Modern-Traditional Nyonya Cuisines

The Wagyu Beef Rendang here is a dried version, and packed with fragrant, rich and complex flavours. It was sufficiently lemak and not that spicy, and the beef meat was fork tender.

Sotong Masak Hitam was cooked to a perfect tender and texture I've never had before. It was slightly tangy and sweet from the tamarind juice used in this dish.

I like Bonding Kitchen's rendition of Nyonya Chap Chye that is cooked in a prawn broth and soybean paste for that sweetness and added umami; and that the cabbage weren't mushy.

Sibeh shiok! Not your usuals, these sliders are made with tender beef briskets smothered in rempah and sandwiched between crispy pastry shells. You get the crunch and first get hit by the chilli but once you get pass it, you start to savour the meaty goodness in all its glorious spices.

My curiosity was piqued by the name of the dish - chicken with laksa leaf. And true to it's name, it had the spicy curry coconut-based broth similar to that of laksa with the familiar tau pok and chopped laksa leaves. The chicken in the curry was tender and the curry was not as heavy as it looked, and fiery level was kept mild. It was super-licious to mix with the fragrant Jasmine rice.

A must-order when I'm at a Peranankan restaurant. The blackened rice dish is simply bittersweet unami, thanks to the keluak, with charred notes from the wok hey. The sambal was mild and could do with more for an added fiery punch.