NON-HALAL

When one is tired of roti telur, mee goreng or maggie mee goreng, the best solution is to head over to Fei Por Restaurant at Jalan Pudu for a sumptuous supper of roast pork, chicken intestines, laksa noodles, Chinese edible frogs, meat balls, prawn porridge and more.

At 2:30 in the morning, this restaurant, which is located along the seedy side of downtown KL is still buzzing with clubbers, night shift workers and hungry foodies. The restaurant itself is a recognisable landmark should one be looking for directions to head out of Jalan Pudu to Cheras or vice versa. The owner had a peculiar name on his card, perhaps for branding purposes. He’s called Mr ‘Fei Por’ (Mr. Fat Lady) but he’s a skinny dude.

The steamed chicken was quite good especially with the tasty soy sauce which was richly fragrant with sesame oil. Their roast pork however, was too hard for my liking. The sauce was good though, using lots of fried garlic to add flavour to the meat.  Roast pork, I feel, should only be eaten at restaurants during lunch hours, when the meat is still tender and juicy and the skin is crunchy and fresh. Faking it with generous serving of  soy sauce and garlic killed the originality of the roast pork.

The cold, breezy night was a good time for porridge. Heat was well contained by the claypot so I enjoyed a flavoursome hot porridge (though you’ll only get 3 pieces of prawns inside). I’ll definitely come back for more but perhaps on a more ‘healthy time’ of the day.

'Big Prawns' claypot porridge at RM8/=

Where to Eat: Restoran Fei Por, No 211, Jalan Pudu, 55100 KL

Business Hours: 7:00pm – 4:00am (close on Thur)

Ampang Branch

Where to Eat: Restoran Fei Por, M5-A-18 Jalan Pandan Indah 4/1, Pandan Indah, Ampang, Selangor.

Business Hours: From 10:00am – 10:00pm

It was our wedding anniversary, so Chel and I decided to treat ourselves to a French dining experience but we were not willing to trade in our limbs to pay for dinner. So days before our anniversary, we did  tonnes of research, asked around and looked up the internet (Wikipedia inclusive). Hey, how else do you stretch your dollar, right?

Finally, a wise and “well eaten” friend recommended Ma Maison, a friendly and cozy set up in Ampang.  Nestled in an unassuming area, the experience was surprisingly pleasant and the bill too was oh-so-friendly to the pocket.

Tucked in a small alley behind Jalan Ampang, I was indeed surprised to discover such a row of quaint shop houses consisting of art gallery, cafés and bistros.  My spirit was immediately lifted when I stepped out of the car. When my friend told me about Ma Maison being a neighbourhood French restaurant and its price range, I really didn’t have much expectation. In fact, I was ready to accept that the restaurant is probably just slightly better than my grandmother’s kitchen.  But, BOY WAS I SURPRISED!!

Now I won’t say this is Lafite or Le Francais by any standard.  The restaurant was in fact a little jaded with slightly malfunctioning air conditioners.  But it was unpretentious, and the food was wonderful.  I tell ya, even Tun  Dr Mahathir patronises this place…and they have pictures to prove it!

As we were told, the  French owner used to be a chef in a local hotel, quit his job, went back to France  but decided to come back to Malaysia and started up a restaurant.  Based on chef’s recommendation, we started our evening with escargot…..I really don’t remember what they put in there…….olive oil, basil leaves…???….but man, it was good and the portion here is HUGE!!!!

So before you think of having individual appetiser, individual main and the lot, you might want to consider running the entire KL city beforehand to accommodate those extra calories.  I decided that my wife and I will just go the easy way – we shared our food. Significantly lighter on the pocket too.

For main, we chose cod fish with cream sauce and mashed potato (or was it sweet potato).  It was decent. I mean, I am not a big fan of fish to begin with, so the fact that I thought it was decent should make this dish extraordinary.  I love the side salad though.

