You’ll know that this is the right place for you once you step into the café as the aroma sending up by the roasted coffee beans, or through the preparation of the coffee by the barista is simply irresistible. Today, the trend of joining the artisanal coffee drinking has not limited to the youngsters alone but there is the tendency of senior citizens joining the flow, giving this luxurious coffee drinking style a new wave in Malaysia.

As enjoying a ‘stylist’ cuppa coffee can even take place at home, for instance, you might hear or see how Nescafe Dolce Gusto makes coffee making ‘professional’ at home, people have set a higher or other expectations towards the cafes they have visited, ranging from the beans that being used, the atmosphere, the aroma, and other possible cosiness that provided by the cafe. While the aroma created by the roasted coffee beans has filled the air, the latte art that pleasing the cup has given credit to the value and emotion in sipping the coffee in the café.

What makes Earthlings a distinctive one is it is not merely called a workshop for no reason, it does provide classes to introduce especially the basic barista skills to those who are interested in this field. If you are interested and passionate in coffee making as Earthlings, find out more information via https://www.facebook.com/EarthlingsCoffee/?fref=ts.

Vegetation is definitely presumed to be healthier, and what’s more the fashionable practice in today’s eating habit. Thanks to the hard-core chefs who always search the best out of the best, that makeup our dining plates colourful and transcend our imagination into limitless fun.

Apart from the original ingredients such as long bean and fried bean curd, the red curry Ramen served by Idealite has added potatoes and substituted the heritage-like coconut milk with organic oat milk, leaving no excessive oil goes floating on the broth. What about the ‘pig’s blood’ that commonly seen in the Chinese style curry noodles? The bean curd has successfully masked the role, with the soy sauce that gives the colour and spilt when you bite over it, providing you with dramatic effect, as you like to taste blood, huh.

Overall the taste of this colourful bowl is quite special and delicious as long as you are willing to let go your persistence towards the original version. For the very first step, can you accept Ramen instead of the typical yellow noodles?

Little Hainan adopted the policy of food serving according to meal hours in which you will only get the menu for breakfast during morning time, lunch sets in the afternoon and dinner plates in the evening. The quantity of the food prepared every day seem the same, regardless during weekends or public holidays, assuming this is to ensure the freshness of the food.

When the quantity of the servings are limited, the Order Taker will inform you, for instance, “We have only 2 plates of chicken rice left.” Once I have been told no char siew for Mee Kolo but only mincemeat. I asked for a discount or substitution but was been told impossible. This is the part I feel Little Hainan should improve on if it wants to retain the number of the customers and to welcome them to revisit the restaurant.

The steam chicken rice is quite typical in its taste despite the ‘onigiri’ or rice balls that look cute and manage in decorating the plate. You might like the pickled cucumber slices if you don’t mind of the sweet instead of sourly taste. Chicken is tender and the rice has its nice fragrance. A bowl of soup will be provided to sooth the dryness of the rice set.

Sarawak Laksa that I ever had at Kuching are ranging from the gravy-bihun-chicken slices, gravy-bihun-chichen slices-egg, gravy-bihun-prawns, gravy-bihun-prawn-egg, gravy-bihun-prawn-chicken slices, gravy-bihun-prawn-chicken slices-egg, and this is the first time I found char siew was added, the merry-look Laksa served by Little Hainan.

The shrinkage of ingredients in food preparation nowadays has not affected the passion by Little Hainan, in which the portion of the Laksa is somewhat big as compared to most of the stalls out there. This Laksa has accomplished with the major ingredients: chicken, egg, prawn, and garnished with celery, and add in char siew, making it a signature to this restaurant. The grill pork belly, or char siew is very juicy and rich in taste. The egg slices are quite thick, making the texture yummy to be consumed. Most importantly, the gravy tasted delicious, even can eat it without the ritualise squeezing lime and adding in the sambal as its condiments.

Having this fried ice rolls during Kuching Festival from the stall called b3ar 21 and it is unexpectedly welcoming by the taste buds! The storekeeper claimed that the ice-cream was home-made and fresh fruits were being used, therefore the serving was healthier. In fact, the ice-cream is not sweet at all.

I ordered the green tea flavour as recommended proactively by the storekeeper as the signature flavour by b3ar 21, and I decided to irradiate it with fresh mango slices, blueberries and strawberry syrup as the toppings. The taste and texture of the ice roll are enhanced by the fruits which have been used to mix with for frying. As you won’t feel the smooth texture of the typical ice-cream, licking is not recommended, but the layering that makes the biting pleasurable. As the ingredients are natural, parents can feel comfy and happy enough to let their kids to enjoy the cups by themselves. RM6.90 is just worthy to be chill-out. Check out www.facebook.com/B3AR 21 Malaysia for details.

