Peranakan Patisserie, ‘Kueh-kery’™ and Tea room – it does gives one pause doesn’t it?

Fancy branding, unique concept plus a nicely written online article about the inspiration of how this “Peranakan Patisserie, ‘Kueh-kery’™” came about – I must admit; it got me rushing over with high expectations and anticipation.

The actual venue bought me crashing down to earth.
Not that I meant it in a bad way mind you, but I’ve thought that Straits Affair possesses so much potential, but sadly underwhelming for the moment.

I had expected a prettily decorated cafe, or an “Instagrammable” cafe.

But no, it was a tad gloomy actually, rather bare save for a cupboard of Peranakan treasures and a mural on one of its walls.
The counter was empty and no tantalizing kuih was on display.
The outlet was quiet on a weekday afternoon and the furniture sparse.

BELOW: The one wall with a mural and the only cabinet with Peranakan treasures.

The menu offers simple savouries such as Nyonya laksa, pai tee, mee siam and an intriguing ‘Le Pongteh Baguette ‘ that might be worth trying besides the kuih.
Beverages includes hot and cold options of coffee. Soft drinks and chendol are available too.

Since I was alone I could only order a few kuih plus one drink.

Luckily for me the person on duty that day – Bryan served me additional kuih besides what I’ve ordered.
Needless to say, I accepted them with thanks. LOL!

BELOW: Straits Affair’s signatures – the fried ang koo kuih, the housemade Pang Susie, the best ondeh-ondeh (I know who made them) and the oh-my-god ‘ apom berkuah‘ (Peranakan pancakes with gula Melaka and banana) which is as delicious as it is elusive.

BELOW:
Fried Ang koo – a nostalgic snack because it just the way I used to enjoy any leftover or overnight ang koo kuih when I was young.
My grandma would usually deep fry it. Because of the heat, the skin will turn all gooey and chewy within.
Here at Straits Affair, it is healthier as it was pan fried.

PS: Guess what is my nail art?
It is Nyonya chang! Yes, I’m a lover of all thing Peranakan/Nyonya. 🙂

Pang Susie:
Handmade sweet potato bun with Eurasian Portuguese origin filled with Nyonya version spiced chicken meat and potatoes.
This was good – fluffy sweet bun filled generously with minced meat.

I enjoyed my meal and my time here. I have friendly Bryan to thank for that as he was most helpful and accommodating.
If you read the TripAdvisor reviews, you will notice that there were many positive reviews from some locals, but mostly foreigners about Straits Affair.
It is a nice, hidden, quiet place for those who appreciate the local Peranakan history. Bryan is more than eager to share his knowledge and love of everything Melaka.

However, if you are a local with no interest in history and is seeking a pretty cafe to use the WIFI and to take pictures, this might NOT fit the bill.

The kuih is priced at RM1.50 + each and the plates are pretty.
Do opt for tea or coffee with gula melaka if you are not having the chendol. The good quality gula melaka does wonders to your cuppa.

Conclusion:
I love and I’m in full support of the owners’ vision of showcasing Peranakan heritage through this “kueh-kery”.
Their aim to make authentic Peranakan kueh and desserts available to the public is certainly commendable

In addition to education, locals and foreigners can enjoy dainty pieces of local delicacies, savouries and beverages in an air-conditioned outlet.

While the decor and ambience could do with more work, it is still a decent place for some quiet time.
No WIFI is available at the moment.

Location:
The shop is tricky to locate but just remember that it is INSIDE the Cheng Ho Museum.
Take a right after you see the famous San Shu Gong corner lot on Jonker.
Waze for “Cheng Ho Museum” and you enter from either the front or side entrance at Jalan Tukang Emas.
Parking is well, a challenge.

Straits Affair
1, Jalan Tukang Besi, 75200 Melaka.

Hours: Mon-Fri: 11am – 8pm
Sat, Sun and on public holidays: 10am – 7pm.
Close on Wednesday.

So what happened?
Where is Aunty Lee?

Is the sweet lady still cooking or has she passed on the business?
Is the current Aunty Lee restaurant managed by her family members?
Is the food still the same?

So many questions and so many versions of the story had circulated since 2014 when Aunty Lee took ill and the restaurant was closed for a while.

Last week I was invited by Mr Michael for lunch at Aunty Lee.

Curious about Aunty Lee and the rumours behind her retirement, I accepted and of course, was looking forward to another meal here after so many years.

My first ‘Aunty Lee meal‘ was memorable. I even bought a passionate foodie and Dish Magazine co-founder, Catherine Bell to dine here in 2011.

BELOW: In 2011 – Catherine Bell, my buddy Daniel Cerventus were at Aunty Lee’s for dinner. Catherine loved the food!

