Weekend Peranakan cuisine at Cafe BLD

Peranakan or Baba Nyonya are different words but with the same meaning.

Peranakan dishes served from claypots [Left to Right]
Chap Chai (Mixed Vegetables), Kari Kapitan and Assam Fish

It’s a charming culture derived from the union of Malay and Chinese traditions into one unique heritage with the best of both worlds, not only in language and fashion but also its food.

Every weekend this March, Café BLD presents a range of mouth-watering dishes in the Peranakan tradition, served with tantalizing bursts of sweet, sour and spicy flavours.

I’m a fan of all things Peranakan and am excited to see the interesting spread the chefs have set out, both in the indoor and outdoor sections of the café.

Taste the rich flavours of Rendang Kambing Nyonya

The buffet also includes popular International and local dishes but staying true to the Peranakan theme, I’m pleased to see a wide range of Peranakan dishes in the spread.

I’m following my nose as I sniff out the appetizing aromas and discover a range of Peranakan dishes not only from the food but also confirmed by the labels in front of them.

At the Noodle station, there is a choice of noodles, ingredients and soups to create your own noodle dish but the recommended choice must be the fragrant Nyonya Seafood Laksa.

Chunks of Cincalok Omelet

There is also a selection of soups at the Soup station but how about a taste of tangy Itik Sioh, a soup made with braised duck in a Peranakan recipe?

This comforting soup is an apt representation of how the Malay and Chinese cultures have bonded together beautifully in the Peranakan tradition because Itik is ‘duck’ in Malay language while Sioh is ‘warm’ in Hokkien or Teochew dialect!

As I walk around the café, I discover a variety of Peranakan gravies to dine, the Malaysian way, with white steamed rice or Nasi Lemak Pandan, rice steamed in coconut milk and flavoured by pandan leaves.

Mild but tasty Ayam Pong Teh

There is Lemak Udang Nanas, a creamy curry prepared with a creative combination of whole prawns and slices of tangy pineapple, Nyonya Fish Curry, Rendang Kambing Nyonya (lamb) and Cincalok Omelet.

For diners who prefer less fiery flavours, there is Ayam Pong Teh, a classic Nyonya chicken stew braised with potatoes and dried mushrooms.

Cincalok is made with fermented tiny shrimp or krill, a lip-smacking condiment in Peranakan cuisine, usually served with slices of raw chilli, raw shallots and a squeeze of lime juice.

Nyonya Baked Fish with condiments by its side

In the outdoor Grill station, I spotted cincalok as a condiment to add more flavour to the grilled seafood items.

Because it’s fermented, I’m mindful to help myself to only a tiny bit because it could be rather salty to my taste.

Among the freshly grilled seafood is a choice of Nyonya Ikan Sumbat or Nyonya-style grilled stuffed fish.

Over at the Carving station, there is more fish. This is a Nyonya Baked Fish where diners can help themselves to their favourite parts of this fish and top it with a choice of sauces.

A range of Nyonya kuih

Nearby, a large platter of flower crabs prepared in a traditional Nyonya recipe, is tempting me to sit down and nibble on these tasty crabs at leisure, for the rest of the evening…

The Peranakan theme continues into the Dessert station where a range of Nyonya kuih is prepared to let diners end their meal sweetly.

I recognise familiar traditional cakes like Pulut Inti and Apam Merah and recall that at the outdoor live-cooking station, there is also freshly made Kuih Ketayap, delicious pancake rolls stuffed with shredded coconut drenched in Gula Melaka or Palm Sugar.

Mmm… with so much food to enjoy, I must retrace my steps around the café to help myself to these delectable dishes and enjoy my Peranakan experience here!

The Peranakan themed buffet spread is on every Friday and Saturday in March 2019 at RM123 nett per person, RM61.50 nett per child aged five to 12 years old.

Café BLD is located at the lobby level of Renaissance Johor Baru Hotel.

For reservations, Tel: +607 – 381 3322 or +607 – 381 3475.