Update : The restaurant in Jupiter is already closed
Apart from South East Asia’s rich culture and tradition, Asian cuisines are getting more and more popular in the culinary circuit and is currently reputed as one of the tastiest food in the world. Magellan even visited Asia to search for spices but before he fell in love with Asia’s exotic gastronomic creations he first colonized the Philippine archipelago to gain more control.
When it comes to great tasting Asian Food, Malacca or Melaka in Malaysia is not an exception, this part of Malaysia’s colorful past explains why they have developed such wide variety of eclectic recipes. Their unique recipes are part of what we call now as Nonya Cuisine. Nonya cooking started when some Chinese traders married Malay natives in the Malaccan port, Since then, different kinds cooking were introduced where Chinese and Malay recipes were combined and improved to perfection.
Malacca Restaurant aims to provide authentic Malaysian food to people who already enjoyed Malaysian cuisine, as well as for those adventurous enough to try the unique taste of Malaysia.
Just like any other Asian cuisine, Malaysian recipes often use coconut milk, lemon grass, sugar, shrimp paste, fish paste and different types of chili. To an unfamiliar taste buds, Malaysian food is generally described as spicy, tangy, aromatic, herbal and sometimes sweet. Curry, which has a popular Indian dish has also evolved to be a staple dish in Malaysia.
I met Philip KC Ng – a warm and hospitable Malay who is one of the great minds behind this restaurant. Along with other pure-bred Malaysians who have settled in the country for a time already, they eventually decided to put up a Malaysian restaurant that would finally cater not only to their own natural palates but also to those of people willing to give an authentic Malaysian cuisine a try.
With that in mind, Malacca Restaurant was opened last December 2008. It is a dining place managed by Malaysians with a cooking workforce headed by Malaysians whose main aim is to provide nothing else but the best and authentic gastronomic delights Malaysia can offer.
Upon entering the restaurant, I could tell that its not just an ordinary restaurant pretending to serve specialty Malaysian cuisine. Seeing a century old wooden window from the Qing dynasty is not just jaw dropping, I feel that I was somehow transported to Malaysia through Malacca restaurant. I just love seeing antiques and cultural artifacts, it gave more character to the place.
Apart from the imported antique marble tables, an antique but working circa 1950’s rotary dial telephone can be used by their customers if they want to phone somebody. You will also amazed with their 80-year old pairs of Malay warrior kris which is also part of Malaccan historical past.
Before Philip arrived, we ordered Teh Tarik, a good tasting drink made from black tea and condensed milk which is part of the food and beverage heritage of Malaysia.
I liked their Barley with Lemon, unlike the one I have tasted in Kopi Roti, their version is thicker and definitely better than the latter. When Philip asked me what I want to order, I only ordered one dish, their Curry Laksa and the rest was Philips recommendation. Malacca’s Satay is actually good, compared to Penang Hill‘s version, its more delicious specially when dipped with their peanut based sauce.
I got to taste their best seller Malacca Fried Rice, it may look like an ordinary Yang Chow fried rice you normally see in Chowking but their version has real medium sized prawns that’s adds true flavor to the rice. They also served Roti, a crepe like bread which originated in India but the Malaysian version has a good tasting dip which is normally served with the roti.
Aside from my favorite Curry Laksa which has a delicious thick sauce and huge slice of tofu, I also tried their Beef Rendang. Unlike the Beef Rendang that I had in Wild Ginger a couple of days ago, their version doesn’t have sauce but it was spicy, tender and full of flavor.
The last food served was Penang Char Kueh Teow, I thought it was just the ordinary pancit that I’m used to but the Malaysian noodle dish is really really good. Unlike it’s local counterpart which is normally greasy, Penang Char Kueh Teow has less oil and is a tad bit spicy. This Malaysian specialty is made of thin and flat noodle made from rice and stir-fried with eggs, prawns and special seasonings.
Chef Mohammed Said is the official culinary consultant of the restaurant, he is one of Singapore’s most celebrated Chef who have cooked for celebrities like U2, Kenny Rogers and to some high rank sultan of Brunei.
Chef Mohammed Said’s job is to make sure that only original Malaysian blends, herbs, and spices will come together in every dish they concoct. Among the dishes they serve, best sellers include the Penang Char Keow Teow, Laksa, Prawn Mee, Nasi Lemak, Mee Goreng, Nasi Goreng, Roti Chenai, Rojak, Bak Kut The, Beef Rendang, Hainanese Chicken Rice and assorted curries of chicken and fish. Drinks and desserts, meanwhile, include The Tarik, Barley with Lemon, Soya Bean, Chendol, Ice Kachang and Pulut Hitam among many others.
The food served is currently cooked by a Filipino Chef but, Philip and the rest of the team are always checking the food to make sure that the quality is being maintained. On May 15, 2008, the restaurant started serving food that follows the Halal standard.
All spices are imported from Malaysia including the shrimp paste, curry powder, chili powder and gula Malacca while all the vegetables are grown organically in their private farm in Tagaytay.
If you want your taste buds virtually travel to the strait of Malacca to taste authentic Malaysian Cuisine, You don’t have to go that far… visit Malacca Restaurant in Makati and satisfy your hankering for authentic Malaysian food.
Tasting their food was such a wonderful acquaintance and indeed, It is truly an experience that is not to be missed.
Malacca Authentic Malaysian Cuisine
Ground Floor, Jupiter Place, 136 Jupiter St., Makati
Telephone: +632 8993587, 8954282