Bumbu Restaurant

The pears are full of sweet water and the pulp is full and heavy to be carefully lifted, otherwise it will sink. It will be soaked by the pear juice. The pastry is moist and some of the insidious kalinda sauce is soft and thin. It can&#39;t support it. Although it is thin, it is sweet and sweet. The entrance with the pears will become sweet and refreshing. It has not been I found a suede Danish that can compete with MD. Brio is very soft. The dough is carefully refined. There is an egg flavor wrapped in chicken ham. The saltiness is lowered. The middle is stuffed into the cheese. The entrance is instantly opened. The cotton soft spray is not thought of. The salty Brio can be so charming. Right, right. The period limit was issued as an overdue limit. The tower body has a strong butter atmosphere. The tower is thick and musk. According to the proprietress, a variety of fruit and raisins are added. The existence of the raisins is too obvious. The first thing is that it is sweet to fill the whole store. The sweet and salty carb water has been taken care of. Several fruit Danish and Brio also want to try other flavors of the signature Cruffin

curry wok, if you want to eat spicy hot pot, you must pull the grass in this store. Their red oil is really full of ingredients, and the service staff are very good, active and enthusiastic, and help solve small problems.

Accidentally found this thru HungryGoWhere App &amp; came for dinner at 6pm alone. The Place was empty, only myself &amp; the bunch of 4 friendly staff. Ping, the waitress, was very friendly, approachable &amp; efficient. Took my orders &amp; within 5 minutes, my first piping hot (wok hei) Penang Char Koay Teow was served. From afar, i could smell the fragrant aroma, brot me back to memory lane in Penang. When i looked at the color &amp; texture, they were perfect. There were a few slipshots (not many) &amp; i called the young chef, thanked him for a close-to-perfect authentic cooking. I gave some tips ie to add more Spring Onions (since there were only 6 strands), add Cockles (aka See Hum) to boost the ooomph, add 2 to 3 pieces of Pork Lard cubes to enhance the fragrance &amp; taste, &amp; to increase the amount of chilli into the wok hei frying. He was very encouraged. I had the Chendol &amp; it was ok overall except that the Chendol were limpy &amp; didnt taste fresh (still better than other Chendols). The Gula Melaka was just right, giving the aroma &amp; taste. The Santan (aka Coconut Milk) may not be very fresh or else this Chendol would hv tasted sensational. The broad Kidney Beans were quantitatively adequate &amp; tasted ok. The ambience was like a coffee shop setting &amp; &#39;no frills, no fuss&#39; style. I would reckon that the pricing was on the high side eg CKT cost $8.50 &amp; Chendol @ $5. I would suggest CKT @ $6.50 &amp; Chendol @ $4 may look more reasonable &amp; may attract more diners to patronise. Before i left, i gave few suggestions to the staff to convey to their owner to add into the menu Penang JiuHu Eng Chye (Penang Kangkong Cuttlefish) as the Penang-styled thick sauce is unique &amp; taste much better than the Singapore version. And also bring in the Pasemboh (aka Cheh Hu) &amp; Penang Indian Mee Goreng (aka Kelingnah Mee) esp the Bangkok Lane one. Even the Penang Koay Teow Tng is so delicious &amp; better than Singapore&#39;s KTT esp the broth, the Ampala Drink, Penang Curry Maifan, Penang Char Yin Yiong &amp; the Penang Por

[Environment] The environment of the restaurant is great, in a place like a manor, there is a garden inside. [Taste] The dishes are very creative, but there are no expensive ingredients, and the price is expensive.

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