Tastes of Asia
Step back in time
Peranakans are locally born immigrant Chinese. They are an interesting group of people in the sense that they do not conform to the standard Chinese culture. From religion to architecture to food, Peranakans are an examplary mish mash of Chinese, Malay and European cultures. Their food is considered the first fusion cuisine. Peranakans keep not only money but recipes in their safes at home! Food Recipes are the pride of every Peranakan. Learn the secrets to Nonya's kitchen with Chef Lionel Chee, one of Singapore's earliest Hokkien families. Chef Lionel is the former Chef of Casa Bom Vento Restaurant which ran for 20 years, having served local dignitaries, including the past four Singapore presidents, the Prime Minister and ministers and foreign dignitaries like former head of EU states. The restaurant made the top 6% of restuarants in Singapore according to Tripadvisor.
Class 1 - Peranakan 101
Pickles - Essential component
Basic Sambals - No chilli, no Peranakan cuisine!
Ayam Pongtey - Nonya Chicken & Potato Stew
Sayor Lodeh - Curried Vegetables in Coconut Broth
Goreng Pisang with Kaya & coconut cream - Banana Fritters
Kachang Botol Salad - Wing Bean Salad
Kiam Chye Ark - Salted Vegetable Duck Soup
Chicken Curry Lemak - Original Chicken Curry
Chap Chye - Braised Mixed Vegetables
Kuih Bong Kong - Rice Flour Cake with Melted Palm Sugar
Salt Fish Belimbeng with Mustard Seed - A Forgotten Entree
Buah Keluak - Black Nut Curry with sauce that sticks to your spoon!
Sambal Prawns with Petai - Spicy Prawns with Bitter Beans
Chincalok Omelette - Fermented Strimp Omelette
Beef Rendang - a Classic!
Class 4 - Street Food
Laksa - Curried Coconut Noodle Soup DIsh made from Scratch
Otah Otah - Spicy Steamed Parcel of Minced Fish, Wrapped in Banana Leaves
Mee Siam - Local Asam Sour & Sweet Vermicelli
Bubo Cha Cha - Sweet Potato Medley & Yam Cooked in Coconut Milk
You are welcome to attend just ONE class @ $150. To do so, please apply
as the coupon code in the Checkout page.
Sat 21 Apr 2018
Sat 28 Apr 2018
2.30pm - 5.30pm
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