Having's - Ipoh

A small restaurant with a large heart. the amount of preparation and soul in every dish, even the coffee, could be felt and tasted from taste buds to the warmth of the bauches! coffee: exactly right prepared, with a taste that tastes delicious that not to reach many caffes in the location. lamb cutlets: not only the lamb cuts are cooked for perfection (glowness and texture), the gazed kartoffels are almost stolen the highlight away. salmon pasta: pastas are always overlooked in the preparation of dressing, but this particular plate showed how to be a perfect pasta. the essence of the plate is the fresh of the salmon. pan fried, they held the moisture and each layer of meat can be pulled apart effortlessly. choc fondant and baileys ice cream: as the title suggests, a dessert with two different properties that perfectly complement each other. the chocolate fountain, not too sweet with a hauch of bitterness. the ice cream of bailey, fragrant with a hauch of sweet that covers the chic fondant. the ice cream of bailey is made by the cook itself. all in all, go by to have a meal! it is definitely worth coming to the door and having prepared a meal from the cook itself mentally. bon appetit!

Highly recommended. the combination of the quality of eating and the fantastic service makes this place really clear. my partner and I had both the 3-course veteran-day menu, which is made from a delicious creamy entenrillette for beginners, a crispy and delicate sponge bell for porn and a coffee mousse for desert (which we flushed down with a delicious hot coffee). the aromen were simply excellent and each cure was really delicious. we have learned that the chef in Michelin-star restaurants has made his experiences in France in london and you taste the high quality with every bite (wow). they can also take a look at the chef, as he works through the window, which gives this place an extra cool edge.