Tokyo-based Bankara Ramen has taken its international expansion one step at a time; six years after branching into Bangkok, this noodle chain finally sprang to life this week in Kuala Lumpur.Bankara's signature broth (RM27++ with four hefty pieces of chashu) is made with pork bones infused with refined shoyu. Mellow in savouriness, mildly sweet, fatty-tasting though nevertheless not as thick or deep in flavour as many other recipes; folks who want a more luxurious texture can order an accompanying dollop of butter.We were unable to try the slow-boiled, milkier tonkotsu-broth ramen, as the restaurant is currently rationing its limited supplies, which include ingredients imported from Japan. Bankara also serves a miso-based broth as well as tsukemen.Side dishes include the likes of addictive onion-garlic mixes & aromatic spring onionsNot into ramen? Try the buta kakuni don (RM15++), soul food of steamed rice with succulent braised pork belly, soft-boiled egg, fragrant white sesame, mayo & sliced seaweed.Tori karaage (RM10++). Pretty satisfying deep-fried marinated chicken, crisp & tender, tangy with a little lime.the highlight for us was a substantial serving of fresh, complimentary garlic on each table that customers can press for themselves (we must have eaten a dozen cloves).

This is one beautiful restaurant, especially after sunset, filled with crackerjack flourishes that benefit from shadowy lighting.The high-profile choices on the menu: Niu Taste's take on Taiwanese red-braised beef noodlesPrefer porridge? Niu Taste has a fish-flooded version of that too, mixed with tiger grouper meat, stomach & liver that might be an acquired taste (RM28+).Eel liver? Yep, find it here: Skewers of grilled unagi liver teriyaki (RM18+). A very interesting option, slightly more concentrated in flavor than eel flesh. For plain protein, the tender-tasty lamb loin saddle with garlic mustard provides pure pleasure. RM16+ for two slices.Century egg with tofu (RM8). Elegant simplicity. Sake, wine, whisky & beer are all available.

Eight Ounce Coffee, which has launched its first two outlets at The Gardens & KLCC.The Gardens branch replaces Espressolab at the first-floor corridor link to Mid Valley Mall.Luscious-looking mille-crepes are offered at Eight Ounce ...... plus other tempting cakes. Maybe next time.

L'esprezzo, operated by The Loaf bakery-cafe chain as part of its bid to capitalize on the Klang Valley's spiraling demand for better-tasting coffee.L'esprezzo taps the services of Barista Guild Asia industry trainers & relies on single-origin beans, combined for a signature blend of Brazilian & Colombian that was available for this visit, to keep standards relatively high.Try the tasty 'Cube60c' (RM12), featuring frozen espresso cubes poured over with hot milk in perfect proportions, for satisfying caffeine-dairy synergy.'Artisan sandwiches' are listed on the menu, apparently exclusive to L'esprezzo to keep the brand distinct from branches of The Loaf. Choices include chicken wraps with feta cheese, red onions, lettuce & tzatziki sauce (RM22).Regular pastries are offered too. L'esprezzo is likely to open its next branch at a Cheras mall.

Si Chuan Dou Hua, the Parkroyal hotel's Sichuan-&-Cantonese restaurant, serves lunch & dinner everyday with several crowd-pleasers in store.Customers can order from a roughly 60-dish selection that looks promising on paper, featuring plenty of prawns in kataifi pastry wrap.Roast chicken. Patrons should probably request dark meat, since the breast & wings provided here border dangerously on dryness.More prawns, steamed this time.Fish of the evening, with hot bean sauce. Could have been fresher & less muddy-tasting.Ending with more prawns with cashews & chili. Each ends up being less than memorable though, whipped up with competence but little complexity or flair.