Malacca

By February 3, 2009 Bridal, Foodie 2 Comments

The gang got together for dinner this time it was a more special occassion….to celebrate the engagement of Paolo and Trina! Congratulations guys!!  We are so happy for you!!!

I volunteered a new place as I received a text from Malou Fores about a new restaurant that she and her husband really liked….  

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We met the chef, Chef Dean.  A very nice guy!  He told me that he first came to the Philippines as there was a job opening in the Chinese restaurant in Legenda Hotel, Subic Bay.  I was so happy because that restaurant used to be a family favorite in Subic.  And now he is here cooking for Malacca.  Chef Dean chose all our dishes -he wanted to serve us food for ” foodies” 🙂 and not the usual. So we left it up to him.

He did confirm that Malou has been back 4 times in a span of two weeks 🙂 

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We met also the Manager, Kai Palomares, who manages the place together with Wasabi which is owned by the same owner or Malacca.   

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Thanks to Chef Dean and Kai for a wonderful dinner.  We enjoyed our meal. 

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The portions are very generous and good for sharing…

Deep Fried Squid Rings with Belacan Dip 

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Tahu Sumbat – Stuffed Deep Fried Bean Curds with turnips, cucumber, bean sprouts and kangkong.  Served with Peanut sauce 

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Bak Kut Teh – Fresh tender meaty pork ribs, whole garlic paired with traditional chinese herbs simmered into a rich and nutritious soup

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 Braised Pork Knuckles

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Clay Pot Lamb Stew – Braised Lamb Black Fungus Shiitake Mushroom with oyster sauce in a clay pot

Nyonya Fish Head Curry – Fresh red snapper or grouper head semi-stewed in a special Nyonya style sour curry with egg plant, okra, tomatoes and onions – Supposedly very spicy, we asked the chef to not make it spicy – still spicy- but very good 

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Braised Pork knuckles – Deboned tender pork front knuckle braised in thick gravy with authentic chinese spices 

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Hainanese Chicken**Peking Chicken**Kailan with Crispy Anchovies

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Kulih Ketayap – Pandan flavor cylindrical crepes with palm sugar sweetened coconut shavings 

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Sagu Gula Melaka -Sagu pudding topped with Vanilla ice cream and dressed with palm sugar syrup 

Pulut Hitam – Sweet Black glutinous rice porridge with fresh coconut shavings

Onde Onde – Pandan flavor glutinous rice ball stuffed with palm sugar and coated with fresh coconut shavings 

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YUMMY!  Thanks to Kai for suggesting this, we ordered so many desserts, we missed this one which is their best seller. Ice Kakang 

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Menu – Sorry I am missing the Beef, Lamb and Chicken page 

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Previous Entry:  Bulan March 22, 2008 

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2 Comments

  • tisa santos says:

    OMG!!! can’t wait to be there. I remembered all the food we used to eat in Singapore, especially my favorite Char Kway Teow.. yum! yum!

  • Kai Palomares says:

    Thank you all ver much. I look forward to seeing you all again at our restaurant. It was likewise a pleasure meeting and serving you all. May God Bless you! 🙂 – kai palomares

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