There are times when you can find more authentic cuisine of particular cultures in smaller places, and I believe this is one of those instances.
We heard about this place a lot called Teo Soon Leong, a tiny half-shop in the middle of old town Malacca that requires reservations but doesn’t even have a backdoor. We’re constantly reminded that there’s no real way to escape if the kitchen catches fire.
Anyone familiar with Teochew cuisine will immediately recognise the dishes, Orh Mee (trans: oyster noodles), Lou Ngap (trans: Soy Seasoned Duck), Koh Gua Pai Kut (trans: Pork Ribs with Bitter Gourd) and the essential Steamed Pomfret. In fact we only had to choose the ingredients, the cook determines the style.
To be honest, I wasn’t blown away until I tried the Oh Ni (trans: Mashed Yam).
THIS … is completely mind-blowing. Obscenely fulfilling, normally you can’t get pass the first two spoonfuls after being knocked dead from sugar or oil overdose, but this one – I lapped the whole bowl clean. Do make an effort to sample this if you pass Malacca.
