I have a sweet tooth and it is not uncommon to see me having desserts or pastries on a regular basis.

Thus, when I went to Makan Kitchen restaurant in Double Tree Hilton hotel for their Buffet lunch, I was delighted to see their range of desserts. It is not the quantity but the type of desserts there which caters to my tastebud.

I love cream tarts and tried the chocolate cream tart there. It was simply divine, the cream texture was creamy and the chocolate flavour makes this one of the highlights there for me. The pastry for the tart crust was suitably crisp and buttery and each bite made me want to take in more.

This restaurant serves Chinese cuisine. We went there for chinese new year company lunch.

One of the dishes we ordered was the Jade Steamed Chicken (Fei Chui Gai). It is actually steamed chicken stewed with ginger sauce and garnished with lots of garlic and spring onion on top. The chicken is served in a thermal porcelain plate and heated over a low fire to keep it warm.

The chicken flesh is really tender and silky from the ginger sauce. Each slice was superb and the ginger sauce has seeped into the flesh making it a gastronomic experience. The garlic and spring onion gives it the finishing touch it needs and everything blends in so well. Really loved the ginger taste.

This restaurant which serves italian food has been around for quite a while and has had very good reviews about most of their selections.

Special mention for their dessert - Triple Chocolate Banana which is actually their signature dessert. It's actually chocolate and zabaglione topped with sliced bananas, Belgium chocolate sauce, fresh cream and a scoop of vanilla ice-cream. Absolutely sinful is the word.

Feels like every mouthful is an explosion of flavours with the chocolate blending with the banana to make this a truly amazing dessert.

Zabaglione is an italian dessert made with egg yolks, sugar and wine so you can imagine the flavours in this concoction.

One of the best combination I tried for a porridge was at the Ngen Ngen coffee shop in Taman Dahlia, Cheras. The porridge stall here serves fried pork intestines porridge which is already my favourite. There is generous servings of ginger, spring onion, pepper and the fried pork intestines. The porridge texture was thick also how I like it and really has good flavour from all the ingredients.

An extra order of raw fish is available for those that want to add an extra kick to the steaming bowl of porridge. The raw fish is served with sesame oil, spring onions and ginger to taste.

A must-try.

The rice nectar drink is a must try as it is a traditional sweet rice beverage which Koreans love. This drink is served chilled and I was delighted with the freshness and cool taste and the natural sweetness of the barley was just what I needed after taking a lot of meat.

The drink, made from barley and rice is best taken especially after a particularly greasy meal as it accelerates digestive functions and circulation of blood.