The ayam buah keluak is extremely tedious to make as there is a skill to removing the cyanide in the buah keluak, which involves fermenting it for months. - SAMUEL ONG/The Star
In Melaka, the 20-something Aunty Lee Restaurant is something of an institution, its popularity marked by teeming crowds, queues over the weekends and frequent citations in travel guides and food blogs as the place to go for Nyonya food.
Aunty Lee herself passed away a few years ago, but before her death, she sold her business (and recipes) to a group of friends who have a strong passion for Nyonya food. The friends have preserved Aunty Lee’s culinary legacy, adding modernisation efforts in keeping with the times.
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