Melaka: Nancy’s Kitchen

Melaka, or Malacca, is a seaside city that was once an important port that facilitated trade between the east and the west. It is the historical centre of Malaysia, and my Malaysian friend described it as the birth of Malaysia.

Being a city where people of different countries converged, it’s cuisine is also displays this multicultural heritage. Peranakan cuisine, for example, is the food of Chinese traders who settled in Melaka and took local Malay wives. It is quite curry heavy and spicy, which I think, suits the climate.

Restoran Nyonya Nancy’s Kitchen

7 Jalan Hang Lekir

Nancy’s Kitchen is quite famous for Peranakan food. On both occasions we came, we had to wait for a table (although luckily, we did not have to wait for long). I also noticed that all the patrons were tourists, so don’t quite know where the locals go…

Popiah
Popiah – Steamed spring roll served with turnips, cucumber, fresh beans coriander leaf, eggs, garlic and other vegetables.
This is a signature dish, and the first time we went, they ran out by the time we were seated and were ready to order. The popiah was refreshing and light, but the turnips were a bit sweet. It’s also a big roll!
Top Hats - so named because of the shell it is served it resembles an inverted top hat. It has the exact same fillings as the popiah. The Mongolian likes it because the top hat shell is crunchy.
Top Hats – so named because of the shell it is served it resembles an inverted top hat. It has the exact same fillings as the popiah. The Mongolian likes it because the top hat shell is crunchy.
Assam prawns. It had big pieces of pineapple which added a further dimension to the sour and spicy soup. Such flavours are really good for the hot and humid weather. I liked mixing it into my rice.
Assam prawns – it had 4 big prawns and big pieces of juicy pineapple which added a further dimension to the sour and spicy soup. Such flavours are really good for the hot and humid weather. I liked mixing it into my rice.
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Duck – it was a bit sour and tasted a bit like the tamarind pork.
Fried rice
Fried rice
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L-R: Belacan water spinach, chicken with black nut, pork in tamarind, Nyonya fried noodles.

We liked the meat dishes in the above picture. The chicken with black nut had a rich, thick sauce, but it wasn’t spicy. Just visible in the photo is the black nut which you scoop out its dense, creamy black stuff inside and eat it with the chicken. The waiter described it as like a truffle – only in appearance.

Nyonya cendol
Nyonya cendol – shaved ice with gula melaka, coconut milk, red beans and green squiggle worms made from rice flour and pandan.
This was the best cendol that we had. The gula melaka is blended with the ice, which makes for even distribution and easy mixing of everything once served. It tasted creamier than the one we had at Jonker 88, too.
Dumplings 粽子
Dumplings 粽子 – This is a dessert, but it contains meat. I thought this was a bit strange and a rather heavy end to a meal.
Nancy's kitchen
Nancy’s kitchen
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Street view and the queue of tourists after 2pm.
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