Returning to Simply Mel's to sample more mouthwatering marvels from its voluminous menu.
Vivid colors inform the vibrant flavors of Mel's recipes, embodied in onion-filled fritters that might leave some folks feeling stuffed at the very start of the meal.
Fish is favored here, with something new to try for each visit. Love the white pomfret simmered in sourish "singgang" curry, a lip-smacking way to enjoy this smooth fish.
Squid in Malaccan Portuguese Debel Curry, a tongue-scorching treat for chili-craving customers.
Mel scrapes out the savory black insides of 'buah keluak' to make a convenient prawn sambal, amazingly addictive but probably crazily calorie-loaded.
Seccu curry, another super-spicy one, this time with slices of tender beef.
Counter the creamy curries with nourishing soups, like this bowl with meatballs made of corned beef & chicken, supplemented with stewed carrots, cabbage, macaroni & potatoes, scented with cinnamon & cloves.
We love the name for this one, "foler sabola kung tao." Fundamentally a simple preparation of stir-fried spring onions with tau kwa bean curd in garlic sauce.
Auntie Mel's lovingly prepared food _ including assam prawns _ is a valentine to anyone who adores wholesome recipes handed down through generations of women who wanted to feed their families as best as they possibly could.
Kari Buah Keluak, a treat that KL's residents can finally enjoy regularly. These seeds of creamy "black gold" provide a pleasantly bitter nuttiness that complements both the chicken & the curry. Currently available here strictly on weekends, but expect it to be a daily fixture soon.
Karing-karing. Crispy dried threadfish, kinda like super-sized ikan bilis. Utterly addictive.
Don't diss the desserts. A familiar favorite: Sago Biji Gula Melaka, as great as it gets.
Cincaluk. An acquired taste, but thankfully, I learned to like this over 15 years ago, while I was still a teenager growing up in Malacca. This version ranks among the best I've had _ the shrimp tastes fresh despite being fermented, with clean, aromatic flavors that might confound customers who mainly recall pungently stinky cincaluk.
Roti Bakar with Mama Mercy's Kaya, another cherished family recipe that puts mass-produced, artificial-tasting versions of coconut-&-pandan jam to shame.
Cold calamansi juice for me, hot coffee for you.
Chicken pongteh. Auntie Mel wisely reminded us that no two families' interpretation of this black-bean-&-shallot stew ever tastes exactly the same. For the record, I prefer my grandmother's preparation (her sauce was sweeter and thicker, with mushier, melt-in-the-mouth potatoes), but the pork-free one here is lovely too.
Coconut-&-cinnamon-laced cakes. At first glance, these looked like leftovers from a humdrum "open house" festival spread, but they turned out to be light, fluffy and so very fragrant. We'd joyously munch on them every Christmas, Chinese New Year, Hari Raya & Deepavali.
Bubur pulut hitam. Boiled pudding that bowls us over whenever it's executed with finesse. This one landed on our table at the ideal temperature (hot, but less than scalding), brimming with reassuringly soft, sticky rice.
Surprise! The Last Polka supplies ice cream here! Fittingly enough, we had the Salted Gula Melaka flavor, filled with rich notes reminiscent of caramel.
This family-run restaurant furnishes a treasure trove of Malaccan food whipped up by Auntie Melba Nunis, a cheerful matriarch who acquired her passion and prowess for cooking by helping her own mother in the kitchen.
Nasi Lemak, the quintessential Malaysian dish that everyone appreciates. Mel's concoction, which comes with serai-laced chicken, is recommended for customers who relish a tangy twist, thanks to its tamarind-infused sambal
Back to sinful calories with Auntie Mel's "secret recipe" of a chocolate cake, indulgently creamy without being indecently saccharine. Beats KL's better-known Secret Recipe hands down.
This family-run restaurant furnishes a treasure trove of Malaccan food whipped up by Auntie Melba Nunis, a cheerful matriarch who acquired her passion and prowess for cooking by helping her own mother in the kitchen.
Devil Curry, a spicy dish, heavenly for some but hellishly fiery for our feeble tummies.
The Malacca Curry Laksa might work much better with a heap of cockles. But we enjoyed everything else in it _ especially the fish balls, which boast a rare homemade feel.
A little cup of fresh-cut fruits to momentarily slash the guilt factor.
This family-run restaurant furnishes a treasure trove of Malaccan food whipped up by Auntie Melba Nunis, a cheerful matriarch who acquired her passion and prowess for cooking by helping her own mother in the kitchen.
Paying homage to Auntie Mel's mom: Mama Mercy's pineapple & cucumber salad, tossed in sambal belacan. For now, this new outlet only offers a short list of items, though its permanent menu will eventually showcase a sweeping selection of Malaccan Portuguese & Peranakan fare.
Father knows best: Papa Vincent's fish cutlets, stuffed with saltwater fish & spring onions. Dense and moist; could almost pass off for crab cakes. There's a strong sense here of a cook who sincerely cares about her food and takes tremendous pride in it, allowing nothing that contains substandard ingredients or excessive oil, sodium or sugar.
Belacan chicken. Superbly savory, enhanced further by tasty condiments, including one that comprised pickled salted fish, chili & onions.
Simply Mel's has finally unveiled its full menu, featuring about 50 recipes to sample. Kids might enjoy the "macaroni boats" _ doughy delights topped with curry-spiced minced chicken. It's not potatoes & it's not quite pasta either, but it's a real pleasure
Threadfin (ikan senangin) in a galangal-&-coconut curry with pineapples, an aromatic fish concoction with tropical fruit overtones. Reminiscent of "gulai" recipes.
Soy limang terung: pan-fried aubergines in dense soy sauce gravy sauteed with onions & topped with chopped chili, spring onions & coriander leaves.
Sambal ikan binagre. Firm & fleshy black pomfret (bawal hitam), deep-fried in a richly tangy, thickly vinegary sambal.
Epuk-epuk, a Cristang cross between Malay curry puffs & Nyonya pai tee (top hats). Essentially shredded turnips, carrots, prawns & chicken wrapped in fluffy pastry. Faultlessly prepared, without a trace of excess grease.
Black is beautiful: succulent squid cooked in creamy, subtly spicy squid ink sambal.
Prawn petai sambal, with plenty of not-terribly-stinky beans. Also wonderfully executed, with the petai retaining an almost juicy crunch. No overcooking here.