They say fish goes better with white wine, but really, I much prefer red – with anything and everything and in any occasion!  So, as I said earlier, this place is unpretentious, so I was glad that I was able to go against the norm and indulge in red wine with fish just the way I wanted it, without having to worry about glances and smirks from the next table.  I mean, give it a break, if I can have red wine with satay ayam, I can have red wine with cod fish.

The finale of the night was definitely the dessert!  We went for the kill despite the calories – Gratin De Fraises Au Grand Marnier (Strawberry Gratin) and yes, despite this gastronomic affair, my wife and I are trying to lose weight.  The gratin is some kind of pudding  laced with Grand Marnier, crisp layer of caramelised sugar on top, perfected with a serving of ice cream.  Absolutely fabulous!  Anyone who goes there must order this dessert!!!

The laid back atmosphere coupled with soothing French music brought about a very cozy, countryside ambience to our dining experience. Being in Ma Maison lifted me away from the hustle and bustle of being in Kuala Lumpur.

The total bill cost us  approximately RM140 (including 3 glasses of wine), quite reasonable.  One thing to remember though, is that this place is cash only,  so unless you are prepared to do the dishes to contra off your dinner bill, it is best to have enough cash in hand!

Ma Maison French Restaurant

32, Persiaran Ampang, Kuala Lumpur.

Tel: +603 4256 5410

Map to Ma Maison French Restaurant

I believe music plays an essential role in everyone’s life but being able to touch lives and inspire people with my music is the best joy that money can’t buy.    – Dennis Lau -

I was running 30 minutes late for a brunch appointment with Dennis.

“Where are you?” He asked when I answered my phone.

“On the highway!!! Reaching soon!” I said hastily.

“I’m going to whip your ass later! Eh, I can ‘come’ three times already kay while waiting for you!” He exclaimed.

That’s Dennis Lau for you, mischievously flirtatious yet surprisingly mature for a twenty-three year old instrumentalist who is hard headed, determined and passionately driven by his ambitions and desire to be the best in what he does.

As we settled down comfortably into our seats at Kim Gary, Sunway Pyramid, our official  (read: on the record) conversation began.

Three times, in 30 minutes? You must be kidding me!
Is this on record?

No la. Off record.
*laughed out loud* You switch on your recorder dy?

Three times????
This brunch is on you!!

Sure. Ok, let’s be serious now. I’m not gonna ask you about all your credentials and past performances because I’m sure most people have read it from your blog and website. Do you live by a philosophy?
Yes. My philosophy in life is that nothing is impossible. If you want something, you must go for it. Work hard and work smart to achieve it.

Have you always known that you wanted to be a musician?
Well, music has always been part of my life since I was three and for the past 20 years. As I was growing up, music became a daily routine because I had to practice it everyday. Gradually, it became something I could not live without and naturally, I pursued a music degree.

If you aren’t a musician today, what do you think you would be?
It would still be something on the artistic side. Maybe an artist. I like to draw.

Do you have an idol that you look up to?
The legendary Michael Jackson.

Michael Jackson? That’s a surprise. Why him? For your generation, there are so many other talented artistes out there.
Well, he’s a pop icon. He’s very original. He wrote good songs that are evergreen. A lot of music today is inspired by his music. Even dance moves. Look at Usher or Chris Brown.

What inspires your music then?
Anything and everything. Observations, my past experience in relationships, current issues, daily life, just about anything that I feel strongly about.

Music is about creativity, about experimenting… which is something i really enjoy exploring. I do not limit my interest to one genre. I believe that one should be open to all kinds of music regardless of genre or generation because i have always been inspired by great artistes from all over the world. To name a few – from Jazz greats such as Frank Sinatra to Justin Timberlake to Asian heart throb Lee Hom to producers Ryan Leslie, Timberland and P. Daddy to even instrumentalist like Kenny Garrette and Christian Howes.

