Our menu at Restoran Aunty Lee is Aunty Lee's recipe which will satisfy those who crave for authentic Peranakan cuisine. The old methods of food preparation still rule over here such as the sambal belacan still being “tumbuk” (pounded) in pestles and our buah keluak flesh painstakingly extracted, blended with prawn meat and put back into the shells before cooking.

Some new items added including the Pai Tee which is now a must-order item, and specials of the day such as garlic butter scallops or udang goreng cili . Aunty Lee’s chili garam fish, lemak nenas prawns, sambal petai bilis and bendi ulam still remains the favourite amongst locals and tourists.

APPETIZERS

PIE TEE- Crispy top hats served with hot braised julienned turnips, condiments, and homemade chili sauce.
ACAR IKAN ASIN KURAU- Salted fish pickle in aromatic spices.
KERABU TIMUN- Toss of cucumber, shallots, pineapple, galangal flower with sambal belacan, sugar and lime juice.
OTAK-OTAK- Steamed spiced-fish-paste topped with sliced onions and chilies.
SAMBAL BELACAN- Pounded fresh chili and geragao (krill) paste.
CINCALOK- Dried fermented geragao (krill) mixed with shallots, chili and lime juice.

FISH

CILI GARAM- Our signature deep-fried fish or prawns topped with Aunty Lee’s special Cili Garam.
LEMAK NENAS- Sweet and tangy pineapple curry sauce with a touch of coconut milk that goes well with prawns or fish.
ASAM PEDAS- Our special home styled dish cooked in tamarind, chilies, galangal flower, turmeric and topped with vegetables.
TEMPRA- Nyonya sweet and sour dish of black soy sauce, calamansi juice, sugar and accompanied with sliced chilies as well as onion rings.
KUAH LADA- Black pepper curry which is a combination of lemon grass, candlenut, onions, shrimp paste, turmeric, galangal, and black pepper served with brinjal and okra.
CHUAN- CHUAN- Fish topped with fragrant fried ginger, garlic and fermented soy-beans.

MEAT DISHES

AYAM GORENG- Deep fried chicken marinated in homemade batter.
AYAM LIMAU PURUT- Chicken cooked with fragrant kaffir lime leaves, fresh pounded lemongrass, galangal, turmeric, onion and finished with a touch of coconut milk.
AYAM PONG TEH- A quintessential Nyonya dish much loved by children. Chicken cooked in fermented soy-beans, onion, garlic, potato, black mushroom and braised slowly with gula Melaka.
AYAM BUAH KELUAK- Indonesian black nuts cooked with chicken chunks in our homemade grounded chili paste.
(The nuts used have been covered in ash for a few months and then soaked for a couple of days before the fermented flesh is extracted, minced with prawns and stuffed back into the shell.)
MUTTON CURRY- Mutton cooked using Aunty Lee’s homemade curry powder.
BEEF RENDANG- A combination of lemon grass, shallots, galangal, tossed coconut, kaffir leaves, turmeric leaves and other herbs and spices cooked in harmony with beef chunks.

VEGETABLES

KANGKONG- Your choice whether stir fried with garlic or sambal belacan.
DAUN KELEDEK- Your choice whether stir fried with garlic) or sambal belacan.
TERONG GORENG LADA HITAM- Brinjal sprinkled with fresh grounded black pepper and salt, then deep-fried and topped with black soy sauce.
BENDI ULAM- Okra blanched in salted water and topped with a mixed combination of shallot, chili lime juice. sugar and pounded dried shrimps.
NYONYA CHAP CHAI- A mix of cabbage, black fungus, mushroom, lily buds, carrots, bean-curd and glass noodles cooked with garlic and fermented beans.
TAUGEH GORENG IKAN ASIN- Bean sprout stir fried with salted ikan kurau.