Kebaya Dining Room

Recommend reservations! What a great gem this is. Food was really good. Atmosphere was really nice. Love the dishes and all the devour. Really a nice experience. The set menu choices were a great idea and we enjoyed each course.

We were there early and were seated in the bar for a drink. The colours of the decor is quite striking with red curtains and patterned floor tiles. Quality of the decor is very detailed and I like the wooden doors and window shutters. Staffs are very sincere. Even though we were there very early (I think not all staff started work yet) they came out immediately to serve us. Portion of the food is more than enough. Otah was very good. Can’t imagine Otah looks like a pastry but its taste gives me a surprise. The taste of the duck confit is a bit simple. Other dishes are good. Too bad I’m too full to try the dessert.

You must first be aware, they only have a set menu where you need to choose a 2 course (without dessert) or 3 course (with dessert) menu. The set will consist of a starter, a protein and vegetables. There's no way to order a la carte. I find this restrictive. The portions are a lot, so the fixed number of dishes can be overwhelming if you are not hungry and are just looking for bites and taste.There were 4 in our group and we ended up with 4 proteins and 4 veggies. One thing I must tip my hat off to the chef is the variety in the taste. All 8 of them tastes different from each other. There's no noticeable or significant overlap in their flavours. For that, credit where it's due.However, I must warn you that they are not exactly fully authentic nyonya. There's a bit of fusion and tweak of taste. But food always evolves. Having said that, I still find their base taste using santan, spice and tamarind quite delicious which still reminds you of nyonya food that has a good balance of flavour overall.Of all of them, a special mention of their grilled brinjal. The skin is perfectly cooked, hint of bitterness while the brinjal itself has an incredible cooked just right texture that combines optimally with the accompanying sambal belacan.The otak otak is partially deconstructed, and interestingly more pastry than the conventional steamed version in banana leaf I am used to. It looks like a pie with baked pastry, the filling is a little dry and they use seabass as their fish. The accompanying sauce it the one that gives it the moisture, the smell and the taste you associate with otak otak. So, don't skip the sauce. It's an interesting interpretation of how a otak otak should be.Short mention of the incredibly fresh prawn, fish and clams, with their delicious curry and gravy, each one with a different taste profile. The chicken is also well seasoned and crispy. The kerabu was pretty average but the add on soft shell crab was yummy and I fully recommend you ask for it. The duck was an interesting dish. It's going to be polarizing to most diners. Its cooked with the confit method. To be honest I expected the meat to be a bit more tender than this. It still feels a little tough. As for the sauce, I didn't enjoy it, found it a little jarring with flavours not working well together.Finally, I must say I loved their decor. Heavily and expectedly influenced by their cuisine, you are left without a doubt of the peranakan heritage.My final thoughts? They should seriously consider an ala carte option as 3 dishes per person can be exceedingly filling. Unless they allow you to order a less number of sets than the dining group number. I didn't enquire about this. Sometimes we just want to test and taste their options. Not overeat. Their food is generally good, even though a twist of the original flavours, and the surroundings are unique and special.

It is worth it to come here. Remember to make a reservation in advance because it gets filled up fast. They have two seatings; 6pm and 8pm. Portions are huge, so do come on an empty stomach. It is also nice to explore the hotel area which is of Peranakan heritage. Overall food was super flavorful, with small flaws here and there, but worth the price. Can just do the 2 course per pax, and when you have stomach for desserts, then change it to a 3 course, so no stress over it.StartersCrispy Joo Hoo Char Roll (3.5/5) - Sambal was the saver for this, it was a good crispy "popiah", pretty decent.Kebaya Satay (4.6/5) - Super flavorful chicken satay. Cucumber helps to compliment the flavor bomb. Super enjoyable.Rendang Croque Monsieur (4.8/5) - I think this is one of the star appetizer, my mum who don't like blue cheese, could still eat this. Felt like a layer of beef rendang, mozzarella cheese, and small bits of blue cheese. Bread flatten and crisp to perfection. Super umami bomb.MainsChef special's duck Itik Sio (4.8/5) - Amazing flavours as a whole, I wish I can keep eating this. Tangy (I assume from the assam) and umami rich fermented bean paste, sweet and soft shallots, duck had a crispy skin, meat was super flavorful roasted but it's a bit rough and dry, if not was done just nice it would have been a perfect 5/5.Confit Beef Buah Keluak Jam (4.9/5) - Beef oysterblade was super soft and tender, melts. The buah keluak chilli jam on top was superb, sweet, slight tangy, and umami filled. It is usually an acquired taste but I think this is a good introduction for people who have never tried it before, because the buah keluak flavor is there, but quite smooth and mild. The celery ribbons actually compliments it as well, I did not even realize it was celery until I ate it on its own.Hong Bak Lamb (4/5) - Flavourful sauce, Lamb Shank was a bit gamey, save the sambal from the other dishes as it covers the gameyness well.GreensGrilled Eggplant (4/5) - the sambal was the star. Amazing, goes well with anything and everything. The eggplant was grilled to perfection but had not much taste to it, so it compliments the sambal.Masak Lemak (4.6/5) - Super lemak, rich coconut milk with salty umami dried shrimp flavour. The sweet potato shoots were silky and nice, the crispy sweet potato chips. I am usually not a fan of sweet potato leaves but this shoots is easier to eat.Sambal Goreng (3.5/5) - The belacan coconut cream sauce was a great sauce as well. However the french bean and other veggies were a bit on the raw side this time, if cooked perfectly I would have given it a 4.

Minus one star on food because it was amazing food but just not quite hit the spot as a nyonya cuisine.But other than that, everything we had was so so good. Service was great, atmosphere was great.We ordered the two course set meal, which comes with starters, greens and main course. We passed on a dessert because we thought we should try desserts outside of the restaurant.Favorite was their chicken satay 10/10 super tender, and the awesome fish 10/10 - this one probably tastes the closest to nyonya. The rest like the green beans, aubergine, sweet potato leaf seemed like just typical Malaysian food.Ordered their pandan longan tea, this one was definitely disappointing. Tasted like water with maybe one drop of pandan extract.