The Tranquerah

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Kali pertama menjengah ke Restoran Baba dan Nyonya memang buat aku teruja. Hidangan pertama yang disediakan adalah Pai Tee. Kalau orang Melayu panggil popia la. Bezanya pai tee ni dihidangkan secara berasingan antara kulit dan intinya. So, kalau nak makan kenalah letak isinya sendiri. Boleh letak banyak mana yang kita suka!! Kulitnya yang rangup dan tak serap minyak. Memang sedap. Isinya pula ada lobak putih, cili merah yang diracik halus, telur goreng hancur dan daun ketumbar. Lepas tu l

Tranquerah refers to a road that most Malaccans know, but KL's food fans should soon be familiar with the word too, since it's now the name of a nice restaurant that offers Malaccan fare. Pai tee (top hat) with Nyonya fried chicken, available in tasting platters containing small servings of The Tranquerah's specialties. A cool concept for this sort of outlet. Tamarind prawn & ayam pongteh. The Tranquerah is intricately furnished _ a sight for sore eyes, with an abundance of attention to detail.

Tranquerah refers to a road that most Malaccans know, but KL's food fans should soon be familiar with the word too, since it's now the name of a nice restaurant that offers Malaccan fare. Complimentary crackers with a tomato-chili dip, wonderful for whetting the appetite. Udang masak lemak nenas & kerabu mangga. Celebrity chef Florence Tan, author of the book "Secrets of Nyonya Cooking," is responsible for The Tranquerah's menu, ensuring its food lives up to the standards of her three-decade cu

Tranquerah refers to a road that most Malaccans know, but KL's food fans should soon be familiar with the word too, since it's now the name of a nice restaurant that offers Malaccan fare. Ayam Sioh. Tender stewed chicken, marinated in tamarind pulp. Celebrity hunters, take note: actor Alan Yun has a stake in The Tranquerah, so he seems to hang out here often, happy to oblige customers who want to pose for photos with him. Itik tim, a flavor-packed duck soup with Chinese mustard veggies, sour

Tranquerah refers to a road that most Malaccans know, but KL's food fans should soon be familiar with the word too, since it's now the name of a nice restaurant that offers Malaccan fare. Ayam buah keluak. Following in the footsteps of Simply Mel's, here's another outlet in the Klang Valley where customers can savor this dish all year round, with no fewer than six big Indonesian black nuts in one hearty, tangy serving. We love it! Ikan masak kuah lada. Mackerel in a curry crammed with assam jaw

“Cucur Udang” or trickling shrimp in English at The Tranquerah is another must try starter. It will definitely open up our tasted buds. The Trickling Shrimps got the great combination with crispy outer skin and soft inner ingredient. The trickling shrimps are being cut into pieces before serving. Every single piece will consists of 1 piece of shrimp. It is great served warm with some chilli sauce.

Nyonya Stewed Chicken is being well marinated with soya sauce before stewed with dry chilli sauce. I personally felt that this was a fusion Nyonya Stewed Chicken. As it is served with a lot of half hard boiled eggs and fried tau kwa instead of braised potatoes. Maybe because it was a dry version. The stewed chicken served great with plain rice and lime juicy drink.

I love this Nyonya Chicken Curry as it reminded me of my mum’s home cooking. Curry leaves are used to infuse the chicken curry with the intense fragrance of the curry leaves. The curry is thick and tasty enough for me. The presentation of this dish also tempting as it comes in red orange colour. This chicken curry served well with nasi kunyit (turmeric sticky rice). Fragrant, creamy and tasty, thats how I would describe this dish. Very spicy too.

The Tranquerah serve pork-free dishes hence poultry dishes are the meat of the day on top of some fish dishes. I ordered the Chicken Meatball Soup. The floated meatball really tempting with bright meat color. The meatball is being cut into half before serving due to the huge size of meatball. Anyway, I did find the soup somewhat too salty though but the meatball taste just nice.It's important for meat balls to not feel too squishy, and have a solid feel to it without being too hard. Tranquerah d

Another famous seafood dish at The Tranquerah is the "Sotong Masak Lemak Nenas" or I shall translate it as the Pineapple Squid Curry Soup. The color of the soup was as good as the fabulous taste.With enough "lemak" in the soup, the squid dish was popular with each of us having a few helpings. The crushed pineapple works beautifully because the tiny pieces find their way into every spoonful. It was both spicy yet sweet and tasty. Do not go for this if you are scared of chili though.

After having some soup, I was served with another signature seafood dish which was the "Ikan Goreng Chili". It was a talapia fish which being deep fried until golden brown. The fish skin was so crispy. Tranquerah did a good job spicing up the fried talapia dish. The chili inside enhanced the overall taste of this dish. Lime was poured on top of the fish to bring some sourness to complement the spiciness taste.

I ended my meal at The Tranquerah with some really nice Nyonya desserts comprising of the "Ice Kacang, Bubur Cha Cha and Sago Gula Melaka". The "Bubur Cha Cha" got a colourful combination of cooked sweet potatoes of a variety of colours, yam or taro and sago. Sweetness was the theme for any dessert, and with generous doses of sweet Gula Melaka, these desserts were the perfect end to a nice lunch.

Personally, I loved the "Sambal Bendi" (Ladies Fingers). It was stir-fried with chef special belacan sambal. I always feel a good sambal bendi dish lies in its sambal, and here the sambal was really tasty with enough kick in the chili to wake up my taste buds. The sambal belacan mix contained dried prawns and belacan which was salty in itself. But taste fabulous when cooked with the ladies fingers.

The Tranquerah do serve Nyonya "Chap Chai" or in other words the Nyonya Mixed Stir-fried vegetables. There are shredded cabbages, carrot slices, wood ear fungus, mushrooms, dried beancurd sticks (tau kee) and dried shrimps and some glass noodles. Carrots and cabbages add a sweet note to this dish, while the mushrooms gives it a slight twist. The chap chai is garnished with some 'bawang' leaves. It was a bit too watery for my liking though, I prefer a drier version of this.

Nyonya Yee Sang -RM28 for small and RM 48 for large portionsKicking off with the traditional yee sang tossing, this round with a nyonya twist comprising of squid, raw salad, and jelly fish. The taste wasn't bad at all, really unique. As we tossed the yee sang as high as we could, for prosperity and longevity, I couldn't help but smile as this Chinese New Year dish does give out some really good vibes.Imagine having a blend of sweet, sour, salty taste in one dish. It was spicy too from the sauce