During the past year, while we haven’t been able to celebrate in person, my favourite way to connect with family and friends has been with dessert. A surprise cake or box of macarons delivered on a birthday or anniversary has been a treat to send and receive. While we’ve tried a variety of bakeries in York and Peel region, Daan Go Cake Lab is my favourite. Their online ordering system is easy to use and they were one of the first bakeries to offer delivery options. My friends and I have sent dozens of their character macarons between us all.

Daan Go’s new online store offers a variety of their signature cakes, whole and slices, different box sizes of macarons, cookies and even their new bottled drinks! I like being able to pick each macaron flavour in a box or choose assorted. Delivery windows are 3 hour time slots and the shipping cost is calculated by distance. Our house is a bit far from their Scarborough location, so for Alivia’s birthday I ordered macarons to be delivered to my in-law’s house in Markham. In-store pickup is also an option.

So far, in addition to their macarons, we’ve tried the Matcha Crepe Cake, 3:15 Hong Kong Milk Tea Cake and Strawberry Shortcake (an in-store exclusive). Alivia loves the character macarons, in addition to being adorable, they’re airy and all of the flavours are delicious without being overly sweet. With the cute designs though, it is sometimes impossible to guess the flavour without referencing the picture booklet (where seasonal or special flavours aren’t always included). It’s not an issue for me, but challenging when we are trying to avoid certain eczema triggers for Alivia. There’s currently 19 flavours available, from Asian inspired ones like Black Sesame and Hong Kong Milk Tea to classics such as Salted Caramel and Pistachio.

The Matcha Crepe cake was divine. Stacked perfectly with layers of light cream rich in matcha flavour, this cake reminded me of my love for this delicate and labour intensive dessert. Stephen used to bring me back slices of Lady M regularly when he worked in Boston. Until we can travel again, Daan Go’s crepe cake (matcha and Thai milk tea flavour) is a great indulgent treat.

Overall, I loved how the desserts at Daan Go are decadent yet light, aesthetically adorable and well priced. I can’t wait for their new Richmond Hill location to open this summer to try out even more of their signature cakes. Tiramisu, Peach Garden, 24K Mango, I need more birthdays in a year.

Atmosphere: Zen Sanuki Udon is the new restaurant from Chef Seiichi Kashiwabara, of Zen sushi bar in Markham, one of the best loved omakase spots in the GTA. Walking into the noodle shop, the decor was more reminiscent of a sushi restaurant with open kitchen bar seats and modern natural wood decor. I arrived for the first dinner seating on a weeknight, a week after the restaurant opened, and by the time we were leaving, the restaurant was hitting capacity. I would not be surprised if a queue is still common during peak dinner hours today.

Service: I arrived first to the restaurant and was seated by the hostess with a smile. While waiting for my friend, my server brought over water and menus, also with a friendly smile. We both ordered cold noodle dishes, with no appetizers, and our bowls of noodles were ready quickly and concurrently. I noticed that this was not the case for the couple at the table next to us. One bowl of udon was served to the man and the woman looked around furtively for her meal. It was a noticeable gap before her order was ready. A small wrinkle, not unfathomable of a new restaurant, and one that is easily ironed out over time. Based on my own experience alone, the service was great.

Food: The menu at Zen Sanuki was pretty extensive and covered all the varieties of udon dishes I was expecting. There was also a section for donburi, rice bowls, with BBQ eel and sashimi. For the udon dishes, there was also a list of toppings you could add from an onsen egg to sliced week to wakame salad. With the temperature that day being over 30 degrees, my friend and I both decided to go with a cold udon. I opted for the Ikura Oroshi Udon while she had the Niku Bukkake.

My bowl arrived topped with ikura, wakame, tempura bits, slices of fish cake, chopped shiso leaf and green onions. There was a but of cold broth, just enough to keep the noodles moist and add flavour. My friend’s bowl was topped with thin slices of marinated beef, wakame, grated garlic, green onions, two slices of fish cakes and an onsen egg (super soft boiled). The udon texture was chewy and firm and the seasoning mild but delicious. So good and such an authentic bowl. I want to go back and pretty much try ever dish on the menu. Ingredients range from simple and comforting like curry and tempura to decadent and rich like wagyu beef and BBQ eel.

