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.
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.
