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2017-07-03 167 瀏覽
From 9th June to 13th August 2017, the restaurant would be having Penang a la carte buffet priced at $29++/ adult, $19++/child for lunch and $33++/ adult, $23++/child for dinner.For lunch, there was a total of 18 items on the menu, with of those 3 desserts. It looked limited, but it was more than enough to enough up the appetites for the 3 of us. Surprisingly on a Sunday lunch time, the place was pretty empty. It could because it was raining heavily outside with the place not sheltered to the ne
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From 9th June to 13th August 2017, the restaurant would be having Penang a la carte buffet priced at $29++/ adult, $19++/child for lunch and $33++/ adult, $23++/child for dinner.

For lunch, there was a total of 18 items on the menu, with of those 3 desserts. It looked limited, but it was more than enough to enough up the appetites for the 3 of us. Surprisingly on a Sunday lunch time, the place was pretty empty. It could because it was raining heavily outside with the place not sheltered to the nearest bus stop or MRT station. Besides us, there was only 2 other occupied tables. So it was pretty easy to get the attentions of the staffs around.

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Pasember 鲜鱼
Sweet turnips, beancurd & eggs, served with potato dressing
It was like traditional rojak, topped with non spicy indian rojak sauce.

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Lok Bak 卤肉

Deep-fried beancurd, yam, ngoh hiang & fish cake
Served with sweet sauce and chilli sauce. The five spice roll was meaty and quite flavourful on its own. The yam roll was quite unique, as it was coated with a thin crispy batter, while soft inside.

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Belachan Kay 虾酱鸡
Deep-fried chicken marinated with shrimp paste
It was actually deep fried chicken wings. The meat was juicy, with hints of the shrimp paste without too salty.

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Jiu Hu Eng Chye 鱿鱼蕹菜
Blanched cuttlefish with water spinach and shrimp paste
One like that young water spinach ( also commonly known as kang kong) was used in this dish which made it easy to chew. The cuttlefish was tender and well flavour without overwhelming. The paste coating the cuttle fish was not spicy, which made it easy for the little ones to enjoy this dish too.

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Tu Boh Sui 白灼八爪鱼
Blanched baby octopus served with peanut chili dip
Simple but addictive dish which we requested for seconds.

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O'Jian 蚝煎

Oyster omelette with chives & chilli
Eggy and gooey texture. Would prefer a more crispy edge.

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Rojak 槟城啰惹
Fruit rojak with homemade shrimp paste
Non spicy but well flavoured. Could not help wishing for some crispy dough fritters to go with it.

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Stingray Panggang 烧烤方鱼
Grilled stingray marinated with sambal
Another favourite which we requested for seconds. Felt the second one was much better, as one could smell char burnt smell from the first one. The sambal paste was shiok to go with meaty juicy meat.

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Sotong Panggang 烧烤苏东

Grilled squid marinated with sambal
This was quite addictive with its chewy texture. One wishing for a glass of beer to go with it.
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Char Moi 炒粥
Fried porridge served with prawns
It was like having teochew style of porridge after given a stir fried.
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Kueh Pie Tee 娘惹小金杯

Pastry cups with turnips, seafood & chilli dip
It tasted not bad with the delicate made in house cups, although it would be better had the vegetables braised longer.

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Char Kway Teow 炒粿条
Rice noodles with prawns, cockles, sausage & eggs
Not bad, although I felt it lacking of wok feel.
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Char Kway Kar 炒粿角
Rice cake with beansprout, pickled radish & eggs
It was the least favourite dish. One felt that it was fried with salt instead of the usual soya sauce, making the dish a tab too salty.

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Nasi Lemak 椰浆饭
Coconut rice with kapitan chicken
One could smell the rich curry from far. The chicken was tender and flavourful. The rice was light and fluffly, just nice with the curry gravy alone.

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Penang Laksa 阿三叻沙
Spicy fish broth noodles served with spring rolls
It was served in a tiny traditional rooster bowl. The soup looked light, was quite flavourful.
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Bubur Cha Cha 摩摩查查
Yam, sweet potato & banana in coconut milk
It was served hot. The soup was rich and creamy. One may felt that it was a tab too sweet.
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Si Quai Teng 四菓汤
Longan soup with barley, red beans, jelly & lotus seed
One remarked that there seems to have chopped sea coconut in the dish too. The soup was light without too sweet. Just nice for a cold wet day. Warming to the stomach.
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Ice Cream Bread 冰淇淋夹面包
Local ice cream flavour of the day, served with bread
The ice cream was raspberry. It was served with rainbow coloured bread, making it felt very old school.