Today in 2016, I am here again.

The chef is different, the management is different, the humble set up remained as it has for years at the same location and the food, well, it is good, but it is not Aunty Lee’s cooking.

Why?

Because Aunty Lee, god bless her soul, has passed on this April 2016.
In fact, she has retired 2 years ago.

The current king of the kitchen, Chef Anthony, an extremely capable chef himself (judging from my lunch) said Michael and himself took over since November 2014.

“Aunty Lee herself visited for meals a few times and had given her seal of approval,” Chef Anthony said.

In fact, Chef Anthony had learnt some recipes from Aunty Lee before she passed on.

However, as any cook will attest, “different hands will result in slight variations, even if the same recipes were followed to the ’T’.

And thus my advice?

Just enjoy the food as it is and keep wonderful Aunty Lee in your memories.

Accept that she has departed.

1. Stop comparing the current food to Aunty Lee’s cooking.
Aunty Lee Restaurant remains at the same location with the same humble interior and the food is overall good (depends on what you order of course).

However, it can’t be an exact duplicate of your “previous experience at Aunty Lee’s” simply because Aunty Lee is longer there.

2. Enjoy the food as it is.
Set your expectations accordingly and enjoy what Chef Anthony has to offer.

As a heads up, let me run you through my lunch.

My Lunch at Aunty Lee’s Nyonya Restaurant

My personal recommendations goes to the pai tee, the ayam purut, the bendi (okra) and the calamari.

The Pai Tee (RM25)

For RM25 you get 10 tart shells with enough fillings for well, 10 of course.
So it is RM2.50 each and frankly, for one that’s so well prepared, I would pay the price.
In case you don’t know, pai tee is easy to eat but laborious to prepare!

No sugar added into the stewed jicama, as it should be and the cups were perfectly fried – non-greasy on the fingers, thin and crunchy.

Ayam Purut (RM19)

This is a must-order.

The aromatic curry is delicious and rich while the chicken was cooked to the perfect doneness.

Here, take a look – smooth, supple flesh that was juicy to the bone. 4 pieces for RM19. Can I tapau please??

Sotong (RM19)

Squids in a Nyonya restaurant is likely to be fried with sambal and petai (stinky beans).

Here is a version that is perhaps, more acceptable for diners of all ages?
Not everyone fancies petai and there are some of us who don’t take spicy food.

But I haven’t met anyone who doesn’t like fried calamari rings, especially so for a portion so adeptly fried like this one.
The squids were perfectly cooked; bouncy with a nice chew to them without being rubbery. The flour coating was well seasoned and not overly thick.

Ayam gulung (chicken rolls) – RM20 for 10.

It seems that most fried items here are efficiently fried.

These meatrolls were likewise delightfully crispy yet non-oily. Meaty and tasty, I enjoyed them very much.

 Chap Chye (RM13)

I’m a big fan of chap chye but this portion was too small and a tad bland.

Bendi (RM11)

If you need your greens I’ll recommend you to go for this instead!

The humble steamed okras were simple stuff, but it is the topping of onions and chillies that gave the magic.

And of course, no visit to a Nyonya food outlet in Melaka is complete without a Chendol (plain RM4.50) and with added durian (RM6.00).

Good quality, thick gula melaka, fine ice, fresh coconut milk and small red beans (I HATE kidney beans) – yup, this is a good!

About the current team:

Michael, the nice guy who invited me is one of the 3 partners in this business.

Chef Anthony has worked for several hotels; namely the Hyatt Kuantan and also the Ramada Renaissance Melaka for about 13 years.
He owned a Portuguese restaurant now run by his brother at The Settlement.
He went on to open his own restaurant at Melaka Raya called ‘Chef Anthony’ serving Portuguese eurasian cuisine.
For Aunty Lee, he carried on the dishes that Aunty Lee had served according to the recipes by Aunty Lee.

Address:
385, Jalan Ujong Pasir, Taman Sinn,
75050 Melaka, Malaysia.
WAZE: “Aunty Lee Nyonya” .

Contact: +606-283 1009
Hours: 11:30 am –3 pm, 6 – 10 pm.
Close: TUESDAY.

5 years.

Imagine my disbelief when I was introduced to Nyonya Delights recently and finding out that they were operating for 5 years in this tiny space!
5 years serving good, homely Nyonya dishes and I’ve only knew about it now??

I’ve visited Melaka almost every month and I’ve dine at so many Nyonya restaurants. How is it that I didn’t know about this place?

This proves that there might be many more such old-time eateries in Melaka to discover and I’m glad as that translates to more Melaka food hunts for me! 🙂

The cafe operates on self-service concept but drinks were served to the tables.

