Tan's Nyonya Food is a gem of a restaurant tucked away in the middle of Jalan Tun Tan Cheng Lock, across from a parking lot. The restaurant is located on the second floor, up a flight of stairs. Trust me, though it is a bit difficult to find, it is well worth it!
Nyonya food is a unique marriage of Chinese and Malay cuisine. The Baba-Nyonya are descendants of Chinese immigrants who first came to Melaka (and other Straits Settlements such as Penang and Singapore) during the time trade was frequent. These Chinese settlers married Malays and adopted Malay customs; as a result, the delicious blend of cuisines, now known as Nyonya, was born.
Prices in Tan's Nyonya Food were very reasonable--most dishes were well under US$6.00. The decor was warm, painted in a cheerful yellow, the walls adorned with figurines from all around the world.
My friend ordered a whole slew of dishes with flavors that danced on your tongue. Most were spicy, so be aware!
We had rojak, a type of salad which contained sliced cucumbers, mangoes, ground nuts, pineapples, sweet turnip, semi-hard bean curds, bean sprouts, sugar, and chillies--all topped with a special sauce. This sauce/paste was made from prawn paste, sugar, lime juice, and belacan (a dried grey-colour shrimp cake).
Also on the table was a noodle dish called mee siam. This consisted of rice vermicelli, shallots, dried chillies, sliced lemon grass, salted soyabeans, tamarind, coconut milk, bean sprouts, water convolvulus, chopped chives, and limes. The creaminess of the coconut milk balanced itself very well with the tanginess of the limes and tamarind. Add to it a bit of saltiness with the kick from the shallots, and you have one delectable dish that tests all of your tastes buds!
Next up was the famous Nyonya laksa. The laksa in Penang is different from the Nyonya laksa in Melaka as the Penang version has a prawn base which is supposedly sour, but the one in Meleka is rich and creamy due to a coconut base. Noodles floated amidst eggs, prawn, and bean sprouts. The flavors of shallots, garlic, curry, lemongrass, and tamarind tempered the rich coconut milk.
A side dish was fried tofu, called Nyonya tao gua. This tofu had cucumber and pineapple chunks mixed in a sweet chili sauce with a dash of black soy sauce. Chopped peanuts were garnished on top.
And finally, what would a meal be without dessert? And since we were in Melaka, we had to have cendol, a delicious, cold dessert with (what else?) a coconut base. Red beans, kidney beans, cincau (similar to grass jelly), and sweet corn, all sat in coconut milk with shaved ice and Gula Melaka (brown coconut sugar) piled on top.
Our fiery tongues from the spicy dishes were cooled off by the cendol. We left stuffed and satisfied.
by pinkants on August 21, 2006