It is without doubt that Peranakan cultural heritage has left an indelible mark on the Malaysian cuisine culture. Otherwise known as the Baba Nyonyas, this unique heritage is the creation of the intersecting developments in global history: migration of the Chinese to South East Asia. The Peranakan heritage is said to have originated from Melaka in the 17th century and have since flourished in Penang and Singapore as well. Chinese by origin, the Baba Nyonyas absorbed Malay culture and have come up with an identity that is very much their own.
Fortunately for Malaysia, the Peranakans have also experimented with fusion dishes - way before the word fusion became "hip" in the culinary world. The Peranakans have cleverly blended Malay and Chinese cooking techniques and ingredients which gives Peranakan dishes a flavour all of their own.
We had the good fortune of having dinner in Bibi Chik in SS2, a Baba Nyonya restaurant that serves halal Peranakan dishes. It is not often that you can get halal Peranakan dishes and it is here that Bibi Chik's management tries to differ by trying to cater to a wider audience.
When you first go into Bibi Chik, you can't help but feel very much at home with its simple and cosy decor. The patrons appear to be regulars, knowing exactly what they wanted. We got there late, and got our first disappointment - they had run out of buah keluak, one of the things we were very much looking forward to have. Buah keluak is a unique ingredient that is very much indigeneous to the Peranakans. It is the seed of the mangrove tree which is fast dissapearing on the west coast. We were told that Bibi Chik sources its supply all the way from Melaka and Singapore.
However we did get to try some of the house favourites like Pongteh (chicken with mushroom, fungus, patatoes in teochew sauce), Mango Fish (deep fried fish with shredded mango), Otak-Otak (minced fish with sambal paste wrapped in banana leaves), Seoh (chicken in thick savoury sauce) and Joo Hoo Char (shredded turnip with cuttle fish). One thing you will note is that most dishes are served in claypot which helps to retain the heat and flavour of the dishes.
Our personal favourite was the Otak-Otak (RM4.50 per piece) which was very much different from the mainstream fare that you get from pasar malam. For starters, the fish in the banana leaf wrapping was really chunky with a generous dose of santan and spice - superb! Our next vote went to the Seoh (regular size at RM15.00) which looked really daunting at first with the simmering black sauce in the claypot. The taste was sourish savory which really helps to open up the appetite. The chicken in the Pongteh (regular size at RM16.00) was a bit dry when we had it, but we finished it nevertheless.
The mango on the Mango Fish (seasonal price) was a tad too sourish for some of us. We were later informed that Bibi Chik dishes are primarily Penang nyonya food which is slightly different from its Singaporean and Malaccan counterparts. The Penang nyonya cuisine is said to be sweeter, more sour and spicier due to the Thai influence.
We were told that Bibi Chik's clientele are usually regulars who will call up to ask for specials to be done up for their family eat-outs. Special requests like soup and off-the-menu Nyonya favourites are frequently ordered by those in the know. Some of the other favorites available at Bibi Chik's are Assam Fish (which we were told to be a hit with the ladies), Kerabu Ladies Finger and Petai Prawns.
After a hearty meal we ended the evening with ice kacang and a sago pudding desert laced with lychees.