Basically a home based operation, there are about 10 tables and less than 4 people running the show. Signages are a wooden plaque and a makeshift – banner hung across the front; which in reality isn’t much of a help since it is partly concealed by foliage.

Yes, it is easy to miss, and that is probably why it stayed “under the radar” for so long.

It patronage is mostly locals and the menu is standard for breakfast and lunch.
Daily operating hours are until 2pm but most dishes are usually sold out by 1pm.

Since there were 6 of us and items on the menu were limited to begin with, it was easy to try everything in one visit.

For RM5.00, the Nyonya Laksa was a version that triumphs over many in Melaka town.
Each serving was a fair size for a medium appetite diner and was loaded with the basics of beansprouts, fish cakes, julienned cucumbers.
Charges applies if additional toppings of egg, cockles etc are requested but all are fairly priced at RM1.00.

For a lighter meal, the Mee Siam (RM4) would be a good choice.
Simple fare as it may be, but getting the right balance of sweet, spicy and tangy flavours can be a challenge for the less experienced.

This version at Nyonya Delights however, hits all the right notes.
Likewise, the vermicelli was cooked to the right degree so it wasn’t too stringy nor mushy. Tossed in enough spices for that addictive heat and piquant sweetness, the owner of this dish proclaimed it excellent.
I took a bite and concurred.

You can opt for a simple version with added egg or upsize it by adding chicken rendang.
Don’t let the sambal on the side go to waste either; for it was one of the better sambal around!

The same spicy sweet sambal as well as the chicken rendang goes well with their Nasi Lemak too.

It was unfortunate that we took a big breast piece that turned out to be a bit stringy. However my friend who had breast pieces with his nasi lemak too said his chicken was fine.

I enjoyed my Lontong (RM4.00) as I’ve always loved lontong gravy with the stewed cabbage and with an added egg.
And of course, mix with plenty of sambal for that kick!

And of course, no “beverage” can compensate for a bowl of finely shaven chendol at a Nyonya restaurant.

Chendol (RM3.00 – S, RM6.00 – B).

Thick fresh coconut milk – check.
Fresh green jellies – check.
Aromatic gula melaka – check.
SMALL red beans – check! I think I’ve mentioned how much I hate kidney beans in my ais kacang/chendol before.

Marketing itself as the perfect venue for local and tourist alike to unwind with good home-cooked food, Nyonya Delights is easy to miss but worth the trouble to locate.

But the good food is not much of a surprise considering that the co-owner is a seasoned chef from Seri Nyonya Restaurant at Hotel Equatorial.

I’ve written about Seri Nyonya Restaurant at Hotel Equatorial recently (post HERE) but I wasn’t too impressed with my meal.
However, being the only halal JAKIM certified Nyonya restaurant in Melaka, it was worth featuring in my “20 Melaka Nyonya restaurants list.”

ADDRESS/CONTACT:

Contact: Charlie : 016-655 4714
Chef: Chef Bong Geok Choo

Address:
2199-C, KM8
Batang Tiga, Tanjong Keling
76400 Melaka.

Opening hours:
8 am – 2 pm
CLOSE: Wed & Thurs.

MAP: https://www.facebook.com/Nyonya-Delight-Homestyle-Nyonya-Food-113555155386419/?fref=ts

Dear friends, I have a written piece published in Going Places, the in-flight magazine of Malaysia Airlines Berhad this month!!

Naturally I’m thrilled to see my article and images in print, I mean this is Going Places after all. On every flight I take I would read the in-flight magazine from cover to back. No movies, no sleeping until I’ve finished reading it. For Going Places, Im particularly fond of anecdotes by Kam Raslan (he’s got an acerbic humour on things) and, well, you guessed it, food stories!

So imagine my delight to have contributed to an issue of Going Places this very August 2017!
Much gratitude goes to Sean (eatdrinkkl), who I don’t get to see often enough, but thankful to have him as a cherished friend for many, many years.

You can read  issues of Going Places here or you can just head over to Going Places FB page for the link to the August issue.

This is my article.

The illustration done of me for the writer’s bio is quite is unique don’t you think? 😀

Speaking of bio, I had trouble describing myself – I mean as a writer you write about others easily, but hit a blank when asked to characterize yourself. At times like this I would ask for help, but unfortunately someone close to me couldn’t find the time to help out (a constant disappointment that I have to live with), so I babbled something for this (it’s in the little red box as below).
Think you have a better bio in mind for me? Tell me!

Anyhow, this is the original article submitted with addresses of outlets – I bet you would find them useful!

