Every state in Malaysia has its fair share of unique dishes - Malacca is no exception. The highlight of Malaccan cuisine is the unique fusion between Malay and Chinese food at Peranakan restaurants and coffee shops. On the subject of fusion cuisine, blogs tend to forget to mention Kristang cuisine. The Kristang are a Malaccan creole ethnic group of Portuguese and Malay descent who continue to celebrate festivals like the Feast of Saint Peter today! Being one of the most culturally diverse states in Malaysia, Malacca is a culinary rainbow that’s waiting to be explored!
Tip: head to the Portuguese Settlement/Perkampungan Portugis to get a taste of Malacca’s Kristang heritage.
Chicken Rice Balls
You’ve had chicken rice, but have you tried chicken rice that’s moulded into balls? It is believed that a woman who was struggling to make ends meet rolled chicken rice into balls for labourers at Malacca’s busy jetty. It was tasty - and most importantly - quick and easy to eat! The glistening chicken rice balls are an explosion of savoury flavours. It’s sacrilege to eat it without dipping it in the vinegar-based chilli sauce.
Where to try: Hoe Kee Chicken Rice
Nyonya Laksa
If you’ve only had Singapore laksa, it’s time to add another version to your repertoire! Nyonya laksa shares a few similarities with Singapore’s curry laksa in that it's a curry broth made with coconut milk and chicken stock unlike Penang’s purely seafood laksa. What sets Nyonya laksa apart is the more liberal use of shrimp and prawn, giving it more of a seafood taste. It’s a Malaccan speciality that you can’t miss!
Where to try: 486 Baba Low
Ayam Pongteh (Pongteh Chicken)
This is the meat and potatoes of Peranakan food - literally. This classic chicken stew is savoury yet mildly sweet. The recipe isn’t complicated and the key ingredients comprise fermented bean paste, dark soy sauce, and gula melaka (palm sugar). That, however, means that a good pongteh chicken really stands out. You’ll find pongteh chicken in any Peranakan restaurant in Malacca.
Where to try: Amy Heritage Nyonya Cuisine
Kari Debal (Devil’s Curry)
Devil’s curry is the poster child of Kristang cuisine; it happens to be the Kristang equivalent of a Christmas turkey! And yes, it tastes as menacing as the name sounds. While other Malaysian curry dishes tend to be creamier, kari debal is notably flavoured with vinegar which gives it a sharper taste. Other fragrant ingredients in kari debal that you don’t often see in curry dishes in the region include candlenuts, galangal, and mustard seed. You won’t find this Portuguese-Malay dish anywhere else, so try it while you’re here in Malacca!
Where to try: The Mansion, J&J Corner @ Portuguese Settlement
Ikan Bakar Portugis (Portuguese Baked Fish)
Another Kristang dish, this sweet and savoury dish emerged from the localisation of Portuguese flavours. You’ll notice the Malay inspiration from the use of shrimp paste in the sauce as opposed to a tomato-based sauce. It retains the Portuguese style of baking rather than barbecuing it (barbecuing is more common among local Malay stalls).
Where to try: J&J Corner @ Portuguese Settlement
Asam Pedas
Asam pedas is a Peranakan favourite. Typically paired with seafood, the sour notes from the tamarind juice goes well with the rich assortment of spices in the broth. It’s also typically topped with vegetables like okra and eggplants - what better way to get your five a day?
Where to try: Nyonya Makko Restaurant, Restoran Man Asam Pedas
Satay Celup
Ever feel like you needed more dipping sauce for your satay? You won’t be disappointed this time around because you’ll get to drench your satay in all the sauce you want. It’s quite similar to lok-lok where you dip raw or semi-cooked ingredients in a boiling broth. Although with satay celup, you dip it in an irresistible satay sauce that’s sweet and slightly spicy.
Where to try: Capitol Satay
Kuih Pai Tee
This is the cili padi of Peranakan food - small, but bursting with flavour. The shells are made with flour which are then deep-fried, giving it a crispy texture. A mixture of crisp vegetables and savoury prawns are then placed in the “bowl”. Eat it in a single bite for the best experience!
Where to try: Kocik Kitchen
Nyonya Cendol
Thought we were going to leave this out? A Malacca trip isn’t complete without a cool refreshing bowl of Nyonya cendol. The creaminess of coconut milk, the sweet and caramel-like flavour of gula melaka, topped with chewy rice flour jelly, what’s not to love? Nyonya cendol always comes with generous amounts of gula melaka - it is where the syrup gets its name, after all! There’s no better way to beat the heat than a cold bowl of cendol.
Where to try: Jonker 88, Madam Kiow Cendol
Nyonya Kuih
This is more of a catch-all for dessert kuihs; if we were to list all the kuihs, you’d be scrolling forever! The term kuih refers to traditional bite-sized snacks and desserts. There are a ton of Chinese and Malay kuihs, but in Malacca, the Peranakans are the king of the hill. Some of the best kuihs are onde-onde, glutinous rice balls sprinkled with shredded coconut; kuih koci, glutinous rice cakes stuffed with gula melaka; and pulut tekan, rice cake topped with coconut jam (kaya). Shops that sell kuih exclusively can be found across Malacca. You’ll also find kuih stalls in most coffee shops.
Where to try: Baba Charlie, Koh & Oon Nyonya Delight
