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2012-10-09
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This family-run restaurant furnishes a treasure trove of Malaccan food whipped up by Auntie Melba Nunis, a cheerful matriarch who acquired her passion and prowess for cooking by helping her own mother in the kitchen. Chicken pongteh. Auntie Mel wisely reminded us that no two families' interpretation of this black-bean-&-shallot stew ever tastes exactly the same. For the record, I prefer my grandmother's preparation (her sauce was sweeter and thicker, with mushier, melt-in-the-mouth potatoes), b
Chicken pongteh. Auntie Mel wisely reminded us that no two families' interpretation of this black-bean-&-shallot stew ever tastes exactly the same. For the record, I prefer my grandmother's preparation (her sauce was sweeter and thicker, with mushier, melt-in-the-mouth potatoes), but the pork-free one here is lovely too.
Coconut-&-cinnamon-laced cakes. At first glance, these looked like leftovers from a humdrum "open house" festival spread, but they turned out to be light, fluffy and so very fragrant. We'd joyously munch on them every Christmas, Chinese New Year, Hari Raya & Deepavali.
Bubur pulut hitam. Boiled pudding that bowls us over whenever it's executed with finesse. This one landed on our table at the ideal temperature (hot, but less than scalding), brimming with reassuringly soft, sticky rice.
Surprise! The Last Polka supplies ice cream here! Fittingly enough, we had the Salted Gula Melaka flavor, filled with rich notes reminiscent of caramel.The motto of Simply Mel's is "Beng Naki Kumi!" _ a Kristang-language call for the family to come to the table and chow down. With food like this, we wouldn't need to be told twice.
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