Authentic, Spicy, and Warming Southeast Asian Dishes at Malacca Legend

Nothing is more comforting than hot, spicy food in this frigid winter, and since we've long run out of our annual leave, we set our eyes instead on Malacca Legend, winner of Outstanding Malaysian in the Beijinger’s 2016 Reader Restaurant Awards. Situated at a prime location, overlooking The Place, the team has recently revamped their menu with a range of hearty dishes.

Upon sitting, we were welcomed with a batch of prawn crackers, seasoned with black pepper for that spicy kick, and as addictive as any food we'd ever tried. Once dosed up on crackers, we ordered a the bak kut teh (meat bone tea, RMB 98), which is a stew made using a pork rib broth with boiled herbs and spices. The star anise, cinnamon, cloves, and garlic come together in a way that makes you feel like you're drinking a strong, traditional herbal tea, soothing deep into your soul. The combination of tofu, cabbage, pork ribs, and mushrooms provides all the sustenance you'll need this winter.

We also enjoyed the tom yum goong (RMB 68), which has a light creamy color, but don't let that trick you as it is in fact incredibly spicy, our tongues salvaged by the morsels of fresh seafood floating within.

The Penang char kway teow (RMB 48, stir-fried rice noodles), was also a winner, with fried shrimps, chopped chives, egg, pork, and bean sprouts, seasoned with dark soy sauce, chilli, and a slice of lime. The dish was notable for not losing its individual flavors or textures, a pitfall that can occur when lesser chefs stir-fry the vegetables into oblivion.

And finally, when hot Milo is absent, choose the next best thing: a glass of teh tarik, a popular hot milk tea found in Malaysia and Singapore. This rendition isn't sweetened, leaving the creaminess from the condensed milk and tannin from the black tea to do their thing. If I was not so full, I could have easily downed 10 of these.

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Email: tracywang@thebeijinger.com
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Photos: Tracy Wang