My wife and I love this place. There is no food like this in Sydney, hands down.. Uncle is extremely friendly and knowledgeable.. the food is made fresh and is bursting with flavours.. don’t miss the deserts, save some space.. that is out of the world as well.. a wonderful journey from entrée to desert .. love it!
Speciality dishes catered around the ‘Nyonya’ / Peranakan culture. FYI that’s basically dishes attributed to Chinese immigrants who settled in the Straits of Melaka region, i.e. typically around the port cities of Penang, Melaka & Singapore.
Anyhoo... I haven’t found any such place in Sydney with the variety of said dishes. If I have to have my fix, short of a 9 hour flight to the original- this is it.
Last trip we had the Pie Tie, Ayam Buah Keluak & the Achar. Those Malaysian readers may notice the menu is geared towards a Singaporean-style dishes with Chwee Kway, etc. nothing wrong, just different.
Somewhat pricy but I suppose they have a certain monopoly of the speciality.
Great food, friendly uncle. Highly recommend this place for peranakan / nonya food (a sub-cuisine of Malaysian). If you're not sure what to order the uncle can definitely help. Try the achar, nonya fish curry, pineapple prawns, curry laksa, and Hainanese chicken. TBH you can't really go wrong with anything on the menu!
This place is amazing! Excellent Malayasian restaurant in Sydney. Foods are generally authentic & delicious. Staff were very friendly and patient👍
Love their durian pudding so much, so authentic and is real durian meat 😚😚if you're craving for durian, this will be a must try dessert!! Otak Otak(minced seafood with spice) bring me back to the taste when I tried at Msia _so tasty. We love it's Ngoh Hiang (minced pork&prawns), not like other place too much pork belly, this place just make it right in everything! Laksa soup is so thick texture and delicious. Definitely will back to try their other dishes. Pls do remember to book in advance as they only open for 3 days in a week. Owner is very friendly 👍👍👍
Really nice Malaysian restaurant with good classic dishes.
The shrimp paste fried chicken wings were really nice, crispy and lots of flavour. Oyster omelette was generous with oyster. The Babi pongteh wasn't that outstanding though, it was good, but nothing too special.
Roti was very good, fluffy and buttery.
Location was a bit strange, located on a main road, but appeared to have no parking
Had an excellent lunch at Peranakan Place in Auburn. Tried the char kway teow, ngoh Hiang, otak, prawn noodles, chicken rice, prawn paste chicken, nonya laksa, hokkien Noodles. All dishes were good and authentic.
The place was pleasantly decorated. The service was very good.
So far it’s one of the best Malaysian food I tried in Sydney.
Had the chicken briyani, Harmee dry and pie tee. Went with my girlfriend who is Singaporean and she confirms the taste is authentic. The owner claims this is the only real Singaporean restaurant in Australia. Will be coming back to try more dishes.
I'm not from Malaysia so I don't have any baseline on the authenticity of the flavour but I loved it and can't wait to come back.
For entree we had the otak which is a seafood mix wrapped in banana leaves and the chicken satay sticks. Both were absolutely delicious.
Next we had a Prawn Mee which was to my liking as it wasn't loaded with salt. We also had the "Pork Belly" dish which had a nice gravy to it.
The decor is very traditional and simple.
The service was good.
Overall I felt like I was eating some traditional home cooked meal that was delicious. I would say it was fair price for the quality of the food. We paid $60 for the two of us and we were stuffed. Not cheap but not expensive.
My husband who is from Malaysia loved it too and said there was no dish that he could fault as it was all very tasty.
We were in the area n spotted this small restaurant n the word Peranakan caught our attn. we plan to have Lebanese food but decided to give it a try n it did not disappoint us for the food we ordered and ate. The curry fish, sambal prawns, okra belacan n fried chicken wings were delicious n authentic.
The otak otak was good n the top hats were fantastic.
Recommend for lunch and dinner.
