Are you in love with those famous chicken rice balls from Melaka? Or getting all curious with what is the chicken rice ball? Apparently this local delicacy is one that speaks so loud and clear for the culture of the Hainan people namely the Li people. All the way in China, we often refer to them as the Hainanese because they are the Chinese from the southern island province of Hainan. How did the delicacy ended up in the Malaya?

It started from when the Hainanese migrated from the Hainan province in China to Malaysia (known as the Malaya then) and Singapore. It is easily well said that when in Malaysia, please have the Hainanese chicken rice. But when in Melaka, have one of those Hainanese chicken rice balls. Here, chicken rice is served as rice balls. This is one of the early version of dish where it had the rice compacted into golf ball sized orbs and not any difference from the usual chicken rice, would be served with chili condiment and chicken. Preserving the culture and partially evolved with the influence of the local culture and economy revolution, this dish is now considered as a delicacy with so much joy to relish. Not to mention how it would be attractive to children with their fun shape.Chicken rice is always served with steam or roasted chicken, but the authentic Hainanese chicken rice would be served with Wenchang chichen . And influenced by local culture and preference palates, chicken liver, heart and gizzards are also available.Some claimed that the reason why it was served as such is to keep the rice warm till meal time. A pioneer seller told me it was to enable simpler portability for labourers and workers as during the olden time most were striving to survive and they have to work really hard. No time for lunch break or tea break back then, only eating quickly for the energy you needed for the rest of the day. That is also why the dish is made as such so rice would have an immense flavour and even more with the chili sauce. Of course it was sized like the tennis ball instead of the current golf ball. This came from the history of the Hoe Kee Chicken rice in Melaka whereby selling chicken rice ball also contributed to the name of the street, Ji Chang Jie – ‘chicken market street’ aka Jonker street.. Somewhere in Singapore called the Jalan Besar, you would still find this authentic sized rice balls. I look forward to tasting the flavour of the rice.

Hoe Kee is up till today still dominating the chicken rice ball businesses in Jonker Street and ever more with the beautiful preservation of the heritage building. Of course there are many which I wouldn’t call them the imposters, but those are definitely not as good as the Hoe Kee. But then again, this can be rather subjective as palate is rather distinguishably varying individually. However, the place is always packed and fully seated with people both local and tourists.

This time around, we have the Heng Hainanese Chicken rice which is located in Melaka Raya. They are the second generation of the Hoe Kee and preserving the family recipe of what determines the perfect chicken rice- the rice and the chili, you get the same taste at a better dining atmosphere. No need to line up and easy car parking here.On top of being gloriously shaped and how they are supposed to taste, the rich flavour of the rice came from those fully infused with ginger and garlic, and of course, chicken fragrance from the grains that have been pre-fried in chicken fat and then cooked in chicken broth.The balls themselves still manages to maintain a slender grainy texture but yet soft enough to swallow effortlessly.Instead of the white chicken, alternately roasted chicken is another local favourite. Also serving in the restaurant is the Asam Fish and Black Bean Soup which is refillable.The soup would promise satisfaction to the meal and not to mention how you get all nourishment and goodness from the black bean soup which would take a long time if to be boiled at home.Remember, if you only have one day in Melaka then this is a must have for you don’t find this anywhere else.

Tea is an indispensable part of the life of a Chinese. A Chinese saying identifies the seven basic daily necessities as fuel, rice, oil, salt, soy sauce, vinegar, and tea. The custom of drinking tea is deeply ingrained in almost every Chinese, and has been for over a thousand years (Jing Tea Shop, 2009). The Chinese were the first to discover tea. Wherever Chinese go, the custom of drinking tea follows. Back when I was spending enough time in Hong Kong China, almost every morning in any parks would be the spot for retired elderly, gathering leisurely around a small pot of tea.Tea is made from the young, tender leaves of the tea tree. The differences among the many kinds of tea available are based on the particular methods used to process the leaves. And believe it or not, all tea comes from the same plant; the Camellia sinensis. There are a great variety of teas – over 3000, in fact. All of them have one thing in common: they are made from the leaves or buds of some variant of Camellia Senensis. The key to the whole process is the roasting and fermentation. Through fermentation, the originally deep green leaves become either reddish to brown in color. The longer the fermentation would result in the darker colour of tea leaves. Depending on the length of the roasting and degree of fermentation, the fragrance can range from floral, to fruity, to malty (Parkinson. R, 2012).Historical records reveal that Ming Dynasty’s Admiral Cheng Ho (Zheng He) visited Melaka (Malacca) at least five times during his famous seven voyages to the Western Ocean (Southeast Asia, Indian Ocean, Middle East and Africa). Some claims that he set up a huge warehouse complex along the northern side of the Melaka River. However, many others do not agree. (http://chengho.org, 2012).Together with Cheng Ho Cultural Museum, this Chinese teahouse is a tranquil break free from the crowd and noise on Jonker Street in Melaka. Situated in a historic building, this tea house is preserves the heritage design of atmospheric space with high timber ceilings with a central courtyard and rather airy space.The linings of its walls are wooden panels inscribed with Chinese calligraphy as well as beautiful Chinese painted carvings.Apart from the amazing ambience, the tea house also allow visitors to understand the ancient art of tea ceremony for RM 30 per table for 4 person, and watch the puppet show about the Admiral Cheng Ho’s voyages (1371-1433).

