Mum stands over a four-litre pot of babi pongteh, coating heavy chunks of pork with fermented soybean spice paste. The howling rangehood almost drowns the scrape of her steel spatula as I idly poke ...

Etta chef Rosheen Kaul evokes her mum's Nyonya heritage through this special dish, which is offered at home and wedding banquets. Bakwan kepiting is a traditional Nyonya dish of tender crab, pork and ...

The culinary history of Peranakan or Nyonya cuisine is a long and rich one. Born from the migration of Chinese sailors to the Malay Archipelago during the 13th century and onward, it’s a fusion of ...

Nyonya chicken curry is a richer, drier, thicker version of your standard Malaysian chicken curry, and is immediately recognisable by its distinct Southeast Asian flavour driven by a unique selection ...

Growing up in Penang, Nancy Lim, 59, vividly recalls the kitchen being a wonderful place where her mother, Tan Lee Lee, 80, reigned supreme. Although Tan was initially averse to her children ...

Cheung Siew Li's mum Esther Lee Peh Ing may no longer be around, but her legacy lives on in the form of a book of recipes compiled by Siew Li. The latter had spent $13,000 to publish 300 books in her ...

A cinch to make, this dish tastes even better if served a day or so after it’s cooked. Photo / Mark Roper A succulent soy sauce-braised dish popular in Hokkien and Perenakan cuisine, in this recipe ...

Wellington has always been spoilt for choice when it comes to well-priced, authentic Malaysian food. Down the side streets and alleyways in town you'll find students and food aficionados alike tucking ...