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<\/a><\/p>\nThe founder cum owner Sharon Tung, whose her parents all the while in the f&b industry running a Bistro at Segamat (Johor) in the 1980s, then being running an Asian & Western Cuisines Kitchen in Australia in the 1990s enabled Sharon touched the field after her teenage for about few years assisting parents in the career. While Ng Yen Ling, who is a Professional Designer both all the while having the same vision to own their cafeteria locally made them bodied-up and decided to fully stepped into the industry thoroughly.<\/p>\n
With experiences & recipes hold by Sharon Tung, added with the art & craft specialised by Yen Ling and both foreseeing the market opportunity in the industry allowed them (Sharon &Yen Ling) came out with the conceptual combination of f&b and the art & craft all in a cafeteria, then successfully established their very first owned Art & Craft Eating House officially named the \u201cKofuku Art & Craft Cafe\u201d in the mid-year 2018 at Taman Merdeka Permai, Malacca serving all their signature western fusions and providing art & craft activity to the public in manner. Finally being recognised among the best in town by the F&B E-Media for the year 2020 in the middle southern nation.<\/p>\n
In this Kofuku Art & Craft Cafe, the owners\u2019 very first top recommended in menus will be their signature main course selection the \u201cMarinated with Special Thai Herbs Grill Chicken\u201d which most wanted by the regulars. Local fresh chicken whole leg commonly selected, prepared in boneless then marinated overnight in their recipes & herbs mixture, followed by about 10 minutes pan-grilled and finally served with salads, potato fries & sided with Thai chilli sauce will be the complete set of their Thai Herbs Grill Chicken eatery that brings delicious salty sweet in slight appertising spice taste & the chicken meat\u2019s juicy bites into mouth that you must try when reached Malacca.<\/p>\n Secondly will be their signature \u201cKofuku Spaghetti\u201d, among the pasta selection which favourite by their customers from the beginning. Imported Italian noodles (Spaghetti) selected, boil-cooked followed by pan-fried with their home-mixed cream sauce paste, and finally served toppings of mussel, fish fillet, prawn, red & green capsicum shredded will be the best combination of pasta eatery that brings exotic creamy with fair spicy taste into mouth that you will never regret after tasted here.<\/p>\n Another will be their special \u201cHomemade Wild Mushroom Soup with Garlic Bread\u201d, which always among the best recommended soup selection here like by the visitors recently. Imported wild mushrooms pan-fried in recipes, then blended and boiled for about half an hour into their special seasonings, finally served boiling hot on table sided with toasted garlic breads brings excellent mushroom soup\u2019s smooth creamy swallowed & the nice mushroom taste itself into mouth that you neither found the same elsewhere in town.<\/p>\n Moreover, the owners Sharon and Yen Ling also introduced their all time favourite dessert \u201cKofuku Pancake\u201d which among the best recommended in dessert menus. Homemade flour slurry pan-fried into round-shape of pancake that served in 2 pieces in a set, topped with chocolate chips, and finally serve-sided with syrup gravy\/paste and vanilla ice-cream taken together will brings lovely sweet & exotic taste of dessert eatery that you really cannot missed when stepped into this best recognised \u201cKofuku Art & Craft Cafe\u201d in the historical city of Malacca.<\/p>\n <\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n