An unusual drink that's perfect for our tropical weather is Lychee Asam Boi (RM7 per glass). Its sweet-salty taste from the mixture of preserved salted plums with tinned lychee fruits should set your tastebuds tingling but it's a fab thirst-quencher.
According to chef Rubayah Md Zin, the Malay version of Otak Otak (RM5.50) – steamed spiced fish mousse topped with some coconut cream in banana leaf parcels tends to be spicier than the Portuguese inspired ones. The complex spice blend (including lemongrass, turmeric and galangal) that goes into the making of the custard-soft creation studded with chunky sweet fish meat is lush and tantalising; teasing the tastebuds with bright, slightly herbaceous nuances with the use of daun kadok or wild pepper leaf as well as turmeric leaf.
"In the old days, pongteh is a customary dish for important occasions and festivals especially in wealthy Peranakan households," says Chef Rubayah.
HEM also has a Nyonya Culinary and Historical Journey priced at RM150 nett per person which includes :
- A personalised Nyonya cuisine recipe book
- A hands-on culinary journey you assisted by HEM Chefs
- A relaxing and leisurely trishaw ride to the historical Baba Nyonya Museum
For information and enquiries, please call Hotel Equatorial Melaka - tel: 06-282 8333.