Tell us a little more about the album that you are working on. What can we expect?
It’s a fusion and a cross of different genres. Most people associate the violin to classical music but I want to project a fresh, modern twist with the violin and show the diversification of the instrument. It will feature melodies and music arrangements that blends pop, jazz, R&B and the classics. It is all about “fusioning” the different genres, but of course in the right way.

Local artistes like Atilia, Yuri, Liang and Pete Teo play an important role in the upbringing of my musical journey and the making of it.

I’m really curious as to how you manage your time. How do you squeeze in time to compose your songs, while at the same time you have so many events to attend and running the day to day operations of your company.
I work hard, play hard and party with a purpose. Time management is important. It’s great that things are really progressing for me. It is years of hard work and I’m finally beginning to reap the fruits.

What is the best part of being a performer? What is your greatest joy from being a musician?
I believe music plays an essential role in everyone’s life but being able to touch lives and inspire people with my music is the best joy that money can’t buy. The applause and words of appreciation after each performance is the key driver for me to create even more good music.

I also find great satisfaction from teaching, especially kids. They are so eager to learn and so adorable.

Do you have any advise for the kids or aspiring young musicians?
Nothing is impossible! But you must really want it, and work hard to achieve your dreams. Not just to become famous or popular but real hard passion for music, the drive to create good music and constant learning to progress to the next level.

So, if you are a superhero, what would you be and why?
Superman of course! He has all the best superpowers!

Thanks for your time.

NON-HALAL

Considering my occasional obsession to Korean drama series, it’s a surprise I remain apprehensive towards Korean food. Quite possibly due to excessive servings of kimchi and namul by eagerly hospitable Korean hosts during one of my familiarisation trips to South Korea some time ago (they served kimchi for breakfast too!). The men in the entourage were amazed with Korean women who have to prepare so many dishes everyday even in average households and families, while the women (like myself) were rather thankful that as Malaysians, we don’t need to wash as many plates as the Korean women. As ‘polite’ Malaysians, we did our best not to offend our hosts and hostesses by trying  to finish up every meal but we always ended up with at least a quarter to half bowl of leftover rice and dishes that looked untouched (except for hot soup, seafood and meat).

Korean food is really… an acquired taste. Once in a while, it’s nice to have a change of gastronomic experience but too much of an acquired taste brings about a natural tendency to crave for familiar grounds. On the final day of our trip, our lovely tour guide brought us to a halal Indian restaurant at Ikewon. Each one of us had a minimum serving of two bowls of rice and countless refills of naans to go with mouth-watering mutton, beef curries and chicken tandoori!!!

So, when it comes to Korean food, I must admit I’m not very adventurous and would rather stick to the tried and tasted. For that reason, I always return to Nak Won Restaurant.

Koreans really love their vegetables and that is a positive habit I’m still trying to emulate. They are, in fact, known to have one of the best diets in the world, varied and well balanced nutrients that come from healthy cooking preparations using nutritious ingredients. Boiled, blanched, steamed, broiled, grilled or barbecued but rarely deep-fried.

I love Nak Won’s version of stone bowl mixed rice with assorted vegetables and their generous spread of side dishes (banchan). They serve up to 15 side dishes (for 2 pax), with the flexibility of having a second serving for free.

A must-try is their sweet and succulent Marinated BBQ Pork Ribs. Other notable dishes include fermented bean paste soup, kimchi pancake, chilli crab, hot chilli beef stomach soup and BBQ Unagi. Be prepared to budget around RM70 – RM100 per person for a complete meal.

In Korea, after every meal, it is a tradition to pour hot water (sungnyung) into your personal rice bowl/pot, let it sit for a while and drink directly from the bowl. At Nak Won, they serve cold sweetened rice tea. Love it very much!