The dilemma of thinking twice or have it is indeed a difficult decision, especially in terms of enjoying food. The popularity has never died away when the local all the time favourite Roti Canai has charted the list. I order Roti Planta at Aimuni, after a long and tiring working morning and crave for the relaxing sweet-aromatic-all-in-one branch. The delighted crispy outer layer with the crunchy half transparent inner layer making not only the biting but the appetite thrilling. Oily or not, is already not under consideration, it is Roti Planta anyway.

Roti Canai family used to serve with dalls or curry but the real good one can be eaten just like that. As for Roti Planta has been added with sugar, I just like to have it without other condiments. I would say this Roti is good enough to stir my satisfaction and followed by the fingers licking. Peeling away and seeing the glassy layers is a pleasurable experience. The aroma of Roti Planta just leaves the mouth to ask for more. The dish is available at Aimuni, Demak Laut shoplot.

I order chocolate minty cheese cake and caramel soft cheese cake during this visit and my rating is ‘above moderate’. The reasons of not grading them an ‘excellent’ are due to number one: it is overpriced, RM 11.50 for a small piece of cake and two: the popcorns are limped.

The taste of the chocolate minty cheese cake is quite good, with the mint that gives the refreshing ice-cold feel, and seems able to tender the sweetness of the chocolate. For the caramel soft cheese cake, the caramel syrup has successfully enhance the mild milky taste of the soft cheese, leaving only a relaxing and enjoyable mouthful of smoothness. These 2 flavours I have today are not the thick creamy type, so they won’t really cause you to feel too full, a wonderful choice for the afternoon tea. As the café does not serve the same type of cake every day, you might find out from the staffs of the availability of the two cakes I mention here.

The local ice blended, or shaved ice, is still renowned and welcoming by the people despite the modern smoothie from various franchises that blooming. Although the hawker centre looks simple and quite a solitude from the busy city, it still manage in attracting not only the local but the tourists to worship here.

Wondering what is the simplicity in beating the fanciness? It is all about the taste that typifies the childhood or beautiful beginning. The stall owner aka the uncle, recommended me this ‘puppy love’ that contained only the boiled red beans, condense milk, and shaved ice, that exactly like what its name represented of, sweet and lovely, and simply affectionate. There are a variety of beverages that served here that come along with interesting names such as Avatar, Batman, Lady Gaga, Taylor Swift and lots more.

So, chill your afternoon with a bowl of shaved ice here, and stay fresh for the rest of the day.

The moment of waiting patiently by the roadside, watching the way of the Indian lad brandished the wok, frying the noodles ordered by me, and smiling the aroma created by the noodles was really a marvellous experience. Today, although without ‘action’ taking place in front of me, mamak fried noodle served by Madam’s Tang Café is still successfully hold my memory of how the mamak fried noodle should be.

The portion of the noodles served here is indeed very big, with the chicken wing that added to the gaiety of the plate. All the signature garnish to mamak fried noodle are presented, including lime, deep fried shallot, grounded peanut, tomato, bean curd, and fish cake. Since mamak fried noodle is a bit sweet in its authenticity, the squeezing of lime to the noodle is very much recommended as this can tender the sweetness and spicy from the chili.

As for the chicken wing, it is well seasoned, grilled, and juicy in taste. It gives you the urge of asking for another one.

I like hawker food more than restaurant food because it taste more local. I purposely come to Hui Sing Hawker Center for their pork stay.Pork satay is one of the famous dish in Kuching. It's a dish that I would never miss everytime I went back hometown. For me, pork satay always taste better than chicken, beef or lamb satay. I think it's due to the childhood memories.

This pork satay were marinated perfectly, juicy and soft. The aroma mixed well and you just can't stop to ask for more. I can simply ate 20 sticks alone. With their thick peanut gravy, it tasted even better.Besides pork satay, tomato crispy noodle (Kiow Jiap Mee) also a must try dish in Kuching. It's a dish which you can't find it in Peninsular Malaysia. The deep fried local wantan noodles comes with tomato gravy, fish cakes and chicken strips. It tasted a bit sour, simple but appetizing.

For my aunt's birthday, I decided to treat her for a round of coffee and cakes. So off we went to Earthlings...a bustling café right at the heart of the City One shopping mall. 

While Earthlings is famous for their coffee, we decided to order something different instead....tea. We had chamomile and earl grey tea with tiramisu cake.

