Malacca Hunts 🇱🇷

We were roaming around Jonker street aimlessly in the sweathering heat and chanced upon a huge sign "Nyonya Chendol" which invited us in. We made this place our pit stop to rest and having a cool refreshing dessert makes it a whole lot better. Glad also that the chendol wasn't overwhelmingly sweet and syrupy!

This flavour of crab was given a thumbs up 👍🏻 in the menu so we had to try. Very similar to the typical chilli crab sauce Singapore has but this was on the tangy side as opposed to the sweeter types. Nonetheless, still tastes just as great paired with crispy fried man tous. The crabs were RM128 per kg and we gladly ordered 2 crabs (total weighing about 1.2kg). The other flavour we tried was the milk one, which I didn't enjoy becos the sauce had an unusual sour taste. But I had friends who very much enjoyed that so I guess to each his/her own!

We wanted the tze char at Tong Sheng but the queue when we arrived at 6pm scared us off, with online reviews saying the waiting time would be around 2 hours. Nope. ✋🏻 We googled for alternatives and this one was located just a 2 mins walk away, with a similarly looking cheesey bee hoon dish we wanted to try. Overall, this dish at Zhong Tai did not wow imo becos perhaps I was expecting more cheese? But it definitely seems the main focus is on the milky broth with a slightly hint of cheese infused. And anyway my personal preference is seafood-based broths vs milk-based ones. Can't compare with the one at TS though unfortunately. Good to try once but will not reorder!

We were strictly told to take one-bite so of cos we had to conform. But it makes sense to take only one bite else it will definitely create a mess. The filling was very flowy and liquid and very fragrant. Normally not a huge fan of durian-based snacks but I find the experience of stuffing the puffs into our mouths really fun (and of cos watching friends attempting them too 😂). If you don't like durian, you can try the yoghurt option for the experience too!

I was SO excited when I arrived; reached at 1040am (the place opens at 1030am) and I was greeted by a snaking queue in a stuffy and overcrowded house but I was glad to be a part of the jostling crowd. This place was like a mini factory. You grab the kuehs in trays and join the queue to make payment at the counter. While waiting you get to see the cooks preparing the kueh in the kitchen and you can order the warm, freshly made ones then. I had to try the famed Ondeh Ondeh and yup it was pretty mind blowing. I can't seem to find good ones in Singapore. There was loads more other interesting options to try and there wasn't much time to think so I ended up grabbing a whole bunch to bring back home. (No regrets 😌) A definite must-go place for authentic Nyonya Kuehs!

A must-visit for their 大包 and 糯米饭, seriously one of the best I've ever eaten. If you like salted egg stuff, you need to try their salted egg bao which look deceivingly mini but very flowy on the inside. I personally like their Char Siew bao too; the meat is sweeter and less-red vs Singapore's and I like that the meat isn't too fatty. I'd skip their unimpressive Siew Mai and Har Gow though, and their fried dim sum were nice but ordinary. Love the sheer amount of options (waiters bring trays and trays of food for you to make your selection which is an awesome way to be served imo 😍) and the very value-for-money prices.

Can't go wrong with this typical brunch staple. Poached eggs and smoked salmon combination, paired with a thick slice of tomato and aubergine, which is something more unusual and makes it slightly more difficult to cut through. Packed with a lot of flavour and covered with a generous amount of hollandaise sauce. Portion was pretty big too so definitely worth its price!

Pasta isn't my typical brunch order but thank goodness we ordered this because this was my favourite dish that morning, just cos of how well cooked and seasoned the pasta noodles were, and taking into consideration that I don't like duck. Perfectly al dente with a right amount of garlic and chilli seasoning to give it that sufficient amount of savoury kick. Also appreciate that apart from that one layer of skin, the duck meat wasn't too fatty. There was also a Char Siew option for a local twist if you are more daring to try.

This is a must visit cafe in Melaka if you are into cafes and that kinda thing. The Daily Fix scores on ambience, coffee and food, but you have to be sure to be there early else be prepared to have to wait. (They open at 830am and thankfully we were there at 840am cos the queue started forming at around 9am) We had to try to much raved Pandan Pancakes with Gula Melaka filling and I wasn't disappointed. The Pancakes weren't stuffed with filling so it wasn't overwhelming sweet but there was a small side of Gula Melaka sauce so you could have it at your preferred sweetness level! A must-try dessert brunch dish and great for sharing with a brunch of friends.

I've heard lots about Lok Lok and I love satay sauce so I was pretty excited to try this out despite all the scares about the generally unhygienic cooking method. (Turns out I was more bothered by the many houseflies instead). We queued for around 20-30 mins which wasn't too bad, and there was always staff who will be checking and stirring the satay pot. Taste-wise, the sauce wasn't what I had expected though; this was a lot more peppery than I would have preferred and I was hoping it was slightly sweeter and smoother.