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Great food and good servings. My girlfriend and I tried their Chicken Rice and the rice was cook perfect very fluffy, beautiful fragrant and soft. We order half a chicken to accompanied with the chicken rice and beef Rendang was out of the world. The beef rendang was cooked with perfection. It was full of flavour with every taste you put into your mouth. You can just tell that the food was made with love. The Kangkong was very delicious. The food was so good that we bought take away. If this shop was to be Kingsford.. it would be absolutely packed . We ordered Laksa for takeaway and the laksa gravy was exactly like how I cooked at home from a receipe cooked booked written by a famous Peranakan cook Mrs Lee cook book. Pounded rempah with beautiful rich coconut milk and laksa leaves. Can't fault on anything except that if only they use fresh prawns instead of frozen prawns it would be perfect like an icing on the cake. Otherwise the fish cake was homemade and it taste delicious. Thank you for the service great traditional Peranakan Service
What a hidden treasure and pleasant surprises for us to find this restaurant. Friendly services with aromatic foods cooked with care. Impressed and we will definitely will be back.
Food_Rampage_AM @INSTA
+4
Be prepared for some good old fashion love from the bossman himself when you come eat here. He is quite hands-on and likes to mingle with his diners.
As to the food, there is no awkward adaptation to local tastebuds, just simple straight forward authentic home cooked style Nyonya food. Some dishes are quite exxy, some more reasonably priced.
Standouts:
Otak-otak (spiced fish paste wrapped in banana leaves) 4.5/5, each stick is quite small though, wish they were more spicy hot.
Spicy dry har mee (prawn noodle) 4.5/5, thinly sliced pork belly, prawns, fish cakes, kangkong (water spinach), sprouts, hokkien noodles on top of the gravy made from all things prawn/shrimp, the way it should be.
Chay dao kue (wok fried carrot cake with radish eggs green onion etc) 4.25/5.
Chicken keluak, served with a special utensil to poke/dig into each of the keluak nut (5-6 nuts in the dish) 4/5, chicken was wee bit dry though so make sure to eat this with the gravy n the scraped out keluak nut. Dish reminds me of indonesian beef rawon (stew) that my missus cooks @hm.
Pepper beef steak 4/5, cooked spore/malay style quite unlike those available in many restaurants in chinatown. Beef pieces tender, flavour on point.
Okra belachan (spiced shrimp paste) 2.75/5, fresh well cooked okra, only the belachan disappointed.
Great food, great host. He is so funny and great sense of humour. Definitely will come again with more people so we can try other dishes. The Hor Fun seafood was super awesome.
They serve authentic nonya food, super happy to have discovered this place. I am sure I will be a very regular patrons.. Deserts are to die for. Must try!
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You might have noticed a recent string of posts about this otherwise unassuming Nonya restaurant in the middle of nowhere. So without repeating what has already been said and posting pictures of the same food from a different angle, I thought I would simply share my personal experiences of the night, when an unofficial Zomato meet took place.
Peranakan is a completely new concept to me and had it not been for the patient and enthusiastic crash course by the owner, I would have never known the culture existed; nor would I have learnt that their males were known as 'Baba' and the females 'Nonya'. Baba, an avid collector and passionate curator of the Peranakan food culture, provided us with a sensory journey throughout our meal; from letting us try segments of raw yam, fondle buah keluak nuts (get your head out of the gutter), interpret the symbolisms behind the specific colour schemes chosen for the restaurant, and almost organising a group excursion to the bathroom to admire the imported tiling and expensive artefacts.
This meal was akin to a tour of a foreign nation and baba was our guide, often sharing his own childhood experiences without hesitation. But I suppose what you really want to read about is the food! My suggestion is to choose dishes that you cannot pronounce and you'll be onto a great start. The cuisine for me was a fusion of Thai, Chinese and Malaysian. According to Baba, Nonya is the only true fusion cuisine and all others are simply hiding behind a veil of incompetence. Big call that is, but the food presented were mostly enjoyed by the table, with each dish appealing to different diners.
