Juus Restaurant

Lot No 100-P1.015 Level P1 The School Jaya One No 72A Jalan Universiti 46200 Petaling Jaya

According to late Dr Norman Walker, known to the world as “The Juiceman”, it is important to drink fresh juices, and also eat raw foods, since they act as an intestinal broom. However, solid food requires many hours of digestive activity before its nourishment can become available to the cells and tissues of the body. The benefits of pulp – free juice are immediate. That is why Juus is born. We want everyone to drink healthily. We cold-press all of our juices to provide you with the most nutrient. When your body is given the nutrients you need to be optimally functional, truly amazing things will happen. Fruits and veggies are powerful, our blends are combined to give you the best most effective benefits for each ingredient listed. You would enjoy the natural freshness taste of every sip of the juices. What is listed on our bottles is what is inside – nothing more, nothing less. In short, WHAT U SEE on the label packaging, that will be the honest ingredients – WYSIWYG

  • lwinlee.blogspot.com
  • 2017-04-17 00:00:00+00:00
Unlike the conventional way which uses centrifugal juicer, JUUS’s juice are freshly cold-pressed and extracted from fresh vegetables and fruits at slow speed, without any artificial flavouring, colouring and preservation being added. This less heat production methodology will help to keep more of the fresh ingredients’ nutrients and enzymes intact at its natural state.

ChimiChurri - Jaya One Restaurant

Lot 100.1.037 First Floor, The School Jaya One No 72A Jalan University Seksyen 13 46200 Petaling Jaya Selangor Malaysia

We create real, fresh foods at affordable prices without compromising taste. Our warm fillings and sauces are made from scratch and never using any obscure chemicals or preservatives. We know that real ingredients make better food. We are pork free and all our meat suppliers are Halal certified.

  • erisgoesto.com
  • 2019-07-07 00:00:00+00:00
I was surprised at how well everything came together, although the chimichurri sauce was overshadowed by the rendang. There was the al dente bite from the pasta, the grainy texture from the couscous, the crunch of fresh veggies and a burst of sweetness from the corn. The dory fish was also prepared well, with slightly crisp edges. I thought I wouldn’t like it very much because I’m not a big veggie eater, but the sauces masked the leafy, green taste typical of salads.