Nonya Food Sampling

Total Page:16

File Type:pdf, Size:1020Kb

Nonya Food Sampling PERANAKAN & U (Duration: 3.0 hours) @ S$130.00 per Guest OPERATIONS: Weekday Morning or Afternoon @ S$56.00 per Guest SurchargeSurcharge for Spanish Guidefor Foreign Guide (except public holidays and weekends), @ S$60.00 per Guests Minimum 4 guests, Maximum 20 guests @ S$30.00 per Guests Get acquainted with a unique culture of Straits-born Chinese – the Peranakans. Descendants of Chinese immigrants who came to Singapore in the 17th century and married local women. The Peranakan culture, a hybrid southeast Asian culture of Chinese, Malay and Indian influences, also has esoteric Portuguese, Dutch and Indonesian traces. Experience the Peranakans’ way of life through their food, language and fashion; a rich heritage preserved from the 17th century to this very day. PERANAKAN & U Blair Road • Colourful, well preserved 1920s Chinese shophouses in the Outram Park area • Unique facades painted in baby blues, mint greens & turquoise hues • French style windows and shutters alongside floral plaster friezes • Originally the homes of wealthy Peranakan, these residences are mostly preserved with original features Wall Mural • A small section of Everton Road has become memory lane • Lifelike images of Singapore's past are the work of Mr Yip Yew Chong, 46, who walked along that same road every day for about 20 years • “An amah, or housemaid, hand washes her kebayas and sarongs in a metal tub” • “Around the corner, a boy reads an Old Master Q comic while drinking Green Spot, as another gets an old-school haircut” • “Coffee in a Milkmaid can " hangs" from a pipe” PERANAKAN & U Peranakan Tiles • Heritage Peranakan Wall Tiles are more than 100 years old • These were painstaking salvaged from old Singapore shop-houses which were torn down in the late 70s & 80s • Visit showroom and tile producer that is able to customize any Peranakan design for decorative purposes Peranakan Home • Visit a local home to have an insight into how the middle-class in Singapore lives. • Which is like a mini museum with artefacts of Peranakan and Chinese antiques. Nonya Food Sampling • Nonya Kuehs are common snacks of Peranakan cuisine • The terminology is actually a general description for bite-size nibbles PERANAKAN & U TOUR CONTENT • Get acquainted with a unique culture of Straits-born Chinese • Experience the Peranakans’ way of life through their architecture, food and fashion; a rich heritage preserved from the 17th century to this very day • Peranakan tiles appreciation • Visit a Peranakan home • Nonya snacks sampling • Private touring with personalised English speaking guide IMPORTANT NOTES • Advance booking is recommended • Foreign speaking guide available at a surcharge of S$30.00 nett per guest (minimum 4 guests) • Tour Duration includes travelling time, pick-up and drop-off time • Depending on traffic condition, duration of tour may vary • Prices are in Singapore Dollars inclusive of prevailing government taxes • No refund for cancellation less than 72 hours prior to tour date All rates are indicative and subject to change upon availability/confirmation Tour content is correct at the time of printing and may subject to changes if situation warrants.
Recommended publications
  • The Above Prices Are Subject to 21% Government Tax and Service Charge Dining Temptations of Hotel Tugu Lombok
    The above prices are subject to 21% government tax and service charge Dining Temptations of Hotel Tugu Lombok ZÜtÇw e|}áààtyxÄ Dutch Colonialism-era Smorgasbord Tugu’s Traditional Grand Rijsttafel (Rice Table) portrays the sumptuous society feast that used to be celebrated by the Dutch plantation lords when they hosted their honorable guests during the Colonial years. Only with the freshest, most exotic ingredients prepared according to traditional recipes that were told from mouth to mouth, the Grand Rijsttafel is a show-off display of the richness of spices that grew naturally in Indonesia, as seen from the many different palates which were all brought together to make a one elaborate Rijsttafel dish. Traditionally each dish (Perkedel Udang Windu -Stuffed Prawn with Potato Fritter-, Rendang Pariaman -Stew Beef in Coconut Milk-, Kare Ayam -Chicken Curry-, Soto Ayam Madura - Madurese Turmeric Chicken Soup) that contributes to the Rijsttafel is served by one waiter, adding up to an impressive total of twelve waiters who, led by the head-waiter, line up and serve their part extravagantly upon the eyes of each guest.Rijstaffel can also be served ready on table or by buffet service without compromising its lavishness. For its exquisite colors, delicious complex combination of dishes and luxurious service, the Dutch landlords who lived in Indonesia during that period had made it a symbol of success in the society. Rijsttafel Idr 500.000++ per person Grand Rijsttafel idr 650.000++ per person (served by 12 waiters) The above prices are subject
    [Show full text]
  • List of Asian Cuisines
    List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert.
