D'Chef

Erkan Gül

Wouldn't return- slow support and mediocre food We were informed that there is a set menus however they would not provide Caesar salad in alternative to the melon starter (both of us hate melon) regardless of it being exactly the same price. Our beverages arrived so longafter ordering that people nearly left. My lamb major was warm and two chops barely constitute the rack of lamb as described; these were so salty, small part of mash potatoes and incredibly salty vegetables. His steak had not been ribeye as described... We still left without paying service cost when i feel we didn't obtain any services from the create waiter and the indegent women waitress was busy within the gaps in his assistance. Room was simple and bland- simply no soul. Children on the phones playing shooting video games very loud. Waiters function will there be to 'suggest earphones'. I must say i wouldn't bother since all the lovely pictures on website look like a different place.

Salih Ağar

Tucked in the heritage region, this quaint little restaurant offers great cuisine with an area twist. Very helpful ambience enables you to feel like it really is your private cooking area, actually the chef was resort trained and today does private house dining. Most dishes ready andpresented with finesse. The iberico pork chop has been excellent, salad great but a little over dressed. The chocolate cake oozing lava had been awesome. May become a acquainted haunt and employees seem willing to consider you on culinary journey. Best for occasions. Recommend booking

Dilgem Zulfikarli

Proceeded to go for my birthday supper here, and from the exterior it doesn’t appear to be much and the within is rustic and quaint. The menu is made up of an array of seafood, beef and pork meals. We'd the lobster bisque and the crab and prawnroll to begin with. The lobster bisque was perfection alone and was served in today's clay strong plate. We have to have taken pictures however the allure of the laundry was to a lot to resist. The crab and prawn roll came served on a granite slate with a homemade aioli base, the flatbread was lightly grilled and the grill flavor complimented the grilled seafood and green salad inside, very nicely. For main courses we'd the Iberian pork ribs and the halibut. The pork ribs were served with rosemary seasoned chips and eggplant Parmesan and were perfectly cooked rather than smothered in barbecue sauce, as a little touch of brilliance they offer a set of one use gloves which means you don’t get grease fingers. Brilliant. The Halibut was included with saffron crust,miso risotto and green beans. Once again, absolute perfection:). Desserts... mmmm dessert. We were able to restrain ourselves long sufficient to take pictures. We'd the Creme Brûléelectronic and the chocolate lava cake. The creme brûlée was again perfect, lightly caramelized crust, in the event that you closed your eyes you’d think you're in the center of Paris enjoying good dining. perfect The chocolate lava cake was offered with a sensible vanilla ice lotion scoop. The chocolate had been dark and rich, since it should be. As a birthday shock they served a slice of blueberry cheesecake. And getting had cheesecake in a variety of areas of Malaysia this is by far the very best. Perfect consistency and lighting cheeses hints on the list of blueberry sauce topping ( adjustments daily ) All in all The area to eat within Penang and Malaysia.

Akhmad Fauzi

Just a little way off the primary tourist route lies this concealed gem. Unpretentious decoration, but amazing food, enthusiastic chefs, friendly and value for the money by international standards. Very well taken care of simply by Davine Loh, who gave great suggestions.

Endang Umaya Sari

Not as fancy because the pictures find out, no desk cloths or cup ware. Great food but with frustrating substitutions and small veggie portions. (Purchased ribeye, obtained a supermarket “something” steak, flawlessly cooked though.) Variable (!) provider (she has been Michelin worthy, he clumsy-cafe). The smalldessert was really average, and served with very stale nuts. They are good, you can view it everywhere, it’s just disappointing if you find clearly most of the small stuff still to repair.