Unfortunately, good coffee is almost non-existent in Malaysia. Our baristas just don't have the necessary skill, especially in establishments like Starbucks and Coffee Bean. I reckon only the hotels have semi-decent baristas.

Adding sugar to espresso is acceptable practice.

That is actually more like a flat white. Latte's have the layer of froth on top.

Coffee connoiseurs will know that the last place to go for good coffee is Starbucks or any other mega chain. They rely mostly on automatic machines and volume rather than skill of the barristas. The coffee leaves a bitter aftertaste in your mouth that aren't supposed to get with good coffee. And personally, all that adding of hazelnut, vanilla etc simply destroys the taste of espresso