Fullhouse has this seasonal set lunch promotion which provides 6 choices, serving from 11am-6pm, Monday to Friday. Each set consists of one main course (rice or noodles) and you can choose either ice lemon tea or lime juice as your drink.

I order the curry Laksa today, I would say it tasted the combination of curry noodle and Sarawak Laksa. The gravy is just alright, not too concentrated nor diluted. It tasted good, not too spicy and appetizing. The presentation is attractive, with the egg, chicken slices, fish cakes, bean curds and parsley that makeup the colour of the bowl. You can choose between bihun or noodles, or the mixing of both, depending on the texture you would like to munch in your mouth.

If one thing I can suggest to Fullhouse to improve on this bowl, I would say put some surprise in the broth as I don’t find it aromatic enough.

You’ll know that this is the right place for you once you step into the café as the aroma sending up by the roasted coffee beans, or through the preparation of the coffee by the barista is simply irresistible. Today, the trend of joining the artisanal coffee drinking has not limited to the youngsters alone but there is the tendency of senior citizens joining the flow, giving this luxurious coffee drinking style a new wave in Malaysia.

As enjoying a ‘stylist’ cuppa coffee can even take place at home, for instance, you might hear or see how Nescafe Dolce Gusto makes coffee making ‘professional’ at home, people have set a higher or other expectations towards the cafes they have visited, ranging from the beans that being used, the atmosphere, the aroma, and other possible cosiness that provided by the cafe. While the aroma created by the roasted coffee beans has filled the air, the latte art that pleasing the cup has given credit to the value and emotion in sipping the coffee in the café.

What makes Earthlings a distinctive one is it is not merely called a workshop for no reason, it does provide classes to introduce especially the basic barista skills to those who are interested in this field. If you are interested and passionate in coffee making as Earthlings, find out more information via https://www.facebook.com/EarthlingsCoffee/?fref=ts.

Vegetation is definitely presumed to be healthier, and what’s more the fashionable practice in today’s eating habit. Thanks to the hard-core chefs who always search the best out of the best, that makeup our dining plates colourful and transcend our imagination into limitless fun.

Apart from the original ingredients such as long bean and fried bean curd, the red curry Ramen served by Idealite has added potatoes and substituted the heritage-like coconut milk with organic oat milk, leaving no excessive oil goes floating on the broth. What about the ‘pig’s blood’ that commonly seen in the Chinese style curry noodles? The bean curd has successfully masked the role, with the soy sauce that gives the colour and spilt when you bite over it, providing you with dramatic effect, as you like to taste blood, huh.

Overall the taste of this colourful bowl is quite special and delicious as long as you are willing to let go your persistence towards the original version. For the very first step, can you accept Ramen instead of the typical yellow noodles?

Little Hainan adopted the policy of food serving according to meal hours in which you will only get the menu for breakfast during morning time, lunch sets in the afternoon and dinner plates in the evening. The quantity of the food prepared every day seem the same, regardless during weekends or public holidays, assuming this is to ensure the freshness of the food.

When the quantity of the servings are limited, the Order Taker will inform you, for instance, “We have only 2 plates of chicken rice left.” Once I have been told no char siew for Mee Kolo but only mincemeat. I asked for a discount or substitution but was been told impossible. This is the part I feel Little Hainan should improve on if it wants to retain the number of the customers and to welcome them to revisit the restaurant.

The steam chicken rice is quite typical in its taste despite the ‘onigiri’ or rice balls that look cute and manage in decorating the plate. You might like the pickled cucumber slices if you don’t mind of the sweet instead of sourly taste. Chicken is tender and the rice has its nice fragrance. A bowl of soup will be provided to sooth the dryness of the rice set.

Sarawak Laksa that I ever had at Kuching are ranging from the gravy-bihun-chicken slices, gravy-bihun-chichen slices-egg, gravy-bihun-prawns, gravy-bihun-prawn-egg, gravy-bihun-prawn-chicken slices, gravy-bihun-prawn-chicken slices-egg, and this is the first time I found char siew was added, the merry-look Laksa served by Little Hainan.

The shrinkage of ingredients in food preparation nowadays has not affected the passion by Little Hainan, in which the portion of the Laksa is somewhat big as compared to most of the stalls out there. This Laksa has accomplished with the major ingredients: chicken, egg, prawn, and garnished with celery, and add in char siew, making it a signature to this restaurant. The grill pork belly, or char siew is very juicy and rich in taste. The egg slices are quite thick, making the texture yummy to be consumed. Most importantly, the gravy tasted delicious, even can eat it without the ritualise squeezing lime and adding in the sambal as its condiments.