Bayu Timor

Atika Bouvier

First off, it is a review on the food delivery rather than dine-in. What shows Iberico Pork in addition to the rest, mimicks famous brands Wagyu Beef. The trick is based on the marbling of the body fat that ought to melt in the diner’s mouth area emitting abuttery consistency. How did this cafe fare in a eliminate? Support: We placed the purchase via a third celebration app that was pretty straight forward. Packaging: The food found its way to ordinary plastic take-aside boxes however they had their branding upon a sticker that was a nice touch Iberico Abanico (RM 54) The meat was sliced evenly and melted to your take pleasure in our mouths which we drowned in the accompanying dark brown sauce which had some sweet. The new salad had been crunchy and drizzled with hook sour and refreshing salad dressing. The pickles provided a wonderful crunch with each mouthful with the diced pineapples offering the dish its organic sweetness. Recommended? We liked nibbling in to the juicy slices, paired with one glass of wine Iberico Fried Hokkien Mee (RM 26) Some argue that hokkien mee must have the “wok hei” flavour where as other people might argue a flavourful dish with a good downpour of pork lard would do just fine. Although the dish didn't have very much “wok hei”, it had been extremely flavourful and acquired a generous part of pork lard. The noodles experienced a generous quantity of supply but wasn’t overpowering nor overly salty. In a nutshell, it had been a delectable dish that was lip smackingly satisfying Recommended? Although they didn't have the neighborhood flavours that some might look for, on the other hand, they specialise in Iberico Pork rather than local delights. Therefore, on that take note, they will have surpassed our anticipations by far More photos and video clips can be found about Instagram and YouTube (@monk3yseendo)

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Larasati

30pm when the freshly make pau for next day sale just steamed. This shop has being around for many years and they make their own pau, dim sum, etc.

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