KL's ice cream scene keeps heating up: the future looks deliciously cool, thanks to a big freeze of budding brands that'll have customers chilling out with funky flavors. A futsal-loving former management consultant might not seem like the likeliest candidate to make ice cream for the masses, but 26-year-old Tat Wei has spurned societal stereotypes, withdrawing from the white-collar world this year to chase a chocolate-laden vision encapsulated in his new Forty Licks enterprise. Tat Wei has a long history with ice cream, first producing a disastrous version at a cooking class with an ex-girlfriend a decade ago. But there was no escaping ice cream throughout his five-year stay in London, which spawned indelible memories of egg-and-bacon ice cream at The Fat Duck and late-night salted caramel binges at Arbutus. Forty Licks, its name inspired by The Rolling Stones hits CD (remember the stuck-out tongue?), emerged following months of experimentation in Tat Wei's family kitchen. Discarding dreams of liquid nitrogen ice cream (imagine a Malaysian incarnation of Chin Chin Laboratorists), Tat Wei settled for making handcrafted treats that range from a popcorn flavor with a sweet-savory sting to milk chocolate with sticky bits of peanut butter. Sensuously smooth and fast-melting, distinguished by flavors both aggressive and indulgent (every two mouthfuls felt like an inch added to the waistline). Comparisons with The Last Polka are inevitable but unnecessary for this post. Forty Licks owes a debt to The Last Polka for blazing the trail in KL, but both deserve devoted fans. Our favorite might be the honey ice cream, tasting like the best nectar a bee could collect, studded with bittersweet jewels of dark chocolate. Expect more eventually: possibles include eggnog ice cream for Christmas and pineapple tart for Chinese New Year. Prices are fair; we paid RM40 for a six-cup sampler. Tat Wei has reveled in surprised reactions by customers who say his ice cream exceeds expectations. Deliveries are the main way to sample Forty Licks, but look for Tat Wei starting Sept. 9 at the Plaza Mont Kiara Sunday market. Forty Licks might soon also surface at several burger and coffee hangouts.

Grand Hyatt Kuala Lumpur has launched a restaurant wholly dedicated to Malaysian cuisine, spanning everything from otak-otak to char kuey teow and tandoori chicken. JP Teres boasts a lovely layout, with both an air-conditioned interior and an alfresco area in the shadow of the city center's skyscrapers. Lamb satay (RM18++ for six sticks), irresistibly chunky and irreproachably marinated. Oyster omelet (RM20++), more flavorful than we thought a halal version would be. Cocktails to partner perfectly with satay: Lemongrass Martini and Ginger Ale Pimm's Cup. Ice cream sandwich, a localized interpretation featuring a brick of fragrant 'teh tarik' flavor in between crisp 'love letter' rolls. Excellent. Show kitchens form the centerpiece of this eatery, enabling customers to watch their satay being flame-grilled, noodles being wok-fried and their roti canai tossed.

Hark! The hungry angels sing, "Glory to the new cafe!" After more than a decade of widening the waistlines of cake addicts across the Klang Valley, Just Heavenly now has its own full-fledged eatery, serving cool salads and hot snacks. If there's true justice in the gastronomic world, a thousand slices of this cinnamon-toasted sourdough, topped richly with ripe bananas, nutella, hazelnuts and an orange reduction, will be ordered and enjoyed before 2012 is over. reek yogurt with honey and toasted almonds. At RM7++, the cheapest order here. Heavenly has a well-earned reputation as a bane for weight-watchers, but they won't need to run like hell from this cafe, thanks to offerings like a tangy organic quinoa tabouleh, tossed with roasted Mediterranean veggies, red onions and Greek yogurt. Crab-and-egg tart, flavored with kaffir lime leaves and lemongrass. The filling seems mushier than expected, but that complaint's a matter of personal preference. In the end, Heavenly encourages some sinning. All of Allan and Nigel's signature cakes are present, from Death by Chocolate to Choking on Choc & Cheese and Punishment by Peach (OK, OK, we made the last two names up).

Hark! The hungry angels sing, "Glory to the new cafe!" After more than a decade of widening the waistlines of cake addicts across the Klang Valley, Just Heavenly now has its own full-fledged eatery, serving cool salads and hot snacks. Dieting saints will discover an all-day-breakfast menu here that won't deliver them into temptation. :Let them eat pie! Patrons will be pleased that Heavenly's prices are righteous: this pastry-crusted Wagyu beef stew, complemented by a mash of potatoes, peas and gravy, is the menu's costliest item, but it still falls short of RM30 even after taxes. The road to Heavenly is paved with peanut butter and red velvet cupcakes, ensuring our teeth will be less than pearly-white by the time we reach the Pearly Gates. Coffee, tea and sparkling water, all very virtuous; Heavenly is promising to change some of the water on its menu into wine eventually.

Hark! The hungry angels sing, "Glory to the new cafe!" After more than a decade of widening the waistlines of cake addicts across the Klang Valley, Just Heavenly now has its own full-fledged eatery, serving cool salads and hot snacks. If there's true justice in the gastronomic world, a thousand slices of this cinnamon-toasted sourdough, topped richly with ripe bananas, nutella, hazelnuts and an orange reduction, will be ordered and enjoyed before 2012 is over. Heavenly gives deviled eggs their due, partnering them with watercress in this super-sandwich. Culinary comfort can't get creamier than buttered croissants spilling over with mayo egg salad, gently spiced with mustard, cayenne and paprika. From macadamia muesli with cranberries and raisins to fruit-filled bowls of red dragon fruit, papaya, honeydew, strawberries and watermelon, there's enough vitamins, antioxidants and fiber in these recipes to counter the countless calories of the cakes (they're coming!). Coffee, tea and sparkling water, all very virtuous; Heavenly is promising to change some of the water on its menu into wine eventually.