Ayam Pongteh (Chicken Pongteh) is a chicken and potato stew with a unique blend of Malay and Chinese flavors.

This stir fried Singaporean noodle dish is delicious, tangy, sweet and a little spicy. Can be made dry or with some gravy.

Nyonya style fried pomfret with sweet and sour onion and chilli sauce

Peranakan style grilled glutinous rice dumplings with coconut and prawn fillings

Malaysian ayam tempra – chicken braised in onion and soy sauce, brighten with calamansi juice.

Nonya Laksa – a creamy, mildly spicy, fragrant Peranakan noodle dish. Although laborious, the final product is guaranteed to impress!

Nyonya dry mee siam stir-fried with dried shrimp and tamarind paste, served with hardboiled eggs, fried beancurds and prawns.

Sekba Babi – Indonesian Chinese Peranakan pork stew, with tofu, mustard greens, hard boiled eggs, and potatoes.

Rich seafood curry with spicy and sour flavour cooked in coconut milk

Homemade Peranakan kueh dadar, with sweet coconut fillings rolled up in pandan pancakes

Pandan chiffon cake layered with delicious and fragrant eggless pandan kaya filling, decorated with summer flowers!

Learn how make the Kuih Pie Tee/Top Hat shell with and without the brim.

Green crepes & ranunculi

Ayam Buah Keluak s a distinctive Peranakan dish combining chicken with Buah Keluak to produce a rich sauce which is sweet, spicy and sour.

Otak-Otak a fragrant banana-leaf parcels of spicy fish mousse gently steam-cooked to perfection

A vegetarian version of the famous Singaporean and Malaysian street food. Curry Laksa is a spicy and filling coconut milk based noodle soup.

Talam Serimuka Telang, a glutinous rice layer topped with flavoured egg custard on top. Firm, smooth, very coconut-y and creamy.