A show-stopper dish where fat river prawns are cooked in a rich coconut curry that includes pineapple juice and chunks, adding a subtle sweetness and acidity. The spice paste is built from fresh turmeric, chilies, galangal, and shallots, ground fresh. The pineapple adds brightness that lifts what could be a heavy coconut dish.
Tips from diners
This is impressive and a bit pricey — a great dish for dinner or celebration. The presentation with the whole prawns visible is stunning.
A simple, iconic Malaysian dessert made with sago (tapioca pearls) cooked in a dark, molasses-like palm sugar syrup, then finished with a pour of thick coconut cream. It's served warm or room temperature, depending on the season. The texture is the story — pearls that are chewy but not gluey, swimming in just enough syrup. Coconut cream mellows the sweetness.
Tips from diners
This is quintessentially Malaysian — order it to taste the country. The balance of sweet, creamy, and chewy is the draw.
The same Peranakan starter as at Old China Café — a delicate fried wheat flour cup that holds fresh bean sprouts, shredded turnip, carrots, and dried shrimp. The sauce is tangy and slightly sweet. It's meant to be eaten as a crispy bite with all components together.
Tips from diners
Order these fresh — they soften as they sit. Ask the kitchen if they're just fried.
A Peranakan comfort dish where chicken pieces and whole potatoes simmer in soy sauce until both are fork-tender. The sauce is glossy and thickened from the braising, sweetened with rock sugar to balance the umami. This version uses chicken instead of pork (available at Old China Café), but the technique and flavor profile are the same.
Tips from diners
This is a signature Peranakan dish — order it to understand the cuisine. The pork-free version is equally good.
A light, tangy Peranakan dish where fish fillet (usually snapper or barramundi) is poached in a sour broth made from tamarind, chilies, and aromatics. Okra and tomato add body and slight bitterness. It's a lighter option compared to coconut curries and showcases the souring agents that define Peranakan cooking.
Tips from diners
Lighter than the coconut-based curries and cleaner in flavor. A good option if you prefer tangy over rich.
Precious Old China is the sister location of the famous Old China Café on Jalan Balai Polis, located inside Central Market (Pasar Seni). Both are run by film producer Leonard Tee's team and serve authentic Baba Nyonya cuisine from the same kitchen recipes. The Central Market location skips the atmospheric 1930s guildhall and instead sits in a more casual market setting — but the food is identical: sambal petai, otak-otak, and laksa made from the same spice pastes. Notably, it's pork-free by design, accommodating Muslim diners while serving the broader Peranakan community.
Precious Old China is located inside Central Market, a tourist-friendly shopping destination. Parking is abundant, and there are other food stalls and shops to explore.
This is pork-free, making it accessible for Muslim travelers and diners. Same quality as Old China Café but without the pork option.
Casual market setting with table service. Good for eating alone or as a quick lunch stop while shopping.
Central Market is busy on weekends — the restaurant can feel crowded. Arrive before noon or after 2pm for a quieter experience.
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