Restaurant Nak Won

Taman Desa Branch

7-1-1 Jalan 3/109F, Taman Danau Desa, KL

Tel:+603 7987 3004

Ampang Branch

A11-1-1 Jalan Ampang Utama 2/2, Business Ave, Ampang Jaya

Tel: +603 4253 4249

NON-HALAL

It’s a poor man’s food they say, but this statement is only applicable perhaps twenty years ago.

These days, porridge ain’t cheap, especially Teochew porridge. So imagine my surprise when it only costed us S$18.30 for six dishes, two bowls of porridge, a bowl of rice and two cups of drinks. The restaurant is a corner lot located along Lorong 15 at Geylang.

From top to bottom: spicy minced pork with chinese mushroom and fermented beans, marinated duck in soy sauce and fried fish with sweet sauce and fermented beans.

Unlike most Teochew porridge outlets, this restaurant had a good ventilation system, making it a pleasantly enjoyable lunch even on a humid afternoon.

Teo Sheng Teochew Porridge

Lrg 15 Geylang, Singapore.

As with every satisfied ejaculation or a disappointed fuck, cigarettes never fail to fill in the minute silence of post ejaculation rest.

“Oh, baby, talk dirty to me!”

For a second I felt my inner thighs tensed up in shock, while he thrust his hardened penis into my wet vagina. Talk dirty, how? It was never discussed.

“Ohh….you..are… so hard.”

Those few words came out like a limp limb.

“Baby, fuck me harder.”

Shit, I might as well just kill myself. It just felt awkward.

“Louder bitch. Give it to me…c’mon.”

I rolled my eyes as he continued to thrust in and out. I could hear the clanging of his neighbour’s automated gates as it opened. The ticking of the clock at his bedside table…. Was it ever this loud?

‘Is this really…..my dearly beloved boyfriend? Two years we’ve been dating. I never knew this side of him.’ I thought to myself.

“Oh..yes…yes yes….” He moaned.

“Ahhh…yes….” I moaned. I was bored. It was finally over.

Clearly, the bonding connection between us disappeared the moment he asked me to talk dirty.

As if to show me his obvious frustration, he sighed heavily and murmured “I’m going out for a smoke. You go to sleep first, alright…. baby.”

Why do guys always do that? As with every satisfied ejaculation or a disappointed fuck, cigarettes never fail to fill in the minute silence of post ejaculation rest.

I’ve always felt a longing desire to come out of the boring doggy-style love-making sessions we’ve been having for the past one year. I wanted to be naughty, adventurous and creative with our sex positions. I could never do it with him. It’s unexplainable. I’ve asked myself a thousand times. Perhaps he’s had a longing desire too but we could never bring ourselves to talk openly about it.

He’s a great guy. Responsible and hard-working. The kind of guy I’d love to marry someday and grow old with. Sexual chemistry was just non-existent between us. I can’t be left high and dry for the rest of my life.

I’d rather shut up than to talk dirty to this man. I love him, I really do… but it’s time to end our relationship. Life’s too short to waste it on bad sex.

I went to a restaurant that had a sign out front that said ‘breakfast at any time’. So I ordered French Toast during the Renaissance.      – Stephen Wright -

Haven’t you ever wondered…

How the French Toast got its name?

Did it originate from France?

Do the French eat French Toast?

The French are known for their devoutness to culinary perfection. Food is often prepared with ornate diligence and savoured leisurely in a bevy stream of heavy courses from appetisers to desserts. In fact, it was the French who codified and gave definition to the term haute cuisine. So simple is the preparation of French Toast that it begets the notion that it is indeed, French.

According to Food Timeline, the recipe for French Toast goes as far back to the ancient Roman times.  It was first named ”Pain a la Romaine” (Roman bread) and it was a meal of the upper classes. Recipes printed in medieval texts employed the very finest white bread available at that time with expensive spices and almond milk listed as the ingredients.

