So, this restaurant takes over the slot where Nancy's Kitchen used to be, and doesn't serve a lot of the good stuff; most notably, any form of pork, and any rendition of pongteh. We quickly forgave their transgressions after trying out their offerings of curry dabel (devil) and cencalok egg (omelette).The curry was spicy, and aromatic, tastes close to the one my mum makes, with certain aspects lacking; namely slightly lacking in certain ingredients (most notably lacking the sourness - lack of vinegar, and could use more turmeric and lemongrass), but otherwise very decently done.Cencalok omelette was amazing. Nicely moist with a good amount of that fermented shrimp flavour, and very fluffy.Tofu was unimpressive but tasted alright.

Service was unattentive (too many sections where waiters could not spot us).

Nyonya achar is truly an acquired taste. I used to eat this seasonally, as my mum would make these maybe once or twice a year. It's a lot of work to prepare, so the high price tag is justified (RM14 for a jar). It's basically pickled vegetables, with the highlight being pickled green chili stuffed with young papaya.

Generally, everything is equally sour and sweet, and the chili is somewhat spicy. It can be eaten as snacks or together with rice and dishes.

I don't know what it is with nyonya kuih and their need to colour everything weirdly, but this blue kuih does visually appeal. The middle layer tastes coconutty and hints of the sweetness of gula melaka. The top and bottom layers are loaded with sago and tastes mostly neutral.

So, the famous Baba Charlie really lives up to his reputation for really good Nyonya kuih. This time around, I had the kuih talam as my dessert after meals. The top layer is ricey and coconutty, very aromatic and sweet. The bottom layer is super gooey and smells of pandan.

Everywhere we go in Malacca, onde-onde is something we're always quick to pick up when stumbling across any promising shop selling them. The one at Baba Charlie is indeed the best. Thin "shell", loads of coconut shavings, and plenty of molten gula melaka - sweet and gooey.