Straits-Chinese and Malay cooking built on spice pastes pounded by hand — candlenut, lemongrass, tamarind and slow charcoal fire. Every dish on this menu is photographed, so you order with your eyes the way you would at the table.
Nyonya cooking rewards patience — a single rendang carries sixteen spices and four unhurried hours. We picture every plate so nothing is left to guesswork.
Every dish is halal-friendly. No pork, no alcohol — only the candlenut-rich, spice-layered heart of the Peranakan kitchen.
Permulaan
Small Plates · To Begin
Charcoal Grill
Satay Ayam14
turmeric-marinated chicken skewers
Chicken steeped overnight in turmeric and lemongrass, charred over coconut-husk embers, served with a thick candlenut peanut sauce.
Gentle heat
Hand-Folded
Karipap9
flaky spiced curry puffs
Crimped pastry shells baked golden around curried potato and minced chicken, set against a sharp house achar pickle.
Gentle heat
Made to Order
Pangsit Goreng11
crisp fried prawn dumplings
Plump prawn and water-chestnut parcels fried to a shattering crunch, served with a bright sweet chilli-lime dip.
Gentle heat
Dari Wajan
From the Wok & Grill
Wok Hei
Kway Teow Goreng19
flame-tossed flat rice noodles
Broad rice noodles seared over a roaring flame with prawns, egg ribbons, beansprouts and garlic chives for a smoky finish.
Medium heat
Mee Goreng Mamak17
sambal-tossed yellow noodles
Yellow noodles wok-tossed in a sweet-spicy sambal with tomato, soft potato, fried tofu and tender greens.
Medium heat
Nasi Goreng Kampung18
village-style fried rice
Day-rested rice wok-fired with prawns and anchovy sambal, crowned with a runny fried egg and crisp shallots.
Medium heat
Charcoal Grill
Ayam Percik22
charcoal coconut chicken
Spatchcocked chicken grilled over embers and basted in a spice-layered coconut gravy, plated with fragrant herb rice.
Gentle heat
Kari & Rendang
The Kitchen's Signature Curries
Chef's Signature
Rendang Daging28
four-hour beef rendang
Beef shin simmered four hours in coconut milk and a sixteen-spice paste until dark, glossy and falling-tender.
Medium heat
Chef's Signature
Kari Ayam Nyonya24
candlenut-rich chicken curry
Free-range chicken braised in a candlenut and lemongrass curry, finished with coconut cream and toasted curry leaf.
Medium heat
Catch of the Day
Asam Pedas Ikan26
hot & sour tamarind fish
Day-boat fish poached in a tamarind-and-chilli broth, brightened with okra, tomato and shavings of torch ginger.
Bold heat
Kuah & Mee
Laksa & Noodle Soups
House Favourite
Curry Laksa19
coconut curry noodle bowl
Egg noodles bathed in a deep, spice-layered coconut curry broth with prawns, tofu puffs and a squeeze of lime.
Medium heat
Laksa Lemak20
creamy lemongrass chicken laksa
Rice noodles in a silken lemongrass-coconut broth with poached chicken, laksa leaf and a spoon of pickled chilli.
Medium heat
Wonton Mee16
springy noodles, prawn wontons
Springy egg noodles tossed in fragrant sesame oil with poached prawn wontons, house fishcake and a clear chicken broth.
Gentle heat
Sup Daging18
spiced beef brisket noodle soup
Brisket slow-simmered into a clove-and-star-anise broth, ladled over rice noodles with spring onion and fried garlic.
Gentle heat
Nasi
Heritage Rice Plates
Nasi Campur21
a tour of the kitchen on one plate
Steamed rice circled by beef rendang, sambal-wilted greens, sharp achar and a soft spiced egg — the cook's choice.
Medium heat
Nasi Briyani Ayam23
saffron briyani with braised chicken
Basmati layered with saffron and whole spices, crowned with spice-braised chicken, served with cool raita and dalca.
Gentle heat
By Reservation
Meja Tok Panjang
Ah-Ma's table — the heritage tasting menu
Eight courses guided through the Nyonya kitchen and turning with the season — from one-bite kueh to a long-simmered curry built around the chef's daily catch. Served the way a Peranakan feast should be: generous, unhurried, shared down the length of the table.
Three soft, glistening kueh scented with pandan and pooled with house-made gula melaka palm-sugar syrup.
Ais Krim Keladi8
house-churned taro ice cream
Slow-churned purple taro ice cream, nutty and smooth, finished with toasted coconut and a palm-sugar drizzle.
Coconut Shake7
the Malacca roadside classic
Young coconut flesh and water blended with its own ice cream into a cooling, lightly sweet roadside refresher.
A Place at the Long Table
Reserve a Table
The kitchen begins its spice pastes at dawn and seats are kept for those who plan ahead. Book a table for service, or claim a place at Ah-Ma's heritage tasting menu.
Charcoal Grill
Hand-Folded
Made to Order
