We love the decor and the tables are spaced just right to still have the restaurant buzz with the privacy. Especially with attentive service to boot!
Appertiser of keropok and the salted fish chilli (with lime) is super addictive. Second helpings are available. We suggest that you fight the temptation and save your stomach for the food.
Classic Penang Otah
This is not your usual otah. It is AMAZING. A little less spicy than the usual otah, very rich in coconut milk and the special blend of herbs and spices lends a special kick to the delicately steamed egg custard. The fish is served as one piece and it surprise surprise... tastes sweet! We love the mellow and yet explosion of tastes and simply can't stop at one mouth. (9/10)
I have to be honest. I am never a big fan of ngoh hiang even though I appreciate the effort spent in making these little delicacies. This version simply blew me away. Nice blend of meat with five spice, with enough chunky pieces, it is fried fantastically well. You don't just feel the crisp but also HEAR it as you bite down into it. Simply divine. Probably the first time I finished the whole ngoh hiang. (9.5/10)
Kueh Pie Tee
Well executed piece. Actual crab meat is used and the shredded sweet turnip has got good flavours and a good level of moisture. Enjoyable. (7/10)
Ikan Masak Merah (Cod Fillet in Red Chilli Sauce)
Expect it to be more sweet and sour than chilli. Nice chilli taste lingering as an aftertaste and the cod, being cod, is nice and fatty, and we really like the sournesss of the sauce that cuts really well with the fats. (8/10)
Rendang Sapi (Beef Rendang)
Slow cooked wagyu beef, rendang style. While we love the tenderness and flavours of the dish. This is a really good version of rendang, but we weren't too sure if it was necessary to use wagyu beef. We probably would not have guessed that it's wagyu (but probably would guess it's a good cut of the meat), so perhaps the quality grade of the cut is wasted because it is buried under the wonderful blend of spices. (7/10)
Ayam Buah Kelauk
And yes.... this is the mother of all Peranakan dishes. And this version is AWESOME. We love it for the very thick sauce and the whooooomp of flavours that was released in the mouth. You just can't have enough of this. Goes best with white rice. Have to taste it to believe it. Some chicken parts were a bit dry though but the thick sauce more than made up for it. (9.5/10)
Babi Pong Teh (Braised Pork Belly)
Not the usual braised pork that you may be expecting as soya bean paste is used. Nice and soft, melts in the mouth and again goes well with rice. Careful if you are watching your carbo intake, you will be tempted to break your quota. (7.5/10)
Chap Chye (Mixed Vegetables)
Good version of the chap chye as you would expect from a restaurant. Generous portions of shrimps and shitake mushrooms. (8/10)
Bubur Cha Cha
This deserves special mention. We were eager to taste the other listed desserts but this was great! Yam, sweet potatoes, sago (too little of it!) as we would expect. The banana is the game changer. Yes, banana. You heard right. The rich coconut milk and palm sugar brings the ooh-la-la to this very delightful version of a traditional dessert. A sweet ending to a very wonderful meal.
We had a mystery diner who went who lunch with a party of six about 3 weeks after our tastings. We are happy to announce that the quality of food is consistent and the average pricing for each person is $25.
Great food, sensible servings, superb ambience and very attentive staff. Double thumbs up from us.
Indocafe, the white house
35 Scotts Road
Opens 11am - 5pm, 6pm - 1030pm