The wave of boutique café has not only swept over the metropolitan of KL, but has also invaded into the radars of urbanites residing in the Pearl of Orient. China House (which I tend to accidentally enunciate as White House-US, lol), is one of the several brands that has sprung up lately, occupying a three-linked compound, at the heritage-rich locale of Beach Street.Since we are dropping early supper time, we didn’t get to wander around very much actually as some od the sections are closed. Anyhow, am still glad to have a quick run through of the available spaces with the first blueish room being something right up my alley chromatically.

Tiramisu
One of the best sellers over here, with the base sponge being soaked with alcohol; but do not put high expectation on the booze flavor part Apart from that, the cake is good and moist, creamy at the same time with the engaging chocolate bites. Indeed something different from the usual Italian dessert which is much denser in milky cream, cocoa powder and coffee liqueur.
Red Wine Pear Cake 
As you might have guessed it, I pick this pastry out of the compelling ingredient namesake.
You get to enjoy a spongy, sweet and wettish texture, however, similarly wine aroma is not that apparent as well.
Cranberry Lemon Juice 
Chilling and throat-soothing, according to the tiramisu’s prince whose throat apparently has been quite uneasy that night, but luckily, gets mellowed over the lemony zest phew! Obviously another foodie in disguise……………. (=
Caffe Latte 
Not forgetting to complement the night of dessert indulgence with a smooth cup of Caffe Latte; freshly brewed from the gorgeous La Cimbali and daintily crafted with rosette art.
A night of laughter shared over a table of great companions of camaraderie!
C’est la vie………..

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Finally, I made a maiden trip to Tambun, over a short catch up with my dearest alma mater pal, to have some so called famous Tambun seafood. But it was a hot weather that we have to bear, driving all the way from Georgetown.Food generally was just ok, but seriously, they need to improve on the customer service for we personally think that they were bit boastful and impolite when taking our order. There was one uncle who didn’t bother to recommend to us what are the hot seller dish when we asked and showed us his cold shoulder. I didn’t chip in the earlier conversation between him and my friend as I don’t comprehend much Hokkien, else I would have given him my two cents.

The Fried Mantis Prawn with Salted Egg was appropriately done crisply and oiliness was still tolerable.

Marmite Chicken cutlets were quite juicy and boneless, making it a convenient consumption.

Sizzling Tofu was meagrely done, as it actually came quite cold and without any sizzling smokes thus dampened our anticipation.

As for the Fried Belacan Kangkung with Prawn, it was quite a letdown for it was very oily and the prawn was very bland and not juicy at all.I wonder if commercialization has negatively inflicted their over-confidence and food quality the wrong way.

Miso Soup

However, the miso soup served here is pretty much milder and on a lighter note. No doubt, some traces of miso paste is still visible, but when sipping it, the concentration of the fragrance somehow has reduced as compared to the usual treat served at any Japanese soup. It would be good if the soup could be thickened more a bit. Anyway, there are stil some accompanied sides that help spice up the dish like seaweed and also some cubes of bean curd too.

Salad

Salad prepared in the Japanese style is another delectable joy to have. Unlike its Western counterparts that are more into creamy texture or light oily touch, the recipe prepared by The Land of The Rising Sun, usually is more light and refreshing. It usually comes with loads of finely sliced vegetables like cabbages, purple cabbage, carrot and some cherry tomatoes, before drenched with some inhouse dressing which comes with mild piquancy but zesty. It seems like some vinegar have been added to it too. This paste prepared by Azuma is quite unique for it is rather coarsely blended with the secret ingredients but still able to bring up the overall flavor, with some addition of the miso.

Char Kueh Kak

Other than the famous ubiquitous Char Koey Teow from the Pearl of Orient, Char Kueh Kak is also equally popular among the foodie. Both delicacies are fragrantly fried with full of ‘wok hei’ and only different in the base ingredients used. This Char Kueh Kak mainly consists of rice flour cake, that has been diced before being stir-fried with dark sauce. Similar ingredients like bean sprouts, eggs, garlic and spring onion are also added to give you that aroma. The specialty is duck egg is being used instead of the usual chicken egg. It is said that the dish would be more fragrant this way, but somehow, the rice cake looks less flavorful compared to koay teow. If more daikon is added, then it might do some magic I suppose