Being a sister restaurant to Zen, there is some sushi on the menu, most noticeably a daily hand roll. On the day of my visit, it was trout and I couldn’t resist adding it to our order. The role was prepared onigiri style, with a plastic wrap separating the rice and seaweed for the diner to assemble just before eating. The quality of the fish was good and for $6, a nice addition.

Overall, dinner at Zen Sanuki Udon was a treat. Excellent quality ingredients and amazing fresh noodles made in house daily.

Ever on the hunt for delicious sushi, as I scroll through my Instagram feed I’m always on the lookout for mouth-watering photos of raw fish. Almost a year ago I noticed Aoyama, specifically a stunning chirashi bowl full of my favourite types of sushi. Hubs and I stopped by for an impromptu Monday date night as part of my birthday celebrations this month.

Atmosphere: Pulling into the parking lot of a block of restaurants in Scarborough, Aoyama was the definition of unassuming. The storefront was understated and the interior was similarly simple and unembellished. Walking in for our 5:30pm reservation, I was shocked that all the tables were set with “reserved” plaques. However, we had the restaurant to ourselves until 6pm when other guests began arriving. Dinner was cozy and quiet, great for conversation and perfect for our date.

Service: I only decided on dinner at Aoyama early that day and called around 3pm to make a reservation. At first, I thought about just walking in, but went with a reservation just in case, which was the right decision. I’d recommend always making a reservation if you can. I have to assume that many customers order the omakase because our appetizers arrived immediately after we ordered, and the platter of nigiri quickly followed. Two servers took care of us and both were friendly and efficient. One girl was far more proficient with English than the other, she was the one to take orders and chatted with us about sushi restaurants in the city. I do wish our plates were coursed out. As is, I felt a little overwhelmed with the continuous arrival of plates that quickly filled our table.

Food: For the two of us, we ordered the Omakase Sushi set, which comes with a trio of appetizers, soup, 20 pieces of sushi and a 6 piece salmon maki. On top of this, we added a plate of assorted tempura and unatama (unagi with egg sauce on rice). We didn’t actually need the unatama to be full, but I had been tempted my Instagram photos and our server informed us it was a good dish for take-out, perfect for my lunch the next day.

With our sushi set, the appetizers served alongside were edamame, a few chicken teriyaki skewers and two medallions of monkfish liver. A flavourful, clear seafood broth was served in a clay teapot and little tea cups. This was not the highlight of the meal, but a nice start to the meal. The assorted tempura had three pieces of shrimp and a largey variety of vegetables. The batter was light and the vegetables were fresh. However biting into each piece, they looked more crispy than they were. This could’ve been because the plate arrived while we were still working on the appetizers and let the tempura sit for a few minutes.

The sushi was where it was at. The pieces included were unagi, uni, sweet shrimp, scallop, crab, salmon belly, hamachi, chutoro, otoro and tamago. All of them were amazing, sweet and buttery. They’re also all my favourite types and what I would order a la carte myself. The salmon belly was fatty and almost as good as the toro, almost. Although the sushi set can change everyday, based on social media photos, the same selection of fish is served fairly consistently and otoro is guaranteed. The uni was also quite fresh, one of the better quality ones I’ve had in Toronto, but did still leave a slight aftertaste. Overall, for the price and quality of the fish, while not exactly a true omakase meal, the omakase sushi set was easily worth the $89 price tag

We did dig into the unatama that night before taking away the bulk of it, and it was delicious. I loved the sweet unagi sauce, mixed altogether with the eel, rice and runny egg sauce, created a perfect spoonful.

The latest dessert trend to hit Toronto this summer has been Thai rolled ice cream, made with fresh ingredients and cream on a chilled steel surface. The ingredients like fresh fruit and cookies are “chopped” with two pastry scrapers on the steel pan and provides the flavour for the ice cream. As the cream and ingredients get chopped together, the chilled surface freezes the cream, transforming the mixture into a creamy texture. Made popular on the streets of Thailand and on phone screens globally via Instagram, the dessert is now available at many locations throughout the GTA. QQ Thai Ice Cream is one shop in Scarborough serving up the new treat.

Disclaimer: All food and drinks reviewed below were provided complimentary. All opinions expressed below are wholly mine.

