And then there were two: After triumphing in 1 Utama, Menya Musashi launched another branch this week, but with a potentially polarizing twist. Occupying substantial space on P. Ramlee Road, within a short stroll of KLCC, this outlet hopes to win more customers by steering clear of pork, using chicken instead to build its broths and top its noodles. The result tastes much better than expected: every sip of the soup delivers deep nourishment, combining with sensuously lubricious noodles for the gastronomic equivalent of soulful elegance. Menya's three signature big-bowled broths _ white onion oil, black-fried shallots with garlic, and homemade chili _ come with a variable number of super-succulent slices of chicken and seasoned eggs, costing between RM22 and RM32 before taxes. Asahi beer is the only booze offered for now, each bottle cutely wrapped. The snaking queues that besieged Menya's 1U outlet are so far absent here, but that might not last long, so head here soon before the crowds learn of it.

Quirky names attract us to eateries like honey does a bear (or something like that).
Never Mine at Changkat Bukit Bintang is more of a watering hole than a restaurant, but customers can order Thai food from Baan 26 next door, including crispy duck coated in a nutty sesame sauce with rice vermicelli. Pan-grilled spring rolls, packed with plump prawns. Never Mine took over from Cin Cin, a champagne lounge that opened in April last year and closed several months later. A pity to have lost Cin Cin, since it served tasty oysters, foie gras and other tidbits. Curry squid with egg. All perfectly fine, but since customers can have these at Baan 26, there's no compelling reason to visit Never Mine. Lime-steamed prawns. Viciously spicy; way too much chili in this one for us. Lemon chicken in pineapple, to help soothe our scorched taste buds. No lack of booze here. Pick your poison: China White (vodka, baileys, white cacao) and Angelique (caramel, baileys, absinthe angelique). Breast Infection (tiger beer, jack daniels, lemonade) and Golden Dream (galliano, cointreau, orange juice, whipped cream).

Our first trip to Taiwan might not happen before we hit middle age, so it's up to outlets like Yummy Taiwan to fill us with food from the 'Beautiful Island' for now. Bubble tea. Boo hoo, no booze. And oops, we forgot to order the taro ball dessert. Oyster mee sua. A bit bland at first bite, but subsequent mouthfuls tasted progressively better. The combination of slippery noodles, super-thick soup, bouncy oysters and pleasurably chewy pork innards _ it's a recipe that works. Taiwanese burger. Fuss-free comfort food: pork belly, soft and sweet, encased in fluffy, pau-like bread and topped with crushed peanuts. Fried organic sweet potatoes. Chunky wedges, crisply battered.

A real hole in the wall, Tenkaichi might not be the ideal place to take a first date or even a family, since it feels run-down and dodgy. Even the booze is bizarre: Okinawan shochu mixed with turmeric (!) & Seekwasaa cocktail (with an Okinawan lemon juice base). Fermented tofu's an acquired taste, like cheese left on the beach under the sun. Less risky: peanut tofu, with a texture in between regular bean curd & jelly. Bitter gourd with ume & bonito dressing. Might fit in at a Chinese eatery. Maybe. Fried bamboo shoots, seaweed & konnyaku. A staggeringly stinky mix; the best tip we can offer is to hold your breath while consuming this. Po-Po. Traditional finger food that's fairly addictive, comprising creamy, savory miso pork wrapped in warm, crisp crepes.

A real hole in the wall, Tenkaichi might not be the ideal place to take a first date or even a family, since it feels run-down and dodgy. The reason to head here is the food: be sure to ask for the special menu of Okinawan cuisine. Few other outlets in KL serve recipes such as "mozuku" _ viscous, vinegar-marinated seaweed flown in from Okinawa. Fried pancake with "aasa" seaweed. Not too doughy or greasy, mercifully. Tenkaichi's sesame ramen is worthwhile, with milky-thick broth that's distinctively aromatic. Black is beautiful: squid ink ramen, relatively less flavorsome but with thicker soup. Regular pork cha-siu ramen is also available. Not bad, but not the most memorable offering here. It lacks the seasoned egg that we always crave in ramen. Taco Rice. According to Wikipedia, this recipe was likely created in the 1960s by an Okinawan chef who combined rice with Tex-Mex food to satisfy American marines. The outcome: a hybrid of steamed rice topped with taco-flavored ground beef, cheese & salsa.