Amidst Singapore’s vibrant culinary world, Peranakan cuisine or Nyonya cuisine is a must-try, with a unique combination of flavours that speak to the city’s history of rich cultural fusion. Let’s explore the flavourful wonders this cuisine brings and how you can enjoy it during your stay in the Garden City.

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Origins

Peranakan cuisine is a fusion of Chinese cooking techniques with Malay and Indonesian ingredients, which emerged during the 18th and 19th centuries. It was developed by the early Peranakans, the descendants of intermarriages between Chinese immigrants and the local Malay and Indonesian communities.

Signature Dishes

If you’re exploring Peranakan cuisine in Singapore for the first time, start with Nyonya Laksa, a fragrant coconut milk-based rice noodle soup. It is one of the most popular dishes enjoyed at City Hall restaurants in Singapore or when dining in notable hotels like Grand Park City Hall. Other dishes to try include Ayam Buah Keluak – an earthy chicken-based dish, and Kueh – colourful bite-sized dessert snacks

Defining Flavours

The Nyonya cuisine features a splendid balance of sour, sweet and spicy flavours used with traditional cooking methods. Popular ingredients include tofu, soy sauce and noodles from Chinese cuisine, and spices like turmeric, galangal and tamarind which are Malay and Indonesian flavours.

Tips for Home Cooking

If you’re thinking of bringing Peranakan cuisine to your kitchen, you’ll need to have its key ingredients like lemongrass, galangal, turmeric, belacan and kaffir lime leaves. You’ll also need to use techniques like slow braising and mortar-and-pestle grinding. If you’re new to the cuisine, it is always best to start with easy recipes.