Kuih – these are Malay or Nyonya sweets. They are normally rice flour based with coconut milk, steamed or baked and are very colourful. Some contain glutinous rice, palm sugar and additional flavours are derived from natural sources such as pandan leaves.
Where to try: The stall on Jalan Jones, off Jalan Kelawei, has an array of Malay kuih. As for Nyonya kuih, you can go to Moh Teng Pheow on Jalan Masjid, off Lebuh Chulia.
As you would have guessed by now, there are quite a few different types of cuisines when it comes to Chinese food. It all depends on which part of China from which they had migrated. The Nyonya flavours are a step up and they are birthed from the collision of Chinese and Malay cultures. The result is a dilution of both original flavours into something quite unique that marries rich robust spices with the faint opulence of slow cooking. The dishes such as pork in cincalok, ponteh chicken, assam fish and otak-otak exude unpretentious yet dignified flavours with a lingering finish on the palate.
Where to try: Mama’s on Lorong Abu Siti, Perut Rumah on Jalan Bawasah, Ivy’s Nyonya Cuisine on Jalan Chow Thye, Winn’s Café on Jalan Irrawady, Nyonya Breeze Desire at Straits Quay and the list goes on.