Uncle Boon's Cafe (Nanyang Cuisine)

A refreshing bowl of shaved ice topped with kidney beans, green rice flour jelly, coconut milk, and a generous drizzle of gula melaka. This dessert is a must-order! It’s incredibly delicious. Rich, creamy, and packed with coconut sweetness and savoury notes. The deep, complex flavour of the Gula Melaka adds a tastisfying, sweet-savoury depth that elevates the overall profile.

A warm cup of local milk tea to cozy up with. It leans toward the basic side, as the milk-to-tea ratio feels a bit off. The higher milk content overpowers the tea’s fragrance, though thankfully, there's no astringency.

This butter kaya toast stands out not for its kaya, but for the generous slab of butter that accompanies it. The kaya spread on this thin, crispy toast cooked over charcoal fire feels barely there, as if it's just been brushed on. But fuiyoh, the thick slab of butter is here to slap!

Sweet, light, fluffy turmeric rice sprinkled with shallots, served alongside small crispy keropok, sweet-tangy achar, and aromatic beef rendang. The beef rendang was decent, covering the basics but far from mind-blowing. It had some sweetness and complexity, leaving a lingering heat, but the texture was rather chewy and could be improved. While it’s less oily, which may suit health-conscious diners, the dish ultimately lacked the richness expected of a standout rendang.

This Nyonya laksa offers a choice of noodles—thick rice vermicelli, yellow noodles, bee hoon, or kueh tiao—alongside cucumber, bean sprouts, fish cake, tau pok, egg, and fresh prawns in a bowl of coconut milk-based laksa curry, finished with a sprinkle of laksa leaves. The curry itself is mild, homey, and comforting, but I found the texture slightly too watery, with a more subtle coconut flavour than expected. While Chef Boon’s rempah blend, with over ten carefully selected herbs and spices, does bring a pure, fragrant aroma, the broth could use a bit more depth and richness to achieve that full, creamy texture traditional laksa lovers might expect.

The spice level is mild, which makes it accessible for a broader audience, and the addition of cucumber adds a nice crunch and refreshing note. The prawns were exceptionally fresh and bouncy, adding a fantastic umami flavour to the bowl.

Situated in the heart of Taman Pelangi, Johor Bahru, join me for a meal at Uncle Boon’s Café and savour Nanyang cuisine cooked with love by Chef Boon.

Original Nyonya Laksa (RM 13.80)
This Nyonya laksa offers a choice of noodles—thick rice vermicelli, yellow noodles, bee hoon, or kueh tiao—alongside cucumber, bean sprouts, fish cake, tau pok, egg, and fresh prawns in a bowl of coconut milk-based laksa curry, finished with a sprinkle of laksa leaves. The curry itself is mild, homey, and comforting, but I found the texture slightly too watery, with a more subtle coconut flavour than expected. While Chef Boon’s rempah blend, with over ten carefully selected herbs and spices, does bring a pure, fragrant aroma, the broth could use a bit more depth and richness to achieve that full, creamy texture traditional laksa lovers might expect.
The spice level is mild, which makes it accessible for a broader audience, and the addition of cucumber adds a nice crunch and refreshing note. The prawns were exceptionally fresh and bouncy, adding a fantastic umami flavour to the bowl.

Nasi Kunyit with Beef Rendang (RM 15.80)
Sweet, light, fluffy turmeric rice sprinkled with shallots, served alongside small crispy keropok, sweet-tangy achar, and aromatic beef rendang. The beef rendang was decent, covering the basics but far from mind-blowing. It had some sweetness and complexity, leaving a lingering heat, but the texture was rather chewy and could be improved. While it’s less oily, which may suit health-conscious diners, the dish ultimately lacked the richness expected of a standout rendang.

Butter Kaya (RM 3)
This butter kaya toast stands out not for its kaya, but for the generous slab of butter that accompanies it. The kaya spread on this thin, crispy toast cooked over charcoal fire feels barely there, as if it's just been brushed on. But fuiyoh, the thick slab of butter is here to slap!

Teh (Hot)(RM 3.40)
A warm cup of local milk tea to cozy up with. It leans toward the basic side, as the milk-to-tea ratio feels a bit off. The higher milk content overpowers the tea’s fragrance, though thankfully, there's no astringency.

Cendol (RM 7.90)
A refreshing bowl of shaved ice topped with kidney beans, green rice flour jelly, coconut milk, and a generous drizzle of gula melaka. This dessert is a must-order! It’s incredibly delicious. Rich, creamy, and packed with coconut sweetness and savoury notes. The deep, complex flavour of the Gula Melaka adds a tastisfying, sweet-savoury depth that elevates the overall profile.

Music Credit:
晴朗南洋风味美食 by mehmehfoodventure
Music Generated by SunoAI
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🚩Uncle Boon's Cafe (Nanyang Cuisine), 52, Jalan Kuning, Taman Pelangi, 80400 Johor Bahru, Johor, Malaysia
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