterday, even though it was a year ago when I attended the Svago & Limoncello Pre-Opening Hard Hat Party. Back then, construction was still on-going, but now it's ready with such a lovely environment. Located just in front of the KLCC park, Limoncello Bistro & Bar has got to be the best spot to be to sit back, relax and unwind over dinner. The salad came first, named Tutti Frutti, I felt it had such vibrant colours to it. With a mix of pomelo, strawberry, mango and blueberry, tossed in a light citrus dressing, the dish really opened up our palette and desire for more delicious food. Sweet and tangy, I do recommend this as a starter to any meal here. A unique pizza offering, at least to me, the Capricciosa Wood-Fired Pizza came served with this really nice egg in the middle. The preparation of the pizza was done at their fire stove, where customers could watch it being prepared in front of them. Unlike the usual pizza peparation, when being prepared via the wood-fired stove, it actually brought out a whole set of flavours. The crust was crispy, and I could not get enough of the toppings (chicken ham, roasted artichoke, marinated mushrooms, olives, tomato and mozzarella).Steaks have been my favourite dish, no matter which restaurant I end up in, I would usually try out their steaks. Here at Limoncello Bistro & Bar Suria KLCC, we were served with the Black Angus Tenderloin. Ordering mine medium rare, it came served in exactly the way I want it to be, lightly seared on the outside, while being juicy and tender on the inside. If there weren't any other dishes that night, I would have gone for a second helping of this dish.