*Note: Teoh Chew = Chao Zhou = Chew Zhao
Gan: Most Malaccans who eat out will probably know this place from their childhood. The restaurant has been passed down for 3 generations and they are still as good as ever (well, I'm sure there's differing opinions about how the original chef always does it the best). It's not as popular now, but I attribute that mostly to the location. It's now situated in the center of a residential zone with not as much traffic.
Gan: Always a favorite noodle dish. The oysters used are typically tiny but the brine is what makes this dish amazingly appetizing. We usually eat this at the start of the meal to whet the appetite. Adding vinegar to it makes it that much better.
Koo Lou Yok (Pork in sweet and sour sauce) is to die for!!
Gan: This is the real deal! In America, it's called General Tso's chicken. No, there's no such person as General Tso who made this dish famous. In Asia, it's just a typical play on duality of the 2 main taste in cooking - sweet and sour. Hence, sweet and sour pork. They really know how to make it taste good here. Most people would come here just to have this dish. I know I am one of them, even from more than 9000 miles away (Distance between NYC and Melaka = 9468 miles).
Gan: I got Sarah into a lot of stuffs, it seems.