Bibi & Baba

Of the wetter variety, this was a damned fine rendition of Hokkien mee imbued with deep, umami flavour, lots of fluffy egg and bean sprouts. However, it doesn’t come with any chilli sauce or sambal at all, which is a slight travesty, and to be honest the rock lobster was unecessary.
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<< Invited tasting >>

Taste: 3.5/5

The newest concept by Maison Ikkoku slings out Singapore Sling-inspired cocktails and upscale versions of Peranakan food, such as the Ikan Assam. While the grilled salmon was overcooked, it was fortunately redeemed by the spicy and tangy chickpea and sour assam sauce, which I could see being a dish on its own served with pita or rice.

<< Invited tasting >>

Taste: 3/5

I couldn’t stop scooping more of this creamy, delicious chicken over my rice. Reminiscent of Ayam Masak Merah, the meat was succulent and awash in a sinfully rich sauce redolent with coconut, turmeric, ginger and lemongrass. I was absolutely stuffed later but it was worth it.

<< Invited tasting >>

Taste: 3.5/5

Dig through supple tendrils of fagrant pandan noodles and an aromatic layer of gula melaka to reach silken smooth and creamy coconut panna cotta that will not fail to impress. Panna Cottas with a local twist are dime a dozen. This is executed with aplomb and truly something special.

Taste: 4/5

MRequest for cut chilli, chilli sauce and vinegar beforehand because the staff are likely not to provide any unless requested for, especially if it’s full house. You’ll need it to counter the richness of fatty, gelatinous hunks of braised pork leg amidst the smoky swirls of wok-fried beehoon. The large portion is enough to feed 6 people if you’re ordering other dishes, so I would recommend going for the regular serving unless you’ve a table of big eaters.

Taste: 3/5

You wouldn’t even mind the slightly dry and crumbly texture of Enjoy’s otah, because the first spoonful will have its flavours hitting you like a train, with a winning combination of lively herbs, spices and the bold notes of fragrant lemongrass enfolding chunks of fish, crab and squid to create one of the better takes on otah you’ll find outside of Muar.

Enjoy Eating House is on #BurppleBeyond too, so you get to enjoy 1-for-1 main dishes.

Taste: 3.5/5

At first glance this seems like an absolute dream - a wobbly truffle sous vide egg amidst chef Joel's mouth-watering signature BBQ pork cheek slices. Dig deeper and you'll find that the noodles are overcooked and coated in a homemade sauce that's sweet and too tame in the spice department for my tastes. What little bits of crab meat there are, are incongruent and lost in the mix as well. Still, this has the foundations of what could be a really good bowl of noodles and I can see this being a hot favourite of mine if a few adjustments were to be made.

Taste: 3/5

Smouldering, fatty flavour practically oozes out of these succulent premium pork cheek slices grilled to charred perfection and the achar as well as special house chilli sauce were the perfect accompaniments. This here is a definite order if you visit.

Taste: 3.5/5

Robust and flavourful, this clear soup with plush hand-made pork and crab meatballs was tasty, but could do with more bamboo shoots and was just shy of the authentic taste I’m used to at home.

Taste: 3/5

Kueh Dadar by another name, this was as exemplary an example you'll find anywhere. The invitingly green crepe was redolent with fragrant pandan, holding within its soft, pillowy folds a mixture of crushed toasted sesame seeds and gula melaka-stained grated coconut. It was finished with a generous dollop of lush coconut cream. A fittingly sweet end to a fantastic Peranakan feast and I'll definitely be back for more at this inviting private dining venue.

Make reservations with uncle Raymond at ‪96187107 or alternatively, email his son at davidleongcwei@gmail.com

Taste: 4/5

Currently my favourite rendition, Ampang Kitchen's buah keluak fried rice ticks all the right boxes - the flavour of the fruit is at the forefront, suffusing every grain of smoky rice with a rich, nutty, earthiness. Eaten on its own it can get a little overwhelming, luckily chef Raymond recommended we have it together with a very refreshing banana flower salad which helped cut through the heaviness of the rice.

Taste: 4/5

The smoky, intoxicating aroma wafting from this bowl immediately took our breaths away. Brand new on Ampang Kitchen's lunch menu, chef Raymond brought the inspiration for this recipe back home all the way from Malacca. Thick, yellow, wok-fried noodles are doused in an ambrosial, slurp-worthy prawn stock before being topped with a mountain of plump, creamy oyster, Chinese parsley, fried shallots and crispy lardons. To call this an umami bomb would be an understatement, such was the intensity of its addictive deliciousness.

Taste: 5/5