Peranakan “Tingkat” Set Lunch by Our Chef Baba William

7 May 2013

Chef Baba William

It is all about nyonya food in Casa del Rio. An expert, experienced cook when in comes to nyonya cooking, our chef Baba William Koh, 54 is delighted to share his best home recipes during at Casa del Rio, Melaka.

Nyonya food is the food of the Baba-Nyonya in Malaysia and Singapore. Known also as the Peranakan or the Straits Chinese (Straits-born Chinese). The distinct difference between Penang nyonya and Melaka nyonya food is from the method of cooking and ingredients. While the style of cooking for Penang is centred towards Hokkien and Chinese, Melaka nyonya cuisine are influenced by Malay herbs and spices. Food from Melaka is generally sweeter, richer with liberal use of coconut milk infused with variety of spices. Not to mention, the cooking has some touches of Portuguese-Eurasian. Amongst some of the classic nyonya favourites are pie tee, tempra fish, assam chicken with keluak, chicken pong teh, chap chai, omelette with cincalok and ikan chuan-chuan.

Meet our Chef Baba William Koh Boon Dau from Batu Berendam, Melaka who has been cooking professionally at various nyonya restaurants for the past 36 years. His grandparents are Baba and Nyonya and at a young age, he spent a lot of time helping the family in the kitchen. He instantly had the passion and interest to master authentic nyonya home recipes. According to him, “With the majority of nyonya restaurants emerged in 1980s, only then I was able to put my cooking skills to the test. I have gained wonderful experience and my passion to master and promote nyonya cooking continues.”

Chef Baba William has served in popular restaurants namely Marco Nyonya Restaurant, Nancy ‘s Kitchen, Bibik Neo and Kapitan Nyonya Restaurant.

Every lunch, from Monday to Saturday, Chef Baba William and team will feature different sets of dishes. Each set of menu will rotate daily. What to expect from our chef? Begin with tasty appetizers like nyonya achar, kerabu ong lai timun (pineapple and cucumber), kerabu pucuk paku, kerabu mango squid/chicken, kerabu soo hoon and more. For some typical soupy item, choose from hee peow (fish maw) soup or tauhu fish ball vegetable soup.

Have a plate of steamed white rice and enjoy mouth-watering specials like kuah lada steamed fish, gerang asam steamed fish, deep-fried achar fish, deep-fried nyonya fish, udang goreng assam, garam chilli prawns, fried rempah chicken, nyonya itik sio, chicken curry and tasty beef rendang or chicken. Lotus root with petai belacan, four emperor vegetable with belacan, terung tempra nyonya style, peria sumbat masak lemak are amongst the popular vegetables dishes. Must-try are also the variations of omelette cooked with petai, chai poh (pickled radish) and healthy tauhu dishes like stuffed tauhu with chilli teochew style and tauhu teochew.

For more information, please contact us at:

Casa del Rio, Melaka
88, Jalan Kota Laksamana 75200
Melaka Malaysia
Tel: +60 6 289 6888 Fax: +60 6 289 6999
Email: reservation@casadelrio-melaka.com

Peranakan “Tingkat” Set Lunch by Our Chef Baba William

7 May 2013

Chef Baba William

It is all about nyonya food in Casa del Rio. An expert, experienced cook when in comes to nyonya cooking, our chef Baba William Koh, 54 is delighted to share his best home recipes during at Casa del Rio, Melaka.

Nyonya food is the food of the Baba-Nyonya in Malaysia and Singapore. Known also as the Peranakan or the Straits Chinese (Straits-born Chinese). The distinct difference between Penang nyonya and Melaka nyonya food is from the method of cooking and ingredients. While the style of cooking for Penang is centred towards Hokkien and Chinese, Melaka nyonya cuisine are influenced by Malay herbs and spices. Food from Melaka is generally sweeter, richer with liberal use of coconut milk infused with variety of spices. Not to mention, the cooking has some touches of Portuguese-Eurasian. Amongst some of the classic nyonya favourites are pie tee, tempra fish, assam chicken with keluak, chicken pong teh, chap chai, omelette with cincalok and ikan chuan-chuan.

Meet our Chef Baba William Koh Boon Dau from Batu Berendam, Melaka who has been cooking professionally at various nyonya restaurants for the past 36 years. His grandparents are Baba and Nyonya and at a young age, he spent a lot of time helping the family in the kitchen. He instantly had the passion and interest to master authentic nyonya home recipes. According to him, “With the majority of nyonya restaurants emerged in 1980s, only then I was able to put my cooking skills to the test. I have gained wonderful experience and my passion to master and promote nyonya cooking continues.”