Overall most of the dishes were great. Like that most the dishes were not overwhelming or too spicy, which allowed one to add the spicy chilli paste to one's level.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2016-05-15 160 瀏覽
The stretch of buildings along Scotts road had always spurred my interest and I could not help turning my heads back over and over again each time as we drove pass there. In fact, I have always thought that it was some private housing since the facade looked like its kind of from the Bristish Colonial times.Another thing that made me think that it was more of residence was that there was usually one or two cars in the compound and I always thought that if it was something commercial, there shoul
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The stretch of buildings along Scotts road had always spurred my interest and I could not help turning my heads back over and over again each time as we drove pass there. In fact, I have always thought that it was some private housing since the facade looked like its kind of from the Bristish Colonial times.
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Another thing that made me think that it was more of residence was that there was usually one or two cars in the compound and I always thought that if it was something commercial, there should be more vehicles in there.
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Till we went into the compound and understand that parking lots were really limited and valet service is available.
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INDOCAFE is situated on a raised ground and you have to climb up a few steps through the stair of red carpet. Be welcome by the Peranakan flooring at its alfresco dining and rich culture before you entered into the restaurant.
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I was enlightened by the cafes lamp hanging down from the ceiling and its pot of flowers as we entered into the restaurant. There then the waiter ushered us to our table.
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Place was modernly furnished yet still retaining some peranakan culture with its wooden furnitures as well as decorations.
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At any time if you feel that you need to spice up more on the food, just dig the small spoon into the peranakan style pot for more chilli,
Sambal Belachan Chilli
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The dishes were all served at a go and not according to any sequence as stated in the menu. However, the waiter that served us did mention every dish's name as he placed our sharing portion on the table.

