114
22
7
2-min walk from Exit B2, HKU MTR Station continue reading
Telephone
22136613
Introduction
This restaurant brought the traditional flavour of Malaysia and Singapore to Hong Kong, you will able to find a wide variety of Southeast Asian food in Café Malacca. continue reading
Good For
Group Dining
Special Occasion Dining
Opening Hours
Today
06:30 - 22:30
Mon - Sun
06:30 - 22:30
Payment Method
Visa Master AE Cash UnionPay JCB
Other Info
Online Reservation
Wi-Fi
Alcoholic Drinks
Cake-cutting Details
Parking
Phone Reservation
Reward Dining Points
10% Service Charge
About Reward Scheme
Review (207)
天氣入秋,真是吃蟹的好季節,除了奄仔蟹、黃油蟹、大閘蟹、北海道毛蟹。感覺上係乜蟹都零舍肉厚肥美。。。 隸屬「香格里拉酒店」集團的 outlet「馬來一菜館」,主打正宗馬來西亞菜,剛剛上星期奪得「T Dining - Hong Kong Tatler Best Restaurant 2019」,是馬拉菜唯一奪奬的餐廳,恭喜: 要講馬拉菜,除了有娘惹菜系、喇沙、肉骨茶等,還有以下的各款 signatures。 先來杯「香茅斑蘭啫喱凍飲」$38,感受一下馬來亞春色: 第一次吃的炒「青龍菜」,是當地土生菜,感覺似嫩韮菜葉。簡單只用蒜蓉和鹽清炒,有股獨有清香,我呢啲「韮菜餃人」就很對胃口,其他食肆也甚少見其芳蹤: 「鹹蛋炒蝦」。之前提過我個人不特別喜好吃用鹹蛋黃包住的「黃金乜乜乜」,公道說這個炸的火候甚不錯,蝦殼酥酥脆,沒有油淋淋,鹹度也是剛好: 「醬燒魔鬼魚」 全條上,骨頭是軟骨,具骨膠原質感。肉滑溜,尤其是魚鰭邊位: 記得吃時要點大廚自家製酸汁,超醒胃,也是該餐廳的 secret recipe,更吊起魚香。 「黑胡椒炒蟹」,價錢按蟹的重量計算,每克 HK75 斯里蘭卡大肉蟹,用乾蔥、醬油、蒜頭、黑椒粒等先炒後焗: 這菜除了吃索盡料頭味的蟹肉,那濃濃辛辣醬汁更是寶!我當日就用了汁來撈飯 :-D 另點了「炸䊡頭」來沾汁吃: 「潤餅卷」(需預訂),是比春卷更有歷史的菜式,起源於福建。舊日隨著來自閩南與潮汕的移民來到東南亞各地區,此卷在馬拉也變得普遍,成了當地家常菜。 打開蒸爐,有薄餅皮、生菜、各項配料如蝦仁、炸乾蔥、甜醬等: 另附甜菜甫粒: 戴上手套,就自己動手來包。餐廳有教學呢: 先塗醬汁,再加各項配料: 記得唔好貪心落太多醬汁和料子,否則捲時很容易穿皮: 我捲的那條比較粗大。口感相當豐富,我還乾脆沾上黑椒炒蟹的汁同吃,激活多一份惹味 XD 「馬拉盞炒飯」 「貓山王布甸」/「班蘭椰絲卷」 馬來西亞屬熱帶地區,盛產水果,在街頭會遇到不少榴槤。我吃的布甸用大量貓山王肉做,creamy,真的像在吃真榴槤肉 :-) 以上套餐在11月份時人均 $428 (除了胡椒蟹),現在則可散點,記得部份菜式要早一天預訂啊。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-12-13
65 views
As well as Turkey, you can celebrate Christmas by eating Chicken or Turkey in different ways!!!At Malacca, they have sets for two or four people with a choice of prawns or crab alongside their famous Hainan chicken.As well as the set menu, the new menu is stylish and more informative than before.Here was what we had:Iced grass jelly.This is the best grass jelly drink I have had as the syrup is served separately.Pie Tee:These were crispy bites filled with sweet and spicy vegetables.Satay Skewers:There was beef and chicken skewers, both were sweet accompanied with a nutty peanut dip.Bak Kut Teh:The bak kut teh was