Jaloux | Cozy in the Rocket @ Lebuh King, Georgetown, Penang - Crisp of Life

Previously known as Cozy in the Rocket and serving one of the best homemade pasta in the town, the cafe has since relocated to King Street and renamed to Jaloux. Visually, the cafe is hard to be noticed if you did not pay close attention to the little wooden signboard while the interior of the cafe had a rustic and minimalist design with limited seating. The menu is very much Italian inspired, offering some meat cuts as appetizers, pasta, risotto and wines. The limited seating coupled with the amazing dishes signify the cafe is easily fully seated during peak hours but the hearty dishes here definitely worthy your visit and wait.

We started the afternoon with English Roasted Pork (RM 12.00). Do not get confused with the Chinese version of roasted pork, as this English Roasted Pork is cured and served as cold cut instead. The nicely cured pork slices had a nice briny taste with right proportion of lean to fat meat, yielding a nice mouth-feel upon savouring it. It definitely serve well as small bites while waiting for the main dishes to be served.

The Risotto ai Funghi (RM 33.00) here is definitely impressive with its creamy texture and aromatic scent. It has an elusive taste, which was derived from a mixture of Parmesan cheese, French butter, wine and drizzle of white truffle oil. Variants of edible mushrooms are then added as the ingredients.

Unlike the usual carbonara which had a thick white cream, the Pasta Tagliatelle alla Carbonara (RM 28.00) is made creamy by the usage of egg yolk. The tagliatelle pasta noodles are al-dente, and this marks our first times trying such an unique texture of pasta noodles in a good way. The bacon meat is nicely cooked and delicious.

Cempedak Creme Brulee (RM 12.00) is a seasonal dessert inJaloux and we were delighted with the cempedak puree that yields a mouthful of aromatic cempedak scent. The top part of the brulee is nicely torched to caramelization, giving it a nice contrasting layer with the bottom custard base.