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2015-09-20 565 views
The Tranquerah had been a new discovery for my friends and I. It was unfortunate that we only found the place very much after lunch as there were many things on the menu which caught our eye. But we were too full from lunch and was only looking for a nibble - also wanted some nice desserts.Since this was a traditional nyonya style cuisine, the only choice we had were local kind of desserts which I was not that against honestly.Since the weather was blazing hot, we decided to try the Cendol and p
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The Tranquerah had been a new discovery for my friends and I. It was unfortunate that we only found the place very much after lunch as there were many things on the menu which caught our eye. But we were too full from lunch and was only looking for a nibble - also wanted some nice desserts.

Since this was a traditional nyonya style cuisine, the only choice we had were local kind of desserts which I was not that against honestly.
Cendol
RM6.9
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Since the weather was blazing hot, we decided to try the Cendol and priced at Rm6.90 is a little steep for something where we can usually get for about Rm2 or Rm3. But I guess when you take the interior decor into account and their air conditioning then it's alright - plus it was a good portion size too although a little less on the actual cendol slithers. 
Sago Gula Melaka
RM4.9
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Another thing that caught my attention was their Gula Melaka Sago and it was the first thing that I wanted to try. It's oddly not too sweet but a little heavy on the santan and the sago were nicely chewy which is to my liking.

Though after a few mouthful of this, I could no longer try anymore as the coconut cream was a little too cloying. Even if the combination did taste pretty good.
Mangga Kerabu
RM18
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Me being someone that needs something savoury to nibble on, ordered the Mango Kerabu salad priced at Rm18.00. This was disappointing especially considering the price - the portion was small and lacked any sort of sour or spicy kick that is usually associated with this salad. 
Pai Tee
RM1.5
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Something else that was a must try on the menu was their Pai Tee. It's a very cute snack that resembles a popiah, only it's shell is shaped like an overturned top hat. Tranquerah makes this very well as the filling is nicely seasoned ad has a good crunch to it on top of many different kinds of flavours. And priced at Rm1.50 each, it was pretty good of an offer.

There's many other dishes on the menu that sounds very tradition peranakan which is something I have yet to have a chance to try. So we will definitely be back here to try all of those. 
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Sago Gula Melaka
RM 4.9
  • Cendol
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2013-06-03 305 views
The Cincaluk Platter consist of squid, prawn, and chicken marinated with cincaluk (made of fermented small shrimps or krill) and are deep fried until crispy brown. It was a dish that I think if those who couldn't take cincaluk may not like this dish even though it is a pretty safe (fried) food. Personally I find the platter is slightly too salty to my preference but that can be explain as cincaluk itself is heavy in flavor.One of the specialty dish here at Tranquerah would definitely its dish us
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The Cincaluk Platter consist of squid, prawn, and chicken marinated with cincaluk (made of fermented small shrimps or krill) and are deep fried until crispy brown. It was a dish that I think if those who couldn't take cincaluk may not like this dish even though it is a pretty safe (fried) food. Personally I find the platter is slightly too salty to my preference but that can be explain as cincaluk itself is heavy in flavor.
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One of the specialty dish here at Tranquerah would definitely its dish using Keluak as the ingredient. You can't get such dish elsewhere and Keluak lover should really come forward to try it out. It was however my first time trying out Keluak and I couldn't really taste the Keluak (or maybe I don't know what it taste like). The Stir Fried Sweet Potato is not spicy too according to my preference but the vegetable is very well cooked.
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One of Tranquerah signature dish would be Ayam Ponteh which has a thick aromatic gravy and rich in flavor. The chicken, potato, and mushroom is well cook and the chicken is moist and tender, the way a good chicken should be.
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The Tenggiri is also one of my favor dish that night. The fish was fried till perfection where the outer layer is crispy and crunch leaving the inner meat succulent. It is good all by itself but the sauces that come with it actually enhance the flavor of the dish to next level.
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Keluak Bendi is yet another dish that is made using Buah Keluak, a popular ingredient famous among the peranakan community. The reason why not many restaurant that uses this is because it required a lot of time and effort just to make the Keluak edible. The steam bendi is topped with specially made keluak sambal which again I didn't feel the presence of spiciness
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2013-05-30 214 views
Join the MakanVenture that day. It was a great dining experience as I get to learn more about Nyonya foods. Previously I only know Nyonya is very good in making kuih but today I even get to taste their staple foods.Restaurant's owner introduce us "buah keluak" and you can find some of their dishes in the menu are cook with it. Not only that, she explain to us the process to clean the buah till it can be use to make it into a dish. Impressed me was the ladies fingers with buah keluak. On top (bua
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Join the MakanVenture that day. It was a great dining experience as I get to learn more about Nyonya foods. Previously I only know Nyonya is very good in making kuih but today I even get to taste their staple foods.

