It's easy to miss this tiny TTDI outlet, where you can choose a combo of meat and organs for soup dishes. Warning: Potentially disgusting pics ahead!
Cow brain, lungs and tongue. The brain seemed really squishy.
Intestines, tripe, tail .... yep, anything goes here!
This was what we used for "sup gearbox," a bone marrow broth.
Rich & savoury, but we left it unfinished for fear of soaring cholesterol levels. 
Raja Sup,
Taking the place of Colonial Times on The Curve's first floor boulevard, Bondi Beach serves decent grilled fare (though the seafood outshines the meat).
Prawn pinwheels. Most of the seafood items tasted relatively fresh.
Yabbies and scallops with sweet fruit chutney.
Lamb with Bondi BBQ sauce and gratin dauphnoise.
Bondi Surf & Turf (beef, chicken, prawn, tenggiri fish and squid with lemon butter and pepper sauce). The beef was reaaaaaally tough.
Oyster shooter.
Leconfield Synergy Chardonnay and Shiraz.
Screaming multiple orgasm and watermelon juice.
Bondi Beach,
The best time to visit Red Square is between 5-9pm for excellent cocktail deals.
Lotsa finger food here, but the salmon bruschetta tasted as sad as it looked.
Blueberry crepes, which seemed somewhat stale.
Nevermind, their cocktails are the real reason to come here. The Splash R&B comprised smirnoff raspberry and lime topped with schweppes tonic and crushed blueberries. It's 1-for-1 at happy hours for this.
Flaming Red Square, which is basically a flaming lamborghini.
Red Square,
Checkers was nearly empty on a recent evening! Once upon a time, we couldn't get a table without reservations. But the food is comfortingly still fabulous.
"Stinky rose" (garlic in olive oil) with bread. Not bad for snacking.
Porky's Best. Pork ribs and tenderloin with corn on the cob, mashed potatoes and veggies. I can't find the words to do justice to the ribs _ marinated and cooked to perfection, the meat easily falls off the bone. The tenderloin was terrific too _ thick and luscious. Gawd, even the salad was exemplary.
Porky's Wild Ice Cream. A one-of-a-kind combo of vanilla ice cream, rum (I think), lychee, nuts, cendol and cincau. We scooped up every last bit and could happily have ordered another serving!
Reunion bears little resemblance to the typical KL Chinese restaurant, but even traditionalists should be won over by its beauty.
There's a palpable sense of mystique and mystery here.
The hall for large groups is less intimate but still looks terrific.
Roast meat combo of duck, char siew and siew yoke. The duck was especially spectacular, offering all the taste and texture that we love in this fowl.
Prawns in butter and milk with sweet corn. Eat while it's piping hot!
Steamed tofu. Luxuriously soft with mushroom slices encased within.
Spinach in superior stock. The "healthy" segment of our meal.
Hokkien Mee. A huge portion for only two of us, but amazingly, we finished nearly all of it. Packed with crispy pork lard, liver and prawns, it blended really well with the sambal.
Wolf Blass White Label Cabernet Merlot.
We weren't expecting much from Capsquare's newest outlet, but the food nearly knocked our socks off!
Potato rosti with rashers, seared scallop, rocket leaves and poached egg. You can barely see the rosti buried beneath everything else, including the heart-stoppingly sinful bacon and perfectly plump scallops.
Roasted pork ribs in BBQ cilantro pineapple sauce. A succulent pleasure.
Seared flounder with seaweed and prawns with dill beurre blanc and sauteed zucchini. Not the healthiest way to eat fish, but by this point, we were ready to die and go to heaven!
Side dish of potatoes, red onions, capers, yoghurt, rashers and cannelloni beans. This could easily have been a satisfying meal on its own.
Paulaner wheat beer and Southern Comfort.
Bayernhaus,
Senses guarantees one of KL's most satisfying dining experiences.
The menu is compact but inventive; the service is impeccable.
Amuse-bouche of potato soup with smoked chicken. I won't try elaborating on the food, because everything was superb. Pretentious as this might sound, the meal was a symphony of wondrous tastes and textures.
Coffin Bay oysters in seven styles: Natural; sea jelly and watercress; spring onion fondue with champagne; lime and Sarawak white pepper; saffron gin and citrus caviar; soy and red vinegar; pickled chili and daikon.
Pressed organic beetroot ravioli with soft goat curd, pine nut crumbs, fine leaf salad, organic olive oil and balsamic vinegar.
Seared Hokkaido Bay scallops on saffron and red wine risotto with smoked bone marrow.
King George whiting with fricasee of mussels, saffron, white cabbage and shellfish essence.
2007 Voga Pinot Gigrio.
Senses,