Specialising in pan mee, Soon Hsiang QQ Noodle House is originally from Ipoh. It has another branch at Kampar too. This outlet is the first step outside of the vicinity of Perak. The ones in Perak has been around since 1975 and the long history of pan mee can be tasted here at the comfort of PJ. Another treat would be the Banana Strawberry Ice Blended. This is one of the best ice blended around where it tasted of real fruits and you can still chew on the chunks of bananas which adds sweetness to the blend of strawberry drink.

Have the Meatballs as well. The meatballs are pounded freshly each day and the meaty balls give a good chewing texture. However, the cream sauce is indeed much creamier than the ones at IKEA as diners like it that way. It does give the overwhelming beefy aftertaste. The creamy brown sauce adds flavour and gives the right balance between salty and sweetness. It is served with a portion of fries and jam.

For two and a half years, Maharaj brings the best of Indian cuisine in terms of taste and appearance to the diners’ tables. The next time you crave for spicy food, embark on a culinary journey at Maharaj. Desserts wise, you can try the Kulfi. The Kulfi is a type of ice cream with little herbs thrown in the creamy chilled dessert. It has a special sensation to the palate where spices meet ice cream-type dessert. It exudes a sweet spicy aftertaste which is palatable.

For desserts, the Mango Panna Cotta is the best selection. Savour each mouthful as the slippery cold mango flavoured pudding glides down your throat. It is also accompanied with fresh sweet mango salad on the side to satisfy the bigger appetite for mango lovers. It's a little too sweet for me hence I have them together with the home-made olive syrup neutralises the sweetness with a slightly fragrant aftertaste.

Indulge in the many choices of steaming dim sum available all day long. It wouldn't be a dim sum fare without the famous Xiao Long Bao. According to the chef from the dim sum section, who hails from Guangdong China, he uses traditional method to make the bun, just like those in Hong Kong with natural flavours as well. So what we have here is the authentic style and taste of the Xiao Long Bao with flavoursome sweet with a hint of saltiness soup wrapped in a thin layer of dim sum skin with minced pork. Be careful not to poke your chopsticks in it too hard or else you would lose out its soup- the essence of the tiny buns.