My favourites were the Ngoh Hiang, carrot cake, which was reminiscent of a vegetarian omelette and the Babi Pongteh of fatty pork belly and trotters in a chestnut sauce. The Ayam buah keluak didn't sing for me as the chicken piece I tried was slightly dry and the textures of the seeds too nutty and sour. I'm also not a fan of black bean sauce and this was quite similar. Dessert of sticky rice with a layer of the king of durian (Cat mountain king) divided the table instantly. Personally, I love durian and have been known to smuggle and deal illegally in hotels. I usually prefer mine slightly chilled and although this was served warm due to the sticky rice, it aided in muting the scent which was possibly a good thing as I could see the struggle in the eyes of my fellow diners.
The price of the meal was reasonable but not cheap and neither should it be as Baba intends to offer his cuisine as a fine dining experience. He relies on the quality ingredients, the meticulous maintenance of the kitchen and the authentic flavours to bring the crowds to his doors. You won't be finding any loose flyers stuck to his window, no, not on Baba's watch! Sydneyguyrojoe Howardwashere Kai Luv
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I had the pleasure of being invited to a casual meet up with some foodies.
We had the entire dining room to ourselves this evening and got the VIP treatment from the owner and manager whom took us on a historical journey through the roots of Nonya. You would be challenged to find an owner who is more passionate about his Nonya cuisine. I was instantly sold when he said that he was sick of eating at so many Malaysian places that claim they serve Nonya food only to be let down time and time again that he decided to open his own!
We asked for recommendations as we wanted to try the most authentic dishes. We were sold on his description of some dishes that were only sold by him and 100% authentic. I won't go through every dish we ordered but will describe some standout dishes:
Ngoh Hiang - Minced pork and prawns, water chestnuts wrapped in beancurd skin and served with an inhouse sweet soy and chilli jam. To me it resembled a Loh Bak but with a filling that had more character and more importantly, slightly fluffy.
Babi Pongteh - Described as a "Truly Peranakan" dish, this umami rich cassarole leaned more towards Chinese flavours than the kick of spices synonymous with Malay food. The slow cooked pork belly combined with the gelationous trotters to bring about a deep rich pork flavour enhanced by the richness of chestnuts and shitake is a dish I would be very happy to rder again.
Orluak (Fried Oyster Omlette) - This is a popular classic dish but usually baby oysters are used for them. Here, they used slightly bigger oysters and served them slightly under so as to enhance the natural flavours of the oyster. Some may detract from the pungent oyster flavour and texture as its bordering on raw but to those who love oysters, they will appreciate the intensity of flavour.
AYAM Buah Keluak - The owners pride and joy which he proudly advocates as he purest Nonya dish you could try and could not be bought anywhere else. The base of the dish is from the Buah Keluak nuts which he describes as truffle like but paying only a fraction of the price. I would'nt go that far. The nut is slightly bitter and as one of the foodies mentioned, it resembled black beans which is quite accurate. The overall flavour was nutty and slightly sour which is an acquired taste and the texture of the sauce resembles a thick curry or rendang. We were divided on our opinion of this dish but I personally tasted it several times and I did not get the wow factor I expected.
Durian Pudding - *We were all too full to order desserts but the owner insisted we try this and put it on the house'. Durian pieces sat on top of a glutinous rice base which was warmed and this was finished off with a drizzle of cocunut cream. I think this would have to be one of the top Durian desserts I have had. The durian was the hero and the warmed sticky rice provided great chew and cold/warm contrast added to the enjoyment. A very simple but very effective dessert.
It was good to sample a restaurant that claims to serve authentic cuisine without comprimise and an owner so proud of his heritage and cuisine his enthusiam becomes contagious. However, his overbearing confidence needs to be switched down a notch as expectations become so high that there is a serious danger of diners being dissapointed with the end product. I can only let real Nonyan offianado's comment on the true authenticity of the food here but my experience was good without being spectacular.
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NONYA a word I saw often in Malaysia.
According to the owner this is the only Nonya restaurant in Sydney, this maybe true as I don't recall any place saying they are Nonya.