In contrary, popular beliefs behind the French Toast is that it was created by medieval European cooks who used the crusts of the bread to feed their families so that it didn’t go to waste. Old, stale bread was revived by dipping them in milk and eggs, prepped on a hot griddle laced with oil. Fast forward centuries later to modern times, the French Toast is now commonly known as “pain perdu” (lost bread) in France.

However, there is also a web claim that the French Toast is an American invention, the humble creation of a man named Joseph French who was the owner of a little roadside stall in the city of Albany in 1724.

Some say the French Toast was originally called the German Toast. It was changed to French Toast due to the negative sentiments towards the German during World War 1.

To-date, there are many variations of French Toast.

The Italians use fresh mozzarella cheese as the main ingredient, sandwiched between two slices of bread dipped in beaten egg. Hence, the name Mozzarella in Carozza (mozzarella in carriage).

The Portuegese version is called fatias douradas, made from slices of stale bread soaked in milk, coated with beaten eggs, deep fried in olive oil, and dipped in sugar and cinnamon, or coated with cinnamon-flavoured syrup.

The German version is sometimes made with wine instead of milk, hence it’s name Betrunkene Jungfrau (drunken virgin).

In Australia, it is served with banana, bacon and drizzled with maple syrup.

In India, the egg mixture consists of milk, salt, chopped chillies and onions. Commonly known as the Masala Toast.

In Malaysia and Singapore, we have pretty much adopted the Hong Kong version of French Toast, with three slices of white bread sandwiched with peanut butter, dipped in egg, deep fried till golden brown and topped with a thick slab of butter and maple syrup.

Photo from All Recipes

The French Toast is a versatile dish that can be prepared in minutes using leftover ingredients that are sitting in your fridge. Its simplicity allows for inexpensive experimental kitchen adventure for a hearty breakfast, mid afternoon snack or light dinner.  We love the Creme Brulee version from All Recipes.

References: Lyberty ; Wikipedia

HALAL but serves alcohol

When it first opened its doors as a friendly neighbourhood cafe, it took me a good six months before I decided to try out their food. The name was a total put off. I just couldn’t understand why anyone would spend tens of thousands of dollars on renovation and planning a fusion-themed menu that boasts a selection of 900 food items and 150 types of beverages, and then proudly name it Boon Boon?

However, after having the first taste of their Tom Yam Ying Yong (after much persuasion by a friend), this place has since become my refuge when Streamyx is letting me down. Afternoon Tea Time Special starts from RM7.90 onwards with a selection of hot coffee or tea, french toast, garlic bread and sandwiches.

Occupying two shoplots at the corner of Jalan Desa Jaya (same row as Public Bank), the ambience is warm and cosy with a smokers’ corner at the back of the cafe and a veranda for those who prefer to sit outside.

Price is fairly reasonable for the quality of food it serves. Set lunch ranges between RM10.90-RM16.90.

My top favourites are:

1) Pan Meen soup (halal)

2) Friend Sambal Pan Meen

3) Sizzling Chicken Chop

4) Cheesy Banana Chicken Chop

5) Fried Glass Noodle

Boon Boon Cafe

29A & 30A, Jalan Desa Jaya, Taman Desa, 58100 KL.

Tel: +603 7987 5272

Happy hour between RM40++ to RM45++ per bucket (5 bottles) between 6pm – 9pm.

I was browsing through DVDs just now when all of a sudden, the staff walked up to me and whispered “Teng Yat Choi Fan Lei Tak Mou?” (Can you come back tomorrow?). Every Malaysian would know that when a DVD shop that opens till 2am wants you to leave, it’s an indication that a raid is about to happen.

So naturally, I said OK and started to walk out of the shop when two plainclothes officers teased “Ah Mooiiiii…..datang balik esokkkk. Pakai lawa-lawa tau..”

This is a perfect display of corruption in the most obvious splendour. Can I also call this sexual harassment?

Shut down the non-licensed operators? Who are we trying to kid! If anyone says that they only buy original DVDs, their statement would probably be met with a stunned expression of “You must be really stupid to be buying original.” 

