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A Gastronomic Adventure at Anak Baba: A Michelin-Guide Peranakan Delight

Kuala Lumpur - Kuala Lumpur’s vibrant food scene never fails to impress, and my recent visit to Anak Baba, a Michelin Guide-listed restaurant, was another exciting culinary journey. Nestled in the heart of the city, Anak Baba promises an authentic Peranakan dining experience, blending the rich traditions of Malay and Chinese cuisines.


The restaurant’s décor was a harmonious blend of vintage Peranakan elements and modern aesthetics, featuring intricate motifs, wooden furniture, and beautifully patterned tiles. The atmosphere was casual yet elegant, making it an ideal place to unwind and savor traditional flavours.


Kongsi Snacks

We started our meal with the Kongsi Snacks, a delightful mix of small bites that gave us a preview of the restaurant’s culinary expertise. There is Popiah, fried taufu, Pie Ti and Chendol. The snacks were simple yet satisfying, setting the stage for the courses to come.

Laksa

We indulged in a bowl of Laksa, a dish that holds a special place in the hearts of many Malaysians and Singaporeans alike. Anak Baba’s version featured a rich, creamy coconut-based broth, infused with the aromatic flavours of lemongrass, galangal, and shrimp paste. The noodles were cooked to perfection, and the toppings, including fish cakes and fresh herbs, added layers of texture and flavor. While it was a satisfying bowl, it leaned more towards the milder side in terms of spice. Nonetheless, it was a comforting and well-executed dish that rounded out our meal beautifully.

Fried Eggs

Next, we tried the Telur Goreng Special Baba Low, a deep-fried egg dish that was crispy on the outside yet wonderfully soft and runny on the inside. It was served with a savoury, slightly spicy sauce that added depth to the dish. While seemingly humble, this dish was a perfect representation of how simple ingredients can be transformed into something truly delectable

Chicken Pong Teh

A staple in Peranakan cuisine, Pong Teh is a slow-braised dish typically made with pork, fermented soybean paste, and aromatic spices. While the version at Anak Baba was rich and hearty, I couldn’t help but notice that it lacked the depth of usual Peranakan food. 

Ikan Gerang Asam

One of the signature dishes we were excited to try was the Ikan Gerang Asam, a tamarind-based fish dish known for its bold sour and spicy flavours. Unfortunately, while the sauce delivered the characteristic tangy punch expected from Gerang Asam, the fish itself was somewhat lacking in taste. It was a bit of a letdown, as a well-executed Gerang Asam should have tender, flavourful fish that soaks up the rich gravy.

Kangkong Sambal Belachan

No Peranakan meal is complete without a good vegetable dish, and the Kangkong Sambal Belachan did not disappoint. The water spinach was perfectly stir-fried, retaining its crunch while being coated in a robust sambal belachan sauce. The spicy, umami-packed flavours complemented the meal beautifully, making this a simple yet essential addition to our spread.

Dry Mee Siam

Dining at Anak Baba was a memorable experience, offering a mix of standout dishes and a few that fell slightly short of expectations. 


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