It's a place that you would drive past numerous times on Parramatta road without knowing it's even there. It's close to Domayne is the easiest way to describe where it is
First impressions entering they restaurant was its new,clean and decorative. I love the fruit wall paintings on the side.
The owner gave suggestions on what to try.
Babi Pongteh, pork belly and chestnuts was my standout! Can it be true though what pork belly dish doesn't taste good? I just love how it was so soft and you could almost slurp it into your mouth. I take what my fiancé says though that other places do it just as good
Achar,which is like pickled vegetables is authentic and I liked this also
Top hat/pie tie is visually interesting and something different. Had something very similar in Malaysia recently and this version is worth trying
Carrot cake (not literally carrot cake by the way,this is not a dessert) and Ngoh Hiang were pretty good also
Long beans balachan was a little disappointing as I like crunchy long beans but I was told this was not in season. The soft version is not for me
Penang fried kway teow is always better with the larger flatter rice noodles rather than the thin ones they used here,I was let down by this dish
The Grlurak/ oyster omelette,the small oysters itself was too salty
A really different and interesting dish the AYAM BUAH KELUAK nuts is a dish I had never heard of and probably would of never tried. You are digging out truffle like substance from this nut which is as big as a walnut! Leesah did well without using her hands but I'm a caveman when it comes to eating it,it was a lot easier using your hands. It's like a concentrated black bean taste. Too strong of a taste for me but the sauce and chicken that came with it was more to my liking
Food came out quicker than expected,prices reasonable,parking is not difficult,plenty of parking on a side street
Thank you to Passionate Foodies for suggesting this place and thanks to my fellow foodies for there company and for joining me and my fiancé on this adventure
A true indication of how truely authentic this food is would be to bring my parents here as they are familiar with this type of food and they love durian but that will be for next time
With
Howardwashere Leesah Kai Luv
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Nonya nonya nonya. I have seen that word so many times but had no conception of the deep traditions and rich culture underlying this fabulous cuisine until I visited Peranakan Place. Our group of foodies - small in number but large in appetite - sampled a number of nonya dishes under the passionate tutelage of the owner, a nonya purist on a mission to bring authentic nonya cuisine to Sydney.
For me the stand out dish was the Ayam Buah Keluak, chicken braised with Buah Keluak seeds. The menu devotes a whole page to the story of these seeds, which grow wild on Kepayang trees in Indonesia and have a distinctive flavour. My fellow foodies compared it to black bean, I tasted notes of chocolate and truffle and loved the intensity and richness of this dish.
Another nonya dish was the Baba Pongteh, pork belly and trotters slow cooked with chestnuts and shitake mushrooms. Great flavours again and a favourite with the other foodies. We also ordered the orluak, a fried oyster omelette, and the carrot cake, which was similar but with radish as the main ingredient. Both delicious.
If I had a miss it was probably the char kway teow, which was made with thin rice noodles rather than the usual wide flat ones. Nice flavours but not outstanding.
On the owner's recommendation we tried a couple of entrees - the pie tie and the ngoh hiang - which were both enjoyable. He was also kind enough to give us some complimentary dshes - an awesome achar pickle, raw yam beans (very tasty and refreshing) and durian pudding. I have never tasted durian before and it was a true testament to my enjoyment of the food that I ventured to try it here. It did invoke a war of the senses, as in happy little taste buds trying to placate my thoroughly revolted olfactory sensors, so the verdict remains out (particularly after Leesah mentioned the possibility of durian blowback :O)
All in all I loved this restaurant, which seems quite ordinary on the surface but unfurls to reveal layers of meaning and history in both the food and the surroundings. The owner has decorated it with his personal collection of peranakan style and family heirlooms, with lots of great stories attached to the various pieces. A wonderful sense of place and time in a world where everything is becoming all too generic and commoditised. Many thanks to Sydneyguyrojoe for organising and Passionate Foodies for the recommendation.
