Choy Hi, which is slightly less busy but still seems to have a faithful following.What's worthwhile here: Bean curd stuffed with fish paste, served steaming-hot ...... plus boneless chicken in a thick apricot sauce that's addictive even if it might be artificial ..Pei Pa roast duck; probably a B-minus in our book. The meat could have been fresher, juicier & better-tasting. Not a total fail, but not a big hit either.Choy Hi also serves steamed chicken that may or may not be from Bentong; there's a vagueness to how the food is explained here.Claypot 'water spinach' & the bounciest of fish balls wrap up our look at Choy Hi, where the hits make the misses tolerable.wild boar curry that's lip-smacking in its creamy savoriness & the beloved three-egg steamed platter that's crowd-pleasing in a can't-fail fashion.

Duck tales: Scouring Puchong for the tastiest of this neighborhood's roasted poultry, starting with probably our top pick, Soon Lok.Soon Lok's roast duck (RM42 for whole) proves that this popular restaurant is no quack; its meat is fleshy & flavorful, while its skin proves commandingly crisp, blessed with a luscious layer of fat to broaden both the waistlines & the smiles of satisfied patrons.Everything else here is convincingly executed, from the staples of siew yok & char siew ...Cabbage laced with dried shrimp for fiber, plus noodles for carbs.... to an assam shark's head platter that should appease fish fans.

Before leaving Pavilion, take the escalators four floors up to WA Cafe, where a Japanese barista has started serving this shopping mall's most satisfying coffee.Colombian Arabica beans form the foundation for WA's lovable iced latte (RM11).Also admirable: Hot matcha latte (RM10), potently aromatic with top-flight green tea... & a deeply enjoyable roasted almond hot chocolate (RM11), both not-coffee beverages that make WA Cafe more than a coffee bar, come to think of it.

Minamoto Kitchoan, which recently unveiled its maiden Malaysian branch, bolstering a cross-continental network that spans locations from Singapore to Shanghai to San Francisco, London to Tokyo to New York.
Minamoto specializes in "wagashi," the traditional treats commonly consumed with tea. Beautifully packaged but bitingly priced; it's startlingly simple to spend a whole lunchtime's worth of money on more or less a mouthful here.
Minamoto's mochi might rank as KL's best, exceptional in taste & texture. Sweet but not cloying, with a commanding complexity of flavor, these rice cakes feel fresh & pleasurably pasty without excess stickiness.
Other items here include:
Sakura mochi (RM10 per piece), its glutinous grains wrapped with a salted cherry leaf & topped with pickled cherry blossom. Delicate & nuanced.
Also adore the kusa mochi (RM8), typically a springtime delicacy, colored with mugwort leaves & filled with red bean paste. Glutinous greatness.
Tsuyaguri, a whole, soft chestnut enveloped in mashed chestnut paste. Folks who feel like festive splurging can buy a nice 12-piece gift box of these for RM152.
Hoshigaki dried persimmon, reputedly a labor-intensive product to create by massaging the fruit over time, stuffed with white bean paste.
Not everything here's a hit though: We'd skip the surprisingly bland kasutera sponge cake (RM48) & fukuwatashisenbei vanilla cream cookie.

Ori-Udon, a newbie at The Gardens Mall's lower ground floor, where several casual eateries have launched these past few weeks.If Ori-Udon's selection seems familiar, that might be because its consultant chef appears to be Seiji Fujimoto, the founder of Taman Desa's well-respected Sanuki Udon.Have a bowl of chilled udon coupled with a smidgen of mentaiko & soft-boiled egg (RM8.90), plus side dishes of wakame seaweed (RM1), fried tofu (RM1) & warm, tender beef (RM3, no taxes). A filling, fulfilling sampler, well-executed in Sanuki's signature style.Ori-Udon's compact menu also includes hot, fresh skewers of chicken & quail eggs (RM3 each) that are breaded instead of grilled, for a surprisingly nice change.Plus, there's sake here; we're thankful that Ori-Udon's friendly manager cheerfully serves this even at 10:30 in the morning. It wakes us up better than coffee.