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| Featuring Madam Luan Neo showcasing her Peranakan flavours |
Sedap Restaurant is proud to present Peranakan On Plate, an authentic Baba Nyonya dinner buffet celebrating the vibrant fusion of Chinese, Malay, and Indonesian culinary influences. This special showcase runs from 8 May to 1 June 2025 and features cherished family heirloom recipes passed down through generations by Madam Luan Neo.
Discover the rich heritage of the Baba Nyonya community through traditional flavours lovingly prepared by our culinary team, following in-depth research in the heart of Malacca with Madam Luan Neo – a respected member of the Persatuan Peranakan Baba Nyonya Kuala Lumpur & Selangor (PPBNKLS).
Guests will savour signature dishes such as:
Duck Tim Soup – traditional double-boiled duck soup with salted vegetables
Chap Chye – Nyonya-style mixed vegetables
Kerabu Bendi – okra or lady fingers salad with dressing
Ngo Hiang Lobak – five-spice meat roll wrapped in crunchy bean curd skin
Pai Tee – crispy pastry “top hat” cup filled with sliced vegetables
Bubur desserts – coconut milk with taro and sago, black glutinous rice, or mung beans
Ayam Pongteh with Lotus Leaf Bun – Madam Luan Neo’s signature chicken stew
Steamed Fish with Buah Keluak – her signature Nyonya fish with pangium nuts
Pang Susi – her signature traditional sweet potato buns with fillings
Madam Luan Neo, a proud Malaccan mother and grandmother in a long, bona fide line of Peranakan women, brings generations of culinary legacy to life. Formerly a nurse known for her compassionate patient care, she now channels that same nurturing spirit into preserving and sharing her cultural heritage through food. With a lifelong passion for cooking, Madam Luan Neo nourishes many with her heartfelt, transgenerational recipes – lovingly passed down within her family.
As an active member of the Persatuan Peranakan Baba Nyonya Kuala Lumpur & Selangor (PPBNKLS), she champions the preservation of this historically rich cuisine. Her efforts ensure that the symbolic union of Chinese, Malay, and Indonesian flavours that defines Baba Nyonya cooking continues to be appreciated for generations to come.
Featured as the guest chef for Sedap Restaurant’s Peranakan On Plate dinner buffet, Madam Luan Neo invites guests to savour authentic dishes exuding homely comfort and cultural depth. Signature highlights such as Ayam Pongteh with Lotus Leaf Bun, Nyonya Steamed Fish with Buah Keluak, and Pang Susi promise a heartfelt culinary journey through Malaysia’s Peranakan roots.
Some of her specialty dishes are also available at Pullman KLCC’s Baba Nyonya High Tea Buffet and Mother’s Day Brunch Buffet, offering guests multiple opportunities to experience her flavours.
Madam Luan Neo's feature dishes on media review buffet night:
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| Ayam Pongteh with lotus leaf bun |
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| Beef sambal |
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| Baked baby potato |
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| Nyonya asam prawn |
This Nyonya asam prawn is delicious, as the flavour penetrates the meat even though the prawn is still in its shell.
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| Kamheong black mussel |
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| Pan-seared barramundi with cream sauce |
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| Roasted lamb with black pepper sauce |
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| Beef satay |
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| Chicken satay |
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| Duck tim soup |
Duck Tim Soup, also known as Itik Tim, is a traditional Peranakan-style salted vegetable duck soup that’s rich in flavour and heritage. This comforting soup features tender duck meat simmered slowly with salted mustard greens (kiam chye), tomatoes, tamarind skin, and sometimes cooking wine, resulting in a broth that’s savory, slightly tangy, and deeply aromatic.
The salted vegetables and tamarind give the soup a distinctive umami and sourness, which cuts through the richness of the duck, creating a beautifully balanced and appetizing dish. It's often enjoyed as a warming, hearty soup — perfect for complementing heavier mains or as a nostalgic comfort food that brings back the taste of home.
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| Shrimp soup |
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| Cold cuts |
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| E pian fish with nyonya chilli sauce |
This e pian fish cuisine you will never see it anywhere. It is made with Tenggiri fish, mix with galangal and some spices before steaming.
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| Ngo Hiang (chicken lo bak) |
Do you know that Ngo Hiang, also known as
Lo Bak in some regions? It is a beloved Peranakan and Hokkien delicacy made of
seasoned minced meat (usually pork or chicken), and
finely chopped water chestnuts or vegetables, all wrapped in a
beancurd (tofu) skin and deep-fried to golden perfection. The filling is typically marinated with fragrant five-spice powder, which is where the dish gets its name (“ngo hiang” means “five spices” in Hokkien).
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| Nyonya laksa |
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| Pai tee in making upon order |
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| Pai tee |
Pai Tee features a delightfully crispy pastry cup filled with a savoury mix of shredded jicama (sengkuang) and egg, finished with a touch of chili sauce on top.
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| Fresh seafood corner |
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| Sushi |
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| Cooking demo of Ayam Pongteh with Madam Luan Neo |
A very interesting session to see Madam Luan Neo cooking the renowned Peranakan dish- Ayam Pongteh in live.
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| Ayam Pongteh with lotus leaf bun recipe |
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| Teh tarik corner |
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| Cendol pulut tai-tai |
Cendol Pulut Tai-Tai is a creative fusion dessert that brings together two beloved Nyonya treats. It features the classic components of cendol — silky green pandan jelly, rich coconut milk, and fragrant gula Melaka syrup — layered with pulut tai-tai, a vibrant blue glutinous rice cake traditionally dyed with butterfly pea flower. The result is a visually stunning and texturally satisfying dessert, where the creamy, icy sweetness of cendol meets the chewy, slightly salty richness of pulut. It’s a delightful harmony of flavours and textures that pays homage to Peranakan heritage while adding a modern twist.
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| Kuih Keh Swee |
The buffet not only showcases traditional Peranakan sweets like Kuih Koo (Ang Ku Kueh), Kuih Koci, Onde-Onde, and Harum Manis steamed cake, but also features a delightful array of modern creations such as mango jelly mousse cake, matcha popsicle cake, mango pancake, pandan coconut tart, cendol gula Melaka pudding, and pandan coconut roll — a perfect balance of heritage flavours and contemporary flair.
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| Onde-onde |
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| Mango jelly mousse cake |
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| Matcha popsicle cake |
Peranakan On Plate – Baba Nyonya Dinner Buffet
Every Thursday, Friday & Saturday | 6:30pm – 10pm
RM158 per adult
RM79 per child (6–12 years old)
Children below 6 years old dine for free
Enjoy 50% off for every second diner – applicable to only adults.
Accor Plus members can enjoy up to 50% off as regular dining benefit.
All prices quoted are subject to prevailing applicable taxes.
Terms and conditions apply.
For enquiries or to book your table for dining, WhatsApp +6016 290 3864 or +6012 303 5958
email to restaurants@pullman-klcc.com.
Learn more at our hotel’s microsite: www.pullman-kualalumpur-citycentre.com or follow our
Instagram or XHS at @pullmanklcc and our Facebook at @PullmanKualaLumpurCityCentre
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