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. TSG Cooking School’s latest addition is Chef Nyonya Bee. Descended from the Peranakan (“born of”) in the northern parts of Peninsular Malaysia, her family recipes are influenced by traditions from Thailand, which includes liberal use of coconut milk, tamarind juice, lemongrass, and kaffir lime leaves. Visitors to Malaysia who are interested to learn some Nyonya dishes “will be able to appreciate the merits of different ingredients and methods of preparation” as they join a cooking class in Tropical Spice Garden.
Chef 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).