红水壶 at 塔曼·德萨（Taman Desa）: 餐厅 Review

着色塔曼·德萨’s culinary landscape, 红水壶 could become a boiling-hot new neighbourhood hangout, thanks to its warm crew –已婚夫妇恩佐（Enzo）领导& Theresa &他们的老朋友戴斯蒙德– &他们很酷，很舒适的食物。

红水壶标志着三位马来西亚人实现了十年的梦想，他们三人在悉尼学习时首次见面，他们共同开设了自己的休闲商店。前往这家面包店餐厅，如果未打开百叶窗，则可以向里看，&观看硬皮面包&培根烤饼被新鲜烘焙，以喂养好奇的居民从附近的家中漫步。

招牌猪扒

The hog-heavy menu pays homage to 亚洲人 traditions, with a 红水壶 twist to every recipe. The signature pork chop is Hainanese-inspired, featuring loin slices marinated for 12 hours & pan-fried –薄而柔嫩，配以老式的肉汁，可以勾起家庭式烹饪，黄油豌豆&手工切块的烤土豆楔子。 RM15 +。

香草拌意大利面

红水壶 gains a crucial edge by showcasing kitchen-crafted components as much as possible, making everything from its own moist-&-肉猪肉香肠&番茄味浓郁而不酸的酱汁，可在香草烤的bucatini意大利面上淋浴（RM18 +）…

…手工模制的猪肉馅饼&自己腌制，自己熏制的培根汉堡，配以番茄莎莎番茄酱（RM16 +）。我们喜欢小馅饼– textured & tubby –但是培根出奇地僵硬&干燥，而小圆面包被证明是乏味的& dispensable.

红水壶’最令人愉悦的成功可能是这种新颖的东西方天使面食组合，披上黄油汤，上面放着多汁的烤猪肩肉&拉面式的大豆熔岩鸡蛋，与芝麻一起蒸& oven-dried tomatoes (RM18+). Not into pork? 红水壶 also promises lime-lemongrass lamb chops, chicken chops & pan-fried snapper.

越南热咖啡或冷软香草冰淇淋

Choose your own ending: Hot 越南文 coffee (RM7) or cold soft-serve vanilla ice cream (RM3.80). And keep an eye out: By next month, 红水壶 expects to cook up many more offerings, from banh mi to mantou, all coupled with pork, of course.