A popular spot with tourists and locals alike, it was my second visit to Jonker 88. Well, technically 3rd, because the first day that we were in Melaka and I was craving for some solid chendol, they were sold out at like 5pm. Like my first visit 3 years ago, there was a queue for the ordering of food, even for breakfast!


Contrary to most restaurants, Jonker 88 had their food prepared on the spot at the front of the shop, with their signature chendol and laksa booths to the left and right of the shopfront respectively, while their kueh paiti, yong tau foo counters were inside the shop. Basically you would need to squeeze your way through to the inside in a 'bottleneck layout' to the more spacious interior.



Orders would need to be placed at the counters in person together with payment and with the brisk business and constant stream of customers, everything was expected to be self-service including collection of utensils, just like the gentleman in front of me in the queue. 

Upon collection of food, be ready to be greeted by an array of vintage collections and antiquarian displays.

Nyonya Asam Laksa
This is a sour, fish based soup noodles. Shredded pieces of fish are usually used such as kembung, selar or mackerel. Asam which in Malay meant tamarind explained the primary sour flavor in the stock used for this dish.


(+) Variation to the usual Asam Laksa with addition of dry beancurd nor hardboiled egg.
(+) The strong tamarind flavours infused into the stock was very stimulating and refreshing.
(+) Well balanced stock with a tinge of spiciness to the primary sourish stock.
(+) Big chunks of the fish and in general a very generous serving, value for money.
(+) Instead of the usual cheaper fish suggested above, tuna was used.
(+) Good choice of thick vermicelli noodles which was harder to absorb the stock, allowing you to have a varied mouthfeel of tastes for the plain noodles would help to dissipitate the strong flavours from the stock.
Finely sliced turnips with toppings such as crushed roasted peanut bits or shrimps and the likes, it was presented in a little flour cup deep fried to a golden brown crisp, well ideally.



(+) Offered in a mixed combination of vegetarian and seafood and sold in 6s.
(+) Very fresh ingredients were used in each, be it shrimps, crab meat sticks, egg bits.
(+) The dash of chili sauce was very spicy and strong with zesty lime aftertaste.
(+) The flour cup was very crispy and thin fried to the perfect golden delicious benchmark.
(+) Non-greasy and we would have ordered another serving if stomach space permitted.
(+) The sliced turnips were slow-cooked to a flavoursome and fragrant burst.

(-) Consume it upon ordering, else the flavoursome juices from the sliced turnips might seep out and result in a soggy flour cup.



(+) The gula melaka on the chendol was good, well balanced with santan (coconut milk).
(+) Sweet and very rich in santan.

(-) The serving of the condiments (sweetcorn, red bean, attap seeds, crushed peanuts etc) was relatively small, so I certainly felt that it was overrated.
(-) Was hard not to compare with my previous visit (since it took us quite a bit of effort to travel to Melaka to taste), so definitely the reduced serving of gula melaka put me off.

Did not try the durian chendol nor ABC this time round, so could not comment on those.

I was particularly intrigued by the effort devoted by Jonker 88 in decorating the interior of the restaurant. Chinese oldies such as the 70s music was played while we were enjoying our breakfast. Coupled with the interior design, it was certainly a very fulfilling dining experience.