East & West Rendezvous - Malacca

The shop may look unassuming from outside, but inside you can find hidden gems - excellent Nyonya Chang, one of the best I ever have so far. This place is so famous for its Nyonya Chang that it is highly advisable to place your order first before you turn up to avoid disappointment. And this was what happened to me. The person in front of me bought all the cooked Nyonya Chang!

The glutinous rice is coloured with the blue concentrated juice from the flowers of Cliterio ternatea, also commonly known as butterfly-pea or blue-pea. You can find this colouring in kuih ketan, or pulut tai tai as well. This makes the Nyonya Chang look visually appealing and interesting.

The best part is the fillings which is very generous in portion. Made up of minced meat, mushrooms and wintermelon, special spice is added to create that magical combination of fragrance and sweetness.

If you buy the uncooked Nyonya Chang like me (the best alternative if they have sold out the cooked ones), what you need to do is to boil a pot of water, add some salt, immerse the Nyonya Chang in the water and continue to boil for another 1hr 45min. That was what the owner Grace Tan taught me. Once cooked, you can keep the Nyonya Chang in the freezer up to 3 weeks, but I bet it will be not long before ending up in your stomach.

Not forgetting to mention, this place serves nice cendol as well.

Budget : $

Rating : 9.25 / 10