Come to Nancy Don Theseira Kitchen in Taman Mayang Jaya for Western food and home-cooked Melaka Portuguese curries

Nancy Don Theseira Kitchen, run by Don Daniel Theseira of Uncle Don's fame, is a no-frills dining establishment in Taman Mayang Jaya, offering a unique blend of Melaka Portuguese curries and Western dishes.

Despite fierce local competition, the restaurant shines with distinctive offerings like Grilled Pork Chop, Salmon Mango Curry, and Wild Pork Curry.

The menu is complemented by diverse options, ranging from classic Western fare to Melakan specialties, appealing to families and football fans alike.

Open daily, it's a neighborhood spot for hearty meals and casual gatherings.

PETALING JAYA, Oct 16 — The name Nancy Don Theseira Kitchen might not be familiar to diners.

Behind the scenes though is Don Daniel Theseira, better known for his previous business venture, Uncle Don’s.

Forty years in the F&B industry is nothing to sneeze at and Theseira flexes his muscles at his own no frills venture that opened in the quieter Taman Mayang Jaya.

He needs all that experience because the area is peppered with so many Western food eateries that a diner can hop around to find something to suit his/her wallet.

The secret weapon here is their array of Melaka Portuguese curries with a stray Filipino Sisig.

Their Western food isn’t the run-of-the-mill items either.

Take the Grilled Pork Chop (RM17.80), for example.

It’s a notoriously difficult item that I often avoid because it’s frequently dry or tasteless, making me prefer staking my chances on something safer like Chicken Chop.

Their approach is very chef-like: pounding it to a thinner piece. Less time on the grill means it retains a juicy texture.

For those worried about being shortchanged when it comes to the portion size, this isn’t the case; you’ll shudder if you’ve ever tried chewing a thick, stringy, dry pork chop that sticks to your teeth.

Another layer of sauce is brushed on top of the grilled meat giving it a light flavour. Black pepper sauce is available should you wish for a stronger taste.

Commercial French fries also win, as they are cooked to a golden perfection.

Fries and a juicy pork chop are a recipe for a clean plate.

Sisig (RM18.80) was a new one for me since I have never eaten it before.

You can’t say no to finely diced pork with a little crunch from pig ear cartilage combined with a freshly cracked egg on a hotplate.

There’s a touch of zing from the calamansi lime and a smidgeon of spiciness from finely chopped red chillies.

I also spotted some stray strands of carrots and diced greens for health.

What interested me most were their curries. Portions are sized more for solo diners and meant to be eaten with rice.

It turns out there are clear winners that run out quickly, like the Wild Pork Curry (RM18.80) and Pork Leg Vindaloo Keluak (RM19.80).

I ended up with a Salmon Mango Curry (RM30.80) served in a hot claypot with rice, a fried egg, lettuce, cucumber and fish crackers.

The thick curry has tangy, spicy hints, and the soft mango pulp pairs well with rice.

Wild Pork Curry is spicy on the tongue with a thick curry mixed with tender pieces of pork including a stray pork belly slice.

Pork Leg Vindaloo Keluak may look watery but the collagen in the pork leg turns into wobbly jelly after a night in the chiller.

The keluak flavour is definitely present but remains in the background behind the mild spiciness.

This one is more for those who like gnawing on bones to get to the skin and meat clinging to the pieces.

Pineapple Prawn Sambal (RM18.80) is mildly spicy with small, bouncy prawns, mixed with a touch of sweetness from the pineapple.

Other choices include Pong Teh, a Melakan classic with soybean paste, the fiery Devil Chicken Curry, Rendang (pork or chicken) and even Asam Pedas Fish, a favourite for those who live in Melaka.

There’s nothing fancy here; it’s just a neighbourhood place for families to get a good Western meal, sharing Bacon Nachos while they wait for pizza, a burger, or their choice of pasta or grilled meat.

Alternatively, one can relax and wind down with munchies like fried luncheon meat, pigs in a blanket (sausages enrobed with bacon), or just chicken wings.

Judging from the wall display, those who pledge their loyalty to the Liverpool football team will find another fan here.

Restoran Nancy Don Theseira Kitchen

Open daily: 12pm to 12am.

Facebook: @Nancy-Don-Theseira-Kitchen

* This is an independent review where the writer paid for the meal.

* Follow us on Instagram @eatdrinkmm for more food gems.

