The full barrage of Peranakan
cooking is found on the menu. Most dishes come with a healthy
dose, and rightfully so, of chilli so a strong palate will come
in useful. Ayam buah keluak, babi ponteh, and itek tim form the
core of the Straits Chinese cuisine and is presented in all its
unabashed authenticity. Other stalwart soups available are the kepetin
bak wan with crabmeat and pork mince ball, and the fish maw soup.
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The assam fish head
seems to be a popular rendition of the Indian version, while Udang
Mesak Nanas ( prawns cooked with tamarind and pineapple), and squid
with sambal offer seafood alternatives. Chicken dishes are represented
by Nonya chicken curry, and the ayam sio ( chicken cooked with coriander
and taucheo paste).
As with all meals Peranakan, it is worthwhile to leave room for
dessert. Durian chendol, sago pudding with palm sugar, or the deliciously
flavoured pulot hitam are certainly worth the effort. |