    [Show full text]
  • The Role of Authenticity in Food Tourism Development in Two Historic Cities in Malaysia a Comparative Case Study Between George Town, Penang and Ipoh, Perak
    THE ROLE OF AUTHENTICITY IN FOOD TOURISM DEVELOPMENT IN TWO HISTORIC CITIES IN MALAYSIA A COMPARATIVE CASE STUDY BETWEEN GEORGE TOWN, PENANG AND IPOH, PERAK MASTER THESIS BY ANNE PLADDET 2 Master thesis for the Master Leisure, Tourism and Environment Thesis code: GEO-80436 Author: Johanne Marrigje Pladdet Student number: 900307654090 Contact: [email protected] Supervisor: dr. Arjaan Pellis Examiner: Prof. dr. René van der Duim Wageningen University and Research Department of Environmental Sciences Cultural Geography Chair Group August 2019 Disclaimer: This thesis is a student report produced as part of the Master Program Leisure, Tourism and Environment. It is not an official publication and the content does not represent an official position of Wageningen University and Research. 3 ACKNOWLEDGEMENTS The journey of this master thesis started a long time ago, to be precise in March 2015. It has been a journey that I have enjoyed and hated at the same time, but after all I’m grateful for the whole journey because it taught me a lot about academics, food tourism in Malaysia and myself. Due to various reasons it has taken me a long time to finalize this thesis, therefore I’m really happy to be able to finally end this journey and see what is next for me after graduating from the master Leisure, Tourism and Environment at Wageningen University and Research. I would like to thank a few people who played a major role in finalizing this thesis. First, I would like to thank my two supervisors. In 2015 I started this project with dr. Meghann Ormond as my supervisor.
    [Show full text]
  • Does Multicultural Indonesia Include Its Ethnic Chinese? 257
    256 WacanaWacana Vol. 13Vol. No. 13 2 No. (October 2 (October 2011): 2011) 256—278 DEWI ANGGRAENI, Does multicultural Indonesia include its ethnic Chinese? 257 Does multicultural Indonesia include its ethnic Chinese? DEWI ANGGRAENI Abstract Multiculturalism in Indonesia is predominantly concerned with various regional cultures in the country, which continue to exist, and in some cases, to develop and progress. These cultures meet and interact in the context of a unitary national, Indonesian culture. There are however people who or whose ancestors originate from outside Indonesia, the major ones being Chinese and Arabs. They brought with them the cultures and mores of their lands of origin and to varying degrees integrated them into those of the places they adopted as homes. This article discusses how the Chinese who opted for Indonesian citizenship and nationality, fared and fare in Indonesia’s multicultural society, what problems slowed them in their path, and what lies behind these problems. Keywords Multicultural, cultural plurality, ethnic Chinese, peranakan, indigenous, migration, nationalism, VOC, New Order, Muslim, Confucianism, ancestry, Cheng Ho, pecinan, Chinese captaincy. What is multiculturalism? In Australia, the United States, and Canada, the media started to use the term multiculturalism from the late 1960s to the early 1970s to describe the nature of the society in their respective countries. It is worth noting that Australia, the United States and Canada have been immigrant-receiving nations where immigrants have had a very significant role in nation building and in economic growth. WorldQ.com explains the concept well and defines multiculturalism or DEWI ANGGRAENI is a writer of fiction and non-fiction.
    [Show full text]
  • Historical and Contemporary Perspectives of the Nyonya Food Culture in Malaysia
    J Ethn Foods 3 (2016) 93e106 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Historical and contemporary perspectives of the Nyonya food culture in Malaysia * Chien Y. Ng, Shahrim Ab. Karim Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), UPM Serdang, Selangor, Malaysia article info abstract Article history: Nyonya cuisine echoes the cultural identity of the Peranakans, who are both Chinese and localized. Received 18 February 2016 Despite the fact that the food is much localized, its symbolism remains traditionally Chinese. This paper Received in revised form explores the history, ingredients, and cooking methods crucial in the production of the cuisine, the types 23 April 2016 of food served for daily consumption, festivities and ancestral worships, as well as their Chinese sym- Accepted 2 May 2016 bolism. Furthermore, this paper also discusses factors that contributed to the obscurity of the culture and Available online 14 May 2016 the cuisine after the Second World War. Lastly, the revival of the culture through the immense interest in its cuisine, especially from the 1980s, and the extent of globalization of this cuisine are also examined. Keywords: fi Chinese symbolism Findings reported are expected to highlight the signi cance of Nyonya cuisine in Malaysia in the past and globalization the present. Nyonya cuisine © 2016, Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the Peranakans CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). revival 1.