The Tiramisu 
Tiramisu which means 'pick me up' is a famous coffee flavored Italian dessert. And this Tiramisu did not disappoint. It was flavored with cocoa powder (very light and aromatic), and the cake itself was spongy and sandwiched between layers of whipped cream and cheese. The cost of the cake was slightly on the pricey side but hey...the taste definitely made it worth the money.

The chamomile and earl grey
I can't think of anything that can go wrong with tea...they smelt great (they have off a very relaxing aroma) and tasted wonderful (definitely perked me up). The only downside was that it wasn't hot enough. There was no gentle steam rising from the tea cup (which by the way was a very fancy looking measuring cup made from glass) but other than that both teas get a thumbs up from aunty and I. 

The cafe was also very cosy to be in, with displays of the coffee beans and roasting tools; pretty led lights dangling from the bare ceiling slabs, soothing music and attentive crew. Oh, they even provide workshops for aspiring baristas too! Talk about a professional café! 

Munch...that's a very catchy name for a coffee shop. At Munch, you literally get to munch on Asian and Western food. In that particular day, my dad, uncle and I visited the shop and ordered Chinese/Taiwanese food. 

Chicken Mee Sua
Dad loved it. He said the soup was rich in flavor (the wine was thick) and the chicken thigh was soft and tender. The mee sua was boiled to just the right texture (it can be a little tricky with mee sua, some people tend to overcook the mee sua making it very mushy and gooey but at Munch, this was not the case. The texture was just nice and right)

The handmade noodle with minced meat & handmade noodle with wontan 
Unfortunately I didn't quite like the noodle. My uncle who ordered a similar dish had the same comment. The noodle dish was a wee bit too salty for our liking. And the noodle felt alot like a mee jawa wannabe. The minced meat and wontan were the only saving grace. I wouldn't recommend this dish for those who do not like salty food.

Bubur Chacha 
Ahhhhh....the all Malaysian favourite....the great baba nyonya dish. This dish gets my approval. It was served chilled with a generous amount of yam and sweet potatoes with extremely thick coconut cream....mmm...mmm. Not too sweet and very refreshing and filling. Definitely a must try. 

Munch also serves a variety of finger food like bagels, croissants, sandwiches which I have yet to try. But friends who have tried them all said that they tasted great so I guess I'll be coming back again to see how good their sandwiches are. 

If you don’t have a big or strong appetite, or simply longing for something in a not very big portion to keep the stomach warm before the proper meal time, Sakae’s mini donburi would be a great choice.

Among all, I order this Curry Katsu that looks interesting in the menu. The small bowl is served with the breaded chicken cutlet, Japanese curry that contained carrot cubes, pickled daikon with sesame sprinkled over it, and all these ingredients have become the topping of the steam rice, and finally enhanced with the spring onion.

Japanese curry is less spicy by its nature but might make people feeling nausea when taking too much due to its creamy texture. Therefore having a small portion is good enough to linger the interest for the next serving. As for this Curry Katsu, all the ingredients are delicious and tasted fresh. There are 3-4 pieces of chicken cutlets that are sufficient to take with all the rice.

The food is such a disappointment despite the welcoming ambience decorated with the plentiful bottles of Bettas in them (fighting fish), bird cages and tweeting sounds as the house theme. Apart from that, this thematic decoration also complemented by a Feng Shui pond and wall paper in Disney’s woody setting.

The fried Bee Hoon is real plain, tasteless, and worse, no chicken pieces or seafood found. I can take in a rather plain food but for this fried Bee Hoon, I have to add the soy sauce to swallow the portion.

Though the pineapple fried rice has the attractive colours, it fails the anticipation as the Chinese used to call ‘wok taste’ to linger the appetite. I really hope the chef can look into this matter, as people don’t pay for something merely edible, but something you are sincerely want to serve to your customers.

For the gastronomic seekers, welcome to Tok Janggut Café as this is the place not only serves you with good food but is going to satisfy the space in your stomach.

Being quite crowded especially during lunch time, you will be entertained as soon as 1-2 minutes after taking your seat by the order taker. Food that served here include the Briyani rice that you can eat with chicken, mutton or beef, roti canai, mee rojak and lots more.

I order Briyani Ayam Madu (honey chicken served with Briyani rice). The dish comes along with papadum, pickled cucumber and dhal curry. The rice has its rich aromatic taste, not too soft or too hard. The chicken is well marinated, sweet and juicy in taste and the portion is real big. If you prefer the drumstick part, just mention to the order taker when you place your order. As for how distinctive this Briyani compare to the rest, just let your taste buds to tell you the answer.