** Do keep in mind that this article was written based on a brief from the magazine and with specific word limit.  
Thus it is not as comprehensive as my typical long-winded articles but fret not, I’m compiling my 10-15 best Nyonya laksa, pork satay, chendol, etc lists and will be sharing those in separate postings soon! 🙂

Addresses :

• Original article as below – within 1000 words with 9 types of dishes and over 20 places listed.

As one of Malaysia’s oldest historical states and a proud UNESCO World Heritage Site, Melaka has emerged as a favoured tourism destination in recent years, a strong pull being its heritage hotspots as well as its vivid culinary offerings.
Its historical structures within the city are beautifully preserved and it remains as one of the few cities in Malaysia that continues to perpetuate the unique Peranakan culture.
Navigating around Melaka’s historic spots is fun but bound to work up an appetite so here are our top recommendations of its amazing cuisine to keep you satiated!

1. Nyonya Laksa

There are numerous versions of ‘laksa’ in Malaysia but the Nyonya Laksa is synonymous with Melaka cuisine.
Oodles of noodles are submerged in a creamy, coconut milk broth aromatic with spices and topped with tofu puffs, shrimp, beansprouts and egg.
The garnishing of laksa leaf, also known in Malay as daun kesum is a prerequisite for the overall aroma and flavour.
Need more heat? Just dunk more sambal into the soup.

BELOW: I love Nyonya laksa!
Eric’s Nyonya Laksa and Unicorn Cafe’s is good.

2. Chicken rice balls

An iconic Malaccan dish is Chicken Rice Balls. Similar to the classic chicken rice but with rice formed into bite sized orbs, this dish is enjoyed pretty much the same way; with roast or poached chicken plus condiments of soy and chilli sauce.
History has it that the rice was originally shaped as such because it kept warm longer when stored until mealtime, and this is convenient for labourers working on plantations to transport from home.
Another theory was that rice balls were more portable and easier to consume.
Today, rice balls are appreciated more as a novelty than anything else and Melaka has become the hotspot to enjoy it!

3. Chendol

Chendol is popular nationwide, but in Melaka this rich, sweet dessert had attained an almost revered status.

A typical bowl incorporates finely shaved ice, rich coconut milk, soft red beans and green jellies known as chendol strips.
The strips, customarily handmade au-naturale with pandan leaves, should be firm with a nice, springy chew. Sweetened with the distinct smoky, caramel-ish gula Melaka (palm sugar), a key ingredient for an excellent chendol, it offers an incredible reprieve from the scorching heat of Melaka.

A popular variation is topped with fresh durian pulp, but that is of course, best reserved for serious fans of the King of Fruits.
One of the best chendol we have had in Melaka was at Nyonyalicious where each bowl carries the perfect balance of creaminess, sweetness and amount of ingredients.
If you fancy yours with durian, head to Justberry’s. Feeling adventurous? Bulldog Café offers an alcoholic version with Baileys!

Below: Baileys + Chendol @Bulldog Cafe – a must-try! 

BELOW: Justberry’s – for the durian version.

4. Asam Pedas

If you love bold, spicy and sour food, then asam pedas is a must on your list.
There are several interpretations and there are endless adaptations; but suffice to say, it’s sour, spicy, and tastes extraordinarily satisfying. The seafood is almost secondary to the gravy and aficionados are known to drench the gravy on rice, with second (maybe third too!) helpings of rice being the norm.

And it is only in Melaka that your rice is served with vegetables, a dollop of sambal and a halved salted egg.

BELOW: The pasar borong one is still my top pick. There are 2 sections here – porkfree (Malay) and Chinese.

5. Nyonya/Peranakan cuisine

No visit to Melaka is complete without a feast of ayam pongteh (braised chicken in sweet bean paste), pai tee, keluak and ikan goreng cili garam (fried fish with chilli paste).
These are the few central dishes of Peranakan roots.

Among the hundreds of Peranakan restaurants in the city, with some housed in authentic Baba Nyonya house, a Peranakan meal goes beyond its delectable food for the traditional décor and exquisite Peranakan furniture serves to complete the experience so you can be immersed with the exciting culture while enjoying the food.

BELOW: Samfu Restaurant at Mimosa Hotel: Try the Babi Asam Belimbing.

6. Satay Celup

Satay Celup is another signature food of Melaka. Similar to steamboat, but with a twist where skewers of raw or semi-cooked meat, seafood and vegetables are dipped into a pot of thick, spicy peanut sauce instead of flavoured broth, it is an interactive, social meal as everyone gets to enjoy their choice of ingredients and cooking them in a communal pot.

BELOW: My pick – Bachang Roadside stall.