Absolutely delicious nonya cuisine. The entrees were so flavourful and unique, the mains were cooked to perfection especially the chicken wings with shrimp paste or har cheong gai (amazing!) and assam fish (spicy and full of flavour). My favourite of the desserts was the beautifully light almond pudding topped with lychees. It was so fresh and pure made with real almonds rather than essence, reminiscent of Hokkaido, Japan. Probably my favourite dessert I have ever tried. The service at dinner was wonderful as well, very warm, friendly and the owner is full of knowledgeable advice about the food and its origins. Highly recommend you make the journey to check it out.
Amazing authentic food! So happy we found this place. The owners are so lovely and made our evening very special. Hidden gem in Sydney, highly recommend a visit.
The Food Remind me of Singapore. If you craving for one, definitely the place to go. The food feel like home made but authentically delicious.
I specifically ordered all the nonya food to test the authenticity of the cooks and boy was I surprised! The Babi Pongteh had the right balance of sweet and savory whilst the pork was nice and tender, the Ayam Buah Keluak had the depth of flavour that only a true Peranakan knows. The Assam fish tanginess was balanced so well with the spice and the shrimp paste fried chicken was so well matched with the chilli sauce! The Peranakan Achar just brought back childhood memories!
This is certainly my new favourite place in town!
Excellent food and excellent service! The atmosphere was perfect, warm venue and great energy.
I've been searching for the perfect Penang Fried Kway Teow in Sydney and my craving was finally satisfied -- Big time! Ngoh Hiang was so good loved the homemade chili that was served with it. For Durian Lovers, the durian puffs is a must-try their homemade puffs and durian filling was scrumptious.
We also did some takeaway, tried the Laksa Combo absolutely loved it and can't wait to go back there again.
I visited with a group of Singaporeans living in Sydney (who have collectively tried every Singapore / Malaysian restaurant in Sydney) and all agreed the food was -that magic word- "authentic" in both it's range and flavour. Highly Recommended are the hokkien mee, orluak (oyster omlette with big fat oysters not like in SG), nonya style achar and fish curry. The durian pudding was a must for any fellow "king of fruit" lovers and the chef uses fresh musang king durian! This is going to be my new go to place for a taste of home north of the bridge. Decor is basic with some cute peranakan touches and the owner is charming as a Singapore Uncle gets. I can only assume the lower reviews are by people not familiar with real Singapore cuisine! We ate enough to roll home afterwards including drinks (mmm grass jelly and teh tarik) and spent a bit under $40 each.
The food is very authentic, very close to the origin of Peranakan food in Melaka (malaysia).
Their signature dish Babi Ponteng - pork belly is cooked with many flavours.
The durian pudding is also excellent.
The portion is medium size (could be a bit bigger).
Overall, a very nice local malaysian food place.
Went here for lunch with some friends. We tried Yong Tau Foo Dry, Penang Char Kuay Teow and Singaporean version, Har Mee. Everything yummy and authentic. The owner obviously knows what he was doing, he is very knowledgable and passionate about his restaurant and even chose the cutlery very carefully.
Food came a bit slow but must admit we are all very hungry. Will definitely come back with friends and family.
Every mouthful of food brought us back home to Singapore/Malaysia. Even the chilli that accompanied the meal is right to the tee.
Truly authentic dishes. Do try the hokkien mee, hor fun and the chicken briyani. The stir fries has a beautiful wok fried flavour!
Owner is very friendly and we felt like home. Thank you for your hospitality!
This is a wonderful restaurant located on parramatta road. The food is nonya cuisine and it's so authentic and flavoursome you won't even believe this place exists. I highly recommend the Singapore fried Kway teow - it was so tasty and authentic I thought I was in Singapore!
This place is the real deal for authentic nonya food in Sydney. While many of the items on their menu can be found at other Malaysian/Singaporean restaurants, the taste is more in keeping with the owners' babi/nonya roots. Food is delicious. Prices are reasonable. Service is a little slow at times, but owner Sam is affable, friendly and always welcoming. Definitely worth checking out!
