The Nonya cuisine had been around for over 500 years in the region. Largely is the migrant Chinese food culture melded with local flavours and style the yielded this rich cuisine. Popular dishes include Laksa, Ayam Buah Keluak, Kueh Pieti, and desserts like Kueh Salat. The Eurasian has a very interesting blend of flavours that hails naturally, from the West and the East. You will find dishes like Debal or Devil’s Curry, Feng, Semore, and even Sheperd’s Pie .
Eurasian / Peranakan / Nonya
Ampang Kitchen
39 Jalan Ampang (Map) https://www.theampangkitchen.com/ Whatsapp +65 9618 7107 for booking 10am – 10pm Mon & Tues
Former chartered accountant Raymond Leong gave it all up and put it all into his kitchen, post-retirement. He went to learn 74 dishes from a Penang master chef in 12 days for RM10,000 back in the day. His comfortable house in this affluent area now has a tok panjang (long table) to cater up to 10 people in a sitting. And his backyard kitchen is like any home created non-professional set-up, like a dad who loves to cook for his family. And that's how he treats his private diners and guests. He will fire up the little charcoal grill and heat up an unforgettable Satay Bohong (satay with no sauce dip), and some thoroughly homely Sambal Ayam Buah Keluak (sans shell) which is great over steamed rice. The Ter Tor (pig stomach) soup is fiercely peppery but tamed with dried seafood in the stock with shards of water chestnut and gingko nuts in the broth (beautifully rendered). His set omakase meal starts from $60 (lunch) and $100 (dinner). Prices may be adjusted seasonally. Advance bookings required.
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