The cafe was located just across the bus stop, second level of the shop house. Just walk up from the stairs from the side.

The place was fairly empty when we reached but was packed with a queue by the time we left.Arbite Breakfast ($18++)
Scrambled eggs, bacon, roasted chickpea, tomato, and basil salad, pork Cumberland sausage, sauteed locally farmed mushrooms, toasted brioche and pommes noisettes
The serving was quite big, with a bit of everything. Duck and Eggs ($14++)
Poached eggs, duck rillette, sauteed locally farmed mushrooms, hollandise, croissant and fresh greens
The croissant was light and crispy, which cut through easily, topped with the creamy duck rillette.Coco Amethyst ($6++)
Coconut water, blue pea flower syrup + lime juice
The drink turned to a lighter shade of purple colour after pouring in the lime juice. The drink was refreshing to have especially when outside was so hot.Fresh Strawberry Milkshake ($7++)
Served with whipped cream
The drink was rich and creamy without too sweet.

From 9th June to 13th August 2017, the restaurant would be having Penang a la carte buffet priced at $29++/ adult, $19++/child for lunch and $33++/ adult, $23++/child for dinner.

For lunch, there was a total of 18 items on the menu, with of those 3 desserts. It looked limited, but it was more than enough to enough up the appetites for the 3 of us. Surprisingly on a Sunday lunch time, the place was pretty empty. It could because it was raining heavily outside with the place not sheltered to the nearest bus stop or MRT station. Besides us, there was only 2 other occupied tables. So it was pretty easy to get the attentions of the staffs around.


Pasember 鲜鱼
Sweet turnips, beancurd & eggs, served with potato dressing
It was like traditional rojak, topped with non spicy indian rojak sauce.


Lok Bak 卤肉
Deep-fried beancurd, yam, ngoh hiang & fish cake
Served with sweet sauce and chilli sauce. The five spice roll was meaty and quite flavourful on its own. The yam roll was quite unique, as it was coated with a thin crispy batter, while soft inside.


Belachan Kay 虾酱鸡
Deep-fried chicken marinated with shrimp paste
It was actually deep fried chicken wings. The meat was juicy, with hints of the shrimp paste without too salty.


Jiu Hu Eng Chye 鱿鱼蕹菜
Blanched cuttlefish with water spinach and shrimp paste
One like that young water spinach ( also commonly known as kang kong) was used in this dish which made it easy to chew. The cuttlefish was tender and well flavour without overwhelming. The paste coating the cuttle fish was not spicy, which made it easy for the little ones to enjoy this dish too.


Tu Boh Sui 白灼八爪鱼
Blanched baby octopus served with peanut chili dip
Simple but addictive dish which we requested for seconds.


O'Jian 蚝煎
Oyster omelette with chives & chilli
Eggy and gooey texture. Would prefer a more crispy edge.


Rojak 槟城啰惹
Fruit rojak with homemade shrimp paste
Non spicy but well flavoured. Could not help wishing for some crispy dough fritters to go with it.


Stingray Panggang 烧烤方鱼
Grilled stingray marinated with sambal
Another favourite which we requested for seconds. Felt the second one was much better, as one could smell char burnt smell from the first one. The sambal paste was shiok to go with meaty juicy meat.


Sotong Panggang 烧烤苏东
Grilled squid marinated with sambal
This was quite addictive with its chewy texture. One wishing for a glass of beer to go with it.

Char Moi 炒粥
Fried porridge served with prawns
It was like having teochew style of porridge after given a stir fried.

Kueh Pie Tee 娘惹小金杯
Pastry cups with turnips, seafood & chilli dip
It tasted not bad with the delicate made in house cups, although it would be better had the vegetables braised longer.


Char Kway Teow 炒粿条
Rice noodles with prawns, cockles, sausage & eggs
Not bad, although I felt it lacking of wok feel.

Char Kway Kar 炒粿角
Rice cake with beansprout, pickled radish & eggs
It was the least favourite dish. One felt that it was fried with salt instead of the usual soya sauce, making the dish a tab too salty.


Nasi Lemak 椰浆饭
Coconut rice with kapitan chicken
One could smell the rich curry from far. The chicken was tender and flavourful. The rice was light and fluffly, just nice with the curry gravy alone.


Penang Laksa 阿三叻沙
Spicy fish broth noodles served with spring rolls
It was served in a tiny traditional rooster bowl. The soup looked light, was quite flavourful.

Bubur Cha Cha 摩摩查查
Yam, sweet potato & banana in coconut milk
It was served hot. The soup was rich and creamy. One may felt that it was a tab too sweet.

