One of my favourite cuisines is Peranakan as I am sure many will agree that Malaysia has the best Peranakan food in the world. The number of restaurants specialising in Peranakan food has increased over the years and those who love Peranakan food will think of restaurants in Melaka and Penang. However, I am delighted to say that right here in the Klang Valley, we have a relatively new restaurant which serves outstanding Peranakan food, made with passion and perfection. This restaurant is none other than GulaiNya Bukit Damansara where each dish is memorable for all the right reasons.
GulaiNya is a cosy restaurant where the dishes are lovingly crafted from cherished family recipes that have been passed down through generations. Even some of the vases behind the cashier are family heirlooms. With Peranakan food, generally these recipes have been tried and tested, handed down through generations without being written down as they’ve been committed to memory. This is what makes the family recipes so unique, as well as there being no specific measurements being mentioned as ingredients are combined using the age-old “agak-agak” method (estimation), where the art of seasoning and balancing flavors is rooted in intuition and experience.
These are just some of GulaiNya’s signature dishes:
A humble yet complex dish, Telur Cincaluk is a fluffy omelet infused with fermented shrimp paste. Preparing cincaluk demands precision; its bold, salty flavor must be carefully balanced to avoid overpowering the dish. The eggs are whipped to achieve the perfect airy texture, while the cincaluk is sautéed to enhance its flavor before being folded into the omelet. Timing is crucial, as overcooking can ruin the delicate balance between the eggs and the savory notes of the shrimp paste.
Although I am not a fan of cincaluk (fermented shrimps, chilies, lime and shallots) GulaiNya’s Telur Cincaluk is completely satisfying, much like a comfort food. The airy texture of the omelette combined with the filling makes this a must-have dish at GulaiNya.
This comforting dish features tender fiddlehead ferns cooked in a luscious coconut milk base. Each fern must be individually hand-picked, cleaned, and trimmed, a task requiring patience to ensure only the freshest shoots are used. The creamy coconut milk is simmered with carefully pounded spices such as shallots, turmeric, and chilies, which are gradually added to build layers of flavor. The cooking process requires constant attention to prevent the delicate ferns from overcooking while ensuring the spices infuse fully into the gravy.
You’ll want to order another bowl of rice just for the awesome gravy. It isn’t too spicy and what makes this truly outstanding is the freshness of the fern and the creamy gravy which is second to none. Best Pucuk Paku Masak Lemak I have ever tasted.
Juicy, tender chicken pieces coated in a rich, creamy butter-based sauce infused with the fragrant aroma of fresh basil. The sauce, made with a blend of herbs, wraps each piece of chicken in velvety indulgence. The addition of basil adds a fresh, herbal note that perfectly balances the richness of the dish.
Another outstanding dish is GulaiNya’s Creamy Basil Chicken or Butter Basil Chicken as the sauce is just incredibly rich and infused with basil. I don’t know how much basil went into it but it seems like a lot. I love this dish as basil is one of my all-time favourite herbs. The texture of the chicken is superb, tastes slightly crunchy with a juicy, moist interior. I feel hungry just looking at the photo and on my return visit, this would be the first dish I would order,
Sliced venison stir-fried with fresh ginger and scallions, creating a bold, aromatic dish with a tender texture. The zing of ginger complements the rich flavor of the venison, while the scallions add a fresh, herbal note. This dish celebrates bold flavors and skillful preparation, as venison can easily become tough if overcooked.
Yes, I love venison and I used to order this every time I visited Chinese restaurants that offer venison. However, not every Chinese restaurant can expertly whip up a dish of venison because I experienced a lot of tough venison. It’s more expensive than chicken of course and there’s nothing worse than having to pay a lot for tough venison. I was pleasantly surprised to find it on GulaiNya’s menu. Their venison is super tender and all this meat needs is fresh ginger and scallion, the most perfect complement to what tastes like premium venison. It’s much better than beef, in my opinion.