So, it’s a despicable act. “You Asians…” do I hear gasps of disgust from the westerners… Oh well, it’s probably the same bunch of foreigners who buy stacks of these pirated DVDs when they visit Batu Ferringhi.  

It’s unfortunate that Tourism Malaysia can’t promote it under their Visit Malaysia project. The DVD culture is by far one of the most original product of Malaysia. It probably contributes millions of Ringgit into our economy, taxation and duit kopi.

*shit, is this a seditious remark? Everything we say these days can be arguably seditious. So really, we have to be careful in what we say because even if we’re reporting the truth, you can still be caught while the actual criminal roams free.

While all of us know that it is wrong, the DVD culture has been engraved so deep in our culture that it has become a way of life. Yeah..*snort* like you can’t tell the grades from the price of DVDs?

“Hah, RM10?! So expensive one. Original or cinema copy?” 

“What? Season 1-6 for only RM30? It’s China version issit?”

I won’t speak for the general but let me list out why I buy ‘p’ DVDs from ’x’ shop although I only buy original music CDs.

Reason 1: They have great service. If you are a frequent customer, they remember your face and your previous purchases. Can I get that from Tower Records or Rock Corners?  

Reason 2: They offer personalised service. They are good observers, they observe what you pick up and then from there, suggest other movies that might be of interest to you.

Reason 3: They leave you at your own will. They don’t follow you around as if you are gonna steal the empty covers from their display trays.

Reason 4: They may look like gangsters, talk like gangsters, are actually gangsters, but when you make friends, they are actually really nice people who allow 100% return policy if there is a problem with the disc/movie quality even after 1 month you’ve purchased the DVDs. Hassle free, no need to keep receipt as proof of purchase or explain in lengthy details. 

Reason 5: They are honest. Funny, it’s a contradiction to their nature of business, but it’s also for this fact that people come back over and over again. “This one not very clear yet. Wait for the next batch.”

If a movie sucks, they will tell you bluntly … “very slow..very boring. Too much of talking.” Really, we don’t need intellectual critics, just a summarised opinion because we can decide for ourselves and give our ‘two thumbs up’ reviews after we’ve watched it.

Reason 6: You can save with bundle purchase. Buy 5 FREE 1. Buy 4 FREE 1. Buy 10 FREE 3. You get the idea.

Reason 7: You can take affordable package and don’t have to choose all your movies at once. They will give you a card, and everytime you come back, they will just deduct from your package. It’s like your facial package except that this will only cost you RM50.

 Reason 8: Some offer loyalty card. After your 10th purchase, you get free DVD. yahoooo…

Reason 9: Did I say they are un-licensed operators? My bad. They are licensed operators. Read that…LICENSED OPERATORS. “We have 20 branches in Klang Valley” That’s like Maybank isn’t it?

Reason 10: You can pay by credit card. If they are not licensed operators, how come they can offer credit card facilities? You’ll need to provide genuine documents before the bank will extend the facility to a business. So when you joke around with the staff that you don’t have enough money (hoping they will give some discount), they will say “No problem, can swipe card!” So no excuses not to buy more. 

Reason 11: You can make advance booking for new movies.

Reason 12: If you want a certain movie and they don’t have it in their shop, they will check from their other outlets. 

It’s common coffee talk knowledge that most of the time, officers are bribed, or else how can the shops be operating in broad daylight anyway.  

In some cases, you see a lorry that comes and sweeps up all these DVDs, then the next day, the same operators are back again as if nothing happened. That’s what we call “putting up a show for us” to show that they are doing their job in catching these illegal operators.

Usually, an informer somewhere would call or walkie talkie to his fellow team mates that officers are on their way (It’s like in high school, where the head prefect will warn his fellow classmates before the disciplinary master makes his round of spot check). They will then close up the shop and store away their ’products’, not because they don’t want to be caught, but simply to cut losses. While their big bosses are already ‘paying’ the hefty price ‘up there’, the runners (operators) also have to please the lower-ranked minions.

