The Golden Orchid is located in PJ in one of the shop rows in Jalan SS 22. It would be hard to locate them without the GPS, especially with the construction that is going on nearby. And if you are not familiar with that area, it might take you a while to find it. With all the apps and GPS tracking on the smart phones, be rest assure that you’ll find this place in no time. There are lots of parking spaces, and during the night time, it would be difficult to miss the vibrant lighting of the restaurant’s name.Serving oriental Thai cuisine, the flavours of their dishes are very much already tuned to favour the local palate. Starting with their Tom Yam Seafood which sells at RM25 and RM45 for two different sizes respectively, the combination of all flavours in this is complimenting one another so well there is nothing that was excessively over throwing anything other flavour in the soup. It looks trenchantly sour and spicy, but the taste was irresistibly seductive.The seafood is ordinarily usual but they serve quite a bit of their dishes of mainly seafood. Speaking of which, the platter comes in a combo mix of few dishes which is accompanied by this tangy and mildly spicy dipping sauce. Great and perfect for sharing, this Golden Orchid BBQ Combo Platter serves at Rm 68.Comes with lots of lambs and prawns and squids, the grilled ingredients is perfect to go with the dipping sauce and apart from the lamb which already has a distinctive flavour of its own, the rest preserves the natural flavour and prevails to stand out with their fresh texture.Fried Fish with Keng Som is amazing with all the mix flavours of tangy and delectable spices submerging within the fish.The sourish flavour is appetizingly interesting with lots of other vegetables in it.I love what they did with the Buttermilk Prawn as well. Lovely prawns with a lot of gravy which so coincidently is to my liking. I don’t see how this is any bit very Thai because in Malaysia, people eat this all the time which I am not surprise since the two country have so much similar influences in culture. Except that this one here has more gravy than the usual that we have.Lastly, my favourite Thai dessert Tub Tim Krob sells at an average price of RM 4.80 each. There is not enough coconut milk in it so the flavour truly lacks a little.

Paniya offers a different kind of Korean dining experience compared to most of the local Korean restaurants. There are lots of Korean BBQ restaurants but very few Korean teppan BBQ. Paniya has opened its doors to the public not long ago in Solaris Mont Kiara, serving hot plate style kind of dining experience. Located at the first floor, the lift and access strip gratifies fun.
We were welcomed by the very heart warming ambient and their super friendly owner and staffs. Their menu is presented in a very simple yet mouth watering choices.
Mainly specialized on hot plate dinning, they have options of pork, seafood & chicken. The main ingredients are accompanied with an array of vegetables like cabbage, bean sprouts, chili, carrots and spring onions oh and tteokbokki (Korean rice cakes).These ingredients is then being mixed on the hot plate and fried with hot pepper chili paste. There is always option to do the cooking on your own table or not. Each dining table would have a stove.Like every Korean restaurants, we were served with Banchan (side dishes), pickled radish and pickled cabbage. The choices of side dishes rotates based on daily rotation. There are cabbage kimchi, radish kimchi, pickle, rolled-up egg, stir-fried anchovies, stir-fried tofu, and fruit salad. This is served with the soup of the day which also rotates on daily basis.Added to my stir fried is some Ramyeon (Korean instant noodles) and I am strongly recommending this to be strictly a sharing portion for minimum two people at least.The hot plate is first stirred and cooked, and the noodles would go in last.One awesome little devil to be savior during raining day. Top that up with some rice wine. Owner is generously serving us with some of his Makgeolli and it was deliciously sweet and tantalizing. The makgeolli is an alcoholic beverage native to Korea. Made from rice and fermented into wine, this might not be the best makgeolli I’ve had (the best is the one by my aunt of course), but it was pretty awesome.
And like many other Korean restaurant, some fruits as dessert at the end of the meal.All in all it was a great and fun experience at Paniya. There is nice food with great dining ambiance on top of friendly service and comfortable dining.

Dai Ban Noodle literally translates to thick or big noodle. They serve not just noodles, but many of the rest of the noodles as well as rice and burgers. They take pride in the fresh ingredients and the preparation of the ingredients and dishes. Carefully picking their ingredients and preparing everything right from scratch, the cook puts in lots of effort to ensure the best of quality and value for money for the customers.Salted Egg Sotong (RM 11.90) is a rich salted egg coat of sotong ring with amazing texture. Deep fried with the perfect timing, the sotong doesn’t take lots of effort gnawing it. When chewing it, the salted egg coating is astutely distributed evenly. Every bite is real tasty.The Crunchy Prawn Roll sells at RM 7.90 and the prawns were really fresh and juicy. The skin was great and not too greasy. The prawns however, would be much more appealing in appearance should they have removed the intestinal vein.Fan of smoked duck slices should be delighted with their imported Smoked Duck that is selling so affordably at RM 8.90 per plate. Every slice is well distributed with a balance layer of meat and fat, greatly moist and succulent at the same time.When coming up with the name Daiban Noodle, this illustrates not just big noddle, but grand in general. Grand dishes, grand presentation, grand services for the customers and everything grand you can ever imagine. While trying to achieve this, check out this huge plate of Lemon Grass Pork Chop with Fried Rice at a reasonable price of RM 12.90. The generous slice of pork chop is so delicious and perfect in both the texture and the flavour. Marinated for hours, the pork chop is fantastic.Another best seller is the Claypot Pumpkin and Pork Rib congee (RM10.90). Most places cook porridges with plain porridge. This one is cooked with flavours which blend well with the later addition of pumpkin. This way, the pumpkin blends into the porridge nice and smooth.Follow by the Dai Ban Spicy Char Kuey Teow (RM8.90) which is delectably spicy. It comes with a mix of yellow noodles despite the name Char Kuey Teow. The mix of noodles is so the texture of this is slightly muddled up with both a more solid texture from the noodle and the bouncy texture from the kuey teow. As for the spicy level of this dish, the zest to this is the right at the tip and the addition of preserved turnip in it is clever.The signature to the Dai Ban noodle is the Traditional Handmade Dai Ban Mee at a fair price of RM 6.50. The ingredients are pretty luscious and the soup is rich in flavour, very much to my liking. The noodles however, lack some chewiness in texture. I admire the effort of the cook preparing everything right from scratch with man power instead of machine. That means all the way from kneading the dough and pinching it to pieces.It is a very homely place with great dishes of good ingredients.
Love, Sycookies

