Join us at this talk where food writer, Dr Ong Jin Teong, will discuss the distinct characteristics of cuisine from the Straits Settlements.
He will highlight the regional differences of Nyonya cooking from Melaka, Penang and Singapore, identify the distinctive ingredients used and explain cooking techniques which often employ Malay practices, distinguishing Nyonya food from those of later Chinese immigrants.
As a special treat, he will demonstrate the making of ondeh-ondeh where guests may get a chance for hands-on learning.
Date: Saturday, 18 May 2019
Venue: NUS Baba House, 157 Neil Road, Singapore 088883
Time: 4.30pm – 6pm
(If you would like to explore the Baba House, please arrive just before 4pm.)
REGISTRATION IS REQUIRED TO ATTEND THIS TALK. OPEN TO TPAS MEMBERS ONLY. Places are LIMITED.
To register, please email Gwen Ong at: events@peranakan.org.sg
About the Speaker
Dr Ong Jin Teong is a heritage food writer and consultant. The retired professor was born into a Penang Peranakan family and was exposed to home cooking at an early age. His mother used to give cooking demonstrations to members of the Penang YWCA and the MGS Old Girls’ Association. He has published two award-winning books, Penang Heritage Food – Yesterday’s Recipes for Today’s Cook, and Nonya Heritage Kitchen – Origins, Utensils and Recipes, after his retirement as a professor from the Nanyang Technological University’s College of Engineering. He lectures, photographs, runs supper clubs and conducts classes and write books on Nyonya cooking and heritage related to food.
Co-organised with the NUS Baba House