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Estadia by Hatten is an innovative home-style Peranakan luxury hotel offering 196 rooms, well suited for the intrepid traveller, families on holiday or for business stopovers. 

Inspired by the delicate artistry of the local Peranakan lifestyle, guests will enjoy a fresh new perspective of Malacca’s rich cultural heritage. With the interior featuring deconstructed patterns and distinct influences of the Baba Nyonya culture, each element is translated into modern and functional design concepts.

Located just footsteps away from Malacca’s UNESCO World Heritage site, Estadia by Hatten combines a unique Peranakan ambience, quality service and features, comfort and convenient access presenting the ideal stay-cation for all.







I was in Malacca over the weekend to catch this 1st in Malaysia 360 Live Nyonya Memoirs performace. I was a bit skeptical about the show at first because I am not a person who loves to sit down for long hours for a show. But I was wrong after experiencing this particular one. 

Here's some photos I took during the show. 




This show is about a fateful tale of a young couple unfolds as a wealthy Nyonya, Bao Zhu, accepts the proposal from the love of her life, Zhang Min – a poor, common Baba. Their engagement soon turns bitter when Bao Zhu’s powerful and prominent family forbids the union. Divided by their social differences and driven to the deepest depths of heartache, can the true love between Bao Zhu and Zhang Min rise above to conquer all?
This, you have to come and unfold the ending yourself.








All in all, the show was grandiose. From the actors to the props, dialogues and expressions , the entire show just boils down to marvellous. I was so fascinated by the entire Peranakan culture. The beautiful Baba & Nyonya handsewed costumes and all the custome-made jewelries that they were wearing. 


A show that you must not miss if you are in town. 
Here's a shot of all the talented actors in their respective Peranakan costume. 
I love how the prop masters pays their attention to details from top to bottom.

After the show, we proceed to Makan Nyonya to have our dinner.

Makan Nyonya Restaurant takes you on a colourful culinary journey featuring an endless array of Peranakan a-la-carte dishes, lunch & dinner set meals and a series of palate-pleasing flavours in a breakfast buffet spread serving daily from 6.30am to 11.00pm.



Baba's Lounge is adjacent to the Makan Nyonya restaurant, serving tasteful and refreshing beverages within a cosy and contemporary atmosphere on Sunday to Thursday, from 12.00 p.m. to 12.00 a.m. and Friday to Saturday, Eve of Public Holidays, from 12.00 p.m. to 1.00 a.m.




Nyonya Memoirs(Show)
Screening time: Every Friday, Saturday & Sunday, 4.00 p.m. & 8.00p.m.

Venue: Level 3, Dataran Pahlawan Melaka Megamall
For Room Reservation, please call +606 - 227 9600.


Hotel Stay:


Time certainly flies when you enjoy what you are doing. 
Sorry for the lack of updates, as usual, I hope you guys have gotten used to it. *facepalm*



Mamat muslim is going to fast in the month of Ramadan, prior to
Hari Raya Aidilfitri, which falls on the 17th of July this year.
As a Malaysian Chinese , we do (of course) celebrate it together . Normally we would be facing big problems when it comes to gifts as we do not know what to buy for our muslim neighbours or friends. 

Hamper is definitely an ideal choice as a gift for any celebration as it shows your generosity in giving. Be it Birthday/Anniversary/Christmas/Chinese New Year/et cetera. 

What's more when you do not have to go through all the hassle thinking what to buy , how to wrap it nicely to be presented. 


This year, MLuneMy and Le Happy Project have come out with a brilliant idea for the upcoming Raya festive and I am pleased when they asked me to be their photographer to handle this project. 

Alor, enjoy! 




























This Hari Raya Hamper project is a collaboration between 



Le Happy Project:


MLuneMy:



Photographed by yours truly.

I do not consider myself as a food critic with a discerning palate, but I am a person who appreciates good food, and I appreciate it when someone takes the time and effort to cook for me. They say, people who spend money on experience are happier, and the biggest joy I seek from will be in the form of a great dining experience.

Some asked me why would I spend so much on food when I can get it at a much lower price. The answer is simple. Experience cannot be quantified. I already delved into this but the importance of this point can't be overstated. Experience are priceless and I don't mind splurging on my dining experience because these experiences will never lose their luster.


When I first read EatDrinkKL about this place I already knew that I was going to be there. Hah, 10-course for RM170, you must be joking. (But I went after GST so the price spiked a little. sob. )
Was here the other day with Amanda, a friend whom I just met. Our first conversation was about food, and the following conversations leads us here. Nuff said.

Freshly baked bread with homemade butter. 
Butter was lusciously delectable. 
I do not normally take butter but I have to admit this was so hard to resist.
I think I will leave this untouched if the amicable staff didn't tip-off us about the bread twigs. 
It looks like little branches to me and didn't seem edible at all. (I almost thought that the greens can be eaten too. #sillyme )

Bread twigs are meant to go with 'Budu' Mayonnaise. 

Budu is a fish sauce and it is very well known in Kelantan. 
It feels like eating a thinner and crispier version of lekor . Very appealing. 


Complementary appetiser - Cucur. 

