The Best Peranakan Restaurants in Malaysia

This restaurant has a rustic edge with vintage canteen-style furniture that evokes waves of nostalgia across a dimly lit venue. Limapulo (which means fifty in Malay), is managed by a team of Malaysian chefs.

Come here for the sharing plates and be sure to order the popular Nyonya laksa — a standout dish, indeed. The signature satay is served with a special homemade sauce crafted with star fruits and pineapple. Take note when planning a visit as some dishes are only available on certain days.

Memorabilia in show windows, vintage ceiling fans, and a 60s soundtrack exude the charm of a bygone era. Chef Gaik Lean has been guarding her secret recipes for decades, and she makes no compromises in terms of food quality. Many items in this one-MICHELIN-starred Penang institution are made from scratch, including her heavenly pie tee and gulai tumis that uses over eight ingredients in the curry paste, such as fresh saffron. Also try the nasi ulam, which uses an old-time recipe.

Potted plants are set nicely against a background of exposed brick walls and industrial accents here. On top of the short à la carte menu, the Nyonya combo set built around pandan nasi lemak with your choice of toppings is especially popular.

The rice is plated on a banana leaf and topped with mildly hot homemade sambal. Another speciality is siam bihun — turmeric rice vermicelli with shredded omelette and sauces. Round out the meal with tub tim krob (Thai red rubies dessert). The restaurant has a very relaxed atmosphere, making it a perfect spot for brunch or a light lunch.

This simple restaurant has been run by a married couple for over 15 years. Ivy helms the kitchen, while her husband waits the tables.

Besides the à la carte options, consider ordering from the sharing set menus that include their most popular Peranakan dishes. Kapitan Chicken Curry exhibits balanced taste and tender flesh; Joo Hoo Char, or stir-fried mixed vegetables in chilli paste, packs some serious heat. Reservations are recommended, especially on weekends.

“Bibik” is an honorific used to address older Peranakan women, and the room is aptly decorated with classic Nyonya motifs.

Naturally, the menu showcases the owner’s heirloom Peranakan recipes that are slightly less spicy than their counterparts elsewhere. Dishes come in three sizes — try their Jiu Hu Char (stir-fried yam beans with shredded cuttlefish), and Loh Bak (deep-fried five-spice pork rolls). Laksa is available, but only on the weekends.

This quaint and cosy café sits atop the florist of the same name and serves a small menu of Peranakan food.

Sambal Tumis Ikan Pari, or Sambal Fish Curry, is rich and aromatic; whereas the Assam Prawn strikes the perfect balance between sweet and sour. Dimly lit rooms are decorated in maximalist style with a Chinese theme — red lanterns, flowers, art, sculptures, and patterns cover every surface. Intimate service from the friendly owner makes diners feel right at home.

The restored heritage building is home to a lavish restaurant with a high-ceilinged room, crystal chandeliers, and scarlet velvet drapes. The concise menu showcases a good selection of Indochinese and Peranakan fare, alongside some vegetarian offerings.

Meat lovers can try the Tamarind Glazed Australian Grass-fed Beef; or the Prawn Geng Curry, that uses turmeric and lemongrass as its base, which can also be made vegetarian. Round it the whole meal off with Markisa (passion fruit) Semifreddo. Also check out the competitively priced wine list.