OK. This time it's for real. I have double checked the restaurant name so that I don't make the same mistake of reviewing the wrong Middle Eastern themed restaurant again.

Jeremy Clarkson, a former BBC Top Gear presenter, once told a story about when his wife went to a restaurant for breakfast one morning. She ordered eggs and was told that the truck had not come in yet. To that, Mr. Clarkson commented something along the line of, "How hard is it to just crack a couple of eggs?". He's absolutely right.

Sadly, though, trucking stuffs in and just warm them up on location has become a norm in fast food industry, it seems. I won't even be surprised if chef Mike has a hand in the warming process (chef Mike being microwave oven).

I am a regular at Dooly's. While their chicken shawarma is really good, there is one thing that sets them apart from everybody else which is their made to order falafel. If you order falafel shawarma, for example, the person who prepares it for you would take out a stainless steel bowl out of the fridge, scoop falafel dough with ice cream scoop, dent the middle of it for even cooking, drop it in deep fryer and repeat the dough frying process for the desired quantity.

Now, I don't have a refined palate. Many times people have told me to try organic this, organic that or free range stuffs, well you get the idea, and I couldn't tell the difference (That's why I stick to good ol' regular GMO food).

But freshly made falafel versus the ones that have been sitting under heat lamps? Now that I can tell the difference!