Restaurant's owner introduce us "buah keluak" and you can find some of their dishes in the menu are cook with it. Not only that, she explain to us the process to clean the buah till it can be use to make it into a dish.

Impressed me was the ladies fingers with buah keluak. On top (buah keluak) of the ladies finger is black in color. Firstly, the combination of the colors really sharp, green and black.
The texture of the buah keluak just like avocado. The chef make it taste abit salty, totally mix so well with the ladies fingers which are tasteless.

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2013-05-28 125 views
Ikan Goreng Cili TenggiriAside from the meaty fare, we also get to try their fresh catch, Ikan Tenggiri, which is fried with chillies. To our utmost surprise, the topping of the generous chillies is very toothsome and none of them actually holds the spicy and hot attribute. For a person like me who can’t take chilli padi, this is definitely very good to go and most welcomed. It’s fragrant and full of minced shallots, that when eaten with the fried fish, is really awesome. I think the fish is jus
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Ikan Goreng Cili Tenggiri

Aside from the meaty fare, we also get to try their fresh catch, Ikan Tenggiri, which is fried with chillies. To our utmost surprise, the topping of the generous chillies is very toothsome and none of them actually holds the spicy and hot attribute. For a person like me who can’t take chilli padi, this is definitely very good to go and most welcomed. It’s fragrant and full of minced shallots, that when eaten with the fried fish, is really awesome. I think the fish is just being plainly fried so that it retained its natural sweetness, and then paired with this tasty chilli topping. Slurps!
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2013-05-28 90 views
Special SambalI would really give special thumbs up for this sambal from Tranquerah. It’s very aromatic and appetizing, and most importantly not spicy at all! It is rich is minced shallots, evenly blend in well with other ingredients such as cincaluk, that represents the Peranakan flovouful cuisine. This sambal is best recommended to be taken with Ayam Pongteh as it’s said to heighten up the overall flavor. Yum !
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Special Sambal

I would really give special thumbs up for this sambal from Tranquerah. It’s very aromatic and appetizing, and most importantly not spicy at all! It is rich is minced shallots, evenly blend in well with other ingredients such as cincaluk, that represents the Peranakan flovouful cuisine. This sambal is best recommended to be taken with Ayam Pongteh as it’s said to heighten up the overall flavor. Yum !
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Stir-fried Sweet Potato Leaves with Sambal KeluakComes to one of my favourite vegetable, Sweet Potatoes Leaves, which are stir-fried with the special ingredient, buah keluak, mixed with the inhouse sambal. The greens is fresh and smooth, even when mixed with the black-colored keluak paste. In this menu, one gets to taste the mild saltiness of it, which is also its uniqueness
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Stir-fried Sweet Potato Leaves with Sambal Keluak

Comes to one of my favourite vegetable, Sweet Potatoes Leaves, which are stir-fried with the special ingredient, buah keluak, mixed with the inhouse sambal. The greens is fresh and smooth, even when mixed with the black-colored keluak paste. In this menu, one gets to taste the mild saltiness of it, which is also its uniqueness
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2013-05-28 28 views
Buah KeluakThis buah Keluak or known by its scientific name, Pangium edule, it’s pretty unique by itself. Actually after we tried it are we told that this fruit is poisonous if consumed without proper and prior preparation, as informed by Stephanie. That chicken us out! Haha. But worry not, the fruits have earlier be treated by soaking in in water for 10 days before it is edible after fermentation. Else, it’s actually in powdery form if its hard shell got broken up. This fruit which is said to
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Buah Keluak

This buah Keluak or known by its scientific name, Pangium edule, it’s pretty unique by itself. Actually after we tried it are we told that this fruit is poisonous if consumed without proper and prior preparation, as informed by Stephanie. That chicken us out! Haha. But worry not, the fruits have earlier be treated by soaking in in water for 10 days before it is edible after fermentation. Else, it’s actually in powdery form if its hard shell got broken up. This fruit which is said to be originating from Indonesia has really opened up my eyes indeed.
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2013-05-28 33 views
Keluak BendiComes to a much more healthier fare which is this steamed Lady’s Fingers topped with special unique ingredients The bold black color might appears to be bit intimidating to some, but not the adventurous of me At first glance, it does look amusing like caviar to me, which is of course, impossible, hehe. When tasted, it feels like eating preserved black beans but later only do I find out that it’s actually buah Keluak or by its scientific name, Pangium edule. I would say it’s pretty
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Keluak Bendi

