I’ve been following some of the threads here closely (thanks for all your posts ) and was wondering if there are certain restaurants in each of these three locations that lean into their regional strengths and emphasizes the differences between locales? The people I’ve talked to have said these three regions have different variations of nyonya cuisine.
In Singapore, we’re heading to Candlenut as we’ve but a few days in the country. In Penang, I’ve read about Auntie Gaik Lean but as we’re just two, we’re not keen on waiting in line for a long time on a holiday. I’m guessing there’s a non-Michelin restaurant that does things just as good? Michelin recognition doesn’t matter to us.
We’ve more than a passing familiarity with the cuisine and cook some ourselves so subtle differences will not be lost on us. TIA.
Malacca and Singapore’s Southern-Nyonya cuisine is indeed different from Penang’s Northern-Nyonya one. I’d briefly touched on them in this article:
In Singapore, besides Candlenut, you can try the following:
Guan Hoe Soon on Joo Chiat Road. This place has been our family favorite for decades! Its flavors are the most authentic around. [Singapore] Nyonya dinner at Guan Hoe Soon
Bonding Kitchen on Orchard Road - a relative newbie, but which one which is very highly-rated by locals (including my uncle who’s the former president of the Peranakan Association of Singapore). [Singapore] Nyonya lunch at Bonding Kitchen, Orchard Gateway
Rempapa at Paya Lebar Quarter - very good, one of the best in Singapore - but only if the owner, Damian Da Silva, is cooking.
Unfortunately, not so when he leaves the cooking to others in his absence - so it’ll be a hit-or-miss gamble you have to take. [Singapore] Lunch at Rempapa, Paya Lebar Quarter
In Penang, besides Auntie Gaik Lean, you can give these other ones a try. All are very good and are my personal favorites:
Yes, and more importantly, Singapore’s Peranakan culture is wholly imported from Malacca, i.e. every old Peranakan/Baba-Nyonya family in Singapore will have Malaccan forefathers. Singapore was founded in 1819 by Stamford Raffles, who wanted to turn the sparsely-inhabited island into a major British trading port. In 1831 in response to a call by the Singapore Resident of the time, Lt-Colonel William Farquhar, 36 Malaccan Baba merchants moved to Singapore with their families. They became the oldest Chinese families and are part of the “Keng Teck Whay”, an influential brotherhood association which binds these old families together.
Subsequently, Singapore Nyonya food is an offshoot of Malaccan Nyonya cuisine. Even today, my family’s Singapore and Malaccan branches are particularly close. Many Peranakan/Baba-Nyonya Singaporeans are either Malaccan-born, or have Malaccan parents or grandparents.
) and was wondering if there are certain restaurants in each of these three locations that lean into their regional strengths and emphasizes the differences between locales? The people I’ve talked to have said these three regions have different variations of nyonya cuisine.
