Flavors of Malaysia: Southern Nyonya

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.

Nyonya (also known as Peranakan) cuisine dates back over 600 years and is a true fusion of Malay and Chinese flavors. Chinese traders landed in the safe harbors of Singapore, Penang, and Malacca, and while waiting for the season to change, wedded local Malays. These marriages and families gave birth to a new and unique cuisine that is Nyonya. Furthermore, Nyonya cuisine varies regionally across Malaysia. In the Northern areas around Penang and Phuket, Nyonya dishes use plenty of herbs, aromatics and souring agents from neighboring Thailand, whereas the Southern regions are influenced by Indonesian use of warm spices.

Come join Chef Linda as she takes you on a journey discovering Nyonya food from the Southern regions cooking up some typical dishes popular with Nyonya families around Melaka and Singapore.  We will be using warm spices, coconut milks, and of course, the quintessential gula melaka palm sugars. 

MENU

Kerabu Ong Lai—Pineapple and Cucumber Pickle with Sambal Belachan

Muar Style Otak—Grilled Banana Leaf-Wrapped Spice Fish

Itik Sioh—Braised Duck with Coriander and Shallot

Ayam Buah Keluak—Chicken Curry with Aromatic Black Nut

Coconut Blue Rice

This menu contains the following common allergens: Fish, Shellfish, Egg, Soy, Tree Nuts. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

Linda Tay Esposito is a teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last two decades, Linda has shared her passion and knowledge of East and Southeast Asian cuisines by teaching at many notable cooking schools in the Bay Area. An all around food professional, Linda works on placemaking projects by building equitable food systems through the intersectional lens of food, sustainability and equity. She led the development of La Cocina’s municipal marketplace as well as the food program at the Presidio Tunnel Tops. She currently works on ground floor activation initiatives at several affordable housing projects in San Francisco. Linda's specialties include Malaysian cuisine, Chinese cuisine, and various Southeast Asian cuisines. She teaches both public and private cooking classes and hosts pop-up dinners at 18 Reasons.

_{Photo by Linda Tay Esposito}