Ko Fu Loft Restaurant @ Gurney Plaza | Penang Restaurant

There isn’t any big different in terms of the interior decoration comparing both Ko Fu Loft and Food Loft. The decoration that attracted me most is the “wall” where you can find the name of the restaurant. It is made up of a lots of small steamer baskets which are used to steam dim sum like har kau, siew mai, pau and etc. 

Those small steamer baskets are arranged nicely to form a wall as the background of the restaurant’s name. A pretty creative idea for a dim sum based restaurant. 

Har Kau (Fresh Prawn Dumpling) and Siew Mai (Pork Dumpling) are the king and queen of dim sum. It’s very rarely that we would leave any dim sum restaurant without ordering them.
Rm 5.50 for 4 pieces of har kau. Overall the filling is juicy and prawn used was medium in size. I”m not a big fan of har kau as I don’t fancy prawn. :p I’m gonna be the minority % of people who will leave any restaurant without ordering any har kau

Siew Mai (Pork Dumpling) - RM5.50 . It’s not common to find mushroom in siew mai which I’ve discovered the tastiness of it during my Hong Kong trip where my photography skill sucks then. I personally feel that Penang dim sum is not comparable to Hong Kong's.

Minced Squid with Crab Claw (RM 6.90) - Thick gravy accompanying the crab claw. I can’t feel any springy texture, the thing that I’ll always look for in this kind of dish. 

Trying my very very best to capture the steam from this dish, but seems like my misson failed huh

Signature Steamed Custard Creamy Bun – RM 5.50. The creamy custard is oozing out from the pau when it’s still hot, I didn’t manage to capture a picture on that. The custard filling is overwhelmed with salty egg yolk flavour which also contribute to the coarse texture of the filling. This is just my personal opinion. My personal liking is smooth custard filling.

Deep Fried Yam Paste with Minced Pork (RM 4.50) - I barely touched this one as I have phobia with wu kok. I used to like it, but there’s this one time I put the most oily wu kok in the world in my mouth. The wu kok was like immersed into a pot of oil and the yam layer is full of oil. I can never forget that experience. Ever since then, I dare not put any wu kok into my mouth.
But as for this one, I took some feedback from other bloggers. Positive feedback of not oily and taste good.

Deep Fried Pandan Lotus Paste Dumpling (RM 4.50) – I’m into anything sweet and pandan flavoured. So this definitely suits my tastebud. It’s not something extraordinary, but I just like it.

Crystal Spring Roll Skin Stuff with Vege and Chicken Meat (RM 6.90)  - isn’t this suppose to be a Vietnamese dish?

Anyway, this one tasted very bland. The chicken meat is tasteless and the combination of glass noodle into the roll spoilt the crunchiness texture of the spring roll. I’ve tasted a few types of Vietnamese Summer Roll, most of them tasted bland. I guess it’s suppose to taste that way. 

All in 1 Roasted Meat with Vegetables (RM 19.90) - we called it pun choi. The soup base is sweet and roasted duck, chicken and pork can be found in this treassure pot. A great dish to serve with white rice.

Deep Fried Five Spices Calamari (RM 13.90) – The squid are cut into slices then deep fried with batter. No worry as there’s no chewy texture of the squid. 

Jingdo Pork Ribs (RM14.90) – I personally feel that the black pepper taste is overwhelming in this dish. 

Ko-Fu-Loft, 170-04-59, Level 4, Plaza Gurney, Persiaran Gurney, 10250 Penang.
Tel: 604-229 5011
GPS: 5.438375, 100.309784