The Kam Cheng 感情现代娘惹餐 — Restaurant in Malacca

We were craving for Peranakan Melaka food and couldn’t secure a table at Lin Neo as it was fully booked. Found this restaurant via Google and decided to give it a try, knowing well in advance that it may not serve 100% authentic Peranakan fare. We kept our expectations moderate — but unfortunately, we still left quite disappointed.

Here’s our honest rating of the dishes we tried: Lemak Pucuk Paku – ★★★★☆ Creamy and pleasant, this dish was among the better ones. Telur Cincaluk – ★★★☆☆ Acceptable, though the cincaluk aroma could’ve been more distinct. Pai Tee – ★★★☆☆ Presentation was okay, but taste lacked the punch of traditional flavours. Ayam Pong Teh – ★★★☆☆ Unfortunately, the flavour profile was off. Missing the essential tauchu depth and garlic base that usually define this dish. Sago Melaka – ★★★★☆ The best item we had. Rich in gula Melaka, full of flavour. Well done on this! Longan Tea (Signature) – ★★☆☆☆ Very diluted and bland. Honestly, it shouldn’t be called a “Signature” drink. It needs improvement or be renamed accordingly. Chili Garam Pork – ☆☆☆☆☆ Deeply disappointing. It tasted more like a Thai-style dish with a starchy, watery gravy – totally unrecognizable as “chili garam.” As a Peranakan Melaka myself, I had hoped for something remotely close to the dish I grew up with. Sadly, this was the complete opposite. I strongly recommend removing this from the menu or reworking the recipe entirely.

Service: We rated 2 because the waiters are busy at front counter and rarely check status of our orders. Hand raised ignored. Order missing or duplicated etc.

We came with open hearts and adjusted expectations, but still found several dishes to fall short of even a modern or fusion interpretation. I hope the restaurant team takes this feedback constructively and continues to refine the menu to better reflect the beautiful, bold flavours of true Peranakan cuisine. The potential is there — just needs more authenticity and attention to detail.

Response to the feedback from the restaurant: Thank you for responding to my review. However, I must express my disappointment with the tone and content of your reply. To say that you “will always disappoint Peranakan like me” simply because you are not Peranakan and lack grandmother recipes feels dismissive rather than sincere.

Authenticity in food can be achieved through research, effort, and passion — not just heritage. Many successful restaurants have recreated traditional recipes beautifully without being from that culture themselves. It’s not about who your grandmother is, but how much respect you have for the cuisine you are representing.

I sincerely hope you take this as constructive feedback. If your goal is to serve Peranakan-inspired cuisine, then please continue improving and refining your recipes instead of resigning to the idea that disappointment is inevitable.

Best wishes in your journey to...

A Delectable Sojourn at The Kam Cheng

Nestled in the heart of [location], The Kam Cheng is a haven for food enthusiasts seeking an authentic and unforgettable dining experience. I recently paid a visit, and it proved to be an absolute treat from start to finish.

As I entered, the restaurant's ambiance immediately captivated me. The soft, warm lighting and traditional Asian - influenced furnishings exuded a sense of tranquility and sophistication. The gentle background music, with its melodious Eastern tones, added to the overall charm, creating a setting that was both relaxing and inviting.

The menu at The Kam Cheng is a veritable ode to the rich tapestry of Chinese cuisine. I decided to begin my meal with the wonton soup. The broth was a masterpiece, simmered to perfection with a depth of flavor that was both savory and subtly spiced. The wontons themselves were plump, with a delicate wrapper encasing a well - seasoned filling of minced meat and herbs. Each spoonful was a comforting embrace, a blend of textures and tastes that whetted my appetite for what was to come.

For the main course, I chose the stir - fried beef with broccoli. The beef was cooked to tender, juicy perfection, with a light, crispy exterior that gave way to a melt - in - your - mouth interior. The broccoli was crisp - tender, retaining its natural freshness and providing a healthy, vibrant contrast to the richness of the beef. The sauce, a harmonious blend of soy, ginger, and garlic, tied everything together, coating the ingredients with a savory, umami - rich glaze that was simply irresistible.

What truly sets The Kam Cheng apart, however, is its exceptional service. The staff members were not only friendly and approachable but also incredibly knowledgeable about the menu. They were more than happy to explain the various dishes, offer pairing suggestions, and ensure that every aspect of my dining experience was flawless.

In summary, The Kam Cheng is a must - visit for anyone who appreciates high - quality Chinese food served in a warm and inviting environment. It manages to strike the perfect balance between traditional flavors and modern presentation, making it an ideal destination for both casual diners and those looking for a more refined culinary experience. I wholeheartedly recommend this restaurant and will undoubtedly be back for more of their...

The highlight of our Malacca trip was undoubtedly the visit to this renowned restaurant, where we indulged in an extensive array of Nyonya cuisine.

For appetizers, we savored Kueh Pie Tee, Pickled Spicy Mango, Ngoh Hiang, and Tau Hu Goreng, each ordered in pairs. Our main course unfolded as a rich tapestry of flavors, featuring Rendang Ayam, Buah Keluak Lamb Shank, Jenak Garam Assam, Udang Goreng Chili Garam, Babi Assam, Lemak Pucuk Paku, Sambal Bendi, and a generous serving of Nasi Lemak Bunga Telang. The feast concluded with a sweet symphony of Sago Gula Melaka, Tausuan Peacake, and Chendol.

The Kueh Pie Tee, Jenak Garam Assam, Udang Goreng Chili Garam, Babi Assam, Lemak Pucuk Paku, and Sambal Bendi were the stars of the show, impressing us with their exceptional taste and presentation.

However, a few dishes fell short of our expectations. The Buah Keluak Lamb Shank, though intriguing, offered a subdued lamb flavor, seemingly overpowered by other ingredients, perhaps due to overzealous blanching that diminished the meat’s natural richness. The Rendang Ayam, a staple in any Nyonya feast, presented a familiar taste but lacked the distinctive Nyonya flair we anticipated. The Chendol, traditionally a harmonious blend of coconut and gula melaka, also fell short. The coconut milk lacked the aromatic depth we expected, allowing the gula melaka to dominate the palate and mask the delicate coconut essence. A more balanced interplay between these two key components would have elevated the dessert to its classic, beloved standard. The Sago Gula Melaka was good, but similarly, the coconut milk did not do justice to the aromatic, fragrant gula melaka. As for the Tausuan Peacake, although it aimed to delight, it didn’t quite capture the essence one expects from such a traditional delicacy.

In essence, it was a culinary journey that tantalized our taste buds, filled with highs that delighted and lows that offered room for reflection and improvement. Should my travels bring me back to Malacca, I would eagerly return to this culinary haven, drawn by the allure of the dishes that captivated my palate. My hope is that, in time, the Chendol and Sago Gula Melaka will find their harmony, with a quality coconut milk that truly honours and elevates these traditional desserts, allowing them to shine in their full,...