Beneath the secluded doorway of Nyonya Sayang hides a bustling kitchen, all geared up for the lunch crowd that swarm in steadily. The restaurant looked a little too new for good food, but we settled in comfortably in their airy dining hall.
Singaporeans do love Nyonya food, for its many spices used. Fresh from our hotel buffet breakfast, just some 3hrs ago, the group is all ready to wallop up these plain looking dishes?
Sometimes, you really don't judge a book by its cover. Nyonya Sayang definitely isn't the best Nonya restaurant in Malacca; we had had better, but we appreciate home-styled cooking, especially after all that restaurants' feasting on this trip. We like the taste of food - genuinely fresh ingredients, apt seasoning and their obvious culinary efforts. The most popular dish being the braised Cabbage! And the Otah just reminded me how mum used to prepare it at home!
Just when we thought we had too much Chendol-ing? Sorry, we finished their bowl of watery and not-too-sweet Chendol! It seems to satisfy everybody's taste buds. We liked it!
Ikan Goreng Cili (Deep fried fish with a sprinkling of deep fried fresh Chilies)
Homemade Otah and Udang Masak Lemak Nanas (Prawns with Pineapple in spicy Coconut milk gravy)
Nyonya Chap Choy (Signature Nyonya braised Cabbage)
Ayam Pong Teh (Chicken braised with preserved soya bean paste, Mushroom and Yam)
Sambal Petai with fried Ikan Bilis
Sambal Bendih (Ladies finger with Chilies, dried prawn and a squeeze of lime juice)
Gula Melaka Chendol
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