The ang ku kuih.-filepic
KUCHING: Ang ku kuih, acar hu, ayam buah keluak and ikan gerang asam are some of the many traditional dishes and desserts easily found in Peninsular Malaysia, especially in Penang and Melaka with their sizeable Baba Nyonya communities.
But across the South China Sea, in the Land of Hornbills, savouring these delicacies prove to be a challenge.
Many Baba Nyonyas who end up calling Sarawak home usually bury their cravings for their traditional cuisine due to its scarcity, said Shannen Lee, manager of Nyonya Kitchen By Sonia when met by Bernama.
Located along Jalan Datuk Tawi Sli near the Kuching International Airport, the outlet offers a lovely sampling of Baba Nyonya cuisine and has earned itself ardent fans among Sarawakians since opening its doors last June.
Baba Nyonya culture takes centre stage in the restaurant with murals of women in kebaya, along with Malaysian batik prints and traditional Baba Nyonya kitchenware, including plates and bowls with intricate designs and motifs.
“We want to showcase authentic Baba Nyonya cuisine without using pork or lard so that everyone can experience it.
“The recipes come from my grandmother, Sonia Yong, which she picked up after marrying my grandfather.
“We got the idea of opening the restaurant after her cooking was praised at family gatherings ... Someone suggested she open a restaurant as there aren’t many Baba Nyonya restaurants in Kuching,” Lee said.
