13, 13/1, 13-2, Jalan KL 3/8, Taman Kota Laksamana, Seksyen 3
Melaka 75200

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11:00am - 05:00pm

11:00am - 05:00pm

11:00am - 09:00pm

11:00am - 09:00pm

11:00am - 05:00pm

11:00am - 05:00pm

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From the Burpple community

Handmade pie tee shells, where it was made with a wider opening to be able to hold more ingredients. Shell is a bit thicker than what we are used to but you’ll appreciate the homemade-ness of this. Chinese turnip, cucumber, egg, prawn and a dash of sambal. 😋 At RM 5, you will never find anything of this quality and price in SG.


Crispy kueh pie tee cup with yummy filling which is already delicious on its own, but even more omph with the chili. Worth spending the effort to
find this restaurant after making an unfulfilled trip to its old location at jonker the night before.

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[Malacca] Reservations have to made in advance especially during lunch time or be prepared to leave without a table disappointed. Our lunch at 2pm was delightful, one of the better and affordable Perenakan fares I've had yet not the best.
Hits: Popiah (RM4.50 per roll), the Popiah skin used here will leave an impression- unlike the usual paper thin skin, the ones here are pleasantly thick and taste good on its own.
Sambal Steamed Fish was another dish that was memorable with its sambal that was paradoxically light while packing a punch.
The curries here are more fluid and not paste-like-rich and meat cuts are of good quality.
Misses: Nyonya Rice Dumpling, Mackerel Otah, Ngo Hiang we did not find fascinatingly tasty
Fish Maw Soup that had more fishballs and handmade meat balls instead but at that price we closed an eye.
Nyonya Kuehs were decent but not outstanding with the exception the ondeh ondeh.


My late grandma used to make these dishes too, and it's hard to find peranakan food that can remind me of hers. But Nancy's really managed to bring me back to the times when she'd make a huge pot of chap chye, and serve it with balachaan chilli for us to slab it on.

Definitely a must-go when you're in Melaka.

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A nyonya restaurant that we always visit during melaka trip. Clock wise

1) Sayur Loday : vegetable cook in coconut milk

2) Chicken Candlenut : a traditional recipe that passed down few generation, chicken cook in lemongrass and candlenut, it's refreshing and lemony.

3) Ngoh Hiang : deep fried pork in bean curd skin

4) Popiah : this is special Popiah with crispy pork lard, so good

5) Pork in Tamarind : tanginess pork that add up the appetite.

6) Pie Tee : a small golden hat fill with jicama, bean curd and other condiment.

7) Babi Chincaluk : only in melaka type of cuisine, pork cook in Chincaluk sauce, a special type of shrimp paste


Banana flower cooked in coconut milk and a dash of chilli and dried shrimps. Jantung is truly one of the most unique flavours in the region. The usual flavours and styles are all there, buah keluah, asam pedas and more

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