Precious Old China Restaurant & Bar - Central Market

Four pieces of fried, crispy spring rolls with vegetable filling.

Minced chicken and turnip roll wrapped in beancurd skin and deep-fried. Served with chilli and garlic sauce.

This item contains alcohol. A tonic of chinese herbs such as ginseng, magnolia petal and walf berries.

A clear, spicy soup of lemongrass, onion, galangal, chilli, kaffir lime leaf cooked with fresh seafood.

Noodle cooked in spicy coconut gravy. garnished with prawn, squid, chicken meat, long beans, bean sprouts, tofu puff and half a boiled egg.

Vermicelli fried with a spicy paste of candlenut, chilli, onion & shrimp. topped with bean curd, omelette & chicken meat.

Spicy chilli paste fried rice. Served with nyonya fried chicken, cucumber and indian crackers.

Traditional nyonya chicken pieces braised in a gravy of brown bean paste, shallot and garlic with mushroom and potato. eaten with sambal belachan.

A spicy curry of chicken pieces, potato and black mustard seed. recipe originated by the malaccan portuguese and adapted by the baba nyonya community.

Chicken cooked in the traditional malay styel in a rich spicy gravey with coconut cream, roasted coconut grating and local herbs.

Slice of tender beef cooked with ginger.

Beef stri-fried with ginger, bell peppers, onion, dried chilli, oyster & chilli sauce, and shrimp paste.

Steamed dory fillet cooked with homemade chilli sauce and tamarind sauce.

Deep fried seabass drizzled with garlic and black pepper sauce.

Fish fillet coated in butter and deep-fried until crispy with dried chilli, soya sauce and chinese five-spice powder.

Squid stri-fried with stink beans in spicy sauce.

Prawns marinated in tamarind and sugar and stri-fried with a smoky flavour.

Prawns stri-fried with stink beans in chilli and shrimp paste.

Okra is blanched and tossed in a spicy mix of chilli, onion, lime leaf, ginger flower, dried shrimp and lime juice. eaten as a salad or vegetable dish, it can be served as stri-fried dish with spicy shrimp paste or garlic.

This delicacy comprises okra, long bean, winged bean and petai (stink - bean) vegetables. It is served stir - fried either with spicy shrimp paste or garlic.

Vegetables include cauliflower, broccoli, cabbage, carrot, green & red bell pepper stri-fried with prawn and ginger in oyster sauce.

GF39. Nyonya ChapTraditional vegetable dish of cabbage stri-fried with vermicelli and mushroom in brown bean (taucheo) sauce.

Water spinach stri-fried with spicy shrimp paste or garlic.

Jungle fern seasoned with spicy shrimp paste or garlic. also can be served as stir-fried dish or salad.

Steamed, silky smooth tofu served with soya sauce and garlic- flavoured oil.

The traditional malacca delicacy of pickled shrimp is added to the egg batter. when cooked, the smell is fragrant and tastes like cheese.

A pudding of sago pearl served with coconut cream and (gula melaka) plam sugar.

GF54. A rich custard of fresh durian with coconut cream. house specialty.

Vermicelli fried with spicy paste made of candlenut, chilli, onion and shrimp. Topped with bean curd, omelette and chicken meat.

Spicy chilli paste fried rice. Served with nyonya fried chicken, cucumber and Indian crackers. Spiciness can be held back or ask for non-spicy Chinese fried rice.

Traditional nyonya chicken pieces braised in a gravy of brown bean paste, shallot and garlic with mushroom and potato. Eaten with sambal belachan.

A spicy curry of chicken pieces, potato and black mustard seed. Recipe originated by the Baba Nyonya community.

Chicken curry cooked in unique Baba Nyonya style, with aromatic spices, belachan and santan.

Slices of tender beef cooked with ginger.

Beef stir-fried with ginger, bell pepper, onion,dried chilli, oyster sauce, chilli sauce, and shrimp paste.

Dory fillet cooked with homemade chilli and tamarind sauce.