Who are we?

Restaurant Aunty Lee was opened in 1997 by Uncle and Aunty Lee at the present location. It was deliberately chosen away from the hustling and bustling tourist quarters of historical Melaka. It made its debut as a small family ran restaurant in one small shop lot with 10 tables. Over the years Restaurant Aunty Lee successfully stayed true to the Peranakan heritage with simple but excellent authentic cooking. It's off the beaten path, but it’s one well worn by those who seek a good meal.


Over these 20 years, Aunty Lee’s Ikan Cili Garam (salted chili fish), a deep-fried fish topped with Aunty Lee’s special salted chili paste stands as the signature must try dish alongside her Udang Lemak Nenas (prawns in pineapple and coconut gravy).

Other quintessential dishes include Sambal Petai Ikan Bilis, Ayam Pong Teh, Mutton Curry, Bendi Ulam and Cincalok Omelette amongst others.

Since 2014, Aunty Lee’s kitchen has been headed by Chef Anthony. A Malaccan of Eurasian descend. He has maintained the recipes created by Aunty Lee and also introduced additional dishes, some of which are also the new must-have dishes. One of which is the humble Pie Tee, crispy top hats served with hot braised julienned turnips, condiments, and homemade chili sauce. It is now the first dish that is served for family and friends to try their hand at customizing their own Pie Tee, and a good start that will whet your appetite for more.

Since its inception, Aunty Lee has been one of the place where Malaysians of all creed and color can feast together, and one where many other nationalities have also fallen in love with Peranakan cuisine.