Lunch at The Peranakan on Jalan Telawi 3, Bangsar. Definitely one of the best-tasting Southern-Nyonya spread weโd had in the KL-Klang Valley area. Prices are not cheap - you pay Bangsar rates, but the cooking is top-notch.
We had:
๐๐ช๐๐ ๐ฅ๐๐ ๐ฉ๐๐ - crisp wafer-thin pastry cups filled with stewed jicama, crab-meat and tobiko. The winner was the chili-vinegar dip - absolutely perfect.
๐๐ฎ๐ค๐ฃ๐ฎ๐ ๐ก๐๐ ๐จ๐ - simply the best rendition Iโd had anywhere: the balance of flavours was sheer perfection. Garnishes include fresh deshelled shrimps, hard-boiled egg, tofu puffs, fish-balls, slivers of fish-cake, and shredded cucumber, with a sprinkling of daun kesum (laksa leaves).
๐ผ๐ฎ๐๐ข ๐๐ช๐๐ ๐ ๐๐ก๐ช๐๐ - another very well-prepared version. Flavours were exactly like the one weโd cook ourselves at home.
๐๐ ๐๐ฃ ๐๐๐๐ก๐ ๐๐๐ง๐๐ข - fried fish steaks, smothered a chili paste thickened with candlenuts (buah keras).
๐พ๐๐๐ ๐๐ค๐จ๐โ ๐๐๐ก๐๐ ๐ ๐๐ฎ๐ค๐ฃ๐ฎ๐ ๐ค๐ฉ๐๐ -๐ค๐ฉ๐๐ with threadfin and prawn-meat.
Dessert
๐๐๐ก๐๐ ๐ ๐๐ฎ๐ค๐ฃ๐ฎ๐ ๐๐๐๐ฃ๐๐ค๐ก.
Everything was excellent. Definitely planning a return visit to try other menu options.
Chef Rose Tan, 58, was at Peranakan Mansion in Melaka previously. A talented chef, she was only assigned front-of-the-house duties there, prompting her to move to KL, together with fellow Peranakan Mansion alumnus, Mickal Tan, who owns this place.
P.S. - Southern-Nyonya refers to the Nyonya cuisine of Malacca and Singapore, with its Javanese and Minang (Central Sumateran) influences. Popular dishes include Ayam Buah Keluak, Babi Pongteh, Udang Masak Lemak Nenas, Ikan Gerang Asam, and Itik Sioh.
Northern-Nyonya refers to the Nyonya cuisine of Penang and Taiping, which has strong Medan (North Sumateran), Thai and Burmese influences. Its signature dishes include: Curry Kapitan, Inche Kabin, Perut Ikan, Jiu Hu Char and Tau Yu Bak.
Some dishes appear in both Nyonya cuisines but under different names: Eggs Tempra in Southern-Nyonya is known as Eggs Belanda in Northern Nyonya. Itik Tim in Southern-Nyonya is Kiam Chye Ark in Northern-Nyonya.
Some dishes have the same names, but their tastes and textures vary - e.g. Otak-otak in Southern-Nyonya has a firm, polenta pudding-like texture, whereas the same dish in Northern-Nyonya is mousse-like, and akin to Thai Hor Mok Pla.
A bit more about the history of the Peranakan community, where Nyonya cuisine comes from:
Address
The Peranakan
1st Floor, 17, Jalan Telawi 3, Bangsar, 59100 Kuala Lumpur, Malaysia
Tel: +6011-2513 9396
Opening hours: 12 noon to 3pm, 6pm to 10pm daily
