Last weekend, we had a pleasure of dining during one of a many beautiful restaurants we have ever seen – Seri Nyonya of Hotel Equatorial Melaka. This desirable Peranakan grill is famous for a home baked Nyonya style-dishes, that is a initial in a 5-star hotel as distant as we am concerned.
The overwhelming and charming environment of Seri Nyonya also creates it a renouned venue for couples who wish to have a singular Peranakan themed wedding.
It was a full march plate and we were served a sum of 7 dishes, all hand-picked by a government to showcase a flawlessness of their menu.
We started off with ‘Sup Itik Tim‘ that is a contingency in any Peranakan meal. It’s fundamentally a soup prepared with preserved vegetables, green plum and steep meat. The transparent looking soup is comforting with a agreeably sharp though not tainted essence that unequivocally non-stop adult a appetite.
And what’s a Peranakan plate though Pie Tie? Easy to eat though wily to make, these ethereal morsels were decently crafted. We enjoyed a smashing contrariety of textures between a wet and delectable ‘Jiu Hu Char’ that sits in a thin, crispy cups.
Next up, ‘Ayam Buah Keluak‘ – duck baked in sharp savoury gravy with Kalimantan black nuts. This normal plate is an acquired ambience due to a sharp and sourish ambience that a nuts give.
Personally, we wasn’t unequivocally a fan of it, this is something that we possibly like or we don’t.
‘Ikan Gerang Assam‘ – instead of regulating a whole fish, fish fillets were used instead since they are weak and easier to eat generally for kids.
Compared to asam pedas (another identical and renouned internal favourite), a gravy is most thicker with a some-more offset brew of spiciness and acidity from a tamarind juice. It was tasty and went intensely good with rice.
My favourite plate of a night had to be a ‘Udang Lemak Nenas‘. This quintessential plate has everyhing we like in a bowl: vast tasty sea prawns, coconut formed gravy, spiciness and luscious sliced pineapples. There’s simply zero not to like about this classical that highlights a characterisitcs of Peranakan food – tangy, savoury and rich.
To finish a experience, there were also ‘Telur Dadar Cincaluk‘ (egg omelette with preserved krill) and ‘Kangkong Goreng Belacan‘. Honestly, we was awaiting a omelette to be utterly sharp due to a cincaluk though it was surprisingly fragrant. Similar to a Ayam Buah Keluak, cincaluk is also rather an acquired taste. Fortunately for me, we favourite it. we suspicion it done a ideal pairing with a gravy from a assam fish.
For dessert we had nothing other than Nyonya cendol, an icy provide that Melaka is famous for. Although it was exquisite to a hawker version, it was worthy for grill standard.
Seri Nyonya’s cendol emphasizes on a use of Gula Melaka for a abounding and heated flavour, though could use a heavier sip of santan for additional fragrance.
Asam Boi is a signature splash here and a mixture is done with red plum (to get a orangish-red colour) and longan. It’s unequivocally utterly overwhelming – lovely with a ideal multiple of honeyed and sour, good for quenching thirst.
Besides ala grant dishes, Nyonya character steamboat is also accessible here during RM70++ for 2 pax. You get to select between spicy, asam-like soup and transparent vegetarian soup for a prohibited pot. It’s a satisfactory cost deliberation it’s Equatorial, and we are removing mostly uninformed mixture such as prawns, sliced fish, squid, chicken, beef and yong tau fu and not processed food.
Seri Nyonya Peranakan Restaurant
3rd Floor, Hotel Equatorial Melaka
Bandar Hilir, 75000 Melaka
Tel: 06-282 8333