"Bok Nee" when translated from Teochew means black fungus. The salad was served cold and rather spicy to me. Salad consisted of Wild "Wood Ear" black fungus with Sambal dressing. Red onions as well as chilli padi can be seen among the cold salad, it really gave our tongue a very good heaty kick for a start.
Bok Nee Salad
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Talking about Peranakan food, Kueh Pie Tee is always my top favourite as snack among the cuisine. Ingredients are served separately from tThe Crispy pastry cups. Get your hands dirty by making your own Kueh Pie Tee now.
Kueh Pie Tee & its ingredients
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Ingredients like shredded turnips, prawns, mushroom and even fresh crab meats was given. In fact, I would say that they are more than sufficient for the 4 cups. How generous! Before serving the kueh Pie Tee, do remember adding the garlic chilli on your cup, it does really make a big difference!
My Kueh Pie Tee
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Don't miss out another staple by the Peranakan's. This homemade 5 spiced pork meat was rolled and wrapped in soy bean curd skin then deep fried. Sweet sauce and sesame seeds were added when served. Color was dark brown which was close to a burnt color, however be rest assured that the meat was moist and overall the bite was crispy bite at exterior and was soft in its fillings.
Ngoh Hiang
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The fattier it is, the more authentic it becomes. Forget about the lean pork you have outside for Babi Pongteh, try this and enjoy the absolute softness from the braised pork belly in fragrant soya bean paste and aromatic spices. The dish was served with potatoes but just too bad that they tasted quite plain, nevertheless they still made a good pairing in making the gravy thicker, looking more scrumptious.
Babi Pongteh
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Quality beef cheek slow-cooked to perfect softness, easy on the jaws. All was good but the miss was that the Rendang was not strong enough even though the Wagyu was prepared in INDOCAFE's special blend of spices.
Wagyu Beef Rendang
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Kari Ikan was rated the best dish among the rest. The cod fish fillet was fried and even though it is served in authentic Nyonya gravy, the meat still holds on together and would not tear apart easily. Therefore, retaining the texture as it was supposed to be.
Kari Ikan
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Stir fried Eggplant dish may be rather simple but its spicy Sambal chilli was something that lift up the entire dish!
Sambal Terong
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Chap Chye has a stronger fermented bean curd taste than the usual ones I had elsewhere. The excellent find here is the prawns and pig skin with the standard braised mixed vegetables. As usual the gravy goes well with the refillable plain white rice.
Chap Chye
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Looking at my plate of desserts, I was kind of disappointed as they looked boring to me. In fact, I make a glance over the next table and they had the rainbow lapis which I wold prefer more. Since this portion is individual , it would be good they can served differently for the assorted kuehs for each person.
Assorted Nyonya Kueh Kueh
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The Peranakan fare we had was above average but it did not have the impressive factor that will imprint a good memory. As far as the restaurant week menu is concern, it will be good to see more selection of Nyonya dishes available like Ayam Buah Keluak, Bakwan Kepiting etc.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Bok Nee Salad
同步刊載
等級4
2016-03-22 72 瀏覽
Indocafe is located in a couple of quaint, colonial-era black and white bungalows, at the T junction of Scotts Road and Cairnhill Road. The restaurant is a short walk away from busy Orchard Road shopping stretch. For those who are driving, please take note of the limited parking area here.Inside the restaurant is filled with chinese traditional style wooden furnitures. Peranakan costumes framed the walls.Tonight the four of us were having the restaurant week dinner at this restaurant. Menu was P
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Indocafe is located in a couple of quaint, colonial-era black and white bungalows, at the T junction of Scotts Road and Cairnhill Road. The restaurant is a short walk away from busy Orchard Road shopping stretch. For those who are driving, please take note of the limited parking area here.
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Inside the restaurant is filled with chinese traditional style wooden furnitures. Peranakan costumes framed the walls.
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Tonight the four of us were having the restaurant week dinner at this restaurant. Menu was Peranakan communal style at $38++ per person. We arrived 7.15pm at the restaurant, and was told that food was still not ready as our reservation was 8pm. In the end we were being served dinner at 7.40pm.
appetizers
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There was 3 dishes for appetizers.
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Bok Nee Salad
Wild 'Wood Ear' black fungus salad with sambal dressing
The dish was served icy cold. It tasted crunchy and spicy. Surprised to find it in a Peranakan style meal as it looked more chinese style to me.
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Kueh Pie Tee (a la carte $18++)
Crispy 'Top Hats' pastry cups with shredded turnips, served with prawns, crabmeat and homemade chili dip
The shredded turnips was well cooked and full of flavours of the minced seafood in it. The pastry cup was light and crispy. It was everyone's favourite dish of the meal.
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Ngoh Hiang (a la carte $16++)
Crispy homemade five-spiced pork meat roll wrapped in soy bean curd skin and deep fried
Although it looked quite dark, the meat roll was soft and moist inside, with lots of meaty texture inside.
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Best to have it with the sambal chilli sauce to give it an extra kick.
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Next for the main dishes.
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Babi Pongteh (a la carte $18++)
Pork belly braised in fragrant soya bean paste and aromatic spices
Served with potato, the dish was well flavoured without being too salty. However the group felt that the pork belly was not braised tender enough.
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Wagyu Beef Rendang (a la carte $28++)
Slow cooked Wagyu beef cheeks in INDOCAFE’s special blend of spices
Another great dish of the meal. The beef was very tender and torn easily. The sauce was rich but also quite salty too. One must have rice to go with this dish.
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Kari Ikan
Cod fish fillet served with authentic Nyonya gravy
The fish was firm and chunky, and went quite well with tangy spicy sauce.
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Sambal Terong
Stir-fried eggplant in spicy sambal chilli
The juicy eggplant was a great combination with the meaty spicy chilli sauce.
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Chap Chye (a la carte $14++)
Penang style braised mixed vegetables with pork skin and prawns in fermented bean curd sauce
After the excellent vegetable and seafood mixture in Kueh Pie Tee, this one kind of disappointing as one cannot taste the minced shrimps in it. The dish could braised a bit longer as the vegetables were still not soft enough.
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Lastly we have assorted kueh for dessert. The Rainbow Lapis was too firm and lacking of the usual chewy texture. The Ubi Kayu was smooth and not too sweet. One of us like the Pandan Lapis very much, although I felt it was similar to the Rainbow Lapis.
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Overall the food was delicious, except that the dishes were mostly served warm and not hot. As the dishes were heavily flavoured, one will also tend to drink a lot of water to wash down the meal. As the meal was communal style, everything was served all at once, from the appetizers, to the main courses, to the dessert. With no waiting between dishes, the meal was done with within an hour.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2016-03-21
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$178.9 (晚餐)
等級4
2014-11-17 68 瀏覽
The restaurant is housed in a black and white colonial bungalow along Scotts Road and known for its Straits-Peranakan cuisine.Tonight I am bringing the family to have the Restaurant Week Dinner which costs $35++ per person. The dining room is decorated traditional look, with a small area selling stuffs such as coffee and clothes.As we are not served ice water, we decide to order some drinks.Kalamansi Especiale ($10++)Homemade Kalamansi juice with salted prune and diced aloe veraIt tastes quite s
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The restaurant is housed in a black and white colonial bungalow along Scotts Road and known for its Straits-Peranakan cuisine.
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Tonight I am bringing the family to have the Restaurant Week Dinner which costs $35++ per person. The dining room is decorated traditional look, with a small area selling stuffs such as coffee and clothes.