7. Pork Satay

Another popular skewered food in this state is pork satay and one can savour its innards like intestines and liver with as much gusto as the meat itself.
Some stalls offer chicken as alternative, but really, it is the pork variant that is outstanding.
Each stick holds alternating chunks of lean meat and fat, grilled over charcoal embers until juicy and lightly charred.
However the peanut gravy is what truly sets it apart from other satay nationwide.
Its recipe calls for pineapples (some with belimbi too) that impart a zesty flavor, not to mention fibre which gives it extra texture.

8. Nyonya Kuih

“Kuih ‘ refers to a range of local desserts, possibly sweet or savoury and usually in kaleidoscope of colours.
With its varying textures, flavours and appearances that captivate all the senses, identifying a favourite can be a tough call.
Yet when push comes to shove, the onde-onde would be our pick. This bite-sized kuih is made with glutinous rice flour infused with pandan (screwpine leaf) juice. Rolled into little orbs, filled with molten gula, poached and rolled in fresh grated coconut, the toffee-ish gula Melaka within literally bursts in your mouth as you take a bite!

Dapur Cho Cho makes the perfect onde onde so be sure to get some when you are in town!

9. Western

Western cuisine might not be directly associated with Melaka cuisine but one shouldn’t be so fast to dismiss the idea when there’s an outlet like Wok and Pan.
The menu here is ambitious, covering both Nyonya and western fare so this is one outlet where one can tuck into asam pedas and pongteh plus Hainanese Pork Chop and a whole rack of smoky pork ribs in one meal!
As one of the pioneers for pork based western restaurants, the love for their generous yet reasonably priced ribs is evident from the full house crowd they cater to daily.

Other great food in Melaka lists:

1. 14 Nyonya restaurants in Melaka to choose from
2. Best Nyonya kuih in Melaka
3. Buy the best Nyonya Chang (blue rice dumpling) in Melaka!
4. Best Cafes in Melaka to chill and some actually serve good food!
5. 18 Best Chendol in Melaka (TBA)
6. 8 Pork Satay in Melaka to Try (TBA)
7. 4 satay celup in Melaka and the best one is by the roadside! (TBA)
8. Nyonya Laksa – where’s the best? (TBA)
9. 15 Melaka Hotels that I’ve stayed in! (TBA)

And for EVERYTHING MELAKA (food, shopping, hotels), check this out –> http://www.rebeccasaw.com/tag/melaka/

** Going Places Magazine is now live digitally:
Website: goingplacesmagazine.com/facebook.com/goingplacesmagazine

Chef Chee Keong, previously from Samfu Restaurant is back!

The flamboyant chef took a break when he left Samfu but subsequently resurfaced at Baba 90 where his throes of fans from Singapore and Malaysia breathed a sigh of relief and kept him busy with their hungry demands. Reservations for weekends are almost impossible without a few weeks’ notice.

Well, Baba 90, though housed in a charming Melaka baba house, could only accommodate a few tables so it was certainly insufficient for hungry Nyonya diners.

Besides, something was missing, an ingredient that Chef does very well, which was simply PORK.
BELOW: Pork-free menu for Baba 90.

How could we do without his appetizing babi asam belimbing and his addictive babi chili?
Both dishes were my absolute favourite during his stint at Samfu.

The much-awaited Nyonya 63 started serving hungry diners a few weeks back.
When I visited in January I was taken for a tour of the space while renovations was on-going. Through the clutter, I could already envision a beautiful dining space rich with heritage decor pieces and vibrant mural walls.

There are two entrances for Nyonya 63; one via Jonker side and another from opposite of Casa Del Rio. Do contact Chef Keong: 012 3746916 or Sharon: 012 2135547 for directions.

BELOW: Entrance from Jonker area would be through this kebaya and traditional apparel shop.

BELOW: Entrance from Jalan Laksamana.
(image from Nyonya 63 FB)

You refer to my previous postings on Chef Keong and his delicious dishes here –> A list of Best Nyonya Restaurant in Melaka.
With Chef Chee Keong back in action, I can’t wait to savour his Itik Tim, Pork Ribs Balinese and Babi Chili Garam again. If you’re in Melaka and require some company to dine at Nyonya 63, I’ll happily be one of your dining companion!  🙂

** Disclaimer: I paid for my meals in Samfu and I have not received cash payment from anyone to write about Samfu nor for this post.

Nyonya 63
No 63 Jalan Tun Tan Cheng Lock
75200 Melaka.
Contact for reservations: Chef Keong: 012 3746916 or Sharon: 012 2135547.
Parking: There is a private car park (chargeable) across the premise, just opposite Casa Del Rio Hotel.