Si Quai Teng 四菓汤
Longan soup with barley, red beans, jelly & lotus seed
One remarked that there seems to have chopped sea coconut in the dish too. The soup was light without too sweet. Just nice for a cold wet day. Warming to the stomach.

Ice Cream Bread 冰淇淋夹面包
Local ice cream flavour of the day, served with bread
The ice cream was raspberry. It was served with rainbow coloured bread, making it felt very old school.

Overall most of the dishes were great. Like that most the dishes were not overwhelming or too spicy, which allowed one to add the spicy chilli paste to one's level.

The restaurant was headed by Executive Chef John Phua, used to be from the well known Fukuichi Japanese Dining, which used to be located across the street at Triple One Somerset. Fans would find a number of familiar items on its menu.


Kani Tofu ($6++)
Crab Meat Bean Curd
Felt that it should had been renamed pitan tofu as the taste and smell of century egg was the most distinct here. The rich creamy century egg sauce topped on the silky smooth tofu, making it a party in the mouth.
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Chirashi Zushi ($35)
Box of sushi rice topped with assorted sliced raw fish
Moist plump short grain rice which tasted slightly sweet, topped with shredded seaweed, sakura denbu 楼田麩 (salty sweet, fluffy pink flaked fish condiment), takuan (pickled radish), gari (pickled ginger), wasabi, mirin marinated mushrooms, cucumber slices, tamagoyaki (japanese rolled omelette), crab stick, white fish slice, snapper slice, tuna slice, salmon slice, ika (shredded squid), ikura (salmon roe), ebi (prawn), scallop.
It looked so colorful with so much liao on top, that one simply forgotten about the sweet moist rice below. The plump slices of raw seafood were fresh and smooth in texture, without any fishy taste.


Toumorokoshi Kaikiage ($15++)
Corn Tempura
The corn burst out with sweet juice as one bit it in the mouth. Would be better had the tempura batter be crisper.

 

Kinoko Tofu ($10++)
Deep Fried Mushroom Bean Curd
The bean curd was packed with mushrooms inside. The texture was most interesting. Instead of the silky smooth which one was expecting, here it was more like gooey texture, which reminded on of Orh luak.


Su Gyomen ($13++)
Hot Fish Noodles
Instead of ramen, the noodles was made of fish, served hot in soup with fish cakes. It was like eating fish cakes which looked like noodles with QQ texture.

The restaurant was opened by Sebastian Ng who was the former Chef-Partner of the highly acclaimed Restaurant Ember from 2002-2014. The place was quite open for the dining area.  The place was packed during Friday night and was quite noisy. I was showed to a counter seat at the entrance of the restaurant. The seat was small and round, quite uncomfortable for me. To place order, just write down the items on the order list and give to the staff. Water was served here.

cauliflower fritti, spicy mint aioli ($10++)
Coated in a light batter, it was soft and mushy inside.

angel hair pasta, sakura ebi, konbu, chilli ($27++)
Smelt great like a well stir fried hokkien mee when served. The taste was umami, although there was some parts a tab more salty even after a good toss. Surprisingly the chilli taste was more distinct at the bottom of the dish.

Potato gratin ($5++)
Rich and creamy although I wished that the potato could have been more softer.

Pear tart, crumble, baileys ice cream ($14++)
Required a 20 minutes wait
The tart was very thin and crispy with lots of crumble on top. Served pipping hot it was well balanced with the icy cold creamy ice cream.

As the restaurant was busy, the staffs were a tab too busy to refill water.

The place was dark and empty for a weekday lunch time. One had to press the bell for service. There was a note stating that the staffs were busy in kitchen.
Pasta J's Nitro Coffee ($6.90+)
Cold-brew coffee infused with nitrogen gas is released through a pressurized valve with tiny holes and as high pressure forces the cold brew past a disc, it creates a creamy, stout-like effect. Smooth, clean, lovely cold coffee with a much silkier mouth feel and there's a cool factor to a nitro pour when you see the coffee cascading. Winey sweet with a bit of prune and chocolate. Absolutely delicious!
The coffee was light and chocolaty in taste. It really looked like stout.

Mad Mac & Cheese 3.0 with Pork Sausage Patty ($16.90+)
Beloved bacon and caramlised onions cheese sauce with short pasta and a sausage patty base.
Not the usually kind of mac & cheese, as it was not the cheesy type that one was expecting. But it was kind of rich and creamy meaty sauce. Felt that the patty was a tab dry.

The Ultimate Kaya Toast ($6.50+)
Home-made kaya made with only coconut cream, not cocnut milk, egg yolks, no egg whites and so much pandan leaves. Smooth, velvety, eggy, coconutty and oh so fragrant
The toast was light and crispy. The filling was kind of savoury but not the usual butter taste. It was more of a unique taste.

Service was not bad with ice water refilled regularly.