Are you in love with those famous chicken rice balls from Melaka? Or getting all curious with what is the chicken rice ball? Apparently this local delicacy is one that speaks so loud and clear for the culture of the Hainan people namely the Li people. All the way in China, we often refer to them as the Hainanese because they are the Chinese from the southern island province of Hainan. How did the delicacy ended up in the Malaya?

It started from when the Hainanese migrated from the Hainan province in China to Malaysia (known as the Malaya then) and Singapore. It is easily well said that when in Malaysia, please have the Hainanese chicken rice. But when in Melaka, have one of those Hainanese chicken rice balls. Here, chicken rice is served as rice balls. This is one of the early version of dish where it had the rice compacted into golf ball sized orbs and not any difference from the usual chicken rice, would be served with chili condiment and chicken. Preserving the culture and partially evolved with the influence of the local culture and economy revolution, this dish is now considered as a delicacy with so much joy to relish. Not to mention how it would be attractive to children with their fun shape.Chicken rice is always served with steam or roasted chicken, but the authentic Hainanese chicken rice would be served with Wenchang chichen . And influenced by local culture and preference palates, chicken liver, heart and gizzards are also available.Some claimed that the reason why it was served as such is to keep the rice warm till meal time. A pioneer seller told me it was to enable simpler portability for labourers and workers as during the olden time most were striving to survive and they have to work really hard. No time for lunch break or tea break back then, only eating quickly for the energy you needed for the rest of the day. That is also why the dish is made as such so rice would have an immense flavour and even more with the chili sauce. Of course it was sized like the tennis ball instead of the current golf ball. This came from the history of the Hoe Kee Chicken rice in Melaka whereby selling chicken rice ball also contributed to the name of the street, Ji Chang Jie – ‘chicken market street’ aka Jonker street.. Somewhere in Singapore called the Jalan Besar, you would still find this authentic sized rice balls. I look forward to tasting the flavour of the rice.

Hoe Kee is up till today still dominating the chicken rice ball businesses in Jonker Street and ever more with the beautiful preservation of the heritage building. Of course there are many which I wouldn’t call them the imposters, but those are definitely not as good as the Hoe Kee. But then again, this can be rather subjective as palate is rather distinguishably varying individually. However, the place is always packed and fully seated with people both local and tourists.

This time around, we have the Heng Hainanese Chicken rice which is located in Melaka Raya. They are the second generation of the Hoe Kee and preserving the family recipe of what determines the perfect chicken rice- the rice and the chili, you get the same taste at a better dining atmosphere. No need to line up and easy car parking here.On top of being gloriously shaped and how they are supposed to taste, the rich flavour of the rice came from those fully infused with ginger and garlic, and of course, chicken fragrance from the grains that have been pre-fried in chicken fat and then cooked in chicken broth.The balls themselves still manages to maintain a slender grainy texture but yet soft enough to swallow effortlessly.Instead of the white chicken, alternately roasted chicken is another local favourite. Also serving in the restaurant is the Asam Fish and Black Bean Soup which is refillable.The soup would promise satisfaction to the meal and not to mention how you get all nourishment and goodness from the black bean soup which would take a long time if to be boiled at home.Remember, if you only have one day in Melaka then this is a must have for you don’t find this anywhere else.

It is not difficult to see that I have been spending quite a lot of time hopping around Melaka town for good food. When passing by the Nadeje cafe in Mahkota Parade, I couldn't resist entering and ordering a slice or two. I recently learnt that the mille crepe cakes now comes with option of alcohol and non alcoholic. Curiously, I had to order the same that I had not too long ago just to compare and see the difference of the addition of alcohol and the ones without the alcohol in it. It turns out, the flavour was really similar and close to the ones in my few days old memory. I guess this is inaccurate to summarize or conclude which is better, and that a more accurate and precise review is to get both slices of the same flavoured, one with alcohol and one without to make better comparisons. Fear not and leave this to me while I would update when I am done with that. For now, I tried the rose tea which is one of the best flower tea I have had in a few months timeThe outlet is designed in such with chic lounges which is will be really comfortable by night.

When visiting Melaka, food is always something on top of the list when travelling in the city. Alas, the best is hidden at various corners all over Melaka. If you have only a few days to eat it all, you’ve got to go with the ones within a close proximate from one another. That way, you’ll get to savour all the good local food.San Shu Gong is this awesome local delicacy shop where you get everything you’ll ever hunt for in Melaka. There are dodol, pineapple tarts, biscuits, and confectionery as well as some fancy caffeine and non caffeine beverages that is revolutionised for the younger generation as well as fellow tourists. But the Cendol would be something so conveniently commercialised for fellow tourists. To be very honest, the local natives would hardly have cendol at this place but they make it so tourist friendly at location so geographically strategic it is difficult to pass on them.The two storey building is right at the junction of the famous Jonker Street it would be rather difficult to not see them.A lot of the time, it is packed with tourists that are busy shopping for gifts. The assorted confectionery makes perfect souvenirs. The cendol counter on the other hand is usually filled with lots of students most of the time.I guess the design, and packaging as well as the marketing has vouched their popularity and thus ranking them at number 75 out of 192 restuarants in Melaka on the Tripadvisor . Not to mention the beautiful view within and around the building.The famous Durian cendolhere is not easily found anywhere else and therefore is like a bonus for the durian lovers. So instead of the usual cendol, imagine a mix of durian in it.The cendol is refreshingly delicious especially on one of those hot days. With fresh coconut milk and gula melaka, the cendol is absolutely stunning with awesome mix of texture from the ingredients in the cendol.

Melaka is blessed with so much good food. So good to those extend where walking into anyone of the restaurants, café or hawker center would lead you to some new discoveries in food. It is almost like the language of food speaks everywhere in Melaka itself. Assorted dishes to go with white rice but the deep fried chicken and fish are the popular ones. During lunch hour, many would drop by for quick lunch. And the fish is most popular. Crispy on the outside and succulent juicy on the inside.

The Restoran Taj did not serve anything too fancy but I suppose it was good enough to actually cater for patrons in this neighbourhood. Parking bay is no problem here at this area but take note that Melaka town runs with the cupon system. So never forget to scratch your parking cupon whenever parked in any of these parking bays. The deep fried fishes may looked the same but some are spicy and some not. This one is slightly spicy. I like it alot and best to have this when served hot.