The Peranakan (Nonya) cuisine here has a dedicated following, but service can be a bit curt and a wait is inevitable at weekends. However, many consider it worth it for the juicy pork fried with bean curd or signature candlenut chicken dish – simmered in a nutty sauce, fragrant with lemongrass. Buy some kuih (sticky-rice sweets) on your way out.
If you want to take some Peranakan culinary know-how home with you, call to arrange cooking courses with Nancy herself.
