Having's — Restaurant in Perak

Service 5/5 🤵‍♀️

The waitress was exceptional. I immediately felt at ease. Sometimes with wait staff I will feel too nervous to ask for something but this lady was so friendly and welcoming. She set the table perfectly, cleared the plates deftly. Could not ask for better service.

Food 5/5 🍽

I've eaten at a lot of French/European restaurants in Malaysia (Jeff's Cellar, Two Frenchies, Le Gourmandin, Chez Gaston, Cafe Cafe, Gavel, Gallo Nero, Ciao Ristorante etc. etc.) cos I'm from Europe so it's natural to sometimes miss the food. This is the best French food I've had in Malaysia and probably the best European food I've had. It's consistently good from starter to dessert. So many restaurants do amazing starters and fall down on the main course.

Starters:

We got a foie gras creme brulee. It was amazing, I've not had foie gras brulee before, that has this tiny hint of sweetness which was perfectly balanced. The bread was divine along with the chutney.

My husband got scallops, they were fat and tender. Cooked perfectly, sauce complimented them well.

Mains:

I got iberico pork with orange sauce. Very delicious. I haven't eaten anything similar for a long time. The potatoes and side vegetables were interspersed with orange slices that were not too sweet or sharp. The potatoes were also seasoned with a herb/spice combination I didn't recognise and I really enjoyed that.

My husband got the steak. Perfect, i don't think there's much more to say than that, steak is either perfect or it isn't. His potato croquettes were amazing too.

Desserts:

I got a blueberry tart. This was stunning, I love berries and these berries were the star of the tart not just some mushed up sadness. The chantilly cream was light and delicious and the base didn't interfere with the flavour. I've had a few fruit tarts that have tasted kind of "suety" or fatty for want of a better word and I'm not sure if the base was made with the wrong ingredient ratio or it's something added but it's really gross and ruins a good tart. This tart DID NOT HAVE THAT. Finally a beautiful tart. The rose icecream it came with was also delicious but I'd recommend eating it separately from the tarte else it hides the tarts flavour.

The chocolate fondue and vanilla icecream. I expected this to be delicious but I would have been heartbroken had it not been!

I have no doubt that this chef cooks with passion. The food was all too good. Honestly i think for most people if they dont care, they're flustered had a bad day their cooking comes out badly but every single dish knocked it out of the park so i can only assume the chef is putting all his care and attention into his food. Which is impressive when you think how many plates a day that must be. I had to stop myself ordering more starters after the desserts because it was so yummy we just wanted to keep eating after fullness. I can't wait to come here again.

Cleanliness 5/5 🌸 Bathrooms were spotness, the whole restaurant was...

I was looking for a nice French restaurant in Ipoh to bring my girlfriend to when I was told about Having's by my sister. The chef is a very passionate man of his craft, with years of experience in Michelin starred restaurants in France and London.

My sister contacted them for me since the owner is an acquaintance of her. Knowing how I was allergic to seafood, they came up with a special menu just for us. They even provided us with a wine recommendation (you have to bring your own because they do not sell wine). It was a scrumptious 6 course meal that started with a sweet potato and lemongrass soup. The sunflower seeds in the creamy soup gave it a very interesting texture. For the appetizer, we were served a duo of salmon rillettes & gravlax. Coming back from Japan, I was not expecting to be impressed by the salmon but I was gladly proved wrong. Moving on to the 3rd, we had foie gras cooked 2 ways, with pear jam and brioche. This was the first time I ever had foie gras and it tasted absolutely amazing. Paired with the jam and brioche, I cleaned up the plate in no time. The 4th course was blueberry sorbet & vodka. The acidic taste of the blueberry helped open up my appetite for the main as I was already a little stuffed from the previous courses. We had a short break before being served the main course of herb-crusted rack of lamb, ratatouille, and pommes fondant. The lamb was cooked to medium as recommended and the meat had just the right amount of give to it. I also enjoyed the pommes fondant a lot, with its soft inner core and chewy exterior. The fantastic meal was ended with chocolate fondant and Bailey's ice cream. It wasn't too sweet, which is just the way I like it, and the chocolate was very rich.

Our waiting staff was very friendly and alert. My wine glass was almost never empty. The price for such an amazing experience was very fair. I highly recommended Having's to anyone in Ipoh looking for some wonderful...

After quite some time, we stepped back into a familiar restaurant, and the comforting ambience was as welcoming as ever. Our meal began with a vibrant salmon tartare, fresh, finely diced salmon delicately with homemade tartar sauce that offered just the right touch of acidity and a subtle hint of shallot. The dish was beautifully paired with crisp sesame tuiles, adding a lovely nutty crunch that contrasted perfectly with the smooth tartare.

Moving into the mains, we were treated to a beautifully rolled chicken leg stuffed with sausage. Rustic yet refined, elevated by a remarkable sauce that tied every element together with depth and harmony. The pan-fried salmon was a standout, boasting a perfectly crispy skin that gave way to moist, tender flesh. It was served atop a well-executed risotto, creamy yet not overly thick, with a soft, slightly chewy texture.

The beef fillet, grilled to absolute perfection, was juicy and tender and paired with a rich wine reduction that added both richness and a touch of sophistication.

Our evening concluded on a sweet high note with two beloved desserts, a pandan crème brulee, a twist on the classic with its aromatic custard and satisfying caramelized sugar crust and a decadent chocolate fondant, warm and indulgent, with a molten center that...