Ivy's Nyonya Cuisine

The essence of our restaurant is our homemade rempah, made by grinding spices and herbs in a mortar. We offer traditional dishes prepared with seasonal ingredients, such as 'Nyonya Laksa' where the flavors of shrimp and coconut milk blend together, 'Ayam Buah Keluak' with its deep richness from black nuts, the home-style classic 'Babi Ponte' simmered sweet and salty, 'Nasi Ulam' wrapped in herbs, and 'Otah-Otah' with a smoky aroma that whets the appetite. For side dishes, we have homemade achar and chap chai, and for dessert, we serve pandan-scented 'Kue Dadar', melt-in-your-mouth 'Ondeh Ondeh', and rustic 'Pineapple Tart'. Feel free to ask about adjusting spiciness and aroma, or for vegetarian options.

Upon opening the door, you enter a space adorned with motifs of Pranakan tiles and batik fabrics. Rattan chairs and tiffin carriers are subtly arranged, creating a relaxing dining atmosphere. The fragrant steam of spices, vibrant dishes arriving at the table, and pleasant service all contribute to the experience. A soft ambiance flows, catering to both lively gatherings and quiet moments of solitude.

What I learned from watching my grandmother in the kitchen since I was young is the sound of grinding spices first thing in the morning, the aroma of chopped herbs, and the steam from the pot that brings smiles to my family. With those memories in my heart, I wanted to carry on the flavors of my hometown in the same handmade way and share them with more people—this desire gave birth to 'Ivy's Nyonya Cuisine.' We nurture Nyonya dishes that embrace the unchanging essence and the new breath brought by the seasons, blending these two elements to accompany the dining table every day.

Growing up in a Nyonya household, I still cherish my grandmother's recipe notebook and the kitchen practices as if they were a treasured talisman. My cooking is characterized by the design of aromas—layering chili, lemongrass, galangal, candle nuts, shrimp paste, and fermented seasonings, shaping the contours with the right cooking time and seasoning. It is not just about increasing spiciness, but I prioritize the harmony of sweetness, sourness, and umami above all. For those who are trying it for the first time, and for those seeking nostalgia, I offer a comforting dish. Today, I begin with the aromas in hand.