Malaysia

Tacro - a taco and croissant hybrid with choice of stuffing. The Lamb Tacro boasted bold flavours as it was stuffed with satay lamb and tomato salsa. It was hearty and not greasy and paired well with the crispy buttery layers of the croissant. The whole thing was very satisfying.

The pastries were generally crispy and flaky but slightly dry. The Crab Spicy Mayo Croissant was stuffed with creamy shredded imitation crab meat that was light and savoury, while the Otak Otak was mildly spicy and flavourful. It had chunks of juicy otah that wasn't fishy and well spiced. And the taste of the tiramisu cream in the Tiramisu Puffet was light with a mild sweetness.

The hearty Dino combines a crispy fried chicken with spicy butter milk and topped with egg omelette, cheese, cucumbers, and tomatoes. The chicken was moist with a crunchy skin and was flavour-packed with a mild fiery heat.

A vegetarian option, the Mario has truffle cream cheese with mixed mushrooms, fresh salad and sliced cheddar. The truffle taste of the cream cheese was mild, and the creaminess was a good match with the sauteed mushrooms.

The one I enjoyed most was the Clooney - classic smoked salmon and creamy cream cheese on a sesame seed bagel. The crisp toasted bagel, the creamy tang of cream cheese and lemon, and the smoky salmon came together to create a light savoury and creamy goodness.

I can see why the Quesadilla is a recommended item. The quesadilla was crispy yet soft and delivered a kick of tom yum spice. It was loaded with flavours and creaminess from the scrambled eggs. As finishing touches, the grated parmesan and pomegranate added vivid colours and refreshing element to this unique fusion dish.

The Nasi Lemak with Fried Chicken is quintessential Malaysian favorite that is basic with different toppings yet all rounded delicious. Highlight would be the coconut rice that was fragrant and fluffy and the fried chicken pieces were boneless, crispy yet juicy and well-marinated. The dollop of sambal on the side was aromatic though on a slightly sweeter side.

The Curry Chee Cheong Fun that is uncommonly found and good for sharing. The chee cheong fun was thin and smooth while the curry gravy was thick, fragrant with mild spiciness. It came with TaoKi (dried beancurd) for a texture contrast.

Its signature dessert, the Kumo Ultimo (RM25), is souffle pancake served with vanilla ice cream and garnished with crumbles, granolas, coconut flakes and mascarpone cheese mousse. Available in three flavours and freshly prepared upon order, the petite souffles were fluffy, jiggly and pillowy soft that it was like biting into airy and creamy clouds. They had the right sweetness to it and the components complemented to give it a nice flavour and textural contrast.