Pappa Rich, Jalan Bukit Bintang, Kuala Lumpur, Malaysia

Passed by this shop and got caught up with someone's deep fried chicken wings. Then we tried more than some chicken wings. The food was average and personally I like the red bean frappe. As I walked out of the shop, I forgot ordering their charcoal roasted toast.

1. barley with herbal jelly.

2. red bean frappe.

3. Ip Poh noodle soup.

4/5. Hainanese chicken rice

6. The wings.

Madam Kwan's, basement (L1), Pavillion, Kuala Lumpur

Last time when I was here in Pavillion, it wasn't fully occupied with restaurants. Some of my favourite shops like Madam Kwan's, Dragon I and Crystal Jade have opened their branches here. It was 3pm when I was here and I couldn't help jumping in for a deep fried chicken thigh and a chendol. Turned out I ordered more than a snack - Kuay Teow and Fujian fried noodle. *I like the way they put the syrup on the side. That's why I only eat chendol here. Besides, their pandan mini jelly is very special with some burnt aroma. That took away the grass smell of pandan leaves that I really can't take it.

more from Madam Kwan's, Kuala Lumpur, Malaysia

Was driven to try Madam Kwan's again last night and glad that tried more food from this popular Malaysian restaurant.

1. Ipoh soup noodle - worth a try as it combines the shrimp and chicken taste in the soup. 2. stir fried choy sum in garlic. I noticed the Chef used an old method of stir frying choy sum and I think it's almost gone in most Cantonese restaurant in HK except my favourite Kum Fat in Tong Tai Street of Shaukiwan (where the street is famous for the fish ball noodle soup in Shaukiwan) and some seafood restaurants in Lamma Island or Cheng Chau...etc. (those fishing village area), which still practise this kind of original stir-frying choy sum. First, the choy sum got in a quick boiling in the boiled water (what we called frying water) for about 20-30 seconds. This way, the choy sum will be cooked more balanced. Then put the choy sum at a quick stir frying at ultra high heat with garlic or ginger and round it up with a chicken broth.

3. Campur - ice bed over corn, red bean, green stuff...etc. I am not too sure but the red syrup seems to be a "rose" flavour syrup. Quite refreshing. 4. Chendol - out of curiosity of why SS enjoys this dessert so much and kept re-ordering at Grey Hound. Now I know why and this one is even more attractive. They use caramel syrup which goes with the coconut milk. Must try at Madam Kwan's.
5. mixed Chendol.

at food court, KLCC, Kuala Lumpur, Malaysia

Passed by the food court and got told to try the below 2 icy desserts.

1. dried lychee with herbal jelly and sugar winter melon - the shop mixed and matched all the ingredients. 2. jelly with sea coconut on ice. The lime somehow reminded me of the famous Taiwanese dessert "Ai Yue Ice" (愛玉冰).