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 TeaAnd 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
Over here, you can’t find any fancy portrayal nor do any exclusive accessories hang on the wall. But you can see huge poster of telling you about the goodies of how soy’s can offer to you.
Something fascinated my eyes were this poster: 
We decided to try on the red bean paste Toh Fu Fah, the Shanghai Salted Toh Fu Fah and also the Orange Soya Ice blended..That’s where this came from: Crushed n U-Soya… LOL
Then was this Red Bean Paste Bean curd.
This is served with red bean paste, where you can have double pleasure of the bean curd as well as the red bean.
As a whole, this is must-visit-place as they claimed ‘We only served Pure Soya Bean Milk freshly grinded from Canadian Class A (non genetically modified beans (non GMO)’
Standing at almost 6ft tall, he always walks tall and never feels humiliated of his big-fat-belly.
If he was in the house...you can see him showing off his so called 'pride'...with a pair of shorts...
Something about my dad that is so remarkably unforgettable..
I used to be so envy of my little friends. They are so close to their dad's and some even like buddies of the life time. Some of them will be riding on their dad's back for a quick piggy ride. And the dad will eventually be the 'cow'. Sometimes, you also can see most of the dad's will scoop up their child lovingly when they are crossing the busy road.
The stern face always seems to be with us wherever and whatever we do..
As times flew by, and getting older, the real picture of my dad was getting crystal clear..
Dad loves to takes us around. Life was hard as Pap was the only working man in the family… As a carpenter with limited wages, Pap make sure four of our siblings gets the most of him. His money, his time and his love. Even though time was hard, but he always makes sure that he spent some of the hard-earned money to take us for a short holiday though.
Ooopss… shamed of me!!
my sister and I were so excited for having our very first bed.. 
And whenever the house faces any breakouts, like changing the over-heated light bulb, fixing the dripping pipe, painting the old walls and repairing the cracking doors as well as adding the oil to the fan that make the furious noise, all these were never a problem to my dad
Another incident that touched my heart till now. Still remember it was my departure day to Sabah to further my studies. I called it a TEARY day. 
Some of my relatives, my ever-best friends and of course my beloved family were there to sent me off to the plane. Mummy was crying so hard, that I barely can see her eyes. For mummy, I am always the baby of the family. Mum keeps on reminding me to really take care of myself. Don’t’ do this… Remember to do that… Don’t you forget to….bla bla bla… and of course with tears choking her eyes and her throat.
With tears in my face, I wish I could ask my Dad about this: “Dad, is it I am so not worth for your care and attention?? I knew I am not your favorite child… I am not as smart as Sis, and I am not as adorable as Fong, but I am still your daughter, Dad!! How could you??”
I was shocked. Really shocked!! Pap was eventually trying to be strong in order for me to make tracks with peace. He knew I have to pursue my studies. He does not want to weight me down with more moans and heartbreaking moment.
P/s: I love You, Pap. Now. And forever.
This most up-to-date hang out place was designed in a trendy way. They used the color of black and white. Lighten up with the crystal lamps really give a stylish look. 
The restaurant was indeed very generous as we can see that all of the guest for that night was given a butter roll served on the house. 
We have ordered this Emperor Prawns and Grilled Fish fillet serve up with Orange butter sauce. Comes with a salad and a Cordial drink, only cost RM16.4
And here’s the soursop cordial drink.
And here’s the main dish. The prawn was swathed in a popia skin and deep fried. Then was this grilled fish. I could taste a dash of turmeric powder. As the side dish, was this boiled potato with some olive oil and also some boiled vege like the broccoli, carrot and cauliflower. The special of this dish was the sauce itself. It was this butter cooked with some orange squash. Nice!!
Then was this kiddy meal that caught my attention. I thought it was meant for the kids, and when asked if we can ordered them or not, the waitress just grin to us….and said YES!!
The chef arranged the double decker of the meat paste and served with cheese, mayo and some green vege. The side dish was this fried wedges and a bunch of green salad.
As a surprise, this restaurant too has some live music where the boy and the gal was singing beautifully and joking endlessly. The singer was so sweet, where he dedicated this Cantonese song sing by Ah Niu – Chi Lam Cheng ko…
Then was this Golden Sharkfin. I guess that’s not much to explain as if you have gone through my previous blog you will indeed get a hint on what and how to make this delicious dish. All in all, Starview still beat the rest and served one of the BEST Sharkfin..LOL 
Next was this 5 Happiness. It was a typical Chinese starter where it was a plate of 5 combination of cold and hot side dishes. Well, let’s start from the left from clockwise. It was this Fried Mantis with Dried Chili. Smells and taste just as good as it looks!! Next, was this Deep Fried Fish cake with prawn. The fish paste was blended finely and added some chopped spring onion and prawn, then it was deep fried. Then, it was this Yam Ball. Chargrilled BBQ Chicken or better known as Char Siew were wrapped in this pastry made of Yam, and deep fried to conserve the crunchiness. The dish far behind was another signature dish of Starview, the Stir Fried Egg with Sharkfin. Chinese called this as Kwai Fa Chi. Kwai Fa was referring to this a type of flower. In the center of the plate was the cold dish, the Salad made of tomatoes and some leafy vege served with loads of Thousand Island sauce.
We were then served this simple dish of the vege. The Siu Pak Choy was cook tenderly with some chicken stock. To boost the flavor they put in some salted egg to make a beautiful finishing of the dish.
Next, was this, which I claimed interesting dish. Have you ever tried before the Peking duck?? Well, the conventional way was to wrap the popia skin with the finely sliced of the skin of the peking duck. Put in some cucumber stick and some spring onion and dipped with the special prepared sweet sauce. What happen to the meat then?? Normally, the chief will stir fried them with black pepper sauce. This restaurant was way too creative where they combined the western and the oriental serving of the duck. 
Over here, instead of popia skin, they served Mantau as the replacement. Instead of skin, they sliced thinly the skin and also the meat itself. Put on the crispy skin with some cucumber slices and spring onion, and then spread the mantau with some sweet sauce. The feeling was awesome as it was fluffy on the outside and springy on the inside.
On the center of the plate, you can see how interesting the chef prepared the meat of the duck. They shredded the meat and mixed with some sweet and sour chili sauce. These mixtures were then put on the pie tie. It was the meaty feeling that makes you fall in love with this dish!!
Then was this steamed Cod Fish. The fish meat was fresh and it tastes yummy too!! 
During birthday, not only they need Sau Pau but also this Longevity Noodles that hopes to bring long life for the particular person. This noodle was stir fried with lots of bean sprouts and some prawns and garnished with some egg. Surprisingly, this noodle was not oily at all!!
Last was this White Fungus with Longan and sweet dates.
Nevertheless, eating out at Starview never failed us!! If you looking some fine cooking of Chinese food, do drop by and taste them yourself.
