Food at Anak Baba is Good

The Food

The Kongsi-Kongsi Lauk platter gives you an option of 2x chicken dishes + 1x seafood dishes + 1x vegetable dishes and comes with 2 bowls of white rice. It also comes with a bowl of cendol. All for the price of RM59.

Udang Masak Lemak Nenas – Plump prawns simmered in a creamy, mildly spicy coconut-based curry. The gravy had a rich mouthfeel, lifted by a gentle sweetness that likely came from pineapple or a hint of sugar. The prawns were fresh and cooked just right—not rubbery, which is easy to get wrong. Excellent with rice. I ate too much rice.

Ayam Pongteh – This classic Nyonya chicken stew featured tender pieces of chicken and soft potatoes in a rich taucheo (fermented soy bean) sauce. The umami was deep and comforting, and the sauce was less oily than some versions—savoury with a mellow, slightly sweet profile. A good rendition.

Ayam Satae Satae – The Nyonya style chicken chicken dish was bold and full-bodied. It was one of the spicier items on the tray and very satisfying.

Bendeh Sambal Belacan – Steamed bendeh (okra) dressed generously with a sambal that was both spicy and slightly tangy. The bendeh was cooked perfectly—still with bite and none of the sliminess that often puts people off. The sambal complemented it well without overpowering the natural freshness of the vegetable.

Cendol - To round off the meal, was a bowl of cendol. It was simple but satisfying. Soft, fresh pandan cendol strands, red kidney beans, and finely shaved ice drenched in rich, smoky gula melaka and rich coconut milk. It wasn’t overly sweet and brought a refreshing end to the meal.

The presentation was simple, yet authentic. A taste of home cooking in a pleasant, modern setting and well worthy of their Michelin Bib Gourmand rating.