I just tried a wonderful dish at Mamak named Yong Tau Foo. Based on the description, I thought it would be a simple and homey dish, but it was actually quite sophisticated. As you can see from the photo, it has three distinct components. Two large cubes of soft tofu were capped with some fish stuffing. They absorbed the sauce very well and the softness of the tofu was comforting. A pair of peppers stuffed with fish and shrimp paste was at the opposite end of the scale---hot in that sneaky, wait for 5 seconds before it hits kind of way. And the pair of stuffed eggplant slices were in the middle, the eggplant nicely conveying the flavor of both the stuffing and the sauce. I really enjoyed all the flavors in this dish. And it was a very satisfying meal.
Trev, Jan, and Karem took me to a wonderful evening at West End Grill located, appropriately enough, in the West End. The restaurant still has its old tin ceiling festooned with stained glass chandeliers. I was too hungry to take a picture of our appetizers: crab cakes and bleu cheese tarts. The crab cakes had just a bit of heat to them, something you don't always find in a crab cake but which worked very well. The bleu cheese tarts lived up to their intriguing premise, rich and tangy. This is my caprese salad. The mozzarella, tomato, and basil were all outstanding. The balsamic vinegar had been very well aged, giving it a thick consistency. My main course was tuna, perfectly prepared to a medium well. The tuna left just enough room for a chocolate lava cake paired with decaf coffee. The cake was rich and moist. I kept scraping my plate to be sure I retrieved all of the chocolate.