Linda's Annual Malaysian Pop-Up Dinner

A seated multi-course dinner served family-style. There is no hands-on learning component to this event. We will have wine and beer for sale. Guests welcome to BYOB wine and beer only (corkage is $25/bottle). Review our registration and cancellation policies here.
 

Get to know Chef Linda’s travels by way of her food! Our resident Malaysian cuisine instructor, Linda, cooks one elaborate pop-up dinner once a year, and it’s a guaranteed delicious affair. She will have just returned from Malaysia with a suitcase full of hard-to-find pantry ingredients. This dinner will be filled with tasty dishes and stories from Linda's travels.

Her menu will feature Nyonya foods that are close to her heart. Nyonya cuisine is a true Malay and Chinese fusion cuisine that dates back over 600 years: Chinese traders landed in the ports of Singapore, Penang, and Malacca, and, while waiting for the season to change, wedded local Malays. These marriages gave birth to a new and very unique cuisine that is Nyonya.

If you’re a fan of Malaysian cuisine or have taken one of Linda’s classes, join us and bring a friend to spread the Nyonya cuisine love! 

MENU

Little Bites Platter:

Assam Heh Shrimp with Kulim Oil Mayo
Scallop Pie Tee - Bunga Kantan Torch Ginger, Limau Purut Lime Leaves and Calamansi Scallop
Ju Hu Char - Jicama with Sun-Dried Cuttlefish in Little Gem Cups

Family Style Dinner:

Pork and Crab Meatballs in Aromatic Black Nut Curry
Charcoal Smoked Duck Curry Kapitan with Limau Purut Lime Leaves
Shrimp Ikan Perut - Daun Kadok Wild Betel Leaf, Pineapple, Eggplant and Ginger Greens, Shrimp, Salted Fish Maw and Assam Gelugor Sliced Tamarind.
Nasi Ulam - Rice with Winged Bean, Toasted Salted Kurau Threadfin, Dried Shrimp, Kerisik Coconut and Asian Herbs

Kuih Talam—Pandan and Coconut Rice Cake

This menu contains the following common allergens: Egg, Fish, Shellfish, Tree Nut and Wheat* (*In pie tee shell, and can be separated). If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

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 18 years, Linda has shared her passion and knowledge of East and Southeast Asian cuisines in the Bay Area by teaching at many notable cooking schools in the Bay Area. An all around food professional, Linda expanded the distribution for artisan tofu maker, Hodo Soy, and led the development of La Cocina’s municipal marketplace, where she uses food as a creative approach to economic development. Linda's specialties include Malaysian cuisine, Chinese cuisine, various Southeast Asian cuisines, and private classes and dinners at 18 Reasons.

_{Photo by Jasmine Toy @jasminetphoto}