As we are not served ice water, we decide to order some drinks.

Kalamansi Especiale
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Kalamansi Especiale
($10++)
Homemade Kalamansi juice with salted prune and diced aloe vera
It tastes quite strong and is quite a wake me up drink.
Lychee Nirvana
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Lychee Nirvana
($10++)
Lychee cooler spiced with fresh ginger with basil seeds
Quite a unique ginger taste drink.
Hibiscus Breeze
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Hibiscus Breeze
($10++)
Muddied mint leaves with a dash of hibiscus
It tastes like a colored soda drink.
Homemade Lemongrass Drink
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Homemade Lemongrass Drink
($6++)
The drink costs $3++ as part of Restaurant Week promotion. It tastes quite refreshing and strongly of lemongrass.
TRIO OF APPETISER
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TRIO OF APPETISER

Kueh Pie Tee
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homemade chilli dip
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Kueh Pie Tee
(usual $10)
Crispy 'Tap Hot" pastry cups filled with shredded sweet turnips, served with crabmeat and accompied with homemade chilli dip
The appetiser tastes crispy and crunchy, although I feel that it is a bit dry.

Ngoh Hiang
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five spice sauce
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Ngoh Hiang
(usual $14)
Crispy homemade five-spiced meat wrappped in soy bean curd skin and deep-fried
The meat roll tastes quite fatty. But topped with the five spice sauce, it is quite delicious.

Classic Penang Otah
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Classic Penang Otah
(usual $14)
Steam egg custard with scallop, seasoned with freshly squeezed coconut milk and special blend of herbs and spices
This is a quite unqiue version of otah, which does not taste too spicy but with a strong coconut taste.

SOUP
Hee Peow T'ng
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Hee Peow T'ng

Fish maw soup with homemade prawn balls, pig tripe and cabbage
The soup is quite light in taste with lots of cabbage.

MAINS
Ayam Buah Keluak
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Ayam Buah Keluak
(usual $24)
Braised chicken with black nut and exotic spices
Although the sauce is thick and creamy, but the chicken tastes a bit dry and tough.

Chien Bak
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Chien Bak

Pan-seared Kurobuta pork fillet marinated with authentic spices and herbs
The pork tastes not bad, but I feel that it is not tender enough and it is also a bit too fatty.

Udang Gulai Tumis
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Udang Gulai Tumis

Tiger prawn served with fragrant Nyoya curry
The curry tastes not bad but Dad feels that the prawns are not very fresh, as the heads drop off easily.

Chap Chye
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Chap Chye

Stir-Fried mixed vegetables
This is a different from the usual, as there is lily bulbs in the dish. I would prefer the dish to have braised slightly longer.

Sambal KangKong
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Sambal KangKong

Sauteed water spinach with spicy sambal chili
It is a delicious dish and does not taste too spicy.

DESSERT
Cardamom Chocolate Mousse
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Cardamom Chocolate Mousse

Cardamom infused milk chocolate mousse, pineapple compote and caramel
I have never seem Cardamom before and this is a very interesting dessert for me. It is nicely decorated with a caramel stick on top. Although it looks like normal chocolate mousse, but it tastes strongly of ginger.

Bo Bo Cha Cha
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Bo Bo Cha Cha
(usual $8)
As mom does not like chocolate, we decide to change 2 of the desserts to another choice which is Bo Bo Cha Cha. The dessert is served hot and tastes very creamy. Besides the usual yam and sweet potatoes in the dessert, there is also sliced banana in it too.

Total bill for 4 persons is $203.65. Overall the food is not bad and reminds us of homemade cooked food. The place is a bit unstaffed with only 2 staffs serving the food.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2014-11-01
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$204 (晚餐)
推介美食
Classic Penang Otah
Sambal KangKong
Cardamom Chocolate Mousse