    [Show full text]
  • The Peranakan Culinary Journey an INTRODUCTION to PERANAKAN CUISINE
    as renowned for its peranakan cuisine as it is for its historical attractions, a visit to malacca would be incomplete without sampling the city’s plethora of ambrosial culinary offerings. History, Culture & Cuisine & Culture History, The Peranakan Culinary Journey AN INTRODUCTION TO PERANAKAN CUISINE In the 15th century, the Princess Hang Li Po of China arrived in Malacca to be wed to Sultan Mansur Shah. Their union was the beginning of many inter-marriages between the Chinese men from her entourage to the beautiful local Malay women. Descendents of these unions later became known as the ‘Peranakan’ people. This unique blending of cultures meant a melding of the best of Chinese cooking techniques and the Malay use of spice and herbs, creating one of South East Asia’s most original and exotic cuisines. The complexities of Peranakan dishes meant hours of painstaking preparation in the olden days, when women would gather in the kitchen just after dawn to work on the midday meal, making it a ritual not just for cooking but also for bonding. Spices were to be roasted then pounded with plump chillies, galangal and shallots into smooth pastes, lemongrass bruised, lime leaves sliced into thin, hair-fine shreds. These days modern appliances make Peranakan cooking far easier, without compromising on taste. THE PERANAKAN CULINARY JOURNEY Delve into the intricacies of authentic Peranakan cuisine with a cooking class hosted by our Peranakan Master Chef. Experience an introduction to the aromatic ingredients contributing to each speciality, followed by a lesson that will give you insight into the history of each exquisite dish, leaving you with a satiated belly and classic recipes to take home with you.
    [Show full text]
  • Multinational Food Heritage in Malaysia: Case of Penang According to Japan Foundation Grant for Field Research on Heritage Touri
    Multinational Food Heritage in Malaysia: Case of Penang According to Japan Foundation Grant for Field Research on Heritage Tourism program which was held on the 14th - 18th September 2017 in Penang, we had a chance to visit Penang and field research under the theme of Food Heritage. As we are students of Chiangmai University, we choose to study about food in Penang which are Malay food, Peranakan food, Indian food and western food. Image 1: the map of Malaysia (http://www.abeereducation.com/why-malaysia) Malaysia is a Southeast Asian country with 330,803 km2 total area (Wikipedia, “Malaysia”). From image 1, it can see that Malaysia consists of two main parts: Peninsular Malaysia and East Malaysia. Peninsular Malaysia is the main land of Malaysia. It is bordered by Thailand at the North and Singapore at the south and it shares maritime borders with Thailand, Singapore, Vietnam, and Indonesia. East Malaysia locates on Borneo Island, so sometimes it is called Malaysian Borneo. East Malaysia is bordered by Indonesia and Brunei and it shares maritime borders with Indonesia, Brunei, Philippines, and Vietnam. Sabah and Sarawak, the two largest states are in East Malaysia. Eventhough Peninsular Malaysia is 40% of the total country area, it is regared as the main land of Malaysia (Thomas Leinbach). It is the location of the capital city, Kuala Lumpur and Putrajaya which is the seat of the federal government. Malaysia is a multi–ethnic, multicultural, and multilingual country because of coexistence of various ethnic groups in the country. There are four main ethnic groups of people in Malaysia: Malay, Chinese, indigenous and Indian.
