This dish earned 'Best Curry Laksa in Klang Valley' at The Star People's Food Awards. The laksa broth is made from eight core ingredients (shallots, galangal, turmeric, candlenuts, dried chilies, lemongrass and more) simmered for many hours. Only 70 bowls are made daily, ensuring consistency and quality. The dish is hearty, slightly sweet, and strongly spiced—a masterwork of balanced Nyonya technique.
Tips from diners
This is the award-winning dish—order it without deviation. The broth is made fresh daily and reflects the full eight-ingredient recipe.
Only 70 bowls made daily, so go early for lunch or book ahead. This is not a place where you can walk in late expecting availability.
Ayam Pongteh is a Peranakan classic—chicken braised with fermented soybeans, potatoes and spices. When served with Limapulo's fragrant coconut rice, it becomes a complete and satisfying meal. The chicken is fork-tender from slow braising.
Tips from diners
This is the second signature dish after the laksa. Both are must-tries if you have time.
Traditional Malaysian coffee served hot with condensed milk and rich aroma.
Tips from diners
End your meal with traditional Nyonya coffee—a perfect complement to the rich Peranakan food.
Delicate lacey crepes served with spiced curry sauce for dipping.
Tips from diners
Roti jala is a Peranakan appetizer—delicate crepes made with a special mold. Dip in the curry sauce.
Terun (bitter melon) is cut into rings and stir-fried with a sambal paste made from dried chilies, shallots and spices. It's a supporting dish that adds brightness and heat to a meal, and is commonly served alongside mains in Peranakan restaurants.
Tips from diners
Order this as a side if eating with others—it adds complexity to the meal and is an important part of Peranakan dining.
Limapulo (meaning fifty in Malay) specializes in authentic Peranakan cuisine that blends Chinese and Malay influences through recipes passed down through generations. The restaurant was awarded 'Best Curry Laksa in Klang Valley' by The Star People's Food Awards. Executive Chef John Tan Kim Chye uses a family recipe for laksa comprising eight core ingredients including shallots, galangal, turmeric, candlenuts, dried chilies and lemongrass, with preparation taking many hours—only about 70 bowls made daily. The restaurant is recognized as a MICHELIN guide-listed establishment in Kuala Lumpur.
This is a proper sit-down restaurant in a converted historic building on Jalan Doraisamy. Reservations are recommended, especially for weekends.
The Nyonya Laksa Lemak and Nasi Lemak Ayam Pongteh are both limited daily (70 laksa bowls made). Book ahead and specify which dishes you want to ensure availability.
Open for lunch 11:30am-2:30pm and dinner Friday nights 5:30-10:30pm. Closed other weeknights except Friday.
The dimly lit heritage building and quality Peranakan cooking make this good for dates. The rustic vintage furniture adds character.
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