Daily: 12:00 - 15:00
Daily: 18:00 - 22:30
Indocafe - the white house, is a Peranakan themed cafe offering hig tea daily with delicious savoury bites.
The House of Indocafe has been offering Peranakan food for lunch, dinner and even hi-tea.
At a recent dinner visit, I started with the warm homemade barley - ideal after a day of drinking.
For my starters I also tried the Kueh Pie Tee. I liked that it was not too wet and had crab meat to end it with a lighter taste.
I also tried the five spiced Ngoh Hiang but the one starter to try is the Classic Penang Otah. Think of this as a "chawanmushi" in a bowl made of otah.
From the main courses I tried the Ikan Masak Merah, cod fillet in red chilli sauce. Chilean cod was used so it had a firm bite.
I also tried the Rendang Sapi - which was really rich tender pieces of beef. Can be really hearty dish by itself.
As Chef was a Penang Peranakan person, we had to try the Ayam Buah Kelauk. Chef does something interesting, which is to remove the black bean paste and reinsert it with some chicken. I still prefer the traditional mode of eating the paste pure out of the seed though.
Pork lovers would love the Babi Pong Teh, mainly because pork belly is used, and this would ensure that each bite melts in the mouth.
Finally, for something light, the Chap Chye of Penang style stir fried vegetables will do the trick.
Dessert was the Burbur Cha Cha, a thick mix of yam and sweet potatoes to end the very hearty meal.
Dishes here may look small but they fill you up pretty quickly, and is designed to feed larger groups. Ideal for family gatherings.
The stretch of buildings along Scotts road had always spurred my interest and I could not help turning my heads back over and over again each time as we drove pass there. In fact, I have always thought that it was some private housing since the facade looked like its kind of from the Bristish Colonial times.
Another thing that made me think that it was more of residence was that there was usually one or two cars in the compound and I always thought that if it was something commercial, there should be more vehicles in there.
Till we went into the compound and understand that parking lots were really limited and valet service is available.
INDOCAFE is situated on a raised ground and you have to climb up a few steps through the stair of red carpet. Be welcome by the Peranakan flooring at its alfresco dining and rich culture before you entered into the restaurant.
"Bok Nee" when translated from Teochew means black fungus. The salad was served cold and rather spicy to me. Salad consisted of Wild "Wood Ear" black fungus with Sambal dressing. Red onions as well as chilli padi can be seen among the cold salad, it really gave our tongue a very good heaty kick for a start.
Talking about Peranakan food, Kueh Pie Tee is always my top favourite as snack among the cuisine. Ingredients are served separately from tThe Crispy pastry cups. Get your hands dirty by making your own Kueh Pie Tee now.
Ingredients like shredded turnips, prawns, mushroom and even fresh crab meats was given. In fact, I would say that they are more than sufficient for the 4 cups. How generous! Before serving the kueh Pie Tee, do remember adding the garlic chilli on your cup, it does really make a big difference!
Don't miss out another staple by the Peranakan's. This homemade 5 spiced pork meat was rolled and wrapped in soy bean curd skin then deep fried. Sweet sauce and sesame seeds were added when served. Color was dark brown which was close to a burnt color, however be rest assured that the meat was moist and overall the bite was crispy bite at exterior and was soft in its fillings.
The fattier it is, the more authentic it becomes. Forget about the lean pork you have outside for Babi Pongteh, try this and enjoy the absolute softness from the braised pork belly in fragrant soya bean paste and aromatic spices. The dish was served with potatoes but just too bad that they tasted quite plain, nevertheless they still made a good pairing in making the gravy thicker, looking more scrumptious.
Quality beef cheek slow-cooked to perfect softness, easy on the jaws. All was good but the miss was that the Rendang was not strong enough even though the Wagyu was prepared in INDOCAFE's special blend of spices.
Kari Ikan was rated the best dish among the rest. The cod fish fillet was fried and even though it is served in authentic Nyonya gravy, the meat still holds on together and would not tear apart easily. Therefore, retaining the texture as it was supposed to be.
Good-looking dining room, with a classy ambience. The Peranakan dishes are generally nice even if they're not top notch. Don't opt for the buffet, as the selection does not include several of the Nonya specialities, like ngoh hiang, ayam buah keluak, fish head kari, etc. They even have a decent wine list. Some say the house is haunted, so maybe you shouldn't go for a late dinner.