ADU SUGAR Restaurant

Febriana Putri

Reservations are recommended because the seating capacity is bound. The food is conventional Johor cuisine, provided the owner's family contact. The pisang salai (smoked banana) brownie is really a delicious combo to be crumbly, wealthy and smoky, and the ice lotion topping complements it flawlessly. Thedrinks too consist of Johor specialties like Kluang espresso.

Yensia Lee

Our 1st encounter w chef adu was at the cafe at the Textile Museum .. and contains now found a fresh home in a cafe abv Klinik Chong in Fortunate Gdn Bangsar .. The decoration in Adu Sugar is quite pretty .. an colourfulmix & screen of art .. Food has been enjoyable .. the poultry satay salad was a fantastic beginner .. it has its special flavour w an excellent mixture of greens and nasi empit .. we'd the original nasi lemak bungkus, w additional sambal & telur rebus .. :)) .. and the mee bandung has been an excellent recommendation .. it includes a unique flavour, quite spicy, perfectly for us .. To complete off our lunch, we'd the pulut hitam and pisang salai brownie .. enjoy the pulut and the brownie w the smoked banana and chunks of hazelnut had been chewy, w a smoky flavor, definitely worthy of another try .. We shall rtn to sample more of the laundry .. we were informed tt the grilled duck is crucial try .. :)) ..

Githa Puspitaria

Adu Sugar is situated on the initial floor so it's relatively easy to skip it. I'm certain they wont get way too many walk-in as well. That is a shame as the food was great. First-off I really like the decoration and I'm certain they put somethought involved with it. We ordered 2 mee bandung, the nasi lemak bungkus ans the pasembur and a good onde2 cake?! The pasembur was excellent using its darkened peanut sauce albeit not the same as what we usually find. The ingredients, including pcs of watermelon, had been crunchy and the sauce had been delightful. They overlooked the bean sprouts that i preferred. The mee banding was good also it was a big portion too. The only real gripe I have has been that it lacked the most common sweetness which I that can compare with. The nasi lemak bungkus was good. Maybe a tad basic though. We ordered the onde2 for dessert but I will have paid more focus on the descriptor. What arrived had been a cake. Yup!! A sponge onde2 cake with gula melaka as dressing. A little very difficult to describe when i am old fashioned therefore i will leave that for you to experience. Service was great. With drinks the costs found RM122.00.

Avisha Ayudhia

What an astonishing cafe. Up some aspect stairs above a clinic in instead downtrodden Lucky Gardens section of posh Bangsar you arrived at this beautifully decorated Malay eating place. Very chic room which has drifted back in its history. The well defined menus supplies a handful ofcrafted Johor traditional food. The Grasp Chef judge proprietor and chef ADU Glucose has some excellent ideas but was disappointed slightly by helping lukewarm grilled duck breasts and aubergine. But my Johor Laksa in a heavy gravy was great as has been the salmon botok botok. The poultry rendang was excellent although the bits of chicken were several. If you are likely to serve kampung poultry then you need a lot more parts to savour. Most of us loved the keropak and roti starters. Desserts had been glorious specifically the jackfruit pancake and pandanus cake. It is a excellent restaurant and affordable at RM480 for six including drinks. No alcoholic beverages served therefore bring your personal. Very busy so publication.

Stephanie Chia

The Johorean food is authentic and the taste has gone out of the planet especially Laksa Johor and Mee Bandung!! Never to name the present day Malay contact like Salmon Botok botok and the Duck Rendang!! The Ambience is romantic and cosy, tastefully decorated with a lot of‘feel’ expensive ornaments with fountains of creatively. Everything look stylish and well thought!! Provider is excellent, we consume with joy and grin. Chef Adu himself is definitely around and we experience privilege to flavor creative creations from the talented Get better at Chef judge... that the best way to do it :)