From the Ho Jiak team, Amah is a fresh Malaysian eatery serving cuisine inspired by head chef Hun Loong's amah (the word for "grandmother" in Teochew and Hokkien).
While Loong was head chef at Mr Wong and also counts Quay on his resume, the food at Amah is his true passion.
Loong's idea of homestyle cooking is not to be confused with casually whipped up dishes and simple flavours. For example, his favourite item on the menu is his amah’s handmade mackerel fishbowl soup, which would take her an entire day to prepare. The modern version created from memory features Spanish mackerel from the Northern Territory, with pork and flounder bones flavouring the sweet and savoury broth.
Elsewhere on the menu, you’ll find dishes showcasing Loong’s refined cooking techniques like Amah’s Tau Eu Bak, a six-hour braised soy master stock pork belly, or a dry wok-fried mud crab with Sarawak black pepper, brown butter and curry leaves.
Expect noodle soups like a soul-warming curry prawn noodle soup, as well as modern twists like the sweet and sour Vegemite pork ribs, and live seafood options like lobster, mud crab, or pipis in a dish of your choice.
Amah is also a collaboration with Ho Jiak head chef Junda Khoo, and it is an ideal combo. Loong intends to showcase his grandmother’s specialty dishes, and Khoo is looking to champion the diversity and regionality of Malaysian cuisine he says has no "standard" flavour.
Image credit: Amah