Moody's makes Syrian style (fava) falafels to order, not in small batches or premade, which is their primary merit. The falafel patties are served hot and crispy, not warm (or lukewarm), which seems quite unusual in the area, at least in my experience. Tahini's a little thin but not horrible, hot sauce is has a mild chilli pepper bite and tang (ask for it).
I liked the lemon zesty tabouleh salad with the faintlest possible hint of a pleasant bitterness. The cucumber and tomato salad was ordinary.
The last two items on the vegetarian combination platter were pleasant but not the best of their kind (I prefer the ones at Reef Cafe): moderately rich hummus and slightly smoky baba ghanouj piqued with crunches of pomegranates (which I thought could be sweeter).
Baklava's a little greasy and a couple notches down from Reef's exemplary version.
At Mariposa Bakery, the huge chunk of banana bread showed a nice balance between crumbliness and soft moisture, the banana flavour a bit too mild, but the chocolate chips within were of very high quality.
Mary Chung's vegetarian duck (a special of the day) was competently made. These rolls of dried bean curd skin wrapped around chopped mushrooms were nice and moist in a mildly starchy sauce. I think I'd give the one's at Wing's Kitchen a while ago an edge for a more fragrant rendition.
Suan la chow shou, dumpings in a hot and sour sauce, were ordinary at best. The sauce came across as one-dimensional, spicy but without the characteristic numbing qualities one expects from a Sichuan dish. It was sweetened with a dark sweet sauce that seemed more typical of southern china (Fujian perhaps, we used a similarly flavoured variety a lot in Singapore). And there was hardly any vinegar to provide the classic sour and spicy combination (the "suan" and "la" in the name respectively). Those aren't the only flaws, but no point flogging a dead horse.