Crack down on operators? Like I said, who are we trying to kid! Do you know how many people would be jobless – from production to sales, the factories to the distributors. You’d get a real culture shock to find that their factory is not your shabby little warehouse. They have the most high-tech equipment, quality control (QC) dept, graphics/animation dept, accounts dept, distribution, off-site storage warehouse, international links, etc etc etc……. To shut them down would only result in the increase of other more harmful criminal activities once thousands are out of job.

There was this cute guy who used to work at this shop. He was really good at his job. While some staff don’t usually know the details of every movie, this guy could explain any movie you ask him in perfect English. But these days, I no longer see him around, not because he got caught and put into lock-up, but because he has been promoted to management level. I kid you not! They actually have a career progression! Among other benefits is RM2,000 in petrol allowance but I think he might have been joking when he said that.

I admit that this is daylight robbery of copyrighted materials. I’d be mad too if others steal my content or ideas. But similar to the many millions of Malaysians out there, it has become a part of our culture.

HALAL

I love desserts. I can’t imagine a life without desserts. They are the epitome of temporary joy when insanity beguiles an exhausted mind or a depressed heart. Desserts and me, just throw ’em damn Tiffany’s and bring me a box of Thorntons. Yea, I know that. I’m easy to please.

But I love ‘em dark, rich and sinful. When we allow ourselves that one special meal to indulge in sweet treats, it has got to be satisfying, mood lifting…… and dare I say, close to orgasmic.

So, everytime these bright red exterior walls greet me as I enter the compounds of Casa Tropicana Condo, I murmur a silent disgust, ”Au natural. Blah!”

Curiosity, however, killed the cynic in me. A temporary moment of weakness. I succumbed to the bright cheerful “Happiness Naturally” signage that screamed out to my sweet tooth and decided to give it a try.

We started off with rum & raisin ice-cream, which was a tad bit icy for me. I suppose anything that is “home-brewed”, ”less fat” or ”less sugar” is less fulfilling than your favourite premium sundaes.

The Mangorita was refreshing. The lemon sorbet paired perfectly well with the mango mint sauce. They ran out of dragonfruit ruby water chestnuts so they replaced them with chunks of fresh mangos instead. Perhaps it would have tasted better with the water chestnuts because the mango pudding was heavy and tasteless. We finished the sorbet and left half the mango pudding and mango chunks untouched.

The Mocharita was a total disappointment. The menu read “crushed frozen coffee jelly with belgium dark chocolate ice-cream, coupled with a shot of protein-filled soy milk”. The coffee jelly tasted like bad coffee, you know, the sort of diluted coffee you get at an all-you-can-eat complimentary breakfast buffet at hotels. The belgium dark chocolate ice-cream was light-textured coupled with soy milk that just didn’t go well with my icy, crushed, frozen coffee jelly.

Berrydelicious was a firm favourite. I’d probably come back just for the vanilla panna cotta pudding. I wondered if it’s actually low fat. Most recipes I’ve seen uses double cream or whipped cream to make panna cotta. The rasberry jelly was sour but it paired well with the panna cotta and honey. The rasberries however, were too hard and frozen. Personally, I would have preferred a slightly sweetened rasberry sauce.

Not my kind of bar to dwell in sinful indulgences.  Perhaps I would, on a ‘I-feel-fat-today’ Day, but fat days should be Baskin Robbins days because miserable days are guilt-free indulgence days, whether it’s fat-free or not. It’s a vicious cycle I tell you.

Dessert’s Bar @ Casa Tropicana

B-0-12, Block B, Casa Tropicana, No 5, Jalan Persiaran Tropicana,

Tropicana Golf & Country Resort, 47410 Petaling Jaya.

Tel: +603 7885 0227

Click here for list of outlets.