Baba-Nyonya or Peranakan, a unique culture that see the well balance and mix of 2 different cultures during the old days of the British Straits Settlements of Malaya. The only strongest ever influence from this culture is their overwhelming home cooked cuisines which most of us still in every of our food nowadays.
Giannick(Nick) gave up his full time career way back 3 years ago and invested into his real passion of food. Being a hair stylish was part of Nick’s life but when he had a flick that makes him made a decision to change his life. As the story foretold, Nick started learning cooking when he was at a very young age with his grandmother guidance. During those years while his grandmother oversea the household and care taking of him and his 4 brothers, she was able to find time to teach and pass some lessons to him. His grandmother as one of the original Baba-Nyonya tree lines thought him all the ways and culinary method of the Nonya cuisines. With his love and passion, he took a step into preserving the mere lost of the original home cooked style of Nonya cuisines till today.
As a humble and stylish person, Nick didn’t change much of the old style ways and keep it as authentic as possible that will always bring back memories to him when he was young. His favor local Penang food will be and always be the Char Koey Teow that is sold at his high school canteen. He loves the olden day’s style of living compare to these days. With the support of friends and families, he ventures into this passion of business.
A signature dish from the Peranankans and it’s also known as the “Queen” of all fried rice is the Nasi Ulam. This dish has been famous among the native of Malaya and it come with variant style of ingredients mix into. The recipe range from 7 to 10 kinds of ingredient and prepare in cooked and raw style. This dish come with a whole variety of local greens that mixture of vegetables, herbs, edible wild plants, leaves and many more. Its quiet a healthy diet rice dish for those who think eating rice will put on more weights but its advice not to over dose in taking it because the spices and wild herbs will have effect on individual body. The way of all the “ulam” (a type of creeper) were cut into thin slices, mixed together with the pounded “Hea Bee” (dried prawns), slices of onion, slices of carrot and then fried together with rice gives it’s character which stand out of being a normal fried rice.
Inchi Cabin Chicken is also known during the olden days as ‘Encik Cabin Chicken’. The name of this dish is described from the old story during the British Straits Settlements of Malaya where many British and traders ships ported at the Malacca port. One of the common snacks that were cooked on the ship for sailors was tasty traditional fried chicken. Usually when the meal is ready, the chef will inform the sailors “Encik dalam cabin, Chicken siap” (Mister in the cabin, you meal is ready.). From years of revolved that it became a nick name for the sailor or travelers to order it on the ships.
Origin from Indonesia peeps and Thailand ho mok, the Otak-otak; a small fish dish that many Asian countries love to have as one of their home cooked dish. This dish have various style and many Asian culture input. You can get it steam and been bake over charcoal for the best aroma and the slow fire cooking. At Perut Rumah, the fish was cut into fillet and placed onto a “Kado” leaf. On top of the fish had a layer of custard made from egg, turmeric, coconut milk and spices. Then it is wrapped with a banana leaf and steam at slow temp. The idea of cooking the otak-otak in a small portion due to said that it will keep its prefect aroma and flavor at a balance during cooking. But during the olden days, it is done in this way because the otak-otak is prepare as a lunch pack for bring to work, school or travel.
Operation hours: 11.00am to 3:00pm;
6:00pm – 10:00pm
(7 days a week)
Contact: 04-227 9917 (Giannick Lee)
Address:17 Jalan Kelawei,
10250 Georgetown, Penang
GPS: 5° 42′ 98.56″ N, 100° 31′ 76.64″ E
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