The first page of the menu below roughly sums up what Ko Fu Loft offers.
(Quite a number of photos in this post, please be patient while the photo loads)
 
 
 
 
 
Crystal Spring Roll Skin Stuff with Vege & Chicken Meat (RM 6.90) - 4 pieces
 
 
A short quiz: What’s the difference between Spring roll and Summer roll? (from delish)
  1. Spring rolls are eaten with a dipping sauce; summer rolls are not.
  2. Spring rolls are wrapped in a rice dough; summer rolls in wheat dough.
  3. Spring rolls have meat: summer rolls are vegetarian
  4. Spring rolls are fried; summer rolls are not.
Answer is no. 4
Spring rolls generally contain minced pork and vegetables and are fried in a wheat-flour-based wrapper. Summer rolls generally contain thin rice noodles, carrots, cilantro, and cooked shrimp and are wrapped in rice paper and served cold.
 
So this is basically more like summer roll since it’s served cold and not fried.
This is a choice for the health-conscious, pretty bland and almost non present of oil.
 
 
Ko Fu Sesame Seed Ball (RM 10.90) - 5 pieces
 
The accompanying condiment and interior of the balls.
Not my preferred taste of food as the sesame seemed overwhelming for my taste buds. But it’s something special in here, since the name implies, and it’s quite a skill to make the meatballs with sesames that coats so well.
  
 
Deep Fried Homemade Bean Curd (RM 12.90) - 6 pieces
 
 
Crispy outer layer and soft inner layer, but again it lacks a distinct flavour. It didn’t have the ‘a-bite-and-wanting-for-more‘ attraction.
 
 
Szechuan Aromatic Duck (RM 18.90)
 
Duck meat is a little dry due to deep frying I suppose. A little more aromatic and zest will make this a better dish.
 
 
Deep Fried Five Spices Calamari (RM 13.90) and Jingdo Pork Ribs (RM 14.90)
The calamari don’t seemed to be marinated before being fried as there’s hardly any taste to it. The outer layer is something like ‘cucur udang’ version, thick flour and not entirely crispy.
The pork ribs was infused with a lot of black pepper, yup that’s all I could taste from it.
 
 
Fried Seafood Emperor Noodle (RM 12.90)
Lack of wok hei and taste. Some of the seafood ingredients didn’t seem to be properly fried with the noodle but looked like pre-boiled instead.
 
 
Dim Sum spread from Ko Fu Loft was better in terms of taste and flavour. Some hit and miss but overall still acceptable.I enjoyed the Wu Kok.
 
Signature Steamed Custard (RM 5.50) - 3 pieces and Pork Dumpling with Fish Roe - Siew Mai (RM 5.50) - 4 pieces
 
   
 
Steamed Fresh Prawn Dumpling - Har Kau (RM 5.50) - 4 pieces and Minced Squid with Crab Claw (RM 6.90) - 2 pieces
 
  
 
Deep Fried Pandan Lotus Paste (RM 4.50) and Deep Fried Yam Paste with Minced Pork - Wu Kok (RM 4.50)
 
 
 
All in 1 Roasted Meat with Vegetables (RM 19.90)
aka mini Poon Choi as some say. (Click to know what is Poon Choi)
A set meal which consist of the main dish, a bowl of white rice, a plate of green veggie and pickles each.
 
This is the most controversial dish because out of 3 sets served, each has a slight different taste of soup. Inconsistency? Also the seafood was not fresh as mentioned by one of them who tried it. Hopefully this is a one time thing and won’t happen in the future.
 
 
Dessert of the Day (RM 3.50)
Diluted santan base dessert with sago and water chestnut. Served warm. There’s something amiss in this. Taste like prepacked/powder form of santan instead of fresh ones.
 
 
A thank you note to Alicia Ng (alicia-ng@hotmail.com) of Administration and Marketing Communication, Ko Fu Loft, for the invitation and Criz + Jian for the arrangement.
I believe they will improve and serve better food in the future based on their willingness to hear feedback from us and others.
 
 Menu of Ko Fu Loft and the chefs in this restaurant.
 
 
   
Contact:
170-04-59, Level 4, Gurney Plaza
Pesiaran Gurney, 10250, Penang
Tel: 04-229 5011
 
Business Hours:
10am - 10pm (weekdays)
9am - 10pm (weekends)
 
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