comforting because I love the taste of bitter herbs.Next was the black pepper crab which was strong and the roti was a great thing to go with it because you can use the sauce for that.For the mains, had the Hainan Chicken.The chicken was silky and the I love the rice because it was infused with aromatic lemongrass.Dragon vegetables:These are a must try if you come here because they are imported from Malaysia.They taste a bit like Indian lettuce and chives but are much more delicate.For dessert, you get the coconut roll and durian dumpling but I was quite full so only had the dumpling.Will be back again for more Malaccan delights. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
作為半個西環人,當然來到揚名海外 HOTEL JEN HONG KONG{馬來一菜館} 試試正宗馬來西亞菜。餐廳剛於上星期奪得「T Dining - Hong Kong Tatler Best Restaurant 2019」,馬來西亞藉大廚帶領團隊奪奬,亦是唯一馬拉菜唯餐廳得獎,真心利害! 餐廳剛推出二人、四人和六人餐,所以我地唸都唔唸直接點了四人餐。首先出場是精緻的頭盤[金杯]以薄脆製成一個小杯,盛載著大蝦、豆乾、沙葛及蕃茄,味道清新,口感爽脆,好味又美觀。有別於製作粗枝大葉的泰式沙嗲,兩款肉類也切得細件, 以鹽、黑椒和香茅簡單調味,雞肉外層香脆內軟,牛肉味香濃,兩者肉質彈牙可,蘸上沙嗲醬後,層次更加豐富,醬汁香口、惹味,份量恰好 。星洲肉骨茶有兩款口味,分別以胡椒或藥材煮湯。 今次採用藥材,女仕會較為喜歡,湯頭清澈,藥味不算十分濃,較易入口。每碗湯都附上湯渣,一字骨和豆腐卜,不要錯過吸湯豆腐卜,好好吃。  去過星洲也會吃過胡椒蟹,而大廚則用了自家配方,烹煮出客人相當喜歡的 以新鮮入饌,其肉質也相對實淨,肉多、膏小,鮮味十足。重點是用上濃郁厚重的黑醬油烹調、更加入小量辣椒和大量洋蔥粒等, 吃前先戴上手套,以防弄污雙手。我唔客氣取起一隻大蟹鉗,輕易地可以取出雪白蟹肉,再一邊蘸上呈現深黑色的濃醬汁,但味道不如預期般辣和咸,而是咸中帶微甜,就算小朋友也可以吃到其相當獨特的味道。  付上烤薄餅來蘸醬汁, 實在太正,我地連最後一滴汁都食埋。以芭蕉葉包裹著魔鬼魚燒香,充滿東南亞風味。打開芭蕉葉陣陣香味散發出來,令人食慾大增。 只有軟骨的魔鬼魚, 魚肉雪白,肉質軟滑,可以一梳一梳爽夾出來。魚油不算十分豐富, 魚味不濃,所以大廚以厚身的燒汁調味,烤得又香又辣, 香味更突出。 吃過兩款主菜後還有我最愛的星洲風味由於是四人份量所以有兩大碟,一碟是雞比肉, 另一碟是雞胸肉。鮮黃色雞皮脂肪十足,雞皮和肉之間夾著一層完美啫哩層,急不及待咬落去,肉質十分彃牙,香滑細嫩, 油脂芳香,相當完美的演繹。配上油潤感十足香油飯,蒜和香茅葉也夠出,水準相當高 。 「炒青龍菜」香港不容易吃到青龍菜,其口感如韭菜和油麥菜的混合體,比韭菜小渣,絲一般的細嫩感、爽脆而青綠。壓軸甜品[貓山王榴槤湯圓]對於榴槤只有喜歡和不喜歡,沒有灰色地帶,自己是後者。 [香蘭椰絲卷]較岩口味,外皮煎得薄、軟,陣陣香蘭芳香,椰絲味出,最喜歡是入口微暖有如體溫,感覺更完美。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2018-12-04
132 views
🏅麥片蝦(中)—最正~脆麥片炒蝦夾到爆.印尼薄餅配魚肉咖哩—薄餅烤得好脆.馬來咖哩雞飯—正正常常,微辣·檳城亞參叻沙—都係新加坡叻沙好食d.沙嗲雞肉牛肉串燒—正正常常,個沙嗲醬好正,點咩都好食.馬來盞炒通菜—正常.斑蘭椰絲卷—好好食,薄薄既皮包住糖椰絲.西米布丁—鐘意食西米既必食.D24榴蓮布甸—好濃香既榴蓮味 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2018-11-25
351 views
pretty authentic Singapore/Malaysia food! slightly expensive but worth it if you want to satisfy your craving while in hong kong continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)