The Hidden Gems - Melacca Food Review Part 2

Nyonya Kuih – Ondeh-ondeh

We were on our way to the car park, when this simple and rundown-like shop caught our eye with the crowd that was standing outside. So we stopped to see what the hassle was about, yurns out that they were selling freshly made authentic ondeh-ondeh by Nyonya Babas. We asked if we could buy some, but they were so high on demand that they were sold out and we had to order and return later to collect them.

While waiting, I asked the man how they were made. He explained that you first have to roll the Gula Melaka into the glutinous rice dough, then you place them into the pot of boiling Pandan Leaves Water (picture below). Once they are ready, the dough balls will rise to the surface. Then, remove them from the heat and roll them into the salted grated coconut.

We managed to eat them fresh when it was still hot, tasting the chewiness and half-melted palm sugar that was oozing out. It was really a rare treat to find freshly made ones, cause usually its store bought and cold.

I also found out that Ondeh-ondeh, is actually “Onde-onde”, and also known as Buah Melaka by the Baba Nyonya-peranakan in Melaka, in Indonesia however it is called Klepon.

  

Final verdict: 8.5/10

Location: The first left turn, starting from the start of Jonker Street. (unfortunately I didn’t get down the name)

Capitol Satay Celup

Here’s the ultimate dish to try in Melacca. The one and only Satay Celup (satay fondue) in the whole of Malaysia (the original one of course). We were really lucky to have arrived a few minutes earlier before the restaurant was open and avoided the horrendous queue. The signs state that they open at 5pm (I heard it’s still open at 2am too), but in actual fact they open at 4.30pm, so I’d advice to be there around 4.10pm, or else the queue is pretty demoralizing and you might change your mind (like some I saw). We were second in line, and the restaurant was full within seconds.

      

So we were seated, and the soup base had to be placed in our stove, while it was coming to a boil, the satay sauce ingredients (above photo) have to be added into the soup, to make a thicker texture of the soon to be “sauce”. Normally, the satay sauce is made up of peanuts, sweet potato, sugar and chili. This however, couldn’t be too spicy nor too sweet, so it was a mild combination of both, but you still get the spicy yet sweet "peanuty" taste to it. Once it was ready, we were told to dig in.

You can head over to the self-service refrigerated counter, and pick any stick for only RM 0.90 (Approx SGD 0.40/EUR 0.20), but the other selection of plates, such as the Chinese sausages, Cheese stuffed tou-fu etc are a different price. Furthermore, if you are there at the right time, the boss would give each table an option of king prawns, mussels, scallops to each person at RM 0.90 as well! But you only get that one chance :p

It really is a different experience when your meat/vegetables, are dipped/cooked in satay sauce, my favourite were You Tiao, cockles, cheese sausages and Tao Pok!

After about 1.5 hours, and stuffing ourselves crazy, the bill was only RM 123 for 6 people, an average of RM20 per person (SGD 8/ EUR 5). Would definitely come back again if I drop by Melaka.

Final verdict: 9/10

Location: Capitol Satay Celup Restaurant, 41 Lorong Bukit Cina, 75100 Melaka, Malaysia
Tel: +606-2835508, +6012-2295505

Nadeje Mille Crepe Cakes

Nadeje Patisserie specializes in mille crêpe, a French cake made of many crêpe layers. “Mille” means “a thousand” in French, implying the many layers of crêpe used. My love for it was instantaneous! Since it’s actually a light cream base layered between the crepe, it literally melts in your mouth. You could even swallow it without chewing, I’m not kidding. It’s really heaven in your mouth, and you can even finish 2 cakes without hesitation.

We ordered 4 flavours: Original, Cheese, Tiramisu and Chocolate Strawberry. My personal favourite is cheese and original. I had Green Tea flavour to go (ice packs are provided at RM0.30), but I wasn’t much impressed by it as compared to the original flavour. The menu would also state which cakes had alcohol in them. Since the alcohol is not used for flavouring (you can’t taste it), I suspect it’s just used as an ingredient to keep the cake together.

Each cake is about RM9 – RM 10 (Approx SGD 4/ EUR 2.50), I think it’s slightly on the expensive side just based on the ingredients used, but you’re truly paying for the technique of making these exquisite cakes.

Final verdict: 9.5/10

Location: Either Melaka or Petaling Jaya

G-23,25 & 27 Jalan PM4, Plaza Mahkota, 75000 Malacca City, Malaysia.

B-01-01, Dataran 3 Two Square (Jalan 19/1, Seksyen 19), Petaling Jaya, Selangor 46300.