Travel Reference
In-Depth Information
EATING
Melaka's food mirrors the city's eclectic, multicultural DNA. Peranakan cuisine (Nonya;
prepared here with a salty Indonesian influence) is the most famous type of cooking here,
but there's also Portuguese Eurasian food, Indian, Chinese, Indonesian and more.
DON'T LEAVE MELAKA WITHOUT TRYING…
laksa
- regional version distinguished by its coconut milk and lemongrass flavours
popiah
- uber-spring roll stuffed with shredded carrots, prawns, chilli, garlic, palm sugar and much, much more
cendol
- shaved-ice monstrosity of jellies, syrup and coconut milk
Nonya pineapple tarts
- buttery pastries with a chewy pineapple jam filling
chicken rice ball
- Hokkien-style chicken and balled-up rice dumplings
asam fish heads
- spicy tamarind fish-head stew
satay celup
- like fondue but better; you dunk tofu, prawns and more into bubbling soup and cook it to your liking
devil curry
- fiery Eurasian chicken curry
Chinatown
On Friday, Saturday and Sunday nights, Jln Hang Jebat turns into the not-to-be-missed
Jonker's Walk Night Market (
Click here
)
. Besides the official Hainan Food Street, there are
also hawker stalls along Jln Hang Jebat and on Jln Tokong Emas where it meets Jln Portu-
gis.
NANCY'S KITCHEN$
(15 Jln Hang Lekir; meals RM10; 11am-5.30pm, closed Tue)
In a town already known for its gracious-
ness, this home-cooking Nonya restaurant is our favourite for friendly service. If you want
an intimate meal, head elsewhere. The server is as chatty and full of suggestions as they
come, and will have you making conversation with the other handful of customers in no
time. It's like a happy dinner (or lunch) party with particularly good food. Try the house
special- ity, chicken with candlenut (a large white nut used to make a mild, creamy sauce).
Still hungry? Nancy also offers cooking courses.
NONYA
