Nyoya Baba Cuisine @ Georgetown, Penang

Posted: March 19, 2013 in Glorious Food Elsewhere
Tags: , , ,

After a day filled with meetings and discussion, strategizing, BS-ing, trying hard not to fall asleep, trying hard to look intelligent, trying hard to resist the temptation of the buffet spread and other very trying experiences, it was time for dinner. What type of food do you suggest to a mixed bag of international nationalities? Well, Nyoya food sounded pretty interesting.

We asked the hotel concierge to recommend  a good nyoya restaurant nearby and he stopped three taxis for us and told the taxi drivers where to take us. After a few minutes, we were dropped off in front of a double storey row of houses. We spotted the lot with  ‘Nyoya Baba Cuisine’ sign, ahh..the front door was pretty and distinctively nyoya-baba stylenyoya baba

Inside, the place was rather small, if I remember correctly the owner said that they have 7 tables available.  and ours was the only table filled . There was a nice paper lantern hanging over our table.lantern

We saw the logo of Tripadvisor on the door and Mr Husband also mentioned that they were featured on Lonely Planet . The menu was simple and I noticed that some of the numbers were not in sequence, nosy me asked the owner why is that so..err.i don’t think they were too pleased that I asked such a questionP1020279

We decide to start the meal with pie tie –these were RM1.50 a piece. Taste wise, I would say ok lah, I might have enjoyed it more if the fillings were a bit more moist.pie tie

We were told that one of the cooks had returned to Vietnam and at the time of visit, there were only 3 persons running the place, the wife is taking orders cum the cook, a maid to help out with preparation and the husband taking orders and chatting with the guests (Typical male ! haha).    We were rather surprised that being so shorthanded the kitchen could whip up the dishes so quickly and our table was soon piled with dishes.

Mix platter of spring roll and lobak ( pork roll) – these were RM5 a piece. These came with two different types of dips. I don’t particularly liked the spring roll as from the taste I couldn’t tell what the filing was as they didn’t taste like the usual bangkwang based filing, and the popiah skin were a bit too thick as well.  Ms Wife was very painstakingly going around the table making sure that everyone is using the correct dip for the spring roll or the lobak. Kinda like a headmistress making sure that we do our sums correctly. The lobak luckily didn’t deviate from the  expected lobak flavour, so I was ok with the lobak.lobak spring roll

Ah Char awak ( pickled vegetable in peanut sauce) , there were rather too much  of gravy ratio compared to the vegetable content lah . This was ok, not too sourish or too tumeric-ish.acar

Curry tumis assam fish  – the fish wasn’t fresh- enough said.assam fish

Jeu Hoo Char – this was ok – tasty  but I missed the fragrant aroma of the  cuttlefish shreds. One other comment is that the temperature of the dish was lukewarm when it arrived.Jiu Hue char

Duck soup with kiam chye ( sour vegetable / pickled mustard) missing was the sour and the fragrant of the pickled mustard – this didn’t taste anything like kiam chye soup. AURRggggggghhhhh ! what a disappointment.P1020299

Tamarind prawns – ah, the best dish for the night, the blend of taste was just correct- the sour plus sweet , the gooeyness of the gravy sticking to the prawns , which later find their way to your fingers, ah..nice..prawns were fresh too.prawns

Inchi Kaybin ( fried chicken)- we asked Mr Husband what is the meaning on Inchi kaybin – which sounded a bit like the Japanese language , but he ain’t no Wikipedia. did a bit of a search on the WWW and from  http://www.mykitchensnippets.com/2011/07/inchi-kabinnyonya-fried-chicken.html i learned that –  This dish was popularly cooked on the ship for sailors. Usually when the meal is ready, the chef will inform the sailors ‘Encik dalam cabin, chicken siap”ici kabin

Otak-otak – the otak-otak  bundles didn’t look very pretty or particularly appetizing, but luckily the taste was better , I find the texture a bit tough though. The Mat Sallehs didn’t quite like it as the Kadok leaves have a distinctively strong odour which could be a put-off for some.otak2

Overall, a so-so meal, and I was rather surprised that some of the online articles had some good reviews of the restaurant ..did we catch the cook on a bad day ?

An  interesting incident :  when the RM600+ bill came ( the bill included a large number of beers ), we were told that they only accept cash….it was rather embarrassing to have to pool our money to make up that figure on the bill ..well, on the other hand that is better than having to stay back and wash dishes in the kitchen

Location :
44 Jln Nagor , Georgetown, Penang
Tel 04 2278035
  1. billy tay says:

    The Nyonya food from most restaurants in Pg are very inconsistent…they can range from fantastic to plan bad from the same restaurant within a month or so….I do not know why. So if I want Nyonya food, I go to the market and buy from the hawkers and take it home. theirs is very consistent, the coffee shops if they have rice stores also do serve good & consistent Nyonya food. I avoid Nyonya Restaurants…….

  2. pegasuskl says:

    Hi Billy, thanks for dropping by. is Hot Work still around, i remember eating there many many many years ago and the food was good. You mentioned an interesting phenomena !
    Maybe the quality at the restaurants fluctuates because after being trained at the restaurants- the cooks resigned and do business at the market instead ka ? 😛

  3. Sumptuous® says:

    Been here once. This place is certainly overrated and overpriced!

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