Eight Authentic Nyonya Dishes in Malaysia – The Hot Momo Zaza Contains Carrots

▲ A very Chinese-style Nyonya restaurant.

Reported and photographed by reporter Huang Shiyuan / Kuala Lumpur

In the 15th century, the mixed-race descendants of Chinese settlers who intermarried with local indigenous people in the Malay Archipelago were called “Peranakan.” The men were referred to as “Baba,” and the women as “Nyonya.” Since most of their ancestors came from southern China, particularly Fujian and Guangdong provinces, the Baba-Nyonya culture retains many traditional Chinese elements. Among these, food is especially important. Because the Chinese dishes they prepared were all meant to be eaten hot, they blended them with local Malaysian ingredients to create a unique and distinctive cuisine, known as Nyonya cuisine.

This time, invited to Kuala Lumpur to attend the Malaysia GP Shopping Festival and the International Shoe Expo, on the first evening, our guide Alan took us to a Nyonya restaurant in Central Market. Alan said this was one of the more authentic and delicious ones in Kuala Lumpur. Walking into Precious Old China, the Nyonya restaurant exuded a rich Chinese ambiance. Alan asked the restaurant manager, Zheng Xiongcai, to order several of the most authentic Nyonya dishes for us.

▲ Nyonya Mini Golden Cup
The first dish was the Nyonya Mini Golden Cup, which features stir-fried shredded carrots, white radish, green peas, and chicken, placed in small cup-shaped containers made of mashed potatoes, topped with a layer of scrambled eggs. With one bite, you can enjoy a variety of textures and flavors.

▲ Blue Flower Rice
The light blue-colored rice is quite special (the blue flower here refers to morning glory). Zheng Xiongcai explained that after picking the morning glories, they are dried for 3–4 days before being stored. To make blue flower rice, the dried flowers are soaked in hot water overnight, and the next day, the filtered blue flower-infused water is added to cooked rice and stirred in. Since the rice is cooked with coconut milk, the blue flower rice not only has a floral aroma but also a subtle hint of coconut.

▲ Rendang Spiced Chicken

Sweet, spicy, and aromatic – these are characteristics of Nyonya cuisine. This Rendang Spiced Chicken is tender and not dry, and the spiciness isn’t as intense as it looks (it fools you at first glance), making it very satisfying with rice.

▲ Coconut Pineapple Squid

Sliced pineapple and squid served with a rich coconut sauce – also a great pairing with rice.


▲ Soy Sauce Steamed Tofu

The egg tofu is first deep-fried and then steamed. The outer skin is slightly crispy, but the inside remains very tender. The most unique part is the sprinkling of sweet beet pickles on top, paired with a savory sauce – both sweet and salty, making you want to take bite after bite.

▲ Nyonya Paku Salad

This is a local salad made with paku (fiddlehead ferns), lemongrass, herbs, aromatic flowers, leaves, chili, kaffir lime leaves, sugar, salt, garlic, and other seasonings – offering a very refreshing taste.


▲ Asam Fish Fillet Steamed in Sauce

Asam paste is a souring agent commonly used in Nyonya cooking, and the preparation method here is also unique. The fish fillet is steamed with asam sauce, along with onions, tomatoes, and long beans.

▲ Momo Zaza

Momo Zaza is a dessert in Nyonya cuisine, but unlike my previous impression from Taiwan, the version here is not cold—it’s hot—and it even contains carrots. But surprisingly, it tastes really good, very sweet, and quite suitable for those with a sweet tooth.

Precious Old China Nyonya Restaurant
Phone: +6 03-22737372
Address: Lot 3.04-3.06, Central Market Annexe, Jalan Hang Kasturi, 50050 Kuala Lumpur.
Hours: Daily from 10:00 AM to 10:00 PM