Frying the Mama Nyonya Style

Located strategically along the famous straits is one factor to boost the pride of this oriental pearl of an island.
Besides the historical value, the different entries of influences and culture have borne the unique identity of Baba and Nyonya.
The fascinating part of an addition to our already varied society is the new culture and the cuisines introduced.

The cross culture of the Peranakan have introduced us to the unique Nyonya cooking styles

Sweet and sourish, the toss of little ikan bilis and sliced onions with the garnishing of the sauce was tantalising to your taste buds; to whet your appetite before the start of a meal


While you stare at your empty plate when waiting for the main dishes to be served


If you are ready to try new things, be prepared to be wowed by the simple stir-frying of this unique vegetable with the slightly spiced belacan with some eggs.

Served with shrimps, this vegetable which tasted like it came from a cross-breed of spinach and pea sprouts was a clear winner.


Choon Piah; rolled up like any normal popiah found in Penang, is lightly fried and served with home made special sauce



To have another side dish to crunch on, the prawn fritters would be a good choice to dip into the chili sauce

Deep fried and lightly battered, this is not to be brushed off as yet another plain prawn fritters that can be found along the roadside stalls.
It was not a piece of fried flour cake with 1-2 miserable prawns; but it was full with the little prawns and the flour layer was really thin.



A home-styled interior; it makes one feel at home when you are seated comfortably against the cushioned chairs, flipping pages of the magazines, and admiring the nice lights and old-fashioned photographs and framed articles on the wall.





With home-cooked chrysanthemum tea to accompany, who could say no to this distinctive nyonya food in home-cooked and motherly style?

Mama Nyonya that is, yet another gem of our Malaysian unique culture.