Top Hat @ Stonor
September 20, 2004
Recently relocated, Top Hat now occupies the bungalow that once was Wa-Raku.
Our first impression of the new premises was wholly positive. This place is classy and intimate without being claustrophobic or intimidating.
Top hats with chilli sauce. These can't match up to my boyhood memories of homemade "pie tee" in Malacca, but they were still a crunchy pleasure, overflowing with veggies.
Chef's Signature Oxtail Stew. Tender meat in rich, dark gravy. What more could we ask for?
Nasi Kemuli with prawn & pineapple curry, mackerel sambal, ayam pongteh, panjeri terung, Nyonya veggies and blanched lady fingers. The dizzying array of side platters accentuated this restaurant's forte eating here feels like feasting at the home of someone who proudly plans the menu and lovingly cooks every dish.