Chef Baba William has served in popular restaurants namely Marco Nyonya Restaurant, Nancy ‘s Kitchen, Bibik Neo and Kapitan Nyonya Restaurant.

Every lunch, from Monday to Saturday, Chef Baba William and team will feature different sets of dishes. Each set of menu will rotate daily. What to expect from our chef? Begin with tasty appetizers like nyonya achar, kerabu ong lai timun (pineapple and cucumber), kerabu pucuk paku, kerabu mango squid/chicken, kerabu soo hoon and more. For some typical soupy item, choose from hee peow (fish maw) soup or tauhu fish ball vegetable soup.

Have a plate of steamed white rice and enjoy mouth-watering specials like kuah lada steamed fish, gerang asam steamed fish, deep-fried achar fish, deep-fried nyonya fish, udang goreng assam, garam chilli prawns, fried rempah chicken, nyonya itik sio, chicken curry and tasty beef rendang or chicken. Lotus root with petai belacan, four emperor vegetable with belacan, terung tempra nyonya style, peria sumbat masak lemak are amongst the popular vegetables dishes. Must-try are also the variations of omelette cooked with petai, chai poh (pickled radish) and healthy tauhu dishes like stuffed tauhu with chilli teochew style and tauhu teochew.

For more information, please contact us at:

Casa del Rio, Melaka
88, Jalan Kota Laksamana 75200
Melaka Malaysia
Tel: +60 6 289 6888 Fax: +60 6 289 6999
Email: reservation@casadelrio-melaka.com

Peranakan “Tingkat” Set Lunch by Our Chef Baba William

7 May 2013

Chef Baba William

It is all about nyonya food in Casa del Rio. An expert, experienced cook when in comes to nyonya cooking, our chef Baba William Koh, 54 is delighted to share his best home recipes during at Casa del Rio, Melaka.

Nyonya food is the food of the Baba-Nyonya in Malaysia and Singapore. Known also as the Peranakan or the Straits Chinese (Straits-born Chinese). The distinct difference between Penang nyonya and Melaka nyonya food is from the method of cooking and ingredients. While the style of cooking for Penang is centred towards Hokkien and Chinese, Melaka nyonya cuisine are influenced by Malay herbs and spices. Food from Melaka is generally sweeter, richer with liberal use of coconut milk infused with variety of spices. Not to mention, the cooking has some touches of Portuguese-Eurasian. Amongst some of the classic nyonya favourites are pie tee, tempra fish, assam chicken with keluak, chicken pong teh, chap chai, omelette with cincalok and ikan chuan-chuan.

Meet our Chef Baba William Koh Boon Dau from Batu Berendam, Melaka who has been cooking professionally at various nyonya restaurants for the past 36 years. His grandparents are Baba and Nyonya and at a young age, he spent a lot of time helping the family in the kitchen. He instantly had the passion and interest to master authentic nyonya home recipes. According to him, “With the majority of nyonya restaurants emerged in 1980s, only then I was able to put my cooking skills to the test. I have gained wonderful experience and my passion to master and promote nyonya cooking continues.”

Chef Baba William has served in popular restaurants namely Marco Nyonya Restaurant, Nancy ‘s Kitchen, Bibik Neo and Kapitan Nyonya Restaurant.

Every lunch, from Monday to Saturday, Chef Baba William and team will feature different sets of dishes. Each set of menu will rotate daily. What to expect from our chef? Begin with tasty appetizers like nyonya achar, kerabu ong lai timun (pineapple and cucumber), kerabu pucuk paku, kerabu mango squid/chicken, kerabu soo hoon and more. For some typical soupy item, choose from hee peow (fish maw) soup or tauhu fish ball vegetable soup.

Have a plate of steamed white rice and enjoy mouth-watering specials like kuah lada steamed fish, gerang asam steamed fish, deep-fried achar fish, deep-fried nyonya fish, udang goreng assam, garam chilli prawns, fried rempah chicken, nyonya itik sio, chicken curry and tasty beef rendang or chicken. Lotus root with petai belacan, four emperor vegetable with belacan, terung tempra nyonya style, peria sumbat masak lemak are amongst the popular vegetables dishes. Must-try are also the variations of omelette cooked with petai, chai poh (pickled radish) and healthy tauhu dishes like stuffed tauhu with chilli teochew style and tauhu teochew.

For more information, please contact us at:

Casa del Rio, Melaka
88, Jalan Kota Laksamana 75200
Melaka Malaysia
Tel: +60 6 289 6888 Fax: +60 6 289 6999
Email: reservation@casadelrio-melaka.com