Tian Fatt was my next stop for KL-style Char Koay Teow. Like Fei Lou's in Jinjang, fresh cockles are also available; though you need to be specific if that's what you want. Otherwise, you'd get a a normal looking CKT that doesn't distinguish itself from the rest.
Operated by an elderly couple, the stall has been in business for the past 40 years and still going strong. Since there's no signboard whatsoever, this fried noodle stall is known to the locals as 'Fei Lou Chao Fun'. Pork lard oil is a key ingredient and it's used liberally when the uncle fries the noodle. If you want a healthier version, jut tell him to use less oil.
When it comes to mooncakes, Grand Harbour restaurant favors using fine traditional ingredients and let the quality speak for itself. Their latest mooncake flavor - Golden Emerald Dates is named after red date which is also the featured ingredient in their Autumn Specials.
Spanish food enthusiasts in KL have a reason to rejoice. Renowned Chef Jose Alonso is in the city and he's cooking at The Library of the freshly renovated Ritz-Carlton. Available for five days only (until 29 Oct) from 7pm onward, you will have the opportunity to enjoy his carefully curated 4-course menu of authentic Spanish specialties.
Honey Crème, a premium soft-serve ice cream brand from Taiwan opened their first outlet in Desa Sri Hartamas next to Mei about 3 months ago. This Korean-inspired soft serve became insanely popular after making it appeared on various Taiwanese variety shows. Cute and photogenic, no wonder it's a hit especially among the ladies.