WHY GO

A not to be missed dining experience beckons at Manja as the converted pre-war shop oozes old world luxury, providing a charming setting for pampering diners with its diverse fare.

The starter of blue claw lobster slider sees a luscious local river lobster sautéed and braised with lobster oil and served on a brioche bun with lobster butter and chimichurri béarnaise dressing. It is a well-presented and appetisingly pleasing dish.

Unique as it sounds, the Wagyu gula Melaka is a must-try, if only to see whether the ensemble works. 200 grams of smooth prime beef is coated in a popular local palm sugar and ginger glaze, and the result is indeed deliciously astonishing. Complemented with sides of buttery herb Japanese rice, wok-tossed sesame mushrooms, garlic chips, pickled ginger and wasabi, this dish is a burst of diverse textures and flavours. The Taiping duck garlic fried rice is a good choice for carbs and gets its rich flavours courtesy of a three-step process in the cooking of the duck.

Save room for dessert because you wouldn’t want to miss the kaya & cheesecake – the slice of organic cream cheesecake is topped with Manja’s homemade kaya, and it’s a sweetly delectable treat with a twist.