A tangy and spicy dish featuring tender stingray cooked in a robust tamarind-based curry, this dish requires a meticulous approach. The spice paste is freshly pounded by hand to unlock its deep flavors, with ingredients like lemongrass, turmeric, and dried chilies carefully blended to create the perfect balance. Cooking this dish involves hours of simmering to ensure the flavors meld harmoniously, while the delicate texture of the stingray remains intact.
You get a generous portion of stingray in this dish. Normally, I stay away from stingray as I dislike dealing with the bones but surprisingly, this stingray had hardly any bones. In fact, none that I can remember. The ingredients have indeed come together harmoniously to produce a dish that merits a 2nd visit to GulaiNya. It may look spicy but it really isn’t. When you taste this dish, you can appreciate the amount of work and effort it took to come up with the unforgettable flavours.
A rare and highly complex dish, Perut Ikan is a labor-intensive recipe that demands exceptional precision and patience. The preserved fish stomach must be soaked and cleaned thoroughly over hours to eliminate impurities, while fresh vegetables are finely julienned or chopped for uniformity. The rich, tangy coconut gravy incorporates over 20 different ingredients, from galangal and torch ginger to tamarind and fermented elements, each of which must be prepped individually. Achieving the perfect flavor profile requires constant tasting, adjustment, and expert attention to detail.
This must be the most difficult dish on the menu to cook as it is extremely labour-intensive. In this one dish, there are many flavours and I can’t describe how complex the taste is. I have to say though that for some, it may be an acquired taste & for first timers like me, it may necessitate a second taste of this Perut Ikan to appreciate all the different nuances this dish offers. Be that as it may, GulaiNya’s version is a wonderful introduction to Perut Ikan.
Tamarind Prawn is a deceptively simple dish that requires great care and precision to achieve its signature balance of flavors. Juicy prawns coated in a tangy, flavorful tamarind sauce that balances sweetness and acidity perfectly. Each prawn is marinated to soak up the vibrant flavors, then stir-fried to achieve a succulent, caramelized finish. The dish is a delightful explosion of traditional sour and savory notes that pair wonderfully with steamed rice.
The prawns are big and fresh, the sauce is thick and bursting with all the right flavours. Can’t ask for much more from a tamarind prawn dish. Just when you though it can’t get better, it does.
In every Peranakan restaurant, I have ever visited, I always order Pandan Chicken as it’s a must-have for me. GulaiNya’s Pandan Chicken doesn’t disappoint as the chicken has more than a hint of pandan and is very moist. The sambal on the side is the perfect accompaniment.
Here’s a look at GulaiNya’s selection of desserts:
The Bean Curd is silky smooth, paired with thick and aromatic gula melaka. The gula melaka is very special and tastes a lot better than the usual brown sugar served with this type of bean curd, also known as “tau fu fah”.
Sago Pudding is one of my most favourite desserts as there’s nothing quite like the taste of bouncy sago paired with creamy coconut milk and rich gula melaka. One of the best Malaysian desserts ever.
Nothing more satisfying than ending the meal at GulaiNya with the ever-popular Cendol on shaved ice and drizzled with GulaiNya’s special gula melaka.
GULAINYA BUKIT DAMANSARA
44-G, Plaza Damansara, Jalan Medan Setia 2, Bukit Damansara, 50490 Kuala Lumpur,
Wilayah Persekutuan Kuala Lumpur
Opening Hours:
Monday Closed
Tuesday 11 am–3 pm, 5:30–9:30 pm
Wednesday 11 am–3 pm, 5:30–9:30 pm
Thursday 11 am–3 pm, 5:30–9:30 pm
Friday 11 am–3 pm, 5:30–9:30 pm
Saturday 11 am–3 pm, 5:30–9:30 pm
Sunday 11 am–3 pm, 5:30–9:30 pm
Reservations:
Phone: 014-392 7868
