Little Nyonya Singapore Restaurant

Little Nyonya is popular Malaysian Chinese restaurant situated in Warrigal Square. Traditional Chinese decorations, extended Malaysian cuisines selections and reasonable pricing have made this a Tomcat family fav for many years. We recently visited for weekday yum cha and order an array of dishes to share.



Dried stir fried beef ho fan: with marinated beef strips, bean sprouts, garlic chives, onion and flat rice ho fan with a touch of white sesame. The well stir fried plate of goodies presents fragrant beef, onion and rice noodle scent. A taste and I was overwhelmed by the strong “wok qi”, tender meat texture and the ho fan’s semi burnt taste. Balance of flavour was near perfect with the sweetness of the onion as an added bonus. This dish in on the oily side but hey you gotta live a little once in a while. 4/5

Steamed rice sheet rolls with fresh prawns: comes in three large rice sheet rolls drizzled with warm sweet soy. The rice sheet was semi sticky and delicate in texture with large flavourful prawns inside. As a combination it creates a satisfyingly meaty mouthfeel with an overall sweet flavour. 4/5

Prawn dumplings: serving of 4pc contains cuts of fresh prawns, chopped bamboo shoots and pork fat all held together by a transparent wheat starch dumpling skin. A bite reveals strong prawn scent with crunchy texture and hints of bamboo shoot taste. Seasoning was on the mild side which is idea to bring out the beautiful fresh prawn taste. My yum cha fav that’s for sure. 4/5

Chicken feet with black bean sauce: is another popular yum cha dish. What looks like a simple dish involves complex five step process: fine cleaning, flash boiling, deep frying, soaking and final braising. The end result is a strongly flavoured dish with tender soft texture. The chicken feet served here, soaked up the soy based sauce well and retained the chicken skin taste. Tender bone joins within the chicken feet add an interesting crunch. Seasoning on the other hand was too much on the salty side to my liking. 3/5

Fish roe pork siumai: contains coarsely grounded pork, rehydrated Chinese mushrooms, chopped prawns and fish roe all held together via egg based dumpling like skin. The 4pc serving presents strong porky and Chinese mushroom taste with a single piece of prawn to add in some crunchy texture. The outer skin on the other hand was on the chewy and dry side. 3.5/5

Steamed rice sheets with Chinese veggies: comes in more generous five large rice sheet rolls with green steamed Chinese veggies. The delicate rice flavours, soft juicy veggies and the beautifully seasoned sweet soy sauce made this the stand out dish for this meal. Bravo! 4.5/5

Black pepper beef rib: cut to bite size with ginger and chillies to garnish. The pre-marinated meat was chewy but well-seasoned with a satisfying black pepper flavour hit. If only the meat was more tender. 3/5

Yeong Chau fried rice: prawns, BBQ pork, Chinese sausage, egg and scallions. The dish presents strong “wok qi” with each grain of jasmine rice separated from each other (try doing that at home). The sweetness of the Chinese sauage, well-made BBQ pork and the intensely fragrant rice made this a favourite for both young and old. 4/5 

Service: for a weekday lunch was ok at best. Several follow ups for tea refills were made and one of the dish was delivered 40min into the meal. 3.5/5

Overall Rating: 3.5/5

Hint: their $9.90 weekday lunch specials presents excellent value for money and average 3.5/5. Combination ho fan, hainan chicken rice & HK style BBQ duck comes highly recommended.