QQ Thai Ice Cream was located in a large strip mall full of restaurants and snack shops in Scarborough, a great spot to stop by after dinner. Currently, QQ offers 10 flavours with the ability to combine two into a single ice cream roll. Flavours were created using fresh fruit and made into rolls, packed into a container, and finished with toppings like cookies, whipped cream, pocky and wafer straws. Prices for each cup start at $6.50 (plus tax), with an extra $1.00 charge for a mixed batch.

Of their 10 flavours, I had the chance to try Matcha, Strawberry, Nutella, S’more, Taro, Oreo and Morning Latte. The flavours of the Latte and Matcha were light and creamy, while the fruit based flavours for refreshing and sweet. One of my favourite flavours was Taro, which was rich and had a strong, sweet, taro taste. If mixing flavours, I’d recommend Latte and Oreo, Matcha and Oreo or Strawberry and Banana.

The process of creating each ice cream roll was quite labour intensive, up to 5 minutes of chopping, and involved much more than just scooping. This means there could be a wait for orders to be prepared, especially if there is a line. I think the final product is worth it.

The mountain of lobster from Fishman Lobster Clubhouse has been beckoning me for years. With shellfish allergies on both sides of our families though, The Hubby and I only visited recently. We were waiting for an occasion (really an excuse) to splurge a bit and to have a party large enough to justify ordering a big lobster mountain. In the end, we couldn’t hold off any longer and stopped by with just my in-laws to feast on 8lbs of lobster, for just the 4 of us.

Atmosphere: Reservations at Fishman are hard to come by. The restaurant has two seatings per evening and tables book up weeks in advance for weekend dinners. Luckily, we were able to visit on a Monday and only had to book a week ahead. Even on a Monday, every seat was occupied for both seatings. There was an air of excitement in the restaurant as tables greeted their giant lobsters or crabs before the seafood was turned into dinner. A loud thud at the table behind us announced the arrival of their massive king crab. Flashes from cameras and posing, myself included, was a mandatory part of the meal.

Service: The service at Fishman Lobster Clubhouse was conflicting. On one hand, servers and hosts constantly walked the dining room clearing empty plates and picking up any dropped napkins or shells. On the other, several servers ignored or forgot our requests for a missing dish and we ended up having to ask several people before our set course was complete. Servers waited patiently as diners snapped photos and held up lobsters to help with posing. But after that, the meal was a tightly wound production. Dishes were cooked and served in batches, and dishes cleared quickly to make way for the next seating. 

Food: Despite the service kerfuffle, I really enjoyed the food. To the point that I am looking for another excuse to return. The menu at Fishman consisted of set meals and a la carte items, with the set meals being a much better value. Each set included lobster, king crab, or both at a minimum weight and cooked in different ways. Customers could request larger crabs or lobsters at an extra charge per pound and pick a style of cooking. We decided to stick to just lobster that night and ordered a set for 4 people, upgrading the lobster to 8 lbs, cooked HK style. Once we placed our order, the server came by with the two lobsters that added up to our requested weight for us to ok them.

The first course was a clear soup that was savoury and simple. Nothing special, but a nice start to the meal. Aside from lobster, the other two dishes included in the set meal were a steamed sea bass and stir fried pea sprouts. I liked the light dressing on the sea bass and the fish was very tender, cooked to just when the flesh turned opaque. The pea sprouts were also tender, even the stems, and would have been a refreshing compliment to the deep fried lobster.

Of course, the lobster mountain was the highlight and centerpiece of dinner. Both lobsters were cut into chunks and the shell expertly cracked for easy access to the meat. HK style meant each chunk was lightly battered, fried and seasoned. Given the size of the lobsters, I was impressed with how well they were cooked, keeping the meat incredibly tender, juicy and rich in flavour. Whenever we’ve tried cooking larger lobsters at home, the meat has turned out a bit tough. Not the case at Fishman. The lobster was excellent quality and the meat was sweet and tasty. The seasoning was heavy on salt and after eating 2 pounds, I was quite thirsty.

Overall, dinner at Fishman Lobster Clubhouse was an experience I’d recommend to anyone who’s a fan of lobster. I liked how flexible and customizable the menu was and the quality seafood was delicious. Our final bill came to just over $200, a pretty good value for the volume of lobster.

On our never-ending quest to find hidden gems near home, The Hubby and I headed to T Bones for a steak dinner under $20. Found through RFD, I was curious about the no-frills Scarborough restaurant that’s open 24/7 and had great reviews online. I wasn’t disappointed, but I also wasn’t wowed. There’s no question that T Bones’ prices were a great value compared to other steakhouses (although it seems their prices have increased from $14.99 for 16 oz ribeye to $17.99), but The Hubby cooks up a pretty delicious steak at home that ends being around the same cost.

