Kocik Heritage Nyonya Restaurant — Restaurant in Malacca

We were looking for a Nonya restaurant which doesn’t serve beef and find Kocik Heritage Nonya Restaurant. We arrived quite late at the restaurant (definitely after 8pm) and the restaurant would close at 9pm. Despite the tight timing, the staff remained friendly and was helpful in introducing dishes which we had to try. Throughout the dining experience, we were not rushed to complete our meal. Instead the staff were patient in allowing us to enjoy the yummy food leisurely. We really appreciated this.

The dishes were delicious. The rice was delicately coloured with blue pea flower. There are bits of real blue pea flower petals in them too. We love it!The assam fish was good and the threadfin fish was fresh. The sourness and spiciness of the Assam gravy were well balanced making it an enjoyable dish. I particularly loved the Ayam Buah Keluak. The Buah Keluak nuts were huge and stuffed fully and I thoroughly enjoyed the dish- mashed nut mixed with the flavourful gravy and the tender chicken chunks. This is a dish for an acquired taste bud only though as the nuts have unique flavour which common tastebuds may not like. The salted vegetable duck soup was reminiscent of our childhood memories of my grandmother’s cooking. The sambal belacan winged beans were good too. Thank you for adjusting the level of spiciness for my parents. We were glad the warm barley drinks were sugarless. It was a great pairing to the meal of mainly spicy food. My family & I enjoyed our meal thoroughly. Thank you!

We went back to the restaurant for lunch the next day. This time we brought the extended family of 9 adults, 1 teenager and a toddler there. We had what we had last night but tried more dishes like Kueh Pai Tee, Ayam pongteh, Nonya chap Chye and Ikan Chuan Chuan, the non spicy dishes so that the kids have dishes to enjoy as well. My dad requested for Lemak Nenas Udang, a dish we haven’t had for years. He loves it. It was really lemak and delicately spiced just the way we like it to be. A Nonya meal is never complete without a dash of coconuty sweetness from a good bowl of chendol. This dessert was delicately sweetened with the fragrant Gula Melaka (coconut nectar sugar syrup) & smoothened by the delicious & creamy coconut milk. It was sweet , flavourful and refreshing.

Thank you once again Mag for making our stay in Melaka a memorable one with the yummy food. We’ll definitely be back for your delicious dishes when we are in...

If you visit Malacca, it would be a pity if you don't taste Nyonya food. As one of the oldest cities in Malaysia, Malacca is the center of the intersection of Eastern and Western cultures. Among them, Nyonya food, as a unique food culture, perfectly shows the essence of the fusion of local Chinese and Malay cultures.

I will briefly talk about the origin of Nyonya food. In the 15th century, "郑和/Zheng He", a navigator of the Ming Dynasty in China, led a fleet to Malacca and established trade relations with the local area. Subsequently, many Chinese immigrants settled here and intermarried with local Malays, forming a unique "Baba Nyonya" culture. Men are called "Baba" and women are called "Nyonya". Nyonya food is the product of this cultural fusion. It combines the cooking methods of Chinese food and the unique flavor of Malay spices to form a food system with rich flavors and rich colors.  Nyonya cuisine is particular about seasoning, and often uses spices such as lemongrass, galangal, blue flower, curry leaves, laksa leaves, and shrimp paste to add flavor. In terms of cooking methods, there are both Chinese-style stir-frying, steaming, and stewing, as well as Malay-style stewing and grilling, making the dishes rich in layers.

This time, I and two classmates went to the famous "Kocik Heritage Nyonya Restaurant" in Malacca for lunch. This restaurant only adheres to the essence of traditional Nyonya cuisine. The restaurant is located in the Jonker Street of Malacca, and the decoration is full of traditional Nyonya style. Photos of old Baba Nyonya families are hung on the walls, and the furniture is decorated with wood carvings and porcelain, creating a strong cultural atmosphere. Walking into the restaurant, it seems as if you have returned to the Nyonya family kitchen a hundred years ago, warm and full of historical charm.

We ordered several of the most representative Nyonya dishes, especially the "Fish Asam Pedas", which is fish cooked with asam and chili, making it taste sour and spicy and appetizing. I...

Today's lunch wasn't crowded. We had the pleasure of dining at Kocik Heritage Nyonya Cuisine and it was an experience worth sharing. We tried a variety of dishes that showcased the rich and diverse flavors of Nyonya cuisine.

We started with the Steamed Ladies Finger garnished with fried shallots and sambal chili. The freshness of the ladies finger combined with the crispy shallots and the spicy kick of sambal was a perfect appetizer.

Next, we had the Lemak Nenas Udang, a dish cooked with pineapple and prawns. The sweetness of the pineapple paired wonderfully with the prawns in a creamy coconut gravy. Sadly the prawns wasn't as fresh and plump.

The Ayam Pongteh, a traditional chicken dish cooked with potatoes in a rich, savory sauce, was another highlight. The chicken was tender and the flavors were well-balanced.

We also enjoyed the Assam Fish, which had a delightful tangy flavor, and the Telur Cincaluk, a unique egg dish with fermented shrimp that added a distinctive taste.

For dessert, we had Chendol, a refreshing treat with shaved ice, green jelly, and coconut milk that was the perfect end to our meal. We also ordered two hot barley drinks, which complemented the meal nicely.

The total bill came to RM123.55, inclusive of a 10% service charge. Given the quality and variety of dishes we enjoyed the meal but wasn't the best to our expectation.

Overall, Kocik Heritage Nyonya Cuisine offers an authentic and delicious Nonya dining experience. If you happen to patronized here I highly recommend the telur cincaluk and...