Cozy cafe, decent coffee but average cake.
makan dengan tteokbokki lagi. Sedap tteokbokki dia, memang antara menu yang wajib makan bila datang ke sini. Ada lg menu lain sebenarnya, tapi ni juga lah favourite.
Another cafe hopping day! From the name itself, you definitely can guess it's a Korean style cafe. Haru Cafe is located at Hilltop, near Restaurant Masakan Sedap. Parking is not a problem here because it's a private area and there is no charges for parking. And it's quite a huge cafe with many tables! If you are looking for a quiet place for your gathering, I guess this is a perfect one! Menu is fairly simple as there are not many choice to choose and prices are stated clearly on the menu.
Overall, the food here is good, service is good but food serving is a little bit slow, environment is comfortable and price is reasonable too.
As a first timer in Little Italy, we asked the waiter for any recommendations and he immediately pointed out “Spaghetti Al Nero di Sepia” RM32.80 as their signature dish and its a must try. We took a huge chomp and the result turns out to be very positive, spaghetti is definitely homemade and al-dente, seafood is fresh and well seasoned with various herbs & spices, can obviously taste the fragrance of the squid ink which is perfectly synced with the whole dishes.
Aha, and here comes our main course after a long waiting journey (10-15 minutes), the Chubs Signature Pork Belly Platter RM29.80 serves with grill pork, mashed potato, and coleslaw. Right after one bite plus chow down to the throat, we immediately identify this dish is a must try on our list – The grilled pork was scrumptious, very juicy and tender, finely marinated and well seasoned, tastes a little bit of honey sweet and peppery, hard to describe the overall taste because it’s just too awesome! If you agree Nando’s is the best grill chicken in town, then we would suggest that the Chubs is the best pork grill in town, this is exactly what we feel after having Chub grills! 😉
Jungle Book (RM 18) was what I had for that day lunch. Though the presentation of the waffle was impressive but the taste was a tad lackluster. The texture was soggy and doughy, but luckily it was salvaged by the banana toppings and ice cream. Nevertheless, the peanut butter cream was too surfeiting and ended up I put them aside. It was an average waffle
Well, the duck breast meat was slightly tough and difficult to chew, and I would prefer the breast milk to be in sliced thinner. However, the taste was alight with more lean meat on the breast meat, something which I prefer. The duck breast sits on a bed of Bario (a type of Sarawak rice) risotto, which exhibited an unique fragrance but it was not risotto definitely due to the lacking of creaminess or richness of typical risotto should have. When eating along the duck breast with the sauteed vegetables (mushroom, french beans and corns), sweet potato puree, it tasted great.
The hotdog bun was topped with a generous quantity of minced meat, then coupled with the Jumbo frankfurter that completes the entire dish. Overall the taste was nice but on a personal agenda, I hoped for cheese to be added and a more crispy bread texture.
I was eager to try Russian or Azerbaijian dishes but all of them were sold off, and I had to settle for a Red Velvet Cake (RM 10). It is nice, moist and rich in taste, with white cream cheese in between the layer. I can take the whole slice of cake to myself even I am not a dessert person, considering the sponge is light and did not cause any surfeiting feeling.
The list of highly recommended NEW Dim Sums by Dim Sum Chef Arthur Chew Foo Chung (周富忠) are Steamed Century Egg Dumplings（古早皮蛋卖）, Deep Fried Yam Rolls with Scallop（芋蓉带子卷）, Steamed Charcoal Buns with Salted Egg Custard Filings（竹炭流沙包）, Steamed Oyster Dumplings with Sea Moss (蚝仕发菜卖), Steamed Chicken & Smoked Duck Dumplings（鸡肉烟鸭饺）, Chicken Curry ‘Yam Kok’(咖哩芋角) & ‘Nasi Lemak’ Yam Kok (椰浆饭芋角
I had Apple Glazed Salted Pork Belly (RM 38) and it was a meal with such great finesse shown. The pork belly is well seasoned and it was cooked to perfection. There is a desirable balance of fat to meat ration. Carrot puree was smooth and it paired perfectly with the chicken jus to elevate the taste of the pork belly by giving it a slight sweetness. Though the big poached vegetable on top of the pork belly is difficult to cut, but adding a fraction of vegetable to the pork belly gives it some crunchiness and reduced the surfeiting sensation arises the fatty content of the pork belly. Overall, a nicely executed dish.