Comes to a much more healthier fare which is this steamed Lady’s Fingers topped with special unique ingredients
The bold black color might appears to be bit intimidating to some, but not the adventurous of me
At first glance, it does look amusing like caviar to me, which is of course, impossible, hehe. When tasted, it feels like eating preserved black beans but later only do I find out that it’s actually buah Keluak or by its scientific name, Pangium edule. I would say it’s pretty unique and this is the first time I meet it, albeit an acquired taste definitely, but still goes well with the soft steamed Lady’s Fingers. It’s not spicy nor bitter, and you just got to taste it to find out yourself
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2013-05-28 35 views
Ayam PongtehComes to the signature dish of Nyonya cusines, Ayam Pongteh. I have always curious about this dish for it looks familiar to me as the normal soya chicken that my mom usually cooks at home. Am glad to have sort of tame the ‘cat’ in me, and so able to find out the distinctive value between this both. This Peranakan style has actually made this fare much more savory with the meat is tender enough to be just flaked off that way. I think they must have cooked and boiled the poultry for so
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Ayam Pongteh

Comes to the signature dish of Nyonya cusines, Ayam Pongteh. I have always curious about this dish for it looks familiar to me as the normal soya chicken that my mom usually cooks at home. Am glad to have sort of tame the ‘cat’ in me, and so able to find out the distinctive value between this both. This Peranakan style has actually made this fare much more savory with the meat is tender enough to be just flaked off that way. I think they must have cooked and boiled the poultry for some time, together with mushrooms and my favorite potatoes! They are indeed very soft and delectable. Only that it could be bit oily at times. Other than that, it’s a nice dish to go along with a plate of white rice, infusing the gist of the rich gravy.
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2013-05-28 32 views
Cincaluk PlatterThis plate is one special fried platter that is not the usual one you seen. The special ingredient lies in their coating of using cincaluk to enhance the natural flavor of the seafood. Cincaluk as we know, is a preserved baby shrimps which bears a unique taste and can be quite salty if taken in large quantity. And so, these finger food is breaded with a just appropriate amount of cincaluk before deep dried and served. We have fried squids, prawns and I enjoy the chicken wings the
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Cincaluk Platter

This plate is one special fried platter that is not the usual one you seen. The special ingredient lies in their coating of using cincaluk to enhance the natural flavor of the seafood. Cincaluk as we know, is a preserved baby shrimps which bears a unique taste and can be quite salty if taken in large quantity. And so, these finger food is breaded with a just appropriate amount of cincaluk before deep dried and served. We have fried squids, prawns and I enjoy the chicken wings the most
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2013-05-28 29 views
Pai TeeThis is one popular Nyonya appetizer that is no longer stranger to the local folks here. It might seems synonym, but if paid close attention, you would see it’s bit special. The lightly and crispily fried biscuit cup by Tranquerah is much more pretty as it’s made with a floral shape on the top, with a decent hollow space to be filled up with the tangy ingredients. We are lucky enough to have the chef to demonstrate to us how to make our own Pai Tee properly, hehe. There are ingredients l
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Pai Tee

This is one popular Nyonya appetizer that is no longer stranger to the local folks here. It might seems synonym, but if paid close attention, you would see it’s bit special. The lightly and crispily fried biscuit cup by Tranquerah is much more pretty as it’s made with a floral shape on the top, with a decent hollow space to be filled up with the tangy ingredients. We are lucky enough to have the chef to demonstrate to us how to make our own Pai Tee properly, hehe. There are ingredients like boiled turnips, chopped omelets, chllies, scallions and its special dipping sauce. The snack is really crispy and addictive, even ladies could easily clean up at least 2 cups!
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2013-05-28 50 views
TranquerahTranquerah is one of a kind and unique eatery, rich in cultures, that is nestling humbly at Red Carpet Avenue Encorp Strand, Kota Damansara. One instantly feels at home upon stepping in the restaurant which is adorned nostalgically with wooden and steel elements that signify Malacca Nyonya Peranakan.This restaurant is operated by a friendly lady who goes by the lovely name; Stephanie, who also happen to be sister-in-law of the famous chef, Florence Tan. Needless to say, much of the m
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Tranquerah
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Tranquerah is one of a kind and unique eatery, rich in cultures, that is nestling humbly at Red Carpet Avenue Encorp Strand, Kota Damansara. One instantly feels at home upon stepping in the restaurant which is adorned nostalgically with wooden and steel elements that signify Malacca Nyonya Peranakan.

