Guest Chef Nyonya Bee

The intermarriage between Chinese immigrants and local Malays in the 16th century resulted in the distinctive culture of Straits Chinese Peranakan. Community members of this cultural merge address themselves as Baba (for the gentlemen) or Nyonya (for the ladies).

Family recipes that have been passed down for generations by word of mouth, adapted and perfected over time, are essential in making each Nyonya’s dish delightfully unique. A Peranakan from the northern parts of Peninsular Malaysia, Nyonya Bee’s family recipes are influenced by traditions from Thailand, which includes liberal use of coconut milk, tamarind juice, lemongrass, and kaffir lime leaves. Visitors “will be able to appreciate the merits of different ingredients and methods of preparation” in her class.

Nyonya Bee is excited and glad to see interest in the food that she prepares and is keen to share insights into her signature dishes such as Curry Kapitan (chicken curry), Lor Bak (five spice roll), and Kerabu Bee Hoon (vermicelli salad).