Review

This beautifully decorated mansion pays homage to Baba Lee, an affectionate term for the father of the Peranakan Lee’s household where grandma, mum and aunties; lovingly addressed as Nyonyas were usually found chatting and laughing in the common kitchen whilst preparing daily meals for the entire household. The tasting menu offers a selection of the many signature dishes perfected by Mama Lee aka the chef de patron. Teaming up with chef Luca Brozzu, multi-generational passed down home-cooked recipes are transformed into a multi-sensory culinary experience. Starters tease our palette to the flavours of sweet, sour, spicy pickled vegetables with distinctive richness of nuts and seeds found in Achar. “Unboxing” the capsulated content in the next appetizer sends one back to Malacca combing its streets in search of its famous chicken rice dish. Fresh oysters immersed in century old soy sauce recipe is a rare find. The main tasters showcase the artistry and principles of molecular gastronomy. Each dish presented carries creativity featuring delicious mains garnished with elements of transformed exotic ingredients. Luscious lobster playfully paired with ice-cream bisque and signature sambal belacan is unforgettable, succulent silver pomfret in savoury asam pedas is a winner and wagyu beef rendang eaten with nasi ulam, rice salad full of herbs and spices, is a must. Aromatic burbur chacha dessert composition is magically re-defined.