I like the honesty demonstrated by the stall owner, in which I received my food appearing as identical as the image shown at the stall. Yet the taste and quality of the food ingredients have to be improved. First, the kolo Lao Shu Fen (silver needle noodles) is very oily, most probably due to the not well-trained worker who is inattentive to the measurement of the oil and sauce added to the noodles. Then, the fried yellow colour and white colour fish balls tasted flourier than the fish flavour. Luckily the fish cakes tasted quite well. Due to personal preferences, when comes to ‘kolo’, I expect the soy sauce to be in the picture without any spicy taste, but this one turns out like the chilli sauce has added in the soy sauce in giving taste to the noodles. All in all, this RM6 has not geared to a satisfying bowl.

Using seafood as the condiments, Baba Fried Bee Hoon is undoubtedly tempting the palate and attractive to be looked at. It is unique in its taste, in which the spices can be smelled, featuring the restaurant’s own recipe that distinguishing it from the other.

At times, the seafood is not hot enough, causing a fly in the ointment. Besides, the choice in using frozen fish fillets and prawns is never a good idea as they don’t give the optimum texture and taste. Plus, the inconsistency of the food quality, either is too salty or tasteless under the request of ‘less salty’, has hindered the desire in revisit this course.

The ambience of the restaurant is to be complimented and as it is located amidst the offices and industrial area, this air-conditioned restaurant has easily attracted the nearby working folks flock to patronize it.

We cannot expect much on the seasoning part to play a role in the course but how well the outer layer of the fillet being grilled and given condiment to. Sharing Downtown has successfully preparing the pogasius fillet (written in the menu) crispy out and juicy in. No excessive spice was used but the original fish taste is easily spotted.

As for the fried-food conscious person, you may opt for the mashed potato instead of chips. If you are concerned the unbalance of all-soft texture, the coleslaw has played a perfect role in bringing the crisp of the taste.

The coleslaw is a bit sweet and why not just makes use of the lemon slice provided if you don’t have a sweet tooth. Two slices of fillets is served in the course and this can really satisfy me the seafood lover.

Sooth your parched throat with the Izen Coffee and Wow Milk Tea presented by Tarot Café is just a joyful experience. The big glass is not only able to quench your thirst, it really works on the basis of gentle sweetness, relieving those with the health concern.

It is nice to be admired either of its glass (Izen Coffee) or of its contents (Wow Milk Tea, the floating grass jelly and milk jelly). Mocha lover would fall in love to Izen Coffee as the chocolate flavour is easily identified by the taste buds. To add more, the price will surprise you: pay less to get a thicker satisfaction.

What can a RM2.90 buy you with? It’s a cuppa Hai Nam Ako Kopi. Never realise that the coffee beans are actually fried in butter and it frightens you with the first sight with a clot of butter floating on your cup? Cautiously taking the first sip, then you realise it just enhances the aroma of the coffee, and melted your guard away. Together with the very Hainanese decoration in the restaurant, you can just lean against your chair and enjoy your cup nonchalantly.

Ako Kopi is the local well-known Kopi-O (black coffee without sugar) that added the butter on it, therefore, it is ideal to serve hot. As for the cappuccino goers, you probably want to unlock your imagination by letting the butter to represent the fancy foam that top the coffee, in which this one has been localise.