RESTAURANT
Our restaurant serves authentic Nyonya cuisine and Malaysian food. Nyonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal.
In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang. Key ingredients include coconut milk, galangal, candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves, belachan, tamarind juice, lemongrass, torch gingerbud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with limejuice, chillies and shallots and eaten with rice, fried fish and other side dishes.