Baba Phang is the latest eatery in a long list of nyonya restaurants in world-heritage Georgetown. It is located at Sri Bahari Road. Resident Chef Vincent is credited with over 20 years of preparing nyonya dishes and the restaurant’s wide selection attests to it.
We decided to order an assortment of notable “baba” delights such as kiam hu kut gulai (salted fish-bone curry), tau ewe bak, kapitan chicken, cucur udang (prawn fritters with sauce), jiu hu char (stir-fried yam bean with shredded cuttlefish) and the staple otak-otak (grilled fish cake).  |
kiam hu kut gulai
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Tau Ewe Bak
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Kapitan Chicken
 | | Cucur Udang |
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| Jui Hu Char |
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Otak-Otak
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All of us agreed that the tau ewe bak (pork belly in dark soya sauce) was outstanding with its thick gravy and well-braised pork belly. The kiam hu kut gulai, kapitan chicken and otak-otak went rather well with our steamed rice. These dishes are reminiscent of a typical yesteryear Peranakan lunch or dinner! |
Nasi Ulam
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We also got to sample the nasi ulam, a steam rice dish with a rich mix of the various herbs and spices. A truly time-consuming dish to prepare!
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Sambal Gareng Udang
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Chef Vincent’s sambal goreng udang was a pleasant surprise with its light brownish gravy and a sprinkle of cashew nuts. Interesting and tasty. The pengat (nyonya sweet coconut milk dessert) came in in delightful colours although it was not to our liking. We prefer the thick gravy version, served sufficiently warm.
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| Pengat |
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Lunch is Served!!
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| Nyonya lunch is served |
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| Lunch date |
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| The Eating Kakis |
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| Ready to taste |
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| What's your verdict? |
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