Peranakan

Penang’s Peranakan cuisines — both Nyonya as well as Jawi Peranakan — are some of the earliest examples of cooking where different culinary cultures meet. They start influencing and counter-influencing each other until they’re all so braided, one simply can’t extricate the strands. Get to know more about the different Peranakans and their respective culinary styles.

From kueh pie tee to ayam buah keluak, here are some tips to ordering your Straits Chinese dishes with confidence

A family recipe and a signature at one MICHELIN star Candlenut, Malcolm Lee’s make-ahead beef rendang freezes well and tastes even better overnight.

The second generation owner of Bib Gourmand-rated Peranakan eatery, The Blue Ginger, wants to bring the brand beyond its charming shophouse location and into a shopping mall to reach a wider and younger audience.

Violet Oon, chef and co-owner of restaurant chain Violet Oon Singapore, shares her recipe for the rarely seen Peranakan braised duck dish.

Diners are immersed in the world of Peranakan cuisine, art and culture at this heritage restaurant.

Veteran chef Philip Chia transforms this Peranakan classic into a party-friendly canapé.

Peranakan cuisine is a tasty mélange of Chinese and Malay flavours. Tuck into this well-loved fusion cuisine with these six dishes from eateries in Thailand.

Marrying the best of Malaysian, Indonesian and Chinese cuisines, Nonya cooking is a tantalising mix of aromas, tang and spice.

At 22-years-old, one of Singapore's oldest Peranakan restaurants has seen the best and worst of times, including a cultural renaissance that marked a turning point.