Simple interior of wooden tables and chairs along with Korean culture illustration hanging on the wall.Iced and Hot Green Tea RM3 each: It's like a norm to order one hot and one cold drink for us: hot for me and cold for Jason.Side Dishes of Kimchi Cabbage, Kimchi Cucumber, Bean Sprouts and Pumpkin Pancake.I would push the Kimchi Cabbage aside in some Korean restaurants because of its overly pungent flavor but not in Won Korean Dining. This was definitely not my best Kimchi, but for someone who didn't like Kimchi to get her plate refilled, I think they did a pretty good job. Kimchijigae (Kimchi Stew) RM22: Love might not be the word, but a simple yes and nod will do. Again, it was balanced with spiciness and natural taste of the ingredients. Samgyupsal (Roast Pork Belly) RM30 each: Minimum 2 portion to place the order. Such beautiful texture of the meat to feast the eyes.Pork belly was of aromatic with crisp texture, succulent yet not that oily at the same time.The sauces provided were salted olive oil, spicy bean paste, raw garlic and green chili.With green lettuce as base, we added in julienne veges then mix and match the sauces before putting the delicious pork belly meat on top. We have also tried another way of eating by simply dipping it into salted olive oil.
Overall, it was a good Korean dining experience for both Jason and me. Nothing much to complain about.

When I first received an email from Henry asking to review his restaurant's new concept dishes of fruit-based dishes, fruit-based soup and even Yong Tau Foo made of fresh fruit, I did raise one side of my eyebrow, couldn't help but being rather skeptical. Really? Fruit and Steamboat?
Interior:
Simple and modern design of grey table and chair sets, ceiling lamp in black and orange along with monotone swirling pattern wallpaper.
Home Style Fruit Yong Tau Foo:
The fruit which did not overripe during the cooking process and surprisingly maintain its state of fresh and crisp managed to balance out the excessive greasiness of what supposed to be in a deep fried dish. Even Daniel, my companion of the day, took his first bite of this yong tau foo in his favorite mango and nodded in approval. In fact, what's not to love for eating yong tau foo of fish paste combine with the fragrance of fruit in light taste but crispy deep fried texture?
Minced Pork Rolls:
Aromatic minced meat stuffed into roll shape and deep fried to perfect golden brown. Its crunchy texture with tasty meat filling in between definitely deserved to be one of the chef's recommendations.
Fruit Lover Soup Base:
Fresh & sweet soup of chicken stock was on the salty side yet giving out aromatic fragrance of apple and pineapple fruit. Sweet & sour on the other hand was of the same chicken stock but with star fruit and passion fruit, a rather appetizing combination. These were the most innovative and special steamboat broth I've ever had. Best of all, these came with my steamboat set so no charges applied. Unlike the usual steamboat sessions where the thick layer of oil accumulated on top resulting from the meat fat, it is not visible here. I think the fruit based soup did a good trick on that. Alternatively, there are still clear soup and tomyam soup, making 4 soup options in total.
Opened in 30th March this year, Henry has used 6 months to come up with this innovative fruit-based dishes concept and another 2 months just to fine tune the taste. That is the perseverance shown by him and the taste approved by both our stomachs.

I bought the afternoon tea set deal through Groupon for RM52 (4 pax). It consists of 4 Tarts, 4 Parfaits,4 Macarons,4 Savoury Pastries (Quiche, Curry Puff, Samosa),2 Cakes and 4 x Drinks (Coffee or Tea). Ten28ight Boutique Cafe does not serve its afternoon tea set in full western cuisine, but rather a fusion with local taste by adding in samosa and curry puff. I appreciate the fact that they served us the curry puff of crispy spiral flaky skin instead of the normal ones. Despite these being fried savory, they weren't oily at all because it was only fried the moment we sat down and ordered. This attention to details is what would make the customers return. We got a little bit messy when having the parfait because it keeps falling apart. Nevertheless, it was good with fresh fruit of strawberry and blueberry.
The texture of macarons was a bit inconsistent, but I understand it was hard to standardize that. I had the lemon flavor. Though it was of artificial flavoring, at least the sugar level was decent not to cover the lemon flavor. Overall, desserts here maintain their consistency on sugar level, which was not too sweet for consumption.
The cafe was small but cozy with each table has their own unique chairs, a good spot to spend a few hours here.
With the generous portion that was given to us, I would say that it was quite worthy even if I were to pay the full price.

Egg yolk added the extra creamy texture to Pan Mee as if it just slipped down my throat. Add that with chili flakes that would escalate the spiciness in my taste bud. Not to mention crispy deep fried anchovies along with flavorful minced meat that were on their way deep down to my stomach.
It was indeed an eating pleasure with everything harmonizing inside the mouth.

Gengkhis Khan"Mongolian lamb stew of tenderness, minimum gamey taste yet so flavourful that I wished to have a bowl of rice with me.
Not even one drop of the soup was wasted as the staff poured it all for us while he takes the hot pan away.
Unlike other restaurants that do online marketing, this restaurant has no namecard, no contact number and no facebook. Their only marketing was word of mouth, either from patrons or bloggers. Still, many would come to pay a visit, so do come early.