LOVE this platter from Manhattan Fish Market! The portion is just right for two people. It consists of a big serving of rice with seafood. The calamari is fresh, prawns are big and juicy, dory fish isn't too dry (make sure you squeeze the lemon over it!) and the mussels are big and fresh. The rice is also extremely fragrant and tasty. I think it was fried with garlic and other stuff, lending it that awesome aroma. Sometimes I substitute half with fries. Those are equally as good!

I don't recall the name of this cake but it is some kind of apricot yogurt almond cake. It tastes good but I do prefer the cakes from some other places.. The cake layers are soft and fluffy but when you bite into the cake, you hit the compact yogurt layer. You can find lots of chopped apricots inside that add a unique taste and sweetness. It cost about RM10 for a slice.

One of the signature cakes at Secret Recipe is the Chocolate Indulgence. It is pretty popular among the customers and I myself have tasted this dozens of times. The cake is fluffy and never too dry. The creamy parts are so dense and smooth. Especially love the chocolate layer as the taste melts on my tongue. The top layer of chocolate can be a little too sweet. Due to the size of this cake, it may be too heavy for a light dessert.

Dropped by Secret Recipe during their tea time promotion time where you get a cup of coffee or tea for free with purchase of a slice of cake. The coffee was pretty diluted and bland. I had to add several packets of sugar to it. The white chocolate cake was very very sweet, a little sickening even. Glad I ordered another variant that was moderately sweet and not dry. The waitress very extremely friendly.

The branch here in Sunway Pyramid is quite big and the staff are pretty alright. We were not here during meal hours so it was empty but food still took a while to reach. A staple order for me at Japanese places, the salmon sashimi was fresh and did not have the slightest fishy smell. The slices are thick and juicy. Squeeze in some lemon juice to add some tanginess to the wasabi-shoyu taste.