Cucur means fried cake in Malay.
Cucur-style fritters sprinkled with copious amount of kerisik and spinach powder.
The creator of this dish is a genius. Why didn't I thought of this before? If cucur can turn into a fine-dine, anything else is possible, like (maybe) pisang goreng, lekor, ubi goreng, nasi lemak? 
The sky is the limit, good job Chef , I'm looking forward to your new menu. 


Next came Mango Curry , which I found that it was relatively sweet with a tinge of curry flavour. 

It was a bit exotic to me at the first taste because my mind is not used to decipher a curry dish which was as sweet as ice cream. But it tasted yummy after my tastebuds got accustomed to it .


Forbidden Rice Porridge
Congee of black Glutinous Rice , Ox Tongue, Soft Boiled Egg Yolk, Mushroom Broth


This dish was an absolute, hands-down hit with the table with its bold flavours fortifying a quite unusual way of presentation. Mushroom broth was prepared using the siphon method (yes, similar to coffee), and it was full of the essence of mixed vegetables like mushroom, mandarine peels, etc. 
Then it was poured over the bowl of black glutinous congee. 


I love how chef aptly name this dish 'forbidden' as not many of us actually appreciate black glutinous rice and as a typical asian, we have never thought of cooking it in a savoury way (or maybe it's just me).

The ox tongue was cooked with sous-vide method, resulting in a remarkable tender texture and it literally melts in the mouth, the score went skyrocketed with the additional touch of the inviting orange-hued-wobbly yolk. I hastily mixed it all together while it was still warm and devoured. Ugh, such a memorable orgasmic dish.

Consider this as my first course, it has already wow-ed me with its astounding flavours and presentation. That being said, I was eagerly looking forward to my next course .


Roast Mushrooms
King Oyster Mushrooms, Green Curry Paste, Yogurt, Dried Mackerel Flakes


Amanda ordered this and I can tell from the expression on her face, that she's satisfied with her mushrooms.
I asked how was the food and she nodded, brimming with joy,
and she was kind enough to share some with me too. I was overwhelmed with every single dish since I sat down, and my eyes were too busy admiring these mushrooms parading in front of me while my mouth exercise to savour deliciousness. 

In my opinion, mushroom actually taste akin to meat , it's fleshy and juicy provided it's done right. In this case, it was lightly grilled to preserved its original flavour, wonderfully plated with local herbs... me gusto!


Razor Clams

Pulau Ketam razor clams, sauteed & served chilled with Cashew nuts, Rose Apples, 'tenggek burung' herbs & 'snow.' 

I adored the cold sensation coming from the 'snow' as it awakes my tastebuds as soon as it meets my tongue. 
Not forgetting to mention every morsel on the plate melded perfectly together... Each mouthful was crunchy, juicy and chewy, forming a perfect ensemble.

The aroma that comes from the ulam and rose apple hovers all over the olfactory chamber of mine, stimulating the appetite.
The mixture of cashew, clams, and finely chopped 'tenggek burung' were the crowning touch of this dish.


Corn Fed Chicken
Charcoal Fire Roasted Chicken Basted with Whey , Chicken Ragout Wrapped in Kaduk, Kai Lan and Buah Keluak Puree.

I chose the Corn Fed Chicken while Amanda chose the fish.


Pomfret
Pomfret steamed over turmeric leaves, Chrysanthemum Garland, Water Chestnut, Salted Egg Yolk, Sweet Potato Crisps.

Both of us didn't quite like our mains as I found that the chicken was cooked slightly below my expectation. 

The meat was neither tender nor hard, the deep spinach-green kailan sauce and buah keluak puree didn't quite hit the spot for me, I only managed to finish the chicken ragout wrapped with Daun Kaduk ; Same goes to Amanda, despite we both love the way our mains were presented but the taste didn't meet up to our expectation, we both felt that it was a little bland (no doubt the pomfret was fresh) . 

On the side note, we both appreciate the effort that takes to prepare the salted egg yolk and sweet potato crisps, it's so beautiful to look at!


Top-down shot taken with my phone. 
The plating is definitely at its finest. 


Smoked Chocolate with Banana
Smoked chocolate chantilly, Nutmeg Syrup, Dill, Pisang Goreng Ice Cream


The Ice Cream was the highlight on the plate for me because let's face it, who doesn't like Pisang Goreng? in the form of ice-cream?


Gula Melaka
Gula Melaka Marouise, sour meringue , Pulut Ice Cream



Creamy Gula Melaka marquise with sour meringue were deliciously decadent, too.
We oohed when it arrives and (after taking the requisite photos) dug in with gusto.


Dewakan, one of the very rare molecular fine-dining cuisine  available (or maybe the only one) in Klang Valley, very reasonably priced,  definitely worth a (or more) visit. 
Lunch for either a three- (RM80) or four-course (RM133) meal, or opt for a five- (RM164) or ten-course (RM207) dinner. 
À la carte dishes are not available.


Dewakan
OPERATING HOURS
Lunch: Mon to Fri – 12 Noon to 2:30pm
Dinner: Thur to Sat – 7pm to 9pm


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