BiBiChik

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Ice cream sago was another dessert we ordered. I think the ice cream sago is just very normal and not worth trying for the second time. It was not excactly an iced cold dessert. The sago at the bottom with coconut milk is actually at room temperature. There were some diced fruits such as watermelon and jackfruits in it. The colorful jelly was just normal jelly. The top part is the vanilla ice cream

After a nice heavy meal, we like to order desserts to refresh our palate. This one here is the red ruby. The red ruby is the shaved ice dessert with water chestnuts and jackfruits. Mix the shaved ice and the maple syrup together and you will get a bowl of very ice cooling dessert. The waterchesnuts are crunchy and juicy. The jackfruits were aromatic and sweet. The shaved ice were cery smooth and sugar syrup was fragrant and sweet.

Assam geram prawns is also a good and famous nyonya dishes. The assam geram was indeed very tasty and flavorful. They were lots of spices in the assam geram that make it so flavorful. The prawns were not very big, but they were very fresh. Love the prawns that were coated with the assam geram. The juicy and succulent prawns in the spicy assam geram live up our appetite.

Honey sotong is another highly recommended dishes in the menu and yes, it did not disappoint. We were all loving this dish. The crispy golden brown honey sotong was very addictive. The light batter was nice without heavy flour. The batter was coated with some sweet honey sauce and sprinkled with white sesame seeds. Love the sotong that were very fresh and sweet.

Pai Tee is always a nice snacks we like to order while waiting for the main course to come. However, our pai tee took longer than it should. We were observing the staff preparing the pai tee near the pantry area. Perhaps he is a new guy, the way he prepare the pai tee was very inefficient. People always said, "the hardest part is the waiting". Yes, so when the pai tee finally came to our table, our excitement and appetite already went downhill. We felt that the pai tee was just normal, with some

Bibichik tofu was one of the highlighted dishes in the menu, so we place an order on it. The tofu is the japanese egg tofu whereby the taste alone is very nice and texture wise, very smooth. However, i can't really understand the sauce. The sauce was unimpressive and not memorable. The sauce was mild spicy, mild sweet and mild savory. Lots of spring onions, crushed peanuts on top of the tofu.

This dish is highly recommended by the waiter and so we ordered it. We hardly come across a restaurant that serves deep fried brinjals. I must say that all of like this dish very much. Since the brinjal is deep fried and not cooked like the usual styles, we don't find the brinjal oily at all. If brinjal is stir fried, baked or pan fried, it will usually be oily. However, the deep fried brinjal has a crusty skin yet soft texture inside, without being oily.Very good indeed.

We actually wanted to order Perut Ikan, however, the staff inform us that they have discontinued serving Perut Ikan. In order to subsittute a dish with lots of sauce or gravy, we decided to order the ayam ponteh. Ayam ponteh is a traditional melaka food, using a black color fruit extracts to cook it. therefore the color of the dish is very dark. This sauce will taste slightly sweet as there were sugar cane in it. I quite like this version of ayam ponteh, i love the consistency of the sauce, not

One of Adam's favourites and a must-have each time we're there, is the Pongteh Chicken (RM 15). The chicken is always nicely braised till very soft in a taucheow sauce that is both sweet and rich, probably due to the sugar cane in this dish that's being used. Besides chicken, there's also mushroom, ear fungus, potatoes in this dish, all very well-cooked till the sweet flavours have been thoroughly absorbed. It's home-cooked satisfaction in a claypot and the sauce and meat goes great with piping

To even out our meat consumption meat, we pick some greens and I always lean towards this common dish in I daresay almost every Chinese stir-fry restaurant. The Kangkong Sambal Belacan (RM 8) is a simple dish done well. The crisp stalks and soft leaves of the kangkong was fried with fragrant belacan and complimented the rest of our dishes well, with the salty and spicy flavours balancing out the sweetness from the rest of our dishes.Another favourite of mine here is the Crispy Brinjal (RM 10). I

BiBiChik has been around for awhile now and although the row of shops it's located at is quiet at night (with parking aplenty), half or more of the restaurant will usually be nicely filled up on lazy weeknights.I've been here one or two times with my family but for some reason or other, we don't usually think of Nyonya food when looking for some place to dine because we usually take up a lot of space (think 15 pax). BiBiChik isn't like the usual family Chinese restaurant, with their biggest tabl

The restaurant is a cozy little place for dining.Sambal brinjals. The brinjals were thick and big pieces coated with sambal. However, this dish was too oily and the sambal was not so fragrant.Chicken ponteh. It was served hot in a claypot with massive amount of gravy to go with the rice. Luckily this dish does not disappoint. The herbs flavour was strong, the gravy was sweet, but the chicken was too tough.

Sago Melaka came with a huge portion of sago. This version does not have shave ice, it was served chilled. The sweetness was just nicely controlled, not being overwhelmed by the gula Melaka (coconut sugar). Cendol (greenish jelly) was served with huge amount of shave ice. This was very sweet as the whole shave ice was covered with coconut milk and gula melaka. The cendol was soft.

Pie Tee (or Top Hats). Half a dozen of pie tee cases were filled with ingredients such as sengkuang and carrots. The pie tee cases were not oily and were crispy. The fillings were good but the chilli was not up to par. The chilli tasted like KFC Thai Chilli sauce, which doesn’t suit pie tee. Luckily the chilli was placed on top of a coriander leaf, so it was easy for me to remove the chilli.