Famous for their Xiao Long Bao, the Din Tai Fung has already established their reputation. Selling at RM 12.30 per basket for 8 pcs, these dumplings are good as starters. Especially when eaten with the black vinegar and gingers.It was very tasty because the rate of this dish out from the kitchen was really fast. That makes it fresh and delicious. The superior soup inside those dumplings was tasty and the minced pork in it has a great aroma. I try to avoid this because there were lots of oil extracted from the meat in high steaming temperature.See how the ‘sifu’s working efficiently in the kitchen at their semi permeable kitchen glass.If you feel bad having so much meat, try bluffing yourself like I did with the Vegetable Pork with Soup instead. The soup was crystal clear and the vegetable inside the thin layer of wanton skin compliments the minced pork very well.Since there are only the both of us, we didn’t order much. I had the Shrimp Fried Rice which is my all time favourite. Leave those fresh and large shrimps aside, the rice has got great aroma of wok, but not over heated. So it was really delicious and to my liking.Love, Sycookies

Hidden within the scuffy enclave of Sri Petaling, the Fusion Haven brings home closer than you can ever imagined with their friendly staffs and owner and a range of far-reaching fusion dishes. The Fusion Haven fuses all possible combination of flavours hence creating fusion of culinary at a different dimension-a blissful haven. Something like no other and probably the best fusion experience one can indulge.

Kick starting the fusion feast with an amazing Fusion Mango Salad (RM 13.90) served inside crackling crunch of a crispy basket and if that doesn’t trigger the saliva gland, I don’t know what does. Bedded beautifully in the basket with some fresh lettuce, apple tartar, tangy sweet and fragrant mango, topped with raisins and pumpkin seeds for a better texture, the mix of these were almost divine especially when all ingredients used are fresh.They hit that big score when the Salusciccia Grilled Portobello Mushroom was served. This Italian style grilled fresh Portobello mushroom stuffed with homemade pork meat and breadcrumbs might have appeared slightly exclusive with RM 19.90, but the plump sized mushroom with incredibly rich and moist stuffing is absolutely breath taking.
And just as I am succumbing to the appetizers, fusion gets to paramount approach when the California Unagi Rice Noodle Roll was served. The mix of all possible texture and flavour renders the most interesting combination. This tempura style fried rice noodle rolled with unagi, dressed with teriyaki sauce and topped with ebiko and colourfully garnished with lettuce and edamame is selling at RM 18.90. The aroma of seaweed and unagi plus the texture of crispy tempura and the spongy chew or rice noodle sheet rolled within is a clever fuse but if with addition of a solid texture in it would be genius.After the chinese-Japanese fuse, there is the delightful Korean Style Kimchi Sausage Omelets rice. There is rice and teriyaki sauce topped with egg and pork sausages, kimchi, leeks, seaweed, ebiko and a sprinkle of sesame for RM 8.90 each. Mixed them all and the flavours would take you to a different dimension. Should the ingredients be at the top freshness always would this be an ambrosial experience.The Carbonara is this Italian inspired creamy spaghetti with bacon, eggs and parmesan cheese which was adjusted to very much suit the local patrons but least to my liking when it comes soft texture of the pasta. While that also applies to the Smoked Duck Pomodoro Alfredo the tender smoked duck meat did infused the creamy pasta sauce to make this irresistible. The creamy pasta with mushrooms, tomato puree, and wine and parmesan cheese serves at moderate portion and hardly relenting. The pastas sell at RM 16.90 and RM 23.90 respectively.The American Fusion Style BBQ Pork Spare Ribs sells at RM 39.90 and serves as a grilled pork ribs with fries and salad and this lovely fruity BBQ sauce. The sauce is almost immense with linger of flavours that roams in your mouth. The pork however was a disappointment. The minimum bar to good food is fresh ingredient but the meat was flaky and distinguishable over thawing smell from meat definitely perplexed the very finickle eater.The menu is very extensive and there is obviously something for the communal eating. I was impressed with the use of banana instead of pineapple in a Hawaiian pizza but it was a bold choice of fusion that remarkably bedazzled me. The sweet of banana and savoury of everything else with those effort strips of lettuce as garnish is obviously venerable. Comes in this Hawaiian style turkey ham and banana pizza, topped with mozzarella and cheddar cheese, dressed with special marinara sauce on top of the awesome charcoal crust and sells at RM 26.90.The dessert range is something to be bragged as well. Melt your heart with the Warm Hearted Chocolate Cake with Ice Cream where you get a bursting flow of hot lava chocolate from inside a otherwise ordinary chocolate cake and feel the combustion when hot meets the cold vanilla ice cream. Weirdy garnished with pumpkin seeds, this dessert sells at RM 7.90 each. Now doesn’t the plate remind you of home?Fusion never gets any better than this. Highly recommended is the Unagi California Roll.
Love, Sycookies