Crêpe flour or egg wrapped with turnips, cucumber, french bean, coriander leaves , eggs and garlic. Spread it with homemade chilli and sweet sauce. It’s a popular starter.
Top Hat (Pai Tee)
Serves in a shape of a hat filled with vegetables. Just like popiah filling with much exciting serving.
Pork Fried with Bean Curd Skin (Ngoh Hiang)
Pork wrapped with bean curd skin, deep fried to crisp on the outside while sweet juicy pork on the inside.
Nyonya Pickle (Nyonya Acar)
Stuffed green chillis with dried papaya. Serves with cucumber, carrots and vinegar giving a sweet and sour taste. This will add an extra appetizing feel to your meal.
Fermented Shrimp Salad (Cincalok Ulam)
Small fermented shrimps of saltiness with fresh onions, bitter bean, lime and chillis. Great pairing to any dishes.
Spicy condiments to accommodate with any of our Nyonya dishes.
Rendang Chicken (Ayam Rendang)
This is a famous dish in Malaya during the early century and well known among straitborn Peranakan. Chicken is cooked with raw spices such as lemongrass, galangal, cumin and turmeric. The fried coconut gives this dish its speciality.
Peranakan Braised Pork (Sek Bak)
Mom's secret ingredients, where pork is marinated with lemongrass, cinnamon bark, infused with various spices and simmer for hours with black soy sauce. Pork is served in thin slices, soya bean puff (Tau Kua) and hard boiled eggs. Compliments with black sweet sauce as the gravy on the side of chili vinegar (Chili Chukah).
Nyonya Acar Sauce with Roasted Pork (Acar Pork)
This roasted pork is cooked with acar nyonya gravy tastes sweet and sour texture combine together with vinegar.
Chicken Candlenut (Ayam Buah Keras)
The secret to waxy nut which is similar to macadamia creates a lovely combination of lemongrass, making this dish a refreshing lemony taste. This is sure to add on more serving to your plate.
Nancy's Signiture Dish
Peranakan Curry Chicken (Kari Nyonya)
Only the freshest spices and raw ingredients are used to prepare this dish. The chicken is cooked at low heat with chilli paste, lemongrass and simmered in rich coconut milk.
Duck / Pork Rib in Coriander (Itik / Bak Sioh)
Marinated duck/pork in coriander stew over several spices together, resulting an intense fragrant which brings out the authentic taste.
Banana Flower (Jantung Pisang)
An old fashioned dish of banana flower cooked with sambal belacan and thick coconut milk.
Chicken / Pork Rib with Black Nut (Ayam / Bak Buah Keluak)
The black nut is originally from Indonesia which taste like truffle. The nut is cut open which will allow the gravy of flavours and spices to blend in, producing sweet spicy and sourish taste.
Peranakan Classic Dish
Dabel Curry Chicken (Kari Ayam Dabel)
It’s a mix of Portuguese with Nyonya touch. Sourish mustard seed curry serves with potatoes and green chillis.
Pork and Shrimp (Babi Cincaluk)
Babi cincaluk is very nice dish with can cooked with shrimp. It found only in Melaka.
Chicken / Pork in Tamarind (Ayam / Bak Assam)
Well marinated of chicken thigh or belly/lean pork over lightly cooked in tamarind sauce, giving the sweet and sour taste. It is crispy on the outside and tender on the inside.
Chicken / Pork with Bean Paste (Ayam / Bak Pongteh)
A peranakan stew of chicken/pork cooked with preserved soya bean and dark sweet soya sauce (Kicap Manis), palm sugar (Gula Melaka) and other ingredients creating a combination of sweet and savoury taste. Best pairing with our Sambal Belacan.
Prawn / Fish Fillet with Coconut Milk (Udang / Ikan Lemak Nanas)
The lovely secret to this recipe is simply exotic and unusual, fresh sea prawns or fish is cooked in slow heat with spices like lemongrass, ginger flower and turmeric leaves. The pineapple adds the sweetness taste of milk creating speciality to the dish. It carries a rich, light texture. Simply beautiful.
Fish in Tamarind Sauce (Ikan Gerang Assam)
Chili and lemongrass cooked in tamarind juice giving the sour and spicy taste which goes well with seafood. This dish is made to increase your appetite on a hot day especially to those who loves hot, sour and spicy food. A well balanced blend of sweet and sour.
Vegetable stir fried with fermented shrimp paste and chilis.
Pork in Salad Cucumber (Bak Sambal Timun)
Fresh cucumber with big onion slices served together with pork, mixed with Sambal Belacan.
Nyonya Mixed Vegetable (Nyonya Chap Chai)
A classic Peranakan dish. Combination of cabbage, lily bulbs, black fungus, glass noodle, bean curd sheet which cooked with preserved fermented soya bean. The mix vegetables filled with natural sweetness is simply irresistible for young and old.
Classic Peranakan Dish
Ala Carte Dishes
Nyonya Fried Rice
Nasi goreng nyonya.
Fried Nyonya Yellow Noodle
Mee goreng nyonya.
Nyonya Laksa (Laksa Nyonya)
Choices of yellow noodle(mee) or rice noodle(mee hoon).
Fried Nyonya Rice Noodle
Mee hoon goreng nyonya.
Nyonya Noodle Soup
Mee sup nyonya.
Nyonya Fried Rice Sambal Belacan
Nasi goreng sambal belacan.
Assorted Nyonya Kuih
Nyonya Dumpling (Nyonya Chang)
White and blue glutinous rice with pork and coriander filling.
Hokkien Chang (Hokkien Chang)
Dumpling with salted egg, chicken and peanut.
Green Bean Cake
Custard Cake (Kuih Seri Muka / Kuih Salet)
Kuih Gula Melaka.
Glutinous Rice with Shrimp Coriander (Rempah udang) Glutinous Flour with Gula Malaka and Coconut (Kuih kochi) Glutinous Rice with Coconut (Pulut inti)
*More Peranakan Cakes and Cookies available in Restaurant*