MELAKA: Demand for Baba Nyonya cuisine for this Lunar New Year at about 33 Peranakan restaurants in the historic city is soaring, says Datuk Ronald Gan.
The Baba and Nyonya Association of Malaysia chairman said popular dishes in Baba Nyonya cuisine, including Nyonya curry dishes, Cendol, Ayam Pongteh and Kuih Pai Tee, are sought after by many who want to hold the Chinese New Year gatherings and reunion dinners.
"Outstation revellers are expected in the historic city during the "Year of the Horse", and restaurants offering Baba Nyonya dishes have been receiving steady reservations ahead of the festive season," he said when interviewed on Monday (Jan 26).
Gan said the reservation was also made by holidaymakers, who are planning to spend their Lunar New Year in the historic city.
He said the association has also rated the quality of dishes and services at these Peranakan restaurants throughout the state.
"It's like Michelin star ratings for these restaurants where every aspect, including the hygiene level of the restaurants, is evaluated," he said.
Gan said that preparing Peranakan dishes required deep knowledge of spices and culinary techniques, and only restaurants that preserve these recipes that were passed down through generations.
He said the Baba Nyonya can trace their roots and culture back to the era of the Melaka Sultanate.
"The cuisine developed a unique style of cooking that blended Chinese ingredients with local spices and cooking style," he added.
Malaysian Hotel Association of Hotels (MAH) Melaka chapter chairman Khairulnizam Kasim said hotels here have registered a large number of reservations during the Chinese New Year period.
He said the current booking rate at hotels here has reached 40% to 50% ahead of the festive season and it is considered a positive impact for the local hospitality industry.
Khairulnizam said the reservation rate was expected to increase further closer to the Lunar New Year.
"The increase in hotel reservations would also witness a hike in diners at our restaurants," he said after the closing ceremony of MAH's Hotelympic event at Grand Swiss-Bell Hotel at Jalan Hang Tuah.
Meanwhile, Bunga Raya Popiah operator Ong Chee Siong said orders for the spring rolls have started to pour in as revellers prepare for the Chinese New Year reunion dinners.
He said his outlet along Jalan Munshi Abdullah here will also increase production to meet the demand during the festive season.
Ong, 48, said he will also seek the help of the Rela volunteers during the Chinese New Year period to ensure the safety of his customers.
"We will also commission additional workers to make sure our surroundings are clean during the peak period," he added.
