Peranakan Breeze

As you turn into the Lorong Abu Siti Lane from Macalister Rd, keep to your left as you will the find the eye-catching signboard of Nyonya Breeze in striking GREEN color. Welcome to the taste of the Peranakan.Before we enter the world of Peranakan, let’s stroll down the memory lane where before everything begins. The King of the China had sent over his beloved princess of Hang Li Po to Straits of Melaka in order to be wed to the Sultan of Melaka. Due to Princes Hang Li Po was the royalty blood, she had took with her the practice and the traditional of the Chinese when married to this Sultan Melaka. Thanks for the combination and now we have the ethnic of Baba and Nyonya, a.k.a Peranakan.

Yaya, I knew I should cut the story short. I just wanna share some background before we get to know some signature dishes of Baba and Nyonya.
Well, let’s get started then..

We can see that this restaurant owner was somehow the Home-alike-boy. I guess his grandma recipe and really proud to be inherited as the blood of the Baba and Nyonya. As you can see, there’s a lot of pictures and stories hung consequently on each wall. And I can see that a few magazine and newspaper had written about this restaurant as I can see some articles too were hung on the wall accordingly.

We were greeted well by the staff there and he even recommends some dishes to us.
And here comes the drinks
Freshly crushed nutmeg with honey
This drink really brings out the flavor of ginger brewed with some palm sugar. Good for those to get rid of the ‘wind’ beneath their tummy… Ginger Tea

And this is the appetizer, Satay Bohong. Bits of chicken were skewered in the sticks and barbequed with charcoal. Thick satay sauce made of coconut gravy and spices were coated all over the satay while B-B-Q for pur-fect… Do remember to pop in the chunks of the cucumber as well as the sliced of onions too… Here’s the real signature dish of Baba and Nyonya, the Perut ikan. Perut ikan or the so called the fish stomach, these bellies were shredded finely with other fragrant leaves, such as the kafir leaves, daun katok, daun cekur, turmeric leaves and etc. Stewed in some prawns, chuncky pineapples, brinjals, long beans and etc. These were then cooked in the heavy herbs and spices.
Caution: This DISH do make you end up with a few bowl of rice.However, I guess this dish serves even better if this was served more piping HOT.

Next, this was HIGHLY recommended Sambal Prawn by the staff there. This dish was not the typical sambal we used to have. Normally, the sambal dish is cooked in heavy crushed chilies and spices. This one was cooked and stewed in heavy coconut gravy and some cubed brinjals and chilies. When the vegetable were soften, garnished some cashew nut and fried onions, and it is ready to be served.This is another signature dish of the Peranakan. Cubes of mengkuang, carrot, mushroom bits, cabbage and chopped pork were stir fried and layered on the popia skin. Then, deep fried the popia for the crunch within.
There’s a special sauce for this, some vinegar, soy sauce, crushed garlic and onion. Ohhhh

This another must-try dish for Nyonya Breeze. Otak-Otak. This is the egg mixture with cooked with spices and daun katok. In the center of the Otak-otak, you will find the whitish chunks of fish fillet arranged beneath the egg mixture. This dish was then steamed until cooked.Overall, this placed definitely carried the Nyonya breeze with them. Anyway, a little bit HEAT on the dish will absolutely brings out the flavor of ALL the dish.




Nyonya Breeze
Nyonya cuisine
No.50, Lorong Abu Siti
10400, Georgetown, Penang
Tel: 604-227 9646
Closed on Every Tuesday except for public holidays