In the 15th and 16th centuries Chinese immigrants began settling in Malacca, Penang, Singapore and Indonesia. Many married local women and the union resulted in the origin of the Peranakan community. The Peranakan culture is unique as it is a mix of Chinese and Malay and perhaps Indian.
Also known as Baba Nyonya, their dishes are a favourite till today. Nyonya cooking is a combination of Chinese, Malay and Indonesian techniques, where spices and aromatic herbs are freely used.
For the month of February, Tiffin at WEIL is offering a variety of Baba Nyonya specialties. Some of the must-not-miss dishes on offer are the aromatic Nyonya Chicken Curry, the delicious Nyonya Terong Berlada, everyone’s favourite Asam Pedas Melaka and desserts such as sago pudding with gula Melaka, to name a few.
“We’ve put in much effort in ensuring the originality and authenticity of each dish. It’s portrayed perfectly, without losing its touch,” said Chef Muhamad Fariz Abd Laleh.
Priced at RM34 (nett), it would be a waste to miss such an opportunity. Be sure to head to Tiffin before February ends.
For reservations or enquiries, please call Tiffin, WEIL at 05 208 2228 or email enquiries@weilhotel.com.
Khaleeja
