Last month, after office hours, we visited Cosi, a restaurant located inside FX lifestyle Xnter. We've been to Cosi several times at their Pluit branch and in my memory it was not bad. We asked for a non-smoking area, and unsurprisingly, were ushered to a table outside near the escalator. Although designated as non-smoking, the location still smelled, probably caused by smoke coming from inside the restaurant or the chain smokers sitting on Segafredo's second floor. Cosi calls itself a Hongkong and Macau cafe, serving Macau snack, Hongkong BBQ, Macau Curry, Portuguese styled baked rice, Hong Kong street food, Designer Congee, La Mian and Macaroni, Sandwich & Bun, thick toast and Western hot plate.

Leaving Cafe De Paris, we walked several blocks to Plaza Bisnis Kemang. At the back of the building, right next to Die Stube restaurant (will try this next time), is a French Crêperies. The room was quite dark, decorated in red classic wallpaper wth several vintage posters on the wall. I felt like I were on Moulin Rouge's movie set. This place is famous for their home made ice cream, sorbet and crepes, but they also serve several kinds of savory dishes.

Three weeks ago, we were around Kemang area looking for light dinner, and we decided to try Cafe de Paris. Cafe de Paris has just recently moved to the second floor of La Codefin building. The place is small, but warmly welcoming with French ambience. We ordered their escargot 35K and onion soup 19K. We didn't order any dessert as we're planning to have dessert somewhere else later. They gave us a basket of bread.The escargot was cooked in garlic & butter sauce. The taste was quite good and the price can be considered very reasonable for French dishes. I like the escargot and the onion soup, although the latter was a bit too salty. We'll definitely be back for more.

Last weekend, we attended a chocolate appreciation class (80K on Sundays, 65K on Tuesdays and Thursdays) held at Creole chocolaterie patisserie. As it was impossible for me to join during weekdays, we booked for sunday session instead. The place is small but warm and cozy. Upon arriving, each of us was given a cup of Belgian chocolate brew and a bottle of mineral water. The class was taught by Jose 'Joy' Pelo (a Filipino who taught at culinary school in Australia). He began the class with a story about the origin of chocolate. We got to sniff and taste an array of chocolate prepared in a small plates. We tasted compound chocolate, cocoa mass, cocoa butter, milk chocolate, and chocolate containing 43%, 64%, 71%, and even 94% cocoa mass. I can only tolerate the 64% dark chocolate as the 71% & 94% tasted too bitter for me.