The restaurant serves Straits Chinese or Baba Nyonya cuisine by Malaysian chef John Locke, 40, who hails from Malacca.

Locke, who is of Eurasian descent, has worked as a chef in Europe and even for Brunei royalty, can cook nine different types of cuisine including Western fare.

But at Precious, the emphasis is on traditional favourites of the Straits Chinese communities of Malacca and Penang.

Menu highlights include: Fish Head Curry, Mutton Curry, Devil Curry Chicken, Beef Rendang, Chicken Pong Teh, Beef Semour, Loofah in Laksa Gravy, Bittergourd Omelette, Lobak, Ju Hu Char (Shredded Cuttlefish & Turnip), Kerabu Okra, Fried Asam Prawns, Cincalok Chicken, Pomfret in Two Flavours, Seabass in Black Pepper Sauce, Itik Tim (Duck Soup) & Ginseng Soup.

Must-try: Precious Sambal Belacan (Spicy Shrimp Paste), Nyonya Laksa & Nasi Lemak.

Dessert: Bubur Cha-Cha & Sago Gula Melaka