This restaurant is operated by a friendly lady who goes by the lovely name; Stephanie, who also happen to be sister-in-law of the famous chef, Florence Tan. Needless to say, much of the menu has borrowed the influence and inspiration of the master chef in the coming up with the Malacca Nyonya cuisine for a more colorful cultural assimilation in culinary. In addition, their menu layout is pretty unique too as its published in dailies design
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这个.....也是用印尼黑果炒的,他们自己研制的菜式。和黑果秋葵一样,我啊!真的吃不出那个黑果的味道......没认真的慢嚼细嚼,真的很可惜!还是那句,毕竟花了很长一段时间处理过才能吃的,应该和河豚一样珍贵!!下次吧!下次再去品尝娘惹餐中著名的Ayam keluak!或者就能吃出印尼黑果的味道了.....
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这个.....也是用印尼黑果炒的,他们自己研制的菜式。
和黑果秋葵一样,我啊!真的吃不出那个黑果的味道......
没认真的慢嚼细嚼,真的很可惜!
还是那句,毕竟花了很长一段时间处理过才能吃的,
应该和河豚一样珍贵!!
下次吧!下次再去品尝娘惹餐中著名的Ayam keluak!
或者就能吃出印尼黑果的味道了.....
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什么是印尼黑果??看到秋葵上黑黑的东西吗??那就是印尼黑果 - buah keluak了。听老板娘说印尼黑果其实是有毒的,但是经过处理,毒素就会解除。这“解毒”过程还真的很费时一下。新鲜採下来的黑果是需要埋在土里40天,然后要在埋有黑果的土地上起火烧过,解毒过程才算完成。而黑果到了他们餐馆,他们还会浸泡10天,每天都换水浸泡,所以我们吃到的都是安全无毒的。说会回这道菜……老板娘说这道是他们厨师自创的,其他地方是吃不到的。其实我是吃不太出来黑果的味道,它的口感类似豆瓣酱或豆豉,无味的豆瓣酱/豆豉。但是老板娘有让我们看还未煮过的黑果,嗅着它时是有种酒香味的。hmmm.....有机会真的要再去试试了,怎么嗅到的和我吃到的这么大分别???没有吃过黑果的朋友,不妨去试试这黑果。毕竟花50天时间处理的,一定有它的价值存在,只是当时我吃不出真正好滋味而已。哈哈哈哈!
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什么是印尼黑果??看到秋葵上黑黑的东西吗??那就是印尼黑果 - buah keluak了。
听老板娘说印尼黑果其实是有毒的,但是经过处理,毒素就会解除。
这“解毒”过程还真的很费时一下。
新鲜採下来的黑果是需要埋在土里40天,然后要在埋有黑果的土地上起火烧过,解毒过程才算完成。
而黑果到了他们餐馆,他们还会浸泡10天,每天都换水浸泡,所以我们吃到的都是安全无毒的。

说会回这道菜……老板娘说这道是他们厨师自创的,其他地方是吃不到的。
其实我是吃不太出来黑果的味道,它的口感类似豆瓣酱或豆豉,无味的豆瓣酱/豆豉。
但是老板娘有让我们看还未煮过的黑果,嗅着它时是有种酒香味的。
hmmm.....有机会真的要再去试试了,怎么嗅到的和我吃到的这么大分别???

没有吃过黑果的朋友,不妨去试试这黑果。
毕竟花50天时间处理的,一定有它的价值存在,只是当时我吃不出真正好滋味而已。哈哈哈哈!

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2013-05-23 74 views
娘惹菜里pongteh算是比较有代表性的一道菜。它是用豆瓣酱、马铃薯和鸡肉一起焖煮的,但是觉得它的味道也偏甜,而且酱汁太过于稀了,水水的.....加上,差不多都用鸡胸肉.... 对于今天这道菜,有那么点的小失望。
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娘惹菜里pongteh算是比较有代表性的一道菜。
它是用豆瓣酱、马铃薯和鸡肉一起焖煮的,
但是觉得它的味道也偏甜,而且酱汁太过于稀了,水水的.....
加上,差不多都用鸡胸肉....

对于今天这道菜,有那么点的小失望。
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