We first started off with Pai Tee (RM1.50 per piece), an open crispy egg roll customarily filled with gravy and sliced turnip. Limablas chose to add a small shrimp, and like all Pai Tees, this is satisfying.
Dinner included (from far left) Sambal Bendi (steamed lady fingers with sambal, RM12); Nyonya Curry (S – RM12, M – RM22, L – RM26); Sambal Terung (stir-fried brinjal with sambal, RM12); Sambal Petai (shrimp stir-fried with sambal and petai, a pungent bean native to Malaysia, RM25); Ayam Pongteh (chicken stew with potatoes and mushrooms, S – RM12, M – RM22, L – RM26), Talapia with Fried Chilli (Price varies according to season)
Telur Cincaluk (omelette with fermented shrimp, RM12)
ABC (shaved ice with chopped nuts, jelly, corn, red beans and many more surprises under the ice, RM4.50)
Sago Gula Melaka (a pudding of sorts consisting of sago and palm sugar, RM3)
Limablas (spelled in the traditional ’50s Bahasa Malaysia, which means ‘fifteen’) is akin to a time machine. The little restaurant is filled with antiques that just reminds me of my grandmother’s old home in a Penang village where I spent a months during my early childhood.
The restaurant serves home-style Nyonya cuisine, which originated when the Chinese immigrants adapted the Malay lifestyle (particularly in Malacca) from the language, clothing and right down to the food back in the 15th and 16th century. Combining Malay flavours with Chinese techniques, there is no surprise that Nyonya cuisine is one of Malaysia’s favourites.
I find Limablas’ dishes are a lot more milder than I’m accustomed to, as I prefer more robust flavours and spiciness, a trait inherited from my Penangite parents. I’m amazed I haven’t been able to breathe fire from all the “spicy food trainings” my parents imposed on me since I was 6.
The Nyonya curry and sambal petai wasn’t remotely spicy for me, and the former was covered in a thick layer of oil which was rather off-putting. Centrally located in KL, it is understandable that Limablas would have to tone down the intensity and spiciness of their dishes to cater to tourists.
For dessert, I chose the ABC while Cheryl picked the Sago Gula Melaka. I actually preferred the Sago Gula Melaka because they were so generous with Gula Melaka (palm sugar which literally translates to “Malacca Sugar”). My sweet tooth loves the warm, sticky, comforting, authentic Gula Melaka.
We also had Uncle J’s Gingle Delight (Nyonya Ale) where ginger ale is served with honey and a sprig of mint here at Limablas. Genius. I’m never having ginger ale without honey ever again.
15 Jalan Mesui, Off Jalan Nagasari
50200 Kuala Lumpur
Tel: 03-2110 1289
This food tasting session was organised by HungryGoWhere Malaysia – Discover, Eat, Share today!