Dive into traditional Nyonya kuih heaven with treats like onde-onde (gooey rice balls filled with molten gula Melaka) and ...

Singapore’s best new cafes for sandwiches, pastries, matcha, cakes and more. Here’s where to eat and drink across the island ...

Dining Options for July 2025 - include Tempura Omakase, Mao Shan Wang Durian Afternoon Tea and Nyonya Classics Redefined Buffet & Hot Pot ...

Discover the best Nyonya restaurants in Melaka serving authentic Peranakan food, from classic Ayam Pongteh to handmade Kuih ...

Disco classic cocktails can be a rare find on contemporary menus, often overshadowed by more modern or Prohibition-era inspired drinks. Read full story ...

“We could try to make an ice cream here at Vinai, or we can collaborate with our friends,” chef Yia Vang says of the partnership with FrioFrio owners Katy Gerdes and Chris Weber. “We sat ...

Teoh said gula melaka is an ingredient crucial to “make ayam pongteh taste like ayam pongteh”. Besides the signature dishes, diners can savour other Nyonya dishes, from Teoh’s recipe book ...

Picture a Choux au Craquelin with Thai Basil cremeux, date puddings soaked with Gula Melaka sauce, or a Tarte Tatin made with Malaysia growned pineapples.

There’s gula melaka (the rallying ingredient of Southeast Asian desserts) next to tiramisu and cookies and cream. She challenges the Westernised ideas of what Asian-flavoured gelato can be – with ...

Ingredients FOR THE SAGO sunflower oil for brushing ramekins or tea cups 300g sago pearls 2 fresh pandan leaves (optional, but highly recommended) 2 litres water 1 tsp fine sea salt FOR THE GULA ...

pinch of salt For serving 250 g/8 oz palm sugar (gula melaka) 125 ml/4 fl oz/1/2 cup water 2 strips pandan leaves 300 ml/10 fl oz/1 1/4 cups coconut milk pinch salt Directions Bring water to a fast ...

“Gula Melaka (palm sugar) is very significant for Melaka, many food products or culinary sectors use Gula Melaka as a base ingredient, such as cendol, cakes, onde-onde, kuih keria and putu mayam.