When my friend, Charlene, a fellow “foodie,” first suggested we eat at “Amy’s” while visiting Malacca, I put it on my list.  Later, when she told me that it was Paranakan – and better than the Blue Ginger here in Singapore – it became a priority.   

Peranakan (pronounced “Per-AN-a-kan”) refers to descendants of early Chinese settlers, who came to Singapore and parts of the Malay peninsula, especially Malacca and Penang, and intermarried with local Malays.  The resulting cuisine is a wonderful blend of Chinese and Malay cooking.  In Malaysia, Paranakan men are called Baba and women Nyonya, and sometimes the cuisine is simply referred to as “Baba Nyonya.”

According to the menu, the founder of “Amy Heritage Nyonya Cuisine,” is Amy Koh, who began cooking as a young girl, taught by her grandparents and other family members.   Our waiter told us that she opened her restaurant – at the urging of her son – only upon retiring from her 33-year nursing career.  It was an instant success. (Photo: Amy’s parents)

Ms. Koh is now regularly featured in local cooking shows and has travelled to other countries, including Japan and the United Kingdom, to show off her talent as a chef.  She was invited to be guest chef at the United Nations, and more recently, she won the well-deserved award for best Paranakan restaurant in Malacca.

Amy was not there the day we arrived at her restaurant, but the elderly gentleman who greeted us was happy to talk about her attention to detail in the kitchen.  He made sure we knew that all her pastes and sauces were made with freshly ground ingredients and her cooking adhered to the principles of yin and yang.  When we didn’t order the house specialty, Sambal Jantung Pisang, a salad featuring banana blossoms in spicy coconut sauce, he convinced us of our grave error, and we agreed to add it to our order.

My family left Amy’s completely sated.  We agreed that if our only stop in Malacca was this small casual eatery, the trip would have been a success. 

In case you find yourself in this historic town, here are some of the dishes I recommend:

• Pie Tee – One of my favorite Paranakan dishes – shredded bamboo shoots and turnips garnished with shrimp in crispy little cups;


• Ikan Cili Garam – Deep-fried fish in a garlic-flavored chili sauce;


• Ayam Buah Keluak – Chicken in Nyonya spicy gravy with black nuts; and


• Amy’s Ayam Goreng – My daughter’s favorite, Nyonya fried chicken.

With this trip, I had planned to check Malacca off my list; however, thoughts of Amy’s linger and may just bring me back for a second indulgence.

Amy Heritage Nyonya Cuisine
75, Jalan Melaka Raya 24
Taman Melaka Raya
75000 Melaka

Tel.  06-286 8819
Reservations recommended.

Read about other food adventures at Wanderfood Wednesday.

 In December we visited Borneo, Malaysia.  A definite highlight of the trip was viewing the rare Rafflesia.  With a 36 inch (average) diameter, it is purported to be the largest flower in the world. The Rafflesia is perplexing: although technically a plant, it lacks chlorophyll and is incapable of photosynthesis. It is parasitic and appears to sit on the jungle floor, lacking a stem, leaves and roots.

I first became interested in this mysterious flower while living in London. The local newspaper reported that the largest flower in the world would be blooming for seven days in the Royal Botanical Garden. I was intrigued but put off by the long lines.

While in Singapore several years later, I again read about this elusive flower and for the first time saw a photograph of one blooming. The flower appeared savage – like something out of Little Shop of Horrors – with a concave center that looked as if it were poised and waiting to devour a small animal.

Rafflesia were discovered in 1818 in the Indonesian rain forest and named for the expedition’s leader, Sir Thomas Stanford Raffles. Our once in a lifetime viewing came when our guide at the lovely Kinabalu Park told us there was one in bloom and then asked if we would care to see it. We jumped at the opportunity. The life of a Rafflesia is fleeting and blooms are rare events. The plants generally grow for nine months, take 18 hours to open, bloom for seven days, and then die. The demise is dramatic and a dead flower resembles a small mound of glowing black embers.

You may see other great travel photos on DeliciousBaby’s Photo Friday.