Food Review: Nyonya Colors.

There are days when you know what to have for dinner. But there are days when you don’t.

Before you start writhing on the floor out of hunger and desperation, what I would do (and suggest you could do the same) is go to the nearest shopping mall, because it is a place where all manners of meals can be found.

Because that’s what we did last night.

We were a little stumped on dinner choices, as usual. So we drove to Mid Valley Megamall, which would have been just a short drive away if it wasn’t for all the godforsaken after-hours traffic. Unfortunately for us, some of the restaurants that we were thinking of eating at were closed due to a gas pipe explosion at the mall on April 5, 2016.

Now you see why we decided on eating at a shopping mall. A few restaurants may be closed but there are so many more that you can visit instead! Here is where I bring your attention to Nyonya Colors, a restaurant located on the Lower Ground floor between Mid Valley and The Gardens Mall.

About the Restaurant

Nyonya Colors specializes in premium homemade quality Nyonya Kueh and delights. We aim to provide customers with the highest quality and tasty Nyonya Kueh. Many of our loyal customers would attest that our products bear the great authentic taste of the past. Almost all our Nyonya Kueh, desserts and meals are produced in our central kitchen so that we are able to achieve consistency in taste and good quality control. Only the best and freshest ingredients are used to make our products. As we do not use preservatives, we advise customers to consume the products within the day of purchase to ensure there is no impairment in taste and texture.

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I have been here before, with a friend for lunch. I love the food here, so I decided to bring my husband along this time. We were really hungry, but first, we shared a packet of nasi lemak. Flavourful and simple. That’s how it should be. It doesn’t have to be fine dining. As long as it tastes great and doesn’t result in numerous visits to the toilet and the clinic. A half-boiled egg, some peanuts, fried anchovies, and sambal are the perfect ingredients of a good nasi lemak.

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Once we got our tummies on a roll, we went for proper meals. A bowl of dry curry noodles for my husband (above), and a bowl of yellow laksa for me (below).

I have ordered the dry curry noodles when I came here for lunch with my friend, and I thought it was pretty good. So I recommended it to my husband. What I love about the dish was the chicken. I love chicken drumsticks and thighs, so when I first had this, I was amazed that these were the standard parts of the chicken that were offered.

So I decided to have yellow laksa instead. I might have made a mistake with asking for a mix of rice noodles and yellow noodles. Rice noodles soak up soup really fast if you don’t eat immediately, and they will become soft and soggy. Which they did. There were big chunks of radish as well, but they were too chunky, and I must have looked like a barbarian, biting into them and squeezing laksa juices all over the table. The laksa soup was delicious, though, albeit a little spicy (a little more than the dry curry noodles).

After swapping the bowls between the two of us, I know what I want the next time I come here.

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Two bowls of hot and spicy later, we decided to cool down with some ais kacang or ABC, as the locals like to call it. No, it has nothing to do with the alphabets. The abbreviation actually stands for Air Batu Campur in Malay, which translates to mixed ice in English.

There are many variations of ais kacang all over the Malaysian Peninsular, as well as in other parts of Asia. Some may use simple toppings and/or ingredients, while others can have ingredients from A-Z enjoying the ice-cold soak beneath the shaved ice. We had red jelly, black jelly, groundnuts, cendol (the little green leech-shaped jelly), attap chee (palm seeds), corn, and red beans. Cold and sweet, just what we needed on a really hot day!

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No doubt the food was great. I found that hard to believe because eating out in Malaysia (as far as I know) means consuming an unhealthy portion of food additives and preservatives. But the website claimed that they used neither in the preparation of their food, which is equivalent to a homecooked meal. It is hard to imagine that outside food can taste so good without even a small pinch of MSG (monosodium glutamate) or Ajinomoto.

Service was prompt. Despite the number of patrons at the restaurant, the food did not take long to reach our table. The cashier even allowed my husband to quickly withdraw some cash at a nearby ATM after having made the orders, and waited for him to return with the rest of the payment. That was good on their part!

However, most people would argue and say that we could get equally good food at a hawker restaurant for a third of the price we paid. Which is true, yes. You could get a bowl of dry curry noodles or ais kacang at a lower cost. But think about it. We were paying, in a way, for the presentation of the food and the cleanliness of the restaurant, no?

Our meal last night was indeed a colourful concoction, and if you look at it closely, it does resemble the colours of Malaysia, truly Asia!

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