Atmosphere: T Bones was a stand alone restaurant and looked right out of an episode of Diners, Drive Ins and Dives. The quick service restaurant had an old school interior including metal frame chairs and artificial greenery. Many of the table were filled with families of four. After placing our order at the counter, we sat down at an empty table (with plenty of natural light) and waited for our number to be called.

Service: Being a quick service restaurant, we didn’t interact much with the staff. Orders were served up on cafeteria trays, including utensils, for customers to pick up when ready. Our steaks were cooked quickly and there wasn’t a long wait.

Food: In addition to steak, T Bones’ menu has burgers, souvlaki and fish and chips. Although I was tempted by the homemade burger combo, both The Hubby and I did stick to ordering steak. For him, a 16oz ribeye with mashed potatoes and gravy. For me, an 8oz sirloin topped with grilled onions with roast potatoes and salad. Each plate came with little paper cups of steak sauce and butter. For sides, the mashed potato and gravy was excellent, smooth potatoes and a rich, savoury gravy. The roasted potatoes were more stewed with a light tomato sauce. I was not thrilled with the grilled onions, which had some burnt parts, but then others that were quite soggy.

As for the steaks themselves, not bad for the price. The ribeye could have been more marbled and the sirloin more rare, but overall, decent. Both The Hubby and I would have preferred a heavier hand with the salt, but a dip in the steak sauce fixed that for me. My sirloin was tender and the portions were large.

Overall, I’m not sure if I’d be back, but only because it seems like prices have gone up. If the ribeye special continues to creep up and gets to over $20 including tax and tip, I’d rather buy a steak and cook it at home.

Chef Nuit has played a part in all of my favourite Thai restaurants in Toronto. From Sukho Thai to Pai, I’ve lined up for her Khao Soi around town for years. When I heard about a new Thai restaurant opening in Scarborough, with an ex-chef from Khao San Road, I was eager to queue up closer to home.

Atmosphere: Kub Khao was tiny, with 20 seats max. They typically don’t take reservations, but The Hubby somehow managed to reserve a table for 4 at 6:30pm. With the limited seating and most diners visiting to eat a full meal (aka not a fast churn rate), I would recommend visiting during off peak hours only or being prepared to grab take-out. One wall of the eatery was floor to ceiling glass, which meant when we visited at sunset and light streamed in, the seats facing west were blinded. The restaurant itself was cozy and compact with dark wood furniture and accents.

Service: During our visit, there was one hostess seating guests and answering calls, and one server. With the small number of tables, I wouldn’t say the server was over capacity but she was busy. Also, half of the diners seemed familiar with the menu and the rest had lots of questions, which meant some tables needed far more attention than others. Service was on a more “as-needed” basis rather than preemptive. Our server was friendly and efficient, but inconsistent. We weren’t given the option to customize the spice level of any dis, while the table next to us were. A few wrinkles to iron out, but nothing earth shattering.

Food: No meal would be complete without a creamy, rich, Thai iced tea. The drink at Kub Khao was spot on with a good balance between sweetness and the bitter, strong tea. For an appetizer, I ordered the papaya salad, that was refreshing and very spicy. This was the hottest dish of the evening and being first, I was worried about the remainder of the meal. Fortunately, this was the peak.

For mains, we ordered the Chicken Pad Thai, Roasted Duck Curry and Beef Khao Soi, with a side of coconut rice. I really enjoyed the taste of the pad thai, which didn’t have a hint of ketchup. The noodles had a chewy texture, a touch of sweetness and strong nutty flavours. A touch more heat would’ve made the dish even better.

My favourite entree was the Duck Curry, that was savoury, spicy, coconutty and sweet from the lychee. No one fought over the pieces of roast duck, instead we all vied for the whole lychees, soaked in curry. The fruity flavour complimented the heat and spice of the dish perfectly. Another thing I loved about the curry was the strong aroma of basil. A bowl of steamed rice was served with the curry. Our order of coconut rice turned out to be a palm sized mound meant for one person. Although delicious, priced at $2.95, I’m unsure of the value.

