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

Grilled Pork Chop is pounded into a thinner piece, allowing it to retain its juices after grilling. — Picture by Lee Khang Yi

By Lee Khang Yi

First Published: Friday, 16 Oct 2026 8:37 AM MYT

Last Modified: Friday, 16 Oct 2026 8:39 AM MYT

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 is great with alcohol or paired with rice as you get a mix of textures from the finely diced pork and pig’s ears mixed with the egg. — Picture by Lee Khang Yi

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). 

Salmon Mango Curry is kept warm in a small claypot; it has a thick curry with tangy mango pulp and a piece of salmon. — Picture by Lee Khang Yi

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.

Wild Pork Curry is a thick, spicy curry with tender pieces of pork. — Picture by Lee Khang Yi

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. 

Pork Leg Vindaloo Keluak has a hint of the ‘keluak’ paste and one needs to gnaw on the bones to get the meat and skin. — Picture by Lee Khang Yi

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.

Prawn and Pineapple Sambal is spicy and sweet, featuring bouncy small prawns and pineapple. — Picture by Lee Khang Yi

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. 

The neighbourhood no-frills joint (left) attracts a mix of families and solo diners. Look for the restaurant (right) a few doors away from Origin Cafe in Taman Mayang Jaya. — Pictures by Lee Khang Yi

Restoran Nancy Don Theseira Kitchen

98-7, Jalan SS26/9, 

Taman Mayang Jaya, 

Petaling Jaya

Open daily: 12pm to 12am.

Tel: 017-5701985

Facebook: @Nancy-Don-Theseira-Kitchen

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