This place is really huge with quite a bit of interesting interior and furniture to be appreciated. There are many antiques and furniture that has been very well preserved.Served with light nut and seed bites, this tea break is perfectly amazing for some quality bonding time. At the same time, enjoy and learn a little bit of the art of tea ceremony from the tea connoisseur who will share the Chinese art of tea tasting.The proprietress serves us well and it was indeed lovely to have that quick chat with her. Here is the demonstration of tea ceremony and how we should be savouring tea. A common mistake people often make is to steep tea leaves for a long time to achieve the thick extract out of it.

Nadeje is a great place for tea time, or light meals especially when it comes to their layer cakes. This time, we tried the Roasted hazel nut cafe latte at Rm 8. We also tried the Gula Melaka Café Latte at RM 8. After all, Melaka is famous for the Gula Melaka hence I supposed it’s worth a try.This second branch that I’ve visited is the Jaya 99 branch with a more spacious seating and a bigger outdoor dining space.The original crepe layer is recommended if one were to taste the authentic and original flavour of crepe layer. Anything fancy would be flavoured and in anyway, the cakes are still very much enjoyable and honestly the best in town. The layers are soft, thin, and smoothly creamy. The royal milk tea slice is refreshing and unlike the usual flavours we find anywhere else.

Nadeje originated since year 2006 and have since then established its reputation of delivering its quality with the fresh and finest ingredients. There are more than just mille crepe in Nadeje and apart from their famous layer cake, they also have other amazing cakes and tarts. Not to forget how they are each distinctly flavourful in its own way.

Crepes are originated from France, and are commonly served with a variety of fillings. Mille crepe directly translates thousand layers of crepes. Here is Nadeje, each slice priced at RM 9 each and there is an array of beverages to go with those lovely cake slices as well. I start with the Original flavour, and the layers were fine and each layer is filled with fresh cream. They say the best thing to try is to always start off with the original flavours, and so I did. I thought it was rather sweet and not too much to my liking.And since in Melaka, the must try would be their Gula Melaka flavour. I find this dulcified and I thought the Gula Melaka lack a little coconut flavour when served in mille crepe cakes. However, I really like those fine layers to give that smooth and soft texture as compared to common cakes. Since this flavour is seasonal, I consider myself being rather fortunate.Talking about seasonal, you would find some unusual and unique flavours which I thought was a brilliant move from the chef. Referring to the Royal milk tea flavour, these layers blend perfectly well on top of complimenting each other with the mild egg layers and soft yet refreshing milk tea flavoured creams.If those mildly sweet flavours isn’t favourable to your palate, then go for the all time favourite tangy Mango Yogurt. The sour in this flavour enhances the sweetness in each bite whilst diluting any dulcified flavour.Other stronger flavoured solid cakes are also available. I tried the Dark Chocolate Cheese cake at RM 9 per slice. Super solid, dense and thick chocolate flavoured cheese cake with generous flakes of chocolate decorated on it, makes a perfect tea time combination with a nice cup of hot tea.If you think they only have mille crepes, then that’s when you are wrong. The cakes and tarts come in assorted varieties. Each slice sells at RM 9.This place sells amazing cakes and cakes are normally best to go with hot tea or coffee. Here, there is a great diversity of beverages as well. I’ve always prefer hot drinks so I did not review any of their cold beverages.I had my favourite green tea, the Sakura Green Tea at Rm 9 served in a pot.Nadeje currently have three branches in Melaka state and I pay visit to two of three of those outlets. The first outlet is somewhat cozy with seats placed rather packed in the café. There is a bar, with bar seats and some nice couches for bigger groups.

It is not difficult to see that I have been spending quite a lot of time hopping around Melaka town for good food. When passing by the Nadeje cafe in Mahkota Parade, I couldn't resist entering and ordering a slice or two. I recently learnt that the mille crepe cakes now comes with option of alcohol and non alcoholic. Curiously, I had to order the same that I had not too long ago just to compare and see the difference of the addition of alcohol and the ones without the alcohol in it. It turns out, the flavour was really similar and close to the ones in my few days old memory. I guess this is inaccurate to summarize or conclude which is better, and that a more accurate and precise review is to get both slices of the same flavoured, one with alcohol and one without to make better comparisons. Fear not and leave this to me while I would update when I am done with that. For now, I tried the rose tea which is one of the best flower tea I have had in a few months timeThe outlet is designed in such with chic lounges which is will be really comfortable by night.