Nancy's Kitchen — Restaurant in Malacca

The most exasperating thing about any entity is that it lists its contact number but never, ever answer any call you make! If that is the case, why have the number there in the first place? Tsk, tsk….very unprofessional behavior.Despite my initial reluctance to eat at a place that has its name & phone number listed on the Internet but never ever answer a call from a customer (who wants to make a booking/reservation) I gave in to the wishes of my fellow travellers to try the nyonya food here at Nancy’s Kitchen. What’s my verdict? At best, mixed, at worst, damning! Firstly, once the food arrived on the table, I at once noticed the presence of certain unwanted airborne commensals, or in common parlance known as the “lalat”, one of which managed to land on a piece of chicken on my plate but took off quickly when I swiped it off! Two unlucky diners at a nearby table had the rare experience of witnessing one housefly “committing suicide”, when one made a kamikaze dive into their bowl of soup! Don’t the Melaka health authorities ever make spot-checks of the restaurants for the presence of these unwanted creatures & other unhygienic issues like blocked sinks (and its yucky & sticky tap handle!) next to the toilet in Nancy’s, as the health of people eating in such places are undermined? First level of deception: the chicken buah keluak dish we ordered looked like mamak chicken curry because it had NO buah keluak at all in the bowl! When I remonstrated (“hey, where’s the buah keluak….?”) the corpulent lady at the cashing machine, presumably the eponymous owner of this restaurant, said “we charge separately for the buah keluak, each is 2RM! A lot of work is involved as the kernel of the seed is minced together with meat blah blah, then put back into the shell & that’s why we charge for the buah keluak!” Second level of deception: so, I ordered 4 buah keluaks which soon arrived but after digging out the kernel, I noticed only the black paste-like kernel, plain looking, without having been mixed with minced meat blah blah! Not only that, the whole so-called buah keluak dish tasted insipid & bland! In fact, a mamak curry chicken dish would taste many times better! Third level of deception: the pie tee veg filling was so parsimonious, you would think Melaka was going thru an agricultural crisis! Our experience of the ersatz peranakan food here was hardly a memorable one that I told myself this was going to be my first & LAST experience...

Nancy’s Kitchen in Melaka is where Peranakan flavours come alive, and stepping in feels like visiting a beloved relative’s house. The dining room is a delightful blend of old-school charm and family warmth—the space is cozy but packed with character, featuring classic Peranakan décor, air conditioning for comfort, and friendly staff who genuinely care about your experience. Even when it gets bustling with happy diners, there’s a welcoming vibe that makes you want to sit and savor each bite just a little longer.

Here, the menu is a celebration of Nyonya heritage—you’ll spot everything from appetizers to soulful curries and rare finds. Start with Ngioh Hiang, golden bean curd rolls crisply fried and stuffed with juicy, well-seasoned pork that’s sweet, savoury, and satisfyingly moreish. Then there’s Kari Nyonya, which brings together tender chicken and potatoes, simmered in a creamy, aromatic gravy rich with coconut milk, turmeric, galangal, and lemongrass—every spoonful is a taste of family tradition.

Udang Goreng Assam is another highlight, featuring plump, fresh prawns tossed in a tangy tamarind-based sauce that’s lively with chili and a hint of natural sweetness. And don’t miss Sup Itik Tim, the iconic duck soup slow-cooked with salted vegetables, creating a comforting broth that’s lightly sour and intensely aromatic. The recipe here even gets a distinctive kick from a splash of white wine, a nod to Nancy’s own family twist.

With its full range of authentic Peranakan food, reasonable prices, and homely atmosphere, Nancy’s Kitchen is the place to gather your foodie pals for a meal that’s heartfelt and delicious. Every dish tells a story—and you’ll leave already planning your next visit, eager to explore even more of their...

Somehow I think this place is a bit overhyped. There are too many people blogging and reviewing about this place which is causing such a queue outside the restaurant. I arrived at 12 noon and queued for 90 minutes before I got a table. I would recommend anyone who wants to dine here to make reservations in advance. Kinda complicated with reservation queue and walk in queue, and people making reservations came late. I was 9th in the walk in queue and I waited 90 minutes, and in the meantime I could walk to collect my popiah and putu piring just a few blocks away. Finally got in, had to take orders before heading to the table. Once seated, it didn't take long for the food to arrive. Ordered a few of the recommendation from the staff, since some items we wanted to order were not available. I would say the food is okay not bad but not to the fantastic level. The food is nonya but I think the flavours were not rich enough, felt that the taste is more toned down. Surprisingly the dish I loved the most was the chap chai and not the meats. It was well cooked and the gravy was nice. The sek bak was disappointing as the meat was too tough for our liking. The soursop drink was also pretty tasteless not sure why, and the cendol took really long to come. We told 2 of the servers to serve the cendol and think they totally forgot about it. Only on the 3rd time one of the servers were serving dishes to another table I reminded him again then the cendol was served. A bit disappointed with the cendol as well, very rich in coconut but couldn't taste much of the...