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Event

Nyonya Malaysian: A Piggy Affair

Nyonya Malaysian: A Piggy Affair

$195 Only $185 (member pricing)

Available 14 left

Join Chef Linda on yet another journey into Nyonya Peranakan cuisine with a class devoted to one of its richest traditions: pork. Nyonya Peranakan refers to the descendants of early Chinese and other foreign migrants who intermarried with local Malay populations in Southeast Asia. While these descendants adopted a lot of Malay ingredients and culture, many retained ancestral cultures, religion and practices, where pork is a staple meat and not prohibited. Peranakan cooking is famously pork-forward, and this class features a wide variety of cuts and their cooking techniques.

Sat, Nov 14, 2026
Linda Tay Esposito

Menu

Ngoh Hiang - Pork Tenderloin Springrolls in Bean Curd Sheet

Hati Babi Bungkus - Ground Pork and Liver Meatballs in Caul Fat

Cincalok Pork  - Pork Jowl with Fermented Krill

Babi Buah Keluak - Pork Ribs in Black Nut Sambal

Tau Eu Bak - Pork Belly Braised in Dark Soy

Asian Greens with Lard

Jasmine Rice

Allergens: Egg, Shellfish, Soy, Tree Nuts, Wheat. Concerns? Email info@18reasons.org

Linda Tay Esposito

Linda Tay Esposito

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 South East Asian cuisines by using approachable techniques that students can recreate at home.  Linda teaches at 18 Reasons and Milk Street Kitchen. Previously, she taught at the San Francisco Cooking School, Cavallo Point, and several other cooking schools in the Bay Area.

Outside of teaching, Linda is a food business consultant with a focus on placemaking and building equitable food systems through the intersectional lens of food, sustainability and equity.  She currently leads the food program at the Presidio Tunnel Tops.  She led the development of La Cocina Municipal Marketplace, an innovative model of conscious, community-led development, offering economic opportunity for low income, women entrepreneurs, while creating jobs and delicious, affordable food for the community.  Her past experience includes growing Hodo Foods from an artisanal producer to nationwide distribution, as well as a long career in product development and marketing in consumer technology, banking and CPG.   

Linda is a member of the Good Food Foundation Advisory Board, and sits on their equity task force.  In her free time, she plants hard-to-find Asian herbs at the community garden at Fort Mason.

Instagram: @flavors_explosion

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