Looks indeed can be deceiving. Who would have guessed that such restaurant exist in Hotel Maya? Still Waters left me a great impression of fine dining with its exquisite and memorable taste. The Baked Cod with Honey Maltose served with Wasabi Mayo is prepared perfectly. It's the best I've tasted so far. It may look firm with its slightly charred edges but it melts in your mouth with its extremely delicate, soft and tender meat. You can’t get enough of this as you taste the sweetness of the meat due to its freshness on top of the sweet honey maltose sauce. To add some flavour, try the Sautéed Ee Fu Noodle Topped with Seafood Curry Sauce. The Japanese curry is known to be sweet while possesses a thick curry flavour. It is well paired with the Ee Fu Noodle, a type of Cantonese egg noodle. The slightly sautéed noodle gives charring and crunch to the texture while it soaks up the goodness of the curry sauce. It also comes in scallops, prawns and shredded carrots.

You'll have the best of both Western and Asian delights here at Still Waters.

What better way to enjoy a hard day’s work than chilled beers and some pork in hand? The Hoegaarden is the all-time favourite as it’s mild to the palate while exudes a fruity aftertaste that lingers in the mouth. The Erdinger is also light but emits a crisp touch and fragrance to the palate, giving it a clean aftertaste. Meanwhile, the Franziskaner is heavier than the rest and gives out a slightly sourish taste. It also serves signature cocktails. Be sure to ask for them when you’re here. For some porky sensation, order the Pigs in Blanket. You will not regret this as its meaty pork sausages are indeed wonderful with wrapped bacons around them. Dip in the homemade mustard sauce for heightened taste of the sausages.

Hmmm, writing this brings back the good old times with my friends over the beers and sausages.

Rama V is truly a hidden gem where it stood among rows of bungalows and business entities in the quiet Jalan U Thant. The serene Thai restaurant looks quaint with its tastefully decorated interior and an al-fresco garden with private rooms. What is Thai cuisine without Hor Mok Kung (otak-otak prawns)? It is prepared in specially designed moulds and steamed to perfection. Every bite oozes juicy goodness and the succulent prawns are a great addition indeed.You must try the Kai Sate. The chicken satay with peanut sauce is wonderfully grilled where it retain its natural moist while slightly charred outside and burst with flavours too. The peanut sauce is also good where it’s thick and not too spicy or too diluted. In my humble opinion, this is better than any other satays I've tasted so far.

Do come and let your tastebuds dance to the variety of flavours and cultures.

You'll sure relax and let your hair down with its cosy ambience. It has live singing at certain days too. I like its Spaghetti Seafood. It is well done with various seafood namely fish, mussels and prawns. The al-dente spaghetti is wrapped with every morsel of the tempting sauce which bursts out with olive oil fragrance. A good meal is never perfect without a good dessert. Fear not if you order the Bread and Butter Pudding as it lives up to your expectation! It is smooth and provides a velvety touch to the palate. This sweet dessert comes with crushed peanuts, apples slices, strawberries and a scoop of vanilla ice cream.

That should do the trick for now. Will explore more next time!

This is the one and only place that serves Authentic Garlic and Chilli Crab. It comes in five levels of spiciness from slightly spicy, mild spicy, medium spicy, very spicy and super spicy. A note of caution. If you do not mention which level to have, by default it will be the medium spicy. The crab is buried under a mountain full of fried garlic and dried cili padi together with big onions and spring onions. The meaty crab is fresh and juicy, exuding its natural sweetness amongst the fragrance of the garlic and chilli. I extremely enjoyed the crunchy and fragrant garlic.

The crabs are normally sourced from Sabah, Indonesia and sometimes, Sri Lanka. A whopping of 400 grams of chopped garlic is used in every dish depending on the crab’s size. Ideally, it should cover the whole crab. Diners can choose from 3 sizes, from small (in other restaurants, its size will be medium), large and extra large. Apart from garlic and chilli, they also have the crab baked with salted egg.