43 Cafe @ Sungai Dua, Penang.

A revisit to 43 Cafe, the space had an "upgrade" to refurbish the dining area, turning it into a chill, amiable and lively space. It is a small dining annex next to the owner's private residential- comfortable, cozy, inviting; the tall ceiling allows light to flood in and so does the natural breeze. Not only the interior decor has changed, 43 Cafe was previously into serving gourmet Pork Burgers (though they still do now), they have since come out with various types of new five-star food at amazing prices. Ice Cream lovers are not forsaken too, flavors were deliberately devised and uniquely to 43 cafe. 43 Cafe is probably one of your best bet for an inspiring "meating" session.

Many Thanks to Chef Jacgy for hosting us that evening.

Sous-Vide Chicken (Rm 22.80)

Dry-Aged Pork Steak (Rm 28.80)

The carnivores can go for either Sous Vide Chicken or Dry-Aged Pork Steak. Both Cream sauces were almost identical, the one that goes with Sous Vide Chicken has a slightly more garlicky flavor while the Dry-Aged Pork Steak pairs with a more oniony sauce. Onions were well-caramelized to fully extract the natural sweetness. Both meat dishes were carefully planned with a well-balance of Greens and Potato Salad as sides. Fine-dining quality at well-subsidized price.

Fresh Button Mushroom Spaghetti (Rm 19.80)

"Egg Pecah" (Rm 3)

Non-meat diners are not forsaken too, a few variety of Pasta dishes are available. Carefully cooked Spaghetti evenly tossed with cream-based sauce, gloriously jeweled with a runny Egg-Yolk. It was very creamy, the Button Mushrooms imparted an earthy flavor but we thought that was less-intense than expected. The pasta was slightly drier than usual. Chef Jacgy's justification- authentic Carbonara should have the cream sauce well-clung to the Pasta but not drowning it. Egg Pecah, on the other hand, though not outstanding but will surely evoke fond memories for some; lightly-spiced Fried Egg served on a toast. Great as a snack but equally substantial for a light meal either. 

Home-made Ice Creams (Non-Alcohol/ Rm 9 for 2 scoops; Contained-Alcohol/ Rm 13.90 for 2 scoops)

Fork Pork Blanket (Rm 17.50)

Sesame Salad (Rm 8.50)

Home-made Pork Satay (Rm 1.20/ stick; min order of 5 sticks)

There are quite a number of dishes perfect for sharing. For a rather unique Satay experience, try their home-made Pork Satay, substantial yet delicate; though some felt the seasoning was sweeter than expected. Fork Pork Blanket is perfect for Bacon-lovers; no meat patty is being sandwiched, just crunchy greens with Pulled Pork and Bacon strips.

When Chef Jacgy talks about his home-made Ice Cream, he turns into an excited dude. Having gone through a lot of trial and error, he has managed to fine-tune and uncover the flavors he wanted. We had Baileys Irish Cream, Salted Red, Black Dog, Vietnamese Coffee, Pomegranate and Milkcandy Rosemary. My favorite vote goes for Milkcandy Rosemary. Not a common favorite by many, the vegetal-herby flavor of Rosemary puts many off. I simply love the sleek, milky-creamy flavor with delicate Rosemary aftertaste. Pomegranate was toothsome either, it was fruity with a gentle acidic tilt; adding another layer of dimension to the usually sweet dessert. 

Additional Information:

Non-Halal
Service Charge: No
Government Tax: No
Address: 43, Jalan Sungai Dua, Kampung Dua Bukit, 11700, Penang.

Business Hours:

Contact Number: 6016- 430 7009

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