Kedai Makanan & Minuman Wantan Mee - 40, Jalan Tun Tan Cheng Lock (Heeren St.).
This popular dish has an apparent difference. It is prepared with a big blob of vermillion red chilli sauce that goes on the plate before anything else. This vinegarish chilly sauce gives noodle a distinctive Malaccan flavor.
Hing Loong Taiwanese Noodle, No. 11-J, Jalan Bachang.
Fresh noodles made in a secret recipe, serviced with choice of stewed beef, pork ribs, pig s trotters or minced chicken.
Teo Heng at Wang Food Court, next to Grand Continental Hotel
This noodle dish is only found in Malacca. It is noodles with an assortment of fish derived toppings such as fish balls and fish cake slices, seasoned with dark soy sauce and chilli sauce.
Restaurant Ming Huat (shop opposite turning to the Portuguese Settlement).
The fusion of noodles is the result of marrying (kahwin) mee rebus with Indian rojak. The result is an explosion of sweet, sour and spicy, enriched with curry powder and crushed peanuts. The concoction consist of noodles, bean curd, potatoes, boiled egg and crunch fritters, onion crisps, raw cucumber and yam bean. Don’t forget to eat it the Malaccan way – with a dash of vinegar and kicap manis.
Hainanese Chicken Rice Balls
Hoe Kee Chicken Rice Shop (next to old Chung Kiaw Bank), 4, Jalan Hang Jebat (Jonker St).
This is a Malaccan specialty. Rice boiled in chicken stock and some chicken oil and salt, flavoured with ginger, garlic and shallot and make into rice balls then served with boiled chicken pieces and garnished with cucumber and spring onion, and chilli sauce.
BBQ Pork Rice
Bunga Raya Lane (first sta l, day only, at night, the Fried Oyster man takes over).
Charcoal roasted meat that is golden-crusted, crispy, tender and juicy, tasting of sticky sweet caramel, aromatic and full of flavour. Served with white rice and side dishes such as kangkung, tofu, egg, dried meat and Chinese sausages.
Nyonya Cendol : No 1 Kopitiam (across from Hoe Kee Chicken RiceShop). Jalan Hang Jebat (Jonker St).
This traditional Nyonya cendol is made of homemade jade-green cendol that is absolutely creamy, with aromatic palm sugar syrup.
Clock Tower Cendol : Stall opposite the Clock Tower.
This Indian style cendol is typically pale green in colour and not as creamy rich as the Nyonya version. Mashed red beans is optional.
Tai Chong Hygenic Ice Cafe 39, 42G & H, Jalan Bunga Raya.
A trip to town is not complete without popping by for a bowl of syrup and palm sugar-drench ais kacang or homemade vanilla icecream with peach slices.
Ming Chong Hygenic Ice Cafe 43, Jalan Bunga Raya
(directly opposite Tai Chong).
Used to be popular for its Pak Poh Ice (similar to ice kacang) and ice balls, the menu and ice shaver have not been replacedsince 1928. Rojak is a specialty here. Malaccan-style rojak tosses together bean sprouts, kangkung, tofu puffs and shreddedyambean with a dressing of crushed peanuts and prawn paste.
Jalan Tengkera (opposite ACS / Wesley Church).
A Nyonya dessert in danger of extinction is like a sweet noodle made of rice, tapioca and wheat flour shaped comes in pink and white served with ice and light syrup. Can also add black jelly or read beans and palm sugar syrup.
Capitol Satay Celup, 41, Lorong Bukit Cina.
Satay celup or satay steamboat only found in Malacca, are assortment of raw and semi-cookedseafood, meat and vegetables on skewers that are dunked into a boiling pot of water and eaten withsauce that is similar to the ubiquitious satay sauce but has different ingredients. Though Jalan Ong Kim Wee abounds with many satay celup shops but this place is said to be the best, as the sauceis thick and aromatic.
Hainanese Pork Satay
Ngah Satay (opposite the three-storey flats in Bukit Baru).
For halal Malay-style satay, this is the place to go. This satay is well marinated that it is good without its sauce.
Bibik Neo Nyonya Restaurant,
No. 6, Ground Floor, Jalan Merdeka, Taman Melaka Raya.
The restaurant has been in operation since 1995 and is owned by a husband-wife team, Henry & Marcia Tan. BBN prepares and servies some authentic 'truly home-cooked food' such as Buah Keluak ayam, Udang Lemak Nanas, Cincalok omelette, Deepfried fish with cili, home made otak otak and many others to satisfy your tastebuds. You can specially order 'Nasi Kemuli" the traditional Nyonya rice served during auspicious occasions e.g. weddings and birthdays.
Restaurant, Taman Melaka Raya
Savour the authentic flavour of Nyonya (Straits Chinese) cuisine which combines Chinese and Malay culinary influences.
Ole Sayang Restaurant, 199 Taman Melaka Raya
Savour the authentic flavour of Peranakan (Straits Chinese) cuisine, a mixture of Chinese and Malay gastronomic influences. This is a family business known for its laid-back hospitality. Photographs of the owners' ancestors adorn the walls. Favourite dishes include tau hu goreng, udang masak lemak nenas (prawns with pineapple in coconut sauce), Itek Tim (Salted vegetable duck soup), kangkong belacan (green leafy vegetable fried in shrimp paste). Fruit juices, soft drinks, tea and coffee will quaff your thirst.
Medan Ikan Bakar Umbai / Pernu.
From town, take the road from Ujong Pasir to Padang Temu. At the end of Padang Temu, turn right and follow the road for the next few kilometers. There is a big signboard just before the turning into the jetty (turn right in front of Esso petrol kiosk). This place consists of a row of shops located next to the jetty to Pulau Besar. Choose any one that catches your fancy. Make your selection from various kinds of local fish, shellfish, crab, squid and prawn and decide how you want them cooked – apart from shellfish that is fried with chilli paste, most seafood and simply grilled over open charcoal. Grilled otak-otak and nasi lemak is also available here.
Warung Kuih Kampung, 202, Jalan Ujong Pasir, (opposite
the Police HQ)
You can get a variety of kuih and dishes (more than 30) from binka to kuih koci to ondeh-ondeh, popiah, nasi lemak bungkus, nasi kunyit, kway teow goring, kuih keria and more.
Warung Kuih Keria Haji Jalil (small stall in Limbongan,
The plump and luscious kuih keria, a local doughnut made of potato and flour that is deep fried and plunged in hot melted palm sugar for a caramelized effect is especially good here. You can also try out the kuih rengas, fried bananas and fried sweet potatoes.
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