    [Show full text]
  • Asiasociety 040417 Spring Lunch Menu Spring
    LUNCH Garden Court Cafe MENU DIM SUM SMALL PLATES ENTRÉES DESSERTS 14 RASPBERRY COTTON 12 SHRIMP DUMPLINGS STEAMED EDAMAME 8 SAMBAL SALMON 26 black vinegar-soy dipping sauce furikake salt ***red chili, kaffir lime leaf, belachan SOFT JAPANESE vegan, gluten-free served with sauteed spring vegetables, jasmine rice CHEESECAKE PORK SIU MAI 14 black vinegar-soy dipping sauce GARDEN COURT SALAD 14 hand-sheared greens, radish, "YEYE" WHITE COCONUT 20 GREEN TEA & DARK 12 VEGETABLE DUMPLINGS 12 goat cheese, spiced pecans, berries, CHICKEN CURRY CHOCOLATE CREMEUX black vinegar-soy dipping sauce carrot ginger vinaigrette* vegetarian ***served with sauteed bean TART GULA MALAKA 16 sprout, shitaki mushroom raspberry tuile, quinoa crunch, SHRIMP BALL jasmine rice chocolate mirror sauce ***fried shrimp ball coated with sweet PAD THAI 19 ASSORTED COOKIES 10 sauce made with Gula Melaka or palm rice noodles, stir-fried vegetables, & PETITS FOURS* sugar, lemongrass, thai basil, coconut milk peanuts*, smoked tofu chef’s selection *** Item is part of a “Singapore Season” menu vegetarian upon request that is specially crafted by Singapore’s Chef 10 shrimp 24 chicken 22 ICE CREAM Malcolm Lee of Candlenut, the world’s first SILKEN TOFU 14 vanilla & green tea and only Michelin-starred Peranakan lightly blanched pea tendrils with restaurant. Peranakan cuisine is known for its ginger scallion sauce BENTO BOX MP Chef’s Choice of Main & Sides SEASONAL FRUIT 8 blend of rich flavors and complex methods of vegan vegan, gluten-free preparation, and is one of Singapore’s oldest fusion cuisines with Chinese, Malay and SOUP OF THE DAY Western influences. The “Singapore Season” BOWL 10 SIDES *Contains Nuts is organized in conjunction with Asia CUP Society’s “Secrets of the Sea” exhibition, and 7 AROMATIC JASMINE RICE 6 **These items are served raw or undercooked, showcases the rich diversity of epicurean, vegan, gluten-free or contain (may contain) raw or undercooked fashion and retail experiences of this unique Ingredients.
    [Show full text]
  • Curry Without the Hurry
    Date 25 April 2014 Page 40,41 CURRY WITHOUT THE HURRY The deliciously complex flavours – and Slow Food ethos – of Peranakan cuisine had SUDI PIGOTT smitten when she visited Singapore. Now the centuries-old fusion fare looks set to be the next big thing in British dining Olak-olak, what a heady treat. Little bamboo- be ever more curious and adventurous. leaf-wrapped parcels containing belachan Peranakan/Nyonya refers to the descendants (fermented shrimp paste) crab, lemongrass, of Chinese merchants, who intermarried with tamarind, chilli and much more, mingled with women living along the Malacca Straits back in the beguiling smoke of chargrilling. The taste the 16th century and developed a highly distinc- transports me straight back to the bustle and tive blend of Malay and regional Chinese cui- tropical heat of Singapore’s Airport Road Hawk- sine, using Chinese cooking techniques such as er’s Market, where I first sampled the intrigu- braising and stir-frying, melded with indigenous ing, complex blend of flavours that characterise ingredients such as galangal, tamarind, turmeric, Peranakan, also known as Nyonya, food. coconut milk and lemongrass. The result is a Fast-forward a fortnight and I’m sharing plat- cuisine that is intensely rich, gutsy and accented ters of definitive olak-olak, plus popiah basah with tangy, pungent and sour flavours. (chilli paste, jicama, shredded mooli and car- Peranakan culture is currently having a ren- rot in spring-roll wrappers), plus loh kei bak aissance among Singaporeans, who are now – house-made rolls wrapped in tofu skins and appreciating and championing their culinary filled with chicken, yam and five-spice powder past.
    [Show full text]
  • Title: Chefs Are Making Street Food 'Instagrammable' for Millennials
    Title: Chefs are making street food 'Instagrammable' for millennials Date of publication: June 5 2017 Author: Ginny Mata Name of publication: http://news.abs-cbn.com/life/06/05/17/chefs-are-making-street-food- instagrammable-for-millennials MANILA - During the World Street Food Congress Dialogue, chefs, entrepreneurs and food experts from different countries came together to discuss the role of street food in helping preserve culinary traditions, celebrate local cultures, and modernize the way we think about food. It’s our grandmothers’ cooking brought to the fore and made relevant in these economically and politically fraught times. Peranakan cuisine is over 900 years old, so how does one make it relevant and appealing to the younger generation? That was what young chef Malcolm Lee set out to do in his restaurant Candlenut, which is the first ever Michelin-starred Peranakan restaurant in Singapore. “We try to respect and balance tradition and modern ways, but if you think about it, being modern is actually being traditional,” Lee explained. “It’s about looking at what is available locally, and being able to use them creatively.” In his food demo onstage, Lee made a more contemporary version of duck soup, which is similar in taste to our sinigang as it uses sour plums and tamarind skin as souring agents. Instead of serving the chopped duck in parts, as a whole leg or thigh, he finely chopped the duck meat by hand, mixed it with salted vegetables like Chinese mustard, then formed it into meatballs. These are then dropped into the soup. “By serving the duck meat in this way, it makes the dish more Instagrammable,” said Lee.
