Stay Cool This Summer at Café Malacca

To start, enjoy a burst of flavour from the pie tee, a traditional Peranakan (Nyonya) crispy pastry cup snack filled with stewed shredded jicama and carrots, and topped with prawn, Chinese parsley and homemade chilli sauce.

Another highlight is the Penang-style rojak, a salad loaded with fruits and vegetables including green mango, guava, starfruit, wax apple, pineapple, cucumber and jicama, as well as Chinese crullers (or Chinese fried dough) and cuttlefish mixed in a Penang prawn paste sauce, sprinkled with peanuts, sesame seeds and belachan powder. 

For a warm vegetable salad with a spicy kick, gado gado is a popular dish made with potatoes, cucumber, long beans, bean sprouts, water spinach, cabbage, and fried bean curd with boiled eggs and a spicy peanut sauce dressing, topped with Emping - Melijo nut crackers.

There's also popiah, a Penang-style fresh spring roll that is also packed with stewed shredded jicama, carrots and shrimps but is garnished with fried shallots and coriander leaves.

Wash that down with a refreshingly floral rose syrup with crushed ice and black herbal jelly drink. It is a delicious way to cool down the palate.