MALACCA is “the only authentic restaurant owned by Malaysians and Cuisine cooked by Malaysians” according to its marketing tagline. I don’t usually believe in marketing gimmicks but I felt this one’s for real once I tasted my Bak Kut Teh Favorite and Sambal Kangkong dish.
Finally, a restaurant worth raving about after all the mediocre openings of “Malaysian-inspired” restaurants and the so-called fine dining places in Manila.
Most people would be familiar with Malaysian/Singaporean Favorites like Hainanese Chicken Rice, Curry Laksa, Char Kway Teow, Satay and Beef Rendang. Banana Leaf used to serve them and Toast Box serves a good Laksa that you should try. But having authentic Bak Kut Teh, Sambal dishes, Rojak and Fish Head Curry in the menu takes Malacca to a whole different level compared to its competitors.
Thanks to Philip Ng of Wasabi for finally creating a true Malaysian Restaurant in Manila. Maybe you can also bring in a true Thai Restaurant and the Singapore Chili Crab in Manila. 🙂
Start with the Short Orders menu for a Curry Laksa (P180) or Cha Siu & Hainanese Chicken Rice Toppings (P220). But if you are a Bicolano like me (who loves anything spicy), try the Sambal Prawns, Sambal Kangkong and the Fish Head Curry.
The menu also specifies which ones are Malaysian and which ones are influenced by the Chinese. The little Malaysian lady icon in violet represents Malaysian fare, and the Chinese lady icon in red represents the Singaporean dishes.
Barley with Lemon (P60) and Hot Teh Tarik (P60) – The famous foamy Indian-style “Pulled Tea” made from the finest Ceylon Red Tea with sweetened milk.
The Teh Tarik tastes like the authentic version of Lipton Milk Tea. I like it hot, especially for this cold weather in January.
Bak Kut Teh (P180) – Fresh, tender, meaty pork ribs, whole garlic paired with traditional Chinese herbs simmered into a rich and nutritious soup.
I can still taste the garlic and the different herbs used to create the meat broth, which is simmered for a long period of time. This creates a tender meat that easily falls off the pork ribs. Some say it has a medicinal taste.
Sambal Kangkong (P180) – Stir-fried kangkong, okra OR eggplant in Malay Sambal chili paste
Sambal is the chili bagoong used in Malaysia/Singapore. This dish brings back memories of the Sambal Kangkong we ate with Rache’s Auntie in the Malaysian restaurant on the 2nd floor of Changi airport.
Malay Chicken Curry (P380) – Fresh farm chicken cut into bite-sized portions and simmered in red curry sauce with potatoes.
I was literally sweating after finishing this dish. It is definitely not for kids but for those who truly love authentic chili curry.
Ice Kacang (P120) and Coconut Jelly (P80) – Fresh coconut milk gelatin with young coconut flesh, topped with shaved ice and syrup.
I recommend that you try the Ice Kacang. It comes with red beans, black gulaman and corn with shaved flavored ice on top. Surprisingly, they have a strong line-up of desserts. We did not like the Coconut Jelly that much, though.