The Khao Soi from Kub Khao was rich and packed with rice noodles. Topped with crunchy egg noodles, each spoonful of the curry had a variety of textures and flavour. I did find this dish on the sweet side and again, would’ve liked a touch more heat. Relative to other Khao Soi dishes I’ve tried, this version was comparable.

Overall, I see myself returning to Kub Khao often in the future. While enjoying a sit down meal at the small eatery may be challenging, I’m excited for the take-out and delivery options available.

I like to believe a growing new Toronto food trend is Chinese hand-pulled noodles, one of my all-time favourite comfort foods. With the success of restaurants like Magic Noodle (despite recent rumblings of a decline in quality and consistency) and Artisan Noodle, I was happy to hear about a fresh China import specializing in Northern Chinese cuisine, Qin Tang Taste.

Atmosphere: Qin Tang Taste is a popular chain of restaurants in Northern China and the Scarborough location is their first North American venture. Even late on a Saturday (9pm), the restaurant had a queue of diners waiting and it took us 30 minutes to get seated at bar seats. The majority of tables were booths for large groups, occupied with families, or small tables for two. Like most busy Chinese restaurants, servers hustled through the dining area and there was a sense of hurriedness. Customers were there to eat, not linger over their meal chatting.

Service: After sitting down, a server came by with tea, cups, utensils and an ordering sheet. Unfortunately, the English translations on the ordering sheet were abysmal (noodles with meat or noodles with meat). I even turned to Instagram attempting to track down the Chinese characters that corresponded to the dishes I wanted to order. In the end, I ordered verbally in Mandarin, which was good because none of the dishes I had marked on the sheet were what I thought they were. Food arrived quickly and with the servers running around, it wasn’t too hard to get someone’s attention. At one point, I watched the servers pour a giant bowl of noodles into a pot someone had brought from home to transport his take-out order.

Food: Between the two of us, The Hubby and I split an order of grilled lamb skewers, bowl of Biang Biang Noodles and grilled mantou with condensed milk. I am a big fan of lamb skewers and the ones at Qin Tang Taste had the perfect seasoning. The meat was lightly charred and tender. Another special menu item was lamb skewers cooked on wooden sticks instead of metal ones; a dish I’m interested to try next time.

The true reason I was there though was to satisfy my craving for Biang Biang Noodles. Normally, I prefer my noodles soupy vs. dry, but the combination of tomatoes, egg, minced pork, Sichuan peppers and chili oil may convert me. At Qin Tang Taste, the thick belt noodles were chewy and satisfying. I did find the pepper and chili oil at Artisan noodle more fragrant but this bowl still hit the spot. When ordering noodles, most bowls come in small or large size, with the large bowls being giant. One large bowl could easily feed 4-5 people.

For dessert, the grilled mantou with condensed milk was a little greasy, but delicious. Crispy on the outside, soft on the inside and who can resist condensed milk? I also liked seeing a dessert item on the menu at a Chinese restaurant.

Toronto loves food trends and the latest arrival, from southern US, is the seafood boil. Popular in states like Louisiana and Georgia, where fresh seafood is plentiful, seafood boils generally consist of shellfish cooked by boiling or baking. Meant to be a communal and social event, seafood boils are best enjoyed with family, friends and hands-on. The Boil Bar aims to recreate the experience in a restaurant setting with an Asian influence. Their first location opened in Scarborough, and two more downtown addresses are already in the works. I was invited to check out their unique version of a seafood boil, which included a truly Asian twist, bubble tea.

Disclaimer: All food and drinks reviewed below were provided complimentary. All opinions expressed below are wholly mine.

With lobster traps, fish nets and painted crabs on the wall, the decor at The Boil Bar was whole heartedly nautical. Sitting in one corner of the dining room was a Presotea stand, serving up a menu of their classic drinks. I tried the milk tea with their signature panda pearls (black and white) and the honey and aloe vera tea. All drinks were customizable for sugar and ice level. I found the milk tea creamy and the honey tea very light, a better fit for the seafood feast.

To start, we sampled takoyaki (listed as octopus balls on the menu) and raw Fanny Bay oysters supplied from Diana’s Seafood. Other snacks include spicy chicken feet, fries and garlic bread. I thought the takoyaki was ok, missing a crunchy exterior, but not bad. The oysters were delicious, shucked cleanly and served was tobasco sauce, seafood sauce and lemon wedges.

