The Popiah is tasty but too spicy just like their top hat.
The spicy flavour is accompanied by numbness to the tongue.
At this point, I have reasons to believe that both Popiah and top hat actually shared the same sauce.
The ingredients are radish, bean sprouts, scrambled eggs and lettuce.
I would really suggest that you go for the Popiah and top hat last as its spicy and numbing flavour could ruin your tastebuds on other dishes.

The Pai tee is tasty and spicy beyond reason.
Not for the faint hearted I would say.
The spicy flavour is accompanied by slight numbness to the tongue.
The hat (crust/basket) is big and crispy.
The cucumber and radish are coarsely sliced.
There are eggs, fried shallot and coriander in the hat.
Overall, the flavour of the ingredients are over powered by the spicy sauce.

During my last visit, I've ordered three dishes to try out Portuguese style seafood.
The first dish is BIG clams in ginger and cili padi soup.
I couldn't stop drinking the soup after my first sip because the soup is tasty and I can tell that the clams are VERY fresh from it.
Secondly, stir fry brinjal in Portuguese style seasoning which tasted like a combination of five spices powder, fried chicken powder and salt.
This is the BEST cooking style for brinjal which I've had by far.
Last but not least, salted egg crab but the crab is not fresh. 
The total bill is really cheap.
Will try their Portuguese baked fish next time!

Tasty pork satay!
The skewered pork is tender & juicy with a pungent turmeric aroma.
The satay is prepared the way I like with a small piece of pork belly (fatty meat) attached to it.
Yummy!
The Nasi ketupat is nice & tough (not mushy) with the scent of the leaves that's wrapping it.
Great gravy that tasted a little spicy, sweet & sour from the pineapple.

Best cendol ever!!!
There is nothing fancy in aunty koh's cendol unlike those in jonker.
There are only four ingredients in aunty koh's cendol: shaved ice, coconut milk, malacca sugar & of course, cendol.
Aunty koh is well known for her generosity based on the amount of santan she puts in her cendol.
The cendol is infused with pandan leaves (this is my fave) & the gula Melaka is authentic.
To take note: open on every Saturday @ 11am.
Be punctual to avoid disappointment.
Do not leave malacca without trying this.