Peranakan Mansion – The One Peranakan Meal You Must Have in Malacca

Over the weekend, my friends and I made a trip down to Malacca. For our last dinner, we decided to book a table at Peranakan Mansion (僑生府) — and it turned out to be the perfect finale to our trip.

Hidden within a beautifully preserved heritage house, Peranakan Mansion is a restaurant where old-world charm meets the vibrancy of Nyonya cuisine. The building itself retains much of its original Peranakan character, with intricate wooden panels, antique furniture, and nostalgic décor that makes you feel like you’ve stepped into someone’s ancestral home.

The meal began with pie tee, those delicate, top-hat–shaped shells that shatter with a satisfying crunch. Each bite is filled with julienned turnip, a touch of chilli — a good way to whet the appetite before the richer dishes arrived.

From there, the table warmed up with a bowl of fish maw soup (hu piow). The broth had a gentle sweetness that came from hours of simmering, and the spongy fish maw absorbed the flavours beautifully. It was the kind of comforting dish that reminded me of Chinese home-style cooking, but with that unmistakable Peranakan touch.

The standout seafood dish to me was the ikan jenak asam steam, a snapper served whole and covered in a tamarind-based sauce. The fish was soft and tender, and the gravy — sour and slightly spicy — was excellent over steamed rice. It was a dish that balanced freshness with punch, and one that had the whole table reaching for second helpings.

The heart of the meal, though, lay in the meat dishes. The babi pongteh came as expected: pork belly braised until soft in a savoury sauce made with fermented soybean paste. It was comfort food in its purest form, the kind of dish that speaks of patience and tradition. On the opposite spectrum, the chilli garam pork was brash and fiery, coated in a special chilli paste that clung stubbornly to the tongue.

The ayam rendang was perfumed with lemongrass, galangal, and coconut milk, its sauce reduced to a dark, almost jammy consistency. Each piece of chicken pulled apart effortlessly. The ayam buah keluak, on the other hand, carried an earthy gravitas. The keluak nuts, their flesh scraped into a paste, lent the stew a depth that was bittersweet and musky, almost truffle-like. It may not be for everyone but is deeply rooted in Peranakan tradition.

Another memorable dish was the udang lemak nanas, prawns cooked in a pineapple curry. The gravy was rich with coconut milk yet lifted by the natural sweetness and tang of pineapple, creating a balance of creamy, spicy, and fruity notes. The prawns were fresh and succulent, absorbing the flavours of the curry while still holding their firm bite. It was a dish that brightened the table, standing out for its vibrant taste and unmistakably Peranakan character.

We also tried the otak-otak belanga, a dish of fish paste cooked in coconut milk with cabbage. Unlike the grilled version that comes wrapped in banana leaves, this rendition was softer and creamier, with the coconut gravy giving it a rich texture. The cabbage added a gentle crunch, cutting through the richness and giving the dish more body. It was homely and comforting, and showcased yet another side of Peranakan cooking.

Vegetables arrived not as an afterthought but as essential players. The kang kong belachan was smoky and sharp, the shrimp paste bringing a pungent kick that paired beautifully with the freshness of the greens. The nyonya chap chye, a mix of cabbage, mushrooms and beancurd skin, was braised until soft in a light, savoury-sweet gravy, offering a gentler option that paired well with the heavier meats.

We ended the meal with a Malaccan classic: cendol gula Melaka. The pandan-green strands sat in a bowl of creamy coconut milk, topped with a thick drizzle of smoky palm sugar syrup. Cold, sweet and refreshing, it was the perfect antidote to both the heat of Malacca’s weather.

Dining at Peranakan Mansion isn’t just about food — it’s about experiencing the culture and spirit of Malacca. Every dish was thoughtfully prepared, each bite a reminder of why Peranakan cuisine is so treasured. If you only have time for one Peranakan meal in Malacca, make it at Peranakan Mansion. Between the heritage house setting, the nostalgic atmosphere, and the delicious array of Nyonya dishes, it perfectly encapsulates the heart of this historic city.