Johor Bahru, Malaysia

Have you gotten your matcha fix today?

I got the Matcha Freak (starting from RM 9), where you can customise your own matcha drink. First, you choose the intensity—Easy, Intermediate, or Advance. Naturally, the higher the level, the richer, thicker, and more bitter the matcha, with a corresponding increase in price. I gone for the Advance Level Matcha (RM 14) and added Coffee Jelly as the base (+RM 3) and Honeycomb (+RM 3) as a topping, bringing the total to RM 20.

The matcha is prepared on the spot, with the tea barista carefully scooping matcha powder into a matcha bowl, whisking it with a traditional matcha bamboo whisk, and then pouring it into a cup of fresh milk before adding the toppings. Loved the thick, hearty matcha flavour!

Since I had coffee jelly as the base, it was mixed with the milk. The coffee jelly was small and neat, easy to slurp through the straw, refreshing, and not at all bitter. The addition of honeycomb candy was a wonderful touch. It added a slightly buttery, caramel-like sweetness that enhanced the overall matcha flavour. For extra indulgence, I recommend waiting a bit for the honeycomb to melt into the drink.

Music Credit:
抹茶の恋 (Matcha no Koi) by mehmehfoodventure
Music Generated by SunoAI
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🚩Furiku @ East Ocean (opposite KSL main entrance), Level 2, 1, Jalan Rusa 5, Taman Abad, 80250 Johor Bahru, Johor, Malaysia
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#mehmehfoodventure #mehlicious #tastisfying #mehmehjohor #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burppleJohor #burpplejb #jbfood #jbfoodie #johorfoodie #johorfood #malaysiafood #新山美食 #jbcafe #cafejb #matcha #matchalatte #フリーク #Furiku #FurikuMatcha #抹茶 #honeycomb #coffeejelly

Simply pure Niko Neko matcha with hot water, no sugar. It’s plain, healthy, and a comforting, slightly bitter green tea.

A smooth, sweet, milky blend of rich coffee, velvety chocolate, a hint of Irish cream, topped with a creamy tiramisu layer. It comes with a sponge finger to eat on its own or dip into the coffee to intensify the flavour.

Tiramisu Coffee (Cold)(RM 17++)
A smooth, sweet, milky blend of rich coffee, velvety chocolate, a hint of Irish cream, topped with a creamy tiramisu layer. It comes with a sponge finger to eat on its own or dip into the coffee to intensify the flavour.

Pure Matcha (Hot)(RM14++)
Simply pure Niko Neko matcha with hot water, no sugar. It’s plain, healthy, and a comforting, slightly bitter green tea.

Thinly shredded potatoes pan-fried to a crisp, topped with a poached egg and hollandaise sauce. Note that this dish has a minimum 20-minute wait. The rosti is savoury and crunchy but comes off a bit greasy, and some parts are slightly burnt. The taste leans toward being overly salty, though the runny yolk and tangy hollandaise sauce do help balance it somewhat. Nonetheless, its still delicious for those prefer strong flavours.

A large, thick, creamy plate of mushroom soup served with crunchy toasted herb garlic sourdough. The earthy, buttery shiitake mushrooms enrich the flavour nicely. The overall soup texture is similar to roux. The herb garlic notes from the sourdough are prominent and pair nicely with the depth of the mushroom soup.

Your next brunch spot at 3littlechef @ Trove Hotel.

Just a 12-minute car ride from JB CIQ or a 15-minute walk from KSL City Mall, you'll find yourself at this cute little café.

Field Mushroom Soup (RM 15++)
A large, thick, creamy plate of mushroom soup served with crunchy toasted herb garlic sourdough. The earthy, buttery shiitake mushrooms enrich the flavour nicely. The overall soup texture is similar to roux. The herb garlic notes from the sourdough are prominent and pair nicely with the depth of the mushroom soup.

Potato Rosti (RM 23++)
Thinly shredded potatoes pan-fried to a crisp, topped with a poached egg and hollandaise sauce. Note that this dish has a minimum 20-minute wait. The rosti is savoury and crunchy but comes off a bit greasy, and some parts are slightly burnt. The taste leans toward being overly salty, though the runny yolk and tangy hollandaise sauce do help balance it somewhat. Nonetheless, its still delicious for those prefer strong flavours.

Tiramisu Coffee (Cold)(RM 17++)
A smooth, sweet, milky blend of rich coffee, velvety chocolate, a hint of Irish cream, topped with a creamy tiramisu layer. It comes with a sponge finger to eat on its own or dip into the coffee to intensify the flavour.

Pure Matcha (Hot)(RM14++)
Simply pure Niko Neko matcha with hot water, no sugar. It’s plain, healthy, and a comforting, slightly bitter green tea.

Music Credit:
Sugar and Spice by mehmehfoodventure
Music Generated by SunoAI
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🚩3littlechef @ Trove, Ground Floor, Trove Hotel, Jalan Dato Abdullah Tahir, Taman Abad, 80300 Johor Bahru, Johor, Malaysia
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#mehmehfoodventure #mehlicious #tastisfying #mehmehjohor #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burppleJohor #burpplejb #jbfood #jbfoodie #johorfoodie #johorfood #malaysiafood #新山美食 #3littlechef #jbcafe #cafejb #3littlechefattrove #tiramisu #matcha #rosti #mushroomsoup #coffee #tiramisucoffee

A refreshing bowl of shaved ice topped with kidney beans, green rice flour jelly, coconut milk, and a generous drizzle of gula melaka. This dessert is a must-order! It’s incredibly delicious. Rich, creamy, and packed with coconut sweetness and savoury notes. The deep, complex flavour of the Gula Melaka adds a tastisfying, sweet-savoury depth that elevates the overall profile.

A warm cup of local milk tea to cozy up with. It leans toward the basic side, as the milk-to-tea ratio feels a bit off. The higher milk content overpowers the tea’s fragrance, though thankfully, there's no astringency.

This butter kaya toast stands out not for its kaya, but for the generous slab of butter that accompanies it. The kaya spread on this thin, crispy toast cooked over charcoal fire feels barely there, as if it's just been brushed on. But fuiyoh, the thick slab of butter is here to slap!

Sweet, light, fluffy turmeric rice sprinkled with shallots, served alongside small crispy keropok, sweet-tangy achar, and aromatic beef rendang. The beef rendang was decent, covering the basics but far from mind-blowing. It had some sweetness and complexity, leaving a lingering heat, but the texture was rather chewy and could be improved. While it’s less oily, which may suit health-conscious diners, the dish ultimately lacked the richness expected of a standout rendang.

This Nyonya laksa offers a choice of noodles—thick rice vermicelli, yellow noodles, bee hoon, or kueh tiao—alongside cucumber, bean sprouts, fish cake, tau pok, egg, and fresh prawns in a bowl of coconut milk-based laksa curry, finished with a sprinkle of laksa leaves. The curry itself is mild, homey, and comforting, but I found the texture slightly too watery, with a more subtle coconut flavour than expected. While Chef Boon’s rempah blend, with over ten carefully selected herbs and spices, does bring a pure, fragrant aroma, the broth could use a bit more depth and richness to achieve that full, creamy texture traditional laksa lovers might expect.

The spice level is mild, which makes it accessible for a broader audience, and the addition of cucumber adds a nice crunch and refreshing note. The prawns were exceptionally fresh and bouncy, adding a fantastic umami flavour to the bowl.