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Nancy Don Theseira Kitchen 由 Uncle Don's 的 Don Daniel Theseira 经营，是一家位于 Taman Mayang Jaya 的朴实无华的餐厅，提供马六甲葡萄牙咖喱和西式菜肴的独特融合。

尽管当地竞争激烈，但这家餐厅凭借烤猪排、三文鱼芒果咖喱和野猪肉咖喱等特色菜肴脱颖而出。

菜单上的菜品种类丰富，从经典的西式菜肴到马六甲特色菜，既能满足家庭用餐的需求，也能吸引足球迷。

每日营业，是附近居民享用丰盛餐点和休闲聚会的好去处。

八打灵再也，10月16日讯——对于食客来说，Nancy Don Theseira Kitchen 这个名字可能并不熟悉。

幕后推手是唐·丹尼尔·塞塞拉，他更为人熟知的是他之前的商业项目“唐叔叔”。

在餐饮业摸爬滚打了四十年可不是件容易的事，Theseira 在他位于较为安静的 Taman Mayang Jaya 的自家朴素餐厅里大显身手。

他需要所有这些经验，因为该地区遍布着许多西式餐馆，食客可以四处逛逛，找到适合自己钱包的食物。

这里的秘密武器是他们种类繁多的马六甲葡萄牙咖喱，以及一道别具特色的菲律宾烤肉（Sisig）。

他们的西餐也不是普通的西餐。

以烤猪排（RM17.80）为例。

这是一道出了名的难做的食物，我经常避免食用，因为它经常又干又没味道，所以我宁愿选择像鸡排这样更稳妥的食物。

他们的做法很像厨师：把肉捶打成薄片。这样烤的时间更短，肉质就能保持多汁。

对于那些担心份量不够的人来说，情况并非如此；如果你曾经尝试过咀嚼一块又厚又干又柴、粘牙的猪排，你一定会感到不寒而栗。

烤肉表面再刷上一层酱汁，使其味道清淡。如果您喜欢更浓郁的口味，我们还提供黑胡椒酱。

市售炸薯条也胜出，因为它们炸至金黄酥脆。

薯条配上鲜嫩多汁的猪排，绝对能把盘子吃得干干净净。

Sisig（18.80 马币）对我来说是全新的，因为我以前从未吃过。

你无法拒绝在热铁板上享用的这道菜：切成细丁的猪肉，搭配略带脆感的猪耳软骨，再配上一个新鲜打好的鸡蛋。

青柠带来一丝清爽，切碎的红辣椒带来一丝辛辣。

我还发现了一些零星的胡萝卜丝和切碎的蔬菜，据说对健康有益。

最吸引我的是他们的咖喱。份量比较小，适合单人用餐，而且要配米饭吃。

事实证明，有些菜品非常受欢迎，很快就会售罄，例如野猪肉咖喱（RM18.80）和猪腿咖喱（RM19.80）。

最后我点了一份三文鱼芒果咖喱（RM30.80），装在热腾腾的砂锅里，配米饭、煎蛋、生菜、黄瓜和鱼片。

浓稠的咖喱带有酸辣味，软糯的芒果果肉与米饭搭配食用味道极佳。

野猪肉咖喱入口辛辣，浓稠的咖喱中混合着鲜嫩的猪肉块，其中还夹杂着一片零星的五花肉。

猪腿咖喱鸡块看起来可能水汪汪的，但猪腿中的胶原蛋白在冷藏一夜后会变成颤巍巍的果冻。

黑果的味道确实存在，但被淡淡的辣味掩盖了。

这款更适合那些喜欢啃骨头，吃掉骨头上残留的皮和肉的人。

菠萝虾仁叁巴（RM18.80）味道微辣，虾仁小而有弹性，并带有菠萝的淡淡甜味。

其他选择包括马六甲经典美食娘惹奶茶（用豆酱制成）、辛辣的魔鬼鸡咖喱、仁当（猪肉或鸡肉）以及马六甲居民最爱的亚参鱼。

这里没有什么花哨的东西；它只是一个邻里餐厅，供家庭享用美味的西餐，在等待披萨、汉堡或他们选择的意大利面或烤肉时，可以一起分享培根玉米片。

或者，也可以放松一下，吃些小吃，比如炸午餐肉、培根卷香肠（香肠裹上培根）或者鸡翅。

从墙上的展示来看，那些声称自己是利物浦足球队球迷的人会在这里找到另一位球迷。

南希·唐·塞塞拉餐厅厨房

每日营业时间：中午12点至凌晨12点。

Facebook：@Nancy-Don-Theseira-Kitchen

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