From Across The Kitchen Table
+3.5
with local Malays.They address themselves as Baba-Nyonya. Baba refers to men and Nyonya refers to women. Peranakan or Nyonya cuisine is a unique flavour combination of Chinese and Malay cuisines like this Nyonya Paper-wrapped Chicken recipe here. It is tough to find Peranakan food in Sydney but today, I will share with you this exciting and often overlooked cuisine
The outside of the restaurant may look unassuming and the location is more of light industry rather than a food hub.  Parramatta Road in near western Sydney can be confronting with passing traffic at times and yet can be a quiet neighbourhood otherwise.
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I was looking for the traditional dishes of Straits Chinese cuisine - and there they were. I have not tried the Chicken Buah Keluak, a rather challenging dish to prepare with a difficult nut to handle. I did dive into the Babi Pongteh, shoulder pork marinated in soy sauce and other spices ala Baba and Nyonya. This appetising gravy dish goes well with steamed rice and I was more than happy with the Pernanakan Place rendition of this signature dish of Straits Chinese fusion culture.
For those who loved their deep fried bean curd rolls laden with pork from Penang or Malacca, otherwise known as the lobak, there is this Straits Chinese twist called the Ngor Heang. Serving was small but I was happy with the outcome.
Best of all I fell in love with the durian custard tucked inside Choux pastry buns for dessert. The chicken satay was well marinated sufficiently and the accompanying gravy stood up to the palate. There are two versions of char koay teow here, the Singapore and Penang variations, which I have yet to try.
Let-downs one evening were the Kueh Pietee and the prawn Nyonya curry cooked with pineapple. The former
did not remind me of those served at house parties back in Penang and Singapore, whilst the prawns were from frozen stock.
The owner operator, a gently sociable and experienced personality with lots to chat about, adds to the ambience of this restaurant. There are other non Straits Chinese dishes available as well. It opens the eye of the Sydney diners to another yummy branch of cuisine from south-east Asia.
Love the food. Very good char kuey teow. Not oily nor sweet like others. By far the best. Belachan Kang Kong is very good too.. Place is very nice and clean. My little one hates to go to public toilet, but this one is just like hotel standard. Brought several friends there and we all loved the food.
You've most likely driven past but never noticed this quality, family run restaurant on Parramatta road.
We ordered Ngoc hiang for the entree. Think of a soft shell spring roll which is full of flavour.
For mains, we had a good Laksa. Very tender chicken. Soup has a relatively stronger shrimp taste than laksas I've had elsewhere.
Kang Kong with Belachan (shrimp paste) has a mild spice. This leaves you with a warm fire place in your mouth.
Very cute little restaurant, very nice owners and cooks too. The service is fast and food delicious. My favourite of the night was the Kang Kong Belachan, we were only three people but we demolished all of the dishes in the photos even the delicious dessert which I sadly did not take photos of. Will be back again soon!
OMG nonya food rocks. Made with care and love the dishes here are amazing and well worth the detour. My mouth was singing from the nonya fish curry. We also loved the rotis, beef rendang and mee goreng. Highly recommended.
WOW! This place is a hidden gem! Their dishes are authentic and love love their hainanese chicken rice and their noodle dishes Singapore Fried Kway Teow, a favourite street food! We will definitely be coming back to try their other dishes! Highly recommend! They also sell frozen durian meat! We bought one and took it home and defrost it before eating it. wow! so meaty, fluffy and delicious!!
Fantastic food, friendly uncle who seated us and just a really nice overall homey vibe. We got the Assam fish, Otak Otak, Babi Pongteh and Ngoh Huang. Everything we ordered was really yummy. Would definitely come back here.
Really good restaurant run by the most delightful old man. The flavours hit the spot and the service makes everything taste even better! Definitely worth a stop off if you’re in the area 😊
Had the best Chillie Crab last night! The Hokkien Fried Noodles, Chicken Rendang, Kangkong Belachan and Fried Mantou buns were delicious too. Dining parties were socially distanced between empty tables. Great service & friendly host.
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