    [Show full text]
  • Les Amis Group Celebrates Peranakan Cuisine with Indigo Blue Kitchen
    PRESS RELEASE FOR IMMEDIATE RELEASE LES AMIS GROUP CELEBRATES PERANAKAN CUISINE WITH INDIGO BLUE KITCHEN SINGAPORE, 24 MAY 2019 – Peranakan heritage project by Les Amis Group Chairman, Desmond Lim - a personal tribute to his grandmother. THE CONCEPT Les Amis Group’s expansion through the past 25 years has been guided by a strong passion for food cultures. Today, the group taps into the rich tapestry of Singapore’s culinary heritage by opening Indigo Blue Kitchen. A restaurant serving traditional Peranakan cuisine in a modern setting. “The Peranakan restaurant (Indigo Blue Kitchen) is a heritage project for me as the recipes are my grandmother’s and I would like to share them before they are lost forever.” Desmond Lim, Chairman – Les Amis Group With an emphasis on recreating distinctive Peranakan flavours of old, Indigo Blue Kitchen is about a family’s food heritage. The concept is anchored by Les Amis Group Chairman, Desmond Lim’s food memories of growing up in a true blue Peranakan household in the 1960s, and is a personal tribute to his grandmother. The restaurant is an open invitation for one and all to rediscover the flavours of a bygone era and is also a platform for the continuation of a family’s culinary legacy. THE SPACE A welcoming space created for gatherings of friends and family, the interiors of Indigo Blue Kitchen subtly blends Peranakan motifs into its design. A white laser-cut screen at the entrance features traditional batik patterns often seen on Peranakan outfits. The main dining room, in a soothing palette of white and powder blue, is given accents of colour from the upholstery of the chairs with an eclectic mix of Peranakan tiles on the bar counter.
    [Show full text]
  • Chefs, Past and Present
    AUGUST 2018 S$8.50/Rp85,000/US$6.50 epicureasia.com FRONT COVER OF THE YEAR 2017 (CONSUMER) GOLD A new spin on Teochew fare Teochew Porridge How a young Singaporean chef is making strides at Mod-Sin vs Momofuku Traditional WHAT YOU NEED TO KNOW WHERE SINGAPORE ABOUT Batak food CUISINE IS HEADED CONTENTS AUGUST 2018 Food Wine & Drinks 46 TOP TOQUE 64 VINE EXPECTATIONS Max Ng of Momofuku Ssäm Bar Silvia Heinrich from J. Heinrich 54 THE NEXT GREAT SINGAPORE 66 RAISING THE BAR CUISINE? Asian tipples Local chefs dissect the complexity of Mod-Sin cuisine and its future 68 CELLAR CHOICE Indulgent bubbly Kueh Pie Tee, 60 SOULFUL SOUPS served with braised local turnips, pork The age-old remedy for your 69 TIPPLE TIPS belly and prawns, ills Hurricane Billy from Malcolm Lee’s Candlenut Entertaining Regulars 72 OLD-SCHOOL DONE ANEW 4 EDITOR’S NOTE Breathing new life to heritage Teochew cuisine 13 EPICURE LOVES Morpheus 84 MASTERCLASS Nyonya chicken curry pie tie 14 EPICURE NEWS and buah keluak beef sliders The perfect Mid-Autumn goodies, plus gluten-free restaurant, The 88 AT HOME WITH Butcher’s Wife Ian Chee, architect 22 GLOBETROTTING EPICURE New openings in Shanghai and Austin Travel 94 CHEF’S TRAVELOGUE 32 EPICURE LOOKBOOK Chicago, more than just deep Four Seasons Resort Seychelles at dish pizza and hot dogs Desroches Island 100 THE WEIN LOVER’S GUIDE 36 STYLE BUZZ TO AUSTRIA Our nation’s beauty mavens The beauty of Vienna through wein 108 FOOD TALK 106 FREQUENT FLYER A wok with granny Ruben Pang, contemporary artist 110 STOCKISTS 112 EPICURE’S CHOICE The things we crave this month Italian connection cocktail at Room for More EDITOR’S NOTE Authenticity in the context of food ne of my favourite weekend meals to cook at home is a fusion pasta adapted from chef Willin Low’s Singapore Pesto recipe.
    [Show full text]