Just like Hui Lau Shan, Tong Pak Fu is another popular dessert store from Hong Kong which have opened a few outlets in Malaysia. Two days ago, I tried their one of their hot dessert, double boiled papaya with snow fungus (RM 8.80, after 11% tax was RM 9.75) in the Mid Valley outlet.The double boiled papaya with snow fungus tong sui came with two big cubes of papya, some red dates and of course plenty of snow fungus (crunchy when chewed). The taste of the tong sui was pretty good. Not too sweet, just nice for my liking. I also like the soft texture of the papaya after being boiled.

According to them, this dessert has many health benefits. The snow fungua is rich in protein and gelatin which can improve blood circulation, increase metabolism, whiten and moisturise the skin. Papaya too has many health benefits as it is rich in Vitamin C which can help in boosting the body's immune system.

For your information, Tong Pak Fu currently is having their today's special promotion. On different days, there is one type of shaved ice dessert available at RM 5 instead of RM 7.80. Monday = milk snow ice, Tuesday = ginger snow ice, Wednesday = coffee snow ice, Thursday = horlick snow ice and Friday = soya snow ice. Probably I'll drop by next time for their shaved ice dessert.

Bubba Gump Shrimp Co. is a restaurant inspired by the movie Forest Gump. The first restaurant was opened in 1996 on Cannery Row in Monterey, California. And now, they have many outlets in the US as well as internationally. In Malaysia, they have outlets in The Curve, Sunway Pyramid and Citta Mall in Ara Damansara. Their signature dishes mainly consisted of shrimps as their main ingredients such as Cajun Shrimp and Shrimper's Net Catch.

One of my friends, Elaine ordered the following fish and chips as her dinner meal. And of course I steal some of the fish and chips from her to taste...hehe..........Captain's Fish and Chips (RM 25.90)

Three big pieces of fish were battered and deep fried till golden brown. The fish were pretty good because the fish's outside were really crispy and the fish meat was fresh without the fishy taste. Aside from the fish, many fries and a small bowl of salad were given. A small bowl of dipping sauce (tartar) were also included. They should give more of the sauce because the amount is too little, not enough to dip with everything. The fries were also quite good because they remained crispy and not soggy even after cooled down.

After having our main meal, Ester and I had the following mango feast dessert from Hui Lau Shan in Pavilion.Mango Feast (RM 12.90)

The mango feast set consisted of three different types of desserts. For those who want to try everything, do order this set to try the three different desserts as the serving is small in size and won't make you too full.One of the dessert in the set is the mango ice cream cookie cake....

The ice cream is really hard when it arrived at our table. Very hard to eat it, thus we wait for a while for it to defrost. Actually the hard part is the mango. Quite tasteless actually.Next up is a dessert consisted of mango puree, mango cubes and glutinous rice balls. This mango dessert can also be found in the mango romance set (another set of dessert consisting 3 different desserts). I like the soft and chewy texture of the glutinous balls very much. The combination of the 3 ingredients blended very well when eaten in one bite.

Lastly is the mango icy coconut noodle. This dessert consisted of mango cubes, fresh coconut slices and a scoop of mango ice cream. I liked the coconut slices as it is very refreshing to eat together with the tasty mango ice cream. Very nice combination.

After browsing thru the menu of Hui Lau Shan, Ester and I only managed to find one non-dessert dish which is the following Signature Curry Combo set. Thus, we ordered it because we scared we won't be full by just eating desserts for lunch.Signature Curry Combo set (RM 7.90)

The ingredients in this curry combo are cuttlefish, tofu pok and fishballs. They are not stingy in giving the ingredients as the ingredients given were quite many. I find it rather interesting because instead of potatoes, they used white radish. I actually prefer white radish more than potatoes because the radish is sweet and able to absorb the curry more. And, it is healthier too as the carb amount is lower in radish than in potatoes. The curry gravy is not bad too. It is not oily and not spicy at all and is rich in flavour. I think they put in a lot of coconut milk to cook the curry.

Fatty Frog is a stall at Restaurant Ninety Nine in Taman OUG which sells a variety of porridge, steamed fish head, kung pou frog leg and meat. Among the types of porridge being sold are the Fish Porridge With Century Egg, Century Egg With Pork Porridge, Frog Meat Porridge and mussel porridge. If I am not wrong, the price of the porridge starts from RM 7. Mum and I ordered their chopped garlic and ginger steamed fish head. The fish is of "Soong" fish type. Oh ya, please go there early if you don't want to wait for table because there were already many people over there even as early as 5.30pm. Chopped garlic and ginger steamed fish head (RM 24)

Although we ordered a small portion of the fish head, but the fish head arrived is actually quite huge. We had a hard time finishing up the fish head. But we enjoyed the dish very much as the fish was fresh and the flesh was smooth and sweet because the fish was steamed just right, not over steamed. I especially love the flesh of the cheek. It is the best part of the fish. Luckily, the fish doesn't have the fishy or mud taste. I like the accompanying chopped garlic and ginger which gives the fish slightly spicy in taste but it does get spicier with each bite. The gravy is also quite good, not really salty. In my opinion, the fish is charged at a reasonable price because the fish head is actually quite big.