43 Café, a well-known homecook café among USM students and resident surrounding. Famous for homemade burger, Stay and Ice Cream and now they put one step ahead and create even better food such as Dry-Aged Pork, Sous-Vide Chicken and Pasta. Jacgy is a passionate chef who spend time research and study on raw food and cooking method, everything prepare by him are start from scratch and it take time for each dishes to serve on table. Emphasize on no MSG and using healthy ingredients for his food and that why only limited item can be found on the menu.
Sesame Salad RM8.50, assorted fresh vegetable season with home made sesame dressing. It is a great start for our long awaiting Dry-Aged Pork, now our stomach are lubricated and ready for more food.
Dry-Aged Pork Steak RM28.80 and Pork Belly RM32, the dry-aged process took 3 days to create a concentration flavor which then cook sous-vide at 65°C for hours to create the succulent texture. It then cook with hot oil with only salt and pepper to create the rich flavor. On top of that, dipping sauce provided are created with massive onion and garlic with other seasoning for excellent flavor. We are truly impress by the Pork Steak and Pork Belly flavor and texture, it is something that we never try before and I just fall in love with it.
Sous-Vide Chicken RM22.80, another great dish that cook using Sous-Vide method where chicken breast is cook insider water at low temperature for 2 hours to kept it moist and maintains it natural sweetness. Topping with creamy onion sauce that is extremely rich in flavor, together with the tender chicken it create a great combination. My wife never ever take chicken breast but this time she eat a big portion of it and say it is very nice.
Nom Nom Nom RM1.20/each, pork satay that well marinated with spicy sauce with strong lemon grass flavor, it is succulent and flavorful. I really enjoy eating the non-fat pork meat with spicy and sweet taste sauce on top of it.
Egg Peach RM3, another creation from Ex-ChungLing student who just love their canteen food and manage to reproduce and enhance it, instead of just plain serving, 43 Café put a toast at the bottom and Egg Pecah on top, it is cook with homemade chili paste.
Cincinnati Chilli Fusilli RM19.80, one of the very complex flavor dish. It has pork mince, tomato, spring onion and raw egg with assorted seasoning on it. Rich in flavor with egg fragrance and smooth texture, you may choose Spaghetti if Fusilli is not prefer.
Fork Pork Blanket RM17.50, big and super high cholesterol burger. Why always high cholesterol produce good food? yummy food? addicted food? This Fork Pork Blanket Burger are really addicted, 6 slices of bacon cook to crispy and lot of pull pork meat that is braised for 13 hours, the great flavor between both are just awesome. Just one complain about burger bun which is way too soft, if the bun was to replace with firm texture bun then it will be perfect.
43 Café’s Signature Ice Cream is something to die for, it is created from Cream, Milk, Sugar and Egg without any other chemical ingredients. Ice Cream menu change daily depend on daily creation from Jacgy and we are lucky to try out flavor such as Dark Chocolate Mint Alcohol, Baileys Irish Cream, Vietnam Coffee, Black Gold Mango, Honey Wheatgrass and Banana. Recommendation to try their ice cream using salt or chili flakes, honestly we never thought that is possible until we try it out. Salt can really enhance its flavor and Chili Flake add extra flavor to it. By the way, our recommendation will be Baileys Irish Cream, Vietnam Coffee and Black Gold Mango which are really the best of the best.
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