Championing Peranakan Fare
By Hiranmayii Awli Mohanan
When the creative head behind Pretty on Plate, Aaron set out to establish a new restaurant called Baba Quay with his uncle, Ronald Quay, we had to pay it a visit. Highlighting his heritage and culture, Baba Quay doles out delectable Peranakan fare evocative of a grandmother’s kitchen. Taking residence in Ronnie Q — the first sports bar that opened in Malaysia, this is the kind of unassuming restaurant every neighbourhood should have. Open for lunch and dinner seven days a week and just a pigeon’s hop away from Bangsar Village II, its laidback and cosy interior pairs seamlessly with its food.
Our appetiser, the Peranakan Platter was an indication of the scrumptiousness that lay ahead. Perfect for sharing, the platter showcased five varieties of staple Nyonya appetisers, namely Pai Tee, Spring Rolls, Otak Otak, Chicken Cutlets and Fried Beancurd.
Palates now awakened, it was time for the main course. The Devil Chicken Curry swept us up with its dark brown hue that resembled the rendang and more importantly, caught us in a whirlwind of spices and seductive flavours best complemented with a hot plate of rice and omelette. For something with a little kick, the Sambal Udang Petai would do the trick. A generous portioning of both prawns and petai coated in sambal is an umami delight you don’t want to end. A main of Bendi (ladies fingers) Sambal Belacan is fragrant and spicy — a masterclass in Peranakan harmony.
To meet your cravings for an authentic, home-cooked tasting dish, we suggest the Ayam Pongteh — a braised chicken dish of perfect marriage of salty, sweet and sour. For the busy white-collared workers who can’t peel themselves away from their desk or still dubious about dining out, Baba Quay offers sizeable lunch sets to keep you well satiated throughout the day.
Lulled into a coma by all the delicious dishes, we were then treated to sweet indulgence in the form of sago with gula melaka and coconut sorbet, and the pandan chiffon cake with sea salted cream cheese, gula melaka, almond flakes and coconut flakes, a concoction of the co-owner, Aaron. Take our heed and save some room for dessert, you won’t regret it.
With the intent to champion Peranakan culture, Aaron keeps patrons on their toes with a special Tok Panjang event — a term that refers to a type of feast associated with weddings and special occasions. Once every fortnight, patrons can look forward to a specially- curated Peranakan Menu by a Nyonya herself, which is scheduled to take place sometime in August or September. So, keep your eyes peeled to their social media page.
Address: *Peranakan cuisine *Casual dining (pork-free)
32, Jalan Telawi 2, Bangsar, 59100 Kuala Lumpur.
Tel: +603 22820722