Mains are ordered using a 3 step process. First the shellfish is chosen, priced by the pound, second the flavour and third the level of spice. Fresh seafood is delivered to the restaurant daily 30 minutes before doors open at 4pm. I tried four mains and in general, found the sauces light in seasoning. A touch more spice would have helped. The Garlic and House sauces were the most distinct and had the strongest flavour.
1. Crawfish (Seasonal) with Cajun Sauce, Mild Spicy – unique experience, fresh and tender
2. Mussels ($18.95/lb) with Garlic Sauce, a Bit Spicy – meaty, a good value, not live
3. King Crab ($29.95/lb) Leg with Lemon Pepper Sauce, a Bit Spicy – pre cracked, one pound would be good for two people, lemon pepper was provided in a separate container
4. Clams ($18.95/lb) with House Sauce, Mild Spicy – fresh, many of the clams fell out of the shells
All of the seafood bags also included chunks of sweet corn on the cob and slices of red sausage. The corn was delicious, and I would have loved a bag of…just corn.

For the best value, I’d recommend ordering the crawfish, mussels and dungeness crab. Each table was supplied with a bucket for shells, plastic gloves and a roll of paper towels. Servers circulated the room swapping out full buckets and handing out extra plastic gloves as needed. With my small hands, the one size gloves didn’t fit perfectly, and the oil did leak through, so be prepared for a messy night (don’t wear white). The meal did generate a lot of waste.

I also got to taste the Baked Lobster ($29.95), a full lobster with a generous, creamy, baked mayonnaise topping. Claws were already cracked for easy access and the tail was easy to scoop out. This was really good. The Boil Bar also offers customizable Sizzling Plates ($12.99) to help round out meals.

Overall, dinner at The Boil Bar was fun, interactive and featured fresh, seafood cooked in a unique style. Based on the per pound pricing, the bill could add up quickly if a table was ordering only lobster and crab legs. However with a wide selection of tasty, well-priced side dishes and sizzling plates, a filling meal can be enjoyed without breaking the bank. I look forward to more locations popping up and enjoying the building seafood boil wave.

One2 Snacks was recommend to The Hubby and I by one of his co-workers and described as serving the best Malaysian food in Toronto. We were warned about the small shop and very limited seating, One2 Snacks was less a restaurant and more a take-out place. Both The Hubby and I wanted to try eating in if possible, so we aimed to visit at an off-peak hour. Even then, we weren’t prepared for the crowd and just how small the venue was.

Located in a Scarborough strip mall, One2 Snacks was basically a 10 ft square feet with a deli counter and 8 seats squeezed in. A high bar was set up along the front window and low counters outlined the counter and one wall. Diners waiting for takeout, either hung out outside, or jammed against the back of those eating in. It was a tight fit. Each menu items with a photo was displayed on the wall, including desserts only available on weekends. One2 Snacks is open only Thursday-Sunday.

For the two of us, we ordered the Nasi Lemak (weekend only) with chicken curry, Char Kway Teow and Curry Puffs. After placing our order at the cash, we managed to snag two seats at the window. This was great, because we ended up having to wait 45 minutes before anything arrived. Even though we stopped by at 2pm, what we thought was off-peak, the phone at One2 Snacks did not stop ringing. It felt like take-out/phone orders were given priority to dine-in ones, or the volume of orders was just so high that it took that long for our food to move up in the queue. Either way, next time I’ll be calling ahead, or arriving not too hungry. The shop is also notorious for selling out of popular dishes and desserts.

As for the food, it was worth the wait. The Nasi Lemak has a great texture and each grain of rice was infused with coconut flavour. The chicken curry was rice with spices, thick and oily (flavour!) but not greasy. Pretty much delicious. Chunks of potatoes soaked up the curry and drumsticks had meat falling off the bone. The container of Char Kway Teow was filled to bursting with thick fried noodles and lots of smokiness. This was the best Char Kway Teow I’ve had in Toronto so far in terms of taste and texture. The curry puffs reminded me of samosas, deep fried pastry filled with a thick curry sauce (of potatoes?). They weren’t too greasy and there was a bit of heat with each bite, these could be addictive.

One2 Snacks served up mouthwatering, home cooked Malaysian cuisine with no flair and a bit of a wait. Service was friendly and as efficient as possible, given the high demand. I’ll be much more prepared on my next visit and will definitely be ordering the laksa.