Fong Lye is a very popular chain for Taiwanese Cuisine and serves pretty good food. The problem is, this branch at The Gardens is always packed! If you have the patience to wait to get a table, you'll be sure to be treated to a satisfying meal. We ordered Taiwanese version of Oo Jian (Oyster omelette) and it doesn't look too different from the local version, except the sauce they used on top. It's kinda sweet and spicy at the same time. The texture of the omelette is slightly different too, almost more like pancake. They used smaller oysters too. But plenty of it which is good. I ordered the Beef Noodles set and I like how it was presented. The noodles look pretty authentic, with generous chunks of tender beef, tasty broth that's savoury with a hint of tang, the noodles are firm and smooth. The side dishes were some tofu, and mixed veges. Nothing much to shout about. Overall a decent dish.

I heard that their 3 cup chicken is quite famous, so if I do return one day I shall order that!

The beauty of dining at Korean restaurants is that you often only need to order a couple of dishes, and there will be plenty of ban chan (side dishes) that will keep your taste bud happy. Daorae is quite a well-known Korean chain and I especially love their selection of ban chan. Just look at this: All these for just 2 person! I was a happy girl. If I were to pick a favourite, I'd say the bottom left, which is a meaty omelette. Delish. The kimchi of course has to be the top 3 and they do theirs pretty well. Note that their ban chan also changes regularly so you will get different dishes everytime. Kudos to the chef for the effort. My favourite dish at Daorae has to be the Bossam. It's basically boiled pork belly, accompanied by condiments known as ssamjang (here, it contains oysters), garlic, onion, kimchi and you are supposed to put everything on a lettuce leaf and wrap it up. The lettuce leaf is not pictured here because there were too many things on the table. It's a fun way to eat with friends and for such a simple dish, it sure packs plenty of flavours! I guess it's actually hard to make pork belly NOT tasty, but this dish is still highly recommended. Service here is pretty good and efficient.

Din Tai Fung is a globally famous chain originated from Taiwan, and it specialises in Xiao Long Bao, a type of pork dumpling filled with soup. We are lucky to have 2 outlets in Klang Valley, although KL is generally blessed with a few good places that serves XLB anyway. Still, this place is worth a visit for all their other dishes as well. Naturally, the must order dish is their signature xiao long baos, although they also have more "luxurious" option with truffle or crabmeat, depending on the outlet. They are sure famous for a reason: the dumplings has super thin skin but doesn't break when you pick them up. With good amount of delicious broth and even more flavourful meat filling. Textbook perfect. I also quite like the dumplings in chili oil. As you can see there were plenty of greens in the filling - chives, I believe. The chili oil is sufficiently spicy and tasty, delish! Pictured above is a refreshing starter: marinated cucumber. It's one of my favourite side dishes, with the refreshing crunch, distintive sesame oil aroma and tiny bit of heat.

Service is generally good here and pretty efficient, it's a comfortable place to dine in.

The original Yeoh's Bah Kut Teh started in 1990 as a family run store back in the canteen of Hokkien Association in Klang. Which is why sometimes it's called referred to as Hokkien Association Bah Kut Teh. Mr Yeoh clearly has a passion in his craft as he continues to serve out bowl after bowl of comforting, slurp-worthy "meat bone soup" while listening to customers' feedback and continue to improve. Today, Yeoh's Bah Kut Teh is so well-known that it even has a franchise in Hong Kong. I am not sure how many branches there are in Klang Valley but the one closest to me has to be at the Eat Village, Publika. I went there with my mum and brother one day, just to check out the standards. Of course, we ordered both the wet and dry BKT to try. This has pork soft ribs, intestine, pork belly, some foo chuk, and of course tofu puff. You might be able to spot some Chinese crullers at the bottom of the pic. That is of course essential to eat with BKT. The verdict? No wonder they are famous. The broth is so comforting, with enough flavours for me to get a second bowl of rice. Now that's good stuff! I of course went for mostly the belly and the intestine. Though at this branch, when you ask for extra soup, they only give you a tiny bowl. Nevermind, there's still some dry BKT to look forward to. Apologies for the lousy photos by the way, the lighting was a little too yellow for my phone to handle. This was not as good as soup version but I did like to pick out the sliced okra (to fulfill the vegetable quote). There were plenty of those dried squid which gave the dish plenty of flavours. Yum. I know where to go when my next BKT craving strikes.

Growing up in Sarawak, I've never had banana leaf rice before because my family tend to only stick to Chinese food or home cooked food. So it took me 28 years to discover this. Nirwana is fairly well-known banana leaf rice restaurant that is almost always busy. Not surprisingly since the food there is consistent and good. A basic set of banana leaf rice comes with rice (of course), 3 vegetarian side dishes, then you can choose to have some fried chili (not sure what it's called) and rasam (tamarind soup) and the type of gravy you want over your rice. Like this: I love to flood my rice with plenty of gravy and often will request for chicken and fish (their dahl is pretty good too). Being conscious of what I eat, generally I will stop them from giving me too much rice. My favourite side dish would have to be the deep fried bitter gourd. Not sure what they used to achieve the vibrant red colour (hopefully not food colouring) but they sure are addictive. I love the crunch and the mild spices. Delicious. The middle one was chopped up long beans and they were pretty good too, well seasoned and retaining their crunch. Lastly, on the left we have somewhat a salad with cucumber and carrot. I think the milky liquid might have been yoghurt, this tasted pretty mild, but refreshing. I love their rasam (not pictured) too.

With a meal like this, there is no need to order more side dishes but if you prefer to have your meal with meat or seafood, there are plenty to choose and most are quite good. Especially their chicken dishes. Just beware it can get quite expensive